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What's for Dinner #201 - the "Spring is ALMOST here!" Edition [OLD]

Two days from the official start of Spring - and the Midwest and Northeast are getting snow today, tonight, and tomorrow. Those daffodillies cannot come soon enough for us!

So what are you all making? Cooking full out meals? Noshing on leftovers? (That's me, although I have plans for the lamb roast I made on St. Patrick's Day for later this week.) Or, if you're out of the U.S. and living in the Southern Hemisphere, are you gearing up for cooler weather?

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  1. It will be Sunday's meal all over again.

    I'll steam the leftover corned beef, tiny white potatoes and Le Sueur very young small sweet peas. Deb will chunk some carrots and boil 'em since she's not overly fond of my peas and spuds. House red to wash things down.

    Edited to add: Weather here has been cold and nasty. Snow is forecast for tonight. I'll deal with it but I'm not liking it.

    1. we're having a TJ flatbread feast tonight. the Tarte d'Alsace again, which was so good last time, baked til crispy on our pizza stone, and a new one, with mushrooms and i believe truffle oil. i am not one of those prejudiced against truffle oil. in fact, if it's a good one, i'd bathe in it.

      a salad of some sort will go alongside. i'm not sure the BF has figured out there's no meat in this meal.... not sure what hell will break loose when he does.... maybe i'd better stop at the store and pick up some bacon to toss on top.

      13 Replies
      1. re: mariacarmen

        If he is anything like mine, pick up the bacon. Its bacon. It won't go to waste

        1. re: suzigirl

          certainly not in our house. i'm a little shocked that we are out of it.

        2. re: mariacarmen

          i'd forgotten the Tarte d'Alsace has ham on it, so i didn't get bacon after all (tho we still need it). The BF cooked himself up an italian sausage and some olives to go with. the other Tarte - Tarte de Champignons - was nowhere near as good. not sure if it was undercooked, but it was floppy and yet the crust (the rim) was tough. and the topping was a bit soggy and not super flavorful. ah well, live and learn. i'm still a great fan of the Alsace. green salad with the BF's blue cheese dressing went with.

          i think i forgot to say that i purchased two kinds of fish sticks - the ones JM tried (i keep forgetting the name and i'm not going to irritate myself by trying to dig thru my Thumbelina freezer to look at the box) in the other thread, and also the TJ ones. hope to have a taste off. lord knows when, since the BF.... sigh. you know.

          1. re: mariacarmen

            Thumbelina freezer. Love it! Bet that won't be the last time we hear that before Thumbelina goes bye bye.

            1. re: mariacarmen

              Dr. Praeger's is the brand I tried. They were roughly the same nutritional profile as the lightly breaded TJ sticks so I opted for them when I couldn't find the latter.

              1. re: JungMann

                that's it. i've got both to do side-by-side comparison. will report back.

                1. re: mariacarmen

                  Can't wait to hear about such a good brand as Dr. Praeger's vs. tj's:)

                  Hoping through all of you, I can find a fish stick to love....

              1. re: Njchicaa

                really! maybe we did undercook it....

                1. re: mariacarmen

                  The one I had is the truffle one. Very yum.

                  1. re: Njchicaa

                    same here. it wasn't very truffly. just kind of muddled. bummer.

                  2. re: mariacarmen

                    I also found the mushroom one to be sort of soggy. Maybe there's some secret trick with this one?

                  3. re: Njchicaa

                    Njchicaa - i misspoke! i saw tonight in the freezer we had a box of the mushroom tarte with truffle oil - so i haven't even tried it yet! the one we ate was just mushrooms and was really not all that good. looking forward to the one you liked.

                2. Tonight is roast beef with Yorkshire puddings, peas and a mushroom cream sauce. Just perfect for tonight since our weather has dipped back into the below freezing teens.

                  2 Replies
                    1. I made a (crustless) quiche with some of those gorgeous eggs I posted in the last thread (eggs, whole milk, ends of random cheeses, broccoli, bacon, shallot, and mushrooms.) It'll be paired with a baby spinach, shaved fennel, orange, beet and avocado salad with honey balsamic dressing.

                      4 Replies
                      1. re: weezieduzzit

                        Mmm sounds wonderful - especially with those fresh eggs you showed us on the previous thread! Care to share how you make your honey balsamic dressing? Also do you use regular balsamic or white balsamic - I've been eyeing TJ's white balsamic vinegar for awhile in their stores but have yet to purchase it.

                        1. re: littleflower

                          I didn't make this dressing but the ingredients on the bottle are canola oil, water, white balsamic, white wine vinegar, mustard seed, honey, salt, sugar, dehydrated garlic, black pepper, dehydrated minced onion, citric acid and spices.

                          I bet if you bought that bottle of white balsamic and played around with it a bit you could come up with something even better (I'd change the oil and skip the sugar.) I bought it because it doesn't have HFCS and it turned out to be good. I'm not a big dressing person, though... 2 teaspoons on a big salad... maybe. Sometimes less.

                          The quiche was awesome. I love these eggs. I'm so happy we FINALLY made the drive and got them. We've already discussed how we're going to have to fit in going by there to pick up eggs when we're in that area.

                          1. re: littleflower

                            I have been on the hunt for white balsamic, so perhaps I'll check the local TJ.

                        2. Tonight's dinner will be spicy. I want something so spicy that little beads of sweat will pop out on my upper lip. The decision goes to a Thai shrimp curry served with rice. Can't wait -- I've been cold all day!

                          1 Reply
                          1. re: roxlet

                            As I like to say, it's not spicy enough unless my brown is wet. Actually this past weekend, I made a quick dish with a good amount of Frank's hot suace and while I didn't think it was too spicy, apparently the sweat glands on my scalp did. I happened to scratch my head afterwards and had damp hair. I've never made curry but the dish sounds quite interesting, what's your method?