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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?

  1. c
    ChiliDude Feb 21, 2013 11:43 AM

    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
      ChristinaMason Feb 21, 2013 12:21 PM

      Sounds tasty. Maybe reprise for dinner.

    2. j
      jujuthomas Feb 21, 2013 11:46 AM

      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. Njchicaa Feb 21, 2013 11:48 AM

        Chicken Marsala here with rice and steamed green beans.

        2 Replies
        1. re: Njchicaa
          ChristinaMason Feb 21, 2013 12:21 PM

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

          1. re: Njchicaa
            boyzoma Feb 22, 2013 04:56 PM

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

          2. ChristinaMason Feb 21, 2013 12:09 PM

            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
              iowagirl Feb 21, 2013 03:37 PM

              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
                ChristinaMason Feb 21, 2013 09:15 PM

                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. aching Feb 21, 2013 12:27 PM

              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
                aching Feb 21, 2013 02:46 PM

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

              2. LindaWhit Feb 21, 2013 12:39 PM

                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
                  boyzoma Feb 22, 2013 04:57 PM

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

                2. roxlet Feb 21, 2013 12:59 PM

                  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
                    ItalianNana Feb 21, 2013 01:00 PM

                    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. alliegator Feb 21, 2013 01:05 PM

                      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
                        LindaWhit Feb 21, 2013 01:07 PM

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

                        1. re: LindaWhit
                          alliegator Feb 21, 2013 01:11 PM

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

                          1. re: LindaWhit
                            ChristinaMason Feb 21, 2013 01:12 PM

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

                            1. re: LindaWhit
                              alliegator Feb 22, 2013 05:52 AM

                              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
                                LindaWhit Feb 22, 2013 06:35 AM

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

                                1. re: LindaWhit
                                  alliegator Feb 22, 2013 07:09 AM

                                  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
                                  JungMann Feb 22, 2013 11:56 AM

                                  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
                                    linguafood Feb 22, 2013 11:58 AM

                                    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
                                      ChristinaMason Feb 22, 2013 12:19 PM

                                      It is surprisingly good!

                                      1. re: linguafood
                                        gingershelley Feb 22, 2013 04:29 PM

                                        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
                                          Dirtywextraolives Feb 22, 2013 04:40 PM

                                          Totally agree.

                                      2. re: JungMann
                                        gingershelley Feb 22, 2013 04:28 PM

                                        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. steve h. Feb 21, 2013 01:09 PM

                                  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.
                                    alliegator Feb 21, 2013 01:14 PM

                                    Mmmm, sounds like a wonderful dinner!

                                    1. re: alliegator
                                      steve h. Feb 21, 2013 01:24 PM

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

                                    2. re: steve h.
                                      juliejulez Feb 21, 2013 01:35 PM

                                      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.
                                        weezieduzzit Feb 21, 2013 04:14 PM

                                        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
                                          steve h. Feb 21, 2013 04:31 PM

                                          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.
                                            weezieduzzit Feb 21, 2013 05:05 PM

                                            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
                                              steve h. Feb 21, 2013 05:12 PM

                                              Thanks for the correction.
                                              Gotta love the fins!

                                              1. re: weezieduzzit
                                                gingershelley Feb 21, 2013 06:29 PM


                                                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
                                                  weezieduzzit Feb 21, 2013 07:03 PM

                                                  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. linguafood Feb 21, 2013 01:36 PM

                                          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
                                            juliejulez Feb 21, 2013 01:38 PM

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

                                            1. re: juliejulez
                                              linguafood Feb 21, 2013 02:01 PM

                                              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
                                                suzigirl Feb 21, 2013 02:45 PM

                                                Yum to the chicken and wootyhoohoo to your voice back

                                            2. re: linguafood
                                              weezieduzzit Feb 21, 2013 04:15 PM

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

                                              1. re: linguafood
                                                gingershelley Feb 21, 2013 05:04 PM

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

                                                1. re: linguafood
                                                  alliegator Feb 22, 2013 07:12 AM

                                                  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
                                                    Breadcrumbs Feb 23, 2013 05:38 AM

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

                                                    1. re: Breadcrumbs
                                                      linguafood Feb 23, 2013 09:51 AM

                                                      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
                                                        Breadcrumbs Feb 23, 2013 10:03 AM

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

                                                  2. Terrie H. Feb 21, 2013 01:37 PM

                                                    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. suzigirl Feb 21, 2013 01:49 PM

                                                      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
                                                        linguafood Feb 21, 2013 04:27 PM

                                                        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
                                                          steve h. Feb 21, 2013 04:37 PM

                                                          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.
                                                            linguafood Feb 21, 2013 04:45 PM

                                                            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
                                                              steve h. Feb 21, 2013 04:55 PM

                                                              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
                                                            suzigirl Feb 21, 2013 04:44 PM

                                                            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
                                                              Dirtywextraolives Feb 21, 2013 05:35 PM

                                                              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
                                                                suzigirl Feb 21, 2013 06:20 PM

                                                                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
                                                                  gingershelley Feb 21, 2013 06:33 PM

                                                                  +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
                                                                    ChristinaMason Feb 21, 2013 09:18 PM

                                                                    Love it. Men.

                                                                2. re: suzigirl
                                                                  betsydiver Feb 23, 2013 10:31 AM

                                                                  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. d
                                                              Dirtywextraolives Feb 21, 2013 02:16 PM

                                                              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
                                                                suzigirl Feb 21, 2013 02:49 PM

                                                                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
                                                                  Dirtywextraolives Feb 21, 2013 05:32 PM

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

                                                                  1. re: Dirtywextraolives
                                                                    suzigirl Feb 21, 2013 06:24 PM

                                                                    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
                                                                      gingershelley Feb 21, 2013 06:35 PM

                                                                      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
                                                                        mariacarmen Feb 21, 2013 07:37 PM

                                                                        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
                                                                          LindaWhit Feb 22, 2013 06:36 AM

                                                                          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
                                                                          suzigirl Feb 22, 2013 10:34 AM

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

                                                                2. sunangelmb Feb 21, 2013 02:46 PM

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

                                                                  1. iowagirl Feb 21, 2013 03:35 PM

                                                                    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. THoey1963 Feb 21, 2013 03:42 PM

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


                                                                      1. c
                                                                        CookieLee Feb 21, 2013 06:31 PM

                                                                        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. gingershelley Feb 21, 2013 06:44 PM

                                                                          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. scubadoo97 Feb 21, 2013 06:51 PM

                                                                            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. Bacardi1 Feb 21, 2013 07:11 PM

                                                                              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. mariacarmen Feb 21, 2013 07:28 PM

                                                                                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
                                                                                  alliegator Feb 22, 2013 07:15 AM

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

                                                                                  1. re: mariacarmen
                                                                                    suzigirl Feb 22, 2013 10:39 AM

                                                                                    Dinner is making me jealous. Good luck tonight

                                                                                    1. re: mariacarmen
                                                                                      gingershelley Feb 22, 2013 10:53 AM


                                                                                      1. re: gingershelley
                                                                                        mariacarmen Feb 22, 2013 01:09 PM

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

                                                                                        1. re: mariacarmen
                                                                                          gingershelley Feb 22, 2013 04:31 PM

                                                                                          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
                                                                                            mariacarmen Feb 22, 2013 09:15 PM

                                                                                            one sincerely hopes.

                                                                                    2. h
                                                                                      Harters Feb 22, 2013 03:57 AM

                                                                                      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
                                                                                        Breadcrumbs Feb 23, 2013 05:41 AM

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

                                                                                        1. re: Breadcrumbs
                                                                                          Harters Feb 23, 2013 06:02 AM

                                                                                          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
                                                                                            Breadcrumbs Feb 23, 2013 06:08 AM

                                                                                            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
                                                                                              Harters Feb 23, 2013 06:32 AM

                                                                                              That's the one, Breadcrumbs.

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

                                                                                              1. re: Harters
                                                                                                Breadcrumbs Feb 23, 2013 06:39 AM

                                                                                                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
                                                                                                  Harters Feb 23, 2013 07:26 AM

                                                                                                  By the way, what's EYB?

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

                                                                                                  1. re: Harters
                                                                                                    Breadcrumbs Feb 23, 2013 07:34 AM

                                                                                                    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:


                                                                                                    I'll most definitely report back on the hotpot.

                                                                                                    1. re: Breadcrumbs
                                                                                                      Harters Feb 23, 2013 08:17 AM

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

                                                                                      2. Berheenia Feb 22, 2013 04:13 AM

                                                                                        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. alliegator Feb 22, 2013 07:25 AM

                                                                                          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
                                                                                            LindaWhit Feb 22, 2013 07:57 AM

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

                                                                                            1. re: LindaWhit
                                                                                              alliegator Feb 22, 2013 09:48 AM

                                                                                              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
                                                                                                mariacarmen Feb 22, 2013 01:11 PM

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

                                                                                          2. juliejulez Feb 22, 2013 09:59 AM

                                                                                            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
                                                                                              alliegator Feb 22, 2013 12:04 PM

                                                                                              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
                                                                                                juliejulez Feb 22, 2013 08:49 PM

                                                                                                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. ChristinaMason Feb 22, 2013 11:14 AM

                                                                                              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
                                                                                                gingershelley Feb 22, 2013 04:32 PM

                                                                                                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
                                                                                                  ChristinaMason Feb 23, 2013 02:22 PM

                                                                                                  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
                                                                                                    gingershelley Feb 23, 2013 04:01 PM

                                                                                                    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
                                                                                                      suzigirl Feb 23, 2013 04:20 PM

                                                                                                      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
                                                                                                        gingershelley Feb 24, 2013 03:53 PM

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

                                                                                                2. JungMann Feb 22, 2013 12:19 PM

                                                                                                  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
                                                                                                    mariacarmen Feb 22, 2013 01:11 PM

                                                                                                    it's too far gone to freeze?

                                                                                                    1. re: mariacarmen
                                                                                                      LindaWhit Feb 22, 2013 01:25 PM

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

                                                                                                      1. re: mariacarmen
                                                                                                        JungMann Feb 22, 2013 01:38 PM

                                                                                                        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
                                                                                                          LindaWhit Feb 22, 2013 02:04 PM

                                                                                                          Ahh - yes. Five days? Time to toss.

                                                                                                          1. re: JungMann
                                                                                                            mariacarmen Feb 22, 2013 09:16 PM

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

                                                                                                        2. re: JungMann
                                                                                                          gingershelley Feb 22, 2013 04:35 PM

                                                                                                          "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. v
                                                                                                          Violatp Feb 22, 2013 02:12 PM

                                                                                                          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. steve h. Feb 22, 2013 02:28 PM

                                                                                                            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. LindaWhit Feb 22, 2013 03:53 PM

                                                                                                              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
                                                                                                                gingershelley Feb 22, 2013 04:40 PM

                                                                                                                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
                                                                                                                  LindaWhit Feb 22, 2013 05:04 PM

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

                                                                                                                2. re: LindaWhit
                                                                                                                  mariacarmen Feb 22, 2013 09:17 PM

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

                                                                                                                3. suzigirl Feb 22, 2013 04:05 PM

                                                                                                                  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. gingershelley Feb 22, 2013 04:53 PM

                                                                                                                    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
                                                                                                                      LindaWhit Feb 22, 2013 05:11 PM

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

                                                                                                                      1. re: gingershelley
                                                                                                                        juliejulez Feb 22, 2013 08:51 PM

                                                                                                                        The chicken and the cupcakes sound great!

                                                                                                                        1. re: gingershelley
                                                                                                                          mariacarmen Feb 22, 2013 09:19 PM

                                                                                                                          RETOXIFICATION - CHECK!

                                                                                                                          enjoy your evening, sounds great!

                                                                                                                          1. re: gingershelley
                                                                                                                            linguafood Feb 23, 2013 09:52 AM

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

                                                                                                                            1. re: linguafood
                                                                                                                              gingershelley Feb 23, 2013 11:11 AM


                                                                                                                              1. re: linguafood
                                                                                                                                suzigirl Feb 23, 2013 11:20 AM

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

                                                                                                                                1. re: suzigirl
                                                                                                                                  linguafood Feb 23, 2013 01:52 PM

                                                                                                                                  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
                                                                                                                                    suzigirl Feb 23, 2013 02:14 PM

                                                                                                                                    Sad indeed. Lol

                                                                                                                                    1. re: linguafood
                                                                                                                                      gingershelley Feb 23, 2013 04:02 PM

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

                                                                                                                              2. i
                                                                                                                                ItalianNana Feb 22, 2013 05:03 PM

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

                                                                                                                                1 Reply
                                                                                                                                1. re: ItalianNana
                                                                                                                                  suzigirl Feb 22, 2013 06:02 PM

                                                                                                                                  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. boyzoma Feb 22, 2013 05:09 PM

                                                                                                                                  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
                                                                                                                                    suzigirl Feb 22, 2013 05:47 PM

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

                                                                                                                                    1. re: boyzoma
                                                                                                                                      Frizzle Feb 22, 2013 05:52 PM

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

                                                                                                                                      1. re: Frizzle
                                                                                                                                        boyzoma Feb 22, 2013 06:07 PM

                                                                                                                                        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
                                                                                                                                        Dirtywextraolives Feb 22, 2013 06:18 PM

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

                                                                                                                                        1. re: boyzoma
                                                                                                                                          mariacarmen Feb 22, 2013 09:19 PM

                                                                                                                                          awww, nice!

                                                                                                                                        2. gini Feb 22, 2013 05:16 PM

                                                                                                                                          Chicarones and platanos. Yes.

                                                                                                                                          3 Replies
                                                                                                                                          1. re: gini
                                                                                                                                            mariacarmen Feb 22, 2013 09:20 PM

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

                                                                                                                                            1. re: mariacarmen
                                                                                                                                              gini Feb 23, 2013 06:27 AM

                                                                                                                                              Puerco, claro que si!

                                                                                                                                              1. re: gini
                                                                                                                                                mariacarmen Feb 24, 2013 08:40 PM

                                                                                                                                                mmmmm que bien!

                                                                                                                                          2. roxlet Feb 22, 2013 05:17 PM

                                                                                                                                            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
                                                                                                                                              boyzoma Feb 22, 2013 05:21 PM

                                                                                                                                              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
                                                                                                                                                mariacarmen Feb 22, 2013 09:21 PM

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

                                                                                                                                              2. f
                                                                                                                                                Frizzle Feb 22, 2013 06:04 PM

                                                                                                                                                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
                                                                                                                                                  Frizzle Feb 23, 2013 01:53 AM

                                                                                                                                                  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
                                                                                                                                                    LindaWhit Feb 23, 2013 05:28 AM

                                                                                                                                                    *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
                                                                                                                                                      Frizzle Feb 23, 2013 09:16 AM

                                                                                                                                                      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
                                                                                                                                                        LindaWhit Feb 23, 2013 12:03 PM

                                                                                                                                                        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
                                                                                                                                                      juliejulez Feb 23, 2013 09:55 AM

                                                                                                                                                      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
                                                                                                                                                        Frizzle Feb 23, 2013 06:01 PM

                                                                                                                                                        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
                                                                                                                                                          juliejulez Feb 23, 2013 06:37 PM

                                                                                                                                                          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
                                                                                                                                                            linguafood Feb 24, 2013 11:52 AM

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

                                                                                                                                                          2. re: Frizzle
                                                                                                                                                            gingershelley Feb 24, 2013 03:53 PM

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

                                                                                                                                                        2. re: Frizzle
                                                                                                                                                          mariacarmen Feb 24, 2013 08:46 PM

                                                                                                                                                          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
                                                                                                                                                            Frizzle Feb 24, 2013 09:22 PM

                                                                                                                                                            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. d
                                                                                                                                                        Dirtywextraolives Feb 22, 2013 06:22 PM

                                                                                                                                                        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
                                                                                                                                                          roxlet Feb 22, 2013 06:23 PM

                                                                                                                                                          Oh, yum! One of my favorites.

                                                                                                                                                          1. re: roxlet
                                                                                                                                                            Dirtywextraolives Feb 22, 2013 06:34 PM

                                                                                                                                                            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
                                                                                                                                                              roxlet Feb 23, 2013 07:39 AM

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

                                                                                                                                                          2. re: Dirtywextraolives
                                                                                                                                                            steve h. Feb 22, 2013 06:27 PM

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

                                                                                                                                                            Well done.

                                                                                                                                                            1. re: steve h.
                                                                                                                                                              Dirtywextraolives Feb 22, 2013 06:31 PM

                                                                                                                                                              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
                                                                                                                                                              suzigirl Feb 22, 2013 06:30 PM

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

                                                                                                                                                              1. re: Dirtywextraolives
                                                                                                                                                                mariacarmen Feb 22, 2013 09:30 PM

                                                                                                                                                                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
                                                                                                                                                                  Dirtywextraolives Feb 23, 2013 10:07 AM

                                                                                                                                                                  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
                                                                                                                                                                    mariacarmen Feb 24, 2013 08:47 PM


                                                                                                                                                                    1. re: mariacarmen
                                                                                                                                                                      Dirtywextraolives Feb 24, 2013 09:43 PM

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

                                                                                                                                                                2. re: Dirtywextraolives
                                                                                                                                                                  boyzoma Feb 23, 2013 11:10 AM

                                                                                                                                                                  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
                                                                                                                                                                    Dirtywextraolives Feb 23, 2013 03:08 PM

                                                                                                                                                                    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. Bacardi1 Feb 22, 2013 07:00 PM

                                                                                                                                                                  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
                                                                                                                                                                    LindaWhit Feb 23, 2013 05:32 AM

                                                                                                                                                                    Bacardi, that cacciatore sounds *very* good!

                                                                                                                                                                    1. re: LindaWhit
                                                                                                                                                                      Bacardi1 Feb 23, 2013 11:17 AM


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

                                                                                                                                                                      1. re: Bacardi1
                                                                                                                                                                        Dirtywextraolives Feb 23, 2013 03:11 PM

                                                                                                                                                                        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. deet13 Feb 22, 2013 09:17 PM

                                                                                                                                                                    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
                                                                                                                                                                      mariacarmen Feb 22, 2013 10:17 PM

                                                                                                                                                                      that sounds really fabulous.

                                                                                                                                                                    2. mariacarmen Feb 22, 2013 09:53 PM

                                                                                                                                                                      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
                                                                                                                                                                        LindaWhit Feb 23, 2013 05:35 AM

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

                                                                                                                                                                        1. re: mariacarmen
                                                                                                                                                                          roxlet Feb 23, 2013 07:40 AM

                                                                                                                                                                          That looks so good! Any maybe ww friendly?

                                                                                                                                                                          1. re: mariacarmen
                                                                                                                                                                            gingershelley Feb 23, 2013 11:17 AM

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

                                                                                                                                                                            1. re: mariacarmen
                                                                                                                                                                              linguafood Feb 23, 2013 01:53 PM


                                                                                                                                                                              1. re: linguafood
                                                                                                                                                                                boyzoma Feb 23, 2013 04:36 PM

                                                                                                                                                                                +1 !!!!!!!

                                                                                                                                                                              2. re: mariacarmen
                                                                                                                                                                                Dirtywextraolives Feb 23, 2013 03:20 PM

                                                                                                                                                                                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
                                                                                                                                                                                  mariacarmen Feb 24, 2013 08:52 PM

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

                                                                                                                                                                                  1. re: mariacarmen
                                                                                                                                                                                    Dirtywextraolives Feb 24, 2013 09:41 PM

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

                                                                                                                                                                              3. h
                                                                                                                                                                                Harters Feb 23, 2013 03:09 AM

                                                                                                                                                                                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. juliejulez Feb 23, 2013 09:54 AM

                                                                                                                                                                                  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
                                                                                                                                                                                    suzigirl Feb 23, 2013 11:25 AM

                                                                                                                                                                                    Everything about that sounds great.

                                                                                                                                                                                    1. re: suzigirl
                                                                                                                                                                                      juliejulez Feb 23, 2013 05:09 PM

                                                                                                                                                                                      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
                                                                                                                                                                                        suzigirl Feb 23, 2013 06:03 PM

                                                                                                                                                                                        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
                                                                                                                                                                                          juliejulez Feb 23, 2013 06:39 PM

                                                                                                                                                                                          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. linguafood Feb 23, 2013 10:01 AM

                                                                                                                                                                                    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
                                                                                                                                                                                      juliejulez Feb 23, 2013 10:04 AM

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

                                                                                                                                                                                      1. re: juliejulez
                                                                                                                                                                                        linguafood Feb 23, 2013 10:15 AM

                                                                                                                                                                                        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
                                                                                                                                                                                        Berheenia Feb 23, 2013 11:05 AM

                                                                                                                                                                                        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
                                                                                                                                                                                          gingershelley Feb 23, 2013 11:21 AM

                                                                                                                                                                                          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
                                                                                                                                                                                          gingershelley Feb 23, 2013 11:20 AM

                                                                                                                                                                                          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
                                                                                                                                                                                            linguafood Feb 23, 2013 02:02 PM

                                                                                                                                                                                            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
                                                                                                                                                                                              suzigirl Feb 23, 2013 02:18 PM

                                                                                                                                                                                              I want to come to that party. Yum

                                                                                                                                                                                              1. re: suzigirl
                                                                                                                                                                                                linguafood Feb 23, 2013 02:55 PM

                                                                                                                                                                                                Doors open at 5 PM.

                                                                                                                                                                                                1. re: linguafood
                                                                                                                                                                                                  suzigirl Feb 23, 2013 03:04 PM

                                                                                                                                                                                                  I'm getting my shoes.

                                                                                                                                                                                          2. re: linguafood
                                                                                                                                                                                            LindaWhit Feb 23, 2013 12:06 PM

                                                                                                                                                                                            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
                                                                                                                                                                                              suzigirl Feb 23, 2013 02:16 PM

                                                                                                                                                                                              That sounds like alot of fun. And tasty

                                                                                                                                                                                              1. re: linguafood
                                                                                                                                                                                                mariacarmen Feb 24, 2013 08:57 PM

                                                                                                                                                                                                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
                                                                                                                                                                                                  linguafood Feb 24, 2013 10:15 PM

                                                                                                                                                                                                  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
                                                                                                                                                                                                    ChristinaMason Feb 25, 2013 06:09 AM

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

                                                                                                                                                                                                    1. re: ChristinaMason
                                                                                                                                                                                                      linguafood Feb 25, 2013 10:58 AM

                                                                                                                                                                                                      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
                                                                                                                                                                                                      mariacarmen Feb 25, 2013 12:44 PM

                                                                                                                                                                                                      sounds fantastic.

                                                                                                                                                                                                2. PHREDDY Feb 23, 2013 10:52 AM

                                                                                                                                                                                                  @ 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
                                                                                                                                                                                                    Berheenia Feb 23, 2013 11:11 AM

                                                                                                                                                                                                    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
                                                                                                                                                                                                      suzigirl Feb 23, 2013 11:29 AM

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

                                                                                                                                                                                                      1. re: Berheenia
                                                                                                                                                                                                        LindaWhit Feb 23, 2013 12:08 PM

                                                                                                                                                                                                        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
                                                                                                                                                                                                          roxlet Feb 23, 2013 12:23 PM

                                                                                                                                                                                                          Ouch! Feel better!

                                                                                                                                                                                                          1. re: Berheenia
                                                                                                                                                                                                            scubadoo97 Feb 23, 2013 02:28 PM

                                                                                                                                                                                                            Ouch! Feel better soon.

                                                                                                                                                                                                            1. re: Berheenia
                                                                                                                                                                                                              Dirtywextraolives Feb 23, 2013 03:37 PM

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

                                                                                                                                                                                                              1. re: Berheenia
                                                                                                                                                                                                                mariacarmen Feb 24, 2013 08:58 PM

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

                                                                                                                                                                                                                1. re: mariacarmen
                                                                                                                                                                                                                  Berheenia Feb 28, 2013 06:59 AM

                                                                                                                                                                                                                  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
                                                                                                                                                                                                                    suzigirl Feb 28, 2013 10:58 AM

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

                                                                                                                                                                                                                    1. re: Berheenia
                                                                                                                                                                                                                      mariacarmen Mar 6, 2013 03:37 PM

                                                                                                                                                                                                                      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
                                                                                                                                                                                                                    LindaWhit Feb 28, 2013 11:01 AM

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

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

                                                                                                                                                                                                                2. Njchicaa Feb 23, 2013 10:58 AM

                                                                                                                                                                                                                  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. PHREDDY Feb 23, 2013 11:29 AM

                                                                                                                                                                                                                    I live in New York but hide in south fla.

                                                                                                                                                                                                                    1 Reply
                                                                                                                                                                                                                    1. re: PHREDDY
                                                                                                                                                                                                                      suzigirl Feb 23, 2013 11:51 AM

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

                                                                                                                                                                                                                    2. LindaWhit Feb 23, 2013 12:10 PM

                                                                                                                                                                                                                      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
                                                                                                                                                                                                                        Breadcrumbs Feb 23, 2013 01:04 PM

                                                                                                                                                                                                                        Have fun Linda, I'll live vicariously!!

                                                                                                                                                                                                                        1. re: LindaWhit
                                                                                                                                                                                                                          gingershelley Feb 23, 2013 05:08 PM

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

                                                                                                                                                                                                                          Sangria sounds GOOD.

                                                                                                                                                                                                                          1. re: gingershelley
                                                                                                                                                                                                                            LindaWhit Feb 23, 2013 07:36 PM

                                                                                                                                                                                                                            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
                                                                                                                                                                                                                              gingershelley Feb 24, 2013 03:56 PM

                                                                                                                                                                                                                              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
                                                                                                                                                                                                                                LindaWhit Feb 24, 2013 04:20 PM

                                                                                                                                                                                                                                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
                                                                                                                                                                                                                                  gingershelley Feb 25, 2013 12:40 PM


                                                                                                                                                                                                                        2. roxlet Feb 23, 2013 01:55 PM

                                                                                                                                                                                                                          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
                                                                                                                                                                                                                            linguafood Feb 23, 2013 02:20 PM

                                                                                                                                                                                                                            What a cool idea!

                                                                                                                                                                                                                            1. re: roxlet
                                                                                                                                                                                                                              Dirtywextraolives Feb 23, 2013 03:40 PM

                                                                                                                                                                                                                              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
                                                                                                                                                                                                                                roxlet Feb 23, 2013 04:08 PM

                                                                                                                                                                                                                                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
                                                                                                                                                                                                                                gingershelley Feb 23, 2013 05:09 PM

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

                                                                                                                                                                                                                              3. suzigirl Feb 23, 2013 02:23 PM

                                                                                                                                                                                                                                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
                                                                                                                                                                                                                                  linguafood Feb 23, 2013 03:05 PM

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

                                                                                                                                                                                                                                  1. re: linguafood
                                                                                                                                                                                                                                    suzigirl Feb 23, 2013 03:25 PM

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

                                                                                                                                                                                                                                    1. re: suzigirl
                                                                                                                                                                                                                                      linguafood Feb 23, 2013 03:35 PM

                                                                                                                                                                                                                                      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
                                                                                                                                                                                                                                        suzigirl Feb 23, 2013 03:44 PM

                                                                                                                                                                                                                                        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
                                                                                                                                                                                                                                          Violatp Feb 23, 2013 04:46 PM

                                                                                                                                                                                                                                          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
                                                                                                                                                                                                                                            suzigirl Feb 23, 2013 05:07 PM

                                                                                                                                                                                                                                            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
                                                                                                                                                                                                                                              LindaWhit Feb 23, 2013 07:38 PM

                                                                                                                                                                                                                                              Whereas I adore sourdough - love the chewy crust!

                                                                                                                                                                                                                                          2. re: linguafood
                                                                                                                                                                                                                                            gingershelley Feb 23, 2013 05:11 PM

                                                                                                                                                                                                                                            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. ChristinaMason Feb 23, 2013 02:34 PM

                                                                                                                                                                                                                                      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
                                                                                                                                                                                                                                        scubadoo97 Feb 23, 2013 02:44 PM

                                                                                                                                                                                                                                        sounds yummy Christina

                                                                                                                                                                                                                                        1. re: ChristinaMason
                                                                                                                                                                                                                                          suzigirl Feb 23, 2013 02:46 PM

                                                                                                                                                                                                                                          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
                                                                                                                                                                                                                                            linguafood Feb 23, 2013 02:57 PM

                                                                                                                                                                                                                                            Wow! Homemade hard cider!! Want.

                                                                                                                                                                                                                                            1. re: ChristinaMason
                                                                                                                                                                                                                                              Dirtywextraolives Feb 23, 2013 03:42 PM

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

                                                                                                                                                                                                                                              1. re: Dirtywextraolives
                                                                                                                                                                                                                                                ChristinaMason Feb 24, 2013 07:24 AM

                                                                                                                                                                                                                                                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
                                                                                                                                                                                                                                                  Dirtywextraolives Feb 24, 2013 12:46 PM

                                                                                                                                                                                                                                                  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
                                                                                                                                                                                                                                                    ChristinaMason Feb 24, 2013 03:18 PM

                                                                                                                                                                                                                                                    That's right. :)

                                                                                                                                                                                                                                                    1. re: ChristinaMason
                                                                                                                                                                                                                                                      Dirtywextraolives Feb 24, 2013 03:22 PM

                                                                                                                                                                                                                                                      Sounds great, thanks!

                                                                                                                                                                                                                                              2. re: ChristinaMason
                                                                                                                                                                                                                                                Breadcrumbs Feb 23, 2013 03:54 PM

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

                                                                                                                                                                                                                                                1. re: ChristinaMason
                                                                                                                                                                                                                                                  gingershelley Feb 23, 2013 05:12 PM

                                                                                                                                                                                                                                                  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
                                                                                                                                                                                                                                                    ChristinaMason Feb 24, 2013 07:26 AM

                                                                                                                                                                                                                                                    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
                                                                                                                                                                                                                                                    steve h. Feb 23, 2013 05:13 PM

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

                                                                                                                                                                                                                                                    1. re: steve h.
                                                                                                                                                                                                                                                      ChristinaMason Feb 24, 2013 07:16 AM

                                                                                                                                                                                                                                                      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
                                                                                                                                                                                                                                                        Breadcrumbs Feb 24, 2013 07:34 AM

                                                                                                                                                                                                                                                        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
                                                                                                                                                                                                                                                          ChristinaMason Feb 24, 2013 08:03 AM

                                                                                                                                                                                                                                                          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
                                                                                                                                                                                                                                                            Breadcrumbs Feb 24, 2013 08:16 AM

                                                                                                                                                                                                                                                            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
                                                                                                                                                                                                                                                          LindaWhit Feb 24, 2013 07:35 AM

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

                                                                                                                                                                                                                                                          1. re: LindaWhit
                                                                                                                                                                                                                                                            ChristinaMason Feb 24, 2013 08:17 AM

                                                                                                                                                                                                                                                            Grazie, Linda :)

                                                                                                                                                                                                                                                            1. re: ChristinaMason
                                                                                                                                                                                                                                                              steve h. Feb 24, 2013 10:03 AM

                                                                                                                                                                                                                                                              That's a home run, CM.

                                                                                                                                                                                                                                                              Well done.

                                                                                                                                                                                                                                                          2. re: ChristinaMason
                                                                                                                                                                                                                                                            GretchenS Feb 24, 2013 09:19 AM

                                                                                                                                                                                                                                                            Absolutely fabulous, CM!!!

                                                                                                                                                                                                                                                            1. re: ChristinaMason
                                                                                                                                                                                                                                                              Dirtywextraolives Feb 24, 2013 12:49 PM

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

                                                                                                                                                                                                                                                              1. re: Dirtywextraolives
                                                                                                                                                                                                                                                                ChristinaMason Feb 24, 2013 03:19 PM

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

                                                                                                                                                                                                                                                                1. re: ChristinaMason
                                                                                                                                                                                                                                                                  Dirtywextraolives Feb 24, 2013 03:24 PM

                                                                                                                                                                                                                                                                  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
                                                                                                                                                                                                                                                                gingershelley Feb 24, 2013 04:01 PM

                                                                                                                                                                                                                                                                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
                                                                                                                                                                                                                                                                  ChristinaMason Feb 24, 2013 04:10 PM

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

                                                                                                                                                                                                                                                                2. re: ChristinaMason
                                                                                                                                                                                                                                                                  mariacarmen Feb 24, 2013 09:05 PM

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

                                                                                                                                                                                                                                                            2. Breadcrumbs Feb 23, 2013 04:00 PM

                                                                                                                                                                                                                                                              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
                                                                                                                                                                                                                                                                linguafood Feb 23, 2013 04:03 PM

                                                                                                                                                                                                                                                                LOOK at that lasagna.

                                                                                                                                                                                                                                                                1. re: linguafood
                                                                                                                                                                                                                                                                  roxlet Feb 23, 2013 04:10 PM

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

                                                                                                                                                                                                                                                                  1. re: roxlet
                                                                                                                                                                                                                                                                    Breadcrumbs Feb 24, 2013 06:16 AM

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

                                                                                                                                                                                                                                                                2. re: Breadcrumbs
                                                                                                                                                                                                                                                                  suzigirl Feb 23, 2013 04:25 PM

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

                                                                                                                                                                                                                                                                  1. re: suzigirl
                                                                                                                                                                                                                                                                    GretchenS Feb 24, 2013 09:20 AM


                                                                                                                                                                                                                                                                  2. re: Breadcrumbs
                                                                                                                                                                                                                                                                    juliejulez Feb 23, 2013 07:16 PM

                                                                                                                                                                                                                                                                    gosh that's pretty

                                                                                                                                                                                                                                                                    1. re: Breadcrumbs
                                                                                                                                                                                                                                                                      LindaWhit Feb 23, 2013 07:40 PM

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

                                                                                                                                                                                                                                                                      1. re: LindaWhit
                                                                                                                                                                                                                                                                        Breadcrumbs Feb 24, 2013 06:15 AM

                                                                                                                                                                                                                                                                        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
                                                                                                                                                                                                                                                                        Dirtywextraolives Feb 24, 2013 12:53 PM

                                                                                                                                                                                                                                                                        Wow, beautiful!

                                                                                                                                                                                                                                                                        1. re: Breadcrumbs
                                                                                                                                                                                                                                                                          gingershelley Feb 24, 2013 04:02 PM

                                                                                                                                                                                                                                                                          Wow, just WOW!

                                                                                                                                                                                                                                                                          NEED lasagna now.....

                                                                                                                                                                                                                                                                          1. re: Breadcrumbs
                                                                                                                                                                                                                                                                            mariacarmen Feb 24, 2013 09:06 PM

                                                                                                                                                                                                                                                                            oh man, drool-inciting!

                                                                                                                                                                                                                                                                          2. Cherylptw Feb 23, 2013 07:51 PM

                                                                                                                                                                                                                                                                            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. h
                                                                                                                                                                                                                                                                              Harters Feb 24, 2013 02:54 AM

                                                                                                                                                                                                                                                                              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
                                                                                                                                                                                                                                                                                mariacarmen Feb 24, 2013 09:09 PM

                                                                                                                                                                                                                                                                                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. Bacardi1 Feb 24, 2013 05:46 AM

                                                                                                                                                                                                                                                                                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
                                                                                                                                                                                                                                                                                  Breadcrumbs Feb 24, 2013 06:12 AM

                                                                                                                                                                                                                                                                                  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
                                                                                                                                                                                                                                                                                    mariacarmen Feb 24, 2013 09:10 PM

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

                                                                                                                                                                                                                                                                                  2. juliejulez Feb 24, 2013 07:51 AM

                                                                                                                                                                                                                                                                                    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
                                                                                                                                                                                                                                                                                      Dirtywextraolives Feb 24, 2013 12:57 PM

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

                                                                                                                                                                                                                                                                                      1. re: Dirtywextraolives
                                                                                                                                                                                                                                                                                        gingershelley Feb 24, 2013 04:03 PM


                                                                                                                                                                                                                                                                                      2. re: juliejulez
                                                                                                                                                                                                                                                                                        juliejulez Feb 24, 2013 07:52 PM

                                                                                                                                                                                                                                                                                        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. Breadcrumbs Feb 24, 2013 09:51 AM

                                                                                                                                                                                                                                                                                        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
                                                                                                                                                                                                                                                                                          LindaWhit Feb 24, 2013 10:52 AM

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

                                                                                                                                                                                                                                                                                          1. re: Breadcrumbs
                                                                                                                                                                                                                                                                                            Dirtywextraolives Feb 24, 2013 12:59 PM

                                                                                                                                                                                                                                                                                            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
                                                                                                                                                                                                                                                                                              roxlet Feb 24, 2013 02:13 PM

                                                                                                                                                                                                                                                                                              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
                                                                                                                                                                                                                                                                                                Dirtywextraolives Feb 24, 2013 03:17 PM

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

                                                                                                                                                                                                                                                                                                1. re: Dirtywextraolives
                                                                                                                                                                                                                                                                                                  Breadcrumbs Feb 24, 2013 03:28 PM

                                                                                                                                                                                                                                                                                                  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
                                                                                                                                                                                                                                                                                              ChristinaMason Feb 24, 2013 03:07 PM


                                                                                                                                                                                                                                                                                              1. re: ChristinaMason
                                                                                                                                                                                                                                                                                                Breadcrumbs Feb 24, 2013 03:29 PM

                                                                                                                                                                                                                                                                                                Thanks CM!

                                                                                                                                                                                                                                                                                              2. re: Breadcrumbs
                                                                                                                                                                                                                                                                                                gingershelley Feb 24, 2013 04:05 PM

                                                                                                                                                                                                                                                                                                That just looks superb...

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

                                                                                                                                                                                                                                                                                                1. re: Breadcrumbs
                                                                                                                                                                                                                                                                                                  mariacarmen Feb 24, 2013 09:13 PM

                                                                                                                                                                                                                                                                                                  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
                                                                                                                                                                                                                                                                                                    Breadcrumbs Feb 25, 2013 03:34 PM

                                                                                                                                                                                                                                                                                                    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
                                                                                                                                                                                                                                                                                                    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.


                                                                                                                                                                                                                                                                                                    1. re: Breadcrumbs
                                                                                                                                                                                                                                                                                                      mariacarmen Feb 25, 2013 04:38 PM

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

                                                                                                                                                                                                                                                                                                      1. re: mariacarmen
                                                                                                                                                                                                                                                                                                        Breadcrumbs Feb 25, 2013 05:08 PM

                                                                                                                                                                                                                                                                                                        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. d
                                                                                                                                                                                                                                                                                                  Dirtywextraolives Feb 24, 2013 01:11 PM

                                                                                                                                                                                                                                                                                                  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
                                                                                                                                                                                                                                                                                                    gingershelley Feb 24, 2013 04:06 PM

                                                                                                                                                                                                                                                                                                    Very nice!

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

                                                                                                                                                                                                                                                                                                    1. re: gingershelley
                                                                                                                                                                                                                                                                                                      Dirtywextraolives Feb 24, 2013 05:29 PM

                                                                                                                                                                                                                                                                                                      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
                                                                                                                                                                                                                                                                                                      Dirtywextraolives Feb 24, 2013 08:04 PM

                                                                                                                                                                                                                                                                                                      Not the best pic, but here it is:

                                                                                                                                                                                                                                                                                                      1. re: Dirtywextraolives
                                                                                                                                                                                                                                                                                                        ChristinaMason Feb 24, 2013 08:22 PM

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

                                                                                                                                                                                                                                                                                                        1. re: Dirtywextraolives
                                                                                                                                                                                                                                                                                                          juliejulez Feb 24, 2013 08:23 PM

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

                                                                                                                                                                                                                                                                                                          1. re: Dirtywextraolives
                                                                                                                                                                                                                                                                                                            mariacarmen Feb 24, 2013 09:16 PM

                                                                                                                                                                                                                                                                                                            that meat looks perfect!

                                                                                                                                                                                                                                                                                                            1. re: Dirtywextraolives
                                                                                                                                                                                                                                                                                                              Dirtywextraolives Feb 24, 2013 09:40 PM

                                                                                                                                                                                                                                                                                                              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. w
                                                                                                                                                                                                                                                                                                            wyogal Feb 24, 2013 01:48 PM

                                                                                                                                                                                                                                                                                                            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. iowagirl Feb 24, 2013 02:15 PM

                                                                                                                                                                                                                                                                                                              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
                                                                                                                                                                                                                                                                                                                gingershelley Feb 24, 2013 04:07 PM

                                                                                                                                                                                                                                                                                                                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. MidwesternerTT Feb 24, 2013 02:39 PM

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

                                                                                                                                                                                                                                                                                                                1 Reply
                                                                                                                                                                                                                                                                                                                1. re: MidwesternerTT
                                                                                                                                                                                                                                                                                                                  mariacarmen Feb 24, 2013 09:20 PM

                                                                                                                                                                                                                                                                                                                  i want that! i want that right now!

                                                                                                                                                                                                                                                                                                                2. LindaWhit Feb 24, 2013 02:46 PM

                                                                                                                                                                                                                                                                                                                  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
                                                                                                                                                                                                                                                                                                                    ChristinaMason Feb 24, 2013 03:33 PM

                                                                                                                                                                                                                                                                                                                    That sounds fabulous.

                                                                                                                                                                                                                                                                                                                    1. re: ChristinaMason
                                                                                                                                                                                                                                                                                                                      mariacarmen Feb 24, 2013 09:21 PM

                                                                                                                                                                                                                                                                                                                      it sure does, doesn't it?

                                                                                                                                                                                                                                                                                                                      1. re: mariacarmen
                                                                                                                                                                                                                                                                                                                        LindaWhit Feb 25, 2013 06:20 AM

                                                                                                                                                                                                                                                                                                                        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
                                                                                                                                                                                                                                                                                                                      gingershelley Feb 24, 2013 04:09 PM

                                                                                                                                                                                                                                                                                                                      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
                                                                                                                                                                                                                                                                                                                        scubadoo97 Feb 24, 2013 04:18 PM

                                                                                                                                                                                                                                                                                                                        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. boyzoma Feb 24, 2013 02:51 PM

                                                                                                                                                                                                                                                                                                                      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
                                                                                                                                                                                                                                                                                                                        ChristinaMason Feb 24, 2013 03:33 PM

                                                                                                                                                                                                                                                                                                                        Mmm, but that also sounds great.

                                                                                                                                                                                                                                                                                                                        1. re: boyzoma
                                                                                                                                                                                                                                                                                                                          gingershelley Feb 24, 2013 04:09 PM

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

                                                                                                                                                                                                                                                                                                                          1. re: boyzoma
                                                                                                                                                                                                                                                                                                                            boyzoma Feb 25, 2013 02:57 AM

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

                                                                                                                                                                                                                                                                                                                            1. re: boyzoma
                                                                                                                                                                                                                                                                                                                              LindaWhit Feb 25, 2013 06:21 AM

                                                                                                                                                                                                                                                                                                                              Looks AMAZING, boyzoma!

                                                                                                                                                                                                                                                                                                                          2. ChristinaMason Feb 24, 2013 03:40 PM

                                                                                                                                                                                                                                                                                                                            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
                                                                                                                                                                                                                                                                                                                              juliejulez Feb 24, 2013 03:43 PM

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

                                                                                                                                                                                                                                                                                                                              1. re: juliejulez
                                                                                                                                                                                                                                                                                                                                ChristinaMason Feb 24, 2013 03:49 PM

                                                                                                                                                                                                                                                                                                                                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
                                                                                                                                                                                                                                                                                                                                  ChristinaMason Feb 24, 2013 08:24 PM

                                                                                                                                                                                                                                                                                                                                  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
                                                                                                                                                                                                                                                                                                                                gingershelley Feb 24, 2013 04:10 PM

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

                                                                                                                                                                                                                                                                                                                              3. gingershelley Feb 24, 2013 04:13 PM

                                                                                                                                                                                                                                                                                                                                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
                                                                                                                                                                                                                                                                                                                                  LindaWhit Feb 24, 2013 04:22 PM

                                                                                                                                                                                                                                                                                                                                  Have fun at the party!

                                                                                                                                                                                                                                                                                                                                  1. re: gingershelley
                                                                                                                                                                                                                                                                                                                                    Dirtywextraolives Feb 24, 2013 05:33 PM

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

                                                                                                                                                                                                                                                                                                                                    1. re: gingershelley
                                                                                                                                                                                                                                                                                                                                      iowagirl Feb 24, 2013 07:46 PM

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

                                                                                                                                                                                                                                                                                                                                      1. re: gingershelley
                                                                                                                                                                                                                                                                                                                                        ChristinaMason Feb 24, 2013 08:25 PM

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

                                                                                                                                                                                                                                                                                                                                        1. re: ChristinaMason
                                                                                                                                                                                                                                                                                                                                          gingershelley Feb 25, 2013 12:54 PM

                                                                                                                                                                                                                                                                                                                                          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
                                                                                                                                                                                                                                                                                                                                            mariacarmen Feb 25, 2013 04:38 PM

                                                                                                                                                                                                                                                                                                                                            that sounds really good!

                                                                                                                                                                                                                                                                                                                                            1. re: gingershelley
                                                                                                                                                                                                                                                                                                                                              ChristinaMason Feb 25, 2013 07:29 PM

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

                                                                                                                                                                                                                                                                                                                                        2. LMAshton Feb 24, 2013 04:17 PM

                                                                                                                                                                                                                                                                                                                                          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
                                                                                                                                                                                                                                                                                                                                            LindaWhit Feb 24, 2013 04:33 PM

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

                                                                                                                                                                                                                                                                                                                                            1. re: LindaWhit
                                                                                                                                                                                                                                                                                                                                              LMAshton Feb 24, 2013 09:46 PM

                                                                                                                                                                                                                                                                                                                                              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
                                                                                                                                                                                                                                                                                                                                              ChristinaMason Feb 24, 2013 08:31 PM

                                                                                                                                                                                                                                                                                                                                              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
                                                                                                                                                                                                                                                                                                                                                Frizzle Feb 24, 2013 09:03 PM

                                                                                                                                                                                                                                                                                                                                                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
                                                                                                                                                                                                                                                                                                                                                  LMAshton Feb 24, 2013 09:46 PM

                                                                                                                                                                                                                                                                                                                                                  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
                                                                                                                                                                                                                                                                                                                                                  LMAshton Feb 24, 2013 09:42 PM

                                                                                                                                                                                                                                                                                                                                                  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
                                                                                                                                                                                                                                                                                                                                                    ChristinaMason Feb 25, 2013 06:18 AM

                                                                                                                                                                                                                                                                                                                                                    So interesting! I had no idea.

                                                                                                                                                                                                                                                                                                                                                    1. re: ChristinaMason
                                                                                                                                                                                                                                                                                                                                                      LMAshton Feb 25, 2013 03:29 PM

                                                                                                                                                                                                                                                                                                                                                      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
                                                                                                                                                                                                                                                                                                                                                        mariacarmen Feb 25, 2013 04:40 PM

                                                                                                                                                                                                                                                                                                                                                        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
                                                                                                                                                                                                                                                                                                                                                          LindaWhit Feb 25, 2013 04:50 PM

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


                                                                                                                                                                                                                                                                                                                                                          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
                                                                                                                                                                                                                                                                                                                                                            mariacarmen Feb 25, 2013 05:07 PM

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

                                                                                                                                                                                                                                                                                                                                                            1. re: mariacarmen
                                                                                                                                                                                                                                                                                                                                                              LindaWhit Feb 25, 2013 05:13 PM

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

                                                                                                                                                                                                                                                                                                                                                          2. re: mariacarmen
                                                                                                                                                                                                                                                                                                                                                            LMAshton Feb 25, 2013 09:28 PM

                                                                                                                                                                                                                                                                                                                                                            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
                                                                                                                                                                                                                                                                                                                                                            ChristinaMason Feb 25, 2013 07:30 PM

                                                                                                                                                                                                                                                                                                                                                            <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
                                                                                                                                                                                                                                                                                                                                                              LMAshton Feb 25, 2013 09:27 PM

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

                                                                                                                                                                                                                                                                                                                                                  2. GretchenS Feb 24, 2013 04:28 PM

                                                                                                                                                                                                                                                                                                                                                    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
                                                                                                                                                                                                                                                                                                                                                      Dirtywextraolives Feb 24, 2013 05:34 PM

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

                                                                                                                                                                                                                                                                                                                                                      1. re: GretchenS
                                                                                                                                                                                                                                                                                                                                                        GretchenS Feb 24, 2013 05:44 PM

                                                                                                                                                                                                                                                                                                                                                        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
                                                                                                                                                                                                                                                                                                                                                          ChristinaMason Feb 24, 2013 08:26 PM

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

                                                                                                                                                                                                                                                                                                                                                          1. re: GretchenS
                                                                                                                                                                                                                                                                                                                                                            mariacarmen Feb 24, 2013 09:24 PM

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

                                                                                                                                                                                                                                                                                                                                                          2. mariacarmen Feb 24, 2013 10:06 PM

                                                                                                                                                                                                                                                                                                                                                            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
                                                                                                                                                                                                                                                                                                                                                              ChristinaMason Feb 25, 2013 06:18 AM

                                                                                                                                                                                                                                                                                                                                                              <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
                                                                                                                                                                                                                                                                                                                                                                GretchenS Feb 25, 2013 07:22 AM

                                                                                                                                                                                                                                                                                                                                                                Yum, mc, fabulous Sunday dinner!

                                                                                                                                                                                                                                                                                                                                                                1. re: mariacarmen
                                                                                                                                                                                                                                                                                                                                                                  linguafood Feb 25, 2013 11:00 AM

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

                                                                                                                                                                                                                                                                                                                                                                  1. re: mariacarmen
                                                                                                                                                                                                                                                                                                                                                                    gingershelley Feb 25, 2013 12:48 PM

                                                                                                                                                                                                                                                                                                                                                                    Very nice! I saw that cauliflower steak on another web site just last week (with the puree as well - I can't remember where)

                                                                                                                                                                                                                                                                                                                                                                    Looked great, but yours looks even better. Must try:)

                                                                                                                                                                                                                                                                                                                                                                    1. re: gingershelley
                                                                                                                                                                                                                                                                                                                                                                      mariacarmen Feb 25, 2013 04:41 PM

                                                                                                                                                                                                                                                                                                                                                                      i think you were the one who posted it here as something to try, no? maybe not....

                                                                                                                                                                                                                                                                                                                                                                    2. re: mariacarmen
                                                                                                                                                                                                                                                                                                                                                                      Frizzle Feb 25, 2013 01:37 PM

                                                                                                                                                                                                                                                                                                                                                                      I love the sound and look of everything. Fantastic.

                                                                                                                                                                                                                                                                                                                                                                      1. re: mariacarmen
                                                                                                                                                                                                                                                                                                                                                                        steve h. Feb 25, 2013 01:48 PM

                                                                                                                                                                                                                                                                                                                                                                        What a great meal.
                                                                                                                                                                                                                                                                                                                                                                        The mc eats well.

                                                                                                                                                                                                                                                                                                                                                                        1. re: steve h.
                                                                                                                                                                                                                                                                                                                                                                          mariacarmen Feb 25, 2013 04:41 PM

                                                                                                                                                                                                                                                                                                                                                                          thanks steve!

                                                                                                                                                                                                                                                                                                                                                                          i must say i felt rather proud of myself for not taking the easy way out (my usual M.O.) and just serving the short ribs with the bones attached and all the sad braising veggies atop it - definitely made for a more elegant serving pureeing and then straining. i've frozen most of it - i'll have to see what else i can put it on.

                                                                                                                                                                                                                                                                                                                                                                      2. roxlet Feb 25, 2013 04:29 AM

                                                                                                                                                                                                                                                                                                                                                                        Let's continue here:


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