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What's for Dinner #198 - Lion, not Lamb, Edition [old]

As March promises, it's coming in like a lion with major snowfall from the midwest to the northeast, something we're in the throes of right now.

Soup? Stews? Braises? BBQ? What's for dinner where you are?

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  1. Despite a late-day flurry that left the ground covered w a dusting of snow, it's bright and sunny here w the promise of a warm (6-10°C /mid to high 40's F) weekend. I have lasagna defrosting for this evening and for the first time, I'll be serving Chinese broccoli alongside w a nod to this month's COTM. A little unconventional but the flavours are complimentary w lots of garlic in both dishes!

    mr bc will likely want to grill over the weekend if the sun stays with us so I'll have to see what's in the dark depths of the freezer when I get home tonight so I can plan the remainder of our weekend meals.

    1. To reiterate

      I'm going to make an easy peasy red bean and rice soup off the Zatarain's website, and add polish sausage, extra canned beans and stock. There will be TJ's corn bread, doctored with cheese and scallions. No way I'm going near a grocery store today.

      1. Fish Friday (I'm not Catholic but it seems I have somehow coincidentally been eating fish every Friday although it's usually a weekend fish fiesta). Tonight - swordfish or tuna with shrimp of some sort (probably spicy garlic or roasted or satay) and asparagus with a side of kimchi just because I'm quite obsessed.

        8 Replies
        1. re: fldhkybnva

          Have you tried kimchi with scrambled eggs? It's so delicious, especially if you scramble some cubes of cream cheese into your eggs. Creamy + spicy + salty + sour = heaven.

          1. re: ChristinaMason

            I actually planned kimchi omelet tomorrow morning.

          2. re: fldhkybnva

            i was wondering about that! (the Catholic/fish thing. not that it matters.)

            1. re: fldhkybnva

              Swordfish won out over the tuna on freshness. I also grabbed some steamed de-shelled mussels but no clue what to do wtih them.

              1. re: fldhkybnva

                I have never seen steamed shelled mussels. Let me know what you decide to do with them. Curious. Btw, love swordfish.

                1. re: suzigirl

                  Me too, I had to set a personal swordfish restriction as I eat both it and tuna in pretty large quantities and not sure my neurons need the mercury load - I already forget things without the help of heavy metals.

                  I decided to save them and go with the old favorite of swordfish and shrimp with roasted asparagus paired with Moody Blue cheese and have the mussels later in the weekend. I think I might just have them as a snack and saute in some olive oil, wine and herbs.

              2. re: fldhkybnva

                Dinner was fantastic - favorite always hits the spot. Sesame/soy/ginger/garlic swordfish, lemon herb garlic shrimp with Parmesan roasted asparagus

                 
                 
                 
              3. Tonight it's chicken adobo with coconut milk, steamed jasmine rice, and likely sauteed cabbage with chile flake. Low-effort but hopefully still delicious. I'll chop cilantro for a garnish, which I guess counts for something.

                1. Since the power continued to blink on & off yesterday, dinner was something quick - commericial "Shrimp Burgers" on toasted crusty rolls with all the usual burger trimmings, with crinkle-cut sweet potato fries on the side.

                  2 Replies
                  1. re: Bacardi1

                    Ugh. I had power issues yesterday, and by the time that the power finally came on, I only had time to do baking for my son's bake sale today before I had to pick my son up and take him to his training.

                    1. re: roxlet

                      Well done, Roxlet! Mission accomplished!

                  2. It's snowing. But not so bad as not to be able to get into work - perhaps 8" out there? I was plowed out and was able to shovel my driveway and get to work, so here I sit, anticipating the end of the day.

                    mariacarmen's satay from the previous thread has me wanting some VERY badly, but I have leftovers - either spaghetti and sauce from two nights ago, or the chicken with grapefruit-shallot sauce from last night.

                    Perhaps I'll satay this weekend. But there will be wine tonight. Of that I'm sure.

                    25 Replies
                    1. re: LindaWhit

                      I might have missed it in the other thread, but how did your grapefruit shallot sauce turn out? I don't have much access to grapefruits here, but my mom has a tree, plus my stepdad always gets large amounts given to him, so they're always looking for new ways to use them up.

                      1. re: juliejulez

                        I didn't review it over there, but it actually came out pretty nicely, julie! It had a bit of tartness, but not overly so, thanks to the honey. The ginger and Aleppo pepper gave it a nice bite. I sauteed the shallots in butter, and then added the marinade to reduce by half, and then poured it over the chicken already baking to finish cooking (about another 20 minutes).

                        I think this would actually be better over fish - perhaps a nice fatty piece of wild salmon?

                        1. re: LindaWhit

                          Sounds great, I'll definitely pass the idea along, although I'm guessing she'll leave out the pepper, they're both pretty anti-spice (KILLED me when I lived with them for a bit, they don't even use table black pepper on anything). I send her cooking ideas all the time since she's too busy to find her own :) They eat a lot of fish too so I'll include that as well. Thanks Linda!

                        2. re: juliejulez

                          I'm so surprised to hear that you don't have access to grapefruit in Colorado. That is such a surprise to me!

                          1. re: roxlet

                            Oh I do, just not like my folks in central California do. There you can buy it off the roadside, fresh off the trees, or in my mom's case, her backyard. Here it's just from the supermarket, and not nearly as good as what they get. I was very spoiled growing up there, so now I don't like eating a lot of citrus or other fruits like grapes... it's just not as good as what I grew up with.

                            1. re: juliejulez

                              Oh, I understand! I thought you meant that they were unavailable!

                              1. re: roxlet

                                Yeah... I live out in the boonies a bit, but not THAT far out :)

                                1. re: juliejulez

                                  JJ......understand your plight...lived out of town twice for a couple years at a time......I missed my NYC bagels..... oh the little things in life!

                              2. re: juliejulez

                                Your post made me laugh, Julie. Having grown up surrounded with citrus it was shocking to learn what a glass of crappy OJ in a restaurant cost and that people actually PAID for citrus!!!

                                1. re: weezieduzzit

                                  Ha, yup! I moved to Chicago in my early 20s and was just shocked at the price of produce... I was so used to just being able to pull over and buy stuff from a roadside stand for next to nothing. And, the first time I tried Thompson seedless grapes there, I spit them out. It's a bit better where I live now in Colorado, since there are farms nearby, and a couple farm stores, but the "specialties" here are different than in CA... more greens, melons, and of course chiles :) Still not year round though.

                                  1. re: juliejulez

                                    I lived in Denver for about a year (Congress Park neighborhood,) the lack of good produce and no Trader Joe's were some of the reasons I didn't stay there.

                                    1. re: weezieduzzit

                                      Yeah I'm further out, I live NE of Denver near Brighton, so I'm a lot closer to where the farming is going on, but yes, still hard to find some things.

                                2. re: juliejulez

                                  I am near Lodi and I have two huge orange trees.....a Meyer lemon tree and a 65 year old avocado tree out back.There is a pomelo tree around the corner that I am welcome to the bounty and a friend has a loquat tree cherry and plum trees that she is generous with. My lemons and sweet oranges give me joy.Unfortunately I can not stomach avocado so those are given away. I can grow anything here.I want to plant a peach tree soon.

                                  1. re: Lillipop

                                    Yeah I grew up in Visalia (down south of you, right near the "orange belt") and my folks live in Clovis now, which is next to Fresno. My mom has a great garden in her backyard with a few trees and lots of other vegetable plants. She even has a blood orange tree, but she is giving it away because they didn't like blood oranges! I'd take it if only I could keep it alive out here :)

                                    1. re: juliejulez

                                      Colorado is very beautiful JJ. Do you grow anything in your growing season? I was laughing about your folks not liking the blood oranges they grow.People always look saddened when I tell them about my huge avocado tree and that I do not care for avocados:)

                                        1. re: Lillipop

                                          Well, I just got here this past May (towards the end of the month) so it was too late to get started then, but I think I'm going to try out some container gardening this year. My backyard is all river rocks (my SO's brilliant idea after he bought the house to minimize maintenance), so planting in ground won't work too well, and I don't have the funds to do nice raised planter beds. But I'm going to try my hand at tomatoes, zucchini, red bell pepper, and maybe jalapenos or something along those lines.... basically all the stuff I know we'll eat. Oh and herbs. I also have to work out a drip watering system with a timer because we go out of town a lot of weekends in the summer. Thankfully I have some very garden savvy family members who can help me.

                                          1. re: Lillipop

                                            You can ship me a box of avocado's anyday, Lillipop!

                                3. re: LindaWhit

                                  I am with you LW - seriously craving chicken satay for tonight. We shall see as the day goes by what I end up doing. Compounding the craving is the prompting of all the ingredients I have around from making 16 lbs. of chicken satay for my BIL's memorial service when I was crazy sick (cursing up a storm, and wearing a mask, BTW), which I never ate any of as it sounded gross at the time.... I have a huge jar of peanut butter, 3 cans of coconut milk, and all the spices in the cupboard!

                                  1. re: LindaWhit

                                    I love satay. I've got to put that on my menu soon. Do you have a special recipe you like to use?

                                    1. re: boyzoma

                                      Here's a link - again, keep in mind this is probably nothing like it should be. Dad had had it at an Indonesian hotel during a film trip, and recreated it at home back in the mid-70s with the ingredients we had on hand at the time. I like the idea of coconut milk and lime juice, as noted by mc.

                                      http://chowhound.chow.com/topics/2854...

                                      1. re: LindaWhit

                                        Thank you so much. Must try this. I'll also go check out mc's version with the coconut milk to add. I've eaten it at many places, just never made it myself. (By the way, hope your snow is melting). Stay warm.

                                        1. re: boyzoma

                                          I increase the ingredients depending on how many kebabs I'm making so I have extra for drizzling. I usually spoon some of the satay sauce over the kebabs before grilling, although I know the usual is a rub on the kebabs and then grill them, and use the satay sauce for dipping. If you want to use the sauce for dipping, it would need to be thinner than my original recipe - more sherry or that coconut milk would help thin it out.

                                          1. re: LindaWhit

                                            Sounds good. Thank you for your help. It may be a bit, but I'll report back once I make them!

                                  2. OK....so all y'all had enough of this weather....me 2!!!!!

                                    Out of the freezer....sausage bolognase; fresh pasta (fetuccini) store bought, wherein I saw some mozzarella , still warm , and I purchased the components to make a salad with salumi, mortadella, olivias stuffed with blue cheese, Romana lettuce, plumb(ers) tomatoes..you all know that I am a plumber,....;,and a vinagrette with anchovies, parm/reg, red wine vinegar and evoo, oregano and s&p

                                    Me thinks I 'm going to bastardize the red sauce a bit with some heavy cream, perhaps 1/2 of it and the rest red...sort of a "pasta due"...some pink and some red....

                                    Malbec, first with some cibiata, with garlic infused compound butter....just rip off a piece of bread, swipe in the butter and ....welllllllll.... stuff it in your mouth....

                                    SF, LA and the left coast are having some weather too....be warm, be safe, and feed your face!

                                    9 Replies
                                    1. re: PHREDDY

                                      hah - it's 56 degrees here this morning in San Francisco, Phreddy - i'd say we're doing ok!

                                      that dressing sounds great, and like a classic, maybe? do you just whirl everything together, mashing up the anchovies first? i have a huge opened can of salted anchovies i want to start using, even tho the BF is anchovy averse. i know i can sneak them into things (i used to do that with meat sauce and he never knew. just gave it that luscious umami) - love the sound of the parm/regg in there.

                                        1. re: LindaWhit

                                          hah - sorry LW! i was just dispelling Phreddy's claim that we were having anything resembling "weather" compared to a lot of other parts of the country!

                                          1. re: mariacarmen

                                            We're in our mid 50's as well, mc. And Sunshine!!!! I almost forgot what that looked like. If this keeps up, I'll have to think on taking the Thursday soups off the menu!

                                        2. re: mariacarmen

                                          Frequently, anchovies melt into your sauce or dish, and all that remains is a lovely hit of umami. Is he sensitive enough to pick up anchovy in something where it is completely amalgamated? I thought the thing that was very interesting on The Taste was that the tasters were often clueless about the composition of a dish without an idea as to what was in it...

                                          1. re: roxlet

                                            yes, as i said, he never noticed it when i used to put it in pasta sauces, and i'm wondering if it would be amalgamated enough in a salad dressing, or if it would be like a Caesar salad, which he would be able to discern.

                                            re the Taste - that was an interesting aspect - if they couldn't see it they had a much harder time picking out individual ingredients. proof that we really do use all our pertinent senses when it comes to eating.

                                            1. re: roxlet

                                              I was so surprised by tat! It makes me feel better about when I don't know what's in something. A while back I was at a museum and they had this exhibit where you smelled boxes that had like herbs, vanilla, oranges.... I did awful! I was kind of hurrying, but still, The Taste made me feel better.

                                            2. re: mariacarmen

                                              MC.....56..degrees?....4 inches of snow here....egualmente???I don't think so....
                                              none the less...I use about 3 or 4 filets de anchovias....mash them with a fork...olivas negras...cuchato con una cuchillio muy fino ...entonces S&P...Evoo then the vinagre tinto...
                                              simple and clean on top of lechuga , tomate, pipino y seguia rojo....
                                              ...I am jelous...keep warm, be safe and stuff your face!!!

                                              1. re: mariacarmen

                                                MC...I do exactly that....mash the anchovies, add the vinegar mix well, add the herbs, then the evoo , the cheese at the end...Sometimes i will add chopped black , pitted Calamata olives.....
                                                Just be careful what you sneak in...I have heard the BF is a great cooker.....does he know what you don't like?

                                            3. Last night, I made a "Loaded" Baked Potato soup. Topped with a dollop of sour cream, crunchy bacon, cheddar cheese and fresh chives.

                                              Tonight is going to be scallops with roasted red pepper sauce, some stir fried veggies & noodles and to start, some chicken lettuce wraps (ground chicken was on sale so I couldn't resist).

                                              1. Mother Nature dumped eight inches of the white stuff on us. Deb and I are not taking this lying down.

                                                Supper will be Marcella Hazan's, "ossobuco alla milanese." I bought the veal shanks at Tarry Market in Port Chester and had the butcher cut four for me two-inches thick each. Spaghetti with pesto will be the side dish.

                                                We'll wash it down with a Bruno Verdi Oltrepo Pavese Cavariola Riserva 2005. It's a good wine but nowhere near as impressive as the name implies. Gorgonzola dolce for dessert. Maybe a little Bob Dylan on the box.

                                                Deb will do the heavy lifting, I'll be on KP.

                                                6 Replies
                                                1. re: steve h.

                                                  Way to fight back, Steve! What do you serve with your gorgonzola dolce? That sounds like a dessert my hubby could really get behind!

                                                  1. re: iowagirl

                                                    Thanks. We're kickin' butt and taking names.

                                                    I pair the Gorgonzola with an old Port. The two were made for each other.

                                                  2. re: steve h.

                                                    Well, after 'recommending" your post - which our all-new thing, I will just add; delish, yummy, and who doesn't love some veal oss0-bucco? Here is to actual comments, and also to the reccomend' button - when warranted!

                                                    Love me some Steve posts....

                                                    1. re: steve h.

                                                      I'm officially jealous. I looked for veal shanks a couple of weeks ago to pair up with my risotto milanese, but couldn't find any. Ended up going with short ribs instead.

                                                      1. re: boyzoma

                                                        That would have been a classic pairing. Good call with the short ribs.

                                                        Veal shanks have been hard to find this winter and I don't know why. My local grocery store and Whole Foods were either out of them or had pitiful examples. I sourced the good stuff at an upscale market and paid the upscale price.

                                                    2. 32 and foggy here on the West Plains (Spokane Area)

                                                      Have a bonus day off from work,and Wife is off with her mother so it's kitchen play today.

                                                      Playing with sausage patties, cheese, and pancake batter. Came out pretty good so will give these a shot as a quick dinner tonight, maybe with thin sliced boneless chops instead of sausage.

                                                       
                                                       
                                                       
                                                       
                                                       
                                                      1. bf is at the helm tonight because he wanted something grilled and I am a danger to myself and others at the grill. Ribeyes were on sale for 4.99$ a lb so i got those and some ground chuck. So it is steaks or big old bacon cheeseburgers. Steaks will get spinach and boiled taters. Burgers will get steak fries. We'll see which one the Mr wants

                                                        9 Replies
                                                        1. re: suzigirl

                                                          OK just this mention of burgers has sealed the deal for my dinner. It's a hockey game night, and I was debating what to get at the arena. I will now be in search of a cheeseburger :)

                                                          1. re: juliejulez

                                                            That is what I am leaning towards. But it is up to the Mr. I'm just happy that I will be having a vodka and LaCroix berry seltzer while chatting with you guys while he cooks. Weee

                                                              1. re: suzigirl

                                                                I love vodka and seltzers. I have been experimenting with adding flavored balsamic vinegars to them for a really nice twist. No failed experiments yet...hic... :)

                                                                1. re: sedimental

                                                                  You have got my attention. I have a fig balsamic that needs to find its way to happy hour.

                                                              2. re: juliejulez

                                                                Burgers last night for us too. Mine was topped with pepper jack and guacamole on brioche. Yum.

                                                                Not sure what tonight/tomorrow will hold for cooking. Tonight we'll likely go out. Tomorrow maybe a long braise.

                                                              3. re: suzigirl

                                                                Talk about a "no lose" situation.

                                                                Very cool.

                                                                1. re: steve h.

                                                                  Beef and a cocktail. Score. I need the red meat. I donated blood today for the first time in months and months. Finally tipped the scale at a whopping 111 and the cut off is 110. I gained enough weight that they didn't toss me out. And they have been calling and calling to get me in there because i am an A negative. Whoopie for beef.

                                                              4. We are getting hammered here in Mass. Had no idea we were getting this much and went to work. We have a mile long driveway and our plow guy just called and said his truck is out. Um, yeah I kind of figured that when I got home and got stuck not even a 1/4 of the way up it.

                                                                Whats worse is I have nothing planned for dinner! We were supposed to go out with friends and i have being using up the pantry and freezer before our 2 week vacation.

                                                                I am loving the sound of that chicken adobo, CM! I still have plenty of meat in freezer so I think I'll take out some chicken thighs. I know I have rice but will have to really did thru the pantry to see if I have any coconut milk….

                                                                17 Replies
                                                                1. re: foodieX2

                                                                  Coconut milk is a divisive ingredient in adobo anyway, from what I hear, so you're probably OK without it if the pantry turns up bare. Hope you don't get snowed in. At least it sounds like you have enough provisions not to go hungry :)

                                                                  1. re: ChristinaMason

                                                                    I have only made adobo with vinegar... soy sauce a bit of water and literally tons of garlic cloves maybe some pickling spice andbay leaves. I always throw in some fresh crisp onion chunks/quarters and chunks of fresh red pepper before serving. How is it with coconut milk?Sounds like it would be scrumptious.

                                                                    1. re: Lillipop

                                                                      I really like it with the coconut milk, but I have no, hmm, sense memories for it to clash with! Personally I find it helps tame the acidic tang of the vinegar, which for me is a good thing. I used sugarcane vinegar this time and thought it was excellent. A friend came over and had some, and although he's not usually very adventurous with food, he also raved.

                                                                      1. re: ChristinaMason

                                                                        So the cane vinegar worked well? I thought so too, though I've never had adobo with coconut milk.

                                                                        1. re: ChristinaMason

                                                                          I looked up the recipes online and what I found was the same recipe I use adding about 1/2 cup coconut milk. I have been no-meat x 12 weeks but I have to try this. My son makes his pork adobo with the addition of C&H sugar.This is going on either the *to do* list or the *bucket list*!

                                                                          1. re: Lillipop

                                                                            I think the cane vineagar + cane ( read = muscovado or organic cane sugar crystals) would be AWESOME with an eggplant + potato adobo if you are going vegetarian... an idea?

                                                                            1. re: gingershelley

                                                                              I think pumpkin....butternut...acorn squash would be a good fit with the sweeter ingredients then add white potato and yams along with crisp onion and red pepper chunks near the end. The structure of the squash may be less apt to become mushy.I would also add some baby bok choy or greens to escalate the nutritional value:) Oh and of course at least 20 whole garlic cloves probably much more than that though.I have had sweet and sour garlic eggplant that held together lusciously for serving over steamed white pearl rice. Thank you for giving me such a great idea. I would have just prepared a huge pot of pork adobo adding in coconut milk to try the recipe ( I would taste it)and sending it to my son for him and his hungry friends:)

                                                                              1. re: Lillipop

                                                                                Your welcome - but I like the idea for myself as well:)!

                                                                      1. re: PHREDDY

                                                                        alas no coconut milk so I made basically what Phreddy suggested. Seared the thighs in a big cast iron pan, cooked up some onions and garlic in olive oil, added the rice and cooked it a little while till it started to brown. Put the chicken on top of the rice/onion mix, poured chicken broth on top and added some canned/diced tomatoes and let the whole thing simmer until the chicken was cooked thru and the rice was done.

                                                                        Car is still stuck at the bottom of the driveway. No plow in sight. But at least we have full bellys!

                                                                        1. re: foodieX2

                                                                          That sounds damn good, too. Nice save. My adobo is cooking up now...late dinner. I'm having trouble sticking to this "substantive comment only" self-imposed rule, but I'm enjoying a stiff drink stirred by my hubby and cutting myself some slack. WFD is meant to be fun :)

                                                                          1. re: ChristinaMason

                                                                            enjoy that drink and don't let the rules get your down-they are meant to broken! :)

                                                                          2. re: foodieX2

                                                                            FX....good morning....here in NYC...all the white stuff is gone....
                                                                            I am thinking aroz con pollo tonight....I have a big pot of black beans on the stove...we will see how things roll out today...

                                                                            1. re: PHREDDY

                                                                              black beans would have been a nice addition! Enjoy.

                                                                              (car still stuck, completely snowed in and it's so wet and heavy I am going to need a BIG breakfast to deal with it! Is there a whats for breakfast thread?)

                                                                              1. re: foodieX2

                                                                                FX2....yes there is !!!!! but I think you will need a big lunch after moving all that white crap.....

                                                                                Try a meatball parm sub for lunch , with a nice cold beer after you are done....you will need to reward yourself!!!!

                                                                        2. re: foodieX2

                                                                          Ouch! Be safe and find a CH meal for dinner....

                                                                          1. re: foodieX2

                                                                            I hope you at least have alcohol in the house after all of that! Good Grief......just kick back and have a few drinks then worry about dinner:)

                                                                          2. Lamb and black bean chili, braised with beer, and sweet potato wedges on the side. It's a cold rainy day here. There is a sticky toffee pudding that we are too full to eat

                                                                            1. This is where we went for dinner last nite

                                                                              http://www.northmountainbrewing.com/d...

                                                                              Started with a fleet of their beer. Some were too dark and strong for myself but after some of the food, they were great palate cleansers. We had the salmon (SO hated so I got to gobble it all up), the lumpia that were excellent (I've never had oxtail before) and the chicken that I'm going to reference as the OMG chicken cuz' it was so feckin' good. I fended off the waiter that wanted to take the (empty to him) plates.

                                                                              Dinner tonite is leftover vegetable chili and refried bean quesadillas. We brought a growler home so that will be our refreshments.

                                                                              You were right on the weather, Roxlet - wicked wind, cold and rain all day, where we are.

                                                                              I'm tempting fate by making these cookies as well

                                                                              http://kirbiecravings.com/2013/01/eas...

                                                                              We almost always lose power when there's lightening.

                                                                              1. out for dinner tonight to a newish spanish/basque tapas place with The Girls. tomorrow night is our office anniversary party, for which we'll be eating at an old San Francisco classic, Original Joe's. Never been, should be fun.

                                                                                Sunday, however, back in the kitchen. My sister and i splurged and ordered a lobe of foie gras when D'Artgnan was offering free shipping in February. She portioned it out and sealed the pieces individually with her food saver and froze them. Sunday we'll defrost one or two pieces and try our hand at making different dishes with them. I've only ever seared them with a fruit gastrique of some sort. i'm thinking a pasta dish will be in order. Expect to be very fattily full come Sunday night.

                                                                                3 Replies
                                                                                  1. re: mariacarmen

                                                                                    MC....I just might to have to show up for that canard hilgado....We just love it here just seared in the pan with evoo & some vinegar....

                                                                                    1. re: mariacarmen

                                                                                      Enjoy your evening out with 'The Girls" there is never anything as cool as that, even if the food ends up kind of not-perfect. The ladies make up for it!

                                                                                      That foie plan kicked my butt today - love to hear what you do with your portion1

                                                                                      Should be amazing...

                                                                                    2. Very excited for the weekend, even though there will be very little cooking involved! I'm meeting my mom in a city about half way between us for a girls weekend of eating, shopping, and a production of Jekyll and Hyde.

                                                                                      Mom loves to eat, but is not all that adventurous, so I let her pick tonight's dinner, while I made reservations at a cute, locally owned, Italian restaurant for tomorrow night pre-show. She loves Italian, so I'm hoping this will make us both happy!

                                                                                      For tonight, she's debating between Cheesecake Factory and Carlos O'Kelly's - at least I can have wine at one and a margarita at the other, and I get to spend quality time just the two of us. Totally worth it!

                                                                                      AND! I get to stop at Trader Joe's. For that famous Tart D'Alsace!

                                                                                      21 Replies
                                                                                      1. re: iowagirl

                                                                                        Don't forget the cooler to keep it frozen on the drive home! :-D

                                                                                        1. re: LindaWhit

                                                                                          Cooler packed! With ice blocks! And I only have a 2 hour drive home, so if one of them thaws too much - well, it'll be WFD on Sunday!!

                                                                                          1. re: LindaWhit

                                                                                            What is the wonderment that is this tart? I would like to know so I can decide if it is worth a trip to TJ's.

                                                                                            1. re: suzigirl

                                                                                              http://www.cooktj.com/files/node_imag...

                                                                                              A flatbread pizza with caramelized onions, ham, and gruyere cheese. It's just GOOD. :-)

                                                                                              1. re: LindaWhit

                                                                                                it really is. it's salty and sweet, crispy and creamy...

                                                                                                1. re: LindaWhit

                                                                                                  Oh my. Now I get the intrest,. That looks great. Guess where I am going?

                                                                                                  1. re: LindaWhit

                                                                                                    LW- those are good!! I keep them in the freezer as an easy/quick appetizer/nibble when company stops by unexpectedly. Great with a glass of wine.

                                                                                                    1. re: LindaWhit

                                                                                                      You guys are killing me with this tart love. Is it something I can replicate at home or does TJ alone hold the secret to success?

                                                                                                      1. re: steve h.

                                                                                                        You can duplicate it home- its actually a pretty simple recipe. I have done it and its delicious. The key is roll your dough super thin and use really good ham and gruyere.

                                                                                                        However the beauty of TJ's is thats its ready to eat in minutes. Perfect to have on hand for a quick and yummy dinner, appetizer or snack.

                                                                                                        1. re: foodieX2

                                                                                                          Sounds encouraging. I can source quality ham and cheese.

                                                                                                          Thanks!

                                                                                                          1. re: steve h.

                                                                                                            FYI -- the traditional tarte d'Alsace is made with speck (bacon), onion, crème fraîche, and just a little bit of cheese on top.

                                                                                                            1. re: linguafood

                                                                                                              Lingua - is the tarte much different from a flammekuchen or are they basically the same beast (one named by the French, the other by Germans - a troubled history has Alsace in that respect)

                                                                                                              1. re: Harters

                                                                                                                It's da same ting, Mr. Harters. Tarte flambée just sounds so much more suffisticuffed.

                                                                                                            1. re: LindaWhit

                                                                                                              You're way too kind.

                                                                                                              The recipes you linked intrigue the hell out of me. Deb and I will be back on the road in a couple of weeks so I'll hold fire for awhile.

                                                                                                              Stay warm, don't settle for crap wine.

                                                                                                            2. re: steve h.

                                                                                                              Ask Liguafood, she makes it homemade!

                                                                                                              I am in the minority here, in that I don't TJ's tart is 'all that'.....

                                                                                                              To me it is a bit soggy, and foggy flavor's. Apoligist to all of you who find it awesome....

                                                                                                              I will leave it to lingua to say why a homemade tart d'alsace is better......

                                                                                                              1. re: gingershelley

                                                                                                                I agree. I think it needs to be made at home.

                                                                                                              2. re: steve h.

                                                                                                                Check out the recipe from delicious days, but add Gruyere: deliciousdays.com/archives/2010/07/24/welcoming-dear-friends-flammkuchen-with-red-onions/

                                                                                                        2. re: iowagirl

                                                                                                          ENJOY, ENJOY ENJOY WITH YOUR MOMMY....

                                                                                                        3. We're getting closer to a dinner plan. It looks like mixed grill with lamb chops, steak, bacon and maybe bangers. First will be a Caesar salad, and a baked potato and broccoli will be served with.

                                                                                                          13 Replies
                                                                                                          1. re: roxlet

                                                                                                            Are the bangers local or something I can get commercially? My bf is a Brit and wants some good bangers and mash. I have tried all kinds but none that pass the test so far. Harters, if you read this maybe you can suggest a brand I can try and source out here in the States. I don't wish to ship across the pond because it would be costly.

                                                                                                            1. re: suzigirl

                                                                                                              Suzi, if you have a Costco near you, you can get Balson's Bangers there.

                                                                                                              http://www.balsonbutchers.com/

                                                                                                              1. re: LindaWhit

                                                                                                                I am a Sam's Club girl but I can find someone with a card because they opened here pretty recently. Thanks bunches. My bf will be pleased. Some bangers, mashed, Heinz baked beans and gravy for the mashed. He will dance in delight if i find a good one. I keep trying local butchers that say they have real bangers and according to the Mr they don't. I love this place and its members.

                                                                                                                  1. re: roxlet

                                                                                                                    Almost got those on my last trip, but they have wheat in them.

                                                                                                              2. re: roxlet

                                                                                                                And the final dinner was: steak, lamb chops, bacon, bangers, broccoli sauteed with garlic, and brabant potatoes with rosemary and truffle oil. Good thing I'm on a diet. :)

                                                                                                                1. re: roxlet

                                                                                                                  English mixed grill, minus offal. Prime strip, lamb chop, English bacon. Irish sausage. Brabant potatoes with rosemary, Parmigiano & truffle oil and sautéed broccoli. All out of the icebox.

                                                                                                                   
                                                                                                                  1. re: rjbh20

                                                                                                                    That's a good-looking meal. It's pretty clear you're an accomplished chef. Your plating is superb.

                                                                                                                    Thanks for sharing. Your pictures remind me that I need to amp up my game.

                                                                                                                    1. re: steve h.

                                                                                                                      Thanks. It was a one-course meal and I'm feeding teenage athletes, so the portioning is larger than it would otherwise be.

                                                                                                                      1. re: rjbh20

                                                                                                                        And they both went back for seconds!

                                                                                                                        1. re: rjbh20

                                                                                                                          I am sure those teenage athletes thought they had died and gone to heaven...

                                                                                                                          1. re: GretchenS

                                                                                                                            Well, one is my son and he lives in heaven, and the other is a visiting Egyptian squash player with adventurous tastes (not including pork, however) who is pretty sure he ascended there!

                                                                                                                  2. Maybe we should all make a point of cooking lamb on March 31 to give Mother Nature a hint that we're good and ready for Spring!

                                                                                                                    After shoveling 8" of cream cheese from the pathway and clearing off my car, I made a quick cheeseburger and nuked the last of the homemade vegetable soup. I THINK we are out of danger as far as power outages go but living in an all-electric house, I make a point of cooking quick things when weather threatens the electrical grid. Also, the plow guy hasn't shown up yet and I need to move the car once he does, so nothing on the stove that needs constant attention.

                                                                                                                    1 Reply
                                                                                                                    1. re: greygarious

                                                                                                                      I made some last week, it didn't work :( Although I shouldn't complain it's been in the 40s to 50s and looking at high 50s this weekend.

                                                                                                                    2. Well, the March month is delivering here, in terms of a lovely SPRING day......

                                                                                                                      I can't get over how nice it is to have full sunshine, and all the mountains out n' about (both ranges! - the Olympics, and the Cascades!). Perfect 53 degrees, and I am mucking about in my garden patch, sorting out planting spinach, rainbow chard, and asking the neighbors for when I can borrow the rototiller to finish prepping the garden bed. Peace be, on a lovely spring evening!

                                                                                                                      Pic of the view from here on the attached. I know it's not food, but it is what fueled the meal:)

                                                                                                                      I was SO down for using MC's idea for satay, but have had too much prime protein's for WFD. sp switched it up to the last week's idea of eating Bahn Xeo! I love these flavorful pancackes, folded over shrimp, sprouts, basil and coriandier... Should be delish!

                                                                                                                      (Aside:) Why can't I post picks now? I thought that the 'link' tab would be the most likely, but nothing appears to give me access to posting pic's? Lame... Bahn Xeo, and the fabulous Olympic range of mountains are not on view for you all. So sad.....

                                                                                                                      2 Replies
                                                                                                                      1. re: gingershelley

                                                                                                                        For me, at least, there's a small box under the main reply box, and it has an icon of a camera to the right.

                                                                                                                        1. re: juster

                                                                                                                          Thanks Juster... I have posted many pics before. Not sure what was up last night.

                                                                                                                      2. Spaghetti Squash Sesame Noodles with Edamame

                                                                                                                        just waiting for the squash to cool so I can cut it! Watching Robin Hood Men in Tights, happy friday

                                                                                                                        1. Dinner tonight was fried rockfish, pan cooked potatoes & onions and brussels sprouts cooked with bacon

                                                                                                                          1. Four cheese macaroni and cheese, baked fish sticks and a Caesar salad. Peanut butter cheesecake for dessert.

                                                                                                                            5 Replies
                                                                                                                              1. re: Dirtywextraolives

                                                                                                                                That sounds really good. Used to eat this way, way back when.
                                                                                                                                Now I'm going to have to do this sometime next week.

                                                                                                                                1. re: Dirtywextraolives

                                                                                                                                  Sounds delicious, right up my alley in the winter.

                                                                                                                                  1. re: Dirtywextraolives

                                                                                                                                    Did you make the fish sticks? I always wanted to try doing that.

                                                                                                                                  2. I was gonna have total leftovers, but the boy requested enchiladas (rolled), so I had (his are in the fridge) red chile enchiladas-- one cheese and one black bean. The bean one was supposed to be leftover pot roast with green chile, but maybe I threw it out?? I dunno, but I couldn't find it, so I used leftover beans instead. With canned pineapple and potatoes left over from the pot roast cut into chunks and pan-fried till crispy. He even requested raw onions on the side!!! (I made a little teeny packet.) They came out pretty well, but I think I do netter at the flat ones. I'm full.

                                                                                                                                    2 Replies
                                                                                                                                    1. re: juster

                                                                                                                                      <but maybe I threw it out?? I dunno, but I couldn't find it, so I used leftover beans instead.>

                                                                                                                                      LOL! This is me on at least a weekly basis. Usually I conclude my DH snarfed the missing leftovers during a midnight snack attack.

                                                                                                                                    2. Tonight was Breton crepes (100 percent buckwheat) with a savory filling of sautéed mushrooms, fontina, raw sheep milk cheese and a bit of moz for some chew. Sprinkled with green onions and rolled. Topped with a nice soft fried egg and plated next to a little arugula salad mound. I served it next to a cup of spicy cauliflower soup.

                                                                                                                                      It was a nice "not really winter, not really Spring" supper. Earthy but not heavy. The spring onions and arugula brightened it all up.

                                                                                                                                      5 Replies
                                                                                                                                      1. re: sedimental

                                                                                                                                        That sounds delish! Very elegant. Is the definition of Breton crepes 100% buckwheat, or is that a style of crepe and you happened to use 100% buckwheat?

                                                                                                                                        1. re: juster

                                                                                                                                          I don't really know the answer to that! Some people mix in a bit of flour to lighten it up. I think it dumbs it down, myself. I like the buckwheat flavor. Especially with cheeeeeese! Otherwise...I think they just taste just like whole wheat crepes.

                                                                                                                                          1. re: sedimental

                                                                                                                                            sedimental, do you have a buckwheat crepe recipe you favor? I'll have to try this.

                                                                                                                                            1. re: ChristinaMason

                                                                                                                                              I use 2 eggs, 4 ounces of milk, and 2 ounces of buckwheat flour for two very large crepes, mix it up well and add a pinch of salt and pepper. It is best to let the mix sit for a while, but not necessary. I make them in a cast iron skillet with oil.

                                                                                                                                              I like the traditional Breton crepe (galette style) too, square with the soft egg in the middle, but you can't get enough cheese in that way and I like my egg fried so the white is really done.

                                                                                                                                              I make them square when I use meat, I roll them or fold them when using lots of cheese, then top with the egg for the sauce. These are what the square ones look like:

                                                                                                                                              http://www.foodrenegade.com/breton-ga...

                                                                                                                                              1. re: sedimental

                                                                                                                                                Ah, thank you so much! A local restaurant serves these stuffed with an assortment of savory toppings, but I seem to recall they called them "tartine." I think of them more as crepes. Thanks for the recipe; I will give it a whirl sometime.

                                                                                                                                      2. Dinner took an entirely different direction than what I thought (that happens with "play" days)

                                                                                                                                        Wife came home with some chicken breasts, I had been playing around with a stir fry sauce, and the result was twice cooked chicken breast.

                                                                                                                                        The stir fry sauce was a couple of dried Thai and Korean peppers from last years garden, garlic paste (blended garlic we freeze in small containers) a rough chopped pepper blend (again from our garden, chopped and frozen),
                                                                                                                                        Thai sweet chile sauce, some plum tea concentrate, sesame oil, soy sauce, coarse ground chile pepper, and a bit of beef broth added to thin it.

                                                                                                                                        Cut the chicken into small pieces and coated with sweet rice flour, then fried on very high heat until just beginning to brown. Done in batches to get through all the chicken.
                                                                                                                                        Added the sauce, some broccoli, and some carrots and cooked until the sauce thickened and coated everything.

                                                                                                                                         
                                                                                                                                         
                                                                                                                                         
                                                                                                                                         
                                                                                                                                         
                                                                                                                                         
                                                                                                                                        6 Replies
                                                                                                                                        1. re: hannaone

                                                                                                                                          And now for chicken another way :-). I'm a bit sheepish posting that I used a store-bought Vietnamese chicken curry "spice paste" as the base for our dindin. But dang if it didn't turn out great, lots of flavour and not salty like some mixes. Reminded me a bit of Japanese curry but bettter.

                                                                                                                                          I had some chicken thighs that had been lurking close to too long in the freezer so I used those along with coconut milk, a spud and a couple of carrots chopped up and the white bits left over from my stir fried bok choy last night. The SO was delayed at work (he was going to make rice, as he is Starch King) so I boiled up some rice stick noodles instead and we were away laughing on a fast camel.

                                                                                                                                          1. re: grayelf

                                                                                                                                            Don't be embarrassed about using curry spice paste! I think many of us here who don't have easy access to galangal, kaffir lime leaves, cilantro roots, Thai chilis, etc. feel we have no other choice (aside from maybe Amazon ordering!). I'm sure homemade is superior, but if it isn't practical...

                                                                                                                                            I took a Thai cooking class in Berlin once, and our instructor (who actually had a source for those exotic herbs and ingredients) used prepared curry pastes in her recipes. I was fine with that, since we were layering them into dishes with many other flavors and layers of prep, but I do wish we'd learned to make at least one from scratch. :)

                                                                                                                                            1. re: ChristinaMason

                                                                                                                                              I have made red Thai curry paste from scratch (just to prove I could do it!) but I also keep a tub of that in my freezer for convenience. I recently bought some tom yum paste to try as well -- now that's a labour intensive soup if you make it from scratch! Same with Chinese-style hot and sour. I know I CAN make it but I prefer to order it when I dine out and let someone else do all that sourcing and work .

                                                                                                                                              1. re: grayelf

                                                                                                                                                I am with you, grayelf; I love to make tom yum at home using a paste - it is fast, easy and inexpensive this way - great for a weeknight dinner, and save my Thai meals out for more exotic menu choices - where someone else does the work!

                                                                                                                                            2. re: grayelf

                                                                                                                                              "we were away laughing on a fast camel" -- what a great visual!!!

                                                                                                                                            3. re: hannaone

                                                                                                                                              Nice...very informative pics....

                                                                                                                                            4. Trying RR's recipe for Reuben macaroni and cheese tonight. Not a fan of hers but I saw her make it on FN a year or so ago and have never forgotten it so we shall see.

                                                                                                                                              2 Replies
                                                                                                                                              1. re: Njchicaa

                                                                                                                                                The men LOVED this stuff. Literally gobbled it out of bowls while standing in the kitchen next to the baking dish. I'll make it again for them probably in the fall for football season.

                                                                                                                                                1. re: Njchicaa

                                                                                                                                                  I'll have to check that out, thanks for the info.

                                                                                                                                              2. So yesterday they really blew it here in Boston! The storm they insisted was nothing at noon continued to dump feet not inches of snow so everything was cancelled at the end of the day. Sadly many of us were already at the workplace or school by then. At least I had not made the soup and cornbread for 10 people and the local had enough sense to be open so there was that. Hubby shared his leftover pasta and salad and I made a quick stir fry using the broccoli, zucchini and scallions that made up the dregs in the veggie drawer. There were french rolls. Time to go shopping.

                                                                                                                                                1. Our latest "cooking the books" book is "Cooking in Spain", Janet Mendel, 1992.

                                                                                                                                                  The decision as to which dish was a bit of a "no brainer". At Christmas, the nephew bought everyone a present somehow related to his birthplace in Mallorca. Herself got a paella pan and a bag of local rice. Now, of course, paella isnt from the Balearics but we've found a recipe in the book for Paella Parellada which Mendel says is a Barcelona dish - which fits well with Mallorca (where they say they are not Catalans - and the Catalans are ruining the local language, insisting that its Catalan, not Mallorcan, that's taught in schools.

                                                                                                                                                  In terms of its cooking, it's a bog standard paella. Includes chicken, sausage, pork loin, artichoke hearts, peas, mushrooms, red peppers.It also called for squid, which we couldnt find as such in the supermarket, so it's getting a carton of mixed seafood (squid, prawns & mussels).

                                                                                                                                                  A veritable feast.

                                                                                                                                                  Buon provecho. Or bon profit as we say in Mallorcan.

                                                                                                                                                  1 Reply
                                                                                                                                                  1. re: Harters

                                                                                                                                                    That's one hell of a feast.

                                                                                                                                                    Bon profit.

                                                                                                                                                  2. Wow I go to sleep and bingo, we are almost 1/2 way through this WFD....I think all of the new activity is great!

                                                                                                                                                    Suzygirl asked for my receipe for Butternut Squash soup....I thought I would post it here, as the followup:

                                                                                                                                                    Yeilds 6 portions

                                                                                                                                                    1 cup chopped yellow onion

                                                                                                                                                    1 large Leek, cleaned and chopped

                                                                                                                                                    1 pound of cubed Butternut squash

                                                                                                                                                    1 quart of vegetable or chicken stock

                                                                                                                                                    2 tbs of evoo

                                                                                                                                                    1 cup of heavy cream

                                                                                                                                                    salt

                                                                                                                                                    cayenne pepper

                                                                                                                                                    Garlic croutons

                                                                                                                                                    Place the onion in a 3 or 4 qt saucepan with the evoo and allow them to sweat, add the leek and cook for 2 more minutes. Add the stock and squash, simmer for 30 minutes. Remove from stove and allow to cool slightly. Use an immersion blender to mix and break down the soup. Add up to 1 cup of cream to your desired consistiency...I use about 1/2 to 3/4 of a cup.

                                                                                                                                                    Your soup should be creamy, smooth and sweet.We like a dash of salt and the cayenne to balance the sweetness, and then float the croutons on top.

                                                                                                                                                    I first saw a similar version of this reciepe from Jaques Pepin, but over the years changed it a bit to our likes.

                                                                                                                                                    2 Replies
                                                                                                                                                      1. re: PHREDDY

                                                                                                                                                        Sounds good. Mine is almost identical except I don't use the leek, but do add a tad of nutmeg. Once in a while the squash isn't as sweet as I would like so I might add a dash of light brown sugar.

                                                                                                                                                      2. Since power was still acting funky yesterday (some parts of our County aren't expected to get power back on till tomorrow), hubby brought home a couple of pizzas - mushroom for him; my favorite anchovy & onion for me.

                                                                                                                                                        1. Another cold and drizzly day today. I have the ingredients for beef stew that will be going into the crockpot shortly.

                                                                                                                                                          I picked up rhubarb (!) at the market today. First sign that there is spring happening somewhere! I'll make a rhubarb shortbread for dessert because we won't have enough calories with the beef stew, alone! < tongue in cheek >

                                                                                                                                                          1 Reply
                                                                                                                                                          1. re: JerryMe

                                                                                                                                                            JM....I love apple/rhubarb pie...my grandma made it...I don't but when I see it....boom ...I have it!!!!!!

                                                                                                                                                          2. We're just now getting moving over here at the juliejulez house... out late last night celebrating an Avalanche blowout win over the Blackhawks, ruining their record winning streak. Once SO is up I'm going to make french toast, bacon, and eggs if he wants them.

                                                                                                                                                            Woke up to pretty heavy snow outside. Sorry to say East Coasters, this probably means you're going to get more in a few days. Tonight, we might be going to a college basketball game. I'm hoping not though, I just want to stay home and be cozy in this snow.

                                                                                                                                                            If we stay home, I have a beef stew topped with blue cheese on the menu, with perhaps some corn bread.

                                                                                                                                                            11 Replies
                                                                                                                                                            1. re: juliejulez

                                                                                                                                                              Well, we're staying home (thank god) so beef stew it is. I've never actually made beef stew before. But I figure, it has a whole bottle of wine in it, bacon, potatoes, carrots... can't really go wrong w/ that.

                                                                                                                                                              1. re: juliejulez

                                                                                                                                                                Let us know how it turns out. I have never made beef stew either and actually spotted a pile of pot roast in Whole Foods this week and my craving has been so strong that that provided a suitable substitute. Ideally I'd love to learn to make a kickin' beef stew, it's one of my favorite dishes.

                                                                                                                                                                1. re: fldhkybnva

                                                                                                                                                                  In case you get inspired I love the Vintage Victuals Guinness beef stew. While I also love a more traditional stew made with red wine, this has become my go to whenever the craving hits. Their website recently crashed and is in the process of being restored. I found this link and it looks as if they used the recipe to the letter.

                                                                                                                                                                  http://www.cook-pray-love.com/2009/02...

                                                                                                                                                                  1. re: foodieX2

                                                                                                                                                                    I couldn't find the recipe on your link :( A few weeks ago I did the short ribs braised in Guinness from the COTM and it was pretty good.

                                                                                                                                                                  2. re: fldhkybnva

                                                                                                                                                                    Will do. This is the one I'm making: http://www.fromaway.com/cooking/beef-... I've also never made cornbread from scratch either, so a couple of adventures today for me.

                                                                                                                                                                    I have a ton of stew meat in my freezer, and I originally wanted to make Texas style chili/chile/whatever, the no bean kind. But I wasn't in the mood to drive up into the closest town to the mexican supermarket to buy the right kind of chiles. So I figured this stew is sort of in the same realm, with the addition of the chipotle powder. We'll see!

                                                                                                                                                                    1. re: juliejulez

                                                                                                                                                                      This is the recipe I use to make corn bread muffins and used it in my "pot pie" last week.
                                                                                                                                                                      1 1/2 cups yellow self rising corn meal mix
                                                                                                                                                                      One lg egg
                                                                                                                                                                      One tbs veg oil one cup milk
                                                                                                                                                                      Next time I would add cheddar
                                                                                                                                                                      425 in a muffin tin with cooking spray used liberally or an eight inch square baking dish for fifteen to twenty minutes. It was a good cornbread. I used House Autry brand corn meal mix

                                                                                                                                                                      1. re: juliejulez

                                                                                                                                                                        That is different! I love the idea of chipotle and blue cheese. Please report back.

                                                                                                                                                                        1. re: foodieX2

                                                                                                                                                                          The taste of it was really good! The chipotle and the blue cheese were excellent together. However, I guess my potatoes were cut too large because they didn't cook all the way through in the time mentioned on the recipe. Also I think I had my stove (stupid electric) on too hot in that last cooking step as well, so it got a bit over-reduced (which could have contributed to the potato issue). But the flavor itself was great. My SO said he prefers the flavor of more traditional stew (I didn't tell him what was in this, other than the blue cheese), with more liquid, but he took seconds of this so I guess he still liked it :)

                                                                                                                                                                          1. re: juliejulez

                                                                                                                                                                            thanks for the update. It is in my to do list!

                                                                                                                                                                        2. re: juliejulez

                                                                                                                                                                          Beef stew, simmering on the stove or in the oven, makes the house smell SO GOOD. You'll love it. :-)

                                                                                                                                                                  3. Cordon Bleu Saturday - my favorite meal of the week. I had quite a disaster last week with inedible overcooked chicken which was odd as I've made this dish at least the past year every Saturday and only had near perfect results. Perhaps I'll lower the oven and cook longer to be safe.

                                                                                                                                                                    I initially planned to switch up dinner and eliminate it altogether but I'm not letting one bad experience get the best of me. I loved it before and there's no reason to think I now hate it so push on I will....results pending. I am pondering prosciutto instead of ham tonight.

                                                                                                                                                                    Brunch - seared scallops spinach salad
                                                                                                                                                                    Lunch - Buffalo bowl AKA FRHS (Frank's Red Hot Sauce) bowl = ground meat (probably turkey since it's already defrosted and not in the mood to run out for beef), mushrooms, blue cheese and Frank's Hot Sauce. Last week I was out of my favorite Xtra Hot Sauce but I loaded up this week so all is well and I'll have to remember to lower the heat a few degrees before eating.

                                                                                                                                                                    5 Replies
                                                                                                                                                                    1. re: fldhkybnva

                                                                                                                                                                      Wow, extremely late brunch complete. I was hesitant as I've tried the Roth Kase Moody Blue Cheese and it was OK, but picked up the Rogue Rivery Smoked Blue Cheese for my salad. If anyone is a blue cheese or a smoked cheese fan this cheese is fantastic!

                                                                                                                                                                      1. re: fldhkybnva

                                                                                                                                                                        I feel for you on the Cordon Bleu. I've cooked fried chicken for more years than I care to remember and then a couple of months ago, I had a disaster. It was just one of those things. But you're right. Get back on that horse, so to speak. That was the one and only time it was bad. I must have been distracted. Oh well. It has turned out well since then.

                                                                                                                                                                        1. re: boyzoma

                                                                                                                                                                          I blame it on the asparagus I decided to also put in the oven and my attempt to time them together. I have fingers crossed for tonight now if only I could make my usual cheese/meat decisions - ham vs prosciutto, Jarlsberg (I have never been a swiss fan but it might be good) - after last week I think perhaps just sticking to the usual might be the best plan but I do have that prosciutto to use.

                                                                                                                                                                            1. re: fldhkybnva

                                                                                                                                                                              Wonderful! Congrats. Did you use the prosciutto? I always have Swiss on hand, so I use that. Glad you got back "on that horse". :-)

                                                                                                                                                                        2. Finally got my act together for dinner. Still trying to eat down the pantry, fridge and the freezer since we are heading on vacation soon.

                                                                                                                                                                          After all the shoveling and digging out, along with have to repair our mail box which must have been taken out by plow I was HUNGRY. So out of the freezer came two big steaks, I have 2 good sized potatoes to be baked and I will use up the last of our salad fixings.

                                                                                                                                                                          1. I took out a Frankenchicken breast from the freezer that is defrosting that I'll thinly slice. I'll also cut up an onion, stem some whole cremini mushrooms, and slice up a red bell pepper, and thread it all on skewers. I'll do a quick marinade in thinned out satay peanut sauce, and then "grill" them on my grill pan. Will serve the skewers over jasmine rice, with extra peanut sauce for drizzling on top.

                                                                                                                                                                            Thanks, mariacarmen (or mariacarmen's BF)! I usually wait for satay until the summer, but it was gloriously warm today (especially the day after getting a foot of snow) AND it's Daylight Savings Time tonight - so it's close enough to spring to have satay. :-)

                                                                                                                                                                            2 Replies
                                                                                                                                                                            1. re: LindaWhit

                                                                                                                                                                              That sounds deee-lish Linda! I think I could enjoy peanut sauce on anything.

                                                                                                                                                                              1. re: LindaWhit

                                                                                                                                                                                Way to go, Linda. Sounds delish. And glad you had some good weather for a change!

                                                                                                                                                                              2. mr bc's picking up our favourite wood oven pizzas so I'm putting together some antipasti.

                                                                                                                                                                                I've roasted some super sweet Campari tomatoes on the vine. I also roasted some olives w lemon zest, a few chili flakes and fennel seeds and now I'm just putting the finishing touches on a plate w some pickled mushrooms, grilled zucchini and salumi.

                                                                                                                                                                                mr bc said he's picked out a wine so all is well.

                                                                                                                                                                                Buon Appetito & don't forget to change your clocks!!

                                                                                                                                                                                1 Reply
                                                                                                                                                                                1. re: Breadcrumbs

                                                                                                                                                                                  Bc, that antipasti plate sounds like a great starter - enjoy it and the pizza!

                                                                                                                                                                                2. So last night my sweets decided on steaks so tonight is those juicy bacon cheeseburgers and fries and i got cherry tomatoes by one get one free so its a cherry tomato and cukes salad with a rwv viniagrette

                                                                                                                                                                                  1. Roast chicken with lemon & fresh oregano, roasted baby red potatoes with thyme, four cheese macaroni & cheese, and another Caesar salad, since my hubby forgot to pick up some baby spinach at the store. Neapolitan sundaes for dessert.

                                                                                                                                                                                    2 Replies
                                                                                                                                                                                    1. re: Dirtywextraolives

                                                                                                                                                                                      Yum-O. What are your four cheeses in th emac?

                                                                                                                                                                                    2. Mee Siam, recipe from http://www.singaporelocalfavourites.c...

                                                                                                                                                                                      With all the sambal oelik and chillies added, we still can't taste much. This broken taste bud thing is getting old.

                                                                                                                                                                                      I added extra greens - baby bok choy, garlic scapes, and watercress, along with way more shrimp.

                                                                                                                                                                                       
                                                                                                                                                                                      4 Replies
                                                                                                                                                                                      1. re: LMAshton

                                                                                                                                                                                        Thanks for sharing the link LMA, this looks wonderful. I wish I could have this for breakfast right now!

                                                                                                                                                                                        1. re: Breadcrumbs

                                                                                                                                                                                          You must know that that's NOT the reaction I was expecting, right? Mee siam for breakfast? So not typical western thinking. :)

                                                                                                                                                                                          1. re: LMAshton

                                                                                                                                                                                            I love savoury food for breakfast and for the second morning in a row I've found myself reading your post and craving this!!

                                                                                                                                                                                            1. re: Breadcrumbs

                                                                                                                                                                                              You've just risen about ten degrees in coolness, you know. :)

                                                                                                                                                                                      2. I'm not at all convinced by the new recipe that's going to form dinner. Even though it includes two of my favourite ingredients - lamb shoulder and the very first of the forced Yorkshire rhubarb. Lamb & rhubarb? Oh, really?

                                                                                                                                                                                        Lamb & shallots are browned and go in a casserole with stock and a little sugar. That potters away in the oven for an hour. Then the chopped rhubarb and shredded spring greens go in for 5 minutes. Big sprinkle of parsley.

                                                                                                                                                                                        I'm more confident about the starter. Mixed hors d'oeuvres. I'm not sure exactly what yet, although jars will be opened. We've got a hor d'oeuvres serving plate that was Mum's. Bone china; eight compartments. Always reminds me of the hors d'oeuvres trolley that posh hotel restaurants used to have when I was a lad.

                                                                                                                                                                                        3 Replies
                                                                                                                                                                                        1. re: Harters

                                                                                                                                                                                          <the hors d'oeuvres trolley that posh hotel restaurants used to have>

                                                                                                                                                                                          See, that sounds amazing! I'm convinced I really belong in another time. Except for that whole gender inequality bit. I'd love to see a photo of that plate of your mother's.

                                                                                                                                                                                          Have to agree with you, the lamb recipe doesn't sound too convincing. I hope there are some herbs and savory bits to balance out the sweet and sour. Let us know what you think.

                                                                                                                                                                                          1. re: Harters

                                                                                                                                                                                            John......what a good memory you just evoked....remember specifically a restaurant called Villa Bianca, (in New York City, in the early 1960's) a white table cloth Italian restaurant. The bus boys wore white formal shirts , black pants and cumberbuns, the waiters all wore tuxedos, and they visited each table with the "cart". Fresh sliced meats, cheeses, marinated vegetables, and the like. My parents had cocktails, the three of us, "Shirley Temples"...

                                                                                                                                                                                            1. re: Harters

                                                                                                                                                                                              Your description of the trolly service took me way way back to a memory of a first visit to London when I was very young. It was my birthday and we were staying at the Excelsior hotel for one evening en route from Canada to relocate to Yorkshire.

                                                                                                                                                                                              Although I don't remember much else of those early days of our arrival, the sight of a trolly rolling up with exquisite looking plates of cakes, pastries somehow made an indelible impression upon my young self!

                                                                                                                                                                                            2. I think I mentioned previously that I'm starting a new gig in the middle of the month. Well, last night was the last of our dinner parties whilst temporarily unemployed, and I wanted to end on a high note. I invited my former coworker and her husband, who have both been extraordinarily generous toward me, over for a big, fancy meal. They are total foodies and have experience in the catering industry, so I loved agonizing over the menu and plying them with food and drink.

                                                                                                                                                                                              To start, we had Aviation cocktails http://cold-glass.com/2010/06/23/avia... with pistachios in their shells and mixed olives roasted with lemon and orange peel, fennel seeds, fresh rosemary, garlic, and hot pepper flake, served up in a mini cast iron skillet.

                                                                                                                                                                                              Next, butternut squash soup, rich with herbs and a bit of zip from hot paprika. I topped it with a dollop of sour cream, scallion oil, and roasted chili-spiced pepitas. That was served with some clover rolls I made from the honey oatmeal bread recipe on my blog (swapping molasses for the honey and adding a bit of cream for richness). Domaine Bellevue 2010 Chardonnay Languedoc to accompany (crisp and fruity and not too puckery or over-oaked).

                                                                                                                                                                                              For the main, braised short ribs, made by combining Tom Colicchio's Food & Wine recipe with the technique and tips in a Le Cordon Blue recipe ChrisofStumptown posted last thread. I added a Tbsp. of hoisin and a few Tbsp. of strong coffee to the braising liquid, defatted the next day, reduced it down, added fresh herbs and mounted the sauce with butter just before serving. The ribs, my first attempt(!), were fork tender and really delicious. Those were served on top of celeriac-rutabaga mash lightened up with a little Russet potato. Kept the prep simple with sour cream, heavy cream, and salt and pepper. Velenosi Lacrima Di Moro 2010 in our glasses (a really delicious Italian red with a floral nose).

                                                                                                                                                                                              Sides were blanched, sauteed broccoli rabe simply prepared with slivered garlic, hot pepper, a little lemon zest, and a shot of red wine vinegar and a salad with mixed greens, thinly sliced fennel and endive, grapefruit supremes, toasted walnuts, blue cheese crumbles, and mustard-grapefruit-dijon vinaigrette.

                                                                                                                                                                                              After the meal, I stirred up a Fallen Leaves cocktail for everyone. You know, to aid digestion ;) http://www.cocktailchronicles.com/200...

                                                                                                                                                                                              For dessert, blackberries and blueberries with more of that malted whipped cream, served with a wedge of salted chocolate-dipped chocolate shortbread. I put out port and Bailey's, which we sipped on LATE into the night. I sent our guests home around 1AM with a bag of clover rolls and the rest of the shortbread.

                                                                                                                                                                                              Now to tackle dishes...ugh.

                                                                                                                                                                                              Unfortunately, I didn't manage to get any photos except the day prior. Here are the short ribs pre-chilling and the shortbread.

                                                                                                                                                                                               
                                                                                                                                                                                               
                                                                                                                                                                                              24 Replies
                                                                                                                                                                                              1. re: ChristinaMason

                                                                                                                                                                                                Sounds like quite the feast, and I'm sure everyone was suitably impressed. It's nice to go through all that trouble and have the results be so stellar. Brava!

                                                                                                                                                                                                1. re: roxlet

                                                                                                                                                                                                  Thank you. It wouldn't have been half as good if I couldn't pick the collective brains of my Hound friends for advice and inspiration! I'm serious.

                                                                                                                                                                                                2. re: ChristinaMason

                                                                                                                                                                                                  That sounds outstanding, CM. How wonderful of you to do that for them. You had a wonderful menu and I also like that you shared what wine parings you used. Great job. I'd be your friend any day for that meal.

                                                                                                                                                                                                  1. re: boyzoma

                                                                                                                                                                                                    It's a deal, thanks. I have my minor quibbles with myself (vinaigrette could have been tarter! was that cream overwhipped?), but overall, I was really happy how it all came out and how, with some prep beforehand, I managed to stay at the table for most of dinner instead of laboring over the stove away from our guests.

                                                                                                                                                                                                  2. re: ChristinaMason

                                                                                                                                                                                                    Nicely done, Christina! Can't go wrong with short ribs, IMO. And the shortbread looks great!

                                                                                                                                                                                                    Just a note, as I'm a Top Chef freakazoid....it's Tom Colicchio. :-)

                                                                                                                                                                                                    1. re: ChristinaMason

                                                                                                                                                                                                      Nice dinner party CM! Everything sounds delish, and I am sure your guests were well fed and flattered by the lovely meal.

                                                                                                                                                                                                      1. re: ChristinaMason

                                                                                                                                                                                                        Nice menu, Christina. I have made shortribs only once and it was a diasaster. I did not make them a day ahead and they were so greasy - rookie mistake. I just read back through your discussion with ChrisofStumptown on the last thread and you both have inspired me to give them another try, using all your tips of course:)
                                                                                                                                                                                                        Now, about those roasted olives – they sound fantastic! How long did you roast them?

                                                                                                                                                                                                        1. re: EM23

                                                                                                                                                                                                          Yeah, I had the same experience with a short rib recipe everyone was raving about (not sure if it was a Colicchio recipe or not). Prep took forever, and it was a greasy, flavorless mess.

                                                                                                                                                                                                          I'm not inclined to make them again.

                                                                                                                                                                                                          1. re: linguafood

                                                                                                                                                                                                            lingua, if I can pull them off, you surely can. please do try again if you ever get the inclination. we can help you troubleshoot :)

                                                                                                                                                                                                            1. re: ChristinaMason

                                                                                                                                                                                                              OK. Maybe next winter. I'm kinda hoping this one's over soon...

                                                                                                                                                                                                            2. re: linguafood

                                                                                                                                                                                                              Lingua, I think letting the ribs chill overnight so that you can get most of the fat off is the trick. I used a Giada recipe (duh!) and she failed to mention that step. I did try to remove as much as I could, but it was a hot mess and it put me off trying to make them again for years. I just made a pork braise that came out great, so that, coupled with CM's success, have me feeling like there may still be hope for me:)

                                                                                                                                                                                                              1. re: EM23

                                                                                                                                                                                                                Oh, tell us more about that pork braise. I love pork and braising, lol.

                                                                                                                                                                                                                Also, in case you didn't see, I edited my response above to answer your question about the olive cook time/temp.

                                                                                                                                                                                                                1. re: ChristinaMason

                                                                                                                                                                                                                  Thanks for the olive info, CM!

                                                                                                                                                                                                                  As for the pork – I set out to make a dish that my friend's husband makes, and that he learned from his Czech mother. Disorganized being that I am, I called him at the last minute (read, the oven was already preheated), and caught him on the 6:20 out of Penn. Lots of background noise from the train, and his tendency to describe measurements as “some”, “a little” or “as much as you like”, left me winging it.

                                                                                                                                                                                                                  I browned pork country ribs (3 ½ lbs.) in a little oil, set them aside; sautéed a large sweet onion, then a few cloves of garlic; added a drained container of kosher sauerkraut (32 oz.), a grated apple, white wine (1 c.), apple cider (3 c) and water, just enough to bring the liquid level about ½ covering the ribs (I used water because I ran out of cider and wine); put the ribs back in and into the oven (preheated to 325) until the meat fell off the bones (about 3 hrs.). I had buttered egg noodles with it.

                                                                                                                                                                                                                  My friend’s husband adds the sauerkraut, liquid and all and he doesn’t add wine or cider. Surprisingly, my dish didn’t turn out all that different from his version. I suspect that he used more grated apple than I did so we ended up with the same level of sweetness.

                                                                                                                                                                                                                  And, while it turned out very tasty, I have a lot of leftovers that I want to spice up a bit. I want to sauté more garlic and onions, and was thinking of adding carraway or cloves.
                                                                                                                                                                                                                  Would that work?

                                                                                                                                                                                                                  1. re: EM23

                                                                                                                                                                                                                    That sounds delicious!

                                                                                                                                                                                                                    I think your instincts are on target as far as spicing it up. Personally, I'd do everything you suggest but skip the clove and add a couple Tbsp. of sweet paprika and a couple bay leaves, perhaps a pinch of thyme. You don't by chance have any juniper berries?

                                                                                                                                                                                                                    If there's not enough liquid you can add a little lager beer or some chicken/veg. broth, which will also add flavor. Top with a dollop of sour cream when serving. That's very close to Szekely Goulash, which buttertart has posted her recipe for previously. It's delish!

                                                                                                                                                                                                                    1. re: ChristinaMason

                                                                                                                                                                                                                      Good ideas - thanks!
                                                                                                                                                                                                                      The only thing I don't like is that I keep finding small bones. I was planning to give a big jar of it to my aunts, but I am afraid I might kill them. Or crack a tooth at the very least!

                                                                                                                                                                                                            3. re: EM23

                                                                                                                                                                                                              Wow, yeah, I can see how not having the chance to chill and defat would detract from the dish. I pulled somewhere between 1/2 and 3/4 of an inch of hardened fat off the top of my chilled liquid! Definitely worth another shot---I think, as Chris found, that being conservative in the amount of braising liquid and braising uncovered for half the time are other keys to happy short ribs.

                                                                                                                                                                                                              ETA: Sorry, missed your question about the olives. They were at 375F for about 10-15 min. They really only need to heat through and get a little bit of texture on them---don't turn them into raisins :)

                                                                                                                                                                                                              1. re: EM23

                                                                                                                                                                                                                It seems IME, that de-greasing and planning ahead is the key to good Short ribs.

                                                                                                                                                                                                                Same for lamb shanks, a nice fatty pork braise, or a very unctuous cut of beef for pot roast... Braise ahead, defat, and then finish sauce with the meat/veg for serving.

                                                                                                                                                                                                              2. re: ChristinaMason

                                                                                                                                                                                                                Amazing feast CM, and kudos for pulling it off in such a way you were able to spend most of your time with your guests!

                                                                                                                                                                                                                  1. re: steve h.

                                                                                                                                                                                                                    Someone whose cooking is always elegant made short ribs recently...lol :)

                                                                                                                                                                                                                1. Last night was clean out the freezer night. Had a bag of Chicken Tetrazzini that I thawed and topped with cheese and baked. On the side was garlic cheesey bread and a small side salad with bacon ranch dressing.

                                                                                                                                                                                                                  Tonight we will share a nice T-bone (it's almost the size of a Porterhouse!). To go with, will be some sauteed mushrooms in butter and Marsala wine, and some Orzo pilaf made with veggie stock and the addition of peas and julienned roasted red peppers. We'll probably share a bottle of Cabernet too!

                                                                                                                                                                                                                  1. Last night, prior to enjoying the film "Good Night, and Good Luck" at the free Library of Congress theatre here, we had dinner at our favorite local Japanese/Chinese spot.

                                                                                                                                                                                                                    I enjoyed my favorite "Tuna Tataki" (sashimi-thin slices of tuna, barely seared - like 1/16" of an inch on all sides - topped with spicy-hot chili-sesame oil, & served on a bed of seaweed salad), as well as the "Fish Teriyaki" (large portion of salmon filet marinated in a lovely soy/honey teriyaki sauce & then grilled), served with white rice & a broccoli & carrot mix. Hubby just had the Tekka-Maki (raw tuna sushi rolls), consisting of 3 rolls. Sapporo beers in tall chilled mugs accompanied.

                                                                                                                                                                                                                    1. I had made some nacho potato skins as party snacks yesterday (a hit, only one lonely skin was left today) and I still had some refried beans (very little), salsa (a spoon or two), avocados (one) and creme fraiche (always used instead of sour cream as I prefer it) left over. In order to avoid waste I am roasting up a small tray of cubed potatoes (skin on) and will top them with the beans and some cheese and serve them (to myself, for tonight I dine alone) with the 'nacho' toppings.

                                                                                                                                                                                                                      And if I'm still hungry, sticky toffee pudding, cream and caramel sauce.

                                                                                                                                                                                                                      1. After a brief trip to the city of brotherly love for a hockey game -- which, sadly, didn't have quite the outcome the first period had promised -- and a few lovely meals, it's back to the boonies = home cooking :-)

                                                                                                                                                                                                                        Of course, we stopped at Di Bruno's on our way out to stack up on snausages (4 hot Italian, 2 garlic & wine pork sausages, 2 spinach, feta & chicken sausages), cheese, and nut mustard. I wish someone would lock me in that store for a week or so. Heaven.

                                                                                                                                                                                                                        Dinner tonight will be the 2 chicken sausages sliced and pan-fried, served along with my fennel salad addiction and probably some corn with butter & salt.

                                                                                                                                                                                                                        1. On the menu tonight is chicken Parmesan. I used to make it once a week but somehow it disappeared so I thought it was a good time and the smoked mozzarella I spotted in the store today made the ultimate decision.

                                                                                                                                                                                                                          1 Reply
                                                                                                                                                                                                                          1. re: fldhkybnva

                                                                                                                                                                                                                            Chicken Parmesan became bruschetta chicken when I realized I needed another dose of Balsamic vinegar in my life. The smoked mozzarella was delicious. I have a newfound love of smoked cheese - also recently discovered smoked blue cheese.

                                                                                                                                                                                                                          2. so much catching up to do here, but later. last night i made dinner for the BF: sauteed red onions, sliced hot italian sausages, sliced potatoes, minced garlic and sundried tomatoes with their oil, fresh basil, and slivered red bell peppers. added milk and sour cream, bay leaf, more basil, and let that simmer. made pappardelle, mixed that into the sauce to finish cooking. meantime, i went to my office party and had a pesto tuna dish which was good but not as good as others' steak. leetle too much vino and bubbly....

                                                                                                                                                                                                                            today, i bought all sorts of goodies to pair with our foie prep, upcoming: maitakes, trumpet mushrooms, cowgirl creamery double cream cheese, fresh burrata, levain (no brioche, devil!), fresh meyer lemon linguini, blackberries, and kumquats. details later. enjoy your Sunday!

                                                                                                                                                                                                                            7 Replies
                                                                                                                                                                                                                            1. re: mariacarmen

                                                                                                                                                                                                                              Drool. Is that Cowgirl's Mt. Tam cheese? LOVE it. Way too expensive in these parts, however.

                                                                                                                                                                                                                              1. re: ChristinaMason

                                                                                                                                                                                                                                It is a Mt. Tam. yeah, it was pricey, but i was splurging... it being Foieday, and all...

                                                                                                                                                                                                                                ETA: oh, it's a TRIPLE cream, not a double! double cream - as if - puh!

                                                                                                                                                                                                                              2. re: mariacarmen

                                                                                                                                                                                                                                A visit to cowgirl creamery is on my list of 100 things to do before you die.

                                                                                                                                                                                                                                1. re: mariacarmen

                                                                                                                                                                                                                                  Cm - can't wait to hear what your doing with all of that 'product for you foie-crazy day - just jealous fer' sure..... I am kind of amazed at the amount of creamy/fatty product that you are bringing to the party for the creamy/fatty foie?

                                                                                                                                                                                                                                  Please do NOT drop of a HA after dining, and of course before sharing your fabulous dining experience with all of us CH WFD'rs inquiring minds! Really, don't (but eat awesomely - please, we live vicariously).....

                                                                                                                                                                                                                                  Excited about the mushrooms, blackberries, lemon linguini, and the kumquats (love those little bitter-sweet things, grandpa had a tree in his yard in San Diego...). Super curious about how burrata and cowgirl cheese get into the party.

                                                                                                                                                                                                                                  Devil those bakers for no brioche. What is foie classically prepped without some brioche and maybe some banyul's vinegar or Armangnac or Sauternes? :) Save me a plate.

                                                                                                                                                                                                                                  1. re: gingershelley

                                                                                                                                                                                                                                    not sure how the cheeses will play in, but maybe they'll just be part of a starter plate.

                                                                                                                                                                                                                                    sister is going to start on a blackberry/kumquat gastrique, and i found challah, as a sub for the brioche.

                                                                                                                                                                                                                                    we probably won't be eating for at least a couple hours, but i'll keep you posted!

                                                                                                                                                                                                                                    1. re: mariacarmen

                                                                                                                                                                                                                                      Sounds like one hell of a meal. gingershelly is right, of course, on the Sauternes. Please post chapter and verse.

                                                                                                                                                                                                                                      1. re: steve h.

                                                                                                                                                                                                                                        didn't spring for the Sauternes this time, but i got a nice bottle of sherry that went just fine with it. posted below.

                                                                                                                                                                                                                                2. Ahhh, the joys of home ownership. Our home-owning heroine's first test - hopefully an easy one. Could she figure out why the upstairs toilet keeps running? She chose to just turn the water off last night at midnight before climbing into bed. This morning, major coffee fortification was needed before our heroine stuck her hands into a toilet tank. After looking in the tank, seeing the overflow tube being overflowed, researching online and getting some help from friends (including a request to Email some pics of the inside of the tank), she hopped into her horse-drawn carriage and picked up the recommended fill valve. Our heroine was told by two knights in shining armor that it would take 20 minutes. She knew better and doubled the time. Sure enough - she was able to slay that dragon!

                                                                                                                                                                                                                                  So how will our heroine reward herself? A pat on the back? Well, she's already done that. A sit-down to read the Sunday paper after she throws a load of laundry in the washer? Most assuredly so. A stupid heroine post? DUH.

                                                                                                                                                                                                                                  But is that it? Nay! She deserves more! She's going to grill some sirloin tips after marinating them in Tuscan Herbs olive oil, garlic, a bit of Dijon mustard, additional dried herbs, and with some blood orange juice added to the whole shebang. Roasted Yukon Gold potatoes and steamed green beans alongside.

                                                                                                                                                                                                                                  And wine. Oh yes. Wine. Our heroine deserves the wine this evening. Too bad there wasn't a knight in shining armor to feed her grapes and cheese for dessert, but hey, whatchagonnadu? Oh. I know. Repair the toilet yourself. THAT'S WHAT!

                                                                                                                                                                                                                                  8 Replies
                                                                                                                                                                                                                                  1. re: LindaWhit

                                                                                                                                                                                                                                    ikes. one of many reasons i never wanted to own a home.... but good for you! you sure earned those tips and that wine! y

                                                                                                                                                                                                                                    1. re: mariacarmen

                                                                                                                                                                                                                                      This one was an easy one, mc. Anything more difficult (or anything electrical) a Rent-a-Husband will be called. :-D

                                                                                                                                                                                                                                      1. re: LindaWhit

                                                                                                                                                                                                                                        Do you take international plumbing commissions?

                                                                                                                                                                                                                                        Mrs H has pretty much given up on me being "Handy Husband".

                                                                                                                                                                                                                                        1. re: Harters

                                                                                                                                                                                                                                          um, i'd go to plumbing school to get that gig....

                                                                                                                                                                                                                                          1. re: Harters

                                                                                                                                                                                                                                            LOL! This I could manage - this YOU could manage. Although I'm wondering if British plumbing set-ups might be different from American loos. :-)

                                                                                                                                                                                                                                            1. re: LindaWhit

                                                                                                                                                                                                                                              Sounds like you met the problem head-on and took it down. That's very cool.

                                                                                                                                                                                                                                              ::clink::

                                                                                                                                                                                                                                      2. re: LindaWhit

                                                                                                                                                                                                                                        Great praises to you, oh intrepid homeowner on the toilet repair - and the sirloin tips as well! Of COURSE there was wine:)!

                                                                                                                                                                                                                                        You have given me the courage I need to attempt a toilet repair myself. Have had the water off in the guest bath for 6 weeks while no one has needed it.... new room mate moves in Friday, and I have to fix it by they. Gulp. I guess I can start with taking a couple photos, and go from there...

                                                                                                                                                                                                                                        1. re: gingershelley

                                                                                                                                                                                                                                          gingershel, I'm an expert fill valve replacement handy-dandy person now. :-) If yours is continually running when the water is turned on and overflowing the overflow tube, that's probably what needs replacing. Good luck. If I can do it, anyone can. :-)

                                                                                                                                                                                                                                      3. The nice weather today inspired some outdoor cooking. My husband frequently makes something he calls Scorned Woman Chicken, which are chicken pieces that have been marinated in Scorned Woman hot sauce with the addition of things like lime and garlic. Today, he bought a small turkey, and is making Scorned Woman turkey, but doing the whole turkey as one piece. He's cooking roasting it on the grill with fairly high temperatures, another riff on his high temperature bird, which is a whole chicken cooked to bronzed perfection. With that will be barbecued beans with a little of the marinade in the beans for some kick, and extra-oniony hush puppies.

                                                                                                                                                                                                                                        9 Replies
                                                                                                                                                                                                                                        1. re: roxlet

                                                                                                                                                                                                                                          Ahhh, I do envy you your *real* grilling, roxlet! And I'd bet that you guys have got a great grilling set-up outside. Enjoy!

                                                                                                                                                                                                                                          1. re: LindaWhit

                                                                                                                                                                                                                                            Would you call 3 grills a great set up? There's the smoker, which I refer to as the aircraft carrier, the Linx gas grill hooked up directly to the gas line, and the charcoal grill. It's not one of those outdoor kitchen thingys. This is just gear for my husband, the gear-head. I want a pizza oven!

                                                                                                                                                                                                                                            1. re: roxlet

                                                                                                                                                                                                                                              roxlet, ANY grill (for me) is a great set-up! But three? Smoker, gas, AND charcoal? Pure grilling heaven. Even though I know nothing about smoking. And youse guys need to have an outdoor kitchen, living and dining room! LOL

                                                                                                                                                                                                                                                1. re: LindaWhit

                                                                                                                                                                                                                                                  What Linda said.

                                                                                                                                                                                                                                                  I have no grills, smoker, gas, or charcoal. None. I live in a tiny apartment with no balcony. I'm jealous. :) Not that I'd know how to use such things... :P

                                                                                                                                                                                                                                                  1. re: LMAshton

                                                                                                                                                                                                                                                    Well, I rarely use them my self. The great outdoors is pretty much the province of my husband.

                                                                                                                                                                                                                                            2. re: roxlet

                                                                                                                                                                                                                                              Tijuana tacchino. High temperature smoke roasted Scorned Woman turkey, Roman beans & hush puppies.

                                                                                                                                                                                                                                               
                                                                                                                                                                                                                                                1. re: rjbh20

                                                                                                                                                                                                                                                  Can you elaborate on the beans? I googled it and came up with some very diverse recipes. I love beans

                                                                                                                                                                                                                                              1. Last night we grilled three steaks, sauteed some spinach with garli alongside, and roasted up some creamy little white potatoes.

                                                                                                                                                                                                                                                1. Déjà food all over again.

                                                                                                                                                                                                                                                  We polished off the last of the duck bits in a hash for Sunday's brunch. Last of the blood oranges were squeezed and mated with prosecco.

                                                                                                                                                                                                                                                  Supper will be leftover ossobuco and a small green salad. A California Pinot to wash it all down. Clint Eastwood's Midnight In the Garden of Good and Evil will be on the plasma.

                                                                                                                                                                                                                                                  1 Reply
                                                                                                                                                                                                                                                  1. Dinner was leftover short ribs, mash, and broccoli rabe. I have been craving a Guinness since reading lots of St. Patty's-themed recipes today, so I think I might pick some up at the store in just a few minutes while I get other, less exciting things, like dishwashing detergent.

                                                                                                                                                                                                                                                    Have I mentioned how much I loathe dishwashing? LOL.

                                                                                                                                                                                                                                                    3 Replies
                                                                                                                                                                                                                                                        1. re: ChristinaMason

                                                                                                                                                                                                                                                          They were out of all but the Extra Stout, which I don't care for. I don't need the beer carbs, anyway. I've given myself a reprieve from the dishes til tomorrow AM. What's a few more hours going to hurt...

                                                                                                                                                                                                                                                    1. since we had bacon leftover from the burgers last night(which i hoovered like a vacuum) it was a debate between leftover burgers, which the man loves and I am less than thrilled, ham and sides or bacon and eggs. The ham wins because it can be taken for his lunchbox. Baked beans with some of the bacon and smokey grilled burger crumbled in the beans along with some Kraft chargrill flavor BBQ sauce yellow mustard and a squirt of ketchup and some Belize coleslaw and poof.... dinner and a lunchbox

                                                                                                                                                                                                                                                      1. I'm leaning against a pillar of the front porch minding the charcoal grill and having a glass of wine on this first night of what promises to be a stellar week of weather. With some luck it will spread across the country and warm up those of you who have had more than your fair share of snow. Chicken has been marinated in a spicy ginger teriyaki sauce, pineapple is sliced into rings and the grill basket is ready, a chopped "Chinese chicken salad" awaits a last minute dressing. We won't be eating outside tonight but by midweek, with a promise of 86 degree days, I'll have the patio furniture cleaned and ready for al fresco dining. The kitties might even get to wear their leashes and join us.

                                                                                                                                                                                                                                                        3 Replies
                                                                                                                                                                                                                                                        1. re: weezieduzzit

                                                                                                                                                                                                                                                          It was around 72 here in N California today....so pretty.

                                                                                                                                                                                                                                                          1. re: Lillipop

                                                                                                                                                                                                                                                            yep, yesterday and today were like summer (summer somewhere else) in the Bay Aread.

                                                                                                                                                                                                                                                          2. re: weezieduzzit

                                                                                                                                                                                                                                                            sounds like a great evening chez vous....

                                                                                                                                                                                                                                                          3. Grilled porterhouses that were dry brined for two days. Loaded mashed Yukon gold potatoes with bacon, chives and cheese. Roasted asparagus and broccoli on the side. Volcano cake that won first prize at the Cub Scout banquet + peanut butter cheesecake for dessert.

                                                                                                                                                                                                                                                            1. Plate of dinner. Don't know why dessert didn't show up.

                                                                                                                                                                                                                                                               
                                                                                                                                                                                                                                                                1. Well it's been a balsamic and tomato kind of day around here, can you say obsessed?

                                                                                                                                                                                                                                                                  Lunch - baked lemon herb cod on spinach salad with Balsamic vinaigrette, tomatoes and blue cheese

                                                                                                                                                                                                                                                                  Dinner - Chicken with smoked mozzarella and bruschetta

                                                                                                                                                                                                                                                                   
                                                                                                                                                                                                                                                                   
                                                                                                                                                                                                                                                                  4 Replies
                                                                                                                                                                                                                                                                  1. re: fldhkybnva

                                                                                                                                                                                                                                                                    Is the chicken sitting on top of the bruschetta or am I missing something?

                                                                                                                                                                                                                                                                    1. re: linguafood

                                                                                                                                                                                                                                                                      Not the best choice of color contrast for the chicken - the white/ivory mass under the bruschetta is the chicken covered in a heaping of smoked mozzarella.

                                                                                                                                                                                                                                                                      1. re: fldhkybnva

                                                                                                                                                                                                                                                                        Ok. I'm still confused. To me, bruschetta is roasted bread rubbed with a garlic clove, then topped with chopped tomatoes, basil, and maybe a drop or two of olive oil.

                                                                                                                                                                                                                                                                        Are you referring to the cherry tomatoes on top of your chicken?

                                                                                                                                                                                                                                                                  2. oops, i posted on the old thread. reposting here:

                                                                                                                                                                                                                                                                    foieday is over! we started with some of the Mt. Tam triple cream cheese - so creamy and wonderful. while we nibbled on that, we made a gastrique of the blackberries, using sherry vinegar, the zest and juice of kumquats, and some fresh thyme. it was really good, and we served that drizzled over the seared foie, with a squeeze or two of kumquats and fresh blackberries on the side. in the foie fat we fried little rounds of challah (compromising for lack of brioche). a friend came over to join us and by the time we made hers, we'd gotten the procedure down right, so hers was probably the best plate. but it was all good.

                                                                                                                                                                                                                                                                    then i made a sauce for the fresh meyer lemon pasta of sauteed maitakes, trumpet mushrooms, finely minced shallots, a really nice Xerxes sherry i picked up - Tio Pepe, Palomillo Fino - very dry and light - more fresh thyme, and some whole milk. and of course a few slices of seared foie. the mushrooms went really well with the foie, it was a very earthy, meaty dish. i washed it all down with some of the sherry, and my sister had a Guinness.

                                                                                                                                                                                                                                                                    i can honestly say i've had enough foie to last me a little while (although we still have quite a lot left in the freezer.)

                                                                                                                                                                                                                                                                     
                                                                                                                                                                                                                                                                     
                                                                                                                                                                                                                                                                     
                                                                                                                                                                                                                                                                    7 Replies
                                                                                                                                                                                                                                                                    1. re: mariacarmen

                                                                                                                                                                                                                                                                      Congrats on the fine foie! I can say that the only time I have felt like I had 'had enough foie to last me a while", was the week after I was in the Perigord in 2010 - when we had it 3 days in a row!

                                                                                                                                                                                                                                                                      Lucky you that there is some tucked away in the freezer.

                                                                                                                                                                                                                                                                      1. re: gingershelley

                                                                                                                                                                                                                                                                        that was last night. today, i could eat foie!

                                                                                                                                                                                                                                                                      2. re: mariacarmen

                                                                                                                                                                                                                                                                        That was an excellent feast. There's no such thing as too much foie.

                                                                                                                                                                                                                                                                        I love liver of all stripe. Last year I was fortunate enough to spend some quality time in Budapest, a city that really "gets" liver. I had it at least twice a day there and should have had more.

                                                                                                                                                                                                                                                                        Well done!

                                                                                                                                                                                                                                                                        1. re: steve h.

                                                                                                                                                                                                                                                                          thanks!

                                                                                                                                                                                                                                                                          i did not know that about Budapest! drats, an opportunity missed.

                                                                                                                                                                                                                                                                          1. re: mariacarmen

                                                                                                                                                                                                                                                                            The city holds an annual liver festival. My kind of place.

                                                                                                                                                                                                                                                                        2. re: mariacarmen

                                                                                                                                                                                                                                                                          mc, that both looks and sounds OUTSTANDING!!!

                                                                                                                                                                                                                                                                          1. re: GretchenS

                                                                                                                                                                                                                                                                            thanks! my sister was taunting me today since i left all leftover foie fat there and she had eggs cooked in foie fat this morning AND fried some chicken skin from the chicken i roasted for my dad last night in foie fat too!

                                                                                                                                                                                                                                                                        3. Tonight I am transforming some leftovers into a beef pot pie. I had frozen some mushroom bourgignon sauce from when I made it 1 or 2 weeks ago. I'm going to braise some beef over a low heat and add it into my pie, top it with puff pastry and bake. Nice and easy monday night cooking

                                                                                                                                                                                                                                                                          1. nothing too riveting--burgers with some homemade french fries. I do make a good burger though. My butcher grinds their meat fresh throughout the day, and they do a special ground beef blend...I forgot what it is, chuck and tri-tip maybe?? It's delicious. I make the patties (not too tight) season with salt and pepper (sometimes worceshire goes into the mix) right before they go into the pan (cast iron griddle). Very good, topped with blue cheese, on buns from the bakery around the corner.

                                                                                                                                                                                                                                                                            1 Reply
                                                                                                                                                                                                                                                                            1. re: italianyc84

                                                                                                                                                                                                                                                                              italiannyc, a burger can be *quite* riveting, IMO.

                                                                                                                                                                                                                                                                            2. Saturday is generally my no cooking day so we went out to a resto in VA. Last night, I had dinner nearly cooked when the BF came home and asked if we could have breakfast for dinner (WHAT THE H??) I asked myself but then I thought, why not? I'll put it the food I'd cooked in the fridge for tomorrow, which will come in handy for me as this Thursday, my daughter is flying in from Phoenix for a four day visit so I need to get the house in order. Perfect!

                                                                                                                                                                                                                                                                              Dinner was crispy bacon, andouille sausage, eggs scrambled with sharp cheddar, grits and toast.

                                                                                                                                                                                                                                                                              Tonight's dinner is going to be braised beef oxtails with gravy & white rice, and braised cabbage with baby carrots (with bacon). I may make some rolls. Dessert will be pound cake with strawberry ice cream.

                                                                                                                                                                                                                                                                              5 Replies
                                                                                                                                                                                                                                                                              1. re: Cherylptw

                                                                                                                                                                                                                                                                                Cheryl, I've never made oxtails and am curious to give them a shot. I have a Carbibbean-style recipe from Saveur, and I wonder if yours is similar? In your experience, are these another dish (like shortribs) that benefit from chilling and removing the congealed fat?

                                                                                                                                                                                                                                                                                1. re: ChristinaMason

                                                                                                                                                                                                                                                                                  I LOVE oxtails and if you like shortribs, you'd probably would like oxtails also. They do give off fat so de-fatting them will definately help. I just looked on the Saveur site for your recipe and I'm going to have to make the Caribbean style oxtails next time I get my hands on some more. Mine is pretty much browned in a little bit of oil then removed from the dutch oven and flour is whisked in to make a roux and gravy. The oxtails are returned to the pot and oven cooked.

                                                                                                                                                                                                                                                                                  1. re: Cherylptw

                                                                                                                                                                                                                                                                                    Cool, thanks for the description. I think our local Latin markets probably carry oxtails, so I'm gonna attempt this soon :)

                                                                                                                                                                                                                                                                                2. re: Cherylptw

                                                                                                                                                                                                                                                                                  win-win! i wish the BF would like bfast for dinner....

                                                                                                                                                                                                                                                                                  1. re: mariacarmen

                                                                                                                                                                                                                                                                                    I like breakfast....but not at breakfast time; I'm not a breakfast person but I can eat it for dinner....I know, it's strange.....

                                                                                                                                                                                                                                                                                3. Back to budget dining. I'm making a Thai-style ground beef curry: browned ground beef and minced shallot, green curry paste, coconut milk, eggplant, and red bell pepper strips. Served over jasmine rice with a little chopped cilantro garnish.

                                                                                                                                                                                                                                                                                  1. I made a warm farro salad last night with roasted cauliflower and white beans (it was a riff on a recipe in the current issue of Bon Appetit). It had a lemony dressing and lots of Italian parsley, and a sprinkle of Parmesan. Next time I make it, I'm going to add toasted breadcrumbs on top, and then I think it would be perfect!

                                                                                                                                                                                                                                                                                    1. It's been a Colorado Avalanche hockey-palooza over at the house of juliejulez. Games on Friday night and last night and another one tomorrow night. Also, SO ended up not going out of town, so I can't get out of tomorrow night's game. He says I am their good luck charm, as they win almost every game I've attended, with or without him. However, we have discovered a bar right near the arena that has pretty good thin crust pizza, so we ate there last night, so I wasn't subjected to arena food twice this weekend... other than the delicious churros :)

                                                                                                                                                                                                                                                                                      Also since SO is home I had to redo my entire menu for the week, since most of it included things he doesn't really care for and/or can't tolerate the heat of. Not easy to do when my supplies are low due to my "use what you have cooking" as of late, and I don't want to have to go to the grocery store again this week.

                                                                                                                                                                                                                                                                                      But tonight I will be making a simple farfalle with chicken and a roasted red pepper sauce. Should be pretty quick and easy.

                                                                                                                                                                                                                                                                                      1. Last night was "Indian" night. Even though spicy in its own right, spiked a jar of Trader Joe's "Korma" simmer sauce with some ground cayenne, & added in cooked bite-size boneless skinless chicken breast pieces, cooked bite-size potatoes, & a bag of baby spinach. Served on a bed of Jasmine rice, with Cucumber-Chickpea Raita, Mango Chutney, & warm garlic naan bread on the side.

                                                                                                                                                                                                                                                                                        3 Replies
                                                                                                                                                                                                                                                                                        1. re: Bacardi1

                                                                                                                                                                                                                                                                                          I need to try that Korma simmer sauce - it sounds good! I like the Masala simmer sauce for a quick meal. Was your garlic naan also from TJ's? That stuff is the best!

                                                                                                                                                                                                                                                                                          1. re: aching

                                                                                                                                                                                                                                                                                            Same here, my husband loves Korma.... Will have to pick that up next time I'm there. I also agree that garlic naan is wonderful.....

                                                                                                                                                                                                                                                                                            1. re: aching

                                                                                                                                                                                                                                                                                              No, the naan was from our local Martins supermarket. Don't remember the brand, but it's very good. Very tender without being limp/soggy; warms up very nicely in the oven.

                                                                                                                                                                                                                                                                                          2. The chicken sausages were nice, if a bit salty. The fennel salad was awesome, as always, and I'm looking forward to a small bowl of leftovers for lunch.

                                                                                                                                                                                                                                                                                            The corn (frozen, Wegmans) was almost insufferably sweet. I know corn's been bred to taste like HFCS these days, but it's ludicrous how much salt (and buttah, of course) one has to add to make it palatable. I'll go back to TJ's canned, thankyouberrymuch.

                                                                                                                                                                                                                                                                                            Tonight, we're having the gang over for zombies, pizza & Caesar.

                                                                                                                                                                                                                                                                                            1. i got some pork that I am cutting down into chunks and stewing in some Latin style spices and then will add some peppers and onions towards the end. Some black beans that a friend learned to make from her MIL and jasmine rice. All this was prompted by a loaf of piping hot Cuban bread that i couldn't walk by at the store.

                                                                                                                                                                                                                                                                                              4 Replies
                                                                                                                                                                                                                                                                                              1. re: suzigirl

                                                                                                                                                                                                                                                                                                i love how one ingredient can inspire a whole meal sometimes. sounds great.

                                                                                                                                                                                                                                                                                                1. re: mariacarmen

                                                                                                                                                                                                                                                                                                  Thanks. I love when I get inspired. And i haven't made this in a while. Bf will be happy. He loves the beans that my friend taught me to make.

                                                                                                                                                                                                                                                                                                2. re: suzigirl

                                                                                                                                                                                                                                                                                                  This is exactly how most of my lovely weekend cookfest meals develop. It's so much fun and so far has always turned out fantastic!

                                                                                                                                                                                                                                                                                                  1. re: fldhkybnva

                                                                                                                                                                                                                                                                                                    Inspiration is how I decide on most of my dinners. If it looks good, smells good(like the bread) or is on sale... I'm on it.

                                                                                                                                                                                                                                                                                                3. Wheels up tomorrow AM early so tonight is reservations. Actually we are heading to a hole in the wall mexican place, no reservations needed!