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What's for Dinner #192 - Why is it still Winter Edition. [old]

roxlet Feb 18, 2013 03:45 PM

We're starting to long for spring here in the NE of the US. It's been awfully cold, and the snow that was left after our big storm has hardened into ice that looks like it'll be here for the duration. My husband found some lovely cod in the market, and we're still deciding how to prepare it. One thing that's for sure, it won't be on the grill!

What's for dinner in your house?

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  1. LindaWhit RE: roxlet Feb 18, 2013 03:53 PM

    Snow. Brrrr.
    Cold. Brrrr.
    Wind. BRRRRRRR.....

    But I got out in it today, which I REALLY needed to do, I was slugging it in the house for too long.

    And I've moved into leftover mode. Probably the leftover short ribs with the potatoes and carrots.

    I would be most happy for some warmth. Kinda like that 60 degree stuff we got in January. Yeah. THAT would be nice, wouldn't it? :-)

    5 Replies
    1. re: LindaWhit
      suzigirl RE: LindaWhit Feb 18, 2013 04:18 PM

      I guess that wah wahing that it was in the high fourties here last night is gonna get me hung and beaten but i am born and raised in Florida and have no experience with the bitter cold. I am so sorry for all the cold and snow and ice everyone is experiencing.
      I am having pesto chicken with an Italian cheese blend that i got from Juliejulez. I am also making sugar snap peas with butter and polenta with lots of parm and butter. Rich but yummy.

      1. re: suzigirl
        gingershelley RE: suzigirl Feb 18, 2013 07:19 PM

        Susygirl, I hope your not suggesting that your to blame for all the cold and snow, but it is merely an "empathetic sorry'? :)

        Pesto chicken and polenta should help you buck right up to the cold. Nice inspiration.

        1. re: gingershelley
          suzigirl RE: gingershelley Feb 19, 2013 09:05 AM

          It was an empathetic sorry. It just doesn't get cold here often.

      2. re: LindaWhit
        PHREDDY RE: LindaWhit Feb 19, 2013 03:53 AM

        LW...I think Steveh said it, (if I may quote)..."Short ribs the dish that keeps giving"

        1. re: PHREDDY
          steve h. RE: PHREDDY Feb 20, 2013 06:23 PM

          Amen, PHREDDY.
          There is a short rib or two pining away in the back of the coolerator that need to kick up a nacho plate.

      3. f
        Frizzle RE: roxlet Feb 18, 2013 07:04 PM

        Tonight the toddler and I will share some mussels. She'll want her usual with the parsley parmesan pangrattato. I'm feeling like a soup. I have some buttermilk left over from the other day so I'm thinking that will go in along with white wine, leek and maybe some fennel or perhaps some tarragon. It depends what looks fresher at the local store.
        The bloke will content himself with defrosted vege soup - the cavolo nero and borlotti bean one. It's a favourite of his so I'm sure he'll be happy.

        10 Replies
        1. re: Frizzle
          gingershelley RE: Frizzle Feb 18, 2013 07:21 PM

          Frizzle, SO impressed with the reports of the toddler eating such mussel dishes. Bravo to you both!

          Soups sound good too. Very glad to have you posting with us here from (where I am in Western USA) the other side of the world. Which, for the record, I would love to be visiting again soon:)!

          1. re: gingershelley
            f
            Frizzle RE: gingershelley Feb 19, 2013 08:20 PM

            Thank you GS. I love being part of the WFD crew now. You're all so lovely, inviting and inspiring.

            The downside to being on the other side of the world is craving braises and gratins in the middle of summer. The continual mention of brussel sprouts is gruelling to say the least. Despite this, I'm finding this thread inspirational and I'm learning a lot. :)

            1. re: Frizzle
              juliejulez RE: Frizzle Feb 19, 2013 08:21 PM

              You'll have to save these threads to re-read once it's winter there :)

              1. re: Frizzle
                weezieduzzit RE: Frizzle Feb 19, 2013 08:39 PM

                That's what you get for teasing us with all of those mussels! :)

                1. re: Frizzle
                  LindaWhit RE: Frizzle Feb 20, 2013 06:38 AM

                  You being on the other side of the world just makes us all anticipate the coming of *our* summer, Frizzle. :-)

                  1. re: Frizzle
                    suzigirl RE: Frizzle Feb 20, 2013 08:19 AM

                    I have learned alot in the short time I have been here as well. It is so inspiring here. I love it. Everyone is so kind

                    1. re: Frizzle
                      gingershelley RE: Frizzle Feb 20, 2013 06:35 PM

                      Yes, I am sure you are pining for brussel sprouts - but we are sure pining for BBQ's and all your hot weather food! We can keep each other's 'other season' dreams alive! :)

                  2. re: Frizzle
                    JungMann RE: Frizzle Feb 20, 2013 11:30 AM

                    Did you make your buttermilk soup? I have a whole quart left from hush puppies that I never made for my Mardi Gras party and while I might just make a buttermilk pie, something savory would be even better.

                    1. re: JungMann
                      f
                      Frizzle RE: JungMann Feb 20, 2013 07:16 PM

                      No, in the end the bloke asked that we use the buttermilk for pancakes so I still haven't done a buttermilk soup.

                      1. re: Frizzle
                        twodales RE: Frizzle Feb 21, 2013 07:28 AM

                        Mmmmmm.....Buttermilk waffles are nice too.

                  3. weezieduzzit RE: roxlet Feb 18, 2013 07:21 PM

                    The man will be late tonight so it'll be another easy dinner. Chicken breasts are being brined in the fridge now and when he calls to say he's leaving work they will be stuffed with leftover artichoke and spinach dip and baked. I do miss the days of coating and frying them but sundress season is right around the corner....

                    I bought a bajillion packages of Earthbound Farms Zen Blend this week so like last night it will get a quick wilt. Leftover roasted cauliflower will be reheated and I think some grape tomatoes will be halved and served on the side, too. That should be enough colors on the plate.

                    1 Reply
                    1. re: weezieduzzit
                      gingershelley RE: weezieduzzit Feb 18, 2013 07:44 PM

                      Weezie; good on the easy dinner ( who can argue with a chicken breast stuffed with spinach dip?)...

                      But I must object to the bringing up of 'sundress season' since we are still 28 days till the start of spring. Heavens! I just thought I had to trim my roses before the frost' is fully off... hahaa.

                      I think my pants are still of with MariaCarmen - or we are still in our mumu's. I need to get down with the Weight Watchers CH thread, clearly. It's not THAT bad, but I don't seem to have a lot of discipline. Something to think about - but it doesn't go so well with thoughts of 'Spring"!

                    2. gingershelley RE: roxlet Feb 18, 2013 07:32 PM

                      Roxlet, and all WFD CH'ers...YES - I wish it WAS spring. Sorry to be hard on you East-coasters, but here in SEA, it feels like it is breathing down our necks allready - such a mild winter for us, the bulbs are breaking ground, and the wisteria, etc. are budding all over my yard. Now of course, we shall get a deep-freeze shock to put me in my place!

                      Isn't it funny...don't we have a hard time moving to the next thread? We all want to go back and finish the stories on the 'old' thread. I think now that I am back on, I am making a resolution to just continue my story on the new thread, knowing you all will get it, just like a serial show has new installments.

                      That said, for me tonight is leftover Caribbean falling-apart braised pork & greens, made a little soupy with some ginger stock, and ladled over coconut rice. Lime wedge on the side.

                      On the stove is a pot of 'dessert stock', aka, a syrup to poach a couple of bosc pears that never got ripe in; water, sugar, ginger coins, a split vanilla bean, chunk of orange and one of lemon. A glug of red wine, a couple of cardamom pods and a piece of cinnamon left to simmer for a bit. Peel the pears, submerge, and hopefully by about 9pm, can enjoy a warm poached pear with a bit of reduced syrup and greek yogurt with tonight's 'The Following" episode....

                      What is it that I have turned to these dark shows (Walking Dead and The Following)? Thank God I redeem myself with Downton Abbey - ahem, well, it was a bit of a shocker last nights' ending..... thank goodness for that pear coming my way.

                      1 Reply
                      1. re: gingershelley
                        mariacarmen RE: gingershelley Feb 18, 2013 08:05 PM

                        that pear sounds wonderful.

                      2. w
                        wyogal RE: roxlet Feb 18, 2013 07:38 PM

                        Here are the enchiladas and refried beans...

                         
                         
                         
                        23 Replies
                        1. re: wyogal
                          gingershelley RE: wyogal Feb 18, 2013 07:51 PM

                          Super YUM! I love your before/during/done photos wyogal. That looks very tasty.

                          1. re: gingershelley
                            w
                            wyogal RE: gingershelley Feb 18, 2013 07:55 PM

                            Thanks, I put the pics on my blog. Just for fun blog. no ads. no revenue. so I take pics, food porn.

                          2. re: wyogal
                            mariacarmen RE: wyogal Feb 18, 2013 08:06 PM

                            mmmm! i wish i'd had that for dinner!

                            1. re: wyogal
                              suzigirl RE: wyogal Feb 19, 2013 09:15 AM

                              I could so tuck into that. Yummy

                              1. re: wyogal
                                iowagirl RE: wyogal Feb 19, 2013 11:16 AM

                                Oh! That looks sooo good wyogal! My favorite kind of dinner, and one that I don't get often, as Mexican is not hubby's favorite cuisine. But I have warned him - when our three week cleanse/detox is done - I'm having warm, gooey, cheesy enchiladas!! and chips!

                                1. re: iowagirl
                                  w
                                  wyogal RE: iowagirl Feb 19, 2013 11:26 AM

                                  hahahahaha!
                                  It's my husband's favorite!

                                  1. re: wyogal
                                    iowagirl RE: wyogal Feb 19, 2013 11:33 AM

                                    Lucky girl! Though I do have to give mine some credit - for my 40th bday, he (as a surprise) made us reservations at Rick Bayless' flagship restaurant in Chicago, Topolobampo, which truly was a revelation for both of us. Who knew THAT was Mexican food!

                                    1. re: iowagirl
                                      w
                                      wyogal RE: iowagirl Feb 19, 2013 11:33 AM

                                      yummy!

                                      1. re: iowagirl
                                        mariacarmen RE: iowagirl Feb 19, 2013 02:04 PM

                                        i'm going to try that place in a couple months! was it amazing?

                                        1. re: mariacarmen
                                          steve h. RE: mariacarmen Feb 19, 2013 04:20 PM

                                          Not amazing but fun and interesting. Dial back expectations a bit and you'll have a good time. Chicago in the spring can be very cool. Maybe twodales will chime in.

                                          1. re: steve h.
                                            mariacarmen RE: steve h. Feb 19, 2013 05:39 PM

                                            hmmmm.... i have plenty of good mexican here in CA, so if it's not amazing, maybe i don't want to waste a meal on it...

                                            i've been on the Chicago boards a lot and i'll check again for updates as i get closer to our travel date.

                                          2. re: mariacarmen
                                            iowagirl RE: mariacarmen Feb 20, 2013 06:49 AM

                                            MC - it's unlike any "Mexican" I've ever had anywhere else. I found it to be amazing, because, as I said above, it was a revelation to me. I'd always thought Mexican food was burritos, tacos, enchiladas etc, but what Bayless does is much more true regional Mexican and not Tex-Mex. I know Chicago has a dizzying array of great restaurants to try, but I really do think it's worth giving either Topo or Frontera a shot. You could always do one for lunch or brunch if you don't want to risk a dinner on it!

                                            We are only about 3 hrs away from Chicago, and hubby is from there, so it's our favorite weekend getaway! Steve H is right - it can be downright COLD in the spring (it IS the Windy City after all) but it can also be downright balmy! Welcome to the Midwest!!

                                            1. re: iowagirl
                                              mariacarmen RE: iowagirl Feb 20, 2013 08:12 AM

                                              thanks iowagirl! good idea about lunch/brunch.

                                              1. re: mariacarmen
                                                juliejulez RE: mariacarmen Feb 20, 2013 08:46 AM

                                                You could also try out his other restaurant, Xoco. It's more casual, street food type place, would be great for lunch or even a snack too: http://www.rickbayless.com/restaurant...

                                                Chicago is my honorary hometown, I spent the majority of my 20s there.

                                                1. re: juliejulez
                                                  JungMann RE: juliejulez Feb 20, 2013 11:33 AM

                                                  I still haven't made it to Topolobampo, but I have made a point of getting to Xoco for every.single.visit.home since they opened.Their short rib tortas are the stuff of dreams.

                                                  1. re: JungMann
                                                    mariacarmen RE: JungMann Feb 20, 2013 11:41 AM

                                                    well, that's quite an endorsement, and one i will take very seriously. thanks JM.

                                                    ETA - now i'm torn! you recommend the short rib torta, but i'm also drooling over the the carnitas and the cochinita pibil. i guess i can "force" the BF to eat 1-1/2 sandwiches, and order all three....

                                                    1. re: mariacarmen
                                                      JungMann RE: mariacarmen Feb 20, 2013 01:24 PM

                                                      I've had the cochinita pibil which certainly holds its own, but the sauce for the torta ahogada (which is the carnitas, I believe) shows off the best of Rick Bayless. I would get that one instead. Chicago is an embarrassment of riches for Mexican food-lovers.

                                                      1. re: JungMann
                                                        mariacarmen RE: JungMann Feb 20, 2013 04:18 PM

                                                        ok, thanks for the tip.

                                                      2. re: mariacarmen
                                                        gingershelley RE: mariacarmen Feb 20, 2013 06:37 PM

                                                        Won't that be a horrible sacrifice on his part?:)

                                                        1. re: gingershelley
                                                          mariacarmen RE: gingershelley Feb 20, 2013 10:20 PM

                                                          yes, thank goodness he's a noble sort.

                                                    2. re: juliejulez
                                                      mariacarmen RE: juliejulez Feb 20, 2013 11:40 AM

                                                      thanks julie! i had looked at that, but i'll take another look now.

                                                      1. re: mariacarmen
                                                        ChristinaMason RE: mariacarmen Feb 20, 2013 03:28 PM

                                                        Plus, Bayless' recipe for the cochinita pibil is online---you can make your own. I made it and thought it very good (although we may never get through all 10 LBS. of it!).

                                        2. re: wyogal
                                          scubadoo97 RE: wyogal Feb 20, 2013 01:30 PM

                                          Salsa verde looks yummy

                                        3. w
                                          wyogal RE: roxlet Feb 18, 2013 07:47 PM

                                          BTW, we get most of our snow in March and April. :( Spring doesn't come here until sometime in June.
                                          sigh.

                                          1. mariacarmen RE: roxlet Feb 18, 2013 08:12 PM

                                            Dinner was a big MEH. not quite an epic fail, just EH. pisses me off because i kinda worked a long time at it.

                                            roasted carrots, fennel, and brussels sprouts, fried up some bacon, made a lemon cream sauce with minced sauteed shallots and parm reg, and cooked up some pappardelle. mixed all toghether... meh. the lemon was the fail portion of the dish - too much lemon. yes, there is such a thing. i tried to correct it by adding some sherry, to give it more of a "round" flavor, but to no avail. the BF said, "thank you baby, it was ... lemony!" after he gamely ate a second portion. i'm even sparing you the sad photo.

                                            feh. meh. eh. buh. pffft.

                                            i also made a tomato meat pasta sauce for later this week. let's hope that fares better.

                                            25 Replies
                                            1. re: mariacarmen
                                              weezieduzzit RE: mariacarmen Feb 18, 2013 08:20 PM

                                              I'm sorry but I couldn't help but chuckle, that's exactly the kind of comment my man would say (and he would eat another portion anyhow...)

                                              He swears there is only one dinner I've made that he didn't like ( I accidentally bought ground beef that was MUCH too lean, didn't notice until I looked at it after dinner while having a "WTF went wrong?" moment. He ate the burger anyhow, bless his heart.)

                                              1. re: weezieduzzit
                                                mariacarmen RE: weezieduzzit Feb 18, 2013 08:29 PM

                                                no apologies necessary, i laughed too!

                                              2. re: mariacarmen
                                                w
                                                wyogal RE: mariacarmen Feb 18, 2013 08:31 PM

                                                It happens.
                                                But, it does sound really good.

                                                1. re: wyogal
                                                  suzigirl RE: wyogal Feb 19, 2013 09:18 AM

                                                  I agree, it sounds like a good meal

                                                2. re: mariacarmen
                                                  PHREDDY RE: mariacarmen Feb 19, 2013 03:58 AM

                                                  MC...now you know why we have a dog!

                                                  1. re: PHREDDY
                                                    d
                                                    Debbie from Valley Village RE: PHREDDY Feb 19, 2013 09:20 AM

                                                    LOL! My Melba ate leftover chicken and a pork loin yesterday!

                                                    1. re: PHREDDY
                                                      mariacarmen RE: PHREDDY Feb 19, 2013 10:21 AM

                                                      if only...

                                                      actually, the BF does double duty. bad or no, he'll eat it.

                                                      1. re: mariacarmen
                                                        suzigirl RE: mariacarmen Feb 19, 2013 10:25 AM

                                                        I have one of those. Gotta love him. Good or bad, down the hatch. Maybe I'm not as good as i think. ;)

                                                        1. re: suzigirl
                                                          mariacarmen RE: suzigirl Feb 19, 2013 11:58 AM

                                                          exactly! i told him, don't ever tell me again that i should know you loved something by you gulping down two plates of it!

                                                    2. re: mariacarmen
                                                      roxlet RE: mariacarmen Feb 19, 2013 04:11 AM

                                                      Ugh! I know what that's like. I had an epic fail this past Saturday night, but I only had myself to torture with a bad dinner. Well, at least your dish tasted like something--even if it was too much lemon.

                                                      1. re: mariacarmen
                                                        LindaWhit RE: mariacarmen Feb 19, 2013 08:09 AM

                                                        Sometimes we just screw up, mc. It happens.

                                                        But at least you and the BF got a laugh out of it with his "lemony!" comment. :-)

                                                        1. re: mariacarmen
                                                          alliegator RE: mariacarmen Feb 19, 2013 09:46 AM

                                                          Sound like it would have been good, but like most dinners stamped "fail" you just don't know until you're standing at the stove with that crappy feeling knowing that there's nothing else you can do.
                                                          Better luck this week!

                                                          1. re: mariacarmen
                                                            juliejulez RE: mariacarmen Feb 19, 2013 09:58 AM

                                                            maria, I had that same problem w/ my Saturday night dinner. It was just "ok" after I had spent 3 hours making it. So annoying.

                                                            1. re: mariacarmen
                                                              GretchenS RE: mariacarmen Feb 19, 2013 12:58 PM

                                                              oh mc, I feel your pain -- I HATE when that happens.

                                                              1. re: GretchenS
                                                                mariacarmen RE: GretchenS Feb 19, 2013 02:05 PM

                                                                thanks everyone - yeah, i know it happens. it just feels like a waste of calories, you know?

                                                                1. re: mariacarmen
                                                                  gingershelley RE: mariacarmen Feb 19, 2013 02:22 PM

                                                                  I feel ya' sister; it sure happens....

                                                                  Then the maddening opposite too; I make something that turns out amazing, I didn't use a recipe, and I am not quite sure how to replicate it again. Often I can get close, but not quite. Aaargh!

                                                                  1. re: gingershelley
                                                                    suzigirl RE: gingershelley Feb 19, 2013 02:24 PM

                                                                    Exactly. Been on both ends of the spectrum

                                                              2. re: mariacarmen
                                                                ChristinaMason RE: mariacarmen Feb 19, 2013 02:15 PM

                                                                Sounds good, at least! My man is the same way---he has no problem eating quantities of something mediocre just as he would something truly delicious. In a way, I admire his non-pickyness.

                                                                1. re: mariacarmen
                                                                  herby RE: mariacarmen Feb 19, 2013 05:17 PM

                                                                  I know how you feel, MC! I cooked bean zallion times but this time decided to follow CI method of "brining" the beans. I was looking forward to a bowl of bean and swiss chard soup but after three hours on the stove the beans were still crunchy. The pot is still in the fridge but I really need to throw it out :( And right after that I made spicy quinoa salad with coconut milk, roasted veggies and peavnut sauce that turned out mushy and meh tasting. Have to get out of this meh trend! :)

                                                                  1. re: herby
                                                                    mariacarmen RE: herby Feb 19, 2013 05:40 PM

                                                                    frustrating two in a row!
                                                                    we're having my meat sauce tonight that i also made yesterday. crossing my fingers that it turned out better!

                                                                    1. re: mariacarmen
                                                                      herby RE: mariacarmen Feb 19, 2013 05:43 PM

                                                                      Also feel bad about wasting good ingredients... I bet your meat sauce is yummy :)

                                                                      1. re: mariacarmen
                                                                        suzigirl RE: mariacarmen Feb 19, 2013 06:55 PM

                                                                        I bet it is amazing.

                                                                        1. re: suzigirl
                                                                          mariacarmen RE: suzigirl Feb 19, 2013 07:54 PM

                                                                          you're so nice. it was good, not amazing, but good and warm and satisfying. BF served it up with penne, and made a nice green salad to go along with. i was craving garlic bread but i didn't get home in time to influence the vote.

                                                                          1. re: mariacarmen
                                                                            suzigirl RE: mariacarmen Feb 20, 2013 08:25 AM

                                                                            Well, even if you didn't get garlic bread it still sounds comforting.

                                                                      2. re: herby
                                                                        gingershelley RE: herby Feb 19, 2013 06:56 PM

                                                                        Herby - sorry for the culinary meh's; again - we ALL have them....

                                                                        But inspires a thread about culinary meh meals... did we get there through our own explorations outside a recipe? Was it that we followed a recipe to the 'T" and it didn't deliver?

                                                                        Interesting idea, and I shall follow up (well, give me a day - I am in the middle of taxes):). But I shall! très intéressant!

                                                                    2. PHREDDY RE: roxlet Feb 19, 2013 03:49 AM

                                                                      RO...I love cod fish roasted in the oven, with onions, green pepper and some diced tomatos, s&p, some evoo and a dash of oregano.....

                                                                      1. h
                                                                        Harters RE: roxlet Feb 19, 2013 05:11 AM

                                                                        Our new "cooking the books" is the "Food Aid Cookery Book" - a BBC publication from 1986 which tied in with the Band Aid charity. It's an eclectic collection of recipes, mainly from "ordinary people" but the occasional one from celebs. We doing one with a vaguely, and appropriately, African air to it - the recipe originating from a Mrs Ramsden of Runcorn, Cheshire. It's "chicken in spiced peanut sauce".

                                                                        Onion, garlic, green pepper and big chunks of chicken are browned. Meanwhile, peanut butter, chicken stock, turmeric, coriander, cumin, chilli powder, salt & pepper are mixed and chucked into the pan. Everything simmers away. With rice.

                                                                        I think that sounds brill, so here's the deal. Contact me (email's in the profile) and I'll let you have the full recipe. In return, I trust you'll make a small donation to your favourite charity - in the spirit of the book, preferably one dealing in famine relief.

                                                                        1. juliejulez RE: roxlet Feb 19, 2013 09:24 AM

                                                                          Tonight I'm keeping it pretty light, using a recipe from, well, Cooking Light. Chicken in "provencal" sauce. Basically boneless skinless chicken breasts with a pan sauce made with a bit of butter (as in like 1 teaspoon), herbes de provence, olive oil, and some lemon juice.

                                                                          Also going to make a simple spinach salad, using the bistro vinaigrette from the COTM. My weekend was a carb-fest, and so is my lunch, so no carbs really for dinner.

                                                                          12 Replies
                                                                          1. re: juliejulez
                                                                            alliegator RE: juliejulez Feb 19, 2013 09:41 AM

                                                                            Anything witth herbes de provence in it always sounds good!

                                                                            1. re: juliejulez
                                                                              mariacarmen RE: juliejulez Feb 19, 2013 10:21 AM

                                                                              that sounds very nice!

                                                                              1. re: juliejulez
                                                                                suzigirl RE: juliejulez Feb 19, 2013 10:27 AM

                                                                                That sounds good. No carbs is fine with me. I make them for the sweetie.

                                                                                1. re: juliejulez
                                                                                  juliejulez RE: juliejulez Feb 19, 2013 12:00 PM

                                                                                  OK so I'm amending my dinner, I'm going to make the chicken with goat cheese sauce that iowagirl recommended in my goat cheese thread, since I have a TON to use up. It's only 15 more calories than the provencal sauce one, and uses pretty much the same ingredients plus goat cheese. I'll probably throw in the herbes de provence anyway :)

                                                                                  1. re: juliejulez
                                                                                    iowagirl RE: juliejulez Feb 19, 2013 12:53 PM

                                                                                    Hope you like it juliejulez! It's one of my youngest stepdaughers's absolute faves, is easy and tasty too. And it is also relatively healthy, but the goat cheese sauce does lend it some emotional satisfaction! And I definitely think the herbes de provence will work wonderfully!

                                                                                    1. re: juliejulez
                                                                                      mariacarmen RE: juliejulez Feb 19, 2013 02:05 PM

                                                                                      can you link us to that recipe, please?

                                                                                      1. re: mariacarmen
                                                                                        juliejulez RE: mariacarmen Feb 19, 2013 02:09 PM

                                                                                        Here you go! http://www.myrecipes.com/recipe/chick...

                                                                                        1. re: juliejulez
                                                                                          mariacarmen RE: juliejulez Feb 19, 2013 05:41 PM

                                                                                          thanks! i love thyme and goat cheese! i think i'll try this this week.

                                                                                          1. re: mariacarmen
                                                                                            gingershelley RE: mariacarmen Feb 19, 2013 06:59 PM

                                                                                            It does sound really good... like the sauce! I want to want to make it on Chicken thighs, but that seems too greasy/dark(?) despite the flavor up...intriguing!

                                                                                            1. re: mariacarmen
                                                                                              juliejulez RE: mariacarmen Feb 19, 2013 07:40 PM

                                                                                              I just finished it and it was delicious! Next time I'll use more thyme, but I really like thyme. Maybe rosemary too... or the herbes de provence. I also wasn't about to open an entire bottle of wine, while home alone and trying to lose those last few lbs, to get 1tbsp to use (I halved the recipe), so I used vermouth since I already had an open bottle.

                                                                                              We'll see how well this reheats on Thursday.

                                                                                              1. re: juliejulez
                                                                                                iowagirl RE: juliejulez Feb 20, 2013 06:51 AM

                                                                                                YAY! So glad you liked it, Juliejulez!!! And yes, the thyme really makes the sauce. One of my favorite weeknight dinners because it's super easy and I usually have all the ingredients on hand (including the wine!) :) Vermouth was a great save - well done!

                                                                                            2. re: juliejulez
                                                                                              herby RE: juliejulez Feb 19, 2013 05:44 PM

                                                                                              Thanks JJ! I put it into my pepperplate to try soon - love goat cheese.

                                                                                              I think that I would reduce the stock with thyme while chicken is cooking and once it is out, quickly de-glaze the pan, add the reduction, whisk goat cheese in off heat and voila!

                                                                                      2. Bacardi1 RE: roxlet Feb 19, 2013 09:25 AM

                                                                                        Last night was "Lobster Macaroni and Cheese", using a recipe from Saveur magazine.

                                                                                        http://www.saveur.com/article/Recipes...

                                                                                        Hubby liked it, but I found it overly creamy & bland. While I realize that most lobster mac-&-cheese recipes aren't overly cheesy because they don't want to completely overpower the lobster, this was neither really cheesy nor really lobstery. Followed the recipe explicitly except for the omission of the scallions/chives, as they give hubby terrible indigestion.

                                                                                        Green salad on the side.

                                                                                        4 Replies
                                                                                        1. re: Bacardi1
                                                                                          alliegator RE: Bacardi1 Feb 19, 2013 09:37 AM

                                                                                          That recipe looks good, but I've found lobster mac n cheese just a tough dish to pull off. I've never mad one that I loved, and so I've just given up on it.
                                                                                          I'm making Brazilian style strogonoff tonight for the first time in years. And it came to mind in a way that made me chuckle. I am notorius in my home for putting things in "safe places" out of the way and then forgetting about them. So I'm packing up to move and this slip of paper was stuck in a little decorative vase I have in the kitchen. And it was the recipe for this. I made in the fall of '08, and while cooking, I folded it up and stuck it in there, away from the cooking mess. And there it stayed until now.
                                                                                          It hope I find it just as yummy as I did then!

                                                                                          1. re: alliegator
                                                                                            ChristinaMason RE: alliegator Feb 19, 2013 02:13 PM

                                                                                            That sounds really interesting! You'll have to let us know how it turns out (and maybe share the recipe). :)

                                                                                            1. re: ChristinaMason
                                                                                              alliegator RE: ChristinaMason Feb 20, 2013 12:31 PM

                                                                                              Thank you, it did turn out yummy. I had to look a recipe up, as I had ingedients listed but not quantities. This one is is what I based it off of. I use jarred marinara instead of ketchup and mustard. I just heap it on top of rice, and put those canned potato matchsticks on the top :)
                                                                                              http://www.miamiherald.com/2012/07/26...

                                                                                              1. re: alliegator
                                                                                                ChristinaMason RE: alliegator Feb 20, 2013 03:29 PM

                                                                                                I'll check it out---thanks!

                                                                                        2. iowagirl RE: roxlet Feb 19, 2013 11:37 AM

                                                                                          So last night was salmon in coconut broth over brown rice with bok choy and carrots. That's a recipe from this plan we're on that will definitely make it into the regular rotation! I simmered the coconut broth with a little homemade veggie stock, smashed garlic, a sliced hot chili and some lemongrass. Salmon was rubbed with olive oil, seasoned with s&p then baked just till done. Sauteed some red onions, thinly sliced carrots and baby bok choy - salmon and veggies on top of rice and broth ladled over. Creamy, flavorful, good!

                                                                                          Tonight is black bean and brown rice patties served with a lettuce, avocado, cucumber, tomato, lime juice salad over top. Grapefruit on the side.

                                                                                          10 Replies
                                                                                          1. re: iowagirl
                                                                                            GretchenS RE: iowagirl Feb 19, 2013 12:58 PM

                                                                                            Both meals sound really tasty! If you love the black bean and rice patties, will you come back and post the recipe?

                                                                                            1. re: iowagirl
                                                                                              f
                                                                                              Frizzle RE: iowagirl Feb 19, 2013 01:45 PM

                                                                                              I think they both sound delicious too. I would love to get the recipe if the patties are good.

                                                                                              1. re: iowagirl
                                                                                                ChristinaMason RE: iowagirl Feb 19, 2013 02:13 PM

                                                                                                Your salmon dish sounds so great. One of these days I'm going to bring DH around...

                                                                                                1. re: iowagirl
                                                                                                  iowagirl RE: iowagirl Feb 20, 2013 06:57 AM

                                                                                                  So the Black Bean Rice Patties were a winner. "Love" is probably too strong a word, but they will definitely go into our regular rotation. They were super quick and easy, had really nice fresh flavor from the cilantro and green onions and crisped up nicely in the oven. Hubby said that I'll never need to buy black bean burgers again (and once we get back to eating buns, these would be great in that role!)

                                                                                                  I served them with fresh salsa and guacamole on top (avocado, onion, garlic, lime juice, s&p) and a side salad of spinach, cucumber and tomato with a simple lime juice and olive oil dressing. They were a tad dry, but the guac really helped and I would venture to guess that a little cheese and sour cream would be great too - once we can eat those again!

                                                                                                  Here is the recipe:
                                                                                                  http://www.wholeliving.com/216353/bla...

                                                                                                  1. re: iowagirl
                                                                                                    ChristinaMason RE: iowagirl Feb 20, 2013 09:13 AM

                                                                                                    Thanks, Iowagirl. I saw this post and thought it might interest you and other Hounds: http://www.seriouseats.com/2013/02/ti...

                                                                                                    1. re: ChristinaMason
                                                                                                      iowagirl RE: ChristinaMason Feb 20, 2013 12:18 PM

                                                                                                      Thanks so much, ChristinaMason! That link is awesome and has some great sounding recipes!

                                                                                                      And while you can be sure that as soon as this three week plan is over, we'll be indulging in something creamy, cheesy and emotionally satisfying, I really do like the way I feel eating like this. So even as we add things back in to our diet, the more recipes like this the better!!

                                                                                                      We just got into a really bad rut of eating really bad snacks too many nights after dinner while watching movies/football/hockey. This plan is sort of a reset and re-train of the cravings brain. Now instead of queso, nachos and buttered popcorn, maybe we can get used to nuts, hummus, veggie cnips and olives!

                                                                                                    2. re: iowagirl
                                                                                                      scubadoo97 RE: iowagirl Feb 20, 2013 01:32 PM

                                                                                                      I made black bean and rice the other day with some grilled chicken. Now I have an idea for the left overs. Thanks

                                                                                                      1. re: iowagirl
                                                                                                        f
                                                                                                        Frizzle RE: iowagirl Feb 20, 2013 07:19 PM

                                                                                                        Thanks for the link, glad they were a winner, they sound good. I'm not very up on flaxmeal - what purpose does it serve in the patties? Is it flavour or does it help bind them?

                                                                                                        1. re: Frizzle
                                                                                                          iowagirl RE: Frizzle Feb 21, 2013 08:54 AM

                                                                                                          Frizzle - I can't really discern much of a taste from the flaxmeal, so I'm thinking it's more of a binder. The patties were pretty sticky when I was forming them, moreso than just beans and rice would be, I think. I also think that this "plan" we are on adds some things like the flaxmeal to certain dishes for a nutritional boost. The recipe for the cherry date oat bars I made for snacks also called for flaxmeal - both binding and nutritional, I'd guess! We're not used to eating primarily vegan (aside from honey, the salmon and tomorrow's sardines!) so I'm ok so far with the little additions!

                                                                                                        2. re: iowagirl
                                                                                                          GretchenS RE: iowagirl Feb 21, 2013 06:49 AM

                                                                                                          thanks so much for the recipe, looks promising!

                                                                                                      2. suzigirl RE: roxlet Feb 19, 2013 01:31 PM

                                                                                                        tonight I am making salisbury steak in mushroom gravy, scratch mashed potatoes and orange glazed carrots. Cubed steaks were on sale and i got going out of date mushrooms that looked fine to me for 99¢. That's how I made up my mind for dinner tonight. And it doesn't hurt that it is one of my bf's favorites.

                                                                                                        28 Replies
                                                                                                        1. re: suzigirl
                                                                                                          juliejulez RE: suzigirl Feb 19, 2013 01:34 PM

                                                                                                          My SO loves that too! And I don't mind it either.

                                                                                                          1. re: juliejulez
                                                                                                            fldhkybnva RE: juliejulez Feb 19, 2013 01:57 PM

                                                                                                            Sounds great!

                                                                                                            1. re: fldhkybnva
                                                                                                              suzigirl RE: fldhkybnva Feb 19, 2013 01:59 PM

                                                                                                              Thank you

                                                                                                          2. re: suzigirl
                                                                                                            suzigirl RE: suzigirl Feb 19, 2013 06:04 PM

                                                                                                            Well my dinner fell flat on its ass and I am pissed. The cube steaks smelled weirdly of curad band aids so i lopped off a piece and cooked it really quick. Eeeewwwwww is all I can say. Why did Sweetbay close? It will be going back tomorrow to return the funky meat.
                                                                                                            So plan b came from wyogal and mariacarmen. I took out some ground beef from the freezer and had a plan for enchiladas Ala emergency. Thanks wyogal. I put the beef in a screeching hot pan and browned it and kept flipping it and scraping the browned meat off til I had it all browned.I mixed in some cheese and wrapped them up and made a quick sauce of oil that i toasted a bit of chili powder, cumin, garlic powder, minced dried onion and oregano and added salsa. Here is where MC comes in. I drained the meat and added her taco seasoning and a bit of jarred salsa for moisture. Thanks MC, the seasonings were a hit. They went in the canned refried beans too along with some salsa and dried minced onion to loosen it up. I anointed the pan in sauce and rolled up the meat with cheddar and added the rest of the sauce. More cheese and in the oven. I am going to serve it with shredded iceburg and cherry tomatoes and a lime from last week made into a viniagrette. What a pain in the ass.

                                                                                                            1. re: suzigirl
                                                                                                              juliejulez RE: suzigirl Feb 19, 2013 06:08 PM

                                                                                                              Ugh that sucks, but it sounds like you rescued dinner pretty well :)

                                                                                                              1. re: suzigirl
                                                                                                                w
                                                                                                                wyogal RE: suzigirl Feb 19, 2013 06:12 PM

                                                                                                                Yikes!
                                                                                                                Glad you could make enchiladas, though!

                                                                                                                1. re: wyogal
                                                                                                                  suzigirl RE: wyogal Feb 19, 2013 07:06 PM

                                                                                                                  Thank god for the freezer, pantry and chow. The potatoes and carrots will keep. And I almost always have tortillas, although they were dry and cracked a bit but the cheese and sauce will cover those errors(I hope). Who cares at this point?

                                                                                                                2. re: suzigirl
                                                                                                                  gingershelley RE: suzigirl Feb 19, 2013 07:03 PM

                                                                                                                  Suzi; sometimes:); a lovely dinner comes from spices, a bit more cheese and garnish! YOU did good!

                                                                                                                  Bravo on fixing the meh; sounds tasty and very nice homemade mexi-rollup dish.... many of us have this enough times. No secret - I love me some homemade kind of soft taco-maybe an enchilada....

                                                                                                                  YUM! It's dinner on the table, and sounds tasty:) We all have PITA, but saving it for a delish meal is where you shine!

                                                                                                                  1. re: gingershelley
                                                                                                                    suzigirl RE: gingershelley Feb 19, 2013 07:48 PM

                                                                                                                    Thank you gingershelley.

                                                                                                                  2. re: suzigirl
                                                                                                                    mariacarmen RE: suzigirl Feb 19, 2013 09:02 PM

                                                                                                                    wow - what a recovery! i'm impressed! glad it worked out. isn't it the worst to come home with bad meat?

                                                                                                                    1. re: mariacarmen
                                                                                                                      suzigirl RE: mariacarmen Feb 20, 2013 08:35 AM

                                                                                                                      Thanks. :-) I was definately upset. I hate switching supermarkets. I have set places I shop and my store closed. I am not mentioning the guilty new market for obvious reasons. Oh well.

                                                                                                                    2. re: suzigirl
                                                                                                                      ChristinaMason RE: suzigirl Feb 20, 2013 06:00 AM

                                                                                                                      So disappointing! And what a description...."band aids"----gross!

                                                                                                                      Good save, though. It's times like these you can be glad you are a cook who can improvise and isn't slave to recipes.

                                                                                                                      1. re: ChristinaMason
                                                                                                                        suzigirl RE: ChristinaMason Feb 20, 2013 08:44 AM

                                                                                                                        It had this off chemical taste. Weird as can be. Thank you, I try to improvise when I can. My sweetie gave me such a wonderful compliment when we were just friends. We had just eaten a big pulled pork and all the sides meal and were still sitting on the back porch and he reached down out of the blue and grabbed a big handful if grass. Huh? He piped up and announced to everyone "Suzi could make this taste good". It still makes me smile. :-)

                                                                                                                        1. re: suzigirl
                                                                                                                          mariacarmen RE: suzigirl Feb 20, 2013 11:45 AM

                                                                                                                          that is SO sweet! what a good guy! and such a compliment to your talents.

                                                                                                                          1. re: mariacarmen
                                                                                                                            suzigirl RE: mariacarmen Feb 20, 2013 01:00 PM

                                                                                                                            He really is a good guy. And smart... he's dating me. :-)

                                                                                                                            1. re: suzigirl
                                                                                                                              gingershelley RE: suzigirl Feb 20, 2013 06:42 PM

                                                                                                                              Like:)!

                                                                                                                          2. re: suzigirl
                                                                                                                            iowagirl RE: suzigirl Feb 20, 2013 12:19 PM

                                                                                                                            What a wonderful compliment! He IS a sweetie!!

                                                                                                                            1. re: iowagirl
                                                                                                                              suzigirl RE: iowagirl Feb 20, 2013 01:01 PM

                                                                                                                              A keeper, for sure.

                                                                                                                        2. re: suzigirl
                                                                                                                          iowagirl RE: suzigirl Feb 20, 2013 07:02 AM

                                                                                                                          Nice save, suzigirl! Sorry about the funky meat - how frustrating!!!!

                                                                                                                          1. re: iowagirl
                                                                                                                            d
                                                                                                                            Dirtywextraolives RE: iowagirl Feb 20, 2013 08:21 AM

                                                                                                                            I agree, nice save.... Hate it when you have to return meat to the store.....

                                                                                                                            1. re: Dirtywextraolives
                                                                                                                              suzigirl RE: Dirtywextraolives Feb 20, 2013 09:08 AM

                                                                                                                              Thanks. I hate returning anything. Such a pain

                                                                                                                            2. re: iowagirl
                                                                                                                              suzigirl RE: iowagirl Feb 20, 2013 08:46 AM

                                                                                                                              Thank you. It was funky for sure.

                                                                                                                            3. re: suzigirl
                                                                                                                              alliegator RE: suzigirl Feb 20, 2013 12:37 PM

                                                                                                                              Wow, sorry the orginal plan was thwarted, but you made an excellent save. Band aids?! That's just so nasty.
                                                                                                                              I really should keep more meat on hand so I could save failed dinners that efficiently. I'm more of a daily shopper, so if a dinner goes horribly wrong, I'm back at the store.

                                                                                                                              1. re: alliegator
                                                                                                                                suzigirl RE: alliegator Feb 20, 2013 01:03 PM

                                                                                                                                I am a total daily shopper. If it weren't for the pantry and ground beef in the freezer I would have been sunk

                                                                                                                              2. re: suzigirl
                                                                                                                                scubadoo97 RE: suzigirl Feb 20, 2013 01:35 PM

                                                                                                                                Sweetbay has been closing in the Tampa Bay area as well. Where did you buy this peat tainted beef?

                                                                                                                                1. re: scubadoo97
                                                                                                                                  suzigirl RE: scubadoo97 Feb 20, 2013 01:52 PM

                                                                                                                                  Win Dixie was the culprit. I have never been a Publix fan because of the prices, but i will pay more for decent food.

                                                                                                                                  1. re: suzigirl
                                                                                                                                    scubadoo97 RE: suzigirl Feb 20, 2013 05:35 PM

                                                                                                                                    Ah, WD the beef people

                                                                                                                                    1. re: scubadoo97
                                                                                                                                      suzigirl RE: scubadoo97 Feb 20, 2013 05:41 PM

                                                                                                                                      They are the beef people, bandaid flavored beef.

                                                                                                                            4. GretchenS RE: roxlet Feb 19, 2013 01:44 PM

                                                                                                                              Last night was konigsberger klopse (German meatballs with capers) from the freezer stash, steamed rice and steamed broccoli. I must say, that is one of my post successful batches of meatballs (of any kind) EVER, thanks I think largely to the meat which I sourced at the wonderful Italian butcher Berheenia recommended some time ago, and partly to the fact that I made careful notes the first time I made the recipe and followed them (and their tweaks) faithfully the second time. Not diet food, I must say -- owing to all the sour cream -- but very tasty indeed.
                                                                                                                              Tonight the plan is pasta with garlic-lemon-cream sauce and greens to side a (panini-)grilled loukanica (Greek sausage flavored with orange peel). I have some nice artichokes too, don't think I will need them but will maybe steam them to to be consumed cold later in the week, they are not really good for weeknights unless cooked ahead -- I am too impatient to wait that long once I have gotten home and walked and fed the dog.

                                                                                                                              4 Replies
                                                                                                                              1. re: GretchenS
                                                                                                                                JungMann RE: GretchenS Feb 20, 2013 11:40 AM

                                                                                                                                And now I know what to do with all the capers I have left in my fridge! Do you have a link for your recipe? I don't recall sour cream in the sauce, though the butter-wine-anchovy mixture I do recall saves few calories!

                                                                                                                                1. re: JungMann
                                                                                                                                  GretchenS RE: JungMann Feb 21, 2013 06:58 AM

                                                                                                                                  JM, I use the food.com recipe with some tweaks. http://www.food.com/recipe/konigsberg... I basically double the broth and sauce which is very piggy of me, use more capers and lemon because I like acidity, and this time also added chopped cornichons to the meatballs, a trick I learned from a Batali recipe for meatballs with ricotta in milk back when Batali was COTM.

                                                                                                                                  1. re: GretchenS
                                                                                                                                    JungMann RE: GretchenS Feb 21, 2013 07:14 AM

                                                                                                                                    I've never even though of chopped cornichons in a pickle, but that sounds delectable. I put them in my pork cordon bleu where I love how they offset the richness of pork and cheese; I can tell they'd be very nice here.

                                                                                                                                2. re: GretchenS
                                                                                                                                  scubadoo97 RE: GretchenS Feb 20, 2013 01:24 PM

                                                                                                                                  The meatballs sound interesting as does the Greek sausage with orange peel. Going to a Greek restaurant tonight but I doubt there will be anything that interesting.

                                                                                                                                3. gini RE: roxlet Feb 19, 2013 01:46 PM

                                                                                                                                  Last night:
                                                                                                                                  Braised cod with grapefruit zest, chopped tomatoes, vermouth, tarragon, fennel, olives, olive oil, lemon juice
                                                                                                                                  Sunday night:
                                                                                                                                  lamb burgers with tzatziki, mint sauce, red onion and a salad with peppers, olives

                                                                                                                                  Tonight, if I manage to make it out of the grocery store alive, will be kale, sweet potato, onion, garlic, sausage soup. We'll see.

                                                                                                                                  10 Replies
                                                                                                                                  1. re: gini
                                                                                                                                    LindaWhit RE: gini Feb 19, 2013 02:07 PM

                                                                                                                                    I just picked up a LOT of fruit yesterday at the market, and realized I hadn't had grapefruit in a gazillion years. So I got one, thinking I'd peel and supreme the pieces for eating here at work. But I like the idea of zesting it first.

                                                                                                                                    Also picked up 2 mangoes, some blood oranges, and "lemon plums" which I'm going to try tonight, unless it hasn't ripened enough.

                                                                                                                                    http://www.eatlikenoone.com/lemon-plu...

                                                                                                                                    1. re: LindaWhit
                                                                                                                                      gini RE: LindaWhit Feb 19, 2013 02:19 PM

                                                                                                                                      You read my mind. After I zested it, I supremed the grapefruit and have been eating the segments with Total Fage for breakfast.

                                                                                                                                      1. re: LindaWhit
                                                                                                                                        mariacarmen RE: LindaWhit Feb 19, 2013 05:44 PM

                                                                                                                                        oh HELL. you just reminded me i have a half a pink grapefruit in a baggie in my bag! i was supposed to eat it for bfast!!

                                                                                                                                        1. re: mariacarmen
                                                                                                                                          LindaWhit RE: mariacarmen Feb 19, 2013 06:00 PM

                                                                                                                                          dessert? :-D

                                                                                                                                          1. re: LindaWhit
                                                                                                                                            weezieduzzit RE: LindaWhit Feb 19, 2013 06:10 PM

                                                                                                                                            Mmmmm... broiled grapefruit.....

                                                                                                                                          2. re: mariacarmen
                                                                                                                                            fldhkybnva RE: mariacarmen Feb 19, 2013 06:24 PM

                                                                                                                                            You just reminded me I have have a half a white grapefruit in the fridge I meant to eat. Pre-dinner snack...check

                                                                                                                                            1. re: mariacarmen
                                                                                                                                              gingershelley RE: mariacarmen Feb 19, 2013 07:04 PM

                                                                                                                                              Broiled with brown sugar, etc?

                                                                                                                                              Too warm and left over and recycling?

                                                                                                                                              You make me laugh....

                                                                                                                                              1. re: gingershelley
                                                                                                                                                w
                                                                                                                                                Wapptor RE: gingershelley Feb 21, 2013 08:22 AM

                                                                                                                                                Make thomas keller's grapefruit cake. Do it. Someone gave me a million grapefruits. It's decadent but wonderful.

                                                                                                                                          3. re: gini
                                                                                                                                            gini RE: gini Feb 20, 2013 05:36 AM

                                                                                                                                            The soup ended up being linguica, sweet potato, and kale. It was immensely satisfying and I finished it with some of the leftover tarragon.

                                                                                                                                            1. re: gini
                                                                                                                                              ChristinaMason RE: gini Feb 20, 2013 06:01 AM

                                                                                                                                              Sounds like a great combo, and hearty.

                                                                                                                                          4. fldhkybnva RE: roxlet Feb 19, 2013 01:58 PM

                                                                                                                                            Tonight it's swordfish and scallops. I plan to sear the scallops, but haven't decided what I'm in the mood for with the swordfish but probably a soy-sesame somethingorother.

                                                                                                                                            9 Replies
                                                                                                                                            1. re: fldhkybnva
                                                                                                                                              suzigirl RE: fldhkybnva Feb 19, 2013 02:01 PM

                                                                                                                                              Swordfish is one of my favorite fishes. I love the texture. Its so meaty. Let us know what you decided to do to it

                                                                                                                                              1. re: suzigirl
                                                                                                                                                fldhkybnva RE: suzigirl Feb 19, 2013 02:09 PM

                                                                                                                                                There was a prep for tuna mentioned on a previous What's for Dinner thread which included sherry vinegar and I thought might be nice for swordfish but of course now I can't find the post.

                                                                                                                                                1. re: fldhkybnva
                                                                                                                                                  suzigirl RE: fldhkybnva Feb 19, 2013 02:13 PM

                                                                                                                                                  I bet now that you mentioned it someone will remember. The people here are so good about that.

                                                                                                                                                  1. re: suzigirl
                                                                                                                                                    fldhkybnva RE: suzigirl Feb 19, 2013 02:26 PM

                                                                                                                                                    Haha that was my secret intention

                                                                                                                                                    1. re: fldhkybnva
                                                                                                                                                      ChristinaMason RE: fldhkybnva Feb 20, 2013 10:45 AM

                                                                                                                                                      Was this the one? http://chowhound.chow.com/topics/8892...

                                                                                                                                                      1. re: ChristinaMason
                                                                                                                                                        fldhkybnva RE: ChristinaMason Feb 21, 2013 01:01 PM

                                                                                                                                                        Yes, thank you! Next time.

                                                                                                                                                  2. re: fldhkybnva
                                                                                                                                                    c oliver RE: fldhkybnva Feb 20, 2013 10:30 AM

                                                                                                                                                    Here's something about TUNA and scallops where the culprit was generally determined to be the vinegar.

                                                                                                                                                    http://chowhound.chow.com/topics/886728

                                                                                                                                                    Did you wind up using rice or sherr vinegar?

                                                                                                                                                  3. re: suzigirl
                                                                                                                                                    fldhkybnva RE: suzigirl Feb 19, 2013 09:21 PM

                                                                                                                                                    I went with the sesame-soy marinade: sesame oil, soy sauce, rice vinegar/sherry vinegar, ginger, garlic, lime. I planned to serve the remainder of the marinade as a sauce but the fish is so good on its own that I forgot about it. I also whipped up a batch of scallops seared in bacon grease...yum!

                                                                                                                                                    1. re: fldhkybnva
                                                                                                                                                      suzigirl RE: fldhkybnva Feb 20, 2013 08:49 AM

                                                                                                                                                      The marinade sounds very tasty as well as the scallops. Mmm... bacon grease.

                                                                                                                                                2. Breadcrumbs RE: roxlet Feb 19, 2013 02:05 PM

                                                                                                                                                  Last night we threw caution to the icy wind and mr bc braved the cold to grill lamb while I made a salad and roasted potatoes with garlic and lemon.

                                                                                                                                                  Tonight it's lasagna. We extended our long weekend by a day and this was a special request from mr bc. I have a habit of trying out a variety of recipes but tonight mr bc insisted on my own version. It's been a while since I've made it so let's hope I remember what I used to do!!!

                                                                                                                                                   
                                                                                                                                                   
                                                                                                                                                  10 Replies
                                                                                                                                                  1. re: Breadcrumbs
                                                                                                                                                    LindaWhit RE: Breadcrumbs Feb 19, 2013 02:09 PM

                                                                                                                                                    YUM on the lamb and roasted potatoes!

                                                                                                                                                    1. re: LindaWhit
                                                                                                                                                      mariacarmen RE: LindaWhit Feb 19, 2013 05:45 PM

                                                                                                                                                      double that yum!

                                                                                                                                                      1. re: mariacarmen
                                                                                                                                                        GretchenS RE: mariacarmen Feb 19, 2013 05:55 PM

                                                                                                                                                        Triple!!!!

                                                                                                                                                        1. re: GretchenS
                                                                                                                                                          iowagirl RE: GretchenS Feb 20, 2013 07:04 AM

                                                                                                                                                          Add one more YUM to the mix! That looks like summer on a plate to me!

                                                                                                                                                          1. re: iowagirl
                                                                                                                                                            Breadcrumbs RE: iowagirl Feb 20, 2013 04:38 PM

                                                                                                                                                            Thanks so much everyone!! We're enjoying leftovers tonight. Lamb on a pita w tzatziki and a big Greek salad. Yummy but oh-so-garlicky!!

                                                                                                                                                            1. re: Breadcrumbs
                                                                                                                                                              suzigirl RE: Breadcrumbs Feb 20, 2013 05:00 PM

                                                                                                                                                              A perfect way to use up the leftovers. That's sounds great

                                                                                                                                                    2. re: Breadcrumbs
                                                                                                                                                      herby RE: Breadcrumbs Feb 19, 2013 05:52 PM

                                                                                                                                                      Hat off to Mr. BC for braving the elements, it was a cold weekend :) Your dinner looks soooo good - roasted potatoes with garlic and lemon is one of my favouritte sides.

                                                                                                                                                      1. re: Breadcrumbs
                                                                                                                                                        ChristinaMason RE: Breadcrumbs Feb 20, 2013 09:15 AM

                                                                                                                                                        I'm piling on here. Killer meal.

                                                                                                                                                        1. re: Breadcrumbs
                                                                                                                                                          alliegator RE: Breadcrumbs Feb 20, 2013 12:38 PM

                                                                                                                                                          Another yum! wow!

                                                                                                                                                          1. re: Breadcrumbs
                                                                                                                                                            scubadoo97 RE: Breadcrumbs Feb 20, 2013 01:38 PM

                                                                                                                                                            Your lamb looks perfect. Grilled lamb and roasted potatoes. Does it get much better?

                                                                                                                                                          2. ChristinaMason RE: roxlet Feb 19, 2013 02:24 PM

                                                                                                                                                            I made some tuna salad lettuce wraps for an early dinner, and DH is coming home to leftover turkey paprikas served over, you got it, leftover barley pilaf. I'm heading out tonight for Spanish/English conversation exchange over a bourbon, and might tuck into a little paprikas later if I'm still hungry.

                                                                                                                                                            2 Replies
                                                                                                                                                            1. re: ChristinaMason
                                                                                                                                                              f
                                                                                                                                                              Frizzle RE: ChristinaMason Feb 20, 2013 07:13 PM

                                                                                                                                                              I finally got the pita bread recipe from my family that I said I would track down for you a while back. I'm not sure what book it's from as I just have a scan of page but it's paraphrased below. To be honest I can't remember how these turn out, it's been so long since we had to make our own bread. It looks a bit more involved than the recipe I used when I was in Singapore (just found on the web). I can't recall kneading for 20mins. I'm almost curious to give this a crack and see how it goes.

                                                                                                                                                              Lukewarm water 2 1/2 cup
                                                                                                                                                              Yeast - (fresh 40gm, dried 20gm)
                                                                                                                                                              Flour 950 gm
                                                                                                                                                              Salt 2 tsp
                                                                                                                                                              Oil 3 tbsp
                                                                                                                                                              Extra flour

                                                                                                                                                              Use 3 tbsp of the water to dissolve the yeastin a bowl. Let stand for 10 mins or until it starts to bubble. Pour your flour and salt into a big bowl and make a well in the centre, pour the yeast mixture in, the oil and the remaining water, kneading as you go.
                                                                                                                                                              Put the dough on a lightly floured surface and knead for around 20mins or until elastic.

                                                                                                                                                              Form into a ball, lightly oil and leave to rise for a coupe of hours until it has doubled in size. Punch it down and divide it into eight parts. on a lightly floured board roll four of the balls into loaves - 20cm round and about 1/2 cm thick. Slip the loaves onto floured baking sheets and dampen with cold water to prevent browning.
                                                                                                                                                              Bake at 230c for 10 mins. Once the oven has come back up to temperature bake the four remaining loaves.

                                                                                                                                                              My mother said she used to just turn the oven up to the highest temp and watch them while they cooked. As soon as they puffed up she would take them out. She said 10mins was too long and they dried out. She also stressed that it was really important to reheat the oven properly between batches otherwise they don't puff up properly.

                                                                                                                                                              1. re: Frizzle
                                                                                                                                                                ChristinaMason RE: Frizzle Feb 20, 2013 07:42 PM

                                                                                                                                                                Aw, thanks! I'm saving this.

                                                                                                                                                            2. r
                                                                                                                                                              rasputina RE: roxlet Feb 19, 2013 02:35 PM

                                                                                                                                                              hmmm left over pulled pork we smoked on Saturday most likely.

                                                                                                                                                              1. RUK RE: roxlet Feb 19, 2013 04:33 PM

                                                                                                                                                                Husband mentioned the other day he would like some Jambalaya, and I was happy to make it. There are lots of recipes out there, so I followed the one from the Chew, fairly close to it. (I think I may have made it about 20 years ago the last time.) It came out very nice and well spiced, we both liked it very much.
                                                                                                                                                                Tomorrow leftovers. :-)

                                                                                                                                                                1. roxlet RE: roxlet Feb 19, 2013 04:58 PM

                                                                                                                                                                  By request, it was the halal cart chicken for dinner. I lightened it up a lot, and the sauce is absolutely fine with nonfat yogurt and low fat mayo. If you used low fat mayo, I think it's best to eliminate the sugar since I feel it's already sweet. The problem with this dish is that I can't seem to make enough!

                                                                                                                                                                  5 Replies
                                                                                                                                                                  1. re: roxlet
                                                                                                                                                                    juliejulez RE: roxlet Feb 19, 2013 06:10 PM

                                                                                                                                                                    Yum! I've made over 100 new recipes since May, and while many of them were very good, that one is one of the very few I wouldn't mind eating every week. I'm definitely making it again as soon as boneless thighs go back on sale. I also thought the sauce with only greek yogurt tasted great.

                                                                                                                                                                    1. re: juliejulez
                                                                                                                                                                      gingershelley RE: juliejulez Feb 20, 2013 06:46 PM

                                                                                                                                                                      Wow - impressive JJ - over 100 new recipes since last May? Are you on a quest of some sort? Very cool......

                                                                                                                                                                      Hitting print on the saved thread recipe NOW, and posting on the fridge.:)

                                                                                                                                                                      1. re: gingershelley
                                                                                                                                                                        juliejulez RE: gingershelley Feb 20, 2013 11:23 PM

                                                                                                                                                                        No quest really. I have just have cooking ADD. I never cooked regularly until I moved in with SO last May, and I love it, so I keep wanting to try new recipes. It used to be a new one every night but now it's down to 1-2 per week.... Maybe 3 :)

                                                                                                                                                                        1. re: juliejulez
                                                                                                                                                                          gingershelley RE: juliejulez Feb 21, 2013 04:45 PM

                                                                                                                                                                          That is still impressive JJ; I probably only make 1 totally-new thing a week... but, I guess since I have been cooking since I was 6, I may have a few more recipes under my 'favorites/habits' belt than you.

                                                                                                                                                                          Sounds like you are getting some 'repeaters' you love now too!

                                                                                                                                                                    2. re: roxlet
                                                                                                                                                                      gingershelley RE: roxlet Feb 19, 2013 07:08 PM

                                                                                                                                                                      YEAH! Halal chicken cart!

                                                                                                                                                                      That is - I confess - Finally on the meal plan for a 'chick night' (girls night in) on thursday - that seems like a great choice for us along with a movie and various spa/gossip activities like paraffin dips....

                                                                                                                                                                      WooHoo Roxlet on keeping this in front of me till I make it! It seems like such a friendly idea, and tasty!

                                                                                                                                                                    3. steve h. RE: roxlet Feb 19, 2013 05:34 PM

                                                                                                                                                                      Leftover salad, leftover lasagne. A Barbera D'Alba to wash it all down. NCIS will be on the plasma.

                                                                                                                                                                      23 Replies
                                                                                                                                                                      1. re: steve h.
                                                                                                                                                                        gingershelley RE: steve h. Feb 19, 2013 07:12 PM

                                                                                                                                                                        I like a sophisticated man who eats leftover salad.... that leaves (leaves?) me off the hook for the days I eat wilty tasty salads from my fridge.

                                                                                                                                                                        Good for you on leftover lasagna - that seems one of the best purposes of ever making it for - leftovers!

                                                                                                                                                                        You da' man, Steve.

                                                                                                                                                                        1. re: gingershelley
                                                                                                                                                                          steve h. RE: gingershelley Feb 20, 2013 12:16 PM

                                                                                                                                                                          lol!

                                                                                                                                                                          1. re: gingershelley
                                                                                                                                                                            c oliver RE: gingershelley Feb 20, 2013 12:22 PM

                                                                                                                                                                            We started eating "leftover salad" only recently when I stopped mixing the non-lettuce stuff with the lettuce. I slice and dice whatever we have (tomato, mushroom, red bells, shaves of carrot, etc) and leave on the cutting board. Dressing in a little bowl. When we're done, I pack each away separately and we're good for another meal. I've even done it a couple of times for dinners parties where I serve buffet. Make a little "salad bar" and people can have what they want. Seems popular.

                                                                                                                                                                            1. re: c oliver
                                                                                                                                                                              j
                                                                                                                                                                              jujuthomas RE: c oliver Feb 20, 2013 12:29 PM

                                                                                                                                                                              we used to take a salad bar approach when friends of ours visited, since our tastes in salad toppings varied so widely. it worked out very well, with less picking at the salad bowl and less waste. :)

                                                                                                                                                                              1. re: c oliver
                                                                                                                                                                                gingershelley RE: c oliver Feb 20, 2013 06:49 PM

                                                                                                                                                                                That is a good idea Steve; I would eat salad at every dinner if it didn't sometimes take twice as long to make dinner if I want salad and some nice vinaigrette or dressing for it. Salad ingredients are ALOT of prep.

                                                                                                                                                                                Going to try your idea so I eat salad more like 5 out of 7 instead of 3 out of 7.....

                                                                                                                                                                                1. re: gingershelley
                                                                                                                                                                                  c oliver RE: gingershelley Feb 20, 2013 07:10 PM

                                                                                                                                                                                  It has certainly worked for us. And when the salad toppings are just getting too long in the tooth/teeth, I make a "faux-tata" (a fritatta/omelette hybrid) with them. No waste. And good food. Oh, yeah, and easy. MY winning combo.

                                                                                                                                                                            2. re: steve h.
                                                                                                                                                                              Berheenia RE: steve h. Feb 20, 2013 04:52 AM

                                                                                                                                                                              I need to get to work on a lasagne - now it's calling to me.

                                                                                                                                                                              1. re: Berheenia
                                                                                                                                                                                LindaWhit RE: Berheenia Feb 20, 2013 06:39 AM

                                                                                                                                                                                What's it saying?

                                                                                                                                                                                1. re: LindaWhit
                                                                                                                                                                                  Berheenia RE: LindaWhit Feb 20, 2013 08:43 AM

                                                                                                                                                                                  Snow starting Saturday afternoon and getting heavier and ending Sunday afternoon. 6-12 inches in Boston.
                                                                                                                                                                                  The big front loaders just cleared the street so there is parking in front of our building.

                                                                                                                                                                                  1. re: Berheenia
                                                                                                                                                                                    mariacarmen RE: Berheenia Feb 20, 2013 11:46 AM

                                                                                                                                                                                    damn. and i'm shivering at 50 degrees, with the space heater on under my desk..... what a baby!

                                                                                                                                                                                    stay warm!!

                                                                                                                                                                                    1. re: mariacarmen
                                                                                                                                                                                      Lillipop RE: mariacarmen Feb 20, 2013 09:13 PM

                                                                                                                                                                                      I am up near Lodi shivering in my house with the thermostat set at 72 degrees:) This is comfort food weather!

                                                                                                                                                                                    2. re: Berheenia
                                                                                                                                                                                      LindaWhit RE: Berheenia Feb 20, 2013 02:25 PM

                                                                                                                                                                                      Smart lasagne. I might have to do the same on Saturday night. I just need to get ricotta (have plenty of meat sauce and mozzarella).

                                                                                                                                                                                      1. re: LindaWhit
                                                                                                                                                                                        steve h. RE: LindaWhit Feb 20, 2013 02:50 PM

                                                                                                                                                                                        Good call on the lasagna, B and L.
                                                                                                                                                                                        Winter is getting real tired right about now, I'm talking Stephen King's "The Shining" tired.
                                                                                                                                                                                        A good red to wash it down and you'll be in business.

                                                                                                                                                                                        1. re: steve h.
                                                                                                                                                                                          LindaWhit RE: steve h. Feb 20, 2013 04:12 PM

                                                                                                                                                                                          I'll have to check what I've got amongst the reds in my wine rack.

                                                                                                                                                                                        2. re: LindaWhit
                                                                                                                                                                                          c oliver RE: LindaWhit Feb 20, 2013 04:45 PM

                                                                                                                                                                                          I haven't made "that" kind of lasagna since discovering Hazan's green. I should try it again.

                                                                                                                                                                                          1. re: c oliver
                                                                                                                                                                                            LindaWhit RE: c oliver Feb 20, 2013 06:23 PM

                                                                                                                                                                                            What's Hazan's green?

                                                                                                                                                                                            (And welcome back, c oliver!)

                                                                                                                                                                                            1. re: LindaWhit
                                                                                                                                                                                              c oliver RE: LindaWhit Feb 20, 2013 07:18 PM

                                                                                                                                                                                              Thanks for the welcome!

                                                                                                                                                                                              Hazan's green lasagna. Do you have her Essentials book? If not, this looks pretty close:

                                                                                                                                                                                              http://www.crumblycookie.net/2008/01/...

                                                                                                                                                                                              It's an insane amount of work, even with making the Bolognese sauce way ahead and freezing, but I'm ruined for the 'other' kind. But I always loved that and should make it again.

                                                                                                                                                                                              1. re: c oliver
                                                                                                                                                                                                LindaWhit RE: c oliver Feb 20, 2013 08:33 PM

                                                                                                                                                                                                Oh my. Homemade pasta. Nope. Not going there! LOL

                                                                                                                                                                                                1. re: LindaWhit
                                                                                                                                                                                                  c oliver RE: LindaWhit Feb 20, 2013 08:37 PM

                                                                                                                                                                                                  I was so nervous as a 'virgin.' But now it's just a huge amount of work :) And sooooo worth it. Promise.

                                                                                                                                                                                                  1. re: c oliver
                                                                                                                                                                                                    LindaWhit RE: c oliver Feb 20, 2013 08:49 PM

                                                                                                                                                                                                    I'll have to remain a pasta-making virgin for awhile longer. I don't have a pasta roller. I *do* have a meat grinder for my KA, which I still haven't used. So that first. :-)

                                                                                                                                                                                                    1. re: LindaWhit
                                                                                                                                                                                                      c oliver RE: LindaWhit Feb 20, 2013 09:08 PM

                                                                                                                                                                                                      Oh, girl, my meat grinder is my favesie thing. Get on with it :)

                                                                                                                                                                                                      1. re: c oliver
                                                                                                                                                                                                        LindaWhit RE: c oliver Feb 21, 2013 06:21 AM

                                                                                                                                                                                                        LOL! I know, I know. I saved a discussion regarding the KA grinder attachment and/or the best choices to make your own ground beef (steve h. was very helpful on that thread, IIRC). I just need to DO IT.

                                                                                                                                                                                                        1. re: LindaWhit
                                                                                                                                                                                                          c oliver RE: LindaWhit Feb 21, 2013 08:02 AM

                                                                                                                                                                                                          I do A LOT at one time but you can just buy any piece of chuck and make a few. We've found even 6oz. patties are huge. AND we've decide that pork burgers are even better than beef. YMMV.

                                                                                                                                                                                2. weezieduzzit RE: roxlet Feb 19, 2013 05:49 PM

                                                                                                                                                                                  Its our version of cold and rainy (it's below 50, I'm freezing and the cats refuse to get out of bed.)

                                                                                                                                                                                  A gumbo-ish sausage and shrimp stew will make a good dinner tonight with planned leftovers for tomorrow's lunches (the high will be in the 50s tomorrow... dreadful!)

                                                                                                                                                                                  1. w
                                                                                                                                                                                    wyogal RE: roxlet Feb 19, 2013 06:14 PM

                                                                                                                                                                                    Leftovers: enchiladas, beans
                                                                                                                                                                                    I'll put them in my Staub gratin dishes to heat up. Those are great for leftovers!

                                                                                                                                                                                    1. MidwesternerTT RE: roxlet Feb 19, 2013 07:13 PM

                                                                                                                                                                                      A beef stew with garam masala spice which was a tasty variation from "the usual". Baked 1.5 hours in the oven with chopped onions, canned tomatoes, a splash of red wine, a diced potato and some cubed butternut squash (love the convenience of getting that already prepped from Costco). Served with naan bread.

                                                                                                                                                                                      Despite the biting wind and cold temps (didn't get above 10 F today), the increased sunlight and springtime angle of it now falls on the cat's favorite chair and he's using that for morning naps again.

                                                                                                                                                                                      1. gingershelley RE: roxlet Feb 19, 2013 07:16 PM

                                                                                                                                                                                        Hi all,

                                                                                                                                                                                        Tonight, I am making a small meal, which makes me very happy;

                                                                                                                                                                                        Small steak marinated in red wine, garlic, OO, etc. going on the grill soon. A smattering of Blue cheese on top as the second side finishes....
                                                                                                                                                                                        That goes on a bed of Arugula in a sharp mustard viniagrette for the main. Just a small Baked potato on the side with scallions and a shade of greek yogurt and butter to finish.

                                                                                                                                                                                        Delish!

                                                                                                                                                                                        Red-wine poached pear for a nice clean dessert later.

                                                                                                                                                                                        7 Replies
                                                                                                                                                                                        1. re: gingershelley
                                                                                                                                                                                          suzigirl RE: gingershelley Feb 19, 2013 07:45 PM

                                                                                                                                                                                          That sounds amazing. Yummy

                                                                                                                                                                                          1. re: gingershelley
                                                                                                                                                                                            juliejulez RE: gingershelley Feb 19, 2013 07:50 PM

                                                                                                                                                                                            Very delish!

                                                                                                                                                                                            1. re: gingershelley
                                                                                                                                                                                              LindaWhit RE: gingershelley Feb 20, 2013 06:43 AM

                                                                                                                                                                                              Nice dinner, gingershel!

                                                                                                                                                                                              1. re: gingershelley
                                                                                                                                                                                                iowagirl RE: gingershelley Feb 20, 2013 07:06 AM

                                                                                                                                                                                                Steak, red wine sauce and blue cheese? With a baked tater? Dinner perfection!!

                                                                                                                                                                                                1. re: gingershelley
                                                                                                                                                                                                  d
                                                                                                                                                                                                  Dirtywextraolives RE: gingershelley Feb 20, 2013 08:18 AM

                                                                                                                                                                                                  Perfect!

                                                                                                                                                                                                  1. re: gingershelley
                                                                                                                                                                                                    ChristinaMason RE: gingershelley Feb 20, 2013 08:28 AM

                                                                                                                                                                                                    Excellent meal. Love all the sharp flavors.

                                                                                                                                                                                                    1. re: ChristinaMason
                                                                                                                                                                                                      gingershelley RE: ChristinaMason Feb 20, 2013 06:53 PM

                                                                                                                                                                                                      Thanks CM, DWX, Iowagirl, LW & Suzigirl....

                                                                                                                                                                                                      That's my favorite steak - red wine pan sauce, blue cheese up top when it's on it's second side (or last few minutes in the oven or on the grill). Only thing to make it better is when there is a brochette of marinated grilled 'shrooms' on the side.....

                                                                                                                                                                                                      The pear was fabulous - I should poach pears more often - so easy and not fattening, and kind of sophisticated tasting. A fine winter dessert!

                                                                                                                                                                                                  2. nomnomnoms RE: roxlet Feb 19, 2013 09:39 PM

                                                                                                                                                                                                    We had quick dinner today: Carrot fried rice cooked in bacon fat, Korean seaweed soup and cucumber chili salad. We were trying to do a 'meatless Monday'... But the bacon fat was beckoning to me :3

                                                                                                                                                                                                    1 Reply
                                                                                                                                                                                                    1. re: nomnomnoms
                                                                                                                                                                                                      mariacarmen RE: nomnomnoms Feb 20, 2013 02:05 AM

                                                                                                                                                                                                      as it should!

                                                                                                                                                                                                    2. f
                                                                                                                                                                                                      Frizzle RE: roxlet Feb 19, 2013 11:27 PM

                                                                                                                                                                                                      It's a braise tonight - a red beef braise from
                                                                                                                                                                                                      Fuchsia Dunlop's Land of Plenty. It's already done a couple of hours in the pot and is both fiery and unctuous. We'll have a garlic smashed cucumber from her Every Grain of Rice alongside and I think because if the spice level of the beef we need some rice to tame it.

                                                                                                                                                                                                      1 Reply
                                                                                                                                                                                                      1. re: Frizzle
                                                                                                                                                                                                        ChristinaMason RE: Frizzle Feb 20, 2013 08:28 AM

                                                                                                                                                                                                        I love that recipe. Good reminder to try it again as I finally have the right hot bean paste.

                                                                                                                                                                                                      2. Berheenia RE: roxlet Feb 20, 2013 04:41 AM

                                                                                                                                                                                                        Woke up to the TV saying we're getting another significant storm this Saturday night through Sunday and I'm trying to remember what I made during the storm last weekend! All our snow day favorites have made an appearance this month. Maybe chili? My chili is a close match to the filling in last nights stuffed peppers. Mr. Berheenia wouldn't mind a meat loaf but there are meatballs in the freezer. Maybe I can pull off a vegetable lasagna.
                                                                                                                                                                                                        In the meantime we often have pasta on Wednesdays so tonight is the olive-capers-peppers- penne-sausage thing.

                                                                                                                                                                                                        1. PHREDDY RE: roxlet Feb 20, 2013 04:43 AM

                                                                                                                                                                                                          Pulled out some sausage / ground turkey red sauce, with some of those lovely ravioli from my local pasteria, a splash of heavy cream, fresh grated parm/reg, a salad of arugula lightly dressed with a lemon vinagrette.....red wine for sure, and then some of the left over double chocolate , two layer brownie cake I made for my daughter's brithday.......Yumser..

                                                                                                                                                                                                          1. h
                                                                                                                                                                                                            Harters RE: roxlet Feb 20, 2013 04:54 AM

                                                                                                                                                                                                            We're off out for the afternoon to look at snowdrops
                                                                                                                                                                                                            http://www.rodehall.co.uk/

                                                                                                                                                                                                            . The morning was spent writing stuff up for a national Sunday newspaper which wants to feature our voluntary group of "war detectives" in this week's edition. Sending them a few case histories of men we've discovered from the Great War whose deaths have been uncommemorated for nearly 100 years - but no longer, thanks to to the Project (http://www.infromthecold.org/).

                                                                                                                                                                                                            No doubt, coffee and cake in the cafe at the snowdrop place.

                                                                                                                                                                                                            Dinner's easy - a brown gloop meat sauce for pasta.

                                                                                                                                                                                                            3 Replies
                                                                                                                                                                                                            1. re: Harters
                                                                                                                                                                                                              LindaWhit RE: Harters Feb 20, 2013 06:56 AM

                                                                                                                                                                                                              Ohhh, the snowdrop walk - how lovely!

                                                                                                                                                                                                              And good for you for the commemoration write-up.

                                                                                                                                                                                                              1. re: Harters
                                                                                                                                                                                                                gingershelley RE: Harters Feb 20, 2013 06:57 PM

                                                                                                                                                                                                                Nice walk, and congrats on your article Harters. Your 'war detective' project is SO interesting! Thanks for keeping us up on it.

                                                                                                                                                                                                                1. re: Harters
                                                                                                                                                                                                                  GretchenS RE: Harters Feb 21, 2013 07:49 AM

                                                                                                                                                                                                                  Loved reading about In From the Cold, what a wonderful project! Snowdrop walk looks like fun...

                                                                                                                                                                                                                2. Bacardi1 RE: roxlet Feb 20, 2013 06:03 AM

                                                                                                                                                                                                                  Last night I made a quick, simple, light, yet delicious "Turkey Noodle Soup" courtesy of a recipe from "Cooking Light"
                                                                                                                                                                                                                  http://www.myrecipes.com/recipe/turke...
                                                                                                                                                                                                                  and the very last of the Thanksgiving turkey meat from the freezer (which was still moist & tasty, by the way!). Definitely a keeper recipe - especially since it's something that can be thrown together in just a few minutes.

                                                                                                                                                                                                                  Along with the soup, I made mini sub sandwiches. For hubby: Turkey Ham, Turkey Pastrami, & Alpine Lace Swiss Cheese with lettuce & mustard; for me: Italian Capicole Ham, Pepper Salami, & Provolone Cheese with crushed red pepper flakes, lettuce, & Italian dressing.

                                                                                                                                                                                                                  1. juliejulez RE: roxlet Feb 20, 2013 08:55 AM

                                                                                                                                                                                                                    Hockey tonight, although the game isn't til 8pm. So, I'm going to go home first to let the poor dog out (otherwise he'd be trapped inside for 14 hours!) and I'm going to make a quick sandwich with the rest of the leftover bbq chicken and my uncle's homemade mustard that my aunt and uncle sent me home with and eat it in the car on the way. Really exciting, I know.

                                                                                                                                                                                                                    4 Replies
                                                                                                                                                                                                                    1. re: juliejulez
                                                                                                                                                                                                                      alliegator RE: juliejulez Feb 20, 2013 12:41 PM

                                                                                                                                                                                                                      Hey, you're going to hockey, that is exciting! Dallas is too far for me to get to many games, so when I do, it's a treat. And the sandwich sounds like a tasty solution to the arena food rut for a night.

                                                                                                                                                                                                                      1. re: alliegator
                                                                                                                                                                                                                        juliejulez RE: alliegator Feb 20, 2013 12:57 PM

                                                                                                                                                                                                                        Yeah I'm glad I can eat beforehand this time... those 7pm games are killer to get to for me. My wallet is glad too :)

                                                                                                                                                                                                                        1. re: juliejulez
                                                                                                                                                                                                                          suzigirl RE: juliejulez Feb 20, 2013 01:21 PM

                                                                                                                                                                                                                          I bet your wallet is happy. As much as you've been going those stadium meals get pricey

                                                                                                                                                                                                                      2. re: juliejulez
                                                                                                                                                                                                                        iowagirl RE: juliejulez Feb 20, 2013 01:56 PM

                                                                                                                                                                                                                        I'd love to be going to a hockey game tonight - we're huge Blackhawks fans, and they've been playing soooo well lately. But I do have to agree that with as many games as you get/have to go to, that chicken sandwich sounds pretty good! And economical!

                                                                                                                                                                                                                      3. ChristinaMason RE: roxlet Feb 20, 2013 08:59 AM

                                                                                                                                                                                                                        There are so many things I'd like to make right now, between the ideas here and the recipes backing up in my inbox: butter chicken/chicken tikka masala (can't decide which), coconut-crusted shrimp over chopped salad w/ avocado and creamy chipotle dressing, Halal-cart chicken, coffee-braised pot roast, Szechuan red-braised beef, slow-cooker balsamic chicken, a gussied up Tex-Mex ground beef, rice, and poblano casserole, Michael Symon's jambalaya, cauliflower-crust pizza, pepperoni and mozz. stuffed chicken breasts, steaks w/ brandied cream sauce...I don't know where to begin!

                                                                                                                                                                                                                        Tonight, however, is set: I have two tiny lamb loin chops that need love, so they'll be seasoned and seared and served alongside a curry of Patak's kashmir curry paste, fire-roasted tomatoes, onion, okra, eggplant, and some heavy cream or coconut cream. That will make use of several bits and bobs in the fridge so I have space for more cooking adventures. I'll probably make some raita to go along with.

                                                                                                                                                                                                                        I'm also brining green breans for this *other* recipe I've been wanting to try (though I'll sub ground turkey for the pork, since the store was out): http://www.kitchenchick.com/2007/01/p...

                                                                                                                                                                                                                        That's WFD tomorrow or Friday, one.

                                                                                                                                                                                                                        8 Replies
                                                                                                                                                                                                                        1. re: ChristinaMason
                                                                                                                                                                                                                          mariacarmen RE: ChristinaMason Feb 20, 2013 11:48 AM

                                                                                                                                                                                                                          your first three have me drooling..... and of course, tonight's lamb.

                                                                                                                                                                                                                          1. re: mariacarmen
                                                                                                                                                                                                                            ChristinaMason RE: mariacarmen Feb 20, 2013 03:33 PM

                                                                                                                                                                                                                            Thanks! I opted for a marinade of tandoori spice blend and homemade yogurt for the lamb. Fingers crossed that it comes out nice after a couple minutes on each side under the broiler. I so rarely make lamb, and this package was just at its sell-by date (ahem, DH discount purchase), that I didn't want to risk it with too simple of a prep in case freshness is slightly less than stellar ;)

                                                                                                                                                                                                                          2. re: ChristinaMason
                                                                                                                                                                                                                            alliegator RE: ChristinaMason Feb 20, 2013 12:42 PM

                                                                                                                                                                                                                            Sounds like the recipe box of my dreams!

                                                                                                                                                                                                                            1. re: alliegator
                                                                                                                                                                                                                              suzigirl RE: alliegator Feb 20, 2013 01:11 PM

                                                                                                                                                                                                                              Mine too!!

                                                                                                                                                                                                                              1. re: suzigirl
                                                                                                                                                                                                                                ChristinaMason RE: suzigirl Feb 20, 2013 03:34 PM

                                                                                                                                                                                                                                Mine three...as in...only in my dreams will I ever get to making all of these :) But a girl can dream..and I do...every day...about food. Some nights, too.

                                                                                                                                                                                                                            2. re: ChristinaMason
                                                                                                                                                                                                                              gingershelley RE: ChristinaMason Feb 20, 2013 07:01 PM

                                                                                                                                                                                                                              CM - that's quite a list - glad to know I am not alone:)

                                                                                                                                                                                                                              I stopped and re-read tho at 'cauliflower-crust pizza! Can you share? That has me very intrigued!

                                                                                                                                                                                                                              1. re: gingershelley
                                                                                                                                                                                                                                ChristinaMason RE: gingershelley Feb 20, 2013 07:45 PM

                                                                                                                                                                                                                                Along these lines, GS: http://www.acupofflour.com/2012/03/15...

                                                                                                                                                                                                                                What else's on your list, eh? :)

                                                                                                                                                                                                                                1. re: ChristinaMason
                                                                                                                                                                                                                                  ChristinaMason RE: ChristinaMason Feb 22, 2013 10:04 AM

                                                                                                                                                                                                                                  So I came across a blogger who's tested out all kinds of alternative pizza crusts (zucchini, eggplant, coconut flour, etc.), and this is the thin-crust cauliflower recipe she recommends. I think I will try it! http://blog.stuffimakemyhusband.com/2...

                                                                                                                                                                                                                            3. JerryMe RE: roxlet Feb 20, 2013 09:37 AM

                                                                                                                                                                                                                              Wicked, wicked cold and rain today. I'll be out in it all afternoon (work) so we're going to have the creamed onion and potato soup off of this site

                                                                                                                                                                                                                              http://www.catholicmom.com/lent_recip...

                                                                                                                                                                                                                              I picked up some dark rye bread so maybe melted cheese to go alongside.

                                                                                                                                                                                                                              1 Reply
                                                                                                                                                                                                                              1. re: JerryMe
                                                                                                                                                                                                                                gingershelley RE: JerryMe Feb 20, 2013 07:02 PM

                                                                                                                                                                                                                                Ooh! Onion and potato soup with dark rye sounds terrific JerryMe.... perfect for wicked cold and rain.

                                                                                                                                                                                                                              2. j
                                                                                                                                                                                                                                jujuthomas RE: roxlet Feb 20, 2013 11:01 AM

                                                                                                                                                                                                                                I am SO ready for spring! it was darn cold waiting for the train this morning!

                                                                                                                                                                                                                                tonight is leftovers of last night's bbq bacon meatloaf OR the thai chicken I made in the crock pot Sunday.

                                                                                                                                                                                                                                what did you do with the cod Roxlet?

                                                                                                                                                                                                                                1. aching RE: roxlet Feb 20, 2013 11:34 AM

                                                                                                                                                                                                                                  Last night we made lamb chili with white beans. Inspired by some ground lamb we had in the freezer, we took our normal chili recipe and switched out the beef for lamb and kidneys for navies. Topped with Greek yogurt, shredded cheddar, and diced onions, it was insanely satisfying on a cold, rainy night.

                                                                                                                                                                                                                                  7 Replies
                                                                                                                                                                                                                                  1. re: aching
                                                                                                                                                                                                                                    mariacarmen RE: aching Feb 20, 2013 11:49 AM

                                                                                                                                                                                                                                    wow, that sounds amazing, truly.... i could probably do that for the Oldster, or some modified version.....

                                                                                                                                                                                                                                    1. re: aching
                                                                                                                                                                                                                                      gini RE: aching Feb 20, 2013 12:20 PM

                                                                                                                                                                                                                                      Yes! I am so glad to hear that someone else tops their chili with greek yogurt, shredded cheddar, and scallions. Makes me feel like I'm not alone in the world.

                                                                                                                                                                                                                                      1. re: gini
                                                                                                                                                                                                                                        gingershelley RE: gini Feb 20, 2013 07:04 PM

                                                                                                                                                                                                                                        Gini, it's not chili for me without toppings.... cheddar and scallions nearly always; sour cream, mexi crema or yogurt depending on what's around - oh - and hot sauce lashings too!

                                                                                                                                                                                                                                        1. re: gingershelley
                                                                                                                                                                                                                                          aching RE: gingershelley Feb 21, 2013 10:18 AM

                                                                                                                                                                                                                                          Me too! Does anyone eat chili WITHOUT toppings? I've never heard of such a travesty!

                                                                                                                                                                                                                                          1. re: aching
                                                                                                                                                                                                                                            gini RE: aching Feb 22, 2013 07:59 AM

                                                                                                                                                                                                                                            I was mostly just referring to the yogurt piece! But yet, my man eats his sans toppings. Terrible.

                                                                                                                                                                                                                                      2. re: aching
                                                                                                                                                                                                                                        suzigirl RE: aching Feb 20, 2013 01:13 PM

                                                                                                                                                                                                                                        I bet that was satisfying

                                                                                                                                                                                                                                        1. re: aching
                                                                                                                                                                                                                                          LindaWhit RE: aching Feb 20, 2013 02:26 PM

                                                                                                                                                                                                                                          LOVE the sound of this lamb chili, aching!

                                                                                                                                                                                                                                        2. JungMann RE: roxlet Feb 20, 2013 11:52 AM

                                                                                                                                                                                                                                          Well I did get well long enough to do a week's worth of cooking for my Mardi Gras party but it appears that I may have the flu. Again. I may play the lottery tonight since it would now seem the odds are in my favor.

                                                                                                                                                                                                                                          Dinner last night was a spicy gumbo that I hoped would help with the congestion, however stew is a lot heavier than I want right about now. Tonight I'd like something thinner. Sauerkraut soup sounds rather appetizing, but since the closest thing I've got on hand is kimchi, it may just end up being a lazy man's jjigae with the bits and bobs of pork and boudin I've got in the fridge. Hopefully it will taste good, but if it doesn't, I just won't take my decongestant before dinner!

                                                                                                                                                                                                                                          17 Replies
                                                                                                                                                                                                                                          1. re: JungMann
                                                                                                                                                                                                                                            mariacarmen RE: JungMann Feb 20, 2013 12:22 PM

                                                                                                                                                                                                                                            awww JM, that flu is a killer. hope the stew/soup helps. sauerkraut soup/jjigae sound awfully similar, just differences in spicing, nu?

                                                                                                                                                                                                                                            1. re: mariacarmen
                                                                                                                                                                                                                                              JungMann RE: mariacarmen Feb 20, 2013 01:29 PM

                                                                                                                                                                                                                                              I actually have never made sauerkraut soup and in fact cannot remember if it is German, Polish or Russian. What I do remember was it was very light on the tongue and yet paradoxically soul-filling. It'll take some thought on my part as to what spices will do that.

                                                                                                                                                                                                                                              1. re: JungMann
                                                                                                                                                                                                                                                ChristinaMason RE: JungMann Feb 20, 2013 03:42 PM

                                                                                                                                                                                                                                                Caraway sounds like a promising player, along with bay leaf... http://easteuropeanfood.about.com/od/...

                                                                                                                                                                                                                                                or

                                                                                                                                                                                                                                                http://www.marions-kochbuch.de/rezept... (you may need to google translate)

                                                                                                                                                                                                                                                http://www.kochbar.de/rezept/227552/S... (same deal)

                                                                                                                                                                                                                                                1. re: ChristinaMason
                                                                                                                                                                                                                                                  JungMann RE: ChristinaMason Feb 21, 2013 08:17 AM

                                                                                                                                                                                                                                                  Man dennkt dass ich nur Amerikaner bin,
                                                                                                                                                                                                                                                  so ergebe ich auf Deutsch keinen Sinn,
                                                                                                                                                                                                                                                  Nur „Schnitzel," mehr „Spätzle!" und „Landjäger"
                                                                                                                                                                                                                                                  und (Gott sei dank) Arnold Schwarzenegger,
                                                                                                                                                                                                                                                  Aber ich, Liebe, bin ich der Jungmann,
                                                                                                                                                                                                                                                  Weisst du noch nicht dass ich Deutsch lesen kann?

                                                                                                                                                                                                                                                  I use Marions Kochbuch on occasion. That sounds exactly like the soup I envisioned, except maybe with the addition of marjoram. Perhaps if I used a Thüringer instead of the Krakauer, I could get a double hit of marjoram and caraway.

                                                                                                                                                                                                                                                  1. re: JungMann
                                                                                                                                                                                                                                                    ChristinaMason RE: JungMann Feb 21, 2013 09:04 AM

                                                                                                                                                                                                                                                    I figured and seemed to remember that you do, but other Hounds might need the encouragement to click "translate" at the top of their browser (assuming they're using Chrome) or enter the web address into google.com/translate if not.

                                                                                                                                                                                                                                            2. re: JungMann
                                                                                                                                                                                                                                              PHREDDY RE: JungMann Feb 20, 2013 06:20 PM

                                                                                                                                                                                                                                              JM....just feel better...I am getting over a cold, but I did take a flu shot...( I had better since my sister is one of the inventers of the Flumist vaccine).

                                                                                                                                                                                                                                              You know I have try some spicy gumbo...have not had any since this summer....cold or no cold....feel better...

                                                                                                                                                                                                                                              1. re: JungMann
                                                                                                                                                                                                                                                gingershelley RE: JungMann Feb 20, 2013 07:07 PM

                                                                                                                                                                                                                                                Awe, feel better, JM! So sorry that 'thing' has come back for another round. It's a pesky one this year....

                                                                                                                                                                                                                                                I know - I was SO sick for nearly 2 weeks, then better, and now keep finding I am no good without 9 hours of sleep and still coughing 2 more weeks later.

                                                                                                                                                                                                                                                Brothy things are a blessing and a healer. Ginger in some kind of liquid concoction has been my salvation on more than one evening!

                                                                                                                                                                                                                                                1. re: gingershelley
                                                                                                                                                                                                                                                  JungMann RE: gingershelley Feb 21, 2013 08:22 AM

                                                                                                                                                                                                                                                  Ginger tea is my family's penicillin. I've been drinking plenty of that, but I think I may have to make a gingered chicken soup again very soon.

                                                                                                                                                                                                                                                  1. re: JungMann
                                                                                                                                                                                                                                                    weezieduzzit RE: JungMann Feb 21, 2013 11:21 AM

                                                                                                                                                                                                                                                    Do you just add ginger to a basic chicken soup or is it something entirely different?

                                                                                                                                                                                                                                                    The man has an uneasy tummy today and that bug is still going around here so I'm concerned. I felt bad about having to shoot him the "I love you but stay the hell away from me" look this morning. I'm thinking he needs something soothing for dinner and it's cold enough for soup right now.

                                                                                                                                                                                                                                                    1. re: weezieduzzit
                                                                                                                                                                                                                                                      JungMann RE: weezieduzzit Feb 21, 2013 12:33 PM

                                                                                                                                                                                                                                                      It's basically gingered chicken broth so it's something light when the stomach is upset, but restorative when you're sick. http://www.marketmanila.com/archives/...

                                                                                                                                                                                                                                                      I make mine with just onions and ginger, chicken broth, diced chicken and chayote along with pepper leaves or watercress. I'll have a lemon on the side to spritz every now and again for some Vitamin C. If you use a whole chicken for your soup stock, reserve the liver and lightly cook it. At the end you can mash it finely with calamansi juice and fish sauce for a totally different condiment.

                                                                                                                                                                                                                                                      1. re: JungMann
                                                                                                                                                                                                                                                        f
                                                                                                                                                                                                                                                        Frizzle RE: JungMann Feb 21, 2013 01:08 PM

                                                                                                                                                                                                                                                        JM that sounds wonderful. Off topic but are there any Filipino cook books you would recommend?

                                                                                                                                                                                                                                                        1. re: Frizzle
                                                                                                                                                                                                                                                          JungMann RE: Frizzle Feb 21, 2013 02:26 PM

                                                                                                                                                                                                                                                          Filipino cuisine is, unfortunately, poorly documented in print. On the positive side, I think this might be a major reason why so many talented Filipino foodies have taken to the Internet, with blogs like Market Manila offering more culinary expertise than most extant cookbooks.

                                                                                                                                                                                                                                                          If you do prefer print, Nora Daza is a reliable expert on Filipino cookery. Her "Let's Cook With Nora" stays very true to traditional foodways, though it does require some pre-knowledge of Filipino cooking techniques as well as food terminology. For the novice, there is a dearth of comprehensive, traditional and approachably written cookbooks. I'd once have recommended Reynaldo Alejandro's "The Philippine Cookbook" for a solid grounding in technique and flavors, but some of the ingredient substitutions recommended for the Western kitchen are no longer necessary. Perhaps buy both and then email me if you've got any questions!

                                                                                                                                                                                                                                                          1. re: JungMann
                                                                                                                                                                                                                                                            f
                                                                                                                                                                                                                                                            Frizzle RE: JungMann Feb 21, 2013 09:33 PM

                                                                                                                                                                                                                                                            Thanks so much JM. I'm all set to get into Filipino food on my return to NZ so I'll save book purchases untill then. I've eaten lechon and sisig (sp? I was perhaps a bit intoxicated at the time which I have been told is the best way to enjoy it's richness) and loved both and have known many Filipino workmates who are both passionate and apologetic about their food 'it tastes incredible but doesn't look very nice.' I really want to try more dishes. That soup recipe reinforces the desire to learn more.
                                                                                                                                                                                                                                                            I hope the flu disappears soon.

                                                                                                                                                                                                                                                            1. re: Frizzle
                                                                                                                                                                                                                                                              JungMann RE: Frizzle Feb 22, 2013 07:45 AM

                                                                                                                                                                                                                                                              Sisig is a type of "pulutan," which can be translated as "bar snack," so if you were intoxicated, you were at least dining authentically! It always makes me smile to hear of non-Filipinos who appreciate the cuisine. Filipinos make up the second-largest Asian immigrant group in the US and yet the average American is more likely to know about pad thai than pancit. And it's much to our detriment to be missing out on the simple pleasures of a good crisp and sizzling sisig. I hope the food is better represented in NZ given its proximity to the PI.

                                                                                                                                                                                                                                                              And I appreciate the well wishes. The coworker whom I blame for starting this office-wide game of hot potato(for goodness sake, stay home if you're sick!) warned me that it took him a month to finally stop coughing. This may be quite a long slog.

                                                                                                                                                                                                                                                              1. re: JungMann
                                                                                                                                                                                                                                                                f
                                                                                                                                                                                                                                                                Frizzle RE: JungMann Feb 23, 2013 01:25 AM

                                                                                                                                                                                                                                                                I do hope the flu clears soon. Being sick is so tedious.

                                                                                                                                                                                                                                                                I decided to buy one book now to pop into the shipping container- the Reynaldo Alejandro's "The Philippine Cookbook". With New Zealand's very strict bio-security laws the ingredient substitutions may be needed.

                                                                                                                                                                                                                                                                Super excited to have a new cuisine to delve into on my return. I've been away from NZ for five years now but when I left Filipino cuisine made no appearance at all on the radar.

                                                                                                                                                                                                                                                        2. re: JungMann
                                                                                                                                                                                                                                                          weezieduzzit RE: JungMann Feb 21, 2013 04:03 PM

                                                                                                                                                                                                                                                          Thanks, JM, that sounds really good and there is a whole chicken in the freezer. In this house, however, livers are always for our very spoiled kitty cats.

                                                                                                                                                                                                                                                          1. re: weezieduzzit
                                                                                                                                                                                                                                                            suzigirl RE: weezieduzzit Feb 21, 2013 04:27 PM

                                                                                                                                                                                                                                                            Livers are for my kitties too

                                                                                                                                                                                                                                                2. alliegator RE: roxlet Feb 20, 2013 12:45 PM

                                                                                                                                                                                                                                                  Tonight is pad woon sen with ground pork. I haven't made it in quite a while, and a friend coming to visit this weekend requested it. So, a test run is in order. It's a very simple dish, but can be tweaked in so many ways. My way is usually to crank up the heat, but if I'm going to share, I have to play nice ;)

                                                                                                                                                                                                                                                  1. scubadoo97 RE: roxlet Feb 20, 2013 01:27 PM

                                                                                                                                                                                                                                                    Last night did a double batch of Hazan's tomato, butter and onion sauce. So simple and so fresh and good. Served over spaghetti and topped with chopped basil and grated parm for those that wanted it.

                                                                                                                                                                                                                                                    1 Reply
                                                                                                                                                                                                                                                    1. re: scubadoo97
                                                                                                                                                                                                                                                      c oliver RE: scubadoo97 Feb 20, 2013 04:49 PM

                                                                                                                                                                                                                                                      I'm almost positive that it's Karl S who serves this as a soup with a cheese souffle. I did the same a few years ago with his guidance (parden me if I'm attributed this to the wrong person) and it was just lovely.

                                                                                                                                                                                                                                                    2. fldhkybnva RE: roxlet Feb 20, 2013 03:02 PM

                                                                                                                                                                                                                                                      It's semi-Thanksgiving for dinner tonight. I actually love the traditional Thanksgiving food and so for my birthday dinner it was my 1st request, well I'm cooking so I deemed it would be so. I am quite full from a late birthday brunch but at some time tonight we will be enjoying roasted chicken, roasted garlic mashed potatoes, macaroni and cheese, and challah rolls....oh and gravy!!

                                                                                                                                                                                                                                                      17 Replies
                                                                                                                                                                                                                                                      1. re: fldhkybnva
                                                                                                                                                                                                                                                        suzigirl RE: fldhkybnva Feb 20, 2013 03:26 PM

                                                                                                                                                                                                                                                        Happy birthday fldhkybnva. Love the sound of the dinner. That sound like a Sunday supper of love to me.

                                                                                                                                                                                                                                                        1. re: fldhkybnva
                                                                                                                                                                                                                                                          LindaWhit RE: fldhkybnva Feb 20, 2013 04:13 PM

                                                                                                                                                                                                                                                          A very happy birthday to you - enjoy your holiday dinner!

                                                                                                                                                                                                                                                          1. re: fldhkybnva
                                                                                                                                                                                                                                                            mariacarmen RE: fldhkybnva Feb 20, 2013 04:23 PM

                                                                                                                                                                                                                                                            Happy day to you, fldhkybnva! your birthday dinner sounds homey and delish.

                                                                                                                                                                                                                                                            1. re: fldhkybnva
                                                                                                                                                                                                                                                              c oliver RE: fldhkybnva Feb 20, 2013 04:53 PM

                                                                                                                                                                                                                                                              Oh, did you decide to cook after all? I remember reading about your ordering the dinner from WF but struggling for a bit before they came through with the gravy.

                                                                                                                                                                                                                                                              Happy b-day!

                                                                                                                                                                                                                                                              1. re: c oliver
                                                                                                                                                                                                                                                                fldhkybnva RE: c oliver Feb 20, 2013 05:05 PM

                                                                                                                                                                                                                                                                Yea I decided to do a bit of both. I had them prepare and truss a couple chickens and whip up some turkey gravy and mushroom gravy but I decided to make the macaroni and cheese and mashed potatoes. Grandma did not like the thought of me not having the family favorite macaroni on my birthday so explained in "detail" to me her "recipe."

                                                                                                                                                                                                                                                                1. re: fldhkybnva
                                                                                                                                                                                                                                                                  c oliver RE: fldhkybnva Feb 20, 2013 06:20 PM

                                                                                                                                                                                                                                                                  Cool.

                                                                                                                                                                                                                                                              2. re: fldhkybnva
                                                                                                                                                                                                                                                                fldhkybnva RE: fldhkybnva Feb 20, 2013 05:07 PM

                                                                                                                                                                                                                                                                Thanks to all for the birthday wishes!

                                                                                                                                                                                                                                                                1. re: fldhkybnva
                                                                                                                                                                                                                                                                  fldhkybnva RE: fldhkybnva Feb 20, 2013 07:56 PM

                                                                                                                                                                                                                                                                  Hallelujah, my stomach is in heaven! I am comfortably full of delicious goodies. Only comfortably, and not completely rub-your-belly-full because I need to dig into a cake before I go to bed.

                                                                                                                                                                                                                                                                  1. re: fldhkybnva
                                                                                                                                                                                                                                                                    c oliver RE: fldhkybnva Feb 20, 2013 08:07 PM

                                                                                                                                                                                                                                                                    Please share details of your homemade dishes!

                                                                                                                                                                                                                                                                    1. re: c oliver
                                                                                                                                                                                                                                                                      fldhkybnva RE: c oliver Feb 21, 2013 01:04 PM

                                                                                                                                                                                                                                                                      If only there were details to share. My grandmother's paraphrased words for the macaroni and cheese were "a couple sticks of butter, 3 eggs, some cups of half and half, chopped velveeta and a few handfuls of cheddar cheese, salt and pepper." I approximated as best I could based on what I've seen her do over the years but she "doesn't do recipes." For the mashed potatoes I went pretty basic and classic, boiled potatoes, a good mash with whole milk and butter, pepper and roasted garlic (I use a good head or so because I am obsessed with roasted garlic and it was just me and SO). Sometimes I feel a little frisky and add chopped bacon, chives and cheese for a loaded mashed potato but figured that might not pair so well with the gravy which was really what I was after. Leftovers to be had for a few days.

                                                                                                                                                                                                                                                                    2. re: fldhkybnva
                                                                                                                                                                                                                                                                      GretchenS RE: fldhkybnva Feb 21, 2013 07:54 AM

                                                                                                                                                                                                                                                                      Happy birthday fldhkybnva! Sounds like a terrific meal!

                                                                                                                                                                                                                                                                  2. re: fldhkybnva
                                                                                                                                                                                                                                                                    alliegator RE: fldhkybnva Feb 20, 2013 05:10 PM

                                                                                                                                                                                                                                                                    Happy birthday!! Your choice of special dinner sounds great.

                                                                                                                                                                                                                                                                    1. re: fldhkybnva
                                                                                                                                                                                                                                                                      roxlet RE: fldhkybnva Feb 20, 2013 05:43 PM

                                                                                                                                                                                                                                                                      Enjoy your meal! And happy birthday.

                                                                                                                                                                                                                                                                      1. re: fldhkybnva
                                                                                                                                                                                                                                                                        PHREDDY RE: fldhkybnva Feb 20, 2013 06:27 PM

                                                                                                                                                                                                                                                                        Manny Happy returns!!!! Gravy and bread!!!....who needs a gift?..it sounds like you got it all!!!...

                                                                                                                                                                                                                                                                        1. re: fldhkybnva
                                                                                                                                                                                                                                                                          gingershelley RE: fldhkybnva Feb 20, 2013 07:13 PM

                                                                                                                                                                                                                                                                          Sounds great - one of my top-ten meals is a roasted chicken with all the good sides.

                                                                                                                                                                                                                                                                          A great Happy Birthday to you fldhkybnva!

                                                                                                                                                                                                                                                                          1. re: fldhkybnva
                                                                                                                                                                                                                                                                            f
                                                                                                                                                                                                                                                                            Frizzle RE: fldhkybnva Feb 20, 2013 07:15 PM

                                                                                                                                                                                                                                                                            Happy birthday! Enjoy your meal :)

                                                                                                                                                                                                                                                                            1. re: fldhkybnva
                                                                                                                                                                                                                                                                              juliejulez RE: fldhkybnva Feb 20, 2013 11:26 PM

                                                                                                                                                                                                                                                                              Happy birthday, sounds delish!

                                                                                                                                                                                                                                                                            2. suzigirl RE: roxlet Feb 20, 2013 03:15 PM

                                                                                                                                                                                                                                                                              after last nights near disaster I am back in the saddle. I took some Sweetbay meat from the freezer. I will be making braised country ribs. I seared off the ribs and poured a beer that I swiped from the man. I added some garlic, a bay leaf, some diced onion and a heavy glug of Lea & Perrins chicken marinade. I will broil some BBQ sauce on them when they are done. They smell good right now. Nothing like bandaids. I am serving corn for him and peas for me. Corn upsets my tummy. Haven't decided on my starch. Either buttered potatoes with chives and parsley or mashed. I wanted potato salad but its to late to chill it well enough. Maybe warm potato salad in a viniagrette. Well see...

                                                                                                                                                                                                                                                                              3 Replies
                                                                                                                                                                                                                                                                              1. re: suzigirl
                                                                                                                                                                                                                                                                                fldhkybnva RE: suzigirl Feb 20, 2013 05:06 PM

                                                                                                                                                                                                                                                                                Good luck, don't worry you'll get your mojo back, it didn't go far, just took a nap.

                                                                                                                                                                                                                                                                                1. re: suzigirl
                                                                                                                                                                                                                                                                                  gingershelley RE: suzigirl Feb 20, 2013 07:14 PM

                                                                                                                                                                                                                                                                                  Yeah! NON-BANDAID MEAT!

                                                                                                                                                                                                                                                                                  'She's back in the saddle again"... plays in the background while I shout out.....:)

                                                                                                                                                                                                                                                                                  1. re: gingershelley
                                                                                                                                                                                                                                                                                    suzigirl RE: gingershelley Feb 21, 2013 01:13 PM

                                                                                                                                                                                                                                                                                    Lol. To funny

                                                                                                                                                                                                                                                                                2. eight_inch_pestle RE: roxlet Feb 20, 2013 04:18 PM

                                                                                                                                                                                                                                                                                  Brined a couple happy chops in unfiltered cider with some freshly ground coriander and cardamom. Let them rest and dry overnight, then browned in garlic butter before braising with tomatoes, sage, and white wine. Served 'em rosy pink, on polenta with a bit of parm. Tossed greens to the side. Tasty.

                                                                                                                                                                                                                                                                                  8 Replies
                                                                                                                                                                                                                                                                                  1. re: eight_inch_pestle
                                                                                                                                                                                                                                                                                    mariacarmen RE: eight_inch_pestle Feb 20, 2013 05:18 PM

                                                                                                                                                                                                                                                                                    happy chops! like it.

                                                                                                                                                                                                                                                                                    1. re: mariacarmen
                                                                                                                                                                                                                                                                                      eight_inch_pestle RE: mariacarmen Feb 20, 2013 09:23 PM

                                                                                                                                                                                                                                                                                      Yeah, we end up eating a good deal less meat because of the cost difference. Probably better for us, although my tummy doesn't always agree!

                                                                                                                                                                                                                                                                                    2. re: eight_inch_pestle
                                                                                                                                                                                                                                                                                      ChristinaMason RE: eight_inch_pestle Feb 20, 2013 05:21 PM

                                                                                                                                                                                                                                                                                      Nice, that sounds great. Virgin or hard cider?

                                                                                                                                                                                                                                                                                      1. re: ChristinaMason
                                                                                                                                                                                                                                                                                        eight_inch_pestle RE: ChristinaMason Feb 20, 2013 09:24 PM

                                                                                                                                                                                                                                                                                        Thanks, Christina. Virgin, although I bet hard cider would be great, too.

                                                                                                                                                                                                                                                                                      2. re: eight_inch_pestle
                                                                                                                                                                                                                                                                                        gingershelley RE: eight_inch_pestle Feb 20, 2013 07:15 PM

                                                                                                                                                                                                                                                                                        Nothin' like a 'happy chop' to make you happy:)

                                                                                                                                                                                                                                                                                        1. re: eight_inch_pestle
                                                                                                                                                                                                                                                                                          JungMann RE: eight_inch_pestle Feb 21, 2013 08:57 AM

                                                                                                                                                                                                                                                                                          This sounds very tasty. Did you use regular apple cider with salt to make the brine? I wonder if the bit of acid in the cider could work to not only flavor but also tenderize the meat!

                                                                                                                                                                                                                                                                                          1. re: JungMann
                                                                                                                                                                                                                                                                                            eight_inch_pestle RE: JungMann Feb 21, 2013 01:40 PM

                                                                                                                                                                                                                                                                                            Thank you, Sir. You know I never thought about the acid, but it's certainly possible.

                                                                                                                                                                                                                                                                                            And yeah, I added about 60 grams of kosher salt to a quart of liquid. Used a pretty free hand with the spices, and cut the cider with water because I didn't want the chops to get too sweet.

                                                                                                                                                                                                                                                                                            1. re: eight_inch_pestle
                                                                                                                                                                                                                                                                                              JungMann RE: eight_inch_pestle Feb 21, 2013 02:37 PM

                                                                                                                                                                                                                                                                                              That's a really interesting technique for brining pork. I will have to make a point of remembering this the next time I have cider on hand.

                                                                                                                                                                                                                                                                                        2. roxlet RE: roxlet Feb 20, 2013 05:45 PM

                                                                                                                                                                                                                                                                                          Right now, my husband is hard at work finishing up the veal marsala for tonight's dinner. With that will be asparagus parmesan, and sauteed potatoes.

                                                                                                                                                                                                                                                                                          3 Replies
                                                                                                                                                                                                                                                                                          1. re: roxlet
                                                                                                                                                                                                                                                                                            PHREDDY RE: roxlet Feb 20, 2013 06:34 PM

                                                                                                                                                                                                                                                                                            RO....Vm..yum...I hope it is not too late for din din...maybe some Peptobismol for desert...?

                                                                                                                                                                                                                                                                                            1. re: roxlet
                                                                                                                                                                                                                                                                                              r
                                                                                                                                                                                                                                                                                              rjbh20 RE: roxlet Feb 21, 2013 01:39 PM

                                                                                                                                                                                                                                                                                              Veal Marsala, funghi con prosciutto, pan roasted fingerlings, asparagus parmigiano

                                                                                                                                                                                                                                                                                               
                                                                                                                                                                                                                                                                                              1. re: rjbh20
                                                                                                                                                                                                                                                                                                steve h. RE: rjbh20 Feb 21, 2013 02:16 PM

                                                                                                                                                                                                                                                                                                That's a good looking plate!

                                                                                                                                                                                                                                                                                            2. d
                                                                                                                                                                                                                                                                                              Dirtywextraolives RE: roxlet Feb 20, 2013 07:06 PM

                                                                                                                                                                                                                                                                                              We are happily finishing off our veal Marsala leftovers with the farro risotto, which I can't get enough of it, it's delicious. Reheats beautifully, stays creamy and full of flavor.

                                                                                                                                                                                                                                                                                              2 Replies
                                                                                                                                                                                                                                                                                              1. re: Dirtywextraolives
                                                                                                                                                                                                                                                                                                roxlet RE: Dirtywextraolives Feb 21, 2013 05:01 AM

                                                                                                                                                                                                                                                                                                No Marsala leftovers here, but how do you make your farro risotto? I have a package of farro in my pantry that I've been wanting to use...

                                                                                                                                                                                                                                                                                                1. re: roxlet
                                                                                                                                                                                                                                                                                                  d
                                                                                                                                                                                                                                                                                                  Dirtywextraolives RE: roxlet Feb 21, 2013 10:32 AM

                                                                                                                                                                                                                                                                                                  I shared it on the risotto thread. I've used this recipe from Food and Wine. It's is relatively painless and quite delicious. I am still desiring the leftovers! The two cups makes a lot, I halved it the first time I made it. I still have not gotten around to making the salad that goes with it, which I'm sure is also delicious.
                                                                                                                                                                                                                                                                                                  http://www.foodandwine.com/recipes/fa...

                                                                                                                                                                                                                                                                                              2. gingershelley RE: roxlet Feb 20, 2013 07:20 PM

                                                                                                                                                                                                                                                                                                Well, all, I don't know what's for dinner and it's already after 7pm.....

                                                                                                                                                                                                                                                                                                It won't be a problem, as I still have leftover carribean pork & greens in the fridge, a small container of good bolognese if that calls out to me, and there is a 1/2 a roasted butternut squash in there too (tho that is supposed to be for squash risotto Friday).

                                                                                                                                                                                                                                                                                                I am having one of those "I got home late and I don't want to cook and I don't know what I want' evenings. Meanwhile, tummy rumbles, I pour a glass of wine to take the edge off (retox?), and hopefully wake up my appetite, and head to the tv for Top Chef Finale while I figure out what to eat.

                                                                                                                                                                                                                                                                                                I know this, at least:

                                                                                                                                                                                                                                                                                                I made chicken stock this morning while I worked on a marketing article due soon from my home office....

                                                                                                                                                                                                                                                                                                I know there is a nice poached pear for later!

                                                                                                                                                                                                                                                                                                1 Reply
                                                                                                                                                                                                                                                                                                1. re: gingershelley
                                                                                                                                                                                                                                                                                                  iowagirl RE: gingershelley Feb 21, 2013 09:10 AM

                                                                                                                                                                                                                                                                                                  Hooray for the "retox" while deciding, gingershelley! Hope you found something satisfying to go with it! And as we are looking at 5-7 inches of snow (UGH!) today and tomorrow, that chicken stock sounds so full of possibilities!!!

                                                                                                                                                                                                                                                                                                2. f
                                                                                                                                                                                                                                                                                                  Frizzle RE: roxlet Feb 20, 2013 07:35 PM

                                                                                                                                                                                                                                                                                                  We're lightening up again here after the heavy (and delicious) braise last night. It's a simple clean out the fridge salad I have in mind. Lentils, rocket, parsley, spring onions, fennel and either pink grapefruit or pomelo will be tossed into a bowl. A dijon & oil dressing to serve. Hopefully it will be both light and satisfying. Best of all a one dish meal means a quick clean up so I can watch a local cooking/reality show I've been sucked into of late.

                                                                                                                                                                                                                                                                                                  Tomorrow will be a big eating day. I have a friend over for lunch, it's their birthday and they've mentioned peking duck many times. I cheated today and bought one in Chinatown that was already cooked. Premade pancakes were also purchased. I figure with two toddlers running around (his and mine) my hands will be too full to contemplate cooking. Depending on what his dinner plans are what's leftover from lunch will either go home with him and we'll do a miso ramen again, or if he has dinner plans then we'll polish off the last of the duck.

                                                                                                                                                                                                                                                                                                  5 Replies
                                                                                                                                                                                                                                                                                                  1. re: Frizzle
                                                                                                                                                                                                                                                                                                    f
                                                                                                                                                                                                                                                                                                    Frizzle RE: Frizzle Feb 21, 2013 02:46 AM

                                                                                                                                                                                                                                                                                                    It was a very good salad. I should clean out the fridge more frequently. I used the pomelo in the end but I think the grapefruit may have been better - a bit more of a bite. The only thing I really missed was a hit of something salty. Some fried slices of haloumi would have been a good addition.

                                                                                                                                                                                                                                                                                                     
                                                                                                                                                                                                                                                                                                    1. re: Frizzle
                                                                                                                                                                                                                                                                                                      GretchenS RE: Frizzle Feb 21, 2013 07:59 AM

                                                                                                                                                                                                                                                                                                      That sounds and looks lovely Frizzle! There is a lentil salad very much along those lines in my near future and I never thought of adding grapefruit but they are fabulous right now so will try it! I have soft but somewhat pungent goat cheese too, how do you reckon that would go?

                                                                                                                                                                                                                                                                                                      1. re: GretchenS
                                                                                                                                                                                                                                                                                                        f
                                                                                                                                                                                                                                                                                                        Frizzle RE: GretchenS Feb 22, 2013 05:46 PM

                                                                                                                                                                                                                                                                                                        Sorry, I only just saw this. I'm not sure about the goat cheese. It's worth a go. I was tending towards haloumi for the salty hit and the crunchy, squeaky texture. In saying that a nice bit of creaminess with the lentils would also be good. I'm just wondering how goat cheese and grapefruit would work together. I've never tried them paired.

                                                                                                                                                                                                                                                                                                        1. re: Frizzle
                                                                                                                                                                                                                                                                                                          ChristinaMason RE: Frizzle Feb 27, 2013 08:59 AM

                                                                                                                                                                                                                                                                                                          <I'm just wondering how goat cheese and grapefruit would work together.>

                                                                                                                                                                                                                                                                                                          I had them on a salad recently, and it was a nice combo!

                                                                                                                                                                                                                                                                                                          1. re: ChristinaMason
                                                                                                                                                                                                                                                                                                            GretchenS RE: ChristinaMason Feb 27, 2013 10:22 AM

                                                                                                                                                                                                                                                                                                            Great to know because I was just pondering that lentil salad again this morning!

                                                                                                                                                                                                                                                                                                  2. mariacarmen RE: roxlet Feb 21, 2013 12:01 AM

                                                                                                                                                                                                                                                                                                    made a makeshift curry chicken thing for the Oldster tonight. s/b chicken thighs, sauteed in butter and oil with diced onion, s&p, paprika, added a little flour to make a roux, some chicken broth, a little yellow mustard cuz he likes it, some milk, frozen peas, and then finally just a teensy bit of curry powder. it was nice and creamy and i added in microwaved diced yellow-skin potatoes. he said it was "OK". which i think - i THINK - meant he liked it. the test will be if he'll eat it for lunch tomorrow.

                                                                                                                                                                                                                                                                                                    then my sister and i went out for sushi. mmm... had something i'd never had before - hamachi belly - the most buttery thing EVAH.

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                                                                                                                                                                                                                                                                                                      LindaWhit RE: mariacarmen Feb 21, 2013 06:23 AM

                                                                                                                                                                                                                                                                                                      mc, you are so good to your oldster. :-)

                                                                                                                                                                                                                                                                                                      1. re: LindaWhit
                                                                                                                                                                                                                                                                                                        mariacarmen RE: LindaWhit Feb 21, 2013 11:01 AM

                                                                                                                                                                                                                                                                                                        thanks LW, that's sweet of you to say. my sister takes so much more of the laboring oar with the cooking, i just do what i can.

                                                                                                                                                                                                                                                                                                      2. re: mariacarmen
                                                                                                                                                                                                                                                                                                        GretchenS RE: mariacarmen Feb 21, 2013 08:01 AM

                                                                                                                                                                                                                                                                                                        hamachi belly, be still my heart!!!

                                                                                                                                                                                                                                                                                                      3. Bacardi1 RE: roxlet Feb 21, 2013 07:32 AM

                                                                                                                                                                                                                                                                                                        Last night was spinach linguini topped with my "Mediterranean Tuna Sauce" & a nice warm baguette on the side.

                                                                                                                                                                                                                                                                                                        Bacardi1 Mediterranean Tuna Sauce

                                                                                                                                                                                                                                                                                                        Two 4.5-ounce cans StarKist Solid Light Tuna Fillet in Olive Oil, undrained; or any other brand of tuna packed in olive oil, undrained
                                                                                                                                                                                                                                                                                                        Approximately 10-12 caper berries, roughly chopped (or 2 tablespoons regular capers, left whole)
                                                                                                                                                                                                                                                                                                        Approximately 10-12 Kalamata olives, pitted & roughly chopped
                                                                                                                                                                                                                                                                                                        1 medium fresh tomato, chopped; or the rough equivalent of halved cherry or grape tomatoes
                                                                                                                                                                                                                                                                                                        Two large garlic cloves, peeled & chopped
                                                                                                                                                                                                                                                                                                        Approximately ½ cup fresh Italian flat-leaf parsley, chopped
                                                                                                                                                                                                                                                                                                        One or two handfuls of baby arugula
                                                                                                                                                                                                                                                                                                        Juice from ½ a lemon
                                                                                                                                                                                                                                                                                                        Splash of dry white Italian wine (like Pinot Grigio)
                                                                                                                                                                                                                                                                                                        Approximately one teaspoon dried oregano
                                                                                                                                                                                                                                                                                                        Extra-virgin olive oil
                                                                                                                                                                                                                                                                                                        4 tablespoons of butter (or leftover seafood butter**)
                                                                                                                                                                                                                                                                                                        Several dashes of crushed red pepper flakes

                                                                                                                                                                                                                                                                                                        1# of spinach fettuccine or linquini to serve.

                                                                                                                                                                                                                                                                                                        Cook pasta according to package directions & drain.

                                                                                                                                                                                                                                                                                                        Coat the bottom of a large skillet with extra-virgin olive oil & add butter to melt over medium heat. Add chopped garlic & sauté lightly for just a couple of minutes. Do not allow to brown (or – heaven forbid – burn! If garlic burns, start over again).

                                                                                                                                                                                                                                                                                                        Add tuna, capers, olives, tomato, & parsley; gently combine & cook for several more minutes. Add in lemon juice, wine, oregano, pepper flakes, & arugula; continue cooking until arugula cooks down & everything is heated through. Gently fold cooked pasta into sauce & serve.

                                                                                                                                                                                                                                                                                                        ** “Seafood Butter” is the leftover dipping butter I save when my husband & I have steamed clams or lobster, etc., etc. I save & freeze it to use in recipes such as this, as well as for butter-poaching thick fish like cod, etc. While I’d never save dipping butter that was used communally by other people, hubby & I feel that we have the same “cooties”, so this has worked out quite well – lol!!

                                                                                                                                                                                                                                                                                                        5 Replies
                                                                                                                                                                                                                                                                                                        1. re: Bacardi1
                                                                                                                                                                                                                                                                                                          c oliver RE: Bacardi1 Feb 21, 2013 08:05 AM

                                                                                                                                                                                                                                                                                                          This sounds wonderful. And gives me a use for my large jar of caperberries other than garnishing martinis :)

                                                                                                                                                                                                                                                                                                          ETA: Have you posted this recipe other than WFD? Some people, usually I also, don't read it and this sounds so good. I hope you'll consider if you haven't already.

                                                                                                                                                                                                                                                                                                          1. re: Bacardi1
                                                                                                                                                                                                                                                                                                            iowagirl RE: Bacardi1 Feb 21, 2013 09:14 AM

                                                                                                                                                                                                                                                                                                            That sounds so good and is something I can definitely feed to hubby! And I have a ginormous jar of so-so kalamatas from Costco, so this may be the perfect way to use some up!

                                                                                                                                                                                                                                                                                                            1. re: Bacardi1
                                                                                                                                                                                                                                                                                                              suzigirl RE: Bacardi1 Feb 21, 2013 01:33 PM

                                                                                                                                                                                                                                                                                                              I love the sounds of this

                                                                                                                                                                                                                                                                                                              1. re: Bacardi1
                                                                                                                                                                                                                                                                                                                c oliver RE: Bacardi1 Feb 21, 2013 08:31 PM

                                                                                                                                                                                                                                                                                                                I fixed this tonight and it's INSANELY wonderful. Perfect. On my top something list of best dishes ever. We just kept looking at each other and moaning :) If you haven't posted this elsewhere, may I? Good lord, this is good. Thank you SO much.

                                                                                                                                                                                                                                                                                                                1. re: Bacardi1
                                                                                                                                                                                                                                                                                                                  EM23 RE: Bacardi1 Mar 6, 2013 09:43 AM

                                                                                                                                                                                                                                                                                                                  Bacardi! - I just wanted to tell you that, while I have not made your recipe yet, I did e-mail it to my best friend, who did make it this past weekend, and she and her husband thought it was da bomb!

                                                                                                                                                                                                                                                                                                                2. twodales RE: roxlet Feb 21, 2013 07:33 AM

                                                                                                                                                                                                                                                                                                                  Snowy night ahead. I am thinking lasagna...maybe veggie? Possibly a nicely roasted chicken? Made Boeuf Bourguignon two nights ago so don't want anything braised tonight.
                                                                                                                                                                                                                                                                                                                  Okay...lasagna, vegetable laden salad and garlic toast. That's WFD tonight! A pear and almond tart from Trader Joe's to be finished too.

                                                                                                                                                                                                                                                                                                                  1. juliejulez RE: roxlet Feb 21, 2013 08:26 AM

                                                                                                                                                                                                                                                                                                                    Snow day here today, so I'm "working from home"... which usually never involves much working other than checking my email every hour or so. I should make some big involved dish for dinner, but I have both red pepper pesto pasta and goat cheese chicken leftovers so I should just have those. I have the pasta planned for lunch and the chicken for dinner. We'll see if that sticks :)

                                                                                                                                                                                                                                                                                                                    I miss my SO, I don't like snow shoveling :-P

                                                                                                                                                                                                                                                                                                                    1 Reply
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                                                                                                                                                                                                                                                                                                                      juliejulez RE: juliejulez Feb 21, 2013 10:27 AM

                                                                                                                                                                                                                                                                                                                      I decided to make my own pita bread today, so that will be with dinner with my leftover chicken :)

                                                                                                                                                                                                                                                                                                                    2. Musie RE: roxlet Feb 21, 2013 08:35 AM

                                                                                                                                                                                                                                                                                                                      I'm making mini lasagnas today. One batch with minced beef for my husband and one batch with green lentils for me. I'm in a baking mood too, so I might have a go at making some brownies to serve warm with ice cream. I'm also thinking cinnamon buns might be in the cards too!

                                                                                                                                                                                                                                                                                                                      1. iowagirl RE: roxlet Feb 21, 2013 09:24 AM

                                                                                                                                                                                                                                                                                                                        Last night was an odd-sounding but surprisingly tasty (which was a very good thing as both hubby and I are wavering on this three week thing!). Roasted Veggies and Quinoa. Recipe called for butternut squash and brussel sprouts, but hubby looked at me with huge puppy dog eyes and asked that I sub something else for the sprouts. So i used green beans. Roasted them up, tossed them with cooked quinoa and a "sauce" of garic. chives, parsley, cilantro, cider vinegar and tahini whizzed in the processor until smooth. Served on a bed of baby spinach. Squash was nicely caramelized and tender, beans still had some snap and the sauce had a great zing. Another one to add to the rotation!!

                                                                                                                                                                                                                                                                                                                        Tonight is left over black bean and brown rice patties with more guac and a lettuce, cuke, tomato salad on the side. Easy dinner with the snowstorm coming. Wishing for chili. Or lasagna.

                                                                                                                                                                                                                                                                                                                        1. ChefJune RE: roxlet Feb 21, 2013 10:52 AM

                                                                                                                                                                                                                                                                                                                          <Why is it still Winter Edition> ??? Because it's still winter! It won't even be Spring "officially" until March 21st, and in the NorthEast at least (and much of the rest of the country) it may not feel like spring until sometime in April.

                                                                                                                                                                                                                                                                                                                          We're still heavily into soups and stews at our house... :)

                                                                                                                                                                                                                                                                                                                          1. roxlet RE: roxlet Feb 21, 2013 11:34 AM

                                                                                                                                                                                                                                                                                                                            Let's continue here:

                                                                                                                                                                                                                                                                                                                            http://chowhound.chow.com/topics/891349

                                                                                                                                                                                                                                                                                                                            1. r
                                                                                                                                                                                                                                                                                                                              rjbh20 RE: roxlet Feb 21, 2013 01:29 PM

                                                                                                                                                                                                                                                                                                                              Pan roasted cod Grenobloise, broccoli mousse timbale, pommes gaufrettes.

                                                                                                                                                                                                                                                                                                                               
                                                                                                                                                                                                                                                                                                                              5 Replies
                                                                                                                                                                                                                                                                                                                              1. re: rjbh20
                                                                                                                                                                                                                                                                                                                                mariacarmen RE: rjbh20 Feb 21, 2013 02:23 PM

                                                                                                                                                                                                                                                                                                                                hey rjbh20, we moved to the new thread: http://chowhound.chow.com/topics/891349

                                                                                                                                                                                                                                                                                                                                you might want to repost that amazing-sounding dinner there. i'd love to see a recipe for that timbale...

                                                                                                                                                                                                                                                                                                                                1. re: mariacarmen
                                                                                                                                                                                                                                                                                                                                  juliejulez RE: mariacarmen Feb 21, 2013 07:34 PM

                                                                                                                                                                                                                                                                                                                                  I think rjbh20 is roxlet's husband, and he's posting pictures of the food she was talking about. Some explanation would have been nice but I think that's what the deal is :)

                                                                                                                                                                                                                                                                                                                                  1. re: juliejulez
                                                                                                                                                                                                                                                                                                                                    mariacarmen RE: juliejulez Feb 22, 2013 01:19 PM

                                                                                                                                                                                                                                                                                                                                    ah, i see. no problem!
                                                                                                                                                                                                                                                                                                                                    that pic is wonderful.

                                                                                                                                                                                                                                                                                                                                  2. re: mariacarmen
                                                                                                                                                                                                                                                                                                                                    roxlet RE: mariacarmen Feb 22, 2013 06:15 PM

                                                                                                                                                                                                                                                                                                                                    It's a broccoli mousse, mc. He winged it, but the original recipe is from a little French bistro in Greenwich Village that we used to live next to. He didn't do the sauce. No wonder dieting is a challenge in my house :)
                                                                                                                                                                                                                                                                                                                                    Mousse de Broccoli a La Ripaille

                                                                                                                                                                                                                                                                                                                                    Large kettle of salted water
                                                                                                                                                                                                                                                                                                                                    3 bunches of broccoli
                                                                                                                                                                                                                                                                                                                                    2 eggs
                                                                                                                                                                                                                                                                                                                                    ½ cup plus 4 tablespoons heavy cream
                                                                                                                                                                                                                                                                                                                                    salt and pepper to taste
                                                                                                                                                                                                                                                                                                                                    1 tablespoon melted butter
                                                                                                                                                                                                                                                                                                                                    2 tablespoons lemon juice
                                                                                                                                                                                                                                                                                                                                    ¼ lb. cold butter

                                                                                                                                                                                                                                                                                                                                    Bring the salted water to a boil. Cut two bunches of broccoli into chunks, discarding the bottoms, and cook them in the salted water for about eight minutes. Rinse them with cold water and drain, then puree them in a food processor or blender. Add the eggs, ½ cup of cream, salt and pepper and mix well. Spread six individual molds with melted butter and divide the mixture into them. Place the molds in a pan of hot water and cook for one hour in a preheated 375 degree oven. Cut little fleurettes from the third bunch of broccoli. Boil for a few minutes, drain and set aside. Reduce the lemon juice in a small pot over a low flame. Add the four tablespoons of heavy cream and bring to a boil. Gradually add the ¼ of cold butter cut into small pieces. Add salt and pepper.

                                                                                                                                                                                                                                                                                                                                    To serve, invert the molds onto individual plates, drizzle with the sauce and decorate with the broccoli fleurettes.

                                                                                                                                                                                                                                                                                                                                    Serves 6

                                                                                                                                                                                                                                                                                                                                    1. re: roxlet
                                                                                                                                                                                                                                                                                                                                      c oliver RE: roxlet Feb 22, 2013 06:38 PM

                                                                                                                                                                                                                                                                                                                                      I've always wanted to do something like this. Thanks for the instructions.

                                                                                                                                                                                                                                                                                                                                2. mariacarmen RE: roxlet Feb 21, 2013 07:12 PM

                                                                                                                                                                                                                                                                                                                                  oops i did it too - wrong thread.

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