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What's for Dinner #193 - Jack Frost Begone Edition [old]

  • roxlet Feb 21, 2013 11:34 AM

These threads are racing by with over 300 posts in three days!

For those of you who are not in a cold climate, you're very, very lucky! Go on, make us jealous. For the rest of us, no whining. It is what it is, and what it is is very cold! What keeps you warm in this weather?

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  1. I don't know about dinner, but I made a Pulled Pork Chili Quesadilla for lunch today. It was my first try at this concoction and it was a great success.

    1 Reply
    1. re: ChiliDude

      Sounds tasty. Maybe reprise for dinner.

    2. I dunno - I have leftovers in the fridge - but I'm hearing the siren call of my favorite sushi place! ;)

      hmmm... we'll see what the hubs says when the time comes. They are pretty tasty leftovers.

      1. Chicken Marsala here with rice and steamed green beans.

        2 Replies
        1. re: Njchicaa

          I see marsala is the dish making the rounds this week! :)

          1. re: Njchicaa

            Love, love, love Chicken Marsala. It's gotta be back on my to make list soon. Kudos to you.

          2. Tonight will be this Fuchsia Dunlop recipe for pickled green beans with ground pork: http://www.kitchenchick.com/2007/01/p... I'm subbing ground turkey because that's all the store had. I'd like to serve it with cauliflower rice just for a little variety (been ODing on jasmine rice since introducing it into my diet), but unless I make it to the store again before dinner, starch it is.

            We're heading to Costco tonight, so it's entirely possible that these plans will get waylaid by an impulse purchase.

            2 Replies
            1. re: ChristinaMason

              I just tried cauliflower rice for the first time last week and really liked it!! Even cauliflower averse hubby ate it without complaint.

              1. re: iowagirl

                Sweet! I didn't make it to the store, so it was jasmine here tonight. The dish was pretty good, but a little..hmm...same-ish. I like a bit more contrast---I think this would be really good as part of a bigger meal of more varied dishes. I added a tsp. or two of hot bean paste to give it a little more kick.

            2. I had planned to make lentil soup tonight (and it's all that I have the makings for at this point), but I feel like something else. Maybe something creamy and potato-y (but my husband frowns upon this kind of cooking for obvious health-related reasons).

              1 Reply
              1. re: aching

                I've got it - I'm going to make roasted cauliflower soup!

              2. Perhaps no whining, but is wining still allowed? :-)

                Dinner is probably some leftover pale beige gloop from the freezer - pork and apple stew. Potatoes and carrots alongside, I think.

                1 Reply
                1. re: LindaWhit

                  Wining is absolutely allowed. It happens to all of us. Hope your gloop turned out good.

                2. I have some chicken breasts defrosting on the counter along with some mozzarella, so the plan is to make a low calorie version of chicken parm with some pasta and broccoli on the side.

                  1. I'm in Ca so I won't pretend we're freezing. (We did have a frost warning last night)

                    I love cold weather food. Tonite it's chicken cacciatore.

                    1. Sunny, but chilly day here in Texas. Since I'm making a big dinner for a small party on Saturday, I'm going easy on myself for tonight and tomorrow. Tonight, I'm going with a frozen tarte d'Alsace I picked up a Trader Joe's. I'm usually skeptical about things like this, but people rave over this thing. We shall see. Spinach salad and citrus vinaigrette for the veggie portion.

                      12 Replies
                      1. re: alliegator

                        I think you'll like the Tarte d'Alsace.

                        1. re: LindaWhit

                          Hmmm, another endorsement. I am really looking forward to baking it up and tasting for myself :)

                          1. re: LindaWhit

                            Agreed. It smells heavenly while it cooks---like butter!

                            1. re: LindaWhit

                              I rarely use the expression "shut the front door!" because it's really annoying. But that's how good that tart was. In fact, it is the tastiest thing ever to come from my freezer, excluding ice cream. Must get more!!

                              1. re: alliegator

                                :-) That's how I thought you might react, allie.

                                1. re: LindaWhit

                                  I don't know how many times I've looked at it thought "meh", but for some reason it was whispering "please just try me"...
                                  Awesomeness :D

                                2. re: alliegator

                                  It seems ironic to stock my freezer with tarte d'alsace when I have a restaurant that specializes in Flammkuchen down the street from me, but if it's a unanimous WFD hit, I'm going to have to try some.

                                  1. re: JungMann

                                    My man makes a lovely tarte flambé, but now I'm tempted to try the TJ rendition. Might make for a great niblet for the red carpet party :-)

                                    1. re: linguafood

                                      It is surprisingly good!

                                      1. re: linguafood

                                        IMHO, it's 'ok", and pretty tasty", (sorries to all WFD's that love it - I mean, for frozen TJ's - it's way up there, but still!)

                                        But I can't believe it beats the heck out of any fresh handmade version....

                                        1. re: gingershelley

                                          Totally agree.

                                      2. re: JungMann

                                        JM - try it just because (and it's only about $4.35 here in PNW), but please don't abandon your 'local hero' for a mass-produced product... all of culinary roots, intent, and the continuum needs you to go buy Flammkuchen from that guy....

                                3. My fishmonger had some great looking gray sole today. Deb says she'll make a sole florentine with a little rice on the side. Maybe a green salad to go with it. Wine TBD.

                                  A side note: I gassed up the car today and paid over $4/gallon. Deb and I rely on mass transit so we're insulated a bit from this but I suspect a lot of other folk are not and they're really taking it on the chin.

                                  9 Replies
                                  1. re: steve h.

                                    Mmmm, sounds like a wonderful dinner!

                                    1. re: alliegator

                                      Thanks. I'm really looking forward to it. Cold weather demands good food.

                                    2. re: steve h.

                                      It's only about 3.50 here, but as I commute about 75 miles round trip, it still hits me pretty hard, especially when it was 2.60 only a few weeks ago. More pasta, less steak for us I guess.

                                      Oh, and your dinner sounds delicious :)

                                      1. re: steve h.

                                        Gas has been $4.31 a gallon here for about 2 weeks. Try driving a 1960 Buick.....you don't even want to imagine how few miles to a gallon it gets.... I'm soooooooo glad I work at home! I also walk/ bike to 2 grocery stores and Trader Joes (all are within a mile.)

                                        Gas prices are another reason I look forward to summer gardening, our grocery bill drops to next to nothing and the meals get even better!

                                        1. re: weezieduzzit

                                          I like your style, weezie.

                                          I see you in a 1960 Buick Wildcat convertible. I'm guessing 9-12 mpg but ignore that. It's all about driving with the top down.

                                          Summer gardening is the best.

                                          1. re: steve h.

                                            It's a LeSabre, I'm a big fin kinda gal :) They didn't make Wildcats until 1963 (it was a 1962 Invicta subseries.)

                                            It got 8mpg off the showroom floor.

                                            Can't wait for the fresh tomatoes.....

                                            1. re: weezieduzzit

                                              Thanks for the correction.
                                              Gotta love the fins!

                                              1. re: weezieduzzit

                                                Weezie,

                                                Whenever you mention your car, it makes me miss my '63 Mercury Meteor again - ahh, miss the ol' gal and her fabulous fins!

                                                1. re: gingershelley

                                                  Those are too cute!

                                                  Glad to see you feeling better and making your way back into the kitchen. The worst thing about that cold/ flu going around is it screwing with your tastebuds and appetite!

                                        2. I've finally recovered from my head cold, and can form discernible words... even sentences!!

                                          Earlier this afternoon, a transformer blew out, so we were sans electricity for a good couple hours. Thankfully, when we returned from the store, everything was up and running again. The house is warming up, whew!

                                          So WFD tonight? The trusty ol' stand-in at casa lingua: chicken piccata. My man's teaching late again, so dinner won't be till 9 PM or so. Sweet peas with diced onion, mint & aleppo pepper, and roasted cauli on the side.

                                          I half debated making crispy chicken "fingers", but didn't want to deal with egg wash & panko. Too much of a PITA that late in the game. Some other day.

                                          9 Replies
                                          1. re: linguafood

                                            I'll be there at 9:05. Chicken piccata is one of my favorites :)

                                            1. re: juliejulez

                                              Yeah, that combo of crispy-ish, juicy chicken breasts and wine, lemon, capers & buttah never fails to disappoint. Just always gotta make sure the lemon quota is right :-)

                                              We have enough for three, btw!!

                                              1. re: linguafood

                                                Yum to the chicken and wootyhoohoo to your voice back

                                            2. re: linguafood

                                              Chicken Piccata is always a winner. (And one of those deceptive looks-and-tastes-harder-than-it-was.)

                                              1. re: linguafood

                                                Glad your feeling better and talking again - and I will have your dinner please:)

                                                1. re: linguafood

                                                  Glad you're feeling better. And chicken piccata is my absolute favorite at home dish. Guaranteed to make you feel even more better than better!

                                                  1. re: linguafood

                                                    Add me to the growing list of chicken piccata lovers lingua. Your cauliflower side sounds outstanding as well!! YUM!

                                                    1. re: Breadcrumbs

                                                      Aw, shucks.... *that* old thing? :-)

                                                      Though I did roast it at a lower temp than usual (375 instead of 425) and left it in longer. It got all nice n creamy inside, and crispy-crunchy brown on the outside. I could eat roasted cauli ever other day, man.

                                                      1. re: linguafood

                                                        Oh my goodness you so have me craving this lingua!! I agree btw, I never ever tire of roasted cauliflower.

                                                  2. I had half a turkey breast in the freezer and a chunk of Italian bread that needed using, so I brined the turkey breast overnight and have made a small version of Thanksgiving dinner with stuffing. I just want the leftover turkey sandwiches. ;))

                                                    1. its either ham steak or porterhouses tonight. Depends on bf feeling like grilling or not. Otherwise steaks tomorrow. Sides just be boiled potatoes and spinach for the steaks. That is the only way bf will eat steak. Ham will get garlic and oil angel hair pasta and Brussels. Hopefully the broccoli will hurry up in my garden. Its been to hot this year for these buggers.

                                                      10 Replies
                                                      1. re: suzigirl

                                                        I kinda "get" your boyfriend. There are things (like steak) that, in my warped head, only go with certain, set sides -- sautéed shrooms, Caesar salad or romaine with blue cheese dressing, sometimes spinach, and baked potato. Rice or pasta? No way. Peas? You're kidding. And so on. Weird, I know.

                                                        Still can't really wrap my head around the popular (in restaurants, at least) fish & shroom combo.

                                                        Ah, being old and set in your ways. Lovely '-D

                                                        1. re: linguafood

                                                          Mousse-stuffed fillets of sole gratineed with mushrooms is a classic. Julia Child has a great recipe.

                                                          Now that you've jogged my memory, I may have to resurrect this dish in the next few weeks.

                                                          1. re: steve h.

                                                            Funny, I first read "mouse-stuffed" filet of sole. Just illustrates how furrn the idea is to me :-)

                                                            That said, I've seen (and eaten) salmon with black trumpets... but it's not something I'd think of making at home.

                                                            1. re: linguafood

                                                              I'd go with a salmon or scallop mousse but with enough cognac, the mouse might work.

                                                              I'm a bit dyslexic so reading signs, etc. can sometimes be hysterical.

                                                          2. re: linguafood

                                                            I created disaster about the third time we had steak. He was out grilling and had put the taters on to boil and I thought it would be nice to mash the taters to switch it up a bit. He came in from the grill and his poor jaw dropped. He didn't eat them, but was nice enough to put them on the plate. Poor thing. First thing out of his mouth was"what did you do?" I also learned that salmon gets covered in cheddar cheese and served with broccoli and rice. No exceptions. Its funny how we all have those. For me it is scrambled eggs with hashbrowns and fried eggs with grits. No exceptions unless someone is making me breakfast. In that case I eat what I am given and eat it happily.

                                                            1. re: suzigirl

                                                              I can't wrap my little head around salmon with cheddar cheese. Maybe I would eat it more if I made it that way.....but I only eat fish & cheese with tuna melts. :)

                                                              1. re: Dirtywextraolives

                                                                I don't eat it when I make it. I put on his portion. But when he makes it, it is covered in cheese. Mine and his. But I have a man cooking for me, eat it and smile. It isn't that bad actually. (I know, I know...floggings are in order). I make it with lemon, garlic, butter and Badia complete seasoning and cheese for the bf.

                                                                1. re: Dirtywextraolives

                                                                  +1 on DTW.....

                                                                  But there is no accounting for specific pairings for sure!

                                                                  When I was with the Frenchman for several years, certainly certain protein/starch combo's HAD to go together -

                                                                  lamb chops with potato gratin daphinoise

                                                                  Steak with potatoes parmentier

                                                                  Sauteed white fish ONLY goes with steamed new potatoes

                                                                  steamed artichokes with my homemade herb mayo

                                                                  NO SUBSTITUTIONS! Smile.....

                                                                  1. re: gingershelley

                                                                    Love it. Men.

                                                                2. re: suzigirl

                                                                  when I was about 12 and my sister was about 22; i heard her ask our mom to write down what she served with what and my thought was "where's she been? did we grow up in the same household?(we did; she just wasn't paying attention!) i.e.: roast chicken with mashed potatoes and green peas; pot roast with roasted potatoes, onions and carrots (all in same pot); ham with sweet potatoes and green beans; pork with apple sauce and mashed potatoes which included black pepper (but no other time) and sauerkraut; liver with bacon and onions; fried tomatoes with bacon and some kind of cream gravy...

                                                            2. Dicing up the last of the thin pork chops, tossing with an al pastor seasoning mix to marinate. Frying them up with some sliced onions for tacos al pastor. Sliced avocado, shredded queso & hot sauce for the tacos. Mojito for Mom. Starting our long four day weekend, will be nice to make four home cooked dinners in a row :)

                                                              7 Replies
                                                              1. re: Dirtywextraolives

                                                                I absolutely love al pastor. I only discovered it a few years ago and wondered where it had been all my life. And lucky me, a taco stand opened right down the street from me that has dollar tacos.

                                                                1. re: suzigirl

                                                                  That can either be really good or really bad. :)

                                                                  1. re: Dirtywextraolives

                                                                    Its really bad because they are really good. Its about a quarter mile walk or a one minute drive. And they are GOOD AND CHEAP.

                                                                    1. re: suzigirl

                                                                      I have at least 3 good taco 'trucks' that close to me, and one awesome one with dollar taco's.... your right - it can be very good and CHEAP, and very, very bad.

                                                                      Don't even get me started on lengua tacos, or torta's

                                                                      1. re: gingershelley

                                                                        same here - we have tacos about once a week, sometimes more (tho usually the second time they're our homemade ones from leftovers of some other dinner.) tacos are just the perfect food!

                                                                        1. re: mariacarmen

                                                                          And it's something I've only had once at home, as it's just not something I think about making. I think it's a coastal thing.

                                                                        2. re: gingershelley

                                                                          Lengua tacos. Yummy. You have to get to my place early as these go fast

                                                                2. Yucky cold today. Comforting myself with quinoa mix, and shredded chicken chili. I'm doing a great job of 'feeding a cold'

                                                                  1. Leftover black bean and brown rice patties. Salsa and guac on top, butter lettuce, cuke and tomato salad with lime juice and olive oil. Expecting 5-7 inches of snow tonight and it's coming down pretty good now so tomorrow will be a snow day, I hope! Will make quinoa cardamom porridge tonight for a warm bowl of yum for breakfast.

                                                                    1. Not cold here today, gonna cool off some tonight, but making some Goulash:

                                                                      http://www.deepsouthdish.com/2010/01/...

                                                                      1. I'm cooking up a recipe for Italian gravy I saw on The Gothamist website. With Italian style turkey sausage & bone in pork chops how can I go wrong?

                                                                        1. Last night's (late) dinner was light... a bowl of lovely homemade cream of mushroom soup from the end of my illness. Man - I cook great with a fever! That was SO good. And I only used button mushrooms (albeit alot of 'em), plus sherry, 1/2 n 1/2, shallots, etc. A small arugula and apple salad and some baguette did the trick while watching the women rule supreme as we pitch toward the final finale for 'Top Chef'.

                                                                          Tonight, same no-appetite problem. Hmmm - I need to go for a long walk tomorrow as I suspect no exercising yesterday or today is part of my problem.

                                                                          I think tho, I am having a hot sandwich; re-purposing some of the Mediterranean pork&greens into a shredded damp and lumpy sandwich filling for a kind of torta; on a griddled bun with some swiss cheese, mayo and dijjon, a thin slice of red onion.

                                                                          There will be a pickle wedge and perhaps some Tim's Cascade chips on the side. And a cheap beer. Too bad it's not a Red Stripe....

                                                                          1. In solidarity with you northerners I made a hearty tortilla soup. it ended up cooking for a couple of hours and the chicken had broken down more and thickened the soup as did the tortillas. Hard to beat a homey Mexican dish to warm the bones.

                                                                            1. We originally were going to a movie & out to dinner tonight, but poor hubby had to work late.

                                                                              Thus we simply enjoyed some store-bought "Spinach, Potato, & Cheddar Cheese" pierogies (boiled, then sauteed in butter) with sour cream on the side.

                                                                              1. rotisserie chicken and rosemary salt potatoes (which roasted in the drippings of the chicken - yummmm) from the Roli Roti truck at our farmers' market. BF made a salad to go with.

                                                                                zumba tonight - wish me luck again!

                                                                                6 Replies
                                                                                1. re: mariacarmen

                                                                                  Sounds very tasty! And good luck with zumba! I've never tried, but everyone seems to love it.

                                                                                  1. re: mariacarmen

                                                                                    Dinner is making me jealous. Good luck tonight

                                                                                    1. re: mariacarmen

                                                                                      Luck!

                                                                                      1. re: gingershelley

                                                                                        thanks all! it went well, i think i'm on my way to becoming addicted to it....

                                                                                        1. re: mariacarmen

                                                                                          I here the Zumba addiction can get you out of your mumu and back into cruising with your jeans:). I have been thinking of trying it too -

                                                                                          What's not to love? dance music with a good beat and a good workout?

                                                                                          1. re: gingershelley

                                                                                            one sincerely hopes.

                                                                                    2. Sausage & bean casserole is a regular dinner at Casa Harters. I usually do a Nigel Slater recipe - tomato based with lots of mustard strirred through. But I'm trying a more Italianesque version tonight -using supermarket "Sicilian" sausages (i.e. flavoured with fennel & garlic)

                                                                                      The sausages are browned and then in goes a big splash of vermouth to deglaze. Two tins of butter beans go in, red pepper, bay leaves and a tin of tomatoes. Takes about 20 minutes simmering.

                                                                                      8 Replies
                                                                                      1. re: Harters

                                                                                        That sounds scrumptious Harters. Let us know how it compares to your NS version.

                                                                                        1. re: Breadcrumbs

                                                                                          Wasnt a patch on the Slater version. Definitely NOT a keeper. But I've frozen away a portion labelled "butter beans in tomato sauce". They'll be fine as an accompaniment to, say, a pork chop.

                                                                                          1. re: Harters

                                                                                            Well now you've got me wanting to try NS's version Harters.
                                                                                            I did a quick search in EYB and found "Sausage and Bean Hotpot" in The 30 Minute Cook. Is that the recipe you use?

                                                                                            1. re: Breadcrumbs

                                                                                              That's the one, Breadcrumbs.

                                                                                              As with much of Slaters' cooking, it's a very forgiving recipe and substitutes are easy.

                                                                                              1. re: Harters

                                                                                                Excellent, thanks Harters. I'll put this on the menu for the week ahead as I have some lovely sausages in the freezer that will be perfect with this.

                                                                                                1. re: Breadcrumbs

                                                                                                  By the way, what's EYB?

                                                                                                  Don't forget to let us know how you get on with the recipe.

                                                                                                  1. re: Harters

                                                                                                    Sorry Harters - EYB = Eat Your Books.

                                                                                                    EYB is essentially a search engine for your cookbooks. You build your personal online bookshelf by adding the cookbooks in your collection and then you can search your own cookbooks for recipes. It's an incredible tool and has changed the way I cook and allowed me to make much better use of my cookbook collection. You can search by ingredients you have on hand or ethnicity etc. Here's a link to their site jic you're interested in checking it out:

                                                                                                    http://www.eatyourbooks.com/myhome

                                                                                                    I'll most definitely report back on the hotpot.

                                                                                                    1. re: Breadcrumbs

                                                                                                      Ooooh, that sounds interesting. I'll have look-see. Thanks

                                                                                      2. Last night I made a simple chicken casserole for dinner. Started with some butter in a casserole, sauteed some onion, threw in flour for a roux and used whole milk, chick broth and a generous splash of sherry - s&p and garlic powder to finish the sauce and of course chicken- chopped leftover roasted breast meat - and petit peas. The peanut gallery was chanting make it saucy so I made it much saucier or soupier than usual. I covered it with mustard panko bread crumbs (a true find at Whole Foods)and after 20 minutes at 350 stuck it under the broiler. One of our better dinners lately!
                                                                                        Tonight is a pot luck soup and book event. I'm bringing a bottle of wine.

                                                                                        1. Tonight is donner out at out neighborhood sports bar. It's been our go to place for several years. Mr. gator's birthday is today, and Sunday is the day he's leaving for the new job, so this was his choice. I love the patty melt, and he is a grilled chicken club kinda guy.
                                                                                          Today I'm going to get a start on stuff for our little dinner party tomorrow night. All Thai food. I'm going to get started on the beef jerky, and get all my ducks in a row grocery-wise to make sure it goes smoothly.

                                                                                          3 Replies
                                                                                          1. re: alliegator

                                                                                            Happy birthday to Mr. gator! And safe drive to him to the new job!

                                                                                            1. re: LindaWhit

                                                                                              Thank you, I'll pass it on. He's going to play it the safe way and do 2 days.
                                                                                              I'll just be waiting for a picture of a sonoran hot dog. I've got two more weeks, so I know he'll try to make me jealous :)

                                                                                              1. re: alliegator

                                                                                                happy bday indeed! and did i miss where he's going to work, allie? Mexico??

                                                                                          2. I *think* I'm going to attempt making fish tonight, most likely the mahi mahi with the herb and walnut paste I mentioned in my fish thread. SO comes home today (leaves again on Sunday :(), and sometimes he's not in the mood for certain foods after his week of travel, so it really depends on what he decides he wants. He likes fish though and we almost never have it at home, so I think that'll work out pretty well. I'll serve w/ roasted potatoes and asparagus (which is on sale again, woohoo!)

                                                                                            2 Replies
                                                                                            1. re: juliejulez

                                                                                              That sounds like a fantastic meal! Hearty, but healthy. Please let us know how the fish turn out, I'd love to try it that way.

                                                                                              1. re: alliegator

                                                                                                It turned out pretty good! It wasn't overly nutty or anything like that, but that could have to do with the nuts I used... they were obliterated pretty well in the food processor, they were the extras I had used for a pesto earlier in the week. Probably would have been better if they were just chopped up. I also forgot to buy parsley so I think that would have helped the flavor too.

                                                                                            2. I think tonight's gonna be an old-school taco salad, sans chips. I'll brown some ground beef and season with a homemade mix, then serve with seared poblanos and onions over lettuce and chopped radish, with sour cream and salsa to top. I might fry a few corn tortilla strips for the man's.

                                                                                              5 Replies
                                                                                              1. re: ChristinaMason

                                                                                                That sounds GOOD! I loved my mama's so-very-80's taco salad. Now there is another dinner of inspiration (step AWAY from the taco shells and eat more of the salad guts!). Very good call.

                                                                                                1. re: gingershelley

                                                                                                  Well, thanks, but that idea got canned. ;)

                                                                                                  Instead we had juicy chuck burgers seared in the cast iron and topped w/ melted blue cheese, along with a simple salad of romaine, grape tomatoes, ripe avocado, and homemade Dorothy Lynch dressing. I topped my burger with Frank's wing sauce, which I was horrified to learn later is about 20% of the daily allowance for sodium in ONE teaspoon. As if I'd *ever* use just one.

                                                                                                  1. re: ChristinaMason

                                                                                                    Well, I had that same sauce slathered all over my roast 1/2 chickens last night, plus more for dunking.... bring on the salt!

                                                                                                    1. re: ChristinaMason

                                                                                                      How is it my bf uses Frank's by the bucketful and salt on food he hasn't even tasted and i have the HBP? Not fair.

                                                                                                      1. re: suzigirl

                                                                                                        Not. Not at all... and your a 'yout" even!

                                                                                                2. Still no appetite so it looks like I'm going to have to toss the chicken and shrimp gumbo. If you know me, you know I hate wasting food so letting a whole pot of gumbo turn is about as guilt-inducing as it gets. I suppose this means I will have to dine frugally tonight in recompense, so beans on toast it is. If I've got peas in the freezer, I might even treat myself to some mushy peas with dill and sour cream. Penance can sometimes be tasty.

                                                                                                  6 Replies
                                                                                                  1. re: JungMann

                                                                                                    it's too far gone to freeze?

                                                                                                    1. re: mariacarmen

                                                                                                      That's what I was going to ask, mc.

                                                                                                      1. re: mariacarmen

                                                                                                        I'll give it the sniff test, but I'd have thought 5-day old shrimp is beyond freezing... I wouldn't know definitively, though, since I usually finish my leftovers quickly!

                                                                                                        1. re: JungMann

                                                                                                          Ahh - yes. Five days? Time to toss.

                                                                                                          1. re: JungMann

                                                                                                            oh yes. didn't think of the shrimp. out with it.

                                                                                                        2. re: JungMann

                                                                                                          "RIP, JM Gumbo... we hardly knew yea....

                                                                                                          But, we hope your sacrifice is the foundation of his health returning."

                                                                                                          My eulogy; to me needed, for throwing out a pot of gumbo, however needed since there are 5-day old shrimpies...

                                                                                                        3. I'm making a giant pot of ham & bean soup and beef stroganoff.

                                                                                                          I'm not going to say how I am making the stroganoff as there is way too much bickering over what makes it right! There is beef. There are mushrooms. There will be sour cream. That's all I'm saying. ;-)

                                                                                                          1. Leftover lasagna and a small green salad will be on the menu tonight. House red to wash it down. Chinatown will be on the plasma.

                                                                                                            1. Home. Check.
                                                                                                              Comfy clothes. Check check.
                                                                                                              Wine? Oh yeah. Check Check Check!

                                                                                                              It's burger night. Simple cheeseburger with potato chips on a toasted English muffin. I'm not doing a salad - I did that at lunch today. That's enough greens for the day, thankyouverymuch.

                                                                                                              3 Replies
                                                                                                              1. re: LindaWhit

                                                                                                                Yeah LW burger nights! Your cheeseburger nights inspired my big wet toasted cuban(ish) sandwich the other night - WITH potato chips!

                                                                                                                WHO needs a salad twice in one day - chips are a food category unto themselves; it IS a potato which is a vegetable:)

                                                                                                                1. re: gingershelley

                                                                                                                  Exactly, gingershel! Potatoes are veg. I'm vegged out.

                                                                                                                2. re: LindaWhit

                                                                                                                  mmmm boighuh.... good friday night- check!

                                                                                                                3. i am baking salmon with lemon, garlic, butter and Badia complete seasoning. And as always it will be accompanied by broccoli and jasmine rice. I was having steaks but the fish was 4.99$ and it looked so good and it is the only fish I can get the man to eat. I love it.his will get a thick layer of, shudder, cheddar cheese

                                                                                                                  1. I am kind of sucking on my return to WFD; I confess....

                                                                                                                    There was supposed to be Hallal cart chicken last night for 'girls spa night' - but 3 out of 5 of my chica's are sick with what I had, so we rescheduled. I blame myself for breathing as they brought me things like bowls of pho and the most-needed saltine crackers and Hall's cherry coughdrops. I in return gave them the flu. Sigh.

                                                                                                                    Well, that will get rescheduled for soon, after a reconoiter at the end of the weekend to see how everyone is doing. Meanwhile, now I know where my chicken stock is going - into the pay-it-forward gingered chicken soup I will make tomorrow morning and deliver around to them!

                                                                                                                    Tonight was going to be squash risotto for DOTM, but I am just not feeling it.... that is how food goes.

                                                                                                                    One of my healthy GF's (who would have been here last night) is coming over to watch Argo on the tube, and have the promised pedi-wax dip.

                                                                                                                    I am making a craving dinner for her......This is one of my wierd 'invented dishes'. Buffalo chicken - but a couple of 1/2 chicken's roasted and flavored like chicken wings. Salt rub with thyme and garlic happening now, then will be roasted with a little lime and pepper and smoked paprika. When it starts to get toasty, a slather of buffalo sauce goes on the outside.

                                                                                                                    When done, served with more dipping sauce on the side, home-made blue cheese dressing, lot's of iced celery sticks, and tonight, TJ's sweet potato fries. YUM!

                                                                                                                    Chocolate cupcakes with chili-chocolate frosting courtesy of her for dessert. Probably too much wine with the movie.

                                                                                                                    Here is to comfort hot food, spa foot treatments, and RETOX!:)

                                                                                                                    9 Replies
                                                                                                                    1. re: gingershelley

                                                                                                                      Enjoy your retox, and feel better! (Those cupcakes sound great!)

                                                                                                                      1. re: gingershelley

                                                                                                                        The chicken and the cupcakes sound great!

                                                                                                                        1. re: gingershelley

                                                                                                                          RETOXIFICATION - CHECK!

                                                                                                                          enjoy your evening, sounds great!

                                                                                                                          1. re: gingershelley

                                                                                                                            Whoot whoot for retox!!! I'm totally back on that wagon again, too :-D

                                                                                                                            1. re: linguafood

                                                                                                                              :)

                                                                                                                              1. re: linguafood

                                                                                                                                I'll scoot over and make room for you because i never got off that wagon.

                                                                                                                                1. re: suzigirl

                                                                                                                                  Desperate times and all. When the only buzz you get on is from Nyquil, you know it's a sad, sad week '-)

                                                                                                                                  1. re: linguafood

                                                                                                                                    Sad indeed. Lol

                                                                                                                                    1. re: linguafood

                                                                                                                                      Been there, sister, been there... but your weekend is looking up!

                                                                                                                              2. Strip steak on the grill tonite. Some kind of rice side...braised carrots with parmasean.

                                                                                                                                1 Reply
                                                                                                                                1. re: ItalianNana

                                                                                                                                  Steak was on the menu for tonight but it took a backseat to salmon. I got it on the cheap and steak will keep better than fish. Hope your steaks are amazing.

                                                                                                                                2. I had the best day yesterday ever!!!!! My 16 year old grandson arrived here for an overnight visit before his wrestling tournament early this morning (They live 4 hours away). He helped me make Clam Chowder which turned out fantastic! He is the one who helped dig the clams (along with my son). The soup turned out fantastic and I spent the WHOLE day chatting with my grandson. Can life get any better? I am definitely the luckiest Oma ever! (he's the tall one in my avatar)

                                                                                                                                  5 Replies
                                                                                                                                  1. re: boyzoma

                                                                                                                                    That sounds like a special day and some great food. Smidge jealous. Yum.

                                                                                                                                    1. re: boyzoma

                                                                                                                                      That sounds like a lovely way to spend time your your grandson. A big bonus the meal was fantastic too.

                                                                                                                                      1. re: Frizzle

                                                                                                                                        Thanks, Fizzle. Since I didn't know he was coming until the night before (always be prepared), it worked out great. He's great at chopping clams!!!!

                                                                                                                                      2. re: boyzoma

                                                                                                                                        How nice! I love stories like these.....

                                                                                                                                        1. re: boyzoma

                                                                                                                                          awww, nice!

                                                                                                                                        2. Chicarones and platanos. Yes.

                                                                                                                                          3 Replies
                                                                                                                                          1. re: gini

                                                                                                                                            si por favor!
                                                                                                                                            chicharrones de pollo, or yummy puercoliciousness?

                                                                                                                                            1. re: mariacarmen

                                                                                                                                              Puerco, claro que si!

                                                                                                                                              1. re: gini

                                                                                                                                                mmmmm que bien!

                                                                                                                                          2. Tonight was beef tacos. Out of the freezer came some flap meat--nicely aged, lol, since it had been in there a good 6 months. My husband braved the cold and threw it on the grill. With that were black beans spicy with chipotle chile flakes. sliced avocado, chopped scallion, pickled jalapenos and some cheese for the toppings. It was really delicious.

                                                                                                                                            2 Replies
                                                                                                                                            1. re: roxlet

                                                                                                                                              Love it when that happens. And your DH is really brave! My DH would brave the cold, but it's POURING rain and that's a totally different story! But your tacos sound wonderful. Sparks the taste buds!

                                                                                                                                              1. re: roxlet

                                                                                                                                                mmm... i have not had a taco fish this week. must. remedy.

                                                                                                                                              2. It's supposed to be a barley risotto tonight from Jerusalem. We've made it before and it's fabulous. I'm feeling exhausted though so anything could happen. We could even end up eating the average cheeseburgers from the shop on the corner of our road.

                                                                                                                                                11 Replies
                                                                                                                                                1. re: Frizzle

                                                                                                                                                  The bloke changed our plans to homemade pizza. He is doing the honours and so he should. His father builds wood fired pizza ovens as a retirement hobby so pizzas are a passion for the family. On the menu is a potato and rosemary pizza and also a spicy salami pizza. The kitchen oven here isn't the best but does a passable job of getting the bases crispy.

                                                                                                                                                  Pre-dinner was the bones leftover from the Peking duck pancake lunch yesterday (the guest took the leftover duck and was thrilled). I dusted the bones which had a generous amount of meat on them with corn flour, cayenne and salt. They got deep fried in peanut oil. We devoured these at the bench, craving a beer to accompany them. There's something intensely satisfying about chewing the remnants of meat off a bone. Especially when it's coated in spice and salt and deep fried.

                                                                                                                                                  1. re: Frizzle

                                                                                                                                                    *Nice* switchup on the dinner plans, Frizzle! Both pizzas and the fried duck sounds wonderful (but oh my, you gave *away* the duck meat? LOL)

                                                                                                                                                    1. re: LindaWhit

                                                                                                                                                      It was the guest's birthday LW. As I suspected the poor fellow was expected to cook for his family that night. A generous Peking duck doggie bag was the least I could do. I wouldn't be surprised if he tells me on Monday that he had to bake a cake for himself too.

                                                                                                                                                      1. re: Frizzle

                                                                                                                                                        Awww, geez - he doesn't even get one day off a year? I hope he did something up nice for himself with the duck!

                                                                                                                                                    2. re: Frizzle

                                                                                                                                                      Those pizzas sound great! Do you use a pizza stone? I can never get my crusts crispy and I'm thinking I need a stone.

                                                                                                                                                      1. re: juliejulez

                                                                                                                                                        We've never used a stone. The bloke just heats the oven very hot and puts them on the bottom shelf. In really crappy ovens he gets them partially cooked and then removes them from the pan and puts them directly on the bottom shelf. Sometimes he'll resort to putting foil over the top at that stage so the toppings don't overcook.

                                                                                                                                                        It's all rather messy and a lot of cursing the substandard oven normally goes on, so perhaps a stone would be a smarter approach.

                                                                                                                                                        1. re: Frizzle

                                                                                                                                                          Ha, yeah, I haven't had much luck without a stone. I used to have one but don't now, and I haven't been able to get homemade pizza right so far. The idea of taking them off the pan halfway through might not be a bad idea, or maybe adding the toppings halfway through.

                                                                                                                                                          1. re: juliejulez

                                                                                                                                                            My man bought a rectangular stone at fibrament.com, and it's awesome. The crust gets perfectly crisp on the bottom.

                                                                                                                                                          2. re: Frizzle

                                                                                                                                                            But the cursing and the ritual are part of the fun!

                                                                                                                                                        2. re: Frizzle

                                                                                                                                                          what is that about the bones??/ i've not heard of this, is this a common practice? do you just suck the bones or eat them as well? it sounds amazing....

                                                                                                                                                          1. re: mariacarmen

                                                                                                                                                            I think it's a fairly common third dish for a Peking duck meal where you select a number of different ways you want your duck prepared. You know, you start with the pancakes, move on to the lettuce cups and then we always order the bones like this as our final way to use up the duck. It's not on all menus I've noticed. I think soup is more common.

                                                                                                                                                            We just gnaw the meat and spicy coating off the bones. The bones are too hard to eat. It is delicious. We ate them standing at the bench, burning our fingers and saying 'Ow. Yum. Ow.'. I bet you and your sister would love them.

                                                                                                                                                      2. Scored some guanciale locally, so that only means one thing : spaghetti carbonara!

                                                                                                                                                        Italian spaghetti, grated fresh Parm-reg, cubed guanciale, extra large eggs. Homemade garlic bread in the oven. Romaine salad with some mini heirloom tomatoes for a salad. Strawberry shortcakes for dessert. Opening up the Gavi di Gavi for this one...... My fave Italian white....happy Friday!

                                                                                                                                                        12 Replies
                                                                                                                                                        1. re: Dirtywextraolives

                                                                                                                                                          Oh, yum! One of my favorites.

                                                                                                                                                          1. re: roxlet

                                                                                                                                                            Me too, Rox, just try not to make it too often! At least it's only your husband who sabotages your diet, I tend to do it to myself..... ;-))

                                                                                                                                                            1. re: Dirtywextraolives

                                                                                                                                                              Yes, I'm definitely trying not to be the saboteur!

                                                                                                                                                          2. re: Dirtywextraolives

                                                                                                                                                            That is one killer meal. Carbonara is pretty special. Sounds like you nailed it.

                                                                                                                                                            Well done.

                                                                                                                                                            1. re: steve h.

                                                                                                                                                              High praise, indeed.

                                                                                                                                                              Hope I nailed it, the guanciale had a spiced seasoning to it on the fat side, which I hope won't interfere with the carbonara goodness I am craving..... We'll see. Still waiting for the man to brave the Westside traffic to get home before I start the sauce....

                                                                                                                                                            2. re: Dirtywextraolives

                                                                                                                                                              Wow. I would kill to score that near me. That sounds great

                                                                                                                                                              1. re: Dirtywextraolives

                                                                                                                                                                i lived very near Gavi for 5 months in 2005 - gorgeous area. and i didn't have that wine until i got back home, if you can believe it! and i remember the old lady we were staying with teaching me how to make carbonara - ah memories....

                                                                                                                                                                hope it was wonderful!

                                                                                                                                                                1. re: mariacarmen

                                                                                                                                                                  It is my all time favorite wine EVAH! It is so yummy, but hard to find.... Of course the supermarkets don't carry it, you have to go to a good wine shop or Italian market. Luckily, I saw it at the market where I got the guanciale. It was definitely yummy, can't wait to finish the bottle.... Is it 5 o'clock somewhere yet?!?

                                                                                                                                                                  1. re: Dirtywextraolives

                                                                                                                                                                    always!

                                                                                                                                                                    1. re: mariacarmen

                                                                                                                                                                      Hubby gave me the green light to get a case, WOO HOO,!!

                                                                                                                                                                2. re: Dirtywextraolives

                                                                                                                                                                  Sounds great. In fact, I'm making Spaghetti Carbonara tonight! Unfortunately I don't have the guanciale or the Gavi di Gavi. I'll have to sub bacon and some other wine that DH will pick up when he shops later.

                                                                                                                                                                  1. re: boyzoma

                                                                                                                                                                    Oh, I'm sure yours will be delicious, too, boyzoma! It was the first time I had made it with guanciale, I normally use bacon or pancetta too. And the Gavi, well, again, hard for me to find, so I get so excited when I see it! I'm usually perfectly happy with a domestic sauvblanc blanc or Pinot Grigio ;)

                                                                                                                                                                3. Cold, raw, wintery day & evening here today.

                                                                                                                                                                  Had thawed out some bone-in skin-on turkey thighs & utilized some white button mushrooms, yellow & orange bell peppers, chopped onion, garlic, crushed Italian tomatoes, & dry red wine to put together a nice "Chicken Cacciatore" for dinner. Served with gemelli pasta (to help soak up all that delicious sauce), green salad, & slices of warm buttered baguette on the side.

                                                                                                                                                                  3 Replies
                                                                                                                                                                  1. re: Bacardi1

                                                                                                                                                                    Bacardi, that cacciatore sounds *very* good!

                                                                                                                                                                    1. re: LindaWhit

                                                                                                                                                                      Thanks!

                                                                                                                                                                      Although for some bizarre reason I posted "turkey thighs" instead of "chicken thighs". It was chicken thighs that I used.

                                                                                                                                                                      1. re: Bacardi1

                                                                                                                                                                        I haven't made cacciatore in ages..... Thanks for the inspiration! And I thought you were just being clever in using the turkey that you had on hand..... Either way, bet it was very tasty.

                                                                                                                                                                  2. Yesterday, my wife bought a few pounds of wursts, franks, bacon, and blood sausages on her way back from visiting the in-laws, so Choucroute Garni is on the menu.

                                                                                                                                                                    I also have a few large jars of homemade sauerkraut and a smoked ham sitting in the pantry shelves along with a few bottles of Riesling wine to cook the meats and the kraut in (as well as tip back). Now all I need to do is pick up a few pounds of new potatoes and yellow onions.

                                                                                                                                                                    Then tomorrow we can sit out on the back porch with a few of our friends, and enjoy a lovely meal with a few drinks, during a warm February evening here in Florida...

                                                                                                                                                                    1 Reply
                                                                                                                                                                    1. re: deet13

                                                                                                                                                                      that sounds really fabulous.

                                                                                                                                                                    2. the BF turned boneless/skinless chicken thighs into a piccata-ish tarty deelite of a dinner - i was a bit late, so he kept tinkering, and ended up adding bacon, mushrooms, and brussels sprouts to the lemon butter sauce, and also crispy potatoes with whole browned garlic cloves. it was to die for. i'm having a hard time keeping my mitts off the two pieces left in the pan in the kitchen....

                                                                                                                                                                      We're going to start our retoxification shortly, and follow it up with a brisk walk through our Friday-night-busy neighborhood, for entertainment. Happy weekend, everyone!

                                                                                                                                                                       
                                                                                                                                                                      8 Replies
                                                                                                                                                                      1. re: mariacarmen

                                                                                                                                                                        That looks amazing, mc! Well done on the tinkering.

                                                                                                                                                                        1. re: mariacarmen

                                                                                                                                                                          That looks so good! Any maybe ww friendly?

                                                                                                                                                                          1. re: mariacarmen

                                                                                                                                                                            YUM! Now THAT is my kind of picatta-plus!

                                                                                                                                                                            1. re: mariacarmen

                                                                                                                                                                              nomnomnom.

                                                                                                                                                                              1. re: linguafood

                                                                                                                                                                                +1 !!!!!!!

                                                                                                                                                                              2. re: mariacarmen

                                                                                                                                                                                Love piccata. How did the BF do it, did he pound out the thighs? I was a little confused when you said tart. Maybe you meant tart in flavor?

                                                                                                                                                                                1. re: Dirtywextraolives

                                                                                                                                                                                  yes, he pounded the thighs out, and yes, tart-y as in very lemony.

                                                                                                                                                                                  1. re: mariacarmen

                                                                                                                                                                                    That's what I thought.... Thanks for clarifying!

                                                                                                                                                                              3. Mrs H is out tonight so I'm left ot my own devices for dinner. I've decided on a rare treat - takeaway Indian. I shall order much too much, of course. And struggle to finish it. But we shall see how well gluttony rules at Harters Hall.

                                                                                                                                                                                1. Tonight is steak night. Doing the steaks w/ blue cheese butter from the COTM (recipe calls for skirt steak but I'm using sirloin since that's what I have), it's cooked on the stove top, so I'm sure I'll set off my smoke alarms, more roasted asparagus, and I think I'll try my hand at Hasselback potatoes. Should be good!

                                                                                                                                                                                  4 Replies
                                                                                                                                                                                  1. re: juliejulez

                                                                                                                                                                                    Everything about that sounds great.

                                                                                                                                                                                    1. re: suzigirl

                                                                                                                                                                                      Yeah... hasselbacks are off the table now though :( We went to the bar this afternoon to watch hockey and ended up having wings, so our appetites aren't very large, and we're going to head downtown later this evening to hang out with some friends, so it'll just be the steaks, asparagus, and maybe some bread... quick and easy.

                                                                                                                                                                                      1. re: juliejulez

                                                                                                                                                                                        Steaks are on the menu here too. But it is getting late and I have to motivate the man. He got off the hook two nights in a row with the ham steak and salmon(it was cheap and pretty). But if he cooks them on Sunday he is bumming for a lunchbox. We'll see. Glad your man is back. My ex hubby traveled alot and it was tough. I wish i had chow then. Enjoy dinner and your friends later

                                                                                                                                                                                        1. re: suzigirl

                                                                                                                                                                                          Ha well now we're not going.... but the steak w/ the blue cheese butter was delicious. SO decided he's tired.... he did some day drinking at the bar of course, so I guess the buzz wore off and he's ready to just stay home and hang out now. Fine with me!

                                                                                                                                                                                          And, I do appreciate having Chow to spend my evenings with :) I'm sure I'll eventually figure out some other things to do in the evenings, but so far I'm happy with my laptop and lots of food television.

                                                                                                                                                                                  2. So... our weekend plans changed and changed over the last 36 hours like ya wouldn't believe it.

                                                                                                                                                                                    What started out as an attempt of hosting a poker game tonight had (for lack of a 5th person to hand over their money) briefly turned into "well, then, just come on over, hang out, we'll watch a movie or two and the gods know WFD -- take-out, likely", including a couple who was going to stop by after their belated Valentine's Day dinner.... until we *plus* our contingent of now 5 other folks were invited to another couple's house for a catered Ethiopian dinner.

                                                                                                                                                                                    Well, the hostess has fallen ill (no flu shot! WTF?!), so we are now hosting the dinner with 20 guests :-)

                                                                                                                                                                                    At least the caterer is prepping the food elsewhere -- I wasn't quite prepared to have a stranger occupy our kitchen from 1-6 PM, and the original hosts will supply plates and silverware.

                                                                                                                                                                                    I'm curious to see what delights the Ethiopian dinner will include, tho it's not my favorite cuisine by far. In fact, I hate injera. But surely, there will be plenty of deliciousness -- that, and friends and drink. What more to ask for? And we don't even have to leave our house! Winning!!!!

                                                                                                                                                                                    Tomorrow, I'm hosting a red carpet sh-bang where the ladies in attendance are expected to glam it up, there will be deviled eggs, shrimp purses, and other stuff from the freezer section at TJ's.

                                                                                                                                                                                    My man has volunteered to do cocktail duties. Fun weekend indeed.

                                                                                                                                                                                    16 Replies
                                                                                                                                                                                    1. re: linguafood

                                                                                                                                                                                      That sounds like fun! I love hosting parties at my house, means I can drink more haha!

                                                                                                                                                                                      1. re: juliejulez

                                                                                                                                                                                        Yeah, totally. And the fuzz will be out in full force tonight thanks to that ancient tradition of, ahem, "State Patty's Day".

                                                                                                                                                                                        Don't ask.

                                                                                                                                                                                      2. re: linguafood

                                                                                                                                                                                        New fave from TJ freezer is vegetable gyoza especially since they added a new product, Gyoza Dipping Sauce. On second thought it may be too drippy for a red carpet event. I am now focusing on having some tomorrow for lunch.

                                                                                                                                                                                        1. re: Berheenia

                                                                                                                                                                                          I like the Thai shrimp gyoza - they are awesome too! I eat those every couple weeks on a non-cooking dinner night:)

                                                                                                                                                                                        2. re: linguafood

                                                                                                                                                                                          Wow - that is exciting! Two parties in a row - and you don't have to cook for the first one. Score!

                                                                                                                                                                                          Now if someone would just come in and vacumn for you tomorrow and pick up before the second bash, you would be extra set:)

                                                                                                                                                                                          Have fun!

                                                                                                                                                                                          1. re: gingershelley

                                                                                                                                                                                            Wouldn't that be swell, gs? My man was kind enough to do the pre-party cleaning, so I think those duties will fall on my shoulders tomorrow.

                                                                                                                                                                                            My bounty from TJ's for tomorrow's festivitays, adding to the shrimp purses & deviled eggs from Wegmans: tarte d'Alsace, mushroom turnovers, double cream brie, spinach-kale-yogurt dip (hope it's decent) and lemon bars for dessert.

                                                                                                                                                                                            I think we're all set :-)

                                                                                                                                                                                            1. re: linguafood

                                                                                                                                                                                              I want to come to that party. Yum

                                                                                                                                                                                              1. re: suzigirl

                                                                                                                                                                                                Doors open at 5 PM.

                                                                                                                                                                                                1. re: linguafood

                                                                                                                                                                                                  I'm getting my shoes.

                                                                                                                                                                                          2. re: linguafood

                                                                                                                                                                                            From 5 for poker to a catered Ethiopian dinner for 20! That's a complete 180°. :-D Have fun tonight AND tomorrow night with your Oscar shindig!

                                                                                                                                                                                            1. re: linguafood

                                                                                                                                                                                              That sounds like alot of fun. And tasty

                                                                                                                                                                                              1. re: linguafood

                                                                                                                                                                                                wow, what a weekend! catered party at your house, you're not footing the bill, great! how was the ethiopian food? we have quite a few in the Bay Area and my main complaint is that it all tastes very much the same to me. not bad, just rather boring.

                                                                                                                                                                                                i love that you guys all dressed up for your Oscars party.

                                                                                                                                                                                                1. re: mariacarmen

                                                                                                                                                                                                  It was really tasty, actually... tho of course I steered clear of the injera :-)

                                                                                                                                                                                                  There were a bunch of lentil dishes, one with venison, one without, a lentil salad, a potato dish, a really nice braised cabbage dish with carrots, a dish with hard-boiled eggs in a savory sauce, and a fabulous chicken dish. Many of the dishes had a nice kick to them, but all of them were fragrant with berbere, one of the main ingredients.

                                                                                                                                                                                                  We thankfully got rid of a lot of leftovers (there was tons o'food), and I was reminded of how we are not used to eating a lot of lentil dishes. I'll leave it at that.

                                                                                                                                                                                                  I would totally recommend the caterer and her food, tho. She's got a really interesting background -- having spent a long time in Lancaster, PA of all places, where there is apparently a fairly large Ethiopian community.

                                                                                                                                                                                                  I would like to try her take on kitfo, and try more meat dishes that are less heavy on legumes :-)

                                                                                                                                                                                                  The Red Carpet Event was a blast, too. We finished the shrimp purses, mushroom turnovers, and the lemon bars.

                                                                                                                                                                                                  My man made French 75s which did their thang to get us in a sizzly mood for what turned out to be a bit of a snore fest.

                                                                                                                                                                                                  Thank goodness for cocktails and friends!

                                                                                                                                                                                                  1. re: linguafood

                                                                                                                                                                                                    What fun parties, lingua! You must be pooped from all the entertaining :)

                                                                                                                                                                                                    1. re: ChristinaMason

                                                                                                                                                                                                      Eh. It's one of the things I do well. And I didn't have to make anything for either event, so there :-P

                                                                                                                                                                                                    2. re: linguafood

                                                                                                                                                                                                      sounds fantastic.

                                                                                                                                                                                                2. @ the airport on my way to home in south Florida. Had enough cold weather. Diner tonight with mom @ a local Italian joint.
                                                                                                                                                                                                  Last night was baked cod fish with diced tomatoes, garlic,evoo,s&p , with some feta cheese over the top and some fresh oregano

                                                                                                                                                                                                  11 Replies
                                                                                                                                                                                                  1. re: PHREDDY

                                                                                                                                                                                                    Wish I was in Florida. Last night I had my annual fall on the ice and now I am sore and have a scary looking face. I hope the next WFD thread is called Winter of Our Discontent! Looking forward to soft food for dinner and retoxing the natural way.

                                                                                                                                                                                                    1. re: Berheenia

                                                                                                                                                                                                      I am so sorry you fell. Hope you are okay. I'm sure retoxing will help

                                                                                                                                                                                                      1. re: Berheenia

                                                                                                                                                                                                        Owww, Berheenia! Sorry to hear about your fall! I hope it's not too bad and dinner tonight helps assuage the ouchies.

                                                                                                                                                                                                        1. re: Berheenia

                                                                                                                                                                                                          Ouch! Feel better!

                                                                                                                                                                                                          1. re: Berheenia

                                                                                                                                                                                                            Ouch! Feel better soon.

                                                                                                                                                                                                            1. re: Berheenia

                                                                                                                                                                                                              Oh no, hope you just bruised, not break anything, that is the worst part about the winter weather.....

                                                                                                                                                                                                              1. re: Berheenia

                                                                                                                                                                                                                oh yikes! sorry about your fall! i'm totally paranoid about falling now after mine in December. hope you're ok!

                                                                                                                                                                                                                1. re: mariacarmen

                                                                                                                                                                                                                  Thanks all- I was worried about my teeth, they hurt, so it's been a soft food and cold drink (think white wine) diet. Stitches came out today so back to the new thread but wanted to say thanks as I rise from my slothdom. (Is that a word MC?)

                                                                                                                                                                                                                  1. re: Berheenia

                                                                                                                                                                                                                    Stitches?! That was quite a fall. My goodness. Hope you are better very soon

                                                                                                                                                                                                                    1. re: Berheenia

                                                                                                                                                                                                                      sure is! i spend a lot of time in slothdom myself!

                                                                                                                                                                                                                      hope by now (just saw this) you are feeling much better...

                                                                                                                                                                                                                  2. re: Berheenia

                                                                                                                                                                                                                    "I hope the next WFD thread is called Winter of Our Discontent!"
                                                                                                                                                                                                                    ~~~~~~~~~

                                                                                                                                                                                                                    Well, *not* quite, but more food related. ;-)

                                                                                                                                                                                                                2. Going out for game night with the crew tonight so no cooking for me other than baking the pan of Paula Deen's creamy macaroni and cheese to bring along.

                                                                                                                                                                                                                  Tomorrow I have to figure out how to grill almost 2-inch thick eye of round steaks.

                                                                                                                                                                                                                  1. I live in New York but hide in south fla.

                                                                                                                                                                                                                    1 Reply
                                                                                                                                                                                                                    1. re: PHREDDY

                                                                                                                                                                                                                      You are picking a nice time to hide. Its been nice here.

                                                                                                                                                                                                                    2. The 3rd storm in as many weekends has been downgraded, and is also pushed over to overnight Saturday into Sunday - so to avoid a 3rd weekend of cabin fever, I'm going OUT tonight with one or two friends (still waiting to hear from one of them). The location? Where else but the best place to get sangria (me) and mango martinis (one of my friends). :-) I'm *very* much looking forward to the warm of sunny Spain tonight.

                                                                                                                                                                                                                      6 Replies
                                                                                                                                                                                                                      1. re: LindaWhit

                                                                                                                                                                                                                        Have fun Linda, I'll live vicariously!!

                                                                                                                                                                                                                        1. re: LindaWhit

                                                                                                                                                                                                                          Good to get out! Especially to sunny Spain - if only in spirit:)

                                                                                                                                                                                                                          Sangria sounds GOOD.

                                                                                                                                                                                                                          1. re: gingershelley

                                                                                                                                                                                                                            It is always good there. Got an extra sploosh of red wine in the first glass of sangria so it set the tone for a good night. Gambas con Gambardinas (fried prawns with mojo sauce), Solomillo en Tostada (Beef Tenderloin on Toast with Roasted Red Peppers) and Ravioles de Mariscos (Lobster & Crabmeat Ravioli with Langostino Sauce). And my friend caught sight of the Churros (Fried Dough with Warm Chocolate Sauce) that bar neighbors of ours got - so we got those too. Haven't had them in a long time, and they were so good! And I was told they're not on the menu, but the Fresones are back! I can't wait to get them next time! ::::SQUEE!!!!:::

                                                                                                                                                                                                                            1. re: LindaWhit

                                                                                                                                                                                                                              Wow, sounds like a delicious, lovely evening with good food and good friends.

                                                                                                                                                                                                                              Congrats on the extra 'sploosh', and the special off-menu churros. I am sure no chef would deny you extra-special goodies:)

                                                                                                                                                                                                                              1. re: gingershelley

                                                                                                                                                                                                                                The churros were *on menu* - the fresones (extra-large strawberries dipped in a sherry batter and fried, and served with a creme catalan sauce) are seasonal, although they've obviously brought in the large strawberries from FL or CA this early in the season!). They wil definitely be on order the next time I go to Dali. :-)

                                                                                                                                                                                                                                1. re: LindaWhit

                                                                                                                                                                                                                                  Nice!

                                                                                                                                                                                                                        2. Tonight, on this dreary, rainy Saturday, will be Thanksgiving dinner-- or at least a version of it. The turkey is in the oven, and instead of stuffing, there will be mashed potatoes and gravy. Broccoli will be the green thing. I'm hungry just thinking about it.

                                                                                                                                                                                                                          4 Replies
                                                                                                                                                                                                                          1. re: roxlet

                                                                                                                                                                                                                            What a cool idea!

                                                                                                                                                                                                                            1. re: roxlet

                                                                                                                                                                                                                              I had an ex whose mom used to do this, since Turkey day was always at her mother-in-laws. She was a really good cook too. I should start doing this..... Except I'm the type that has to have my moms stuffing, my MIL's cranberry sauce, etc.... Then I am cooking for three days..... Maybe that's why I look forward to it once a year.....

                                                                                                                                                                                                                              1. re: Dirtywextraolives

                                                                                                                                                                                                                                We tend to make turkey a fair bit. Firstly, we always travel to my SIL's house in La Jolla for Thanksgiving each year -- where we make the dinner -- so we feel the lack of leftovers. Also, since we have a lot of Muslim guests, we find that Thanksgiving dinner is a very Egyptian friendly meal. It's also very diet friendly, with lots of leftovers available for sandwiches and such.

                                                                                                                                                                                                                              2. re: roxlet

                                                                                                                                                                                                                                YUM! My favorite part is the turkey/cranberry sandwiches after, and a hot open-faced turkey with mashers and gravy. Heaven!

                                                                                                                                                                                                                              3. Tonight are some really big porterhouses that got taken off the menu last night to make salmon. The salmon came out lovely. I think I would think that even if I blew it. I like fish and bf doesn't. Salmon is for some odd reason he will eat. Steaks are getting grilled and served with spinach and boiled and buttered potatoes

                                                                                                                                                                                                                                8 Replies
                                                                                                                                                                                                                                1. re: suzigirl

                                                                                                                                                                                                                                  Mmmmporterhouse. I'd take that over Ethiopian any day.

                                                                                                                                                                                                                                  1. re: linguafood

                                                                                                                                                                                                                                    I have never had Ethiopian food before so I would be excited to try it.

                                                                                                                                                                                                                                    1. re: suzigirl

                                                                                                                                                                                                                                      It's actually a-ok. I object to the "bread" -- injera, which is a vile concoction the texture of a sponge, slightly sour and mushy, plus you get the added bonus of it expanding to.. oh, dunno, 10 times its volume once it's inside of you.

                                                                                                                                                                                                                                      But we'll see. I'll try to take some pics. I am curious, after all.

                                                                                                                                                                                                                                      1. re: linguafood

                                                                                                                                                                                                                                        Note to self avoid injera bread. Its funny, you described it exactly how I thought it would be. I'm not even fond of sourdough so i can be sure that i wouldn't like it

                                                                                                                                                                                                                                        1. re: suzigirl

                                                                                                                                                                                                                                          Oh, I don't like sourdough, either. Like, at all, actually. It's so hard and chewy and the sandwich fillings all squish out and, of course, it's sour! Not for me.

                                                                                                                                                                                                                                          1. re: Violatp

                                                                                                                                                                                                                                            Many many years ago I was working at a bakery and had never had it. The manager said it was perfect for french toast. I had never had it but i took his word and bought a loaf. Worst french toast ever. Worse yet, I was trying to impress my then bf and his family. It went badly.

                                                                                                                                                                                                                                            1. re: Violatp

                                                                                                                                                                                                                                              Whereas I adore sourdough - love the chewy crust!

                                                                                                                                                                                                                                          2. re: linguafood

                                                                                                                                                                                                                                            Agree on the injera, but the 'glops' are very tasty - and when your having at home like you are, you can skip the injera 'plate" - like how they serve it in the Ethiopian places here, and even use a fork!

                                                                                                                                                                                                                                    2. My brother is visiting overnight, so I'm making something I hope will tickle his fancy: b/s chicken breasts brined with Italian herbs, pounded thin, and rolled with sliced mozzarella and turkey pepperoni (I have juliejulez to thank for the idea, I think). I'll serve it up with a good-quality jarred arrabiatta sauce. Sides will be a crisp salad with balsamic dressing and shaved aged provolone, roasted Parm. Regg. cauliflower, and some garlic bread for the guys.

                                                                                                                                                                                                                                      We're hosting a party tonight to sample my first homemade hard cider and are planning some cheese pairings. I made some homemade crackers using a recipe from Chowhound. Should be fun! I love an excuse to eat cheese.

                                                                                                                                                                                                                                      26 Replies
                                                                                                                                                                                                                                      1. re: ChristinaMason

                                                                                                                                                                                                                                        sounds yummy Christina

                                                                                                                                                                                                                                        1. re: ChristinaMason

                                                                                                                                                                                                                                          That chicken sounds like a juliejulez recipe. And it sounds very tasty. As does the hard cider. I bet it is good.

                                                                                                                                                                                                                                          1. re: ChristinaMason

                                                                                                                                                                                                                                            Wow! Homemade hard cider!! Want.

                                                                                                                                                                                                                                            1. re: ChristinaMason

                                                                                                                                                                                                                                              Sounds great! Can I ask how you do the cauliflower? Do you just roast it, then toss with Parm?

                                                                                                                                                                                                                                              1. re: Dirtywextraolives

                                                                                                                                                                                                                                                Sure thing. Just toss cauliflower florets with melted butter or oil and sprinkle with salt and pepper, lemon pepper, and ground coriander. Then grate some Parm. over top and pop in the oven at 375F until brown and crispy around the edges. We added some Brussels sprouts to the mix, which my brother said converted him to the vegetable ;)

                                                                                                                                                                                                                                                1. re: ChristinaMason

                                                                                                                                                                                                                                                  So you don't cover them, just roast them already coated with spices and Parm? Sounds good, thanks, I will try that, I like the sound of the coriander on them.

                                                                                                                                                                                                                                                  1. re: Dirtywextraolives

                                                                                                                                                                                                                                                    That's right. :)

                                                                                                                                                                                                                                                    1. re: ChristinaMason

                                                                                                                                                                                                                                                      Sounds great, thanks!

                                                                                                                                                                                                                                              2. re: ChristinaMason

                                                                                                                                                                                                                                                Christina that sounds wonderful and I can't wait to hear how your cider tasting goes...how exciting!

                                                                                                                                                                                                                                                1. re: ChristinaMason

                                                                                                                                                                                                                                                  Yum! Can't wait to hear how the cider came out - I have a friend in Oregon who makes it, and they keep telling me to take the train down for the weekend and drink some. Gotta get on that....

                                                                                                                                                                                                                                                  1. re: gingershelley

                                                                                                                                                                                                                                                    You should! I'll bet it's great. This was my first go at fermenting, and the return was much greater than the investment :)

                                                                                                                                                                                                                                                  2. re: ChristinaMason

                                                                                                                                                                                                                                                    House made cider and a cheese pairing?
                                                                                                                                                                                                                                                    I need to hear chapter and verse.

                                                                                                                                                                                                                                                    1. re: steve h.

                                                                                                                                                                                                                                                      Thank you one and all for the nice comments. The chicken came out well and is a recipe I'll tuck away for a repeat. I especially liked how the meat picked up the flavor/scent of the crushed fennel seed I used in the brine.

                                                                                                                                                                                                                                                      To borrow a word from the 80s, the party was such a blast. My cider, which was modeled on Crispin's "The Saint," was made with fresh Virginia cider fermented with Belgian trappist yeast, which gave it really robust flavor. We sweetened it with a combination of reduced cider syrup and maple syrup, kegged and force-carbed it. People went back for seconds and thirds, so they seemed to like it. :) There are a couple things I might do differently next time around, but this is a learning process. We also tried a molasses cider from Crispin, Heyser Farm's "Spencerville Red," and another homebrewer's cider fermented with sweet mead yeast.

                                                                                                                                                                                                                                                      We ate our weight in cheese, everything from maple-smoked cheddar and smoked gouda to soft goat cheese and blue. I baked up the rosemary and whole wheat crackers mentioned in this thread, with some twists to the recipes (cornmeal in the former and molasses, maple, and ground oats in the latter): http://chowhound.chow.com/topics/2787...

                                                                                                                                                                                                                                                      Those were laid out along with Spanish olives, sliced apples, dried cranberries, sweet mustard, walnuts, Swedish rye crackers, graham crackers, figs, spiced nuts, roasted almonds, mini Ritz crackers, and any other sweet and salty nibbles I could dig up in the pantry. We wrapped up around 2AM. Yawn!

                                                                                                                                                                                                                                                      1. re: ChristinaMason

                                                                                                                                                                                                                                                        Wow Christina your menu and matchings sound sensational. I can especially imagine how the oat twists and graham crackers would be lovely w cider. I'm really impressed with the sound of your cider as well. How long will it keep? Is this something you can store and enjoy year round? I'm imagining how nice a crisp sparkling hard cider would be on a hot summer's day...maybe w a few frozen berries tossed in for good measure.

                                                                                                                                                                                                                                                        1. re: Breadcrumbs

                                                                                                                                                                                                                                                          Well, I only made a little over two gallons, so hopefully there's not too much left. You're right, though, cider would be so refreshing on a hot day. The tricky thing with cider, I learned, is that unlike with beer, it can be hard to control fermentation enough to bottle condition because all of the sugars in the apple juice are fermentable. Guess wrong and you can end up with little glass cider bombs when the yeast go to town on the remaining sugar. So generally the safest thing to do is to keg and drink it quickly if you're going to sweeten it and not kill off the yeast.

                                                                                                                                                                                                                                                          And funny you should mention berries---maybe I'll try adding raspberries or cherries to the next batch :)

                                                                                                                                                                                                                                                          1. re: ChristinaMason

                                                                                                                                                                                                                                                            Thanks for this wonderful info Christina, it really is quite a science then isn't it? I really admire you for undertaking such an endeavour. Love the idea of berry/stone fruit infused cider too! I wish I was your neighbour!!!

                                                                                                                                                                                                                                                        2. re: ChristinaMason

                                                                                                                                                                                                                                                          What a wonderful feast, Christina! And those crackers sound great!

                                                                                                                                                                                                                                                          1. re: LindaWhit

                                                                                                                                                                                                                                                            Grazie, Linda :)

                                                                                                                                                                                                                                                            1. re: ChristinaMason

                                                                                                                                                                                                                                                              That's a home run, CM.

                                                                                                                                                                                                                                                              Well done.

                                                                                                                                                                                                                                                          2. re: ChristinaMason

                                                                                                                                                                                                                                                            Absolutely fabulous, CM!!!

                                                                                                                                                                                                                                                            1. re: ChristinaMason

                                                                                                                                                                                                                                                              Sounds like fun with a lot of delicious things! Wondering now if my husband got rid of his home brewing equipment.....

                                                                                                                                                                                                                                                              1. re: Dirtywextraolives

                                                                                                                                                                                                                                                                The bonus is that cider is so much easier to make than beer :)

                                                                                                                                                                                                                                                                1. re: ChristinaMason

                                                                                                                                                                                                                                                                  Really? Sounded a bit more complicated than I remember when my husband home brewed..... Anyway, I was just informed the beer making equipment found new owners so, probably won't be trying this unless he gets the bug again ;)

                                                                                                                                                                                                                                                              2. re: ChristinaMason

                                                                                                                                                                                                                                                                What a nice spread - and hard cider is so food-friendly!

                                                                                                                                                                                                                                                                I am currently reading a new food memoir by Dryansky, and read a chapter this morning about time in Normandy, and they visited a cider maker - and I thought of you.

                                                                                                                                                                                                                                                                I must find one of our local artisanal cider-maker's up in the Skagit valley and try some of theirs and take a tour.

                                                                                                                                                                                                                                                                CM, your inspiring!

                                                                                                                                                                                                                                                                1. re: gingershelley

                                                                                                                                                                                                                                                                  That's so sweet, thanks. Go! And report back :)

                                                                                                                                                                                                                                                                2. re: ChristinaMason

                                                                                                                                                                                                                                                                  what a fantastic spread, and congrats on the cider success!

                                                                                                                                                                                                                                                            2. mr bc has pasta on his mind these days. Last night it was lasagna, one of his absolute favourite Italian dishes.

                                                                                                                                                                                                                                                              Tonight we're home later than expected from running errands and I found some fresh tortellini imported from Italy while we were out so I'll do a quick search in EYB to see what comes up and hopefully we can have dinner within the hour. We're tired and hungry!!

                                                                                                                                                                                                                                                               
                                                                                                                                                                                                                                                               
                                                                                                                                                                                                                                                               
                                                                                                                                                                                                                                                               
                                                                                                                                                                                                                                                              11 Replies
                                                                                                                                                                                                                                                              1. re: Breadcrumbs

                                                                                                                                                                                                                                                                LOOK at that lasagna.

                                                                                                                                                                                                                                                                1. re: linguafood

                                                                                                                                                                                                                                                                  It's a beauty, isn't it? Is that spinach?

                                                                                                                                                                                                                                                                  1. re: roxlet

                                                                                                                                                                                                                                                                    Hi roxlet, thanks. Yes there's spinach and mushrooms in this one.

                                                                                                                                                                                                                                                                2. re: Breadcrumbs

                                                                                                                                                                                                                                                                  WOW. That looks perfect. I want to lick my tablet screen

                                                                                                                                                                                                                                                                  1. re: suzigirl

                                                                                                                                                                                                                                                                    +1!

                                                                                                                                                                                                                                                                  2. re: Breadcrumbs

                                                                                                                                                                                                                                                                    gosh that's pretty

                                                                                                                                                                                                                                                                    1. re: Breadcrumbs

                                                                                                                                                                                                                                                                      BEAUTIFUL! I certainly won't be taking pictures of my spinach-mushroom lasagne tomorrow night after this gorgeous dish was posted!

                                                                                                                                                                                                                                                                      1. re: LindaWhit

                                                                                                                                                                                                                                                                        Thanks very much everyone. I hadn't made this one in a while so I was happy I still remembered how it all came together and it turned out.

                                                                                                                                                                                                                                                                        Linda I'd love to see your lasagna, I've never seen a lasagna that wasn't drool-inducing! Lasagna is one of my favourite vegetables!!! ; - )

                                                                                                                                                                                                                                                                      2. re: Breadcrumbs

                                                                                                                                                                                                                                                                        Wow, beautiful!

                                                                                                                                                                                                                                                                        1. re: Breadcrumbs

                                                                                                                                                                                                                                                                          Wow, just WOW!

                                                                                                                                                                                                                                                                          NEED lasagna now.....

                                                                                                                                                                                                                                                                          1. re: Breadcrumbs

                                                                                                                                                                                                                                                                            oh man, drool-inciting!

                                                                                                                                                                                                                                                                          2. So, not much cooking going on here this week....I cooked a pot of Great Northern beans with a ham bone one day, which we had a couple of days. I made a pot of chicken & rice last night...Thursday, we had Subway...tonight, the bf surprised me and cooked fried chicken wings, jambalaya rice and green peas (he don't cook on the stove...)

                                                                                                                                                                                                                                                                            1. Dinner comes from "Second Helpings of Roast Chicken", Simon Hopkinson, 2001. Recipe is Armenian Lamb Pilaff - although Hopkinson says he has no idea if it Armenian in relaity.

                                                                                                                                                                                                                                                                              So, diced lamb is browned. Then onions. Green chillis & a tin of tomatoes go in. Lid on and 30 minutes simmering. Cubes of aubergine are fried with cumin and allspice - that goes into the pot along with rice, stock and saffron. Another 15 minutes cooking should see it sorted.

                                                                                                                                                                                                                                                                              Sounds an easy, tasty & comforting dinner.

                                                                                                                                                                                                                                                                              1 Reply
                                                                                                                                                                                                                                                                              1. re: Harters

                                                                                                                                                                                                                                                                                Didn't LW and i just have the discussion of a rice pilaf that was also deemed Armenian? Is that a thing there? Here we in the US just thought it was Rice-A-roni, the San Francisco treat!

                                                                                                                                                                                                                                                                                that sounds really good. was it?

                                                                                                                                                                                                                                                                              2. Yesterday morning we arrived at the market just as they were unpacking a morning delivery of fresh fish. The Cod looked amazing, so I bought a nice big filet for dinner.

                                                                                                                                                                                                                                                                                Sprinkled it with some "Cavendish Greek Seasoning" & baked it in some leftover lobster butter I had in the freezer. It tasted as fresh & amazing as it looked. Served it with some extra-virgin-olive-oil sauteed fresh spinach tossed with crumbled Feta cheese, chopped garlic, & lemon juice; as well as some Orzo pasta tossed with butter & chopped fresh Italian flat-leaf parsley.

                                                                                                                                                                                                                                                                                2 Replies
                                                                                                                                                                                                                                                                                1. re: Bacardi1

                                                                                                                                                                                                                                                                                  Bacardi that sounds like a fabulous meal. I love cod. Recently I purchased a cookbook from a famous London fish restaurant and it has a number of recipes for cod. I can't wait to try them.

                                                                                                                                                                                                                                                                                  1. re: Bacardi1

                                                                                                                                                                                                                                                                                    that sounds great bacardi, and is making me glower at my non-fish eating BF.... lobster butter!

                                                                                                                                                                                                                                                                                  2. It's quite snowy and windy here, and it's supposed to keep going well into the evening. SO's flight this morning to VA was cancelled, so after some scrambling, we have him booked on an afternoon flight, so we'll see if that one sticks. This is one time I'm thankful we live kind of out in the middle of nowhere... because it's only about 15 minutes from the airport, so it's easy to be flexible with cancelled flights etc.

                                                                                                                                                                                                                                                                                    Anyway, regardless if he's here or not, dinner tonight will be my contribution to the DOTM, getting in just under the wire. I'm making chicken cacciatore risotto. Perfect for a very blustery and snowy day like today.

                                                                                                                                                                                                                                                                                    3 Replies
                                                                                                                                                                                                                                                                                    1. re: juliejulez

                                                                                                                                                                                                                                                                                      Can't wait to see and read about that.....

                                                                                                                                                                                                                                                                                      1. re: Dirtywextraolives

                                                                                                                                                                                                                                                                                        +1!

                                                                                                                                                                                                                                                                                      2. re: juliejulez

                                                                                                                                                                                                                                                                                        I'm in the middle of eating it right now. Good lord it's good. I'll have my writeup done in a bit :)

                                                                                                                                                                                                                                                                                      3. Per my post up-thread, I needed a quick and easy recipe last night and EYB didn't disappoint. In Biba's Italian Kitchen I found a recipe for a creamy asparagus sauce that seemed perfect for my fresh Italian Prosciutto-filled tortellini. The sauce was so fast it came together in the time it took to boil the water and pasta!! I can't wait to make this again when asparagus in in season here. Last night's version was very fresh tasting but didn't have the sweetness of just-picked asparagus.

                                                                                                                                                                                                                                                                                        Tonight we're using up some of the leftover porchetta that's been stashed in the freezer. Though mr bc is partial to potatoes alongside, I saw a lemon pasta recipe that I think will be lovely with the herby pork so time will tell where we end up....

                                                                                                                                                                                                                                                                                         
                                                                                                                                                                                                                                                                                         
                                                                                                                                                                                                                                                                                        12 Replies
                                                                                                                                                                                                                                                                                        1. re: Breadcrumbs

                                                                                                                                                                                                                                                                                          That looks great! I really need to check out EYB and get registered.

                                                                                                                                                                                                                                                                                          1. re: Breadcrumbs

                                                                                                                                                                                                                                                                                            Looks and sounds really good! I know I've read about it before, but can you refresh me in what EYB is again? Thanks!

                                                                                                                                                                                                                                                                                            1. re: Dirtywextraolives

                                                                                                                                                                                                                                                                                              Eatyourbooks.com is a website that you can join, and then lets you input your culinary library. So, say you have some leeks you want to use, you can type in leeks and see all the books you own that have a recipe using leeks. Or, you can search a type of dish, or scroll through all the recipes (names and ingredient lists only) in any given book. If you have a large library of cookbooks, it is a wonderful tool that can help you use books you haven't used in a while -- or ever! You can also make notes on recipes you've tried, and read other people's notes as well. It's awesome.

                                                                                                                                                                                                                                                                                              1. re: roxlet

                                                                                                                                                                                                                                                                                                Oh wow, how cool! Thank you very much for explaining it to me, sounds like a great tool!

                                                                                                                                                                                                                                                                                                1. re: Dirtywextraolives

                                                                                                                                                                                                                                                                                                  Thanks roxlet!! I was distracted by a lemon cake I'm baking!

                                                                                                                                                                                                                                                                                                  Dweo, roxlet's exactly right. EYB is a search engine for your cookbooks. Once you've added all your books to your Bookshelf you can then search them just like you would use the Epicurious search functions.

                                                                                                                                                                                                                                                                                                  The best part is you're getting to get better use out of your cookbooks. I used to use Epi all the time before joining EYB, now I rarely ever go there. I love how you can really narrow in on something if you want. You can restrict your search to just one book if you want or, just your Italian books, or all books by just one author....whatever you wish.

                                                                                                                                                                                                                                                                                                  Last night I typed in asparagus (since that's the only fresh veggie I had), cream and pasta and I had a list of all the recipes in my collection that fit that criteria.

                                                                                                                                                                                                                                                                                                  You can also create bookmarks to save your searches. I've created a bookmark for all the COTM cookbooks so if I'm looking for something to make, I might start w those books since I know I can come here and read reviews that others have written about the recipes.

                                                                                                                                                                                                                                                                                                  Like roxlet, I just can't say enough good things about it. You used to be able to add a few books to your shelf without purchasing a membership so you can test it out...I imagine that's still the case.

                                                                                                                                                                                                                                                                                            2. re: Breadcrumbs

                                                                                                                                                                                                                                                                                              mouthwatering...

                                                                                                                                                                                                                                                                                              1. re: ChristinaMason

                                                                                                                                                                                                                                                                                                Thanks CM!

                                                                                                                                                                                                                                                                                              2. re: Breadcrumbs

                                                                                                                                                                                                                                                                                                That just looks superb...

                                                                                                                                                                                                                                                                                                I am now needing pasta this next week - with asparagus!

                                                                                                                                                                                                                                                                                                1. re: Breadcrumbs

                                                                                                                                                                                                                                                                                                  that looks really delicious! the BF was just telling me how much he loves tortellini. Together 10 years and this is the first i've heard this. could you maybe paraphrase the recipe, bc, please?

                                                                                                                                                                                                                                                                                                  1. re: mariacarmen

                                                                                                                                                                                                                                                                                                    Thanks so much gingershelley and mc!!

                                                                                                                                                                                                                                                                                                    mc I'm happy to paraphrase. Here you go:

                                                                                                                                                                                                                                                                                                    The recipe called for 3/4lb of asparagus tips but that seemed wasteful to me so I used 3/4lb of thin asparagus spears cut into 1" pieces.

                                                                                                                                                                                                                                                                                                    1c heavy cream (no, it's not a diet friendly dish!!
                                                                                                                                                                                                                                                                                                    1/2c chx broth
                                                                                                                                                                                                                                                                                                    3tbsp butter
                                                                                                                                                                                                                                                                                                    S&P
                                                                                                                                                                                                                                                                                                    1/2c freshly grated parmesan

                                                                                                                                                                                                                                                                                                    Steam your asparagus. Set aside a few tips to garnish your plates then toss the rest into your food processor or blender along w the cream & chx broth. Puree 'til smooth.

                                                                                                                                                                                                                                                                                                    Melt butter in a lg. skillet over medium heat. Pour in your puree. Season to taste and keep warm while you cook your tortellini (actually I cooked the tortellini concurrently). Toss your cooked, drained tortellini into your sauce along w your parmesan and you're done.

                                                                                                                                                                                                                                                                                                    I passed more parm @ the table.

                                                                                                                                                                                                                                                                                                    Enjoy!!

                                                                                                                                                                                                                                                                                                    1. re: Breadcrumbs

                                                                                                                                                                                                                                                                                                      thanks Bc! i'm hoping to make this for him this weekend!

                                                                                                                                                                                                                                                                                                      1. re: mariacarmen

                                                                                                                                                                                                                                                                                                        I hope you like it mc. mr bc is still talking about it. Not sure if I mentioned it but I think this would be great w some lemon zest or a little lemon juice too. It's really delicious.

                                                                                                                                                                                                                                                                                                2. It's still early afternoon here and we're watching the race, rooting for Danica Patrick. Its retro dinner night, and i've been psyched for this meal and planning it all week.

                                                                                                                                                                                                                                                                                                  I'm making Steak Diane. Using a flank steak, I'm going to sear it in my c.i. pan that I'll preheat in the oven before putting it on a high flame. Baked seven potatoes to make the kids' favorite, baked stuffed potatoes with bacon, cheddar & scallions. Roasted brussels sprouts that will get splashed with some white balsamic vinegar when they come out. Strawberry shortcakes for dessert. Now I just need to find my pumps and pearls ;-)

                                                                                                                                                                                                                                                                                                  7 Replies
                                                                                                                                                                                                                                                                                                  1. re: Dirtywextraolives

                                                                                                                                                                                                                                                                                                    Very nice!

                                                                                                                                                                                                                                                                                                    Pumps and pearls for Academy awards for sure, but perhaps a jumpsuit for that race!

                                                                                                                                                                                                                                                                                                    1. re: gingershelley

                                                                                                                                                                                                                                                                                                      LOL, actually, although I live in LA, I don't go gaga over Hollywood the way everyone else here does...... The pumps & pearls were for my retro dinner! Thought about greeting the hubby with a martini before dinner, but we had maybe one too many of them last night on our date night! So just going to don the apron & pearls with my Nikes ;-))

                                                                                                                                                                                                                                                                                                    2. re: Dirtywextraolives

                                                                                                                                                                                                                                                                                                      Not the best pic, but here it is:

                                                                                                                                                                                                                                                                                                       
                                                                                                                                                                                                                                                                                                      1. re: Dirtywextraolives

                                                                                                                                                                                                                                                                                                        Everything on that plate makes me hungry. Great color on the meat.

                                                                                                                                                                                                                                                                                                        1. re: Dirtywextraolives

                                                                                                                                                                                                                                                                                                          Looks great... I don't think perfectly done beef, brussel sprouts and potatoes could ever look bad :)

                                                                                                                                                                                                                                                                                                          1. re: Dirtywextraolives

                                                                                                                                                                                                                                                                                                            that meat looks perfect!

                                                                                                                                                                                                                                                                                                            1. re: Dirtywextraolives

                                                                                                                                                                                                                                                                                                              Thank you all so much! Most of the steak was overdone for me...I seared it a bit longer to make it nice & brown on the outside, but you never know until you cut into it, of course my thermometer was reading cold, ugh! But hubby always gives me the rarest pieces, so that was my plate on the photo. It was all very good.

                                                                                                                                                                                                                                                                                                          2. I took some boneless porkchops out, may make some kind of meat and gravy with egg noodles. (dried "Amish" ones I bought at WMart)
                                                                                                                                                                                                                                                                                                            not sure about the veggie, may see what's leftover in the fridge, I think carrots for husband, and maybe a small can of green beans for me.

                                                                                                                                                                                                                                                                                                            1. Last night we just couldn't face the recipe on the "plan" so hubby came up with a delicious tomato based sauce with lots of onion, green pepper, mushrooms and garlic. Served that over polenta with basil and garlic. Yummy and satisfying, even without garlic bread and wine.

                                                                                                                                                                                                                                                                                                              Tonight is a reprise of the salmon in coconut broth on brown rice. Tomorrow we add back eggs and soy. Almost detoxed! Next weekend starts the retoxing!!

                                                                                                                                                                                                                                                                                                              1 Reply
                                                                                                                                                                                                                                                                                                              1. re: iowagirl

                                                                                                                                                                                                                                                                                                                Well done, and good for you two on your detox.....

                                                                                                                                                                                                                                                                                                                Of course, we shall welcome you back to retox - which lowers our general WFD toxed' shame quotient:)

                                                                                                                                                                                                                                                                                                              2. Quick and easy last night - Fresh asparagus with hollandaise, and scrambled eggs with heated surimi (crab delights), toast.

                                                                                                                                                                                                                                                                                                                1 Reply
                                                                                                                                                                                                                                                                                                                1. re: MidwesternerTT

                                                                                                                                                                                                                                                                                                                  i want that! i want that right now!

                                                                                                                                                                                                                                                                                                                2. Spinach-mushroom lasagna for dinner tonight. We'll see how it turns out. I'm roughly basing it on an Epicurious.com recipe with a few changes (no milk in the ricotta mixture, as I've read that that can make the entire lasagna too soupy).

                                                                                                                                                                                                                                                                                                                  I sliced and sauteed 10 oz. of cremini mushrooms with a bit of butter and dried thyme. Then sauteed 12 oz. of baby spinach in the same pan until wilted, and chopped it up. Put the spinach in several layers of paper toweling to try and get as much moisture out of it.

                                                                                                                                                                                                                                                                                                                  I used 4 cups of homemade meat sauce with some added tomato paste for the sauce, and made a ricotta-egg blend with some salt, pepper, grated Parmesan cheese, dried parsley and freshly ground nutmeg.

                                                                                                                                                                                                                                                                                                                  I'm using Barilla no-boil flat lasagna noodles, but I did soak them in some warm water. Into a square baking dish with 3 layers of everything, including sprinkles of additional Parm in the layers and mozzarella on top. Tightly covered with oiled foil, it's in the oven at 375°F. for about 50 minutes, then I'll take the foil off to allow the top to brown a bit. While it's resting (loosely re-covered with foil) for 30+ minutes, I'll make some crusty rolls in the convection oven. A small salad alongside, and hopefully, it's a good dinner. Oh - and yes, there's wine. An Argentinian malbec. :-)

                                                                                                                                                                                                                                                                                                                  5 Replies
                                                                                                                                                                                                                                                                                                                  1. re: LindaWhit

                                                                                                                                                                                                                                                                                                                    That sounds fabulous.

                                                                                                                                                                                                                                                                                                                    1. re: ChristinaMason

                                                                                                                                                                                                                                                                                                                      it sure does, doesn't it?

                                                                                                                                                                                                                                                                                                                      1. re: mariacarmen

                                                                                                                                                                                                                                                                                                                        It was pretty good. I made sure to let it rest for about 30-40 minutes. Probably too much ricotta, but it still tasted good. Definitely didn't look as nice as Breadcrumbs' lasagna did upthread, however!

                                                                                                                                                                                                                                                                                                                        Several foil packages will go in the freezer for "what can I have for dinner" and I've got some leftovers for the next few days.

                                                                                                                                                                                                                                                                                                                    2. re: LindaWhit

                                                                                                                                                                                                                                                                                                                      Excellent, LW; and don't those no-boil noodles (soaked for sure) take the hassle out of lasagna?

                                                                                                                                                                                                                                                                                                                      I just wish there was a no-boil manacotti tube out there.

                                                                                                                                                                                                                                                                                                                      1. re: gingershelley

                                                                                                                                                                                                                                                                                                                        You can use regular lasagna noodles in a no boil fashion as long as you have adequate sauce. Dont know why it wouldn't work with manacotti pasta tubes.

                                                                                                                                                                                                                                                                                                                    3. Well, the best laid plans simply fell apart. But you all know "**it" happens. Tonight was supposed to be Osso Bucco with Risotto Milanese. However, the stupid market didn't have any veal shanks. So the DH picked up some bone-in short ribs (which is still great). So short ribs it is. They are in the oven as I write this getting "happy" in a little wine and beef broth. I'm still making the Risotto, though. I knew I bought that saffron from Penzeys for a reason! I'll throw some extra veggies in with the short ribs to round out the meal.

                                                                                                                                                                                                                                                                                                                      4 Replies
                                                                                                                                                                                                                                                                                                                      1. re: boyzoma

                                                                                                                                                                                                                                                                                                                        Mmm, but that also sounds great.

                                                                                                                                                                                                                                                                                                                        1. re: boyzoma

                                                                                                                                                                                                                                                                                                                          That is a fine re-tour of WFD - I would take that anyday!

                                                                                                                                                                                                                                                                                                                          1. re: boyzoma

                                                                                                                                                                                                                                                                                                                            Well, it all turned out fantastic. DH was really happy!!!

                                                                                                                                                                                                                                                                                                                             
                                                                                                                                                                                                                                                                                                                             
                                                                                                                                                                                                                                                                                                                             
                                                                                                                                                                                                                                                                                                                            1. re: boyzoma

                                                                                                                                                                                                                                                                                                                              Looks AMAZING, boyzoma!

                                                                                                                                                                                                                                                                                                                          2. Both my brother and dad are joining us for dinner, so we're having a little fancier meal than our average Sunday night dinner:

                                                                                                                                                                                                                                                                                                                            We'll sip on homemade hard cider while snacking on pistachios in their shells; then move on to romaine wedge salad w/ blue cheese, grape tomatoes, and toasted walnuts; bone-in pork chops with brandied mushroom cream sauce (thanks, weezie...I think?); garlicky roast green beans; homemade oatmeal wheat bread, and rutabaga-cauliflower puree. For dessert, pistachio cake w/ mixed berries and whipped cream. .

                                                                                                                                                                                                                                                                                                                            4 Replies
                                                                                                                                                                                                                                                                                                                            1. re: ChristinaMason

                                                                                                                                                                                                                                                                                                                              Sounds delicious... I'd be interested in that pork chop recipe too, and the pistachio cake!

                                                                                                                                                                                                                                                                                                                              1. re: juliejulez

                                                                                                                                                                                                                                                                                                                                Thanks! My first time making the cake---I used this unnecessarily convoluted recipe: http://www.familyoven.com/recipe/pist...

                                                                                                                                                                                                                                                                                                                                It smells awesome, but I think it may have sunk ever so slightly in the middle. Oh well. It'll be covered in tasty stuff.

                                                                                                                                                                                                                                                                                                                                The pork chops are basically made up. I bring them with spices and herbs, and think I'll use CI's recipe for bone-in pan-cooked chops, then make the sauce in the same pan, and finish them in the sauce before serving.

                                                                                                                                                                                                                                                                                                                                1. re: ChristinaMason

                                                                                                                                                                                                                                                                                                                                  Cake was delicious---I snuck a tiny sliver. It had a really nice crust (must be all that butter, sugar, and egg yolk). Chops were good but made me crave the real thing (i.e., ribeyes). :)

                                                                                                                                                                                                                                                                                                                              2. re: ChristinaMason

                                                                                                                                                                                                                                                                                                                                I will be over for dinner in 5 minutes.... oh, wait. I have an oscar party to go to - darn!

                                                                                                                                                                                                                                                                                                                              3. Off in a few to an Oscar party at a friends with a big flat screen, a very nice big living room, and a case of champagne on ice.

                                                                                                                                                                                                                                                                                                                                I am pleased I actually found a nice cocktail dress I look decent in, and I had a good hair day! Yeah!

                                                                                                                                                                                                                                                                                                                                Bringing a nice homemade no-knead lovely loaf of crusty bread, and a warm spinach-feta-dill souffle dip to go with it.

                                                                                                                                                                                                                                                                                                                                Excited about the oysters and shrimp cocktail that are rumored to be on offer tonight.

                                                                                                                                                                                                                                                                                                                                Happy Sunday all!

                                                                                                                                                                                                                                                                                                                                7 Replies
                                                                                                                                                                                                                                                                                                                                1. re: gingershelley

                                                                                                                                                                                                                                                                                                                                  Have fun at the party!

                                                                                                                                                                                                                                                                                                                                  1. re: gingershelley

                                                                                                                                                                                                                                                                                                                                    Yes, sounds like great fun, even with the tube on!

                                                                                                                                                                                                                                                                                                                                    1. re: gingershelley

                                                                                                                                                                                                                                                                                                                                      Sounds fabulous and yay for a dress you feel good in! Your dip sounds delicious!!

                                                                                                                                                                                                                                                                                                                                      1. re: gingershelley

                                                                                                                                                                                                                                                                                                                                        I would very much like to hear more about the <warm spinach-feta-dill souffle dip >!

                                                                                                                                                                                                                                                                                                                                        1. re: ChristinaMason

                                                                                                                                                                                                                                                                                                                                          CM - this was a made-up thing; I had wanted to make spanikopita bites, but my grocery was out of phyllo, so I improvised the flavors...

                                                                                                                                                                                                                                                                                                                                          Used a block of cream cheese (where in my spanikopita I would use some cottage cheese), a cup of feta, crumbled, 1 1/2 bags of TJ's organic spinach, blanched, drained, chopped. A sauteed shallot, clove of garlic, and at the end - a few finely sliced green onions cooked just enough to wilt.

                                                                                                                                                                                                                                                                                                                                          Mixed all that together with s&p to taste, a very generous 1/2 tbsp. of good dried dill (no fresh around), and a couple of egg yolks.

                                                                                                                                                                                                                                                                                                                                          Whipped up 3 egg whites until firm peaks, then folded that in. Baked in a small 8" souffle dish until puffed and golden (I cooked it at my friends house so could serve it fresh). Served with strips of toasted rustic bread, but some nice crackers would have been better.

                                                                                                                                                                                                                                                                                                                                          It was a success - I would make it again!

                                                                                                                                                                                                                                                                                                                                          1. re: gingershelley

                                                                                                                                                                                                                                                                                                                                            that sounds really good!

                                                                                                                                                                                                                                                                                                                                            1. re: gingershelley

                                                                                                                                                                                                                                                                                                                                              That sounds delicious, and I even have fresh dill and some spinach on hand. Must try. Thanks for writing it up!

                                                                                                                                                                                                                                                                                                                                        2. I live in a tropical country. No problems keeping warm. Problems keeping cool enough, though. :P

                                                                                                                                                                                                                                                                                                                                          We've been eating a LOT of soup lately. The husband and I have both been sick with a cold, me for the last couple of weeks (these things always last a lot longer for me than for most people), him for a few days or so.

                                                                                                                                                                                                                                                                                                                                          A couple days ago, I made tom yum soup from scratch. Now that I have access to things like fresh galangal, it would be a shame if I didn't. Too bad I didn't really have properly working tastebuds, although the husband said it tasted good.

                                                                                                                                                                                                                                                                                                                                          I also cooked up a batch of black chicken soup, which was good from what I could tell. I'm only just now getting taste back...

                                                                                                                                                                                                                                                                                                                                          15 Replies
                                                                                                                                                                                                                                                                                                                                          1. re: LMAshton

                                                                                                                                                                                                                                                                                                                                            Isn't it amazing how soup is the go-to for when you're ill? Hope you're both feeling better!

                                                                                                                                                                                                                                                                                                                                            1. re: LindaWhit

                                                                                                                                                                                                                                                                                                                                              Thanks, Linda. I'm starting to feel better. The husband, not so much. But it'll pass. It's only a cold. :)

                                                                                                                                                                                                                                                                                                                                            2. re: LMAshton

                                                                                                                                                                                                                                                                                                                                              This is the second mention I've heard of black chicken in a single week. Could you explain, what exactly makes it black? Is it smoked or specially seasoned somehow?

                                                                                                                                                                                                                                                                                                                                              1. re: ChristinaMason

                                                                                                                                                                                                                                                                                                                                                Its skin is black - just the breed I think. They're fairly small and the flavour is stronger than your average cage-reared pink chicken. I've always had them in broth-based soups. Usually when ill and on the insistence of a Singaporean local when I lived there. They believe it has medicinal qualities. I believe LMA lives in Singapore currently.

                                                                                                                                                                                                                                                                                                                                                1. re: Frizzle

                                                                                                                                                                                                                                                                                                                                                  Yup, I'm currently in Singapore, and a Chinese flatmate told me about the healing properties of the black chicken. Black chicken is easy enough to get here, so I figured why not? I mean, I need to try it at least once anyway, right? :)

                                                                                                                                                                                                                                                                                                                                                2. re: ChristinaMason

                                                                                                                                                                                                                                                                                                                                                  You can look up silkie or bantam chickens - it's the breed. And the chicken we had was entirely black - skin, meat, bones. The liver, heart, kidneys, and lungs weren't black, but were darker than normal. And it was more of a blue-black than a true black.

                                                                                                                                                                                                                                                                                                                                                  They're considered to have more healing properties than regular chickens, and that's been confirmed, apparently, by one study I've read about. I don't remember the details, but will see if I can locate it.

                                                                                                                                                                                                                                                                                                                                                  1. re: LMAshton

                                                                                                                                                                                                                                                                                                                                                    So interesting! I had no idea.

                                                                                                                                                                                                                                                                                                                                                    1. re: ChristinaMason

                                                                                                                                                                                                                                                                                                                                                      I didn't either before I saw one at the store. It's what makes living in Asia interesting to me - finding new and, to me, weird food.

                                                                                                                                                                                                                                                                                                                                                      The lady who works in the produce section is, I think, used to me now. I pick something up and look at it, and if if I look the least bit confused, she comes over and explains to me what it is, what it's for, and how to use it. :) I love that! :D I buy stuff that's completely unfamiliar to me, take pics of produce to identify later, and so on. :)

                                                                                                                                                                                                                                                                                                                                                      1. re: LMAshton

                                                                                                                                                                                                                                                                                                                                                        I think there was one featured in a Top Chef episode, but i'm not sure... you'll have to let us know how it tastes!

                                                                                                                                                                                                                                                                                                                                                        1. re: mariacarmen

                                                                                                                                                                                                                                                                                                                                                          Good memory, mc - that was TC9, with Charlize Theron there as guest judge:

                                                                                                                                                                                                                                                                                                                                                          http://www.bravotv.com/foodies/recipe...

                                                                                                                                                                                                                                                                                                                                                          http://chowhound.chow.com/topics/829025 - "The Elimination Challenge is to make a dish "fit for a queen" - Charlize Theron comes in to tout her movie "The Queen and the Huntsman". She plays a serial killer evil queen to get her competition, Snow White. They are tasked with making a Gothic feast - each dish should be wickedly beautiful - indulgent, and think like a queen to "take out their competition."

                                                                                                                                                                                                                                                                                                                                                          Grayson's dish certainly fit the bill!

                                                                                                                                                                                                                                                                                                                                                          1. re: LindaWhit

                                                                                                                                                                                                                                                                                                                                                            oh that's right! how could i forget? it was ghastly - in a wonderful way!

                                                                                                                                                                                                                                                                                                                                                            1. re: mariacarmen

                                                                                                                                                                                                                                                                                                                                                              Exactly. Actually one of my favorite episodes from that season. :-)

                                                                                                                                                                                                                                                                                                                                                          2. re: mariacarmen

                                                                                                                                                                                                                                                                                                                                                            The taste isn't that different from regular chicken. I've read it described as gamier, and I suppose that's the best desriptor.

                                                                                                                                                                                                                                                                                                                                                          3. re: LMAshton

                                                                                                                                                                                                                                                                                                                                                            <The lady who works in the produce section is, I think, used to me now. I pick something up and look at it, and if if I look the least bit confused, she comes over and explains to me what it is, what it's for, and how to use it. :)>

                                                                                                                                                                                                                                                                                                                                                            That's awesome. Love it. I bet you learn so much!

                                                                                                                                                                                                                                                                                                                                                            1. re: ChristinaMason

                                                                                                                                                                                                                                                                                                                                                              I do! And she's so helpful! :)

                                                                                                                                                                                                                                                                                                                                                  2. After a pilgrimage to Berheenia's Italian butcher (I can never thank you enough for that steer, Berheenia) for their wonderful ground meat and sausages yesterday, I had a massive meatball-making marathon today: 3 recipes (German Konigsberger Klopse, Chinese mini-lion's head, and classic Italian in red sauce), 4 servings each, all labelled and stashed in the freezer. Whew. Using some of the Italian hots I bought, there is a Harters-inspired batch of Nigel Slater's sausage hot pot bubbing away for dinner tonight, and it smells divine. A glass of Malbec is to hand and all is good chez moi.

                                                                                                                                                                                                                                                                                                                                                    4 Replies
                                                                                                                                                                                                                                                                                                                                                    1. re: GretchenS

                                                                                                                                                                                                                                                                                                                                                      So jealous! I am itching to make some meatballs next week! Sounds delish!

                                                                                                                                                                                                                                                                                                                                                      1. re: GretchenS

                                                                                                                                                                                                                                                                                                                                                        Replying to myself to say that, although pretty gloopy, that sausage bean hot pot is really tasty and a fabulous freezer-pantry meal to have in your back pocket. I had only one tin of butter beans so used one of cannellini as well (did not make full recipe) and the butter beans were WAY better for this application -- will definitely go all butter beans next time and be sure to keep them in stock for this purpose. American sausages must be bigger than British ones, one is all I can manage. Recipe linked here: http://www.guardian.co.uk/lifeandstyl...

                                                                                                                                                                                                                                                                                                                                                        1. re: GretchenS

                                                                                                                                                                                                                                                                                                                                                          Wow! That's commitment. All three sound great. I don't understand how I got away from Germany without eating Kloepse.

                                                                                                                                                                                                                                                                                                                                                          1. re: GretchenS

                                                                                                                                                                                                                                                                                                                                                            wow - delicious bit of work you've done there!

                                                                                                                                                                                                                                                                                                                                                          2. Braised short ribs, trumpet mushrooms, cauliflower "trees" with caulifower puree, balsamic and black pepper macerated strawberry and goat cheese salad. Browned the ribs, and sauteed sliced leeks, cabbage, carrots, minced ginger, and thyme. Braising liquid was chianti, hoisin, sriracha, balsamic vinegar, and brown sugar. Veggies went into the crockpot, ribs on top, then the braising liquid. Braised for 6+ hours. When the meat was done, i took it out, pureed the braising liquid and veggies with a stick blender, strained them, took the meat off the bone (oh so tender!) and poured the sauce over the meat. mushrooms were sauteed on the side (didn't make it onto my plate before i snapped the pic!)

                                                                                                                                                                                                                                                                                                                                                            On the side i made the epicurious cauliflower "steak" recipe. you take a whole cauli, cut 1-inch slices from top to bottom (a cross-section), then saute it. when it's nice and browned, you put it in the oven for 15-20 minutes or until it's soft enough to eat the core. they also have you make a cauliflower puree with the rest of the head to pour onto the "steaK", which i did, but i added some goat cheese to it. in hindsight, i'd make that cauli steak again but not do the puree - i love that puree on it's own, as a substitute for mashed potatoes - but it actually covered up the wonderfully sweet and caramelized flavors of the sauteed cauli. it's a great dish, tho!

                                                                                                                                                                                                                                                                                                                                                             
                                                                                                                                                                                                                                                                                                                                                             
                                                                                                                                                                                                                                                                                                                                                             
                                                                                                                                                                                                                                                                                                                                                            8 Replies
                                                                                                                                                                                                                                                                                                                                                            1. re: mariacarmen

                                                                                                                                                                                                                                                                                                                                                              <balsamic and black pepper macerated strawberry and goat cheese salad.>

                                                                                                                                                                                                                                                                                                                                                              I am stealing this idea very soon. I have all four ingredients. :)

                                                                                                                                                                                                                                                                                                                                                              1. re: mariacarmen

                                                                                                                                                                                                                                                                                                                                                                Yum, mc, fabulous Sunday dinner!

                                                                                                                                                                                                                                                                                                                                                                1. re: mariacarmen

                                                                                                                                                                                                                                                                                                                                                                  Try pink or green (fresh) peppercorns with balsamic-macerated strawberries some time. Either will give it a nice kick!