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What's For Dinner? No. 202 - The Week Before Easter Edition [OLD]

So, next Sunday is Easter...it's time for all kinds of fresh spring vegetables to be in (most) markets and many of us are looking forward to lighter, fresher meals....though, depending on your location, you may still be buried in snow and warming yourselves with heartier fare. Here, in Northeastern NC, we're up and down, in the 60's for a day or two then plunge into the 40's...last weekend, I pulled out the grill and now I'm thinking about a pot of chili this weekend. What say you? What's gracing your tables for dinner?

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  1. I've got part of a baked chicken I made last week frozen so I pulled it out to thaw for chicken & pastry for Friday's dinner. I'm thinking of picking the last collards from my garden to cook with bacon. Maybe a salad to go with....

    6 Replies
      1. re: LindaWhit

        Unfortunately, like chicken & dumplings except the dumplings are rolled and not dropped from a spoon like I'm used to...here where I live they actually call the dish chicken pot pie, don't ask me why cause I have no answer that makes sense (lol!) I guess it's cause they cook the chicken in a pot but I still don't get the pot pie part. I call it chicken & pastry; I make it this way cause the bf grew up on it and don't like it the other way nor does he like it in a crust like I do. One of these days Imma make it like Swanson's....

      2. re: Cherylptw

        Any tips on the collards? I've been craving good old fashioned collards cooked with hamhocks and fatback.

        1. re: fldhkybnva

          Pretty much I just simmer the ham hocks in a pot of water until nearly tender then add the greens. If I'm adding fat back or bacon, I cook it first then crumble or chop it and add to the greens while they're cooking and with the bacon, I'll add some of the rendered fat. I also use other piggy parts like smoked neck bones or even smoked turkey neck if it's what I have. Then I'll season with s & p, a pinch of crushed red pepper flakes and sometimes chop an onion & mince some garlic to add in while cooking. You really don't need much more than maybe some hot sauce when you're ready to eat....oh, and a hunk of cornbread won't hurt either

          1. re: Cherylptw

            How long do you simmer? All I remember is that my grandmother seemed to have them on the stove all day.

            1. re: fldhkybnva

              Truthfully, I never time them; I just simmer until just about fork tender and I'll say it takes at least 3 hours, if not a little longer. They'll cook faster in a pressure cooker but I never think to drag mine out before starting. And if you want to warm up the house, put them in a covered roasting pan full of water and just let them cook in the oven.

      3. Thanks for starting a new thread, Cheryl. (I flagged the other one asking the Mods to add an [OLD] to the subject line.)

        I'm craving a CHEEBOIGAH CHEEBOIGAH, so that's WFD tonight. Actually, it'll be a bacon cheeseburger on a toasted English muffin. A small salad with vinaigrette alongside.

        1 Reply
        1. re: LindaWhit

          Yum Linda! Speaking of Cheeboigah Cheeboigah, we couldn't resist visiting the Billy Goat Tavern on one of our earlier visits to Chicago. Though the burgers left a lot to be desired, it sure was fun listing to the cheesy chants!! Felt just like a SNL sketch!

        2. Much as I'm ready for spring veggies, and heaven knows, SPRING...we just keep getting snowed on here. Granted, no real accumulation to speak of but it's still freezing cold and I for one am just fed up w it!!

          Now that I've got that off my chest, WFD? Well, given the continued cold weather, we'll uphold our winter tradition of spaghetti Friday's here at cucina bc.

          Arancini (from an Italian bakery's hot table) with my home made marinara to start.

          Spaghetti with the last of my meat sauce (unearthed from the chest freezer) and a baby kale and spinach salad w a balsamic vinaigrette.

          Curious to see if anyone has any special dinner plans for earth hour tomorrow...any candlelight dinners planned?

          7 Replies
          1. re: Breadcrumbs

            Thanks for the reminder on Earth Hour tomorrow.

            Candles and headlamp at the ready! Nothing romantic unfortunately, sigh.

            1. re: Breadcrumbs

              you just reminded me - the BF had TJ's arancini (called Risotto Bites) the other night - i had a bite when i got home. terrible. of course, he made no sauce for them, but still. an Italian bakery's hot table sounds like a good source.

              1. re: mariacarmen

                Like you mc, we hadn't been thrilled w frozen arancini we found here (no TJ's in Cda though). By chance we'd stopped at an Italian bakery to pick up bread one day and they'd reduced the price on all their hot table items so I figured I had little to lose by trying them. Well, as luck would have it, they were terrific and now we make a point of picking them up whenever we see a hot table. We've had a few misses along the way but far more hits. I do freeze them btw and then let them defrost before re-heating. I'm not a fan of risotto so this is something I'd likely never make since I understand most folks make them using leftover risotto. If you do pick some up, let us know what you think.

                1. re: Breadcrumbs

                  i've made them before from scratch, having the risotto on hand, and homemade is best, but if i had a place nearby that had them made for easy pick-up, i'd be right there too! never again frozen tho.

                2. re: mariacarmen

                  I don't think I've ever had arancini with sauce! And I've had the TJ's ones, which are just OK, but my son likes them when he comes home from school famished.

                  1. re: roxlet

                    when i first made them, i was in Italy, at a friend's home, in a very small town north of Milan and Turin, and he served them with a little marinara on the side for dipping. but they were just as good without the sauce , so you can do either. the bakery take-out places i saw there sold them without sauce.

                    1. re: mariacarmen

                      They've been sold without sauce here too mc, though the bakery usually asks if you want some poured on top. I serve mine in a puddle of marinara..just enough that there's a little zip w each bite.

              2. I'm still on the fence for tonight - Zuni roasted chicken or Thai Basil chicken. I picked up a nice supply of goodies from H Mart last night and am very excited to test out the new basil and fish sauce.

                30 Replies
                1. re: fldhkybnva

                  Did you start preparing for Zuni a couple days ago? <<grin>>

                  I have been craving Thai food as my cold ridden body needs the spicy! Do you have a Thai Basil Chicken recipe you love or are you trying something new? I have to admit that Thai (along with Vietnamese) is one of those cuisines I usually leave for take out. My attempts are never as good as I can get out and find the cost per serving is actually cheaper than what I can make at home….

                  1. re: foodieX2

                    I love Thai Basil Chicken and only wish I was heading to fidhkybnva's for dinner tonight if this ends up on the menu! I used to make a version from the Rasa Malaysia website but then discovered another recipe on Serious Eats that we really enjoy. I always spritz the dish w some fresh lime before serving to add a final brightness. Here's that recipe in case anyone is interested:

                    http://www.seriouseats.com/recipes/20...

                    1. re: Breadcrumbs

                      That looks good Breadcrumbs- thank you! I bookmarked it.

                      1. re: Breadcrumbs

                        Thanks, do you prefer ground meat? I was going to dice the chicken or pulse it in the food processor for a bite between ground and diced.

                        1. re: fldhkybnva

                          I prefer ground chicken as I find it provides a better textural contrast w the basil. I have used diced chicken and find it becomes slippery so its texture is similar to that of the wilted basil and the fried egg.

                          1. re: Breadcrumbs

                            Good to know - I was thinking of diced chicken instead myself, but will take your texture advice to heart.

                        2. re: Breadcrumbs

                          Thanks for the recipe Breadcrumbs - that looks good!

                          1. re: Breadcrumbs

                            Just a quick question: do you use the full quantity of fish sauce? I'm a newbie to it so afraid to overdo it the fist time. I'll probably use a lb of meat so that's 4 T which seems like a lot to me from what I've read.

                            1. re: fldhkybnva

                              I do difhkybnva however if you're not accustomed to the flavour of fish sauce (and don't be put off by the aroma as it is a little overwhelming but it does blend into the dish) I would suggest using 2 tbsp fish sauce and 2 tbsp soy sauce. That way you're still getting the saltiness but some of your unami flavour will come from soy which will be more familiar.

                              Have fun and let us know how you enjoy it!

                          2. re: foodieX2

                            I started brining last night so if not tonight then sometime over the weekend, but probably will wait until Saturday or Sunday.

                            I love it too and figured it'd be easy to make at home. I don't have a recipe but found a few online that I'll probably wing it from - chicken thighs, truck load of Thai chilies, few tbsps fish sauce, 1 or so tbsps soy sauce, ginger, garlic, and a boat load of Thai basil. I'd love to hear if anyone has any good recipes.

                            Uh oh, I hope it works out, I might just eat the Thai basil it smells so good. Also, I agree it might be cheaper to takeout.

                            Do you have any favorite ways to eat Thai without rice? I was planning a salad or served on a bed of sauteed spinach or cabbage.

                            1. re: fldhkybnva

                              I once served it for a friend who was trying to minimize carbs so instead of making rice, I shredded some iceberg lettuce (inspired by lettuce cups but wanting a bed of something to serve the chx atop). The lettuce worked really nicely and added a nice fresh crunch.

                              1. re: Breadcrumbs

                                lettuce cups would be a great addition!

                              2. re: fldhkybnva

                                Thai basil is the best! I made thai basil ice cream last summer. OMG- I could have eaten it all by myself!

                                Are you avoiding rice or avoiding carbs all together? I usually don't eat my thai with rice just to save the calories. I ask for extra veggies instead so I think a bed of sautéed spinach could be good. Or how about sautéed green beans?

                                1. re: foodieX2

                                  I don't eat many carbs other than veggies mostly because I'm just not a big starch fan (never been a sweets or sugar person, usually ask for no rice or pasta and am always on the lookout for the line on the menu "extra meat $") so I always load up on extra veggies. I was actually planning to throw in some bell peppers and mushrooms or now that you mention it I have some green beans which need to be used.

                                  1. re: fldhkybnva

                                    I've never made pad krapow using chicken thighs, but assuming yours are boneless and sliced, I'd say start your stirfry by sprinkling the chicken with a bit of sugar and white pepper before giving them a go in the hot pan. Caramelize the outside before adding your garlic, chilies and sliced onions, add a glug of fish sauce, a bit of water and cook the chicken through. Finish by wilting the basil in the pan.

                                    I usually add bell peppers and an egg or two to pad krapow, which adds a little extra if I'm not eating it with noodles.

                                    1. re: JungMann

                                      Do you generally use chicken breast?

                                      1. re: fldhkybnva

                                        I generally use ground chicken either from the store or from thigh meat I grind in the food processor.

                                2. re: fldhkybnva

                                  This dish is a very good choice for just winging it. I've made it many times as it was a favorite of a student I hosted from Thailand. As long as you have chicken, the basil, chili, fish sauce, minced garlic and oil, you can just play around until it looks, smells and tastes right to you.
                                  The serious eats recipe above looks really nice, and I agree that a spritz of lime goes so well with it.
                                  I've also served in in lettuce cups and it's very nice that way.

                                  1. re: alliegator

                                    Since lettuce wraps work well I'm sure I can just pile it on top of lettuce as well? We actually have some shrimp leftover picked up today so I think that might be a nice addition.

                                3. re: foodieX2

                                  Zuni chicken seems too easy to be true. It's just hanging out in the fridge and I think it'll be Sunday brunch/lunner.

                                4. re: fldhkybnva

                                  Do you have a recipe for this Thai Basil Chicken? I have Thai basil in my fridge that needs to get used up tonight....

                                  1. re: gingershelley

                                    Have you had good luck with basil in the fridge?

                                    1. re: fldhkybnva

                                      I'm not ginger but on the rare occasion I don't use it all up right away I can keep basil in my fridge door, in a glass of water, but never more than a couple of days before it wilts/turns black.

                                      In the summer it stays on my counter in a glass of water. Almost like a lovely bouquet of flowers!

                                      1. re: foodieX2

                                        'what foodiex2 said"; concur with the same. Basil in the fridge (for me in crisper drawer, in bag with a paper towel), will keep for 2-3 days, then goes all black.

                                        I do the vases of herbs in summer also, with both flat leaf parsley and basil.

                                        1. re: gingershelley

                                          I am trying out a few methods since I bought enough basil for a small country - counter in vase with water, fridge in bag, fridge wrapped in wet papertowel in bag. I guess we'll see. There was also a 4th experiment - counter with no water but it wilted and shriveled already so I gave it some water.

                                            1. re: gingershelley

                                              I think us animals fall into that equation as well :)

                                  2. re: fldhkybnva

                                    Thanks for all of the suggestions, the Thai basil turkey (formerly known as chicken since the chicken had an odd smell so I tossed it) is delicious!

                                    1. Ups and downs in the Nebraska weather as well. Snow on ground this morning, but should be dry by evening, so still planning to have the hubby grill T-Bone steaks tonight. We usually rub some salt and lemon pepper on them, and pour over a can of beer and let them "marinate" for a half hour before. Also will put some potatoes in the oven, which I finally learned to bake: no tin foil, just rub some canola oil and salt on, and make a couple slits in the skin, and bake directly on middle oven rack for about an hour (depending on potato size) at 350.

                                      2 Replies
                                      1. re: 262nineX

                                        Those steaks sound great! Welcome to WFD 262nineX!

                                        1. re: 262nineX

                                          That's interesting. I've never heard of a beer marinade for steaks. Do you taste it in the final product?

                                        2. Wow, I missed posting/reading yesterday and you guys cruised through a whole thread:)! Impressive velocity.... sorry, but I did have to go back and read and make a few comments, even tho thread was over 300. Please forgive me.

                                          Well, to catch up. Wednesday I marinated my chicken for Tikka Masala, but ended up too tired to finish it due to friends stopping by and time slipping away, so I left the bag in the fridge overnight to finish the recipe yesterday.
                                          Instead, I whipped up a quick cheese and mushroom soufflé and had that with a spinach salad.

                                          Yesterday, I scraped off the excess marinade from the chicken pieces, grilled up the chicken, then mixed with the sauce I made separately. Great flavor, but the sauce was too runny for my taste, and the chicken breast was a bit dry (the dark meat was not). I will go into more detail on the DOTM thread.... it was good, but not great. Another spinach salad and a little brown rice and that was it.

                                          5 Replies
                                          1. re: gingershelley

                                            no forgiveness necessary!

                                            mmmm souffle! haven't made one in ages.

                                            tsk, tsk. i voted for chicken tikka on the DOTM thread and have yet to feel the impetus to make it.

                                            1. re: mariacarmen

                                              I find souffle to be an easy comforting dinner or lunch with a salad on the side. Doesn't take much to make a quick white sauce and whip up a few egg whites (which I had left over in the fridge). Feels elegant and simple at the same time.

                                              I LOVE tikka masala, but it was kind of PITA to make.... think I will mostly stick to ordering it out when I go for Indian food:)

                                              1. re: mariacarmen

                                                I keep putting off making it. Right now it's on my menu for tomorrow night but we'll see! It is a bit of a pain to make it so that's why I keep putting it off.

                                                1. re: juliejulez

                                                  My big regret was not making it the day I marinated it... the recipe I used was from Serious Eats, and it has a lot of salt in it to replicate brining while it takes on the flavors.

                                                  Sadly, my white meat was dry... should have just used only thighs, but I had bought a whole chicken to do the recipe with.

                                                  It was a multi-step 'weekend' recipe for sure.

                                                  1. re: gingershelley

                                                    Yeah I'm going to start the marinade tomorrow morning to make tomorrow night, hopefully that'll yield good results. Also planning on only using white meat, eek! I'm using the food.com recipe that someone (forgot who, sorry to whoever you are!) posted and liked.

                                            2. Tonight we are going out. I'm on the tail end of my cold, and I want some spicy as hell red beef curry. I got a Living Social coupon thingy for a restaurant kinda sorta near us (nothing really is near us haha), that is both Thai food and sushi, and it has decent reviews for both. So, SO can get his sushi which I don't like, and I can get my curry.

                                              1. It's also the weekend before Passover, so everyone remember to eat some bread on Sunday.

                                                My laziness/pantry clean out continues. Last night I had a baked sweet potato with salted butter and 2 cups of chamomile tea. God, that's depressing to write.

                                                Tonight we head up to the ski lodge in VT, where I hope to do some more cooking in the snow and some end of season fireplace chats.

                                                1. i'm getting my "new" fridge tonight! found it on craigslist, it was cheap, nice and big. yay me!!

                                                  and yet.... i shall not cook tonight. sushi cravings. i'm hoping to make duck tomorrow, my first time, but also will be in and out a lot, so we'll see..... may end up being something simpler, like crockpot corned beef.

                                                  7 Replies
                                                    1. re: mariacarmen

                                                      YEAH you for sure! Exciting to have a big fridge.

                                                      Good deal on both sushi tonight and duck manyana. YUMMERS.

                                                            1. re: GretchenS

                                                              Thanks GS! glad to see you're back, safe and sound!

                                                            2. re: mariacarmen

                                                              Cheers to the new fridge and filling its doors up w condiments!!

                                                              I bet that feels great mc...good for you!

                                                            3. Tonight is going to be the Tikka Masala leftovers, and a batch of hummus, some home-made baba ganoush (eggplants are one sale for $1 each at local market!), and a batch of cukes in yogurt with fresh dill and lemon.

                                                              India meets the diaspora.

                                                              2 Replies
                                                              1. re: gingershelley

                                                                Ha! That sounds like my "end of the week" dinners! India, Greece, Thailand, Korea, s'all good!

                                                                1. re: sedimental

                                                                  They will 'play nice' together I am sure!

                                                              2. Packing and getting the animal crew ready for a week without us. We fly out to Vegas tomorrow morning. Sooooo, it is pizza for dinner here. Maybe with an order of wings too.

                                                                1. We are heading into the suburbs of Chicago to do an early Seder with my in-laws tomorrow. So since it's not really Passover yet, tonight's dinner will be the Original Pancake House, which satisfies both the poor stepdaughter who just had her wisdom teeth out and my MIL, who has many, many food issues. I'll likely do either the dutch baby (sweet, but so good) or the granola pancakes.

                                                                  Tomorrow is our early Seder, the first since my FIL passed away, so will be much more about the emotion and tradition than the food. I am looking forward to the haroset and my MIL's delicious macaroons, though.

                                                                  2 Replies
                                                                  1. re: iowagirl

                                                                    enjoy your family, iowagirl. the holidays are hard when you've lost someone. good that you'll be all together enjoying good food!

                                                                    1. re: iowagirl

                                                                      Enjoy your Seder iowagirl -- that first one after losing someone is always tough but you have each other and memories that you all share.

                                                                    2. If I'm using what I have on hand, it's going to be a spaghetti with a creamy soyrizo sauce and wilted mustard leaves. If we're going with what I want, it's going to be a filet of white fish, probably draped with an extra lemony tahini sauce with green beans almondine. Either way I have salad leaves which need using so we at least have our vegetables confirmed.

                                                                      1 Reply
                                                                      1. re: JungMann

                                                                        Creative use from the fridge for me too! Choices, choices.... I have some fish leftover from last night, cabbage from St Paddy's Day, and wilting cilantro...so its sounding like fish taco :)

                                                                      2. Tonight I think I'm making a version of Philly cheesesteaks. TJs has wonderful shaved ribeye that works perfectly. will sautee with onions, peppers and mushrooms. will top with provolone or pepperjack, whichever I have. Sides TBD. something easy.

                                                                        I will also start prepping for the dinner party I'm having tomorrow. I'm planning to make Indian chicken curry and saag paneer, both done in slow cookers. might also make chana masala and keema samosa made with ground turkey and peas, wrapped into puff pastry triangles. Vanilla cardamom poundcake and berries for dessert. I'm going to at least do the spice pastes for both slow cooker projects tonight and might start the chicken to cook overnight. Also the filling for the samosas.

                                                                        5 Replies
                                                                        1. re: MAH

                                                                          Sounds like a delicious dinner party, MAH!

                                                                          1. re: GretchenS

                                                                            Thanks. Everything turned out great. Recipes were from the Indian Slow Cooker cookbook. I made the chicken curry overnight, with a few tweaks to the recipe based on my mom's chicken curry. I added the yogurt at the very end and adjusted seasoning. The spinach recipe is awesome. Definitely a keeper. 2lbs baby spinach done in the slow cooker then blended. Really tasty. I scrapped the Chana masala and made aloo gobi instead, also in the slow cooker. The puff pastry samosas stuffed with Keema with ground turkey were great. The vanilla cardamom pound cake was also a hit. I served it with a selection of ice creams for gests to pick from, rather than the berries. My pairing was with sea salt caramel. Mmmmmmm.

                                                                            1. re: MAH

                                                                              Mah, would you please share your cardamom pound cake recipe? It sounds great. Interesting twist.

                                                                              1. re: ChristinaMason

                                                                                I used this recipe from epicurious. I might increase the cardamom next time. It was pretty subtle, but very yummy.

                                                                                http://www.epicurious.com/recipes/foo...

                                                                        2. Still colder than a witch's teat out here in the boonies. No spring in sight from where I'm sitting.... in fact, snow forecasted for the foreseeable future. GAAAH!

                                                                          It's my beloved man's birthday today, and he requested another poker night (not much of a surprise after his bagging $50 last week - ha!). So the usual suspects will start trickling in around 7, when we'll have to decide which of the many, many restaurants in town will be graced with our takeout/delivery order. I gots a hankering for Indian after all that talk about tikka masala, but in the end, it's up to the master of the house. Hahahahahahaha.

                                                                          It will be a fun & very late night is my guess. Good thing we have the weekend to recover.

                                                                          4 Replies
                                                                          1. re: linguafood

                                                                            GAAAAH, indeed! I won't piss you off or anything (smiley face) by saying my daffodils opened this morning and the tulips are about to pop... but there was SNOW on the morning commute from about 45 minutes north of here (big difference on weather in S and N ends of Seattle metro area weather). You do have company.

                                                                            Enjoy the birthday bash and take out - and the drinky poker;)

                                                                            1. re: gingershelley

                                                                              Honestly can't wait for spring to actually shpring! Love me some daffodils.

                                                                            2. re: linguafood

                                                                              Happy Birthday to the Man! have fun retoxificating

                                                                              1. re: mariacarmen

                                                                                Thanks, MC. Something tells me we'll be having quite a bit of fun doing just that '-)

                                                                            3. Cold, and windy here still. Where is spring? Have a bunch of avocados, so decided to make some spicy black bean soup...yes just as a vehicle to scarf down avocados. Also still battling a cold might help sweat the sniffles out.

                                                                              1. Tonight is sloppy Joe's of sorts. My bf doesn't care for the sweet canned sauce so i make them with a brown gravy. French fries to go with. Having a struggle with not cutting up the tomato I picked and getting out the salt shaker. Its my first one from this planting. But it is supposed to go on ham any cheese sammies for lunch tomorrow. Lets see if it makes it til then

                                                                                1. Just got back form the store and was totally uninspired! I really wanted to try my hand at the Thais Basil chicken but alas they had no Thai basil so I will have to make a special trip tomorrow.

                                                                                  I tried to come up with other asian inspired ideas, like lettuce cups with chicken and pine nuts but when I saw the price of pine nuts at my local stop and shop I almost fell over. I can normally find a small plastic container of them in the "gourmet" cheese section/olive bar area but they were out. They had them in spanish section and in the spice section but they were $9.99 for what would barely be a quarter cup! Yikes. Will need to stock up when I get the Thai Basil tomorrow.

                                                                                  So we are having feta/mint lamb burgers (again!) along with french fries and roasted asparagus.

                                                                                  14 Replies
                                                                                  1. re: foodieX2

                                                                                    you know, i know thai basil is preferred, but i always use regular basil in all my thai-ish dishes, and they still come out great.

                                                                                    but your lamb/mint boiguhs sound great!

                                                                                    1. re: mariacarmen

                                                                                      I was so tempted to use regular basil last week but gave up on it. I too had to make a special trip just for it, foodieX2 but then again it gave me a good excuse to pick up other things at the Asian market as well. Your lamb burgers sound great and the asparagus. I love roasted asparagus and am so glad the price has recently come down, season must be on the brink.

                                                                                    2. re: foodieX2

                                                                                      Eh. I think lamb burgers with mint & feta sound great.

                                                                                      1. re: foodieX2

                                                                                        Mmm those lamb burgers sound fantastic...it has been a long time since I have picked up ground lamb from Fresh Market but your post has me adding it to tomorrow's grocery list! Please do let us know how the lamb burgers turn out!

                                                                                        1. re: foodieX2

                                                                                          That's too bad about the basil foodieX2. Good luck tomorrow. I agree w others though, those lamb burgers sound delicious and I love roasted asparagus! Can't wait for some grown locally. At the moment ours is from Mexico and nowhere near as sweet.

                                                                                          1. re: Breadcrumbs

                                                                                            same here, its all imported. I cannot wait for the "real deal".

                                                                                            the burgers were great. Sorry if I sounded winey, LOL, its just that I feel like we have had them so often they are losing their appeal. I know, first world problem…..

                                                                                            1. re: foodieX2

                                                                                              Your post made me smile foodieX2, I know just what you mean about repeating dishes...as good as they sound to the rest of us, they just don't hold the same appeal when you've had your heart set on something else. Looking fwd to your report on the Thai Basil Chx!

                                                                                              1. re: foodieX2

                                                                                                and foodiex2 - is the 'winey' as in 'with-wine', or "whiney", as in complaining? :)

                                                                                                1. re: gingershelley

                                                                                                  Ha! good catch on my bad spelling! I think it was little of both, LOL!

                                                                                                  1. re: foodieX2

                                                                                                    Joshing all in fun on my part, of course. I resemble that 'winey' way... I think we call it 'retoxifying' :)

                                                                                            2. re: foodieX2

                                                                                              Yes, the price of GOOD pine nuts will make you fall over these days - running about $30.00 a lb.

                                                                                              I am sure you have heard to beware of chinese pine nuts - which is what your getting if you find 'cheap' pine nuts; these can give you the dreaded 'pine mouth' which has been much discussed here on CH.

                                                                                              1. re: gingershelley

                                                                                                Oh, yes I know about those. But these pine buts (according to the little tiny tiny tag under them) were $54.59 a pound! I think it was the Spice Island brand? crazy!

                                                                                                The kind I usually get in the cheese section averages about $24-$26 a pound but since the containers are small and I usually only need a quarter lb its a lot more palatable!

                                                                                                1. re: foodieX2

                                                                                                  That is INSANE for that price to be so high. Part of why I never buy those branded spices in jars in the 'spice section'. That is highway robbery!

                                                                                                  With you on finding better, fresher items like you get from your cheese section, and I get at World Spice store in the Pike Place Market; in bulk, and freshly imported - and reasonably priced!

                                                                                                2. re: gingershelley

                                                                                                  I hate that dreaded pine mouth! So unless I can find Mediterranean pine nuts, I'm not buying. Which is sad, as I do love them.

                                                                                              2. Husband is giving me the night off from cooking. He's making pan fried scallops, potato latkes and stuffed mushrooms. It's nice to see such an adventurous meal plan out of him and I'm looking forward to eating it too.

                                                                                                1. We are dumbing down tonight. Johnsonville brats on the barbie, chips and carrots and celery sticks. Lots of beer. Been a long week finding his place at the new job for the man-gator, and he just wants junky dinner, a good buzz, and a 10 hour sleep.

                                                                                                  4 Replies
                                                                                                  1. re: alliegator

                                                                                                    We're going to follow your lead and dumb things down on a Friday night. We'll have In-N-Out. A double-double protein style for me, animal style with a bun for him, and I have no doubt he'll have animal style fries, too!

                                                                                                    1. re: alliegator

                                                                                                      allie, sounds like a perfect plan after a tough week!

                                                                                                      1. re: GretchenS

                                                                                                        Thanks! It went over pretty well :)

                                                                                                    2. It's bright and sunny here in DC, kind of cold though. I've gone for a Suzanne Goin recipe - lamb osso buco with tapenade. Just popped it in to the oven to braise and it smells delicious. She serves it with shell beans which I've never heard of before (I'm from the UK, just moved to DC for my husband's work a month ago and am still working out US recipes and ingredients) but managed to find frozen ones in Whole Foods so hope it'll work out!

                                                                                                      7 Replies
                                                                                                      1. re: helen_m

                                                                                                        helen that dish sounds outstanding and perfect for a cold spring evening! Lucky mr m coming home to that dinner! I love Susan Goin's recipes. Enjoy! Lucky you being in DC, such a beautiful city!

                                                                                                        1. re: helen_m

                                                                                                          welcome, helen - and that lamb sounds great. tapenade would work perfectly with the richness of that meat.

                                                                                                          1. re: helen_m

                                                                                                            Osso buco is a delightful choice. Hope it turned out well.

                                                                                                            1. re: helen_m

                                                                                                              Helen_m - welcome to WFD - your meal sounds fantastic!

                                                                                                              I want your lamb dinner. Tapenade and lamb are magic together.

                                                                                                              Shell beans are fresh beans that mature in the pod that are used before they are dried, but which mostly will be dried for later use.

                                                                                                              Fantastic product, to be found in farmer's markets in early fall:)

                                                                                                              1. re: gingershelley

                                                                                                                Thanks for the warm welcome everyone. The lamb was amazing, the tapenade really made the dish.

                                                                                                                Thank for the shell bean explanation - the recipe suggested using frozen black eyed peas or cranberry beans (I had to look up cranberry beans, we call them borlotti in the UK) if you couldn't get fresh. I used frozen black eyed peas but I think it would have been good with flageolet beans.

                                                                                                                1. re: helen_m

                                                                                                                  Sounds like it was a great meal.

                                                                                                                  I bet flageolet's would be super. They are a drying bean I can sometimes get as a shell bean in fall. So creamy and a lovely color!

                                                                                                              2. re: helen_m

                                                                                                                Welcome, neighbor! Look forward to hearing more of what comes out of your kitchen. Where did you find sliced lamb shanks for the Osso Buco, Whole Foods?

                                                                                                              3. We had veal, we had red sauce. Deb is making veal parm for tonight's meal. Pasta with pesto will be on the side, house red to wash things down. We keep clearing out the coolerator. O Brother, Where Art Though? will be on the plasma.

                                                                                                                8 Replies
                                                                                                                  1. re: steve h.

                                                                                                                    Wow this looks great. Is your red sauce just a marinara?

                                                                                                                    1. re: fldhkybnva

                                                                                                                      Thanks. Deb's red sauce is straightforward and mighty tasty.

                                                                                                                      Carrots, onions, celery are chopped finely and sautéed in olive oil. Garlic is added to the mix. She uses whole San Marzano tomatoes from a can (Cento) and whirs them in the food processor a bit. Dried red pepper flakes and a bit of salt are the seasonings.

                                                                                                                    2. re: steve h.

                                                                                                                      Nice meal, and a favorite movie. Like how you two roll.....

                                                                                                                      1. re: steve h.

                                                                                                                        Perfect Friday night "dinner and a movie night!"

                                                                                                                      2. It's been solo dinners for me the last two nights. Yesterday, I made myself something I have really been craving -- pasta with marinara sauce and a good shaving of Pecorino Romano. A salad on the side turned it into a meal. I spent the afternoon baking, so I didn't really feel like cooking tonight, and with both my husband and son arriving late from the airport, I thought it would be good to have an available pizza to nosh on. So I ordered one for them, and an arugula salad with grilled shrimp for me.

                                                                                                                        1. Back to the coconut milk cleanout: shrimp curry with bamboo and Thai basil. Slightly less depressing.

                                                                                                                          2 Replies
                                                                                                                          1. re: gini

                                                                                                                            I am with you on the coconut milk.... that shrimp curry sounds great!

                                                                                                                            1. re: gini

                                                                                                                              Sounds fabulous! I did laugh at your earlier post about the depressing dinner: been there, done that a few too many times....

                                                                                                                            2. Wind, rain, sleet, hail, and snow yesterday - snow this morning, tonight clear and cold.

                                                                                                                              Made tonight's comfort dinner all the better.

                                                                                                                              Simple chicken soup. Whole chicken with garlic stuffed cavity - no other cooked in seasoning - just simple comfort soup.

                                                                                                                              Dressed with chopped green onions and a touch of salt & pepper to taste, served with steamed rice.

                                                                                                                               
                                                                                                                              1. got my fridge, happy happy happy! it's big and shiny and ALL MINE! thanks for all the coolerator support.

                                                                                                                                best intentions... i'd planned for us to walk to the sushi place, about 15 minutes away, so we'd get a bit of evening air and not just be sitting like lumps, and eat nice lovely light fish. the BF called and asked if i was "hellbent" on sushi? why? soccer! he's an avid soccer watcher as he was a player when younger. he doesn't root for any team, ever, he just likes to watch. anyway, i couldn't refuse him, he never asks for anything. so i stopped and got take-out burgers, fries and rings from a local place - not a chain - Niman Ranch beef - whatever, they were just ok. and now we're sitting like lumps.

                                                                                                                                and i got off work too late to go buy my duck. we'll see if get to it in the a.m.

                                                                                                                                6 Replies
                                                                                                                                1. re: mariacarmen

                                                                                                                                  Yay for the new fridge!

                                                                                                                                  I'm watching the soccer game too, it's going on about 20 minutes from my house. Lovely Colorado spring weather for it :-P

                                                                                                                                  1. re: mariacarmen

                                                                                                                                    Thrilled about the new fridge. I've had a teensy one for two years and it really is a pain in the butt. I can't wait to have a full sized one to cram full of sauces and condiments. Just being able to have a decent amount of homemade stock at hand will be wonderful.

                                                                                                                                    1. re: Frizzle

                                                                                                                                      you're getting one when you move, right?
                                                                                                                                      i "suffered" through a small one for a week! i can't imagine two years....

                                                                                                                                      1. re: mariacarmen

                                                                                                                                        When I move I will have two full sized fridge freezers. I've been lucky the last couple of years as I have been in a position where I could shop daily and use produce immediately. I don't think I could have coped if I had to do a weekly shop with a small refrigerator.

                                                                                                                                    2. I'm looking forward to dinner. I always look forward to a Nigel Slater based meal and this one is no exception. Our "cooking the books" exercise reaches his "Real Good Food", 1995.

                                                                                                                                      Main course is "mussels with cider & bacon". Nothing tricky here. Some smoked bacon (I'm using pancetta) gets a fry. Glass of dry cider goes and a few peppercorns. Comes up to the boil and the mussels and chopped parsley go in for a couple of minutes. There'll be herself's homemade bread available for dunking in the juice. And, no doubt, she'll finish off the cider.

                                                                                                                                      For "afters" a lemon surprise pudding. Butter and sugar are creamed together. Juice & zest of three lemons go in. 4 egg yolks go in. The whites are beaten to the "soft peak" stage are are then folded in. Everything goes into a souffle dish (I'm presuming the baker-in-chief knows what a souffle dish is and has one in her ludicrously extensive collection of cookware kit). Bakes for 45 minutes. The "surprise" is that, underneath the sponge, there's a thick lemony custard. Sounds fab to me.

                                                                                                                                      11 Replies
                                                                                                                                      1. re: Harters

                                                                                                                                        Those mussels sound fabulous, and I LOVE that lemon 'surprise' cake. There is a chocolate version as well.

                                                                                                                                        My favorite retro dessert to serve to guests, in fact (which flavor depends on menu).

                                                                                                                                        Well done Harters and the Mrs....

                                                                                                                                        1. re: Harters

                                                                                                                                          I'm putting out a contract on the fishmonger! He sleeps with his fishes, so to speak.

                                                                                                                                          I come to do the debearding of the mussels and what do I find? Half of the feckers are dead. Sat there in the bag, wide open, staring at me, not responsive to the sharp tap. Abso-fecking-lutely deceased.

                                                                                                                                          So, we're now having a starter of mussels with cider and bacon. Followed by, well, dessert. There will be probably be a cheese sandwich mid-evening.

                                                                                                                                          I'm peeved. Very peeved.

                                                                                                                                            1. re: Harters

                                                                                                                                              My deepest sympathy for the loss of your mussels. I hope the survivors were as tasty as they sounded.

                                                                                                                                              1. re: Harters

                                                                                                                                                So sorry about the fecking mussels, but that lemon surprise pudding is one of the only desserts I will bother eating.

                                                                                                                                                1. re: GretchenS

                                                                                                                                                  The pudding was one of the nicest things we've eaten for ages. Let me give you the full recipe:

                                                                                                                                                  100g butter
                                                                                                                                                  175g caster sugar
                                                                                                                                                  zest & juice of 3 large lemons
                                                                                                                                                  4 eggs, separated
                                                                                                                                                  50g plain flour
                                                                                                                                                  120ml milk

                                                                                                                                                  Pre-heat oven to 180. Cream butter & sugar together. Add lemon juice & zest. Beat in egg yolks. Add flour & milk. Whisk egg whites to "soft peak" stage and fold in. Put the mixture in a greased souffle tin and bake for around 45 minutes. Came out with a nice browned top, a lovely delicate souffle texture and the very lemony custard.

                                                                                                                                                  Recipe is to serve four - bearing in mind the mussels disaster (which were also very tasty) the two of us managed to eat our way through it. And, yes, I had the larger half.

                                                                                                                                                  I was rather pleased with myself as I'm not usually a great fan of eating desserts, let alone making them.

                                                                                                                                                  1. re: Harters

                                                                                                                                                    Thanks for the recipe! That sounds wonderful.

                                                                                                                                                    1. re: Harters

                                                                                                                                                      Exactly. I am not a dessert eater at all but I will make an exception for this. Will check your recipe against the one I have made on and off for (gulp) 40 years or so -- one of the first things other than canned soup and boxed brownie mix I ever made -- as a young child of course. ;)

                                                                                                                                                      1. re: Harters

                                                                                                                                                        This sounds amazing, Harters! A perfect springtime dessert!

                                                                                                                                                    2. re: Harters

                                                                                                                                                      UGH. I'd be pissed as well - I hope you were able to scrummage up enough eats to not start your tummy rumbling in the middle of the night!

                                                                                                                                                    3. re: Harters

                                                                                                                                                      Thanks for posting this recipe Haters! Anything with lemon is always good. I think I'll add this to my Easter menu!

                                                                                                                                                    4. I'm fairly excited as tonight I delved into a brand new cuisine - Filipino food. I made a chicken adobo with coconut cream and a side of green beans with tomato (I skipped the pork and shrimps that should have been in the bean dish).

                                                                                                                                                      I have never tried an adobo before so I thought a coconut milk one might be good 'gateway' adobo. I'm happy to say I loved the flavour and I'm ready to take off the trainer wheels and try the next adobo without coconut milk. The rich, salty, tangy flavours were incredible. It was the kind of dish that makes me want to eat meat more often.

                                                                                                                                                      6 Replies
                                                                                                                                                      1. re: Frizzle

                                                                                                                                                        As you go deeper into Filipino food, you'll find that a lot of it starts with a sofrito of onions, garlic and tomato ("gisa" or "guisado" in Tagalog). A Fil-Am restaurant I went to in Chicago makes a terrific side dish of ginisang green beans smothering the cooked beans in a sofrito subbing ginger for the onions. Really delicious and simple.

                                                                                                                                                        1. re: JungMann

                                                                                                                                                          That sounds great JM, I love ginger. I should have mentioned both recipes were from one of the books you recommended, the one with subs (not close to the bookshelf to read the title). I think it's a good learner book as the recipes seem very approachable with concise instructions. Thank you for the recommendation.

                                                                                                                                                          1. re: Frizzle

                                                                                                                                                            I think that's the Reynaldo Alejandro book. Very approachable which was much appreciated when I brought it with me to college and tried to learn how to make the foods on which I was raised. I must say I'm rather surprised he has a coconut milk adobo recipe since I've only heard of that a few times and really only very recently. In fairness my grandmother, who was the guardian of my diet for many years, had an aversion to coconuts, having grown up absolutely inundated with them in her province, so they were a rare sight on our table.

                                                                                                                                                            I'm curious, what's your green bean dish called? I don't recognize the combination of ingredients.

                                                                                                                                                            1. re: JungMann

                                                                                                                                                              Yes, that's the book. The adobo recipe with coconut milk is on pg 57. The beans recipe that I made many omissions and subs in is called guisadong sitao (pg 185) and is supposed to use string beans. I feel a bit guilty making so many changes but it was a last minute addition to the meal and I just tried to find a vegetable dish I could make with what was on hand.

                                                                                                                                                              1. re: Frizzle

                                                                                                                                                                Guisadong sitaw is another another way of saying the name of the recipe I gave you (sitaw, properly speaking are long beans, whereas string beans are often referred to as "Baguio beans"). Even with your substitutions, it still sounds like a dish that would be quite at home on the Filipino table.

                                                                                                                                                        2. re: Frizzle

                                                                                                                                                          I like that chicken adobo with coconut milk...a lot! Great weeknight meal, too, as it's ready after a 40-min. braise and brief reduction of sauce/crisping of chicken. I haven't come around to the straight vinegar version, so if you find a good recipe with the right proportions, please share!

                                                                                                                                                        3. Looks to be around 8 of us for dinner tonight - at my monthly retreat to sunshine and happiness restaurant. What with the cold and snow on the ground (on the FOURTH DAY OF SPRING!!!), I'm so ready for the sunny atmosphere of Spain.

                                                                                                                                                          The sangria will be flowing, the tapas will be et. And people will be smiling and happy....until we step outside again. But for that brief moment, we'll be transported...

                                                                                                                                                          2 Replies
                                                                                                                                                            1. re: LindaWhit

                                                                                                                                                              It's good to sucker-punch nasty weather with a burst of self indulgence. Living well is the best revenge.

                                                                                                                                                            2. Change of plan after all last night; I went to the local awesome library in Burien yesterday to pick up Ad Hoc at Home for COTM, and that took me dangerously near Han's German Deli...
                                                                                                                                                              The siren call of liverwurst and bockwurst (house made!), dill havarti (the good kind, from Denmark), and being as it was Friday - it was PRETZEL ROLL DAY. I could not resist.

                                                                                                                                                              So snack of soft garlic liverwurst when I got home, then a poached-then-browned bockwurst on the split pretzel roll with mustard & chopped onions, and side of sauteéd apple and cabbage. Perfect. Hit the spot.

                                                                                                                                                              'Afters' was a slice of dill havarti and some grapes. Thank you Hans!

                                                                                                                                                              2 Replies
                                                                                                                                                              1. re: gingershelley

                                                                                                                                                                That's a meal I can really get behind. It's just so ...right!

                                                                                                                                                                The Ad Hoc book is outstanding. Have too much fun with it.

                                                                                                                                                                1. re: gingershelley

                                                                                                                                                                  Pretzel rolls are one of my favorite things on the planet. A cheeseburger on a pretzel roll is sublime.

                                                                                                                                                                2. Well, the snow is just coming down outside, but I think my planned dinner lends itself well to cold weather. I'm trying my hand at Chicken Tikka Masala. Yellow rice on the side, and we'll see if I get un-lazy enough to make some naan.

                                                                                                                                                                  8 Replies
                                                                                                                                                                  1. re: juliejulez

                                                                                                                                                                    Yum, I love Tikka Masala but have not been adventurous enough to try it at home yet.

                                                                                                                                                                    1. re: fldhkybnva

                                                                                                                                                                      Me neither, but with it being DOTM and all I figured I'd give it a shot. I already told SO we can order a pizza if it's not good... I don't think he trusts me LOL

                                                                                                                                                                      1. re: fldhkybnva

                                                                                                                                                                        If you swing on over to the most recent (?) DOTM thread, you'll find tons of tikka masala recipes. Be adventurous!

                                                                                                                                                                        1. re: fldhkybnva

                                                                                                                                                                          After voting for it as DOTM I just copped out and bought a jar of Tiger Tiger Sauce and some chicken tenders to bathe in the sauce. I think this will be WFD Tuesday .

                                                                                                                                                                        2. re: juliejulez

                                                                                                                                                                          Tikka Masala turned out awesome, and was not difficult at all....it was only like 30 minutes of actual cooking time. Not sure what I was so scared of :) I did make the naan, but forgot to make the yellow rice until my chicken was about 10 minutes away from being done! I'll do a better write-up in the DOTM thread in a bit with a photo.

                                                                                                                                                                            1. re: juliejulez

                                                                                                                                                                              I really need to try to make this dish. I love, love, love it in restaurants and have only pulled it off at home with some help from Patak's. And your snowstorm--wow! I was watching it on the tube, the US vs. Costa Rica soccer game. What a mess!

                                                                                                                                                                              1. re: alliegator

                                                                                                                                                                                Totally go for it! I seriously was surprised how easy it was. And yeah, that was a great spring storm :-P It snowed like you saw on TV until about 3pm yesterday. Nice and sunny (still freezing) now though.

                                                                                                                                                                          1. Well, well. Last night's birfday festivities weren't nearly as excessive as presumed. A nice and tasty array of Indian food was ordered, wine was drunk, money lost and won (my man won, I lost -- at least one person in the household got lucky), party treats enjoyed.... lights were out around 4 am.

                                                                                                                                                                            After all this talk about roasted chicken here and on other threads, I'm debating one for tonight. It'll be a bit of a detox eve, and what better way than a nice crispy chicken (or two Cornish game hens if available), a tart salad on the side -- I'm looking at you, lemon-caper-dressing, and some other roasted something on the side. Or corn with butter & salt. Who knows at this point :-)

                                                                                                                                                                            4 Replies
                                                                                                                                                                            1. re: linguafood

                                                                                                                                                                              sounds like the man's birthday was a success (no headaches = success)! could we be "growing up?"

                                                                                                                                                                              1. re: linguafood

                                                                                                                                                                                Well, lingua, it *was* your man's birfday. I do hope he got lucky. Twice. ;-)

                                                                                                                                                                                It sounds like a great evening - and the no headache part is a bonus!

                                                                                                                                                                                1. re: LindaWhit

                                                                                                                                                                                  He sure did. It was his birfday, after all.

                                                                                                                                                                                  Feeling heady, but no headache.

                                                                                                                                                                              2. got my duck! butcher cut it up for me but d'oh! i just saw a recipe for duck confit that calls for 4 cups of duck fat, and i know the breasts will only yield about 1 cup, is that right? back to the butcher for duck fat. we'll be having the breasts tonight. wish me luck on my virgin duck foray.

                                                                                                                                                                                also going to buy a corned beef for tomorrow's dinner, and some guinness to do it up right.

                                                                                                                                                                                ALSO taking over a boneless butt to my sister's to brine and rotissify. i'll bring half of that home tomorrow for the BF. Next Wed. i leave to visit CHer L. Nightshade (SO EXCITED) for 5 days and i'm stocking the house with meat for the BF.

                                                                                                                                                                                14 Replies
                                                                                                                                                                                1. re: mariacarmen

                                                                                                                                                                                  For perfect duck breast, start the breasts skin down in a cold (!) pan (after scoring the skin & fat well but not the meat). The fat will render out, and the skin gets all nice and crispy. Don't turn them until the skin is just right. Depending on thickness, you can probably finish them in the pan.

                                                                                                                                                                                  1. re: linguafood

                                                                                                                                                                                    Yes, I learned that cold skillet method here and it is the only way to go. Start with fairly low heat and only go up once some fat has rendered but don't go higher than medium. It does take awhile. Once skin is deeply browned, I turn for only a minute, then into a 250 oven to rest while I make whatever sauce I am making. I learned a really good one from the Dorie Greenspan AMFT COTM. My bastardized version of it is equal parts ruby port, balsamic and white wine or champagne vinegar with just a touch of honey or pomegranate molasses, mounted with a bit of butter. It is essential to dump in the juices that run out of the duck when you slice it.

                                                                                                                                                                                    1. re: GretchenS

                                                                                                                                                                                      That sounds excellent. So you slice up the duck breast before serving? I've never attempted duck. Do you go for medium/medium rare with the meat?

                                                                                                                                                                                      1. re: ChristinaMason

                                                                                                                                                                                        Yes CM, it gets the full restaurant treatment, sliced then fanned on top of sauce. And yes, medium rare. There was a period after my mother died that it was one of the only things my father would eat so I made it nearly every weekend. I got pretty good at it! Fortunately it did not acquire any bad associations for me. As Ms Greenspan notes in the book, it is a perfect weeknight meal as it is fairly quick and you can make whatever sides while it cooks. Of course, there is the price tag issue....

                                                                                                                                                                                        1. re: GretchenS

                                                                                                                                                                                          I'll have to give it a shot. I've heard bad things about the Maple Leaf Farms brand my Whole Foods carries ("bland")---maybe I can find some elsewhere.

                                                                                                                                                                                  2. re: mariacarmen

                                                                                                                                                                                    Lingua gives the best way to cook. And no, you're not going to get enough fat for confit from the breasts. Enough for a few of the best roast potatoes you'll ever want but not enough for confit.

                                                                                                                                                                                    1. re: Harters

                                                                                                                                                                                      Aw, shucks. I believe I got the cold pan method from this little playground, so credit should be given to CH '-)

                                                                                                                                                                                      1. re: Harters

                                                                                                                                                                                        yep, and thanks lingua, Mr. H, and GS, this is what i've read here and elsewhere. will be starting soon.

                                                                                                                                                                                        the duck confit, however, will have to wait, as my butcher did not have any duck fat on hand. i'll take the legs/thighs/wings over to my sister's and have her seal them up for me to freeze until i can score some fat.

                                                                                                                                                                                        i'm going to use tonight's fat off the duck breast to cook brussels sprouts to go with the duck. i have some leftover homemade pear and ginger marmalade that L.Nightshade sent to me that I think i'll use as a glaze this time. maybe i'll thin that out with some white wine to put under the duck breast upon serving. i think i'll also do some creamy mashed potatoes finished with a little truffle butter i got when we ordered our foie last month.

                                                                                                                                                                                        and i'm not forgetting - GS gave me a lovely gift of cranberry preserves which i'll use next time. gotta finish up what i have in the fridge. MY NICE BIG FRIDGE.

                                                                                                                                                                                        1. re: mariacarmen

                                                                                                                                                                                          inspiration just struck. i spooned the pear/ginger marmalade into a little pot and added some Domaine de Canton. will let that simmer down for the duck glaze.

                                                                                                                                                                                            1. re: mariacarmen

                                                                                                                                                                                              Delish!

                                                                                                                                                                                              You can order duck fat from Maple Leaf online. They also have a GREAT price on ground duck for burgers. Yum duck burgers!

                                                                                                                                                                                          1. re: mariacarmen

                                                                                                                                                                                            What a great lineup of food. Julia Child's "The Way To Cook" has some good duck advice. As you probably know, you can never have enough duck fat in the new (honkin' big) coolerator.

                                                                                                                                                                                            Corned beef, boneless butt, oh my. That's all in my wheelhouse. I think you hit this one out of the park.

                                                                                                                                                                                            1. re: mariacarmen

                                                                                                                                                                                              Whoa! That's a long visit - have fun! And enjoy the duck tonight.

                                                                                                                                                                                            2. A cheese boigah night at last! Possibly on the greasy side but we're going to work on that and after a trip to the local our standards are usually lower.

                                                                                                                                                                                              1. I love Saturday - the start of cooking fun weekends. I have had the lucky fortune of a colleague requesting to switch hospital call days this week so I'm off the hook tonight and can create dishes with reckless abandon :)

                                                                                                                                                                                                Lunch - Thai basil chicken. I am a wary because I love the dish from our local takeout but hopefully it'll turn out well.

                                                                                                                                                                                                Dinner - Chicken Marsala. I made it for the first time last week and can't stop thinking about it so our usual stuffed chicken breast Saturday night has been replaced with a different translation on poultry. We have had stuffed chicken on Saturday for nearly a year now so I hope it doesn't take too much offense but I'm sure we'll return to it next week.

                                                                                                                                                                                                2 Replies
                                                                                                                                                                                                1. re: fldhkybnva

                                                                                                                                                                                                  Wow, two chicken dishes in one day. You really love chicken, huh? '-)

                                                                                                                                                                                                  1. re: linguafood

                                                                                                                                                                                                    Oh that's actually a low chicken count for me. During the week, it's usually chicken at least twice a day. I am quite the chicken eater, well meat eater in general but chicken is often easier as it's more versatile and quick. Confession: breakfast was actually an omelet with shredded chicken. My family often jokes "what's for dinner? chicken?"

                                                                                                                                                                                                2. Looks like my birfday boy has changed his mind, or rather, isn't particularly hip with the roasted chicken idea.

                                                                                                                                                                                                  Instead, we'll be having bacon-cheeseburgers and fries (with some sort of "artisanal" ketchup one of our buddies brought over yesterday).

                                                                                                                                                                                                  Twist my arm, why dontcha :-D

                                                                                                                                                                                                  4 Replies
                                                                                                                                                                                                  1. re: linguafood

                                                                                                                                                                                                    I am planning a roasted chicken as well tomorrow and I might take the route of your birthday boy. I was planning to try out the Zuni recipe but I've read many a thought that it's just another roasted chicken.

                                                                                                                                                                                                    1. re: fldhkybnva

                                                                                                                                                                                                      I've made the Zuni chick before. It was tasty, but messed with my smoke detector (we have shitty ventilation in the kitchen), so I haven't made it since.

                                                                                                                                                                                                      I was actually gonna try the Hazan recipe someone posted on the Zuni thread :-)

                                                                                                                                                                                                      Soon, I hope. Tomorrow's dinner is already planned, courtesy of my sweetie, and Monday needs to be vegetarian. Gah.

                                                                                                                                                                                                      1. re: linguafood

                                                                                                                                                                                                        Yea, that's my main fear is the lovely smoke detector though I'll probably cover it. My kitchen doesn't get too much ventilation other than the vent so I hope I don't arouse the neighborhood.

                                                                                                                                                                                                    2. re: linguafood

                                                                                                                                                                                                      I felt like this artery-busting extravaganza needed *something* healthy-ish, so I made German cuke salad with creamy dill dressing, and decided to throw in some diced, quick-pickled onion. Killer breath, but yumboski :-)

                                                                                                                                                                                                    3. It's the weekend and I literally live for weekends which are always spent in the kitchen. I cook often but I'm not very adventurous in terms of 'ethnic' foods. Most of my dishes are centered around Eastern European dishes with the exception of Italian which is always a hit in this house.

                                                                                                                                                                                                      Tonight I'll be making schnitzel. I usually make about 30 servings. If I'm fortunate, there will be leftovers for lunch tomorrow.

                                                                                                                                                                                                      Tomorrow I'll be making Prime Rib which is always amazing! Bring on the horseradish! :) - Looking for ideas for sides. Please and thanks! :)

                                                                                                                                                                                                      Can't wait until next weekend! I'm really looking forward to Easter dinner! Polish pork roast with seasonal vegetables, cabbage rolls, pierogi and of course we'll finish the meal off with Kremowka which is a Polish cream cake/pie. Recently renamed Kremówka Papieska when the world found out that it was Pope John Pauls (II) favorite dessert. Yummy is an understatement! Here is an image (Google) of the deliciousness. Hopefully I can manage to NOT screw it up!

                                                                                                                                                                                                      Regardless of what you're making, I hope everyone has a wonderful weekend!

                                                                                                                                                                                                       
                                                                                                                                                                                                      16 Replies
                                                                                                                                                                                                      1. re: Kellz

                                                                                                                                                                                                        30 servings of schnitzel?? That's a big family!

                                                                                                                                                                                                        1. re: linguafood

                                                                                                                                                                                                          LOL - There are 3 of us but one is a teenager who LOVES his Schnitzel! My ulterior motive is to make lots so I don't have to cook breakfast tomorrow! ;)

                                                                                                                                                                                                          1. re: Kellz

                                                                                                                                                                                                            Send some over here. I love schnitzel, too. It's such a PITA to make, otherwise it'd be on the menu here weekly.

                                                                                                                                                                                                            1. re: linguafood

                                                                                                                                                                                                              I agree about it being a PITA! On the other hand, having a beer (or 3) while making it, makes it so much easier! :)

                                                                                                                                                                                                        2. re: Kellz

                                                                                                                                                                                                          Love schnitzel! How do you reheat the leftovers without the dreaded sog?

                                                                                                                                                                                                          1. re: fldhkybnva

                                                                                                                                                                                                            I rarely have trouble with the meat being soggy. Perhaps because I fry it at such a high temperature and then pat it with paper towel. I also only use Crisco Oil, which doesn't seem to saturate the meat. On the other hand, when you stick it between an Italian bun, nothing else matters. :)

                                                                                                                                                                                                            1. re: Kellz

                                                                                                                                                                                                              Very true! Wow I'd love to have some of this right now. Do you put anything else with the bun?

                                                                                                                                                                                                              1. re: fldhkybnva

                                                                                                                                                                                                                The boy likes his schnitzel a la carte. I on the other hand put mayo, lettuce and hot (ring) peppers on the bun. It's so good! For the record, the leftovers were eaten this morning and there isn't any left. It was a lovely morning not having to do the bacon and egg thing. :)

                                                                                                                                                                                                              2. re: Kellz

                                                                                                                                                                                                                Keliz, you are killing me! Why aren't you my neighbor? :) Please keep posting on WFD!

                                                                                                                                                                                                                1. re: GretchenS

                                                                                                                                                                                                                  So funny that you say that Gretchen! I'm always delivering food to my neighbours! It's even better when they reciprocate! :)

                                                                                                                                                                                                            2. re: Kellz

                                                                                                                                                                                                              That is one of my favorite desserts as well! I call them cremeschnitte, my Hungarian friends call them krémes. Whatever you call it, delicious.

                                                                                                                                                                                                              1. re: Kellz

                                                                                                                                                                                                                It all sounds fabulous, when is dinner? ;)

                                                                                                                                                                                                                1. re: Kellz

                                                                                                                                                                                                                  Love the sound of all your meals. I really hope you stick around What's for Dinner! Out of curiosity, are you in Poland?

                                                                                                                                                                                                                  1. re: ChristinaMason

                                                                                                                                                                                                                    Thanks Christina! I'm actually in Toronto, Canada. My Grandmother's family immigrated from Poland, years ago. I learned to cook at a young age, thanks to her. Sadly, to this day, I am not able to make pierogi at the speed that she did but I'm slowly getting quicker at it. :)

                                                                                                                                                                                                                  2. re: Kellz

                                                                                                                                                                                                                    Kellz, that cake looks amazing - and WOW! That's a lot of cooking this weekend - have fun and enjoy the eating. :-)

                                                                                                                                                                                                                    1. re: LindaWhit

                                                                                                                                                                                                                      Thank you Linda! Let's hope I can get into my clothes for work on Monday morning!

                                                                                                                                                                                                                  3. Tonight is our annual fried chicken dinner that we've been having with the same folks for about the last dozen years. It used to be in February, but due to tournament constraints and such, it has migrated to March. Among our guests is a famous chef who has received 4 stars from the NY Times for several of his restaurants. Unfortunately, he no longer has a restaurant in NY, but has expanded to Hong Kong. It is always a very fun dinner. Aside from my husband's fabulous chicken for the 10 of us, there will be pole beans, squash casserole (which the chef's charming wife always refers to as a "gratin"), mac and cheese, and probably rice, simply as a vehicle for the chicken gravy.

                                                                                                                                                                                                                    As the dinner used to be in February, and since President's Day is always associated with cherry pie (George and his little axe, don't you know), our tradition is to have sour cherry pie for dessert. Every July, I buy, laboriously pit, and then freeze several gallons of sour cherries. Unfortunately, when we lost power during Sandy, the cherries defrosted and leaked all over the garage fridge, so out they went. I had to order canned cherries from Amazon since neither frozen nor canned sour cherries are available in the greater NY area. So there will be two cherry pies. I also made "Hostess" cupcakes because one of our guests has been in mourning since their demise.

                                                                                                                                                                                                                    18 Replies
                                                                                                                                                                                                                    1. re: roxlet

                                                                                                                                                                                                                      That sounds like a great dinner! I've never made fried chicken because I always find the thought intimidating! If I were to try, I know I'd muck something up!

                                                                                                                                                                                                                      1. re: roxlet

                                                                                                                                                                                                                        Hmm, I am picking my jaw off the ground and cleaning up the drool on the floor. Annual fried chicken dinner...why does this not exist in my world!!

                                                                                                                                                                                                                        1. re: fldhkybnva

                                                                                                                                                                                                                          Believe me, I don't tell too many people about this since there is only so much chicken my husband can make-- and everyone eats a lot. I never post about it on Facebook since people might feel bad that they weren't invited!

                                                                                                                                                                                                                          1. re: roxlet

                                                                                                                                                                                                                            I feel bad I'm not invited.
                                                                                                                                                                                                                            What a wonderful tradition. I hope you all have a lovely night.

                                                                                                                                                                                                                          2. re: roxlet

                                                                                                                                                                                                                            That is going to be one delicious dinner roxlet, have fun!

                                                                                                                                                                                                                            1. re: roxlet

                                                                                                                                                                                                                              Slight change to the menu -- my husband decided to forgo the rice and gravy and to make biscuit instead. Awwwww, lol!

                                                                                                                                                                                                                              1. re: roxlet

                                                                                                                                                                                                                                Fantastic. What lucky friends. Too bad about the cherries. I would be so intimidated to cook for a chef!

                                                                                                                                                                                                                                1. re: ChristinaMason

                                                                                                                                                                                                                                  My husband is fearless, and the chef so appreciates it. No one wants to invite them to dinner!

                                                                                                                                                                                                                                    1. re: roxlet

                                                                                                                                                                                                                                      It all looks so good, and I love your cupcakes :)

                                                                                                                                                                                                                                        1. re: roxlet

                                                                                                                                                                                                                                          It all looks SO good - and those cupcakes are perfect!

                                                                                                                                                                                                                                          Pass me a drumstick:)

                                                                                                                                                                                                                                          1. re: roxlet

                                                                                                                                                                                                                                            Oh wow. Like Kellz, I've only made fried chicken once. And it was a worse-than-half-assed job, as well as being messy, so I've never made it again. Your dinner sounds amazing - hope you had fun!

                                                                                                                                                                                                                                          2. Tonight is movie night and in honor of the Easter season we are watching King of Kings. We are eating a Mediterranean-inspired dinner. Hummus (store-bought) and flatbread, Greek chicken and feta burgers, tabbouleh, baklava (bought @ Lebanese restaurant) and a mint pie to supplement for those who do not eat nuts (also store-bought).

                                                                                                                                                                                                                                            1. After a two week business trip, the highlight of which was dinner with mc, I am glad to be home and making my own dinner! Tonight will be a lovely piece of bluefish with mustard and lime juice and zest on the grill, plus some chard, sautéed with some gorgeous garlic I brought back from a CA farmers market (another trip highlight, you CA people are so lucky!!).

                                                                                                                                                                                                                                              2 Replies
                                                                                                                                                                                                                                              1. re: GretchenS

                                                                                                                                                                                                                                                Hi GS - i posted about our dinner on the last thread, with pics, just so you know, but i'm sure you have a lot do to and won't be able to catch up with that entire thread.

                                                                                                                                                                                                                                                your fish sounds wonderful and summery... is it warming up in Boston?? or are you just in a CA state of mind?

                                                                                                                                                                                                                                                1. re: mariacarmen

                                                                                                                                                                                                                                                  It's pretty cold but I was dying for fish and that is what looked best and I remain limited in the cooking appliance department, so there was me at the grill, immensely grateful for the extra hour of light. It was all delicious and damn that fresh CA garlic is amazing, we mostly only get old sprouted garlic from China this time of year, glad I brought 2+ pounds of the good stuff back with me, plenty to share and still have enough till our farmers markets have the local stuff this summer...

                                                                                                                                                                                                                                              2. Last night was "Fish & Chips" night at our local Glory Days, which hubby had a taste for. So there we were. Crispy & enjoyable as usual.

                                                                                                                                                                                                                                                1. I made a massive brunch this afternoon for our friends who are heading out of town early tomorrow morning and turned down dinner because ours tend to be boozy and go late into the morning. Not so great when you have a flight to catch at 7AM.

                                                                                                                                                                                                                                                  I don't usually cook brunch for company except for when family or friends stay overnight, so this one took a bit of thought. After consulting with my trusted foodie advisors, I settled on a twist on eggs Benedict that fit my dietary restrictions nicely: roasted herbed eggplant rounds topped with a delicious Romesco sauce I cribbed from Chowhound, Parma ham, poached eggs, and Hollandaise sauce. Seared flatiron steak, orange-vanilla cream scones (a spin on Caitlin McGrath's recipe), cantaloupe, strawberries, and blackberries on the side, assorted fruit preserves, strong coffee, buttery sliced avocado, and orange/grapefruit mimosas.

                                                                                                                                                                                                                                                  I'm a bit stuffed to be thinking about dinner. We just went out for Thai food last night, but I'm kind of in the mood again, so I might make a tofu and zucchini green Thai curry with Jasmine rice. Perhaps some stir-fried green cabbage, too.
                                                                                                                                                                                                                                                  We're going to catch a show later, and the venue has great wings, so that's probably what's for thirdmeal.

                                                                                                                                                                                                                                                  Brunch pics:

                                                                                                                                                                                                                                                   
                                                                                                                                                                                                                                                   
                                                                                                                                                                                                                                                  15 Replies
                                                                                                                                                                                                                                                  1. re: ChristinaMason

                                                                                                                                                                                                                                                    Wow, that looks great. I love mornings of a complete full breakfast. I am admiring the potatoes - my carb of choice.

                                                                                                                                                                                                                                                    1. re: fldhkybnva

                                                                                                                                                                                                                                                      Thanks! That was a mix of cubed Russet potato, rutabaga, and Butternut squash.

                                                                                                                                                                                                                                                      1. re: ChristinaMason

                                                                                                                                                                                                                                                        FABULOUS brunch, CM, love the twist on eggs Benedict!!!

                                                                                                                                                                                                                                                        1. re: GretchenS

                                                                                                                                                                                                                                                          Thanks! The only drawback was that it had to be finished and plated just before serving, which is kind of annoying when you're entertaining. Hopefully it was worth the "wait" though.

                                                                                                                                                                                                                                                          I have a ton of Romesco sauce left, too. Anyone have good ideas on how to use it up? Especially recipes without grains or legumes? I thought about spooning it over a meaty seared fish...I don't make a lot of fish and am open to suggestions, fishy or otherwise.

                                                                                                                                                                                                                                                          1. re: ChristinaMason

                                                                                                                                                                                                                                                            Shrimp! I'm not a huge fan of shrimp but I will definitely take down some shrimp with romesco.

                                                                                                                                                                                                                                                            1. re: juliejulez

                                                                                                                                                                                                                                                              Ooh! Good idea! Thanks!

                                                                                                                                                                                                                                                              I even have some on hand. Sweet.

                                                                                                                                                                                                                                                        2. re: ChristinaMason

                                                                                                                                                                                                                                                          those eggs look magnificent. lucky friends. bet they're sorry they're leaving!

                                                                                                                                                                                                                                                            1. re: ChristinaMason

                                                                                                                                                                                                                                                              What an amazing brunch - love the sound of the orange-vanilla cream scones! Recipe?

                                                                                                                                                                                                                                                              1. re: LindaWhit

                                                                                                                                                                                                                                                                Sure thing! They are so easy. I scaled Caitlin's recipe down to 75%, since there were only three people eating them and I don't need temptation hanging around. Hence, some strange measurements called for:

                                                                                                                                                                                                                                                                -Vanilla-Orange Cream Scones-

                                                                                                                                                                                                                                                                1.5 c. AP flour
                                                                                                                                                                                                                                                                scant 1/4 c. sugar
                                                                                                                                                                                                                                                                1 c. heavy whipping cream
                                                                                                                                                                                                                                                                3/4 Tbsp. baking powder
                                                                                                                                                                                                                                                                3/4 tsp. salt
                                                                                                                                                                                                                                                                zest of a large navel orange
                                                                                                                                                                                                                                                                1 tsp. vanilla extract (would prefer vanilla bean paste, but can't seem to find it in stores here; must hit Amazon)
                                                                                                                                                                                                                                                                1 Tbsp. Cointreau/good triple sec

                                                                                                                                                                                                                                                                Preheat oven to 425F. In a medium bowl sift together the dry ingredients. Stir in the zest, cream, vanilla extract, and orange liqueur and bring the mixture together into a dough in 10-15 strokes.

                                                                                                                                                                                                                                                                Caitlin says, "Turn the dough out on a floured surface and knead gently once or twice to bring together. Pat into a half-inch thick round, and cut into wedges with a floured knife, or cut with a floured biscuit cutter. ...Place on a baking sheet lined with parchment or silpat, and bake until just golden and firm on top, about 15 minutes." Let cool at least slightly before eating.

                                                                                                                                                                                                                                                                I bet these would look nice sprinkled with "raw" sugar before baking or drizzled with a simple orange glaze after.

                                                                                                                                                                                                                                                                1. re: ChristinaMason

                                                                                                                                                                                                                                                                  This *is* easy - thanks! I'll probably increase it by 1/4 to get a half recipe whenever I do get around to making them. :-)

                                                                                                                                                                                                                                                              2. re: ChristinaMason

                                                                                                                                                                                                                                                                Our friend was having a rough night, so we invited him over for dinner. I ran out for some pork tenderloin "stir-fry" strips, zukes, yellow and green bell peppers, and coconut milk. The curry turned out really nice. We also poured some G&Ts with our local Green Hat gin, soda water, and this tonic syrup: http://theginisin.com/tonic-water/jac...

                                                                                                                                                                                                                                                                Then out for music and bourbon. The bartender gifted us with 20 wings at the end of the night, just because. Our friend said the night was "just what he needed" after feeling so crappy :)

                                                                                                                                                                                                                                                                1. Recombinant Cuisine tonight - inspired by a couple recent threads on Home Cooking and General Topics.

                                                                                                                                                                                                                                                                  Biscuits and "Gravy"

                                                                                                                                                                                                                                                                  You can see it here:
                                                                                                                                                                                                                                                                  http://chowhound.chow.com/topics/895460

                                                                                                                                                                                                                                                                  1. oh yea....love all the posts ...where did I start?...i guess too much wine with dinner....and who was that advertiser?????
                                                                                                                                                                                                                                                                    i had pizza tonight!!!

                                                                                                                                                                                                                                                                    1 Reply
                                                                                                                                                                                                                                                                    1. Lunch was prosecco. Deb enjoyed liverwurst, I made some Yankee nachos. Golf was on the plasma - go Tiger!

                                                                                                                                                                                                                                                                      Supper was veal piccata with linguini. House red to wash it down for me, an Italian white for Deb. We keep clearing out the coolerator.

                                                                                                                                                                                                                                                                       
                                                                                                                                                                                                                                                                      6 Replies
                                                                                                                                                                                                                                                                        1. re: steve h.

                                                                                                                                                                                                                                                                          Your portion sizes are commendable. Corn chips are my kryptonite.

                                                                                                                                                                                                                                                                          1. re: steve h.

                                                                                                                                                                                                                                                                            Prosecco has become the only alcoholic drink I can enjoy mid day without needing a nap. I like it even better with a shot of peach nectar.

                                                                                                                                                                                                                                                                            1. re: Berheenia

                                                                                                                                                                                                                                                                              That's a classic Bellini. We make ours with blood oranges when available. I think Harry's Bar is calling me.

                                                                                                                                                                                                                                                                          2. Tonight we decided to go out for dinner. Nowhere fancy. We shared a plate of fried calamari and banana peppers to start. I then had a veggie burger topped lots of crunchy salad and yam fries and the SO had "broken lasagna", which he said was a little over cooked.

                                                                                                                                                                                                                                                                            All in all a nice night out. Plus I picked up some cooking show dvds from the dollar store next to the restaurant.

                                                                                                                                                                                                                                                                            1. I'm an American in New Zealand so we're well into autumn. Earlier today, I put a silverside in the slow cooker for some easy corned beef, which I will serve with roasted brussel sprouts and a hearty, seeded rye bread slathered with stone-ground mustard. We've got some shiraz that I might twist open shortly. 'Tis Sunday after all.

                                                                                                                                                                                                                                                                              For Easter, I'm tempted to make something fiddly like abalone-stuffed ravioli with a lime-beurre blanc. My husband and I plucked some tasty NZ abalone (paua) from the ocean floor when we went spearfishing a couple of weeks ago and I've been hankering for the ones we stuck in the freezer.

                                                                                                                                                                                                                                                                              4 Replies
                                                                                                                                                                                                                                                                              1. re: mayt

                                                                                                                                                                                                                                                                                mayt, welcome to WFD, we are so happy to have you here! Your dinner sounds great and I am intrigued by your spearfishing. Do you go with a particular thing in mind or just take what you run across?

                                                                                                                                                                                                                                                                                1. re: GretchenS

                                                                                                                                                                                                                                                                                  Hi Gretchen, thanks!

                                                                                                                                                                                                                                                                                  My husband and I free drive (no oxygen tank) so it's basically whatever comes across our way. He's the spearfisher with butterfish and moki being very easy to come across and the occasional kingfish and red snapper, which are more difficult to spear.

                                                                                                                                                                                                                                                                                  I like foraging the ocean floor, so mostly looking out for the paua, mussels, oysters, crayfish (lobster) and edible seaweed.

                                                                                                                                                                                                                                                                                  Since it's free diving and we're very conscious of not over-harvesting from the sea, we only take what we need for the day as there's always next time.

                                                                                                                                                                                                                                                                                  1. re: mayt

                                                                                                                                                                                                                                                                                    Your life sounds idyllic to me plus you have all that delicious local wine and beer down there. Look forward to your posts!

                                                                                                                                                                                                                                                                                2. re: mayt

                                                                                                                                                                                                                                                                                  How AMAZING to be able to get your own abalone! And welcome to WFD!

                                                                                                                                                                                                                                                                                3. Tonight was vegetarian night, zucchini lasagne (with grilled zuc's) and salad with David lebovitz favorite feta dressing (really good). I typically make the same lasagne with eggplant instead of pasta, but thought I would try the grilled zucchini ...wow. Really terrific. Labor intensive but worth it.

                                                                                                                                                                                                                                                                                  1. results were... mixed. the duck took longer than i thought it would and i was afraid it was overcooking so i pulled it off and the skin didn't look as browned as i wanted it, so i put it under the broiler. in the meantime i threw the par-steamed brussels sprouts in the hot duck fat, and finished those off with some raspberry vinegar, plated them. i got the duck out, set it out to rest, but by that time the sprouts were getting cold! so i nuked them, and in the meantime sliced up the duck. i didn't realize how little meat there was on a breast, and some of it was a little stringy, or sinewy? it was perfectly ruby rare tho, and the skin was nice and crispy. the skin was well salted, but the meat underneath could have used some. i need to work on my timing of this dish, and also my slicing technique - i think the slices should have been a bit thinner, but i was rushing through it so the sprouts wouldn't chill again. on the plate were also the pears in ginger syrup, which i cooked down a bit with the domaine de canton (really perfect) and a little fresh lemon thyme. the mashed potatoes could have used more truffle butter, but i held back because the BF often says truffled things overwhelm (why do i listen to him?) but he said he liked the potatoes, but didn't love the duck as rare as i did.

                                                                                                                                                                                                                                                                                    the sprouts were delicious!

                                                                                                                                                                                                                                                                                    i don't know what kind of duck i bought - the packaging was tossed when the butcher cut the duck up for me. i'm not giving up on seared duck breast, because the bites that were good were very good. i'm looking forward to the confit, too, as soon as i find more duck fat. duck bones now simmering for stock.

                                                                                                                                                                                                                                                                                     
                                                                                                                                                                                                                                                                                     
                                                                                                                                                                                                                                                                                    5 Replies
                                                                                                                                                                                                                                                                                    1. re: mariacarmen

                                                                                                                                                                                                                                                                                      I'd have to agree with your BF on the rareness of the duck. I'm more of a medium-rare gal myself, but everything looks great!

                                                                                                                                                                                                                                                                                      1. re: mariacarmen

                                                                                                                                                                                                                                                                                        Beautiful plate, mc! I am with your BF, like my duck cooked a titch more but better too rare than overdone. But it all looks scrumptious!

                                                                                                                                                                                                                                                                                        1. re: GretchenS

                                                                                                                                                                                                                                                                                          i think the pic makes it look a tad pinker than it actually was. but yeah, it wouldn't have hurt it to be cooked a titch more. i was just so nervous to OVER cook it.

                                                                                                                                                                                                                                                                                            1. re: mariacarmen

                                                                                                                                                                                                                                                                                              Looks great, MC - and the learning curve is just an excuse to buy more duck breasts!

                                                                                                                                                                                                                                                                                        2. Fried chicken, squash casserole, macaroni & cheese, buttermilk biscuit, pole beans with smoked ham hock.

                                                                                                                                                                                                                                                                                           
                                                                                                                                                                                                                                                                                          3 Replies
                                                                                                                                                                                                                                                                                            1. re: rjbh20

                                                                                                                                                                                                                                                                                              As I said above - I'm way beyond envious! Lucky guests. And lucky roxlet. :-)

                                                                                                                                                                                                                                                                                              1. re: rjbh20

                                                                                                                                                                                                                                                                                                My kind of food! My mouth is watering over the pic of your Southern inspired dinner....

                                                                                                                                                                                                                                                                                              2. There's a classic roast dinner going to be eaten at Harters Hall. Not for nothing do the French call us "Les Rosbifs".

                                                                                                                                                                                                                                                                                                So, it's a rolled sirloin joint (no finer piece for roasting IMO). There'll be roast spuds. Carrots & steamed cabbage. Gravy. Yorkshire puddings (Mrs H has a new recipe which means we'll be able to freeze several puddings for another time). Horseradish sauce (bought). Yorkshire salad.

                                                                                                                                                                                                                                                                                                I suspect with all that, we'll have no need of a starter. Cheese for afters.

                                                                                                                                                                                                                                                                                                2 Replies
                                                                                                                                                                                                                                                                                                1. re: Harters

                                                                                                                                                                                                                                                                                                  Harters, how do you manage to reserve any puddings for another time? They go like hot cakes in my house!

                                                                                                                                                                                                                                                                                                  1. re: Kellz

                                                                                                                                                                                                                                                                                                    Well, the recipe makes a dozen Yorkshire's and there's only the two of us. We might eat two each at a meal, as they're quite small.

                                                                                                                                                                                                                                                                                                2. Dinner out at my favorite restaurant was amazing! With 8 people, there's always a lot more on the table: garlic shrimp, saffron-battered fried shrimp with mojo sauce, scallops in saffron cream sauce, patatas bravas, baked goat cheese with tomato & basil, sauteed mushrooms, fried Spanish cheese with honey and caramelized onions, beef tenderloin on toast, broiled herb & garlic quail, and pork sausage with figs. WOOF! And, of course, sangria, beer, and mango martinis. It was loud, so we couldn't hear everyone at the table, but it was still a fun time. As for tonight?

                                                                                                                                                                                                                                                                                                  Paaah-preeeee-kaaashhhh!

                                                                                                                                                                                                                                                                                                  Pretend you're watching "When Harry Met Sally" and you'll know what I'm having for dinner tonight! :-)

                                                                                                                                                                                                                                                                                                  I'm going with a favorite recipe that I made a few years ago - using 3 chicken thighs, so the ingredient quantities get cut WAY back. I'll serve it over egg noodles and have steamed green beans alongside.

                                                                                                                                                                                                                                                                                                  http://chowhound.chow.com/topics/7409...

                                                                                                                                                                                                                                                                                                  6 Replies
                                                                                                                                                                                                                                                                                                  1. re: LindaWhit

                                                                                                                                                                                                                                                                                                    We were quoting that movie all last night! love it and now I want to make that recipe…

                                                                                                                                                                                                                                                                                                    1. re: LindaWhit

                                                                                                                                                                                                                                                                                                      "Waiter, I need some pepper for my paprikash". Whenever I hear paprikash I think of that entire exchange :)

                                                                                                                                                                                                                                                                                                      1. re: LindaWhit

                                                                                                                                                                                                                                                                                                        Did you get to eat one of each? OMG! Is there a button for envy?

                                                                                                                                                                                                                                                                                                        1. re: Berheenia

                                                                                                                                                                                                                                                                                                          I got to sample off of all of them *except the broiled quail. That was requested by one of the women at the other end of the table, and she got most of it (sharing with at least 1 or 2 people at her end of the table). Elkin mistook me saying (in espanol) the saffron-batter fried shrimp for two additional garlic shrimps, so we were definitely shrimped out! But I noted it ALL got eaten. LOL

                                                                                                                                                                                                                                                                                                          We should try and meet up there sometime. The boyz always like me bringing in new customers. :-D

                                                                                                                                                                                                                                                                                                          1. re: LindaWhit

                                                                                                                                                                                                                                                                                                            Now that's something to look forward to!

                                                                                                                                                                                                                                                                                                        2. re: LindaWhit

                                                                                                                                                                                                                                                                                                          This sounds delicious! I'm thinking I might make this during the week! Thanks Linda! :)

                                                                                                                                                                                                                                                                                                        3. Last night I made "Shrimp with Lobster Sauce", served on a bed of Jasmine rice.

                                                                                                                                                                                                                                                                                                          1. Last night at Maison Gator was pasta night. Penne and arrabiata. I served it with mini-meatballs, which for some reason is a rarity around here. I just have never gotten into making meatballs, but they were fairly decent!
                                                                                                                                                                                                                                                                                                            I have no idea what it'll be for tonight, but there are tons of fantastic dinners being served up here on WFD, so I'm sure I'll get some inspiration here.

                                                                                                                                                                                                                                                                                                            1. Second supper last night was shredded chicken and seaweed soup, mackerel, and steamed rice.

                                                                                                                                                                                                                                                                                                              Added some anchovy broth and seaweed to the left over chicken soup, shredded the remaining chicken, and grilled a mackerel to go with.

                                                                                                                                                                                                                                                                                                               
                                                                                                                                                                                                                                                                                                               
                                                                                                                                                                                                                                                                                                               
                                                                                                                                                                                                                                                                                                              1. It's my favorite day of the week - as pretty regimented weightlifters Sundays are "refeed days" so lots of good eats of loads of protein ahead.

                                                                                                                                                                                                                                                                                                                #1 - Steamed snapper with ginger and scallions (it's my first time having snapper so hopefully it will be OK) on a bed of spinach

                                                                                                                                                                                                                                                                                                                #2 - Chicken fajita lettuce wraps

                                                                                                                                                                                                                                                                                                                #3 - Zuni roast chicken (I am approaching this beast with fear given the hype but also the discussions of massive smoke issues) most likely with a mushroom pan sauce. It'll be great for leftovers this week

                                                                                                                                                                                                                                                                                                                #4 - Surf and turf of some variety involving garlic Sherry shrimp

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                                                                                                                                                                                                                                                                                                                1. re: fldhkybnva

                                                                                                                                                                                                                                                                                                                  As a certified couch potato I too indulge on Sunday (I used to be a gym rat before destroying my shoulder so I pretend I still go so we can pig out Sundays). Just ate the world's best fried chicken sandwich on a Brioche roll with some lettuce and honey mustard. Came with home made potato chips. This is only offered one Sunday a month and they close when they run out. They start lining up at 10 am and I plan to be in it next month.
                                                                                                                                                                                                                                                                                                                  Hard to think about WFD but it's supposed to be a cabbage, sausage, potato stew. I might manage a small helping.

                                                                                                                                                                                                                                                                                                                  1. re: Berheenia

                                                                                                                                                                                                                                                                                                                    Wow that chicken on Brioche sounds amazing. Fried chicken and I share a quite special relationship. Dinner sounds great, it's been so cold here again so I've been craving stews and chili again.

                                                                                                                                                                                                                                                                                                                  2. re: fldhkybnva

                                                                                                                                                                                                                                                                                                                    Fish en papillote where have you been all my life? The snapper/rockfish turned out quite well. It was a combo action since apparently SO and I misunderstood each other and picked up 2 different filets. I thought they were somewhat related but they had very different distinct tastes and texture but both very good. It was a simple preparation of garlic, sesame oil, ginger and scallions. I think this might be my new go to fish method.

                                                                                                                                                                                                                                                                                                                     
                                                                                                                                                                                                                                                                                                                    1. re: fldhkybnva

                                                                                                                                                                                                                                                                                                                      That is a SERIOUS amount of meals and food for one day - those must be some pretty heavy weights you lift!

                                                                                                                                                                                                                                                                                                                      1. re: gingershelley

                                                                                                                                                                                                                                                                                                                        Yea, it's the best part about lifting heavy things and putting them down. It's not full-sized meals of it all so maybe that makes it sound less crazy.

                                                                                                                                                                                                                                                                                                                        Meal #2 - broccoli and cheese stuffed chicken breasts with blue cheese onion sauce - delicous!

                                                                                                                                                                                                                                                                                                                    2. Just rolled out of bed a bit ago. SO is still asleep. We stayed up pretty late last night/this morning watching Zero Dark Thirty. I figured I'd fall asleep during it but it really was riveting so I managed to stay awake. As soon as he gets up I'm going to make french toast and bacon. Tonight is a hockey night, so I'm going to suggest we get some pizza or burgers at the bar before the game.... or I'll eat something at the arena.

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                                                                                                                                                                                                                                                                                                                      1. re: juliejulez

                                                                                                                                                                                                                                                                                                                        Sometimes there's nothing better than having a dog at the arena!

                                                                                                                                                                                                                                                                                                                        1. re: Kellz

                                                                                                                                                                                                                                                                                                                          I'm a huge hot dog fan but the ones at this arena are NOT good. They're steamed vs rolled and then they pre-wrap them in the bun... so they just get kinda limp and floppy. Such a disappointment since they're the cheapest item on the menu at around $4. But they have quite a few other options that I haven't worked my way through yet.

                                                                                                                                                                                                                                                                                                                          1. re: juliejulez

                                                                                                                                                                                                                                                                                                                            Crappy. There's an old school arena in Toronto and they serve peameal bacon on a bun. Double order of sauteed onions, on that baby and it's like being in dreamland. Definitely worth a drive to the arena, even if it's not for a game. :)

                                                                                                                                                                                                                                                                                                                        2. re: juliejulez

                                                                                                                                                                                                                                                                                                                          Don't give away the ending to the movie - I want to be surprised! ;-)

                                                                                                                                                                                                                                                                                                                        3. Well yesterday was (I thought) a friends annual 'Porkfest' at a local park that involves cooking all things porcine on several grills, plus all kinds of sides and general drinking and merriment.... so I made some pork satay and peanut sauce and a cucumber salad with rice wine dressing, plus the cabbage/tomato salad that I messed up last week (when I made it with shredded green papaya and put in too much dried shrimp (a couple threads back). Anyhoo, got it all ready, skewers to be cooked on-site, then realized the invitation is for MAY not March.

                                                                                                                                                                                                                                                                                                                          I mean, who has a party for 100 people in a park in MARCH is what I was thinking - crazy! Jokes on me.....

                                                                                                                                                                                                                                                                                                                          So instead I served my new room mate dinner last night, and we enjoyed it all with a couple of cocktails, and there certainly are leftovers for lunch today:)

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                                                                                                                                                                                                                                                                                                                          1. re: gingershelley

                                                                                                                                                                                                                                                                                                                            Just call it a "test run" and no one will be the wiser......

                                                                                                                                                                                                                                                                                                                            1. re: weezieduzzit

                                                                                                                                                                                                                                                                                                                              Oh, but of course I had to post a pic of the marinating pork in it's (very bright!) yellow marinade, and people had to come and comment and correct me I had the date wrong. At least I didn't show up at the park 6 weeks early!

                                                                                                                                                                                                                                                                                                                          2. As we are quickly coming to the 300 mark on this thread, I'd like to throw a suggestion out there:

                                                                                                                                                                                                                                                                                                                            Would there be any strenuous objections to try and take it to a count of around 400 and see if it's manageable for people? It was suggested by Jacquilynne in a recent Site Talk thread, and I thought it might be a good idea to at least try and see if the majority can manage it.

                                                                                                                                                                                                                                                                                                                            This way, the threads stay around a bit longer for those who aren't reading/contributing to it on a daily basis. I'm going on the assumption that most people have computers or mobile devices that are pretty darn fast now, so perhaps this will make it easier for catch-up. Perhaps that assumption is wrong, and the old chestnut of "you know what happens when you assume - you make an 'ass' out of 'u' and 'me'" holds true. :-)

                                                                                                                                                                                                                                                                                                                            We could make it easy to gauge the thoughts of everyone (and hopefully *not* add too much to this thread) by just "liking" this post if you agree. And if you vehemently disagree, I guess say so in a reply to this post.

                                                                                                                                                                                                                                                                                                                            And if everyone thinks this is nuts, you can tell me so as well. :-)

                                                                                                                                                                                                                                                                                                                            13 Replies