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What's for Dinner #204 - 700 Plus Posts and It's Still Not Easter [OLD]

"Mosquitoes remind us that we are not as high up on the food chain as we think"

Easter weekend and April Fools just ahead. Sunny days and warming temps, I can almost smell the grill smoke and charcoal.

What are you cooking for dinner?

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  1. Came home from work and wife had about 25 pounds of ribs cut and getting ready for the marinade (Guess she is trying to suggest it's time for the grill).

    She had some LA cut at the market, and hand cut the rest in a traditional "head and tail" cut. Got a couple quick pics before she chased me out of the kitchen.

    While waiting for the ribs to marinate, looks like we will be eating Kalbi jjim- Korean style braised short ribs.

     
     
     
    5 Replies
    1. re: hannaone

      Finally!!

      After almost two hours of the aroma from the braising ribs sending me into salivary overdrive, the braise was ready.

      Served with (of course) rice, red leaf lettuce, a dollop of ssamjang, and chased by fresh strawberries and a nice after dinner coffee.

       
       
      1. re: hannaone

        Your ribs look and sound sensational hannaone. I've never had the pleasure of experiencing Kalbi jjim before so I Googled for recipes. I thought the Asian pear was an interesting addition to the marinade and noticed another recipe that also included kiwi. Did you put fruit in your marinade?

        1. re: Breadcrumbs

          We use Bae (Hwangkeum), the Korean version of Asian pear when it's available. It's a larger variety of the Asian pear with a slightly sweeter flavor.
          When the Korean pear is not available we will use either the standard grocery store Asian pear, semi sweet apple, or maybe plum tea concentrate.
          Neither my wife nor I like kiwi with meat, so never use it, but a lot of other people swear by it.

          1. re: Breadcrumbs

            Here is a pic of the Nashi pear, which is very similar to the Korean pear:

            http://upload.wikimedia.org/wikipedia...

            and a pic of what's in my local market

             
            1. re: hannaone

              Thanks hannaone, I appreciate the info in the link as well. This sounds like a delicious dish and I can only imagine how many layers of flavour there must be after the braising. Thanks for the inspiration!

      2. It has been a bit chilly here this week so tonight is a nice warm bowl of stew. I have the beef simmering away getting all tender. Red potatoes, baby carrots, celery, turnips, pearl onions and straw mushrooms. I forgot to stop and get some french bread for mopping so I am making corn bread. A nice green salad to have some contrast in texture. And a red wine vinigarette I think.

        2 Replies
        1. re: suzigirl

          Stew and cornbread sounds really good, haven't had that combo in a long time.

          1. re: hannaone

            Its not quite mop worthy, but crumbled in the juices it's great.

        2. Little jars of oysters were on sale, and the boy, who doesn't like oysters, isn't home, so I'm having oysters parmesan with salad and a toasted english muffin. (Looking in fridge, guess it'll be oysters romano.) Will use the rest for an oyster po'boy tomorrow.

          1 Reply
          1. re: juster

            Okay, dinner was so delish last night that I'm going to forgo the po'boy and have oysters romano again!

          2. Kinda of a hybrid dinner tonight...still Passover here, Mrs Phreddy observing Holy Thursday and Good Friday...
            So tonight....Baked stuffed sole for us...mine with 3 cheeses and Matzoah meal...hers with breadcrumbs, cheeses and shrimp...All baked in the oven....for me roasted veggies, her's; Tagiatele with garlic and EVOO...on the side Greek yougurt , minced garlic, s&p and fresh dill & mint....
            To start....Vegetable stock, onion, leek, mushrooms and some steamed potatoes which were whipped in for some body...not too shabby..

            1. Forgot; I got home early today and decided to cook for Good Friday....A vegetable Lasagne with zucchini, mushrooms, spinach, tomatoes, Ricotta, mozarella, Parmagiano Regiano,Vadallia onions....with a Bechemel over the top; then into the oven @ 350 for 1 hour...all cooked ...probably enough for 10 people..it is
              cooling in the fridge right now for tomorrow night's dinner with a green salad....
              Pictures tomorrow when served..
              BTW.....similar to Gingershelly's eggplant/veggie/bechemelly/loaf....
              For the Passover boy...I did a seperate pan with Matzoh instead of Lasagne noodles and all of the same ingredients.......
              I am sure the regular Lasagne is kick ass...but this is my first attempt at Matzoh Lasagne....it will be either kick ass or kick MY ass!!!
              Keep your ears open!!

              6 Replies
              1. re: PHREDDY

                Since tomorrow is Good Friday need to plan ahead for my last meatless Friday tomorrow...probably a tomato-onion omelet for breakfast, TJ's Yellowfin Tuna in Olive Oil over crostini for lunch, and linguini with marinara and garlic bread for dinner.

                1. re: littleflower

                  Sounds like a winner...who needs meat?

                2. re: PHREDDY

                  I make matzo lasagne most years. Just a great way to use up that last box of matzo. I like it. It's easy and I just the matzo as if it was no boil lasagne noodles

                  The matzo gets real noodle like after soaking up the sauce while baking

                  1. re: scubadoo97

                    Scuubs...I made it for Friday with vege lasagna for the Mrs...she said it was great....for me the Matzo vege lasagna...it was just was ok...I did not use the fried eggplant that I normally incorporate ...perhaps that's why..

                    1. re: PHREDDY

                      Now fried eggplant would take it up a notch. Will have to try it tomorrow. All the stores are closed today

                      1. re: scubadoo97

                        Lightly fried....dredge in flour, after you have peeled and drained with a little salt...quick fry in peanut or canola oil...I undercook them, or they turn to mush when you bake it...

                3. dinner tonight was out our local trattoria. We shared carpaccio and then the man had veal parm and I had rigatoni w/ spicy sausage, broccoli rabe and mushrooms in a thick, but small amount of, tomato marinara. The boy had their version carbonara.

                  So much for eating light in prep for Easter!

                  1. Yes! Hannaone, Mosquitoes do remind me of that, especially now, that they are trying to colonize my pond as the weather warms. I need more moving water at this frenzied season of their trying to make their way back UP the food chain. And my ankles are the proof of that.

                    Tonight; more of the lovely eggplant torte-ish thing I made yesterday, which is sitting in happy repose in the fridge, looking all regal and tall with nice fine layers (and that awesome beschiamela up top), which will be warmed for the entreé.

                    Meanwhile, I made a nice antipasto salad for starts, inspired by an entree in Amanda Hesser's fine book 'cooking for Mr. Latté", which I am currently reading when I find a moment.

                    Re: preserved foods.... specifically, as found at such a place as Quimet E Quimet, a tapas bar in Barcelona I went to a few years ago. She talks about all the awesome stuff she ate there - all from cans and jars.

                    So I pulled out a can of smoked trout from TJ's, leftover roasted peppers homemade), jar of good canellini beans, artichoke hearts (not marinated), an ok tomato. Added aged sherry vinegar, some slivers of red onion, sploosh of good olive oil, the FIRST of the oregano sprouting very low on the ground in the clump out front. Bit of smooshed garlic clove, plus pinch sugar, S&P.

                    Lovely starter salad on the first dandelion greens!

                    Spring is springing when there are organic dandelions afoot. Happy heart.:)

                    9 Replies
                    1. re: gingershelley

                      I made mental notes of your lovely eggplant torte-ish thing for when I'm up to my eyeballs in eggplant in the garden.

                      1. re: weezieduzzit

                        I could have easily used up 4 eggplants in this dish. I had only 2, plus a little marinated eggplant from a couple days ago, so my 'bottom layer' (which was the top/last layer when I made it) was a bit skimpy. Wished I had had more - so perfect when up to your eyeballs in eggplants!

                      2. re: gingershelley

                        Your dinner tonight sounds wonderful gingershelley. I haven't tried the smoked trout from TJ's but may try something similar with their boneless skinless sardines in olive oil from Morocco. That is if it ever makes it into the pan...I can eat those sardines right out of the can with a squeeze of lemon juice and S&P.

                        1. re: littleflower

                          LF, I have had that can of smoked trout sitting up in the cupboard since last summer when I bought it as a 'back-up' supply for camping. Suprised how nice it was - soft, nicely smoked, not oily or salty. I will buy more!

                        2. re: gingershelley

                          While I look forward to spring, I most definitely don't look forward to the mosquitos either gs! Your eggplant dish sounds scrumptious. I love your tapas course. I saw a programme on the food network where the host visited tapas bars in Barcelona and it was the first time I'd heard of the prevalence and their preference for tinned goods for tapas. Obviously quality is key but the footage was drool-inducing! I hope you had a lovely meal!

                          1. re: Breadcrumbs

                            Thank you BC! Both the eggplant torte and the salad are keepers.

                            Shared the eggplant dish with my roommate last night, and she declared she was an eggplant convert. I am going to go write down what I did to make it after I get off this thread, so it can be repeated (the problem frequently when I 'wing it' and make up stuff.... can I duplicate it?).

                            1. re: gingershelley

                              I have that problem with "winging it" also. I almost never follow a recipe as written, instead using it as a guideline.
                              When I try to repeat a dish it is never quite the same. My sons often ask me why I didn't "make it the same way as last time".

                              I need to start making notes as I go instead of trying to remember what I did days or weeks later.

                              1. re: gingershelley

                                I have always had that problem, but If I really enjoy something I've winged (or wung), I try to write down as much as I can remember right after eating. Sometimes it works, sometimes, my memory doesn't even last that long!

                            2. re: gingershelley

                              That smoked trout is tasty!!!!

                              And I love the sound of that eggplant torta :-)

                            3. The man came home early with a screaming headache so it'll be comfort food tacos, just like Mom would have made. Taco salad for me.

                              1 Reply
                              1. re: weezieduzzit

                                Although this is probably not a very CHOW-ish thing to say, what I wouldn't give sometimes for what my friends and I call *old school* tacos. Ground beef (none of this 90/10 stuff...the seasoned ground beef must have some flavor aka fat-grease to it) cooked up in a pan with the Old El Paso crispy taco kit.

                                Now when I cook tacos it is from scratch using either ground bison or ground turkey as well as my own seasonings (reading the ingredients label on the taco kit box once was enough to not want to use it again), but it just isn't the same as ground beef.

                              2. One out of the past -- filet of flounder sauté meunière Amandine.

                                 
                                7 Replies
                                1. re: rjbh20

                                  Mmm...this is making me crave sole meuniere. Once again, beautiful plating and food!

                                  1. re: rjbh20

                                    How beautiful! I will totally steal your plating and meal for next week :)

                                    1. re: rjbh20

                                      I'm not familiar with this prep, any details?

                                      1. re: fldhkybnva

                                        Just your basic sauté meunière -- dust with flour (hence the name) sauté in clarified butter, toss in some sliced almonds after the fish is done & toast for a minute or so. A little white wine to deglaze, a touch of whole butter to bind the sauce & voila. About 4 minutes end to end.

                                        1. re: rjbh20

                                          Wow that sounds delicious. It's fish night so perhaps we'll try this for a change.

                                          1. re: fldhkybnva

                                            Classically served with small boiled potatoes & parsley, but my audience asked for rice instead.

                                          2. re: rjbh20

                                            Meuniere is such a good sauce - and so simple. Sole meuniere is something we always look for when visiting Spain - seems to be their classic presentation for sole.

                                      2. Your initial posts reminds me - I'm just going to have to break down and buy a charcoal grill this summer. And rather than deal with cooking some things on the grill and some things upstairs, I'll plan a dinner where the salad (or whatever) can be made ahead of time, and then grill - OR grill everything and then dinner is served. :-)

                                        My burger tonight also reminded me how much I like grilled foods - and the grill pan just doesn't cut it sometimes.

                                        9 Replies
                                        1. re: LindaWhit

                                          I hope to get my grill this week. Really looking forward to some charred meat and veggies. Our table top grill is good for cold months, but nothing like the real deal.

                                          1. re: LindaWhit

                                            I miss charcoal grilling... maybe I should get one this year too. We do have a gas one but it's not the same. Tri-tip (or beef in general) done on a charcoal grill is great! The grill pan definitely doesn't cut it.

                                            Reminds me though, need to make sure the propane tank is full... it's slowly warming up here!

                                            1. re: juliejulez

                                              We're not allowed gas grills in our townhouse complex for complex insurance reasons/costs - either on the deck (which would be ideal) or even in the driveway. :-( Charcoal or electric only. So a Charbroil is in the cards for me.

                                              1. re: LindaWhit

                                                Well that's awesome actually. Most apartments are the opposite, no charcoal, only gas! In my old condo (before they made rules, it was a new building), I had one of those mini kettle webers out on my balcony, sitting on a small metal table, worked great for just me, and of course was a lot easier to deal with than the big one in terms of cleaning.

                                                1. re: juliejulez

                                                  Yes, but I cannot have a grill ON the deck. It has to be put out in the driveway at least 6 feet away from the opening. :-/ So I'll be getting a small rolling one, but one that is taller so I'm not bending over.

                                                2. re: LindaWhit

                                                  Completly recalll...and you have my sympathy...

                                              2. re: LindaWhit

                                                I really need to pull out my grill more often/ever!

                                                1. re: LindaWhit

                                                  I love charcoal grilled food as well Linda but I find the set up and grill clean up to be a PITA...especially if you're cooking for one or two. Fortunately mr bc takes care of that. My Dad loved to grill as well and really missed it when he moved out on his own. I ended up buying him a Hibachi and it was love at first sight!! Set up and clean up were a breeze because of the size. He even used to toss it in the trunk of his car and take it on road trips so he could grill his own meals along the way!! We used to say that Hibachi was his second wife!!

                                                  1. re: Breadcrumbs

                                                    Back in the day when I could legally grill I always made extra. Especially grilled veggies and Boca burgers- at the time our son was a vegetarian. They will make your co workers swoon with envy when you heat them up for lunch.

                                                2. After cold early this week we've had two brilliantly spring-y days before the rains come followed by colder temps again. So to celebrate (and because my sister was coming!!) I grilled steaks outside, and she got the sweet potatoes baking, and we had a spinach salad with feta, tomatoes, red onion and balsamic vinaigrette along with cornbread. Great and stuffed to the gills and now finding an early bedtime to sound much more pleasing than continuing to work. Oh boy. This is going to be a looong weekend.

                                                  1. We've been in Las Vegas for the week and absolutely stuffing our faces at some great restaurants. Yesterday my husband and friend drove to the Hoover Dam and then another 3 hours to the Grand Canyon. We had hit the local Trader Joe's the day before so I had a green salad and pasta pomodoro waiting for them when they returned to the condo.

                                                    The next opportunity to cook will be Easter Sunday. We land at 7am and will be busy unpacking and getting ready for work on Mon. We're not going to anyone's Easter dinner. I may just roast a chicken that day. Easy enough to do and it will be a nice change from all of the red meat we've been having.

                                                    1. We're on the penultimate cookbook shelf at Casa Harters in our weekly "cooking the books" exercise. Lots of space has been created by turfing out books we no longer wanted and the cancer charity shop in the village has benefitted from the donations.

                                                      We reach "Rick Stein's Spain", 2011. I like Stein - of our celebrity chefs, he's the one I would happily have sitting round the dinner table. Just seems an all round good bloke. Mrs H wouldnt be so keen - she takes a dim view of marital adultery and Stein is well known for shagging someone on his production crew - and is now separated from his wife of many years.

                                                      So, we start with a salad inspired by his visit to the province of Navarra. Little Gem lettuce, artichoke hearts, broad beans, peas, asparagus (Peruvian). Dressing of olive oil (I'll be using our Mallorcan one), lemon juice, garlic, spring onions.

                                                      Followed by a Valencian dish of "arroz de rape, azafran y pimientos". You fry shallots, garlic, pimenton & a pinch of dreid chilli, then add grated tomatoes to make a sauce (although I'm not sure whether I am sufficiently arsed to grate tomatoes as the recipe demands, and may just open a tin of chopped tomatoes. Fish stock goes in, along with saffron and salt. Then the rice (recipe says use paella rice but we'll use Mallorcan, which is not too dissimilar). Some strips of tinned red pepper get draped artfully across the rice and it simmers away, just like a paella.

                                                      Just before its finished, the medallions of monkfish are quickly fried very briefly and are scattered over the rice. Its now covered with a tea towel for 5 minutes by which time the fish is, allegedly, fully cooked.

                                                      See for yaself: http://www.youtube.com/watch?v=D3wqk9...

                                                      7 Replies
                                                      1. re: Harters

                                                        Now I've watched that clip I'd like nothing more than to join you and Mrs. H for dinner tonight Harters...that dish looks incredible. I'm also finding myself coveting that portable paella cooker. What a brilliant set-up! Finally, I've never heard of saffron powder before but I love the idea and will most definitely seek some out. I know just what RS means when he describes that "medicinal" flavour from straight saffron. I too find that off-putting.

                                                        ...oh and put me in the same camp w Mrs H on RS's indiscretions. Even on this side of the pond, we are not amused!! ; - )

                                                        1. re: Harters

                                                          The salad sounds delicious! I searched for broad beans in the US yesterday (they were a freezer essential back in the UK) but they don't seem to exist in the freezer cabinets. I guess I need to wait for them to come into season to get them fresh?

                                                          1. re: Harters

                                                            We're Stein fans here too, he's a pleasure to watch. I had no idea he was a bit of a lothario. Do let us know how the dishes turn out. I've got that book too and need inspiration to cook more from it.

                                                            1. re: Frizzle

                                                              Both dishes bang-on for a successful dinner.

                                                              Salad was one of those immense affairs that Spanish restaurants serve up as a starter. I added a bit more lemon juice than the recipe called for and it benefitted from it.

                                                              And the rice dish was also very good. Not as intricate as a full blown paella but then it didnt have so many ingredients. if you want an easy "fish & rice" dish, this is a good 'un.

                                                              Get cooking, Friz

                                                              1. re: Harters

                                                                So that cookbook isn't headed to the charity shop, right? :-)

                                                                1. re: Harters

                                                                  Lovely Harters. Are all the recipes in the book covered in the BBC series?

                                                                  1. re: Breadcrumbs

                                                                    I'm pretty sure that there are more recipes in the book than were cooked on TV.

                                                                    As for tonight's dinner, we're going to the next "village". There's a cafe there which, during the day, just does coffee, snacks, ice cream. The guy who owns it is a chef by trade and, once a month, opens for dinner - almost a "pop-up" restaurant, if you will. Couple of choices at each course - three courses costing £15.95. Bring your own booze. Should be fun.

                                                            2. Last night we had bone-in pork chops using a porchetta-style marinade from "1,001 Italian Recipes": olive oil, fresh garlic, fresh rosemary, crushed fennel seed, salt and pepper. Simples. Piggy marinated overnight and then went into a cold cast iron skillet to cook gently in the oven, which was slowly preheating to 325F. The meat was perfectly succulent after a brief rest and tasted fab w/ the juices spooned over. So tender and mild, I almost thought it was veal!

                                                              To start we had an arugula salad w/ avocado, feta, yellow grape tomatoes, and romesco sherry vinaigrette. On the side w/ the chops, some baby turnips pan-roasted with butter and herbs and cooked together with some rainbow Swiss chard at the end.

                                                              Tonight, we're heading to Baltimore for the weekend. WFD?Gas-station tacos! Abandon your skepticism--this is supposed to be the real deal :) http://www.washingtonian.com/restaura...

                                                              10 Replies
                                                              1. re: ChristinaMason

                                                                That place sounds wonderful CM - have a chili relleno for me!

                                                                1. re: ChristinaMason

                                                                  I highly recommend the gas station fried chicken at Royal Farms. Your pork chops sound great. I have been pondering either chops or a tenderloin this weekend.

                                                                      1. re: fldhkybnva

                                                                        We had the chicken but skipped the fries in favor of less carby cole slaw (which was pretty yuck). The chicken was great--very salty and juicy. It was what KFC aspires to be. Thanks for the rec!

                                                                  1. re: ChristinaMason

                                                                    Those chops sound fantabulous, CM. I wish I were in the kitchen more often these days, but I haven't made anything since my tofu on Monday -- Tue it was leftovers, Wed our Sichuan jour fixe, yesterday a small plates place, tonight god only knows (sitting in with a band tonight at a place where the infamous cheeseburger club is served), and tomorrow will likely be another dinner out, celebrating a friend's book that's recently been published.....rough life, I know '-)

                                                                    But I really am looking forward to preparing dinners again soon. Roast chicken. Slow-roasted pork chops. Hey -- maybe it'll be warm enough soon to throw some tasty thangs on the grill.... fingers crossed.

                                                                    For the immediate future, tho, others are doing the cooking.

                                                                    1. re: ChristinaMason

                                                                      I saw that taco gas station on a tv show a while back. Please let us know how it is!
                                                                      And your chops sound awesome!

                                                                      1. re: ChristinaMason

                                                                        CM....my sister lives near R&R ....we go there all the time when we visit!!!
                                                                        Tell me what you think of it?

                                                                        1. re: PHREDDY

                                                                          I was super bummed because we didn't make it to the taco place in time. There was a major snafu with our rental car reservation (Avis completely fucked us over), so we got on the road much later than intended (with Alamo). R&R was closed before we could get there. Next time!

                                                                      2. My idea of WSBFD (what should be for dinner) on Good Friday is a tuna casserole with potato chips on it, peas and hot cross buns. However I am choosing my battles this holiday so it won't be WFD. We are now at a draw- he wants cheeseburgers and salad, I am countering with tube steak and coleslaw.

                                                                        1 Reply
                                                                        1. I visited Union Market in DC yesterday and amongst other goodies bought some amazing looking pittas and baklava so that's inspired tonight's dinner. Afghan aubergines with yoghurt (from the Veggiestan book) served with rocket salad and and rice. We have leftover feta that I might turn into a dip to have whilst we wait with the delicious looking pitta. Baklava with oranges, mint and dates (plus orange blossom, if I can find any on my travels today) and fresh mint tea after.

                                                                          6 Replies
                                                                          1. re: helen_m

                                                                            Nice! That vendor has great baba ghanoush as well.

                                                                            1. re: helen_m

                                                                              I've not been yet to Union Market. Sounds like a good haul that you got for yourself. I need to check it out.

                                                                              1. re: tcamp

                                                                                It's so quiet in comparison to the markets I'm used to back home in London, no queues, vendors happy to chat, I love it!

                                                                              2. re: helen_m

                                                                                By the way, I'm pretty sure Byblos deli in Cleveland Park is where I got my orange blossom water last time. Maybe call to double-check. It was either there or the Halal vendor (Caribbean Crescent?) within the Florida Ave. market: http://www.scribd.com/doc/19889319/Fl...

                                                                                1. re: ChristinaMason

                                                                                  Thank you! I was thinking about walking up to the zoo with my little boy later so the Cleveland Park deli would be perfect.

                                                                                  1. re: helen_m

                                                                                    Oh, sorry, I actually meant Fresh Med, across the street, next to Vace. Be sure to grab a slice of pizza and some fresh Italian sauasage from Vace if you're up that way.

                                                                              3. Dinner plans for the next few days are still up in the air but I will definitely be making lots of spinach salad with warm bacon dressing. Such nice spinach at the farmers market!

                                                                                Something involving lamb on Sunday - not sure quite yet whether a roasted leg or chops because that depends on the results of afternoon Costco trip (office is closing early today - yay!).

                                                                                This time of year, grilled meats and spring salads are really appealing to me.

                                                                                5 Replies
                                                                                1. re: tcamp

                                                                                  My plan is also up in the air but likely includes spinach salad and lamb as well. I'd love to know the details on your warm bacon dressing. Do you saute the spinach or just raw? I think we might skip the leg of lamb this year and go with shanks or shoulder but I've never prepared them so probably shouldn't go out on a limb on a holiday but it's just me and SO, we're not serving the Queen :)

                                                                                  1. re: fldhkybnva

                                                                                    I prefer the spinach raw with the hot dressing poured over. I like this recipe but I am not terribly precise with the measurements + I use olive oil:

                                                                                    http://www.saveur.com/article/Recipes...

                                                                                      1. re: tcamp

                                                                                        That looks really good, thanks for linking!

                                                                                        1. re: tcamp

                                                                                          That does look wonderful. I love spinach salad with hot dressing and haven't had one in a while. In fact, If I hadn't already shopped for tonight's dinner, that would be on my plate.

                                                                                    1. Still sorta figuring out dinner. But, I'm doing a Costco run today and plan on stocking up on some red meat now that grilling season approacheth, so steak will likely be the main. Maybe just simple baked potato and asparagus on the side. We'll see what I come up with...have a busy weekend ahead of us, so no cooking at all really other than my Easter appetizer contribution, and maybe breakfast on Easter morning depending when SO flies out.

                                                                                      1. Hong Kong stir fried catfish with smoked garlic over saffron jasmine rice and an Asian vegetable medley.

                                                                                        1 Reply
                                                                                        1. re: DelishDi

                                                                                          That sounds good. Do you make smoked garlic or buy it? Is it granulated, whole, in a jar...?

                                                                                        2. Tonight we're grilling...with no fear of mosquitos yet here in the Toronto area!

                                                                                          A beautiful, sunny and warmish spring day is just beckoning us to the grill. Tonight's meal will be:

                                                                                          Mushroom & Fresh Ricotta Bruschetta ('shrooms & bread are grilled)

                                                                                          Grilled Chicken w Caramelized Balsamic Tomatoes

                                                                                          6 Replies
                                                                                          1. re: Breadcrumbs

                                                                                            BC that sounds really good - grilled chicken w/caramelized balsamic tomatoes. If you don't mind, care to share the details of the chicken (type/marinade/how you grill it) as well as the balsamic tomatoes? I am on the hunt for a fairly reasonable price authentic balsamic vinegar, and as soon as I do buy it those caramelized balsamic tomatoes would be a good dish to start off with!

                                                                                            1. re: littleflower

                                                                                              Hi littleflower, the chicken dish was lovely and super-easy. It's a Donna Hay recipe and I've posted all the details on a thread I started (Cooking from Donna Hay's books/website). Here's a link to all the info:

                                                                                              http://chowhound.chow.com/topics/8957...

                                                                                              1. re: Breadcrumbs

                                                                                                I have some basil and tomatoes which are begging to be used so my former plan has been changed. Just season the chicken with a wipe of EVOO and garlic?

                                                                                                1. re: fldhkybnva

                                                                                                  That's right fidhkbnva. I used about 2tbsp and 1 (heaped) tsp of crushed garlic for 4 breasts.

                                                                                                  1. re: Breadcrumbs

                                                                                                    Delicious! I varied your idea somewhat but you were the inspiration. Balsamic chicken breasts with bruschetta topping, blue cheese and smoked mozarella - yum! Thanks Breadcrumbs! I attempted the roasted tomatoes actually and it was a disaster for some reason, it turned into black tar in just a few minutes.

                                                                                                     
                                                                                                2. re: Breadcrumbs

                                                                                                  Thanks BC - looks really yummy, will have to try this soon!

                                                                                            2. Tonight we're have twin friends of my son's to dinner. They look exactly alike, and they eat exactly the same things -- which is to say nothing the least bit interesting. So we'll make it easy on everyone a just make burgers and chips. It will be a step up from what I understand to be their usual preferred dinner -- cereal!

                                                                                              2 Replies
                                                                                              1. re: roxlet

                                                                                                And they are, what... 10 years old? Cereal?? Good grief '-D

                                                                                                1. re: linguafood

                                                                                                  It's really pretty funny, and no, they're not 10 years old. They will be 18 in June! They live in Manhattan, but when they come here, they like to go to the supermarket where they buy things like bags of pre-fab bagels and huge jugs of Snapple. Knowing how small supermarkets are in Manhattan, I can understand the fascination with big markets, but crappy bagels? It is incredible.

                                                                                              2. Last night I had the rest of the chopped liver and a handful of home made coconut macaroons. (Not together, PHREDDY, don't worry). Now the chopped liver is gone. I have never been sadder.

                                                                                                3 Replies
                                                                                                1. re: gini

                                                                                                  G....was the chopped liver purchased or made by you?

                                                                                                    1. re: gini

                                                                                                      Yummie!...sometimes I use chicken liver, sometimes beef liver...I still have my grandmother's wooden chopping bowl and hand chopper...I prefer the slightly coarser texture chopping by hand...not that there is any chopped liver I would pass on!

                                                                                                2. Last night was French Onion Soup with baguettes and Gruyere Cheese. I caramelized the onions in the oven for almost 3 hours and oh, man, were they nice and brown and tasty. Used both beef and chicken stock as well. Definitely going to have some more tonight.

                                                                                                  5 Replies
                                                                                                  1. re: boyzoma

                                                                                                    How did you caramelize them in the oven, boyzoma? At what temp and what did you do to prepare the onions?

                                                                                                    1. re: LindaWhit

                                                                                                      I used a stick of butter, melted it in my Dutch Oven. Added 4 large sliced onions and cooked on the stove top for about 20 minutes covered, stirring occasionally just to get them to start to soften. Then put the DO in the oven at 400 with the lid slightly ajar. From there, it was stirring every 30 minutes till done. Depends on how much liquid the onions produce. Mine had a lot. But after about 3 hours they were nice and brown and caramelized. I also used Texas Sweet Onions. Then I removed from oven and back to the stove top and stirred to get all the brown bits off the bottom and sides that I could. Added 1 cup white wine to deglaze and let it evaporate. Added 4 cups each beef broth and chicken stock, a little Worcestershire, a bundle of Thyme and a Bay Leaf, a little S&P and simmered for another hour. Oh so good. I like the oven method since you don't have to constantly stir them.

                                                                                                      1. re: boyzoma

                                                                                                        What a great FOS method boyzoma. Never thought to do it that way before, but will try in the future.

                                                                                                        Your main recipe sounds alot like what I do, but much more active work since I stand there at the end of caramelizing, stirring to keep from burning and sticking... yours is MUCH better! Cool.

                                                                                                        1. re: gingershelley

                                                                                                          I used a combination of a CI recipe and a pioneer woman recipe. Both use the oven method and it sure works great. I read several other threads where people had trouble using a DO and getting the onions caramelized and took a page out of that. Here's one thread: http://chowhound.chow.com/topics/887629

                                                                                                          1. re: boyzoma

                                                                                                            BZA....thanks for the lead....Onion soup is made here about 3 times a year...should be more though....one of my faves

                                                                                                  2. My outing last night was really fun. Good company, and I love a wine bar that also serves beers, as wine triggers headaches for me. I had crispy chickpeas with spices to nibble and a fantastic flatbread with goat cheese, honey roasted beets, prosciutto, and lots of green herbs. I'll be back for that one!
                                                                                                    Tonight, I'm making a salad with fennel, blood orange and red onions, and will grill a pork chop that looked especially tasty at the store today. No mosquitoes to molest me, but the bee brigade is out in force, and I HATE bees.

                                                                                                    3 Replies
                                                                                                    1. re: alliegator

                                                                                                      Sounds like LOTS of great eats last night, allie, as well as tonight. I too dislike bees, although I know many of them do good. Hope they are going to "bee good" and leave you alone! :-)

                                                                                                      1. re: LindaWhit

                                                                                                        Any and all bug life "beehaved" perfectly, and I'm getting to know my condo places bbq station grills well, so my chop turned out pretty good. Love a fennel salad, but the mr. does not, so it's a good time to sneak one in.
                                                                                                        He comes home tonight at about 7, so we'll probably just hit our local sports bar for beer and nibbles.

                                                                                                      2. re: alliegator

                                                                                                        The pork chop and salad sound really good. I am glad you had a good time and good food. The flatbread sounds mighty tasty.

                                                                                                      3. Dinner is a slight take on something said on the "how to use maple syrup" thread - I've mixed minced garlic and maple syrup and tucked some of it under the skin of a Frankenchicken breast. Seasoned it liberally with salt and freshly cracked pepper, and into the oven to roast at 400° until done. I've spooned some of the garlic-maple syrup mixture that has leaked out over the chicken, and will do so again.

                                                                                                        Sides will be rice pilaf, and sauteed sliced carrots, three colors of radishes (red, purple and white), onions and red bell peppers, seasoned with salt, pepper, and dried thyme.

                                                                                                        And wine. Yup. Definitely wine.

                                                                                                        3 Replies
                                                                                                        1. re: LindaWhit

                                                                                                          Cheers to you and your wine tonight Linda!! I'll be picking up my local Maple Syrup tomorrow...such a treat. I love the darker stuff for baking and the light for breakfast dishes.

                                                                                                          Your chicken dinner sounds so yummy! I do a similar (but lazier!) dish. I spray a baking dish w evoo then toss in some sweet potatoes sliced 1/4" thick and some garlic cloves - peeled but not sliced. B/S chx breasts go on top, then a few sprigs of fresh thyme, a few pats of butter and then I drizzle maple syrup atop the lot. Half way through cooking I toss everything then put the chx pieces back on top to finish. Chicken and maple syrup just seem to work so well together.

                                                                                                          1. re: Breadcrumbs

                                                                                                            I only buy the darker Grade B, Breadcrumbs. I *love* the deep maple flavor. And I usually do a garlic clove/boneless chicken breast with drizzled maple syrup, but I had the bone-in, so figured I'd try this. And it is good!

                                                                                                            1. re: LindaWhit

                                                                                                              I'll definitely give it a try Linda. It sounds great! The bone definitely does add flavour.

                                                                                                        2. For some reason, it's always fish night Fridays in our house. I guess there must have been some run on fresh seafood as the store literally only had a boat load of sockeye salmon which I'm not a big fan of and a smattering of other wild caught filets so I went with the Chilean Sea Bass. I know that there are issues with its sustainability though I've always wanted to try to it so I figured I'd shell out for a one time tasting - I now have 1.5 lbs of Chilean sea Bass which I plan to prepare with ginger, sesame oil, scallions and garlic with roasted asparagus. Fingers crossed. I am so used to our usual Friday fish meal that I really get nervous to branch out but I don't think you can go wrong with Chilean Bass.

                                                                                                          3 Replies
                                                                                                          1. re: fldhkybnva

                                                                                                            Wow, where has Chilean sea bass been all of my life - what a lovely treat. I'm not sure I've met a more buttery fish.

                                                                                                            1. re: fldhkybnva

                                                                                                              That's why it's endangered - pretty awesome stuff.

                                                                                                              Try sturgeon - it's a great sub for sea bass, and it comes from places like Florida and the Columbia river - more local and a sustainable fishery! My favorite fish!

                                                                                                              1. re: gingershelley

                                                                                                                Thanks, I will look for it. Yea, it was nearly too rich for me which as a serious lover of all things meat is saying a lot. I hear black cod is similar,

                                                                                                          2. Did breakfast for dinner -

                                                                                                            Fried shredded potato, chopped peppers, onions, garlic, and crumbled sausage topped with over easy eggs.

                                                                                                             
                                                                                                             
                                                                                                             
                                                                                                             
                                                                                                             
                                                                                                             
                                                                                                            5 Replies
                                                                                                            1. re: hannaone

                                                                                                              That reminds me of a breakfast that my mom used to make. Only she scrambled the eggs and added cheese. I loved this breakfast and now I want it this weekend.

                                                                                                              1. re: suzigirl

                                                                                                                This was actually a self defense move on my part - my sons were ready to go buy some of those frozen pre-cooked "Skillet Breakfasts" after watching a TV commercial.
                                                                                                                Figured if I did a tactical pre-strike, I could head them off at the pass.

                                                                                                                1. re: hannaone

                                                                                                                  Very wise. Those frozen ones whether bagged or in a bowl, they are loaded with salt, fat and chemicals. And if they are like me, it will be a fond memory. Bless her heart, my mom was a bad cook which made me learn how to cook out of self defense, but this was one of my absolute favorites.

                                                                                                                2. re: suzigirl

                                                                                                                  Had the left overs this morning as a scramble.

                                                                                                                   
                                                                                                                   
                                                                                                                3. I am not a huge fan of stew but I must say I nailed it last night. My bf had two bowls. Tonight is a lazy night. Fresh kielbasa from the butcher fried with peppers from the garden and onions. Salt crusted red potatoes and a sliced cukes from the garden to go with. I will be picking my broccoli soon. Or some of it anyway. We staggered the planting after being inundated last year.

                                                                                                                  2 Replies
                                                                                                                  1. re: suzigirl

                                                                                                                    Might be lazy to you, but kielbasa with peppers and onions is one of my all time faves! I'm sure it was great.

                                                                                                                    1. re: alliegator

                                                                                                                      Mine too. This is the first time I got it fresh from this butcher. So far all his fresh sausage has been exceptional. He has many more kinds. I guess I will just have to make myself keep trying them.

                                                                                                                  2. We had "Easter" dinner today to celebrate with DH's children before the head back to their mom's on Saturday. I roasted a large-ish (6lb) chicken on a rack over a bed of Vidalia onions in white wine (so they end up braising in the wine and chicken drippings) and made some sauteed shredded Brussels sprouts and German potato salad with extra bacon. Carrot cake 7 Layer Bars for dessert (recipe is still under development). A thoroughly satisfying Easter dinner!

                                                                                                                    1 Reply
                                                                                                                    1. re: biondanonima

                                                                                                                      Happy early Easter! Those onions are making me drool.

                                                                                                                    2. Things are pretty blissful up in SEA;

                                                                                                                      65 today and SUNNY...... I think I may have a sunburn. Sorry Eastcoasters, not trying to rub it in... just to enjoy.

                                                                                                                      Spent an hour laughing at the patio table in the sun outside today reading Eddie Huang's new-ish book (just cracked it open - kind of street-hustler, very cool) - owner of Bauhaus in E Village in NYC; kind of a famous Korean street food place, and he has gotten the kind of press like David Chang. N'uff said. But it is funny.

                                                                                                                      Polished my car in the driveway while steaks marinated. Awesome.

                                                                                                                      Antipasto on the patio now, red wine open. Baked potatoes in salt crust with bay leaves. Dandelion salad with sherry viniagrette, going under the rare steak, with melted blue cheese and wild mushrooms up top.

                                                                                                                      There will probably be cognac and coffee later with dark chocolate, and good conversation. All roads lead to the 'Shangrila Patio' when the weather gets nice, and the patio heater is on.

                                                                                                                      Tomorrow is Jenni's Ice Cream almond 'macarron' cookies for making ice cream sandwiches (green food coloring), and finishing roasted cherry/cassis & buttermilk ice cream to sandwich in between, with toasted almonds on the side, and a cherry sauce to go with. Mom is making lamb shanks.

                                                                                                                      Off to the sunset and wine. Have a great evening!

                                                                                                                      4 Replies
                                                                                                                      1. re: gingershelley

                                                                                                                        A little further up I5 north was beautiful as well. Time to scrub the patio! I think I will be pressure washing this weekend.......

                                                                                                                        1. re: gingershelley

                                                                                                                          Wow that sounds delicious the steak with blue cheese and mushrooms - a personal favorite! And the weather as well, enjoy!

                                                                                                                          1. re: gingershelley

                                                                                                                            Roasted cherry/cassis and buttermilk ice cream..... Whether that's one ice cream or two, yum, and I don't even have a sweet tooth. When I was a kid, Dreyer's cherry jubilee was my fave. Also, I'm wanting to do new things with buttermilk lately

                                                                                                                            1. Tonight we had salmon cakes (salmon, onions, peppers, fish seasoning, egg to bind) pan seared with sides of vegetable slaw and baked hash browns with cheddar. Iced oatmeal cookies for dessert. Tomorrow is my cooking night off....

                                                                                                                              1. It was 80 warm soothing degrees in the Lodi Ca. area today.I sauteed red chard with garlic Meyer lemon zest and juice red pepper flakes and a few other magic ingredients.Served with steamed pearl rice.....a crisp mixed green salad and ice cold fresh pineapple slices for dessert.

                                                                                                                                1. Tonight I made a one pot comfort dinner of chickpea flour dumplings (like gnocchi), home ground chicken seasoned with a few Indian spices of my own mix and cumin and turmeric, garlic, hot pepper flakes. I roasted cauliflower, orange and red peppers and a few carrots in the oven. Mixed it all together with a pat of butter, Parmesan cheese and chopped scallions on top. Low carb, nutrient dense and GF, very veggie forward and colorful -but satisfied that Mac and cheese thought that kept drifting through my head today!

                                                                                                                                  I will definitely do this one pot type meal (that actually took several pots :) again with different flavor combos. The combination of chickpea flour pasta or dumplings with ground meat is really a winner for texture and flavor.

                                                                                                                                  2 Replies
                                                                                                                                  1. re: sedimental

                                                                                                                                    That sounds great. Kinda fusion, what with the Indian spices and parm. Do you just boil the dumplings like gnocchi?

                                                                                                                                    1. re: juster

                                                                                                                                      I makes no ethnic sense! Ha. But calling it Indian Italian Gnocchi sounds pretty cool :) it was tasty and comforting. My SO is always teasing me...... "oh, it's fusion again, dear?"

                                                                                                                                      Yes, I basically made a chickpea flour pasta dough (flour, egg, salt), formed little pillow dumplings and boiled them.

                                                                                                                                  2. Last night I tried 2 new recipes and both worked out beautifully...so much so that we didn't have the leftovers I was counting on! The mushroom ricotta bruschetta paired perfectly w red wine to kick off the evening and the chicken w caramelized balsamic tomatoes was amazing...those tomatoes were incredibly addictive and I'll have to double-up the recipe the next time around!

                                                                                                                                    Tonight is a mystery. The weather is beautiful so mr bc is keen to grill. We're heading up to our butcher to pick up the lamb for tomorrow so we'll see what he has that appeals. I'm craving fish/seafood but I'm betting mr bc won't be able to resist a steak! I'm also keeping my fingers crossed that there might be some Ontario asparagus and chives at the market...will keep you posted!

                                                                                                                                     
                                                                                                                                     
                                                                                                                                     
                                                                                                                                    5 Replies
                                                                                                                                    1. re: Breadcrumbs

                                                                                                                                      That looks amazing.
                                                                                                                                      Which recipes did you use? This looks like something I may actually try to follow at least close to as written.

                                                                                                                                      1. re: hannaone

                                                                                                                                        Thanks hanna & foodieX2, the tomatoes are a Donna Hay recipe which I shared on the "Cooking from Donna Hay's books/www" here:

                                                                                                                                        http://chowhound.chow.com/topics/8957...

                                                                                                                                        The mushroom ricotta bruschetta was from a F&W magazine cookbook. I'll post when I get back home.

                                                                                                                                        1. re: Breadcrumbs

                                                                                                                                          Wow! I love bruschetta chicken but hadn't found a good way to incorporate the balsamic without it being quite liquidy. I was planning chicken with 40 cloves of garlic but this might just have to replace it.

                                                                                                                                        2. re: hannaone

                                                                                                                                          Hi hanna, sorry I forgot to post this. Here's the recipe for the bruschetta (I see now it was called crostini in F&W mag):

                                                                                                                                          http://www.foodandwine.com/recipes/wi...

                                                                                                                                          ...my first photo below

                                                                                                                                        3. re: Breadcrumbs

                                                                                                                                          BC-I need that tomato recipe! Would you post it please??

                                                                                                                                        4. The Vegetable Lasagna was perfectly cheesy and with the roasted garlic infused Béchamel on top, Mrs. Phreddy just kept picking and picking....
                                                                                                                                          We started with fish...shrimp cocktail for her and gefilte fish for me....of course fresh grated horseradish, mixed with ketchup for both of us....
                                                                                                                                          White Chard for the soul....

                                                                                                                                          1. Even though my kitchen is on high today (and I am dealing with a broken oven door!) I thought I might make a big pot soup so we have something easy and yummy to eat tonight.

                                                                                                                                            A few years ago I had this amazing 7 onion soup at Canyon Ranch in Lenox, Ma. They happily shared the recipe and I have been making it ever since. With some toasted french bread it's a wonderful lunch or dinner. I plan on making enough to freeze a big container too,

                                                                                                                                            3 Replies
                                                                                                                                            1. re: foodieX2

                                                                                                                                              Ooooo....would you be willing to share the recipe? I love a good onion soup and am always looking for a new variation.

                                                                                                                                              1. re: FlyerFan

                                                                                                                                                Sure! I do it from memory now so you might need to tweak the amount of onions, I do it by size.

                                                                                                                                                2-3 each of red, yellow and sweet onions thinly sliced
                                                                                                                                                12-14 pearl onions
                                                                                                                                                3-4 shallots, thinly sliced
                                                                                                                                                3 big bunches of chives, finely chopped
                                                                                                                                                4 large leeks, thinly sliced
                                                                                                                                                1/4 cup marsala wine or sherry
                                                                                                                                                2 quarts beef stock- homemade makes a huge difference but you can use canned
                                                                                                                                                2 tbs of dried mushrooms of your choice-I think the recipe called for shitake but I use porcini
                                                                                                                                                fresh thyme-to taste

                                                                                                                                                Sauté all the onions and the shallots in a combo of butter and olive oil in a heavy bottom stock pot until they begin caramelize. This takes a long time, don't try to rush it.

                                                                                                                                                Once these just start to caramelize add the leeks and the chives and continue to cook until they are a deep brown color and are cooked way down.

                                                                                                                                                Slowly add the beef stock a couple cups at time, letting it cook down between additions-this takes about an hour. When you add the last couple of cups of stock add the thyme and the mushrooms and let it cook for at least another 20 minutes. Taste and adjust seasonings, adding more thyme and S&P if needed.

                                                                                                                                                enjoy!

                                                                                                                                            2. Well last night I didn't end up cooking as I got home from work early so we decided to go to "our" bar that has a nice patio to have some beers since it was so nice out. That turned into walking over to dinner at Rock Bottom. I had a blue cheese burger, it was decent.

                                                                                                                                              Still beautiful weather today, and we have a hockey game this afternoon but we'll come home afterwards instead of going out downtown, and I'll grill the steaks I was going to do last night, along with this ginormous asparagus I got at Costco. Way nicer for grilling than the pencil stuff we get at our normal store, and it was only about $1 a pound. Probably just baked potatoes on the side. Now, here's to hoping our propane tank has enough propane in it to finish dinner! Otherwise I'll do on the cast iron inside and just deal w/ the smoke.

                                                                                                                                              3 Replies
                                                                                                                                              1. re: juliejulez

                                                                                                                                                Sounds like it was a fun evening and you have a great day planned! I'll cross my fingers for you on the propane.

                                                                                                                                                1. re: alliegator

                                                                                                                                                  Ha, thanks! It worked! Just got done downing a beautiful on the redder side of medium rare thick steak. The asparagus was great too... I ate it with my fingers before I even finished plating the rest of the food :-/ Grilling pleases me though... I was doing that before I did any kind of real cooking. Too bad it's supposed to snow on Monday, so grilling again is probably going to be postponed for awhile.

                                                                                                                                                  1. re: juliejulez

                                                                                                                                                    Feels so weird to hear about snow when it has been 80 and 82 in the Lodi area:) Your food sounds luscious!

                                                                                                                                              2. WFD???? Reservations...have 15 for dinner tomorrow....will be up early cooking!

                                                                                                                                                10 Replies
                                                                                                                                                1. re: PHREDDY

                                                                                                                                                  I'm with you PHREDDY. Except the place we are going tonight doesn't take reservations :( But tomorrow will be cooking too!

                                                                                                                                                  1. re: boyzoma

                                                                                                                                                    Turned the oven on @ 6:30AM..Dinner is @ 5PM...

                                                                                                                                                    1. re: PHREDDY

                                                                                                                                                      Right there with you! Don't you love it??

                                                                                                                                                      1. re: foodieX2

                                                                                                                                                        Ham in the oven, leg of lamb marinating to go in the oven @ 10:30 for low and slow, finished by 3:30, rests for 1 hour and carved by 5.
                                                                                                                                                        What are you making?

                                                                                                                                                        1. re: PHREDDY

                                                                                                                                                          2 rolled, boneless American lambs and a smallish glazed ham are the stars today. My 2 beauties are on the counter, wrapped in their rosemary/mustard glaze and will hit the oven around the same time as yours. Smells so good!

                                                                                                                                                            1. re: PHREDDY

                                                                                                                                                              OK here are all teh gory details! Please share yours!

                                                                                                                                                              Opening cocktail is the mint limonata from Chow

                                                                                                                                                              starters are roasted shrimp cocktail, assorted marinated olives and mixed nuts

                                                                                                                                                              Sides are sichuan green beans, roasted asparagus, ginger glazed carrots, salad, potatoes dauphinase and sourdough rolls , horseradish sauce, mint jelly and assorted german mustards (for the ham).

                                                                                                                                                              My sister is bringing dessert but so far its a surprise!

                                                                                                                                                              1. re: foodieX2

                                                                                                                                                                Easter is normally a relatively simple meal...
                                                                                                                                                                Included in the buffet price is:
                                                                                                                                                                Wild rice
                                                                                                                                                                Chickpeas, red onion, cilantro, lime juice and EVOO , S&P
                                                                                                                                                                Lentils with potatoes
                                                                                                                                                                Avocado ,sliced
                                                                                                                                                                A large green salad with frisse, cherry tomatoes, black olives and Feta cheese
                                                                                                                                                                Sliced cucumber with dill, chopped garlic and Greek yogurt.
                                                                                                                                                                A large pot of white rice (they are all South American)

                                                                                                                                                                Since it is Mrs. Phreddy's family...I must make old fashioned sour cream and onion soup mix dip, with Doritos....don't ask me why, but that is what starts it ....I actually think after the Bloody Mary's, I could probably get away with some pasta and Ragu jarred sauce!!!!

                                                                                                                                                    2. re: PHREDDY

                                                                                                                                                      I love holidays - good food, good company and a reason to have a good time in the kitchen as if we needed one :)

                                                                                                                                                    3. Lunch - simple, but tasty roast beef stuffed bell peppers with onions, mushrooms, provolone and Muenster

                                                                                                                                                      Dinner - chicken with 40 cloves of garlic, I've never made this but I love garlic and it seems so easy and tasty and so I think it's worth a shot, can't be bad I figure.

                                                                                                                                                      10 Replies
                                                                                                                                                      1. re: fldhkybnva

                                                                                                                                                        Sounds great. Can you share your recipe for both lunch and dinner?

                                                                                                                                                        1. re: boyzoma

                                                                                                                                                          Sure..

                                                                                                                                                          I used this recipe for the stuffed peppers http://peaceloveandlowcarb.blogspot.c...

                                                                                                                                                          They are currently in the oven so I'll have to report back on the result. I did add a few shakes of Worcestershire Sauce.

                                                                                                                                                          As for the 40 cloves chicken I'll have to get back to you as I have no clue what I'm doing yet although I will sear the chicken pieces then deglaze with white wine and stock, add a few herbs probably bay leaves and rosmary and bake.

                                                                                                                                                          1. re: fldhkybnva

                                                                                                                                                            That is a great idea. Cheesesteaks without the bun. I showed my bf and he wasn't as impressed. I think he may get a cheese steak and i will make one of these for me soon. I get my new oven this week while the man is on vacation and can put it in for me. When it is in and if i don't forget, these are going on the menu. Thanks

                                                                                                                                                            1. re: suzigirl

                                                                                                                                                              Yea, they were pretty tasty though for real cheese steak flavor I'd go for some real sliced beef i think you could make it taste pretty darn close minus the bun.

                                                                                                                                                            2. re: fldhkybnva

                                                                                                                                                              Wow, those do look good! I've gotta try those. I wonder if using leftover london broil would work. I think they sound so delish. I would never have thought of it. Did you pre-cook the peppers to soften?

                                                                                                                                                              1. re: boyzoma

                                                                                                                                                                Yea, I think it might be better with steak sliced thinly. I did I don't like peppers too crunchy. I boiled for 3 minutes and then baked at 400F for 20 minutes although I could have had less crunch they were less crunchy than otherwise would have been.

                                                                                                                                                          2. re: fldhkybnva

                                                                                                                                                            Chicken with 40 cloves is delicious. The roasting of the garlic really softens and mellows the cloves, so they are nicely spreadable on a forkful of chicken. And they'll have flavoured the pan juices assuming you're making gravy.

                                                                                                                                                            1. re: Harters

                                                                                                                                                              Great, thanks it seems so simple that I feared it might be lacking in flavor but I guess the garlic does it's business.

                                                                                                                                                            2. re: fldhkybnva

                                                                                                                                                              Verdict = yummy and delicious! The stuffed peppers were such a simple and easy meal. Let's hope dinner turns out as well.

                                                                                                                                                               
                                                                                                                                                            3. Finally getting burgers and a caesar salad as WFD tonight after a trip to the grocery store. Last night was a Trader Joe's night- fried vegetable gyoza and biryani. Delicious. Today is being spent shopping for and prepping an Easter Brunch. It's 53 F out and sunny and we're loving it!

                                                                                                                                                              1 Reply
                                                                                                                                                              1. re: Berheenia

                                                                                                                                                                It's wonderful here as well. I felt like a goof outside in my winter jacket I put on before I realized it was 62F

                                                                                                                                                              2. Yay! Looks like *finally*, there will be a meal prepared at casa lingua -- after pretty much an entire week of eating out.

                                                                                                                                                                Yesterday's very early "dinner" before partying was a few spoonfuls of tuna salad. Yeah, not exactly what the doc ordered.

                                                                                                                                                                Today, the weather is nice, sunny, warm-ish, so we'll throw the grill on for the first time this year, I think (but don't want to believe.... has it been that long???)

                                                                                                                                                                Our pescatarian friend will join us, so it's either burgers for us and fake burgers for him (mmmfakeburgers) or cedar plank salmon. Dinner will be on the earlier side, as we're headed to a local cocktail bar to celebrate a friend's book being published.

                                                                                                                                                                I see more partying coming up. Oy.

                                                                                                                                                                1. It's gorgeous here (finally). After coloring Easter eggs and baking Easter cookies with my toddler this afternoon, dinner will be grilled burgers and corn with tater tots and green beans. Burgers topped with pepper jack on wheat challah rolls. Delighted to grill again!

                                                                                                                                                                  1. Okay, I asked in another thread whether it would be disgusting to put kimchi on a hot dog. Kris in Beijing says no, so that's what's for dinner! *crosses fingers* Um.... Can anybody vouch for Kris's good sense and non-pranksterhood? :)

                                                                                                                                                                    5 Replies
                                                                                                                                                                    1. re: juster

                                                                                                                                                                      Well I love kimchi and I love hot dogs and although I've never combined the two, I can't imagine why they wouldn't be delicious together, especially if the hot dog is grilled as I think kimchi loves smoke.

                                                                                                                                                                      Because I love kimchi and bacon so much, I might wrap my hot dog in a piece of bacon before grilling or cooking....

                                                                                                                                                                      1. re: juster

                                                                                                                                                                        OMG this was so delicious! I'm not even hungry and I want another one (so I got a spoonful of kimchi from the jar instead). I didn't have bacon (good idea, though) and was not feeling patient enough to grill, so seared the dog in a pan, toasted the buttered bun, and used a little mayo (sacrilege!). It was so good! *faints* Honestly, why eat hot dogs another way? Plus, it's so much more healthful than a chili cheese dog. I'm a convert. Try this.

                                                                                                                                                                        1. re: juster

                                                                                                                                                                          Great idea! I just dug in the kimchi as well hanging out in the fridge, hard to resist that goodness and I too try to find any way possible to use it but when all else fails I just eat it.

                                                                                                                                                                          1. re: juster

                                                                                                                                                                            Kimchi dogs are great

                                                                                                                                                                            Also great
                                                                                                                                                                            Kimchi burgers either with the kimchi as a condiment or worked into the patty - dressed with thin sliced cucumber, cheese, and an egg.
                                                                                                                                                                            Kimchi salsa on tacos

                                                                                                                                                                          2. re: juster

                                                                                                                                                                            I love this combo. I had it a food truck some where a while back. Definitely have got to do this at home!

                                                                                                                                                                          3. Lunch out with my Mom today at a cafe in her town - a ginger-sesame salad for me - greens, chicken, red onion, grilled pineapple, candied walnuts and Chinese noodles with a ginger-sesame vinaigrette. Mom had one of their big wrap sandwiches - so she just ate the insides. I also had some fries - some of the *best* fries I've ever had.

                                                                                                                                                                            Walking around downtown, there were three (that we saw) life-sized bunnehs trying to drum up business for various businesses, including an antique store. The creepiest one we encountered had a yellow bunny head. What bunneh that you know is YELLOW? Especially one with a white powderpuff bunny tail for a nose. When I asked "Why do you have a bunny tail for a nose?" the guy got up from his chair and said "Well I have a real bunny tail too!" and showed us his bunny backside - which had a PINK powderpuff bunny tail. Ummm....creepy.

                                                                                                                                                                            So dinner will probably just be leftovers from last night. No cooking for me today!

                                                                                                                                                                            1. The man enjoyed our cooking class so much 2 weeks ago that he took it upon himself to make us dinner. Being cooked for is one of life's great pleasures.

                                                                                                                                                                              Marinated grilled shrimp, green rice (scallions, jalapenos, cilantro, cheese, zucchini), guacamole.

                                                                                                                                                                               
                                                                                                                                                                              1. I am chillin' with a cocktail and planning a super simple dinner again. Ranch seasoned panko crusted pork loin chops. Buttered and parmesean cheese spaghetti squash and wilted spinach with fried garlic chips with a drop of sesame oil and seeds in it

                                                                                                                                                                                2 Replies
                                                                                                                                                                                1. re: suzigirl

                                                                                                                                                                                  Love me some fried garlic chips!! I make my own bread dipping oil using fresly fried garlic chips, evoo, and a few various spices.

                                                                                                                                                                                  1. re: littleflower

                                                                                                                                                                                    Wow, I'm a garlic fanatic...need this in my life!

                                                                                                                                                                                2. Wow - utter weekend cook fest bliss frustration! I hate when your plan unexpectedly is ruined. I don't usually buy chicken thighs but bought a few skinless tonight for chicken with 40 cloves of garlic since there aren't many skin lovers and so I thought the extra fat of the skin would still make it a tasty dish. Well, I'm not sure what these chicken thighs are but they are the oddest shaped thighs I've ever seen. They are nearly 50% fat and appear to be in some sort of butterflied form and are literally as thin as paper. We don't have any other chicken around so I guess we'll improvise which actually usually turns out great so we'll see what I can come up with :)

                                                                                                                                                                                  16 Replies
                                                                                                                                                                                  1. re: fldhkybnva

                                                                                                                                                                                    I'm assuming they're boneless also? They sound pretty normal for boneless skinless thighs to me....very odd shape, and pretty thin, although not paper thin. I usually have to do some trimming of the fat. If I'm using them for a braised dish like that, I keep them kind of rolled up in the dish, you can even tie them. I only cook flat if I'm wanting them to cook quick or grill.

                                                                                                                                                                                    1. re: juliejulez

                                                                                                                                                                                      I've had them before and I guess they removed the bone somehow without circling around as these look like they've been manipulated more than the usual ones which are thinner than your general breast since they have to go around the bone. I guess I'll have to check with them next time, maybe I missed something.

                                                                                                                                                                                      1. re: juliejulez

                                                                                                                                                                                        Perhaps I'll give them a tie and go with the original 40 cloves of garlic..

                                                                                                                                                                                        1. re: fldhkybnva

                                                                                                                                                                                          Go for it. Braised thighs are very forgiving. If the recipe calls for bone-in, just reduce the cooking time.

                                                                                                                                                                                      2. re: fldhkybnva

                                                                                                                                                                                        Hope the dish works out for you, fldhky! Some of my better dishes have come from those when I had to improvise. Where did you get the chicken thighs? Were they both boneless and skinless?

                                                                                                                                                                                        1. re: littleflower

                                                                                                                                                                                          They are boneless and skinless. I actually picked up 2 different packages (in-store and shipped in) when I was there and decided they were the same and went with the cheaper in-store brand but the shipped-in seemed much more substantial so perhaps they were what I was looking for.

                                                                                                                                                                                        2. re: fldhkybnva

                                                                                                                                                                                          I gave in to the evil weird looking monsters and rolled them up as best I could to create utter Chicken with 40 (well, 27) cloves of garlic deliciousness! This is my first experience and as a garlic lover I'm in heaven! Happy Easter to all, and to my full packed refrigerator ready to be cooked and devoured. I can't wait to see the holiday meals.

                                                                                                                                                                                          1. re: fldhkybnva

                                                                                                                                                                                            you're refrigerator is going to be stocked up with some delicious eats! happy leftovers are your reward for the hard work you put in this weekend cooking!!!

                                                                                                                                                                                            1. re: littleflower

                                                                                                                                                                                              Seriously, what to do with all this food!

                                                                                                                                                                                                1. re: foodieX2

                                                                                                                                                                                                  Come on over although I might not be able to restrain myself from a late night snack...snacks

                                                                                                                                                                                                  1. re: fldhkybnva

                                                                                                                                                                                                    yum! what is better than a late night snack???

                                                                                                                                                                                          2. re: fldhkybnva

                                                                                                                                                                                            I would love to make this dish with skin on parts. Any good favorite variations on the recipe in the audience?

                                                                                                                                                                                             
                                                                                                                                                                                            1. re: fldhkybnva

                                                                                                                                                                                              Haven't tried it yet, but this recipe looks good:http://www.saveur.com/article/Recipes...

                                                                                                                                                                                              Other recipes I made from the 101 Classics issue where this recipe as featured have been delicious, so I think it's worth a go!

                                                                                                                                                                                              1. re: ChristinaMason

                                                                                                                                                                                                I've made that one. I thought it was just OK. I had never had Chicken with 40 Cloves before, so maybe I was just expecting something different. I was expecting it to be way more garlicky. Don't get me wrong... it was good, just not like, WOW.

                                                                                                                                                                                                Also their garlic peeling trick attached to the recipe didn't work out that well for me. Maybe I didn't use the right kind of bowls, I had one melamine and one metal.

                                                                                                                                                                                                1. re: juliejulez

                                                                                                                                                                                                  I knew the garlic peeling trick looked too good to be true. I suspect it has something to do with the age of the garlic---the papery skins get a bit looser the older they are. I buy pre-peeled garlic from the Asian/Latin market, because we go through a ton here. I may have made 40 cloves a while ago, but it didn't leave a lasting impression. Will have to try again. I bet a bit of fresh minced tossed in the at the end would give it some umph!

                                                                                                                                                                                          3. Decided to give a nod to Andre Soltner, whose Lutece defined classic French cooking in NYC for decades. A truly sad day when he hung it up.

                                                                                                                                                                                            Timbale de fruits de mer avec sauce beurre blanc et eschalotes frites followed by poulet roti. The former is basically a deconstructed seafood sausage; the latter is what I remember from Lutece 30 years ago.

                                                                                                                                                                                             
                                                                                                                                                                                             
                                                                                                                                                                                            3 Replies
                                                                                                                                                                                            1. re: rjbh20

                                                                                                                                                                                              This was really delicious, and elegantly presented!

                                                                                                                                                                                              1. re: roxlet

                                                                                                                                                                                                I love the plating, rox and rjbh! I'm *so* not good at that, but then again, it's just me, and I'm hungry, so plating goes out the window. :-)

                                                                                                                                                                                              2. Completely spaced that we had a small picnic grill we bought some time ago for our occasional visits to our area parks, but have never used. I have to confess I did a happy dance when I saw that in the garage. Wife said I looked like some kind of madman.

                                                                                                                                                                                                Broke it out and set up on the deck, got some charcoal, and grilled up some kalbi. I was drooling from the moment the first drop of fat hit the coals. So much better than the electric grill.

                                                                                                                                                                                                 
                                                                                                                                                                                                 
                                                                                                                                                                                                 
                                                                                                                                                                                                1 Reply
                                                                                                                                                                                                1. re: hannaone

                                                                                                                                                                                                  That does it. I'm definitely going to buy a charcoal grill. And some gloves to handle the charcoal. Or at least have a roll of paper towels handy. :-)

                                                                                                                                                                                                2. We have no religious faith at Harters Hall but we do like a celebration. Particularly a celebration that involves food (are there celebrations that don't ?). So we celebrate Easter, or Eostre, or just a springtime feast.

                                                                                                                                                                                                  There's hot smoked salmon to start, scattered over a little pile of salad leaves and some chunks of one of those knobbly tomatoes that are the just the right type of acidity.

                                                                                                                                                                                                  Then there's a lamb leg roast. Roast spuds, steamed purple sprouting broccoli, mint sauce, gravy.

                                                                                                                                                                                                  And, for afters, lemon meringue pie - a dessert that is the next recipe in the companion in life's baking book. Now, I don't think I've had lemon meringue pie since the 1970s. Mum used to make it regularly but she always used a packet mix. Jan, of course, is making one from scratch - which is one of those secret baking things with ingredients that previous generations might have called witchcraft.

                                                                                                                                                                                                  3 Replies
                                                                                                                                                                                                  1. re: Harters

                                                                                                                                                                                                    Sounds like a wonderful feast, Harters - enjoy!

                                                                                                                                                                                                    1. re: Harters

                                                                                                                                                                                                      Sounds just delicious, I fell in love with purple sprouting broccoli during my April trip to your side of the pond last year, wish we could get it here!

                                                                                                                                                                                                      1. re: GretchenS

                                                                                                                                                                                                        If it's in season on a future trip, try dipping in melted butter or hollandaise - just as you might with asparagus. Any leftovers usually get reheated in the frying pan, with garlic and olive oil as a bruschetta topping.

                                                                                                                                                                                                    2. Just back from Easter Sunday mass at the Vatican. St. Peter's Square was packed like I've never seen it before.

                                                                                                                                                                                                      Deb is busy in the kitchen preparing supper with the produce she purchased Saturday on or near the Camp de' Fiori - our neighborhood farmers' market.

                                                                                                                                                                                                      First up will be burratta from Roscioli. Marinated artichoke hearts and marinated dried tomatoes will be on the side. A few grates of nutmeg will grace the top. Roscioli's burratta is the best I've had. They source it in Andria (the city in the province of Bari) and have it delivered fresh every day. Little garlic-rubbed toasts will be available. There will be a quality prosecco to wash it down.

                                                                                                                                                                                                      Next up will be a fennel and blood orange salad with a vinaigrette dressing. Some shaved Parmigiano Reggiano and some pomegranate will send this over the top. More prosecco.

                                                                                                                                                                                                      The main course will be a roasted chicken with roasted potatoes and a vignarola (favas, fresh peas, spring onions, artichokes, guanciale, olive oil, salt and pepper). A Brunello di Montalcino to wash it all down.

                                                                                                                                                                                                      Lemon curd tarts (store bought) will be dessert.

                                                                                                                                                                                                      A good friend from Hong Kong flew in and will be sharing our Easter Sunday meal with us in Rome.

                                                                                                                                                                                                      Happy Easter, everyone!

                                                                                                                                                                                                      18 Replies
                                                                                                                                                                                                      1. re: steve h.

                                                                                                                                                                                                        Oh my you are killing me! Sounds wonderful. Enjoy

                                                                                                                                                                                                        Buona Pasqua!!

                                                                                                                                                                                                        1. re: foodieX2

                                                                                                                                                                                                          Thanks. We come here every year to shake off winter's dross.

                                                                                                                                                                                                        2. re: steve h.

                                                                                                                                                                                                          I don't think I've ever seen such a collection of good fruit and veg in one place as the market at the Campo.Envious that you can buy and cook , as opposed to just look at it and lust.

                                                                                                                                                                                                          We stayed at a hotel just off the square in 2011.

                                                                                                                                                                                                          1. re: Harters

                                                                                                                                                                                                            It's a good place to rent an apartment. We shop every day here, know most of the vendors, shopkeepers, restaurateurs. It's good to be on the economy.

                                                                                                                                                                                                          2. re: steve h.

                                                                                                                                                                                                            Buona Pasqua my friend!...Regards to DEB!
                                                                                                                                                                                                            Great area to stay, kind like the upper west side of Manhattan...and that Campo market...absolute love it!

                                                                                                                                                                                                            1. re: PHREDDY

                                                                                                                                                                                                              Hi PHREDDY,

                                                                                                                                                                                                              Great simile! Enjoy the holidays.

                                                                                                                                                                                                              1. re: steve h.

                                                                                                                                                                                                                Actually spent one Easter Sunday in Rome, and another in Florence...Even though I am Jewish, it was an awesome experience, to be able see so many, at least 200,000 people having such a great time!!!! :--}}

                                                                                                                                                                                                              1. re: steve h.

                                                                                                                                                                                                                It looks great - and there seems to be some nice sunshine in Italy as well! :-)

                                                                                                                                                                                                                1. re: LindaWhit

                                                                                                                                                                                                                  The weather's been dicey but nothing like New England this year. We got lucky today.

                                                                                                                                                                                                                2. re: steve h.

                                                                                                                                                                                                                  Looks like she outdoes herself even on vacation! Glad to see you two are enjoying your time away.

                                                                                                                                                                                                                3. re: steve h.

                                                                                                                                                                                                                  Sounds fabulous! Did you get to check out the foot washing too? Creating quite the buzz.
                                                                                                                                                                                                                  I know I could try to copy your meal here but it wouldn't come close. Maybe I'll just go open a bottle of Prosecco and wait for dinner- we're going out for barbeque.

                                                                                                                                                                                                                  1. re: Berheenia

                                                                                                                                                                                                                    I read about his foot-washing episode. It seems Francis has flair.

                                                                                                                                                                                                                     
                                                                                                                                                                                                                  2. re: steve h.

                                                                                                                                                                                                                    How wonderful that you were able to attend Easter Mass at the Vatican! This is definitely high up on my "must do" list. As far as the meal you prepared...sounds incredible!!! Soak up all that good food and culture and love the food photos...keep 'em coming!

                                                                                                                                                                                                                    1. re: littleflower

                                                                                                                                                                                                                      Thanks.
                                                                                                                                                                                                                      Shopping at the Campo, as Harters points out, is an exercise in self indulgence.

                                                                                                                                                                                                                    2. re: steve h.

                                                                                                                                                                                                                      So pleased for you and Deb that you are able to be in Rome once again. I was hoping to go in May myself but it isn't panning out at the moment. Truly sad about that. Since the child has been in college, our travelling has been severly curtailed.
                                                                                                                                                                                                                      Our weekend started with cocktails at the Drake last night (The Palm Court). Heard a terrific young singer by the name of Sarah Young. What a voice! Fav tune of the night the Rev Al Green's "Let's Stay Together".

                                                                                                                                                                                                                      We had a quiet and simple meal today...just the three of us. Pork tenderloin stuffed with a bread and apple stuffing, asparagus with hollandaise, baked butternut squash, roasted spuds and a chard, chick pea and carrot Ottolenghi recipe topped with greek yogurt and evoo. The caraway seeds were a nice addition. Apple pie and Swedish Princess cake for pudding. A lovely day spent with my family.

                                                                                                                                                                                                                      Have a wonderful holiday and regards to the Missus!

                                                                                                                                                                                                                      1. re: twodales

                                                                                                                                                                                                                        It sounds like you had an excellent weekend: music, cocktails, food and family.

                                                                                                                                                                                                                        Well done.

                                                                                                                                                                                                                    3. Our trip to the market was foiled since mr bc's man cold has sucked the life right out of him and rendered him incapable of much more than lying on the couch moaning...

                                                                                                                                                                                                                      So, the Easter tradition of Silence of the Lamb Shanks has been cast aside since our local butchers don't carry fresh shanks. Instead I've stuffed a boned leg of fresh Ontario lamb with some plumped golden raisins, rosemary, thyme, parsley, garlic, lemon zest, breadcrumbs, balsamic, evoo and a little parmesan. The lamb will be rubbed w evoo and seasoned then roasted atop its bones (cut up tks to the butcher). Roast potatoes of some sort and asparagus will be served alongside. Tzatziki and pita to start. Easter chocolates for dessert!!

                                                                                                                                                                                                                      Happy Easter Feasting!!

                                                                                                                                                                                                                      6 Replies
                                                                                                                                                                                                                      1. re: Breadcrumbs

                                                                                                                                                                                                                        okay BC...drooling here over the soundo f that lamb...nice marinade/rub!!! We normally just use a rosemary/crushed garlic/sea salt rub on it....I like the idea of adding lemon zest and balsamic to our normal repoirture.

                                                                                                                                                                                                                        1. re: littleflower

                                                                                                                                                                                                                          Thanks so much littleflower. The lemon zest is great, when you take the lamb out of the fridge you really smell the lemon...and when the lamb cooks, it's a wonderful aroma indeed!!

                                                                                                                                                                                                                        2. re: Breadcrumbs

                                                                                                                                                                                                                          Delicoius, I love lamb in all forms well all forms that I have tried. I have never had shanks but I had leg a few weeks ago so for some reason picked up the shanks for tonight. We will see how it goes - I plan a simple red wine braise.

                                                                                                                                                                                                                          1. re: fldhkybnva

                                                                                                                                                                                                                            We adore braised lamb shanks fldhkybnva and your red wine sounds like a wonderful choice. Let us know how it goes...enjoy!!

                                                                                                                                                                                                                            1. re: Breadcrumbs

                                                                                                                                                                                                                              It's posted somewhere around here, but it was great! I think I prefer the shank to the leg actually. So easy and so delicious. The bone literally fell out when I picked it up.

                                                                                                                                                                                                                          2. re: Breadcrumbs

                                                                                                                                                                                                                            I hope Mr. BC's can rally round enough to enjoy some of your fine food:) Sounds fabulous.

                                                                                                                                                                                                                          3. Happy Easter, everyone!!
                                                                                                                                                                                                                            Today it's just a simple Easter dinner for 2. Ham steaks on the grill, parmesan twice baked potatoes, and green beans with lemon dill vinaigrette. And of course, a Cadbury cream egg :)

                                                                                                                                                                                                                            1. It's Easter and my weekly refeed day which is a combination of epic proportions. I am so excited to spend the day whipping up a few good meals for me and the family.

                                                                                                                                                                                                                              Brunch - Seared tuna and scallops with kimchi (I finally seared a good scallop - the recommendation for screeching hot was not an exaggeration - it worked like a charm and I had no more sticky scallops)

                                                                                                                                                                                                                              Supper with Family - Braised lamb shanks (it's a first but they gave me the vote of confidence to go for it so we'll see!) with collard greens

                                                                                                                                                                                                                              Dinner with Friends - Zuni chicken

                                                                                                                                                                                                                              27 Replies
                                                                                                                                                                                                                                  1. re: PHREDDY

                                                                                                                                                                                                                                    Yea, it was actually still cool in the center which was provided a nice flavor and temperature contrast with the seared surface. I usually can't find them that thick and so I jumped when I spotted them.

                                                                                                                                                                                                                                  2. re: fldhkybnva

                                                                                                                                                                                                                                    outstanding! now I am craving seared tuna...! great presentation as well!!

                                                                                                                                                                                                                                    1. re: suzigirl

                                                                                                                                                                                                                                      Thanks, it's taken me nearly hundreds of tries I think to finally get there but woohoo! I thought it was an oil issue but not even sure the small amount I put in the pan was even a factor but rather my inability to really preheat a pan.

                                                                                                                                                                                                                                      1. re: fldhkybnva

                                                                                                                                                                                                                                        Looks like you got there, girl. Yum.

                                                                                                                                                                                                                                        1. re: fldhkybnva

                                                                                                                                                                                                                                          You really got there in style! I could practically lick my screen.

                                                                                                                                                                                                                                      2. re: fldhkybnva

                                                                                                                                                                                                                                        Well, well well - Mr. Lamb Shank meet fldhkybnva...we will be lifelong friends. As a lamb lover, why have I never encountered a shank...pure fall-off the bone deliciousness. I'm so glad I decided to do lamb on Easter after all! I hope that you are all having wonderful meals and making great memories with family.

                                                                                                                                                                                                                                         
                                                                                                                                                                                                                                         
                                                                                                                                                                                                                                         
                                                                                                                                                                                                                                        1. re: fldhkybnva

                                                                                                                                                                                                                                          I too love lamb yet have never ventured as far as making lamb shanks. I have only made lamb that was ground lamb, lamb chops, and a boneless leg of lamb.

                                                                                                                                                                                                                                          Looks really yummy...I will have to search a few threads below to see your techniques for making it.

                                                                                                                                                                                                                                          1. re: littleflower

                                                                                                                                                                                                                                            Yea, I'd highly recommend. It was super simple - preheat oven to 300F, season the shanks, sear well on all sides, set aside, add mire poix and cook until browned, add 1 tbsp tomato paste and cook until browned, add 1 cup red wine and deglaze at a boil for 5 or so minutes, add 2 cups vegetable stock and herbs (bay leaf, sprigs of rosemary and handful or so of parsley) and 4 unpeeled garlic cloves, boil lightly for a few minutes, return shanks to pan or to a casserole dish and pour the liquid (don't cover, just enough liquid to cover the vegetables probably 1/2 up the shanks), cover with foil or a tight fitting lid and into the oven, cook 1 hour, flip, cook 1 hour, flip, cook 30 or so more minutes, remove shanks to plate and cover to cool, pour remaining liquid in pan boil vigorously for 5 minutes to thicken, strain out mire poix if desired and eat up! It seems like a lot of steps but they are quick and easy. It's 15 minutes prep at the beginning and then you rest on your hindparts and enjoy the smells for a few hours. They were fall off the bone good at 2.5 hours. A Google search will yield many more flavor combinations but this was simple and delicious.

                                                                                                                                                                                                                                            1. re: fldhkybnva

                                                                                                                                                                                                                                              Sounds great! Thanks for sharing your method.

                                                                                                                                                                                                                                        2. re: fldhkybnva

                                                                                                                                                                                                                                          Well, I finally finished this onslaught with a very late night Zuni chicken with mushroom Marsala sauce last night. The Zuni bird was fantastic last week and quite good this week, although not the savory ringer that I remember from last week. I brined it for 3 days this time so I'm not sure if that was a factor but the skin was dry as a bone when it went in and for the skin fans was the epitome of crispy and the meat was juicy but it didn't have the same appeal for some reason. I have another small chicken on hand and so I might attempt a Peruvian style chicken next week.

                                                                                                                                                                                                                                          1. re: fldhkybnva

                                                                                                                                                                                                                                            I've heard many good things about the Zuni chicken, but I am most interested in this Peruvian preparation you speak of. Can you tell me more about it?

                                                                                                                                                                                                                                            1. re: Allegra_K

                                                                                                                                                                                                                                              Peruvian chicken aka Pollo a la Brasa is a grilled chicken marinated in a combination of spices and traditionally baked in hot ashes. It is quite the rage in my area (Baltimore) which I never understood as it seemed like any other rotisserie style chicken, that is until I tried it. It's delicious and very different from the standard Rotisserie bird. It's moist and juicy with a lovely smoked flavor and the most delicious blend of spices under the skin. It's usually served with a mild creamy yellow aji amarillo mayo sauce and a spicy green Huacatay sauce which must be ordered in extra quantity x 5!

                                                                                                                                                                                                                                              I will need to do some research to find a good spice combination but it seems that there are a few raved recipes online and with the wonderful Hispanic markets in my area hopefully I'll be able to find the ingredients. I'd like to grill it though I think I might try to bake it which probably would be quite good but would be missing the wonderful smoky flavor. If anyone has any good recipes, I'm all ears. I really enjoy roasted chicken so I thought this would be a new variation to add to the list although the Marcella Hazan 2 Lemon chicken is also calling my name.

                                                                                                                                                                                                                                              1. re: Allegra_K

                                                                                                                                                                                                                                                Oh, here's a lovely picture - the birds are much more crispy and more heavily seasoned than the standard Rotisserie chicken.

                                                                                                                                                                                                                                                 
                                                                                                                                                                                                                                                1. re: fldhkybnva

                                                                                                                                                                                                                                                  Wow, that sounds utterly fabulous! I have never heard of this type of chicken yet; hopefully it'll make it's way north-west to my city. In the meantime, I will be very interested to hear of any endeavors you take on with this preparation....none of my South American cookbooks even hint at this dish, so I am completely reliant on web recipes and others' experiences. Which recipes are you currently eyeing up?
                                                                                                                                                                                                                                                  Best of luck with this one!

                                                                                                                                                                                                                                                  1. re: Allegra_K

                                                                                                                                                                                                                                                    Will do, if I muster the courage to try it. For most of my life I have been a creature of habit, because I can't stand when my expectations are not met particularly with food and a disappointing meal when you're hungry. However, recently nearly every weekend I have been being adventurous and cooking new things for nearly every meal and it always turns out fantastic if I do say so myself so I guess I get over my fear of the unknown :)

                                                                                                                                                                                                                                                    1. re: fldhkybnva

                                                                                                                                                                                                                                                      fldhkybnva, I've been saving this one for Peruvian roast chicken for awhile, as it was one of my favorites to order as take out in Chicago. It looks VERY easy. http://www.skinnytaste.com/2009/04/pe...

                                                                                                                                                                                                                                                      I haven't tried it yet, but I think it's time will come quickly since I have some chicken leg quarters to use up in the freezer soon.

                                                                                                                                                                                                                                                      1. re: juliejulez

                                                                                                                                                                                                                                                        Great, thanks! I just started using whole chickens and so I'm on the hunt for recipes and a 2.5 lber is hanging in the freezer so I should give it a shot, no real consequences.

                                                                                                                                                                                                                                                        1. re: fldhkybnva

                                                                                                                                                                                                                                                          fldhkybnva, I have made this Peruvian Chicken recipe for a crowd and we all loved it. It's great served with quinoa salad (to keep the Peruvian theme). http://www.epicurious.com/recipes/foo...

                                                                                                                                                                                                                                                      2. re: fldhkybnva

                                                                                                                                                                                                                                                        http://greatlakesbetterfood.blogspot....

                                                                                                                                                                                                                                                        http://www.seriouseats.com/2012/08/th...

                                                                                                                                                                                                                                                        Although I really have no clue to the flavour profiles in this dish, these two recipes jump out at me and I have a feeling that one of them will be making an appearance in my culinary adventures sooner rather than later. ...well, once my charcoal grill appears out of the vast sea of white in my backyard....

                                                                                                                                                                                                                                                        1. re: Allegra_K

                                                                                                                                                                                                                                                          Wow, I literally clicked the ink, it loaded and I went "oooohhhh." Even if not the flavor I'm used to all of these recipes will will likely be tasty anyway.

                                                                                                                                                                                                                                                          1. re: fldhkybnva

                                                                                                                                                                                                                                                            This topic is practically begging for a thread all its own...

                                                                                                                                                                                                                                              2. A decidedly non-Easter-type dinner tonight. As I've said - since I had lamb for St. Patrick's Day, I didn't want it again. I've got some sirloin tips marinating in red wine, olive oil, minced garlic, mustard, Aleppo pepper, and salt. They'll be grilled on the grill pan and finished in the oven. The marinade will be boiled and reduced for drizzling.

                                                                                                                                                                                                                                                Sides will probably be the leftover rice pilaf from a few nights ago, and steamed asparagus with a pistachio gremolata - toasted and chopped pistachios, grated lemon zest, a bit (a tiny bit) of garlic, and parsley.

                                                                                                                                                                                                                                                Dessert? Won't be making anything, but there's always ice cream.

                                                                                                                                                                                                                                                3 Replies
                                                                                                                                                                                                                                                  1. re: LindaWhit

                                                                                                                                                                                                                                                    We had a sugar fest at church, which I helped orchestrate. I love Easter, kids, egg hunts, great hymns and did I mention, sugar? Now I don't have to rush home to make a big Easter dinner, I hang around and enjoy the festivities.
                                                                                                                                                                                                                                                    I'm waiting for the cocktail flag to go up and then we're off to a barbeque joint. It won't be lamb or ham but probably porky and I'm told to expect a doggie bag based on the portions. I do miss my leftovers from Easter. To compensate for not having Easter eggs to color and hide, hubby made hard boiled eggs while I was at church so there will be egg salad for lunches.

                                                                                                                                                                                                                                                    1. re: LindaWhit

                                                                                                                                                                                                                                                      I love the sound of that asparagus prep, Linda. Great idea!

                                                                                                                                                                                                                                                    2. Looking to make maximum use of that picnic grill I found yesterday I have twelve boneless, skinless chicken thighs marinating in a mix of blended onion, peppers, apple, garlic, soy sauce, honey, red wine vinegar, and red chili powder.

                                                                                                                                                                                                                                                      1 Reply
                                                                                                                                                                                                                                                      1. re: hannaone

                                                                                                                                                                                                                                                        I bet that was delicious! I'll have to copy you soon. Tried to buy some Korean chili powder today, but it was only available in a giant bag, and I think DH might have killed me considering our spices are already overflowing.

                                                                                                                                                                                                                                                      2. Yesterday's decidedly pedestrian meal was cheeborgerz and fries.

                                                                                                                                                                                                                                                        Tonight, in honor of nothing, my man demanded pasketti with hot Eyetalian snausages we bought at DiBruno's a few weeks ago. I suppose they will go in a tomato sauce, tho I am hoping to end up with a not overly saucy pasta dish.

                                                                                                                                                                                                                                                        Honestly, I'd probably make something completely different, but ... oh well. The things we do for love, eh?

                                                                                                                                                                                                                                                        Happy bunny day, y'all.

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                                                                                                                                                                                                                                                        1. re: linguafood

                                                                                                                                                                                                                                                          Sausage pasta is one of mr bc's favourites lingua. I know what you mean about "saucy" One of my favourites is to make a light sauce of white wine & chx broth w a little lemon zest, maybe some chili flakes depending on how hot my sausages are and some asparagus chopped into 1" lengths. With lots of grated parm atop it really is yummy. During the summer, I sub bitter greens for the asparagus and sometimes, depending on how much (or little) sausage I have, I'll add in some cooked borlotti beans.

                                                                                                                                                                                                                                                          1. re: Breadcrumbs

                                                                                                                                                                                                                                                            That sounds delish, but I'm afraid my sweetheart has his heart set on tomato sauce. I think I'll start if with some bacon and onions, tho.

                                                                                                                                                                                                                                                            The snausage pasta would be awesome with asparagus or broccoli rabe.... maybe when it's not pouring outside '-(

                                                                                                                                                                                                                                                        2. We don't do Easter but we are definitely enjoying a beautiful Sunday afternoon. Farm fresh eggs and thick super smoky bacon were for breakfast. A leg of lamb is marinating in olive oil, garlic, lemon and za 'atar and will be grilled on the charcoal BBQ tonight (sides are still up in the air.) Brie en croute with pomegranate jam made by a friend served with a couple different kinds of apples, crackers for the man, cabernet salami with juniper berries and various other snacky foods for lunch and grazing.

                                                                                                                                                                                                                                                          We're working (listing vintage online,) today since we did the family thing yesterday with music playing, fresh air and sunshine streaming through the open windows and I have no doubt the wine will be opened earlier than usual.

                                                                                                                                                                                                                                                          1 Reply
                                                                                                                                                                                                                                                          1. re: weezieduzzit

                                                                                                                                                                                                                                                            WD all that sounds delicous!!! What I wouldn't have given this morning for some farm fresh eggs...can't wait until our local farmer's market opens in a few weeks to buy some. That leg of lamb marinade sounds really really good...especially with the addition of za 'atar to send it over the top! Okay, I am officially drooling again...

                                                                                                                                                                                                                                                          2. Easter dinner feast for two was enjoyable, if a bit later than planned. Appetizer of devilled eggs. Ham steak baked with honey-mustard glaze. Sweet potato steamed whole in the microwave and topped with a little brown sugar. Fresh asparagus spears also steamed in the microwave, with a microwave hollandaise-like butter-lemon-egg sauce. Fresh pineapple, cubed. Godiva chocolate-orange-filled chicks after, with the store-bought carrot cake cupcakes set aside for later.

                                                                                                                                                                                                                                                            The hold-up on timing was the devilled eggs. I hard-boiled the 6 eggs yesterday and thought there'd be plenty of time while the ham steak baked for 30 minutes, before making the asparagus and hollandaise, to peel, slice and fill the eggs. Easier, I thought, than making space in the fridge for the finished version. But either I've gotten slower at it or just forgotten how long it really takes -- 25 minutes of prep, working pretty steadily. Next time, I'll make those right after breakfast or even the night before.

                                                                                                                                                                                                                                                            2 Replies
                                                                                                                                                                                                                                                            1. re: MidwesternerTT

                                                                                                                                                                                                                                                              That always happens to me when I make deviled eggs (the timing)...and no matter how hard I try, I still always have one or two stubborn ones that does not want to easily peel. Speaking of which I need to get up and peel mine now - they are in the refrigerator cooling off from boiling them this morning - so I can prepare the "filling".

                                                                                                                                                                                                                                                              1. re: MidwesternerTT

                                                                                                                                                                                                                                                                I always prep my deviled eggs the evening before then wrap tightly in Saran wrap and figure out a way to squeeze that plate into the fridge.People swarm them when I set them out:) LOVE that!!!!!!

                                                                                                                                                                                                                                                              2. Finishing up preparations for Easter Dinner...we're keeping it super simple this year but still tasty nonetheless.

                                                                                                                                                                                                                                                                TJ's Uncured Spiral Cut Ham
                                                                                                                                                                                                                                                                Deviled Eggs
                                                                                                                                                                                                                                                                Lemon Parsley Boiled New Potatoes
                                                                                                                                                                                                                                                                Marinated Artichoke Hearts - using TJ's frozen artichoke hearts then adding our own marinade
                                                                                                                                                                                                                                                                Tomatoes and Cucumber Salad w/red wine viniagrette dressing
                                                                                                                                                                                                                                                                TJ's Crescent Rolls

                                                                                                                                                                                                                                                                Can you tell how much we love Trader Joe's? :-) Sampled their uncured spiral cut ham last week and loved it, and decided that going to be our Easter main dish this year. Can't wait to eat!!!

                                                                                                                                                                                                                                                                4 Replies
                                                                                                                                                                                                                                                                1. re: littleflower

                                                                                                                                                                                                                                                                  Funny lf, I'd hoped to find some frozen artichokes yesterday as I wanted to make a similar dish but unfortunately, no TJ's here in Canada and my markets didn't have any.

                                                                                                                                                                                                                                                                  Your meal sounds wonderful...enjoy!!

                                                                                                                                                                                                                                                                  1. re: Breadcrumbs

                                                                                                                                                                                                                                                                    My husband bought me a large jar of artichoke hearts in oil from Costco. If you have access to one, they might be a good place to check.

                                                                                                                                                                                                                                                                    1. re: Musie

                                                                                                                                                                                                                                                                      Thanks so much Musie, that's a great idea.

                                                                                                                                                                                                                                                                  2. re: littleflower

                                                                                                                                                                                                                                                                    We also had the TJ's uncured spiral cut ham. It was terrific! And I'm not even really a fan of ham (others here are). I glazed it with peach apricot preserves mixed with dijon and rosemary. Yum.

                                                                                                                                                                                                                                                                    Roasted asparagus, scalloped potatoes, broccoli and crescent rolls (also TJ's) on the side. Dessert was Easter sugar cookies made yesterday.

                                                                                                                                                                                                                                                                    Thrilled I decided to try the TJ's uncured ham. I got a 4.3 lb quarter ham, which was plenty for just us with ample leftovers. The flavor s great and it seems less processed than other hams I've sampled. Also appreciated the small size bone in ham.

                                                                                                                                                                                                                                                                  3. Easter dinner will start off with cocktails served with Pizza Rustica and Easter Bread. The main course will begin with individual asparagus Parmesan souffles, moving on to roast leg of lamb with haricotes vert and gratin potatoes. For dessert will be cherry pie and coconut cream pie. Wines TBD by my husband. I also hope my son will invite us to raid his Easter basket if anyone feels the need for chocolate.

                                                                                                                                                                                                                                                                    1. I've gone trad and have a leg of lamb in the oven. I followed a Simon Hopkinson recipe I found online - it's flavoured with rosemary, garlic, anchovies, butter, white wine. It smells pretty good. I've got boulangere potatoes, roasted carrots and beetroots in the oven too and will do green beans and broccoli rabe (never seen this before, we don't get it in the UK)

                                                                                                                                                                                                                                                                      Orange ricotta pound cake with blackberry compote and greek yoghurt drizzled with honey for pudding.

                                                                                                                                                                                                                                                                      7 Replies
                                                                                                                                                                                                                                                                      1. re: helen_m

                                                                                                                                                                                                                                                                        Helen are you over here in the States now? All of what you made sounds tasty - what are boulangere potatoes?

                                                                                                                                                                                                                                                                        1. re: littleflower

                                                                                                                                                                                                                                                                          Yes, we moved to DC in February for my husband's job. Boulangere potatoes are similar to dauphinoise, v thinly sliced, layered with onions, cooked with stock not cream/milk and usually flavoured with rosemary. I don't make them very often but I don't know why really as they are pretty easy and once they're in the oven a lot lower maintenance that roast potatoes!

                                                                                                                                                                                                                                                                        2. re: helen_m

                                                                                                                                                                                                                                                                          helen your meal sounds outstanding. I'm so surprised to hear you weren't able to find broccoli rabe (rapini) at home. It's so popular in Italy. Did you enjoy it? I love it but mr bc finds it too bitter.

                                                                                                                                                                                                                                                                          1. re: Breadcrumbs

                                                                                                                                                                                                                                                                            A quick blanch before sauteeing can help with the bitterness. Worth a try if you haven't.

                                                                                                                                                                                                                                                                            1. re: Breadcrumbs

                                                                                                                                                                                                                                                                              Just back in from Baltimore, which had its highs and lows in terms of food and drink. I gave myself a break from the "anti-heartburn" diet, which was less stressful than trying to make it work 100% while traveling.

                                                                                                                                                                                                                                                                              Dinner tonight was composed of pantry staples plus some tofu and coconut milk I picked up at an Asian market during our trip. Those were comnbined with penang curry paste, fresh peanut butter, zucchini, onion and cauliflower. I burned a pot of Jasmine rice to go with (turned off the wrong burner, oops!).

                                                                                                                                                                                                                                                                              Cocktail to start was bourbon, homemade cherry liqueur, Aperol, and cardamom bitters. Mum's the word on whether it contributed to the aforementioned rice situation.

                                                                                                                                                                                                                                                                              1. re: ChristinaMason

                                                                                                                                                                                                                                                                                oops, sorry, didn't mean this as a reply to BC.

                                                                                                                                                                                                                                                                              2. re: Breadcrumbs

                                                                                                                                                                                                                                                                                Loved it. I adore purple sprouting broccoli when it's in season and it reminded me of that.

                                                                                                                                                                                                                                                                            2. Tonight was mussels a la provencale, tasty and simple, plus ready in 20 minutes. I made brioche dinner rolls earlier in the day to mop up the broth from the mussels. The meal suited the sunny mild temperature day.

                                                                                                                                                                                                                                                                              1. I am trying desperately to use up all the herbs from Seder. Here are a couple things I've come up with so far tonight:
                                                                                                                                                                                                                                                                                -snap peas with scallions, ginger, mint, sesame seeds, lemon zest, and a little sesame oil
                                                                                                                                                                                                                                                                                -wilted spinach with red pepper flakes
                                                                                                                                                                                                                                                                                -lamb meatballs with parsley, rosemary, onions, garlic, Parmesan with a dill-lemon yogurt sauce

                                                                                                                                                                                                                                                                                2 Replies
                                                                                                                                                                                                                                                                                1. re: gini

                                                                                                                                                                                                                                                                                  Oven roasted potatoes or vegetables will go nicely with most of those herbs, also.

                                                                                                                                                                                                                                                                                  Mint is surprisingly good in a salad dressing, over greens and diced cucumbers.

                                                                                                                                                                                                                                                                                  1. re: MidwesternerTT

                                                                                                                                                                                                                                                                                    Thanks for the ideas. I already roasted some potatoes with the rest of the rosemary earlier this week and the mint is all used up with the snap peas. Now all I have left to use is more dill and cilantro.

                                                                                                                                                                                                                                                                                2. Hotdogs on plain white bread, chili (homemade of course) and a doral menthal light 100 for afters. I swear, it's not April fools here yet.

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                                                                                                                                                                                                                                                                                  1. re: NavyMom89

                                                                                                                                                                                                                                                                                    Loved your post. I hope you continue to post here NM!

                                                                                                                                                                                                                                                                                    1. re: Breadcrumbs

                                                                                                                                                                                                                                                                                      Thanks BC, I knew i didn't fit in here but I just wanted to belong. Thought some April fool's humor would break the Ice, but it seems, not so much.

                                                                                                                                                                                                                                                                                      1. re: NavyMom89

                                                                                                                                                                                                                                                                                        Welcome NavyMom! The people on these WFD threads are wonderful - my culinary skills are nowhere near most of those who post here but they are so encouraging and have really made me feel very much at home on this site. It's nice to see a few others such as yourself who keep it real as well, please do continue to post often here!

                                                                                                                                                                                                                                                                                        BTW - half of the fun of this site for me is reading these posts and salivating at all the delicious meals they have created!!

                                                                                                                                                                                                                                                                                        1. re: NavyMom89

                                                                                                                                                                                                                                                                                          Glad to have you here! Here's to an April filled with laughter!

                                                                                                                                                                                                                                                                                        1. re: NavyMom89

                                                                                                                                                                                                                                                                                          NM...Welcome!
                                                                                                                                                                                                                                                                                          Following along is fun and has become those 15 minutes a day for me to smile and chuckle a little....
                                                                                                                                                                                                                                                                                          Smiling is healthy...
                                                                                                                                                                                                                                                                                          Can you tell us about the homemade chili?

                                                                                                                                                                                                                                                                                          1. re: NavyMom89

                                                                                                                                                                                                                                                                                            Sounds like the dinner of champions!

                                                                                                                                                                                                                                                                                          2. Since the large family Easter dinner was on Friday, tonight was a laid-back meal at home with the spouse and the offspring.

                                                                                                                                                                                                                                                                                            Around the holidays, my transplanted husband misses the food of his youth and so I thought it was high time to make one of his favourite comfort food dishes, pan con pavo, which is a Salvadoran turkey sandwich slathered in a sauce composed of various nuts, seeds, spices, and charred veggies. Mr. Allegro and I spent much time deep in conversation in an effort to figure out what bread would be the perfect vehicle for the fillings. According to him, the rolls must not be too crusty, too airy, or too soft, but should yield and mush just slightly upon being bathed in the sauce. We settled upon panini rolls, and they were met with satisfaction, providing the messy dripping-off-the-elbows affair that is apparently necessary in the best panes con pavo. The sliced, slathered turkey is topped with curtido (a spicy,vinegary type of slaw)and lettuce, radish, cukes, with more sauce poured over.
                                                                                                                                                                                                                                                                                            Since this was my first time making this, there was much taste -testing and internet consulting throughout the day, but happily I wrote down the 'recipe' as I went along and should be able to replicate for next time.
                                                                                                                                                                                                                                                                                            The Mr, upon tucking in to his sandwich, could only nod enthusiastically and make grunts of pleasure in between mouthfuls, so I will translate that as a resounding success!

                                                                                                                                                                                                                                                                                             
                                                                                                                                                                                                                                                                                            5 Replies
                                                                                                                                                                                                                                                                                            1. re: Allegra_K

                                                                                                                                                                                                                                                                                              Awww.... what a nice dinner! I'm intrigued by the sounds of that sauce!