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Apr 1, 2013 02:39 PM

What's for dinner #205 / Will spring spring any time soon? [OLD]

We might get more snow tomorrow, but who's counting at this point, eh?

What's cooking in your kitchen, fellow 'hounds?

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  1. Crikey, these WFD threads fill up quick!

    I'm going to use up the rest of yesterday's broccoli rabe to make orecchiette with garlic, pancetta, pine nuts, chilli and parmesan. I picked up some pizza dough and delicious breadsticks (I've already sampled one, yum!) in a lovely italian deli (Vace for DC hounders) so I'm trying to decide between making parmesan rosemary garlic bread with the dough or just having proscuitto-wrapped breadsticks and olives to nibble on.

    Prosecco too as we're celebrating signing the lease on a rental here in DC (we're in a temporary serviced apartment at the moment)

    3 Replies
    1. re: helen_m

      I made the garlic bread. I dropped v1 on the floor, but luckily I'd prepped enough for another! My 3 year old asked for the 'humps' (bubbles in the dough) He's his mother's son!

      1. re: helen_m

        That looks like a tasty dinner. I like the 'humps' too. Isn't that the best part besides the crust?

        1. re: helen_m

          Looks yummy. Congrats on the new lease!

      2. Tonight is simple cheeseburgers, frozen TJ onion rings and broccoli steamed with lemon juice going to brine chicken for the Ad Hoc at Home fried chicken too

        1 Reply
        1. re: Njchicaa

          I just got my Ad Hoc at home out of the library Njchicaa... will check out that fried chicken recipe and more later today!

        2. As we'll be eating out the next two nights, dinner @casa lingua tonight will consist of repurposing various bits 'n' pieces from the weekend, turning them into some sort of hash (for us -- we're having our pescatarian budster over again for zombies and dragons, and usually I'd make something we all can eat, but things need used :-D). He gets his own personalized spinach & ricotta pizza, tho.

          Our carnivorous leftovers hash will consist of:

          - 1/2 lb. leftover ground beef from Saturday's cheeborgerz
          - a couple of slices of bacon because why on earth not?
          - 1/2 a green & red pepper each,1/2 red onion, some baby bellas from last night's pasta
          - a few scallion ends and two random stalks of celery found in the crisper
          - 2 small butter potatoes I bought merely for adding them into the hash
          - a can of TJ's awesome corn

          The onion, celery and bacon have been diced finely and will go into hot olive oil. The diced potatoes will follow. Then the beef, followed by the shrooms & the peppers, and lastly the corn. If I feel all crrrazy I might even fry a couple eggs on top or shprinkle some leftover grated Swiss cheese all over the freakin' hash.

          Appetizer will be Wegmans "Venetian calamari salad", which is quite tasty, and maybe some smoked salmon our buddy brought over last week and we didn't have any use for it.

          I think we may not need the fixins for a Greek-ish side salad with all of the stuff....

          31 Replies
            1. re: fldhkybnva

              Ya know... it was just ok. Our buddy's store-bought thin-crust pizza was better.

              Dunno -- just kinda lacked something. It was savory and spicy, thx to ample amounts of cayenne pepper, but I had envisioned something better, slightly more complex. Oh well. Leftover taken care of & we're full, so that's all that matters.

              1. re: linguafood

                Oh, that's unfortunate but at least it was OK. I love a good hash. Keep me away from the corned beef hash or I'll inhale every single ounce, need more and never regret the fact that the salt turns me into a water balloon. Everything is better with cayenne pepper, isn't it? :)

            2. re: linguafood

              Ooh, this hash sounds GREAT! I do hope you fried the egg for the top of it. :-)

              1. re: LindaWhit

                I did not, and maybe I shoulda done it, just to add a little eggy ooze. Both my man (who knows I want him to be brutally honest about my food) and I found it to be underwhelming. It really did feel like lackluster leftovers -- not that every dinner has to be freakin' revelatory, but still. I thought it had more potential.

                And will cry myself to sleep. Ha. Not.

                1. re: linguafood

                  I've had that happen with hash periodically. For me, the secret to success is to keep it to no more than 4 or 5 components - onions, potatoes, meat, peppers (jalapenos for me), maybe one other. Too many ingredients and the thing loses its hash identity or something.

                  Also, adding some cream at the end to get the flavors to meld.

                  1. re: linguafood

                    Eh, we all have those meals now and again. Sounded great to me, but I hate that feeling when it's just not all there.

                    1. re: alliegator

                      Yeah. As I said, it was neither inedible nor *horribly* mediocre. I had hoped to get more browning on the meat, and more crispiness (I am a crisp head, what can I say) on the diced taters. Also, the awesome sweet corn kinda disappeared, flavorwise.

                      That said, I have a little bowl leftover I may just have for lunch, and to "tie it all together" all dude-like, Ima drop a fried egg on top. It'll be better than yesterday :-)

                        1. re: alliegator

                          It did! Or rather, *they* did. Two fried eggs on top and it was way more delish than yesterday. Woot.

                          1. re: linguafood

                            oh yes. fried eggs cover a multitude of sins.

                            we had this for a snack late night snack last night after a big honkin' salad the BF made me on my first night back- fried egg in browned butter and a leetle bit of balsamic.

                            would have been better, of course, over crispy-crisp taters, but i'm trying to low-carb it for the next 3 weeks.

                            1. re: mariacarmen

                              oh, and thanks, mc, for the cauli hash recipe!! i'll make that soon, but sans sultanas & pine nuts :-)

                    2. re: linguafood

                      Eggy oooze, I really hate that ooze and that everyone who eats runny eggs revels in the ooze. However, I really want to love the ooze. I actually didn't like eggs until the past few years and now live for omelets so perhaps I should give the ooze another try :)

                      1. re: fldhkybnva

                        I *love*
                        am captivated by
                        hold in high esteem
                        and sing hosannas for
                        the eggy ooze.

                        1. re: LindaWhit

                          I think eggy ooze should call for a haiku contest, but fear it would be quickly shut down, hehe...

                          1. re: fldhkybnva

                            ME TOO! I thought I was one of the only foodies who isn't crazy about the egg yolk ooze. Another confession: I have yet to try a farm fresh organic egg - will attempt once more the egg yolk ooze when our local farmer's market opens in a month from now.

                            1. re: littleflower

                              Your tastes change as you mature. Try the yolk goodness again. Fldhkybnva has stated and proved many times tastes change. She still can't embrace the yolk runniness, but gets the omlettes now.

                              1. re: suzigirl

                                Indeed, this is a lesson I have learned over and over and over and over. Oh wait, did I mention that I've finally realized that tastes change. There are so many foods which I balked at before and now I love them, many to the point of "can't resist that food." Yea, love the omelets. Runny yolk should be next on my list and also would be a lovely good time in the kitchen as I love learning new techniques and I'm sure it'd take many a try to finally figure it out but I'd eventually I'd win the jackpot and be off to the races as a runny yolk creating superstar. Perhaps I'll start with over medium and progressively work my way to sunny side up :) Thanks for the "words of wisdom" reminder for us all :) I think I might be on my way to liking Swiss to thanks to the Swiss notes in my new favorite Dubliner cheese.

                                1. re: fldhkybnva

                                  very wise of you, to give yourself that room to try new things fldhkybnva. i like the idea of starting with over medium too.

                                1. re: fldhkybnva

                                  Thanks, me too! What is funny is that I salivate when I see it done on TV cooking shows and the idea of using the runny yolk as a "sauce" to mop up with crusty bread is incredibly appealing...but when I have tried it in the past just it just didn't click for me.

                                  In general, can't wait to try the farm fresh organic egg for what I hear overall to be an out-of-this-world taste, supposedly much different than store bought eggs.

                                  1. re: littleflower

                                    Maybe try more salt--sprinkle some on *after* you break open the yolk on your plate. I love "dippy eggs" (as we called them when I was little), but the yio really needs salt to "pop".

                                    1. re: ChristinaMason

                                      Good tip, CM to salt it after it oozes are right in that sometimes all a dish needs it a good sprinkling of sea salt to turn a dish from blah to amazing! I will try this tip next time.

                                      1. re: littleflower

                                        I have a near infinite threshold for gross but runny yolk has met it many times but uh hmm I am at my desk and would like to run home to eat runny yolk ;) What has this place done to me? Thanks, this is how we grow!

                            2. re: linguafood

                              Yes, I have to remind myself that not every dinner has to be revelatory but I totally understand when it's disappointing. Because I love to eat, one of my biggest life frustrations is when a meal disappoints but there will always be another :)

                              1. re: linguafood

                                agree, nothing to lose sleep over, but it always feels like such a waste of calories when i don't love the taste of my food.

                                1. re: mariacarmen

                                  An oft thought in my head-what a waste of calories...:)

                                  1. re: mariacarmen

                                    It was so much tastier for lunch! Maybe the flavors needed to meld over night in the fridge....

                            3. Bubble and squeak featuring yesterday's leftovers and the remains of the croquembouche.

                              1. It is a gorgeous, sunny, 80 degree day here in N. Texas so I'm having shrimp aquachiles and a simple arugula salad. Tomorrow another storm is blowing in and it is only supposed to get up to 50 by Wednesday,