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

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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: linguafood

            The hash sounds so delicious.

            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: linguafood

                        The fried egg will cure all...

                        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 :-)

                              1. re: linguafood

                                de nada.

                    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*
                        adore
                        fancy
                        am captivated by
                        cherish
                        exalt
                        hold in high esteem
                        idolize
                        treasure
                        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: LindaWhit

                            oh god yes.

                          2. 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.

                              2. re: littleflower

                                I look forward to your spring ooze test.

                                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 ...you 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....

                                    1. re: linguafood

                                      Good to hear, I love a good meld.

                            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,

                                1. tonight were luscious leftovers! Cold lamb and green beans along with reheated potatoes dauphinase that I ran under the broiler once they were hot so the tops would get extra crispy.

                                  Tomorrow I drop my ham bone off with a friend. He and I have a deal that whenever I have ham I give him the bone and he makes split pea soup. Neither of our partners like pea soup so this is a win/win!

                                  2 Replies
                                  1. re: foodieX2

                                    That is a win/win indeed...and a great idea you two had! Very creative!!

                                    1. re: foodieX2

                                      Fx....for sure..I have my ham bone and my lamb bone...today ...we make chicken soup, kinda hybrid with both bones...

                                    2. Tonight is a stir fry with an orange pepper and broccoli from the garden. Snow peas, crimini mushrooms and celery and water chestnuts with pork loin. Jasmine rice to go with. I am cheating and using a bottled teriyaki sauce that is so full of sesame seeds that I had to scrape the jar with a butter knife because they had made a seed cap
                                      This week is new stove week. I am excited. We drove around "visiting" them in person today. We haven't made a final decision. James mom is kicking in three hundred dollars for my birthday and his. He said I could look at nicer stoves. Tell a girl she has a bigger budget, that is dangerous...

                                      5 Replies
                                      1. re: suzigirl

                                        Ooh! Please link to a picture of whatever stove you choose so some of us can live vicariously through you!

                                        1. re: LindaWhit

                                          Since I haven't figured out how to do that I will get my sweets to help. But pictures will be forthcoming.

                                        2. re: suzigirl

                                          so exciting about your new stove!!

                                          1. re: mariacarmen

                                            We ended up getting a great deal on a Fridgidaire. Sadly it isn't going to be here until the eleventh. I still get a new one soon so i am happy.

                                            1. re: suzigirl

                                              Yay, how exciting! New appliances are always fun, especially a new stove!!

                                        3. Well, the usual not so good Monday has turned into an utter nightmare at work and so the original dinner plans for chicken parm have been delayed for another day. What's for Dinner? Good question. I might crawl in the front door and dive into a very sad can of tuna or muster the energy for an omelet :)...ooh now that's a good idea. I have just discovered prosciutto and have been planning to try it out in an omelet. Perhaps I just had a mini "think out loud session" which will turn around a bad day. Any favorite omelet ingredients?

                                          26 Replies
                                          1. re: fldhkybnva

                                            I'm sorry you're having a rough day, fldsmrdfr! (I know that's not how you spell it but I always imagine your screen name to be pronounced like the "super mutating dynamic food replicator" from the movie "Cloudy with a Chance of Meatballs" -not really relevant but about food, sort of.. http://www.youtube.com/watch?v=k8xFbW...

                                            )

                                            I don't have any good omelette suggestions since I rarely make them, just wanted to offer up good vibes for a better evening!

                                            Sometimes a can of tuna is where it's at.

                                            1. re: Allegra_K

                                              Well, thanks! I think I am finally on my way home as soon as I muster the strength to walk to the parking garage :) I love your interpretation of my username, it gave me a good chuckle.

                                            2. re: fldhkybnva

                                              Do you have any cheese? I had the most delicious, simple cheese omelette in Paris this February with a green salad. It was so perfect esp with a glass of wine.

                                              1. re: helen_m

                                                Oh yea, the recent requisite ingredient is Kerrygold Dubliner cheese. Sometimes, I think the omelet is just a vehicle for that grass fed dairy goodness.

                                              2. re: fldhkybnva

                                                Oh sweetie, I am sorry your Monday is acting like a Monday on you. Here's to hoping Tuesday will turn it around. My sweets makes a very respectable omlette that has jarred salsa in the egg mixture and ham and cheddar inside. You could easily sub prosciutto for the ham. I also like to add peppers and onions. And you are a cheese junky so you can mix it up. I bet you have a bunch of cheeses in the fridge. Make tomorrow a better day.:-)

                                                1. re: suzigirl

                                                  Indeed, I think I'll go for a mixture of Dubliner and Muenster. I usually always include onions and most often top with hot sauce but the salsa idea sounds good perhaps mixed with my favorite omelet hot sauce - Crystal! I have never really been a big cheese girl until the past year or so and now as you probably have noticed I'm quite cheese-obsessed. SO likes to joke that our fridge looks like a mini farm - stuffed with vegetables hanging out, meat piled up on the shelves and eggs and cheese coddled in the corners. I have to admit sometimes that when I peek into other fridges not that I'm judging but I feel very satisfied that I'm fortunate to fuel myself and to satisfy my love for food with primarily whole, minimally processed foods. I know many would never eat in the bedroom but a wonderful late night omelet in bed is my idea of a perfect end to a bad day.

                                                  1. re: fldhkybnva

                                                    I'm sorry the start to you week had to be so shitty :( I love prosciutto in omelets with parmesan and tomatoes. But all these ideas sound great. cheesy goodness will cheer anyone up!!

                                                    1. re: alliegator

                                                      The omelet was fantastic - my ginormous omelet (I'll leave the # of eggs a secret as my weightlifter size omelet usually scares many people but it's a normal size in our house) with sauteed onions, smoked turkey deli meat, prosciutto, and Dubliner/Muenster/Provolone cheese with alternating spicy salsa with Valentina and Crystal Hot Sauce. Thanks for all of the suggestions, I really enjoyed it and promptly passed out. Today has been much better than yesterday :)

                                                      1. re: fldhkybnva

                                                        wow, that sounds amazing.

                                                2. re: fldhkybnva

                                                  I can honestly say that bad days don't come too often for me since I am very much a half glass-full girl, but when it does "rain" it "pours". Today was one of those days for me - wanted something quick to eat so it was leftover TJ's spiral cut ham and deviled eggs from last night's Easter Dinner for my dinner tonight but still feeling a bit blah. Cooking would make me feel better but I too feel drained - good luck with your omelet!

                                                  Thanks for sharing your post with us - as my mother used to say "tomorrow the sun will rise again and all will be better".

                                                  1. re: littleflower

                                                    Thanks. I used to skip cooking if I was too tired, but I've found now that no matter how tired I am a quick cooked meal always makes life better even if it's just a quick omelet or grilled cheese. The sun did rise again today, higher than yesterday and I feel much better.

                                                    1. re: fldhkybnva

                                                      Today was a far better day for me as well - and yes, even something requiring minimum prep time makes me happy. I really am most at "home" in my kitchen.

                                                      1. re: littleflower

                                                        I'm so glad to hear you say that. People often mock me and ridicule me because I get such joy from cooking, but oh well I should let it roll off my back but then I feel like my passion is just kind of pointless with comments like "you just have to eat, why waste so much time caring about it." Onward and upward as we enjoy our yummy delights! I hope that your week continues to be great.

                                                        1. re: fldhkybnva

                                                          I have no time for those "eat to live" people, LOL.

                                                          I live to eat (and to cook! and to read about eating! and to read about cooking)

                                                          1. re: foodieX2

                                                            Amen!!! I couldn't have said it better myself foodieX2!

                                                            1. re: littleflower

                                                              Amen, me neither! I will sleep soundly knowing that I am right at home on WFD.

                                                  2. re: fldhkybnva

                                                    I'm so sorry to hear you had a bad day. But cheer up, Tuesday has to be better, right? As for what I like in an omelet, it would be onions (green if you have them), green peppers, mushrooms, diced ham and cheese. Sometimes I even throw in some diced tomatoes. I saute the veggies first to get them a little soft and then add them to the omelet.

                                                    1. re: boyzoma

                                                      I love mushrooms in omelets. However, I love them so much that my last mushroom omelet I overloaded so heavily that it fell into a crazy mess of eggs but rest assured it was delicious!! I eat quite big meals and a like to stuff in a lot of ingredients especially veggies and so am a chronic overstuffer who has to wrestle with food - tacos, omelets, fajitas, chicken. Anything that has to be stuffed will inevitably need some gentle whispering from me to encourage it to behave but that's what I love about it ;)

                                                      1. re: fldhkybnva

                                                        LOL. I hear you. And I love, love, love mushrooms. I'll use them in almost anything or by themselves. I'm also guilty of overstuffing all the same things you mentioned. We must be related.

                                                        1. re: boyzoma

                                                          Yes, mushrooms are umami crack. I can literally eat a lb in one sitting and be a very happy girl. I throw them in everything. Yea if I go out to a restaurant, I rarely order stuffed items as they just aren't stuffed enough for me.

                                                      2. re: boyzoma

                                                        BZ....you got it...not 2 much more!!!

                                                      3. re: fldhkybnva

                                                        The best cheese is Land I Lakes white American because it melts so great and doesn't taste heavy. Always use te cheese plus one or more o the following:
                                                        Sautéed broccoli, mushrooms and or potato (all are good alone or together)
                                                        Leftover crabcakes is also excellent.
                                                        Ham I prefer on the side cooked with syrup.

                                                        1. re: melpy

                                                          Potato in an omelet, good idea. I love crab as well. For about 9 months, my daily scrambled eggs were crab and bacon!

                                                          1. re: fldhkybnva

                                                            My secret omelet indulgence is fried rice. It's pretty common in Thailand. Just nuke up some leftover fried rice, make your omelet, and top with whatever kind of hot chili sauce you like and lots of cilantro. Yum.

                                                            1. re: alliegator

                                                              This morning I made fried rice with some leftover rice and added sauteed beef kielbasa rounds and topped with a fried egg and sriracha. So good!

                                                              1. re: ChristinaMason

                                                                Okay that sounds YUM, CM!!! Am now craving this...!

                                                      4. Oops, posted in the wrong bit!

                                                        1. Well, the chicken won out over steak tonight. The winds picked up here and there was a nasty chill in the air so of course, mr bc and his man cold dare not venture off the couch today. For lunch we had a light pasta w ricotta and asparagus then for dinner, chicken topped w pesto and Parmesan then wrapped in prosciutto and baked atop partially roasted tomatoes. I served this w a green salad and some crusty bread to mop up all the delicious juices.

                                                           
                                                           
                                                          3 Replies
                                                          1. re: Breadcrumbs

                                                            I'm a stuffed/wrapped chicken fanatic and this is a new idea Ive yet to try which sounds amazing. What temp and how long do you bake so prosciutto stays nice and flavorful?

                                                            1. re: fldhkybnva

                                                              Thanks so much. My chx breasts were quite lg and it took 30 mins at 400° but they came right out of the fridge. The prosciutto was absolutely delicious...especially w the amazing pan sauce spooned atop.

                                                              1. re: Breadcrumbs

                                                                Oooh pan sauce, just from the juice of the pesto and tomatoes? Sounds delicious. I think my stuffed chicken boobs will be wrapped in prosciutto this week. Last week I stuffed it inside with broccoli but this seems great!

                                                          2. Ugh, I too had 'one of those no-fun day Monday.' Dinner was vegetarian vegetable Campbell's soup and a toasted cheese with extra broily Swiss cheese. Made me feel better

                                                            4 Replies
                                                            1. re: sunangelmb

                                                              Yum! I think I might actually plan a grilled cheese and soup for this week now that you mentioned. I haven't had a cheesy sandwich of goodness in a vey very long time, not even sure the last time I bought or made bread :) I think it's time. Sorry you had a rough day as well but I'm glad the classic simple dinner helped. My plan is to eat and pass out to wake up in a few hours to do it all again :( hopefully the feel-good powers of my dinner will work while I dream. Here's to a better day tomorrow!

                                                              1. re: fldhkybnva

                                                                The row of peeps helped too :) grilled cheese and soup brings me back to childhood, and always helps. Better day tomorrow is our motto.

                                                                1. re: sunangelmb

                                                                  Better day tomorrow it is!!...so far!! (slap) - positive thinking, fldhkybnva

                                                              2. re: sunangelmb

                                                                Oh I used to love Campbell's Vegetarian Vegetable soup! My mom used to make that for us all of the time, and I remember her adding worcestershire sauce to it for a little more *oomph*. Your dinner is pure comfort food! Tomorrow promises for a better day!!

                                                              3. Tonight was pressed ham & cheese sandwiches on french bread for the BF and on herbed foccacia for myself...and I had a bowl of vegeterian vegetable soup...potato chips for the both of us.

                                                                2 Replies
                                                                1. re: Cherylptw

                                                                  I like that you call them pressed ham & cheese sandwiches. I think my less refined household calls them grilled cheese with ham :)

                                                                  1. re: fldhkybnva

                                                                    They were pressed actually; I sliced the foccacia and the french bread, buttered them and pressed them in the skillet with a heavy Dutch Oven first on both sides, THEN I added the meats/cheeses and pressed them again to melt the cheese. Not really a basic grilled cheese sandwich, more like a pannini

                                                                2. I just pulled Easter's leg of lamb off the grill (never happened yesterday, we filled up on brie en croute, veggies, salami, fresh fruit, etc.) and it's resting while the roasted cauliflower finishes. I nibbled a little loose piece and it's delicious, the extra day of marinading was a bonus. A green salad on the side.

                                                                  1. I have to agree - I can't believe I'm still craving cold-weather, comfort food in April.

                                                                    I made meatloaf last night, which I might make twice a year, with a 1 lb. portion of hamburger I pulled from the freezer. It's just for me, so it was supposed to be small. Bacon slices went on top. Was quite tasty, and made enough for me to be able to drop a thick slice off to my elderly aunt, and still have a couple more servings.

                                                                    Mashed potatoes and broccoli went alongside and this all will be for dinner again tonight - yea for leftovers!

                                                                    1 Reply
                                                                    1. re: Terrie H.

                                                                      Oh I definitely am too...but for me 45F is freezing cold. I'm cold when it's 70F and don't mind scarfing up some soup or chili when it's warm outside. Shockingly, Sunday in the midst of my cooking frenzy of several hours of braised lamb followed nearly immediately by a Zuni chicken at 475F I had to turn temperature down :) I haven't had meatloaf in decades and that sounds yummy right now...with bacon!

                                                                    2. Yesterday, I stopped at Stu Leonard's looking to buy something to make lunch for my poor son who has no break at all today, with an AP Chem test, and crew team practice meaning that he won't get home until at least 7PM. Per his request, I got roast beef and munster for a sandwich on French baguette made with avocado. While I was there, I saw some Florida corn, and decided to pretend it was corn season and make a corn salad for dinner. Then I saw some very nice-looking pork chops, and I got those and brined them. When the hubs got home, he threw them on the grill, and in addition to the corn salad, he and my son had left over mac and cheese. It was a nice, summery meal for a day that turned unexpectedly colder.

                                                                      1. Thai style pork & peanut curry.

                                                                        Spring onions and coriander stalks get a bit of a fry. So do slices of pork fillet. Red Curry paste (supermarket) & peanut butter goes in. Followed by sugar, soy, coconut milk and a little water. It simmers for 15 minutes with a lid on. Lid off, baby corn in, couple of minutes simmer to cook the corn; lime juice in. Eat - with jasmine rice.

                                                                        1. Steak tonight, with baked sweet potato and steamed fresh asparagus. Simple, fast, tasty. It's still much too cold for outdoor grilling. The stovetop skillet steak prep technique I learned just a couple of years ago makes for much easier cleanup than using the gas-oven broiler. You CAN teach an "old dog" cook new tricks!

                                                                          9 Replies
                                                                          1. re: MidwesternerTT

                                                                            What's your stovetop skillet steak prep? I don't use a grill very often so that's my usual method simple sear in a cast iron a few minutes each side then a few minutes at lower temperature. Do you have a different method?

                                                                            1. re: fldhkybnva

                                                                              Similar. I don't use cast iron (I couldn't convince my spouse to leave it out of the dishwasher). I use a copper-clad Revereware skillet without nonstick coating, with a bit of veg spray for the first side. I also cover for the final lower-temp cooking. My biggest challenges were deciding when to change to lower temp. And realizing that 7-minutes-per-side boiler timng was much too long for stovetop prep -- 2-3 minutes makes a huge difference with steak.

                                                                              1. re: MidwesternerTT

                                                                                Indeed! In our house, SO requests "please let it be near moving" and a few minutes too long and we are both unhappy :)

                                                                                1. re: fldhkybnva

                                                                                  Congrats on being able to eat meat cooked near rare...I myself have gone from medium well steaks to medium to now somewhere between medium rare to medium (medium rare is still a bit too rare for me, but medium a bit too well...).

                                                                                  One day I hope to be able to enjoy a medium rare bison steak.

                                                                                  1. re: littleflower

                                                                                    Is it a preference or your stomach disagrees? I love it, nice and pink and no more. I overcooked a ribeye to the point of dead a few weeks ago somehow, as SO and I have the steak routine pretty much down since we adore it so much and I think because it was so marbled vs our usual grass fed and bison steaks that it tastes quite ok. Do you like sashimi or sushi?

                                                                                    1. re: fldhkybnva

                                                                                      It's my preference to have the meat cooked between medium rare to medium, but as far as the tummy I cannot easily digest beef anymore - thank GOODNESS I discovered the joys of bison steak shortly after not being able to eat beef. I grew up in a total meat and potatoes family, and am happy that I have bison to turn to now for hamburgers and steaks.

                                                                                      Very smart question to ask about the sashimi/sushi...yes, actually I LOVE sashimi but that was a totally acquired taste. I had an ex-boyfriend of mine who loved sushi and I always have a rule to try everything at least once...so started off with unagi. I was hooked - went from eating unagi which is actually cooked eel to eating sashimi with chopsticks.

                                                                                      How often do you and your SO eat bison vs. beef? Do you all have a personal preference for one over the other?

                                                                                      1. re: littleflower

                                                                                        I love bison! I also love your rule to try anything once although maybe it's like a first date, you should try everything twice. I don't think I've had unagi, but I've heard that eel is quite good. We love both and usually will eat more beef than bison but mostly because it's more readily available. I can easily get both regular and grass fed beef but around here we only have ground bison and the occasional bison steaks and the quality really varies. Also a lot of the bison I have available is not 100% grass fed not that it matters that much to me but if I'm shelling out for it I'd rather it is. We occasionally will clean out the freezer and order bison/elk/etc online but since the holidays the freezer has been perpetually packed with who knows what. It depends on the preparation as to which I prefer over the other. For burgers, I love bison but we use a lot of ground bison/beef for other things like saute and stir fry and in those recipes I don't notice too much of a difference although the texture of the bison always seems "softer."

                                                                                        1. re: fldhkybnva

                                                                                          Good analogy between dating and food...wise to give most things and most people a second try. This appears to be true in the oozy eggs example! I vow not to give up on loving that liquid gold!!!

                                                                                          Bison is a bit softer which is probably why my tummy can digest it easier - I love the flavor of it and have found a secret to making bison burgers moist and flavorful (bison has the tendency to dry out more than beef when cooked). Whole Foods I believe sells only grass fed bison - that is where I used to buy my ground bison and bison ribeyes when I lived closer to one. I now by my bison at the farmer's market (opening up the first week of May - can't wait!!!) and it is from a farm that only raises grass fed bison.

                                                                                          You and your SO are lucky, I too wish I could eat grass fed beef because of the availability of it and also the price is slightly less than grass fed bison. I choose to look at the glass half full though and am blessed that I can eat and enjoy bison which is just as good or sometimes even better than some beef is.

                                                                                          1. re: littleflower

                                                                                            Indeed and although it's more popular now bison is still a special meat, eat up and enjoy!

                                                                          2. Time to tackle the Easter eggs left over from Sunday. I'm leaning towards trying a new to me dish of sambal telur, Malaysian style eggs. Whether or not this happens depends on if I can find an English language recipe that looks reliable. Otherwise it will be a standard South Asian egg curry for dinner. Kale salad on the side with a dressing made from shrimp paste and cilantro chutney.

                                                                            6 Replies
                                                                            1. re: JungMann

                                                                              I have always wanted to try an Indian style curried egg dish (there are 2 in my old Madhur Jaffrey cookbook that sound wonderful, and another from the old Two Fat Ladies), but I can't get anyone I know to want them. I'd love to hear about the Malaysian style.

                                                                              1. re: Terrie H.

                                                                                There are endless variations of eggs served in gravy. The Malaysian version serves them in a hot and sour gravy made from chilies cooked with onions, shrimp paste and tamarind. I've not had them before, but the combination of spicy and sour sounds like exactly what I want tonight.

                                                                                1. re: JungMann

                                                                                  I would love to hear how you end up fixing yours.

                                                                                  1. re: Terrie H.

                                                                                    I think I need to consult some Malaysian hounds for a better sambal telur. The recipes I found online were either too vague or written in Malay. From what I gathered, the sambal was to be made of rehydrated red chilies (I used tien tsin) and bird's eye chilies along with ground shallots and belacan (I used bagoong). The puree was then fried with onions and tamarind paste. I added fish sauce and a bit of ketchup, hoping for an umami boost, but the sambal still ended up tasting hollow. The dried chilies didn't have the right flavor and the bird's eyes are too assertive so the result is a lot of heat with not much flavor. I'll try to rescue it by frying more onions with mustard seed, cumin seed, coriander, turmeric, ginger and curry leaves to take the spice paste in a South Indian direction, but I would just as soon bin them right now.

                                                                                    1. re: JungMann

                                                                                      Even though it wasn't what you were envisioning, the flavors sound wonderful. I'm going to have to look up belacan, however!

                                                                                      Edit -- aha! shrimp paste?!!!!

                                                                                      1. re: JungMann

                                                                                        wow, JM, all that sounds like an absolute flavor bomb! amazing.

                                                                              2. Last night was Cod in a mushroom and vermouth sauce with quinoa. Quinoa is so hit or miss. Last week it was pretty good. This week it was practically inedible!

                                                                                Tonight is hot ham "club" (not as much bread) and French onion soup. Hopefully it all turns out well because I have Zumba tonight.

                                                                                6 Replies
                                                                                1. re: melpy

                                                                                  melpy, what is hit or miss about your quinoa? If it is texture, I swear by a technique I learned from some recipe on Epicurious: simmer for 10 minutes in water, then drain into strainer and steam in the strainer over an inch or 2 of simmering water with the lid on top of the strainer, if that makes sense. The simmer/steam technique gives me perfectly fluffy light quinoa every time.

                                                                                  1. re: GretchenS

                                                                                    No, it is the flavor. I have eaten it 2-3 times where I liked it and all the rest have been borderline inedible. Sometime cooked by me and other times out. It has this nutty rancid taste, sort of metallic. This was from te same bag as last week so it should be fine.

                                                                                    1. re: melpy

                                                                                      melpy, do you rinse the living heck out of it? It has a natural coating that tastes awful if you don't rinse it off. Not all recipes tell you to start by rinsing like crazy, either by running water over it in a strainer (my method), or by washing it in several changes of water. There is some pre-washed stuff out there but I always rinse that too, just less. Could that be the problem? Or maybe you got a box that had been on the grocery shelf too long....

                                                                                      1. re: GretchenS

                                                                                        Exactly---some are pre-rinsed, others not. Be sure to rinse to be safe. I've never had that yucky quinoa, but I fear it...

                                                                                    2. re: GretchenS

                                                                                      That could be helpful to me, I never get the "right" texture. Thanks for sharing!
                                                                                      Sorry about your quinoa last night, melpy. Hope the fish made up for it.

                                                                                    3. re: melpy

                                                                                      Any details on the cod?

                                                                                    4. Roasted butternut squash, steamed spinach, and a lovely grilled turkey burger stuffed with green chiles, avocado and raw goat's milk cheddar cheese, and topped with a sriracha honey glaze. No bun, a side of a huge, organic tomato, sliced. All washed down with a very large Starbuck's Early Grey Lemon Tea Latte. Can't wait!

                                                                                      2 Replies
                                                                                      1. re: DelishDi

                                                                                        ohhhhhhhh that burger with goat cheese and avo!

                                                                                        1. re: DelishDi

                                                                                          That sounds so delicious. Haven't heard of that latte...must check it out...lol :)

                                                                                        2. Tonight I'm taking some chicken leg quarters and shoving some herbs mixed with olive oil under the skin and roasting them. Also going to do some roasted red-skinned potatoes with rosemary, and more of our gigantor asparagus from Costco, roasted. Easy meal, and will have very little cleanup I think.

                                                                                          13 Replies
                                                                                          1. re: juliejulez

                                                                                            Why is it so ginormous these days? Is the spring asparagus usually bigger?

                                                                                            1. re: fldhkybnva

                                                                                              I have no idea, but it's very large, which is what we like. I got a 2.25lb bag of it at Costco for 4.99, it's from Mexico so I don't think it's seasonal asparagus. The stuff at the grocery store is pencil sized or a tiny bit thicker, so I don't think it has to do with the season. I think the thicker stuff works better for roasting or grilling.

                                                                                              1. re: juliejulez

                                                                                                Yea, in all of my stores in the past week or it's now huge whereas it's usually a medium thickness, who knows. I will remain the weirdo who picks up all of the bundles to find the thickness I like.

                                                                                                1. re: fldhkybnva

                                                                                                  that's me on the other side of the table doing the same....

                                                                                                  1. re: GretchenS

                                                                                                    +1 - I like the thick stuff that tasted like asparagus... the skinny stuff tastes like grass!

                                                                                                    1. re: gingershelley

                                                                                                      I'm a middle of the road girl, I hate thick and skinny. I like the index finger size.

                                                                                                      1. re: fldhkybnva

                                                                                                        For me, a bit bigger than index finger IS the thick size :). Above that, it does get kind of woody, or at least you must peel stalks, which is kind of a PITA to me.

                                                                                                        Did you know, that asparagus can grow 7" a day? wow

                                                                                                        1. re: gingershelley

                                                                                                          I guess my gigantor ones are around index finger size... I call them gigantor because compared to the ones my super market has, they are huge!

                                                                                                          1. re: juliejulez

                                                                                                            haha, yea I don't do pencils either!

                                                                                                          2. re: gingershelley

                                                                                                            I did, it's fascinating. OK, I took another look at my finger I'd say I like on the smaller side of an index finger which is a few mm or so which I think makes a difference. Recently, 90% is thumb thickness. I don't want no thumbs :) I do admit that the thicker spears between thumb and index are useful as I usually roast and it is usually the last thing plated and so they give a little more leeway in terms of cooking and not being overdone and stringy.

                                                                                                    2. re: fldhkybnva

                                                                                                      I used to search for the pencil thickness (or just not buy) until a couple of years ago, since I grew up with backyard asparagus that got tough/woody if it was much larger. But I tried the thumb-width stuff last year at about this time, with happy results.

                                                                                                      It finally dawned on me that the high-quality produce department at my store has earned my trust over the years -- they really DO know what they're buying.

                                                                                                      1. re: MidwesternerTT

                                                                                                        Yeah this thick stuff from Costco is really delicious, I grilled some on Saturday. But I've also had the woody stuff too... not good. I don't mind the thin stuff at all, it's better than nothing and I like it better for adding to pasta dishes.

                                                                                                        My mom started asparagus in her garden this year. I'm looking forward to visiting in a few years to eat it freshly picked.

                                                                                                    3. re: juliejulez

                                                                                                      I agree about better for roasting or grilling. I used to shun the fat ones but then I read something that caused me to buy them again. If you peel away the woody exterior, there is more there to roast w/o totally crisping them.

                                                                                                      That said, I bought several skinny bunches over the weekend and roasted one at high temp with lots of oil. I let them go long, by accident, and they ended up a bit like skinny french fries - quite yummy.

                                                                                                2. I bought some lovely looking asparagus yesterday so will probably turn that into risotto. I usually add courgettes, peas, mint, basil and lemon. I'm all about green vegetables at the moment.

                                                                                                  I'm building up my drinks cabinet (we had to give it all away before we moved to the US) and am going to treat myself to campari/aperol today depending on what I can find. A little pre-dinner campari soda would go down a treat.

                                                                                                  1 Reply
                                                                                                  1. re: helen_m

                                                                                                    Me too, I'm on a green vegetable kick. For most of my life I didn't' really want vegetables although would eat them and now even as a meatatarian every meal has to include a hefty dose of vegetables, they are delicious, I've really been missing out. I love that asparagus is back in season but it all seems to be the Fatty McFatty stalks which I'm not a big fan of. A drinks cabinet, what could be better?

                                                                                                  2. Something lighter after the Easter indulgence. Chicken kebabs (cumin, coriander, garlic), veggies and an Ottolenghi pilaf or Iranian-Jewish origin. Really lovely.

                                                                                                    I've been trying many of his recipes lately and have been enjoying the results.

                                                                                                     
                                                                                                     
                                                                                                    3 Replies
                                                                                                    1. re: twodales

                                                                                                      Those look wonderful, any specifics on the quantities? I really need to buy some coriander. I have no clue why I don't have any fresh in the cabinet.

                                                                                                      1. re: fldhkybnva

                                                                                                        To be honest I had thought about marinating the chicken in a homemade teriyaki-like sauce but once I decided on the pilaf I went for more approriate spicing. I tossed the chicken chunks in a little olive oil and sprinkled the coriander and cumin over...purely eyeballing it. I crushed fresh garlic and tossed again. Some s & p and we were good to go. Quick, easy. tasty and healthy too.

                                                                                                        I believe the pilaf was from "Jerusalem" by Ottolenghi and Tamimi.Perhaps it was called pilaf with fresh herbs or some such title.

                                                                                                      2. re: twodales

                                                                                                        Nice. Lighter is definitely the way to go after the long weekend.

                                                                                                        Your pictures look great.

                                                                                                      3. ok, here we go.... back from my 5 day trip with CHers L.Nightshade and onceadaylily in Bellingham & Whidbey Island, WA. Oh the things we cooked/ate/drank/saw/did! Perfectly beautiful time, absolutely delish. A list of things we made, and a few pics:

                                                                                                        bloody mariacarmen (concocted by L.N. - bloody mary with sriracha, anchovy, bacon, caperberry, and other good things) with cheese and bread;
                                                                                                        mussels with lime/chiles;
                                                                                                        strawberry and greens salad in a lemon/olive oil;
                                                                                                        roasted pears and goat cheese over an almond/garlic/olive oil paste on crostini;
                                                                                                        green apple risotto with seared foie gras and aged balsamic;
                                                                                                        cauli dish (lingua asked me for the "recipe" for this, so here goes: chop a head of cauli into small bits (not the core), saute minced shallots, the cauli, and fresh scraped corn until starting to brown, about 25 mins., add minced garlic, sultanas, salted capers, pepitas (or toasted pine nuts if you're not afraid of pine mouth), minced hot chiles, s&p, saute awhile longer, stirring, then mix in lots of chopped cilantro, and top with buttered toasted breadcrumbs);
                                                                                                        marinated and grilled pork and beef tenderloins;
                                                                                                        bitter chocolate and almond tart (Caprese, i think it was called);
                                                                                                        fresh oysters with two different mignonettes;
                                                                                                        Mt. Tam cheese and bread and olives
                                                                                                        Uni pasta (pasta made fresh at home with great finesse by Mr. Nightshade) topped with caviar;
                                                                                                        grilled marinated duck breasts;
                                                                                                        blue cheese flans served with greens;
                                                                                                        tortilla de papa (very caramelized!)
                                                                                                        paella with lobster, fresh clams (that we foraged ourselves!), calamari, Spanish chorizo, ñora peppers, saffron, paprika, parsley, whole scallions & lemon wedges;
                                                                                                        manchego and almond sable tart;
                                                                                                        braised eggs with lamb, tahini and sumac (killer hangover stuff!)
                                                                                                        pasta (again, made fresh at home) with fennel, roasted tomatoes, clams and shrimp, and some of those buttered toasted breadcrumbs.

                                                                                                        i'm sure i left something out. there were many more inventive cocktails and lovely wines. it was a hugely delicious trip with fantastic company. now to lose some poundage before my Chicago trip at the end of the month...

                                                                                                         
                                                                                                         
                                                                                                         
                                                                                                         
                                                                                                         
                                                                                                         
                                                                                                         
                                                                                                         
                                                                                                         
                                                                                                         
                                                                                                         
                                                                                                         
                                                                                                         
                                                                                                         
                                                                                                         
                                                                                                        27 Replies
                                                                                                        1. re: mariacarmen

                                                                                                          Wow, that is some good eating. I'd love to hear more about the blue cheese flan.

                                                                                                          1. re: tcamp

                                                                                                            I'll ask L. Nightshade if she'll share! It was supposed to be cabrales cheese for our spanish night but she was out so she subbed another blue. they were amazing.

                                                                                                            1. re: tcamp

                                                                                                              I'm happy to share the flan. I just throw it together and eye the texture, so I don't have exact measurements, but it's easy and pretty forgiving, and it always comes out well.

                                                                                                              Throw all of the following in a food processor:
                                                                                                              About 4 ounces of good blue cheese. I use a Cabrales when I can find it. This time it was a French blue. I look for a dry, crumbly cheese, not a creamy one.
                                                                                                              2-3 cloves of roasted garlic (I just stick them in the microwave with a bit of olive oil for a few seconds)
                                                                                                              2-3 eggs, depending upon size
                                                                                                              3/4 - 1 cup cream

                                                                                                              Oil ramekins and place a circle of parchment paper on the bottom for easy removal. Fill to desired level.
                                                                                                              Bake ramekins in a bain marie at 325º for 30 - 40 minutes depending upon how large and how full the ramekins are.

                                                                                                              I usually make some kind of relish to go with these, caramelized onions and pears with a bit of balsamic works well. This time I just tossed some greens in agrumato and fig balsamin, and added a few strawberries. I always top them with toasted, chopped hazelnuts. Very nice with a fino sherry!

                                                                                                              1. re: L.Nightshade

                                                                                                                Photo...

                                                                                                                 
                                                                                                                1. re: L.Nightshade

                                                                                                                  Thank you, that certainly looks easy and delicious.

                                                                                                                2. re: L.Nightshade

                                                                                                                  agrumato! i couldn't remember the name of that delicious stuff. that salad went perfectly with it - the earthiness of the nuts, the lemony dressing, the creamy flan.... yum!

                                                                                                              2. re: mariacarmen

                                                                                                                Wow. Looks like you had a great time. And the pictures look outstanding. Glad you had fun.

                                                                                                                1. re: mariacarmen

                                                                                                                  Extraordinary!

                                                                                                                  1. re: mariacarmen

                                                                                                                    Fantastic! Beautiful pictures. So glad the three of you had a great time.

                                                                                                                    1. re: mariacarmen

                                                                                                                      That is the most amazing list and set of pictures -- absolutely incredible! Fabulous food gorgeously plated and photographed. Ooof, your Chicago trip is going to have a tough act to follow! What an amazing Chowdventure you had...

                                                                                                                      1. re: mariacarmen

                                                                                                                        Color me jealous!!!

                                                                                                                        1. re: foodieX2

                                                                                                                          thanks, kids! it was pretty danged great.

                                                                                                                        2. re: mariacarmen

                                                                                                                          Two words - Day-YAM!!!

                                                                                                                          1. re: mariacarmen

                                                                                                                            A damn fine CH weekend. And nice weather, etc. in the Puget Sound to boot! You rocked it girlfriend!

                                                                                                                            1. re: mariacarmen

                                                                                                                              Did anyone snore?
                                                                                                                              Definitely would have ruined the event?

                                                                                                                              1. re: PHREDDY

                                                                                                                                we all had separate, lovely accommodations, thanks to the Nightshades. they generously gave up their beautiful room to me, with the most excellent view in the house!

                                                                                                                                 
                                                                                                                                1. re: mariacarmen

                                                                                                                                  Oh that is a gorgeous view...and amazed by all the good eats you all had to enjoy!! Glad you all had a great time!

                                                                                                                                  1. re: mariacarmen

                                                                                                                                    Hopefully you weren't anywhere near the bluff landslide!

                                                                                                                                    1. re: LindaWhit

                                                                                                                                      we actually were! blocks away! but safe. funny, that story made international news, L.Nightshade kept getting messages from people asking if they were ok.

                                                                                                                                      1. re: mariacarmen

                                                                                                                                        I'm not surprised it made international news. The equivalent of 40,000 dump truck loads or 5.3 million square feet of dirt slides down a hill? That's a LOT of dirt!

                                                                                                                                        1. re: mariacarmen

                                                                                                                                          I did worry about you all when I heard about the landslide -- eeek, blocks away... So glad you are all safe and sound.

                                                                                                                                          1. re: GretchenS

                                                                                                                                            aw, so sweet! thanks!

                                                                                                                                      2. re: mariacarmen

                                                                                                                                        Staggering view equalled by staggering generosity!

                                                                                                                                    2. re: mariacarmen

                                                                                                                                      Oh my gosh! Seeing all this food in one post... now I know why my pants felt a bit snug on Monday.

                                                                                                                                      This was such a great visit, and mariacarmen made a stellar paella. She also left me with a new addiction to 'nduja, and an odd fancy for chevdo Indian snack food.

                                                                                                                                      onceadaylily had the most success with clam digging, supplying us with clams for paella and for pasta the following day. She even reached detente with an unexpected crab.

                                                                                                                                      1. re: L.Nightshade

                                                                                                                                        It read as pure food heaven, L.Night! And very glad your home is safe. I've been to the Seattle area once, and loved it.

                                                                                                                                        1. re: L.Nightshade

                                                                                                                                          i left the chevdo!! i got home and told luis about it, he looked it up on line - i'm going to have to get him some, to taste.

                                                                                                                                          1. re: mariacarmen

                                                                                                                                            I know! I found it after you left. I've put it to good use. I think it would be nice sprinkled on lentil soup.

                                                                                                                                      2. Last night was leftover barbeque and sides from the restauramt meal that was Easter dinner. Glad to see the last of it.
                                                                                                                                        We overbought cheap burger Saturday so tonight will be hamburg stroganof and tomorrow is looking like stuffed peppers. I made the spanish rice last night and tomorrow morning I'll add onion, burger, tomato sauce and lots of tex mex seasoning so tomorrow, a latish night, all I have to do is stuff and bake the peppers. Big red field peppers have been showing up in stores New England and they are cheap and pretty.

                                                                                                                                        1 Reply
                                                                                                                                        1. re: Berheenia

                                                                                                                                          I love stuffed peppers, your variation sounds great. I might try it without rice, stuffed fajitas l!

                                                                                                                                        2. My dinner is going to go in one of two directions.
                                                                                                                                          Direction one: grocery store has spring roll wrappers. Then I'm going to give prosciutto, fontina and basil spring rolls a whirl. Why not? Someone's got to try something strange and since I'm solo tonight, it may as well be me.
                                                                                                                                          Direction 2: No spring roll wrappers. Dinner will be simple parm risotto, rotisserie chicken from the deli, and roasted carrots.

                                                                                                                                          1. Attempting to make a shepard's style pie with my leftover lamb, carrots and potatoes.

                                                                                                                                            I sautéed some onions in oil, coarsely chopped the leftovers carrots and added them to onions along with some garlic. While they cooked I pulsed the lamb in my FP, with some seasonings and set aside. I added some tomato paste, white wine, a little roux and couple dashes of worcestershire sauce to the veggies and let it cook down/thicken. Stirred in the lamb and poured the whole thing into a pie plate. I layered the leftovers potatoes dauphinase on top of the meat and sprinkled the whole things with cheese.

                                                                                                                                            It's bubbling away in the oven and smells divine. Hopefully it will taste good. Now if only my guys would get home from lacrosse! I am starving.

                                                                                                                                            13 Replies
                                                                                                                                            1. re: foodieX2

                                                                                                                                              It sounds delicious, I hate smelling food I want to eat and having to wait. The worst is at the holidays and I refuse to nibble because I don't want to "ruin" it for myself later :)

                                                                                                                                              1. re: fldhkybnva

                                                                                                                                                whoa - will power!

                                                                                                                                                1. re: mariacarmen

                                                                                                                                                  Yea, I know shocker!

                                                                                                                                              2. re: foodieX2

                                                                                                                                                I am so happy that you made lamb shepherd's pie...I saw this featured on one of the TV cooking shows but didn't copy down the recipe for it.

                                                                                                                                                I wonder if it would work just as well with ground lamb? I was about to buy more ground lamb from Fresh Market and wanted to make something with it that I have never made before.

                                                                                                                                                1. re: littleflower

                                                                                                                                                  It was fabulous!!! The lamb was a little over done since it was twice booked but it was still good. The potatoes (cream butter!) and the cheese made it really decadent! I am a full belly delly gal.

                                                                                                                                                  The original recipe calls for ground lamb, mashed potatoes and peas but I wanted to use my leftovers. I think it was Alton Brown but I make it from memory and I swear it never comes out the same way twice. I say go for it!

                                                                                                                                                  1. re: foodieX2

                                                                                                                                                    Thanks - I love AB and his recipes so will have to look this one up. The way you prepared it sounds straightforward with quality ingredients which is how I like to cook...I really don't like recipes that call for 25 different ingredients needed.

                                                                                                                                                    I am still working on TJ's leftover ham so that is WFD again tonight.

                                                                                                                                                  2. re: littleflower

                                                                                                                                                    Ground lamb or minced lamb are both great in a lamb shepard's pie; I would treat pre-cooked minced lamb differently however, so it doesn't turn old and tough.

                                                                                                                                                    Ground lamb, you can mix in with onions, etc. earlier and season - almost more integrated into your saucy bottom part. But, I think the original idea is to use up leftover lamb.

                                                                                                                                                    I love both!

                                                                                                                                                    1. re: littleflower

                                                                                                                                                      i often make it with ground lamb (for my Oldster since the BF doesn't love it) and it turns out great.

                                                                                                                                                      1. re: mariacarmen

                                                                                                                                                        Thanks for your thumbs up for making it with ground lamb mc...will have to try it out as soon as I make my way over to Fresh Market to buy a pound of it.

                                                                                                                                                      2. re: littleflower

                                                                                                                                                        Shepherd's pie (and its beef equivalent - cottage pie) are traditionally made in the UK from the leftovers of the Sunday roast. Nowadays, I suspect its more usually made with minced/ground meat.

                                                                                                                                                        This is a decent recipe - although traditionally the topping would be just potato but I like the inclusion of leeks, although I'm not keen on the inclusion of cheese.
                                                                                                                                                        http://www.deliaonline.com/recipes/cu...

                                                                                                                                                        1. re: Harters

                                                                                                                                                          Thanks, Harters...nice to have input about a traditionally English (British?) dish from you. I too am not too keen on the cheese but the rest of the recipe looks great!

                                                                                                                                                          1. re: littleflower

                                                                                                                                                            Certainly British, rather than just English. I've seen online suggestions that it may have originated in Scotland but I suspect that that it will have been quite a common "use up" sort of dish.

                                                                                                                                                      3. re: foodieX2

                                                                                                                                                        I'm so glad you posted this. My father won't eat leftover leg of lamb, which my mother always has after Easter, but I know he'd eat this. Sounds wonderful!

                                                                                                                                                      4. Lots of broccoli popping up in the garden. So tonight is grilled salmon, broccoli and jasmine rice. I am getting out of cooking tonight and am quite happy about it. Juicy fish covered in lemon.... yum

                                                                                                                                                        11 Replies
                                                                                                                                                        1. re: suzigirl

                                                                                                                                                          Suzigirl, what part of the US do you live that you have such an abundance of wonderful veggies already ready for picking in the garden? Your dinner sounds fresh and yummy - do you put anything else on the salmon (marinade?) before you grill them?

                                                                                                                                                          1. re: littleflower

                                                                                                                                                            Sarasota, Florida. The garden is kicking ass. The thing that is making me mad is the birds are stealing my maters before I get to pick them. And i use Badia complete seasoning on the salmon along with garlic and lemon. Very simple but tasty.

                                                                                                                                                            1. re: suzigirl

                                                                                                                                                              A 'bird cover' is called for on your 'maters' to keep those things for yourself SG!

                                                                                                                                                              1. re: gingershelley

                                                                                                                                                                Bless your heart. I was thinking a shotgun and a baking dish.

                                                                                                                                                                1. re: suzigirl

                                                                                                                                                                  Down with that. 4 n 20 blackbird pie?

                                                                                                                                                                  Back in Louie XIV days, they used to imprison them under the crust, and bake them live hoping they would live to fly out to surprise the guests....

                                                                                                                                                                  I hope the birdies were surprised by all that crust and cover.

                                                                                                                                                                  That is why I vote for the net over your veggies:) Let them be surprised you kept it for yourself.

                                                                                                                                                                  1. re: suzigirl

                                                                                                                                                                    I am laughing hard at that one...!

                                                                                                                                                                    1. re: littleflower

                                                                                                                                                                      me too!

                                                                                                                                                                      1. re: GretchenS

                                                                                                                                                                        :-)

                                                                                                                                                              2. re: littleflower

                                                                                                                                                                I love a filet of salmon salt and pepper and perhaps a rub of roasted garlic, perhaps a sprinkle of fresh herbs...yum!

                                                                                                                                                                1. re: fldhkybnva

                                                                                                                                                                  That sounds perfect for me but the fish hating bf has very specific designs on the only fish he likes. Salmon, badia, garlic lemon and butter(it was margarine til I came along). And (gasp) cheddar cheese on his. I have tried other fish and he is hesitant. Even meaty fish like mahi mahi which I find mild. I think he likes the fact that even overcooked it is still moist.

                                                                                                                                                                  1. re: suzigirl

                                                                                                                                                                    Wow, I don't follow the seafood and cheese rule much as I'm a cheese lover but cheddar and salmon is a new one for me :) You like what you like, right?

                                                                                                                                                            2. Wow! So many great meals being served up.

                                                                                                                                                              Tonight will be Korean braised baby backs. The ribs are separated, quickly par boiled, then braised in a semi-sweet and spicy sauce until fall off the bone tender.

                                                                                                                                                              This pic is of the ribs starting their journey - slathered with sauce and beginning the braise.

                                                                                                                                                               
                                                                                                                                                              19 Replies
                                                                                                                                                              1. re: hannaone

                                                                                                                                                                Pork is such a great vehicle for bold flavors.
                                                                                                                                                                Braised in a lightly sweetened gochujang/soy sauce/doenjang mixture, these ribs were fantastic.

                                                                                                                                                                Served with rice, soy sauce pickled garlic, and garnished with red & green peppers and thin sliced garlic.

                                                                                                                                                                 
                                                                                                                                                                 
                                                                                                                                                                1. re: hannaone

                                                                                                                                                                  they look fantastic. i love those flavors.

                                                                                                                                                                  1. re: hannaone

                                                                                                                                                                    Wow! I'm lovin' these posts.

                                                                                                                                                                  2. re: hannaone

                                                                                                                                                                    Would you share your recipe? It sounds amazing and I'd love a new idea for ribs.

                                                                                                                                                                    1. re: Terrie H.

                                                                                                                                                                      Maeun Dwaeji Galbi (매운돼지갈비)

                                                                                                                                                                      3 to 5 pounds Pork spare or baby back ribs

                                                                                                                                                                      Marinade/Braise sauce
                                                                                                                                                                      1 small onion
                                                                                                                                                                      8 cloves garlic
                                                                                                                                                                      1 small Asian pear
                                                                                                                                                                      1 1/2 Tablespoon sesame oil
                                                                                                                                                                      4 Tablespoons soy sauce
                                                                                                                                                                      4 Tablespoons red pepper paste (kochujang)
                                                                                                                                                                      5 Tablespoons Honey or brown sugar
                                                                                                                                                                      1 tablespoon doenjang (fermented soy bean paste/miso)
                                                                                                                                                                      2 Tablespoons rice wine
                                                                                                                                                                      1 ounce ginger
                                                                                                                                                                      water as needed to thin.

                                                                                                                                                                      Garnish
                                                                                                                                                                      4 medium cloves garlic
                                                                                                                                                                      2 red chile peppers
                                                                                                                                                                      2 green chile peppers

                                                                                                                                                                      Preparation
                                                                                                                                                                      Ribs
                                                                                                                                                                      Seperate the ribs by slicing between each rib.
                                                                                                                                                                      Rinse in cold water.
                                                                                                                                                                      Place in a pot, cover with water, and bring to a boil.
                                                                                                                                                                      Boil for two to three minutes, remove from heat, drain, and rinse in cold water.

                                                                                                                                                                      Marinade/Sauce
                                                                                                                                                                      Put the garlic into your blender/food processor.
                                                                                                                                                                      Peel the onion, ginger, and pear, then cut into pieces small enough for your blender/food processor and add to garlic.
                                                                                                                                                                      Add just enough water to be able to blend into a smooth paste.
                                                                                                                                                                      If you don't have a blender/food processor, you can do a very fine mince of the onion, garlic, pear, and ginger, or mash them with mortar/pestle.
                                                                                                                                                                      Add all marinade/sauce ingredients to a mixing bowl and mix well. The resulting mix should be like a thick paste.

                                                                                                                                                                      Place the ribs in a large mixing bowl, add the marinade, and turn/mix until all the ribs are well coated

                                                                                                                                                                      Garnish
                                                                                                                                                                      Cut the peppers in half from top to bottom, then thin slice into "threads".
                                                                                                                                                                      Thin slice the garlic from top to bottom.

                                                                                                                                                                      Broil/Grill
                                                                                                                                                                      Cover the marinade coated ribs and refrigerate for 6 to 12 hours (overnight is Okay)

                                                                                                                                                                      Grill
                                                                                                                                                                      Cook the ribs about 6 to 8 on each side, until a light char begins to show.

                                                                                                                                                                      Broil
                                                                                                                                                                      Heat oven to 350 and cook the ribs for about an hour, turning only once.

                                                                                                                                                                      Braise
                                                                                                                                                                      Marinate for about 1 hour.
                                                                                                                                                                      Place the ribs and all the marinade/sauce into a large pot/pan.
                                                                                                                                                                      Add 1/4 cup water and mix.
                                                                                                                                                                      Heat over high heat until the sauce begins to boil, then reduce heat to low.
                                                                                                                                                                      Simmer for one hour, turning and mixing often to keep the ribs covered in sauce and prevent burning.

                                                                                                                                                                      Garnish the ribs and serve with steamed rice and banchan.

                                                                                                                                                                      1. re: hannaone

                                                                                                                                                                        Thank you so much. I can't wait to try this!

                                                                                                                                                                        1. re: hannaone

                                                                                                                                                                          One of my favorite ways with short ribs. I am definitely trying your recipe this week. Sounds terrific!

                                                                                                                                                                          1. re: hannaone

                                                                                                                                                                            The spouse and I miscommunicated about asparagus and now I have 2 huge bunches. We love it, but my fridge is always veg heavy and this is a bit much. I have soups for the week made already! Anyhoooo... If anyone has a favorite prep that might coordinate with tonight's dinner...suggestions would welcomed. Otherwise, I will just quick roast them with a bit of salt and sesame oil.

                                                                                                                                                                            Dinner will be small plates of korean honey pork belly slices with lettuce, scallion pancake and dipping sauce with banchan of pickled spicy cauliflower and daikon.

                                                                                                                                                                            1. re: sedimental

                                                                                                                                                                              I make pesto with asparagus replacing the basil with raw asparagus. You can also do half and half with basil or even mint.

                                                                                                                                                                              It is great on pasta . It makes a great pizza topping with fontina and prosciutto. Makes a great topping for bruschetta with fresh mozzarella.

                                                                                                                                                                              1. re: foodieX2

                                                                                                                                                                                Sounds fascinating. I have never had that before.
                                                                                                                                                                                I am going to try it!

                                                                                                                                                                              2. re: sedimental

                                                                                                                                                                                Honey pork belly?
                                                                                                                                                                                You have my undivided attention.

                                                                                                                                                                                1. re: hannaone

                                                                                                                                                                                  Oh yeah...
                                                                                                                                                                                  I have made it before and really like it. Easy peasy dinner when you feel like nibbling on multiple items or "use up stuff in the fridge night" for sides.
                                                                                                                                                                                  I always buy a large amount of thinner pork belly slices at H Mart and repackage them into dinner size servings and always have them on hand in the freezer. They are so quick to thaw and cook and ................who doesn't love pork belly?

                                                                                                                                                                                  http://heartmindandseoul.com/honey-po...

                                                                                                                                                                                  1. re: sedimental

                                                                                                                                                                                    looks fantastic, thanks!

                                                                                                                                                                                    1. re: sedimental

                                                                                                                                                                                      Hey sedimental... you are in my neighborhood, no? I've never found pork belly around here. What is H Mart?

                                                                                                                                                                                      1. re: L.Nightshade

                                                                                                                                                                                        Yes, but I shop at H Mart in Lynnwood.

                                                                                                                                                                                        H Mart is a big Korean fully loaded grocery store. I mean BIG, complete with a home and kitchen equipment section, huge fresh produce section, butcher, "deli", mini mall, food court, etc.

                                                                                                                                                                                        The selection and prices (ridiculously inexpensive) more than make up for the gas cost to get there and back, especially if you have something else going on down South.

                                                                                                                                                                                        99 Ranch is down that way too. I usually make it a "2 fer" and stock up. Huge Chinese selection.

                                                                                                                                                                                        Edit: not American Korean food...Korean Korean food :)

                                                                                                                                                                                        1. re: sedimental

                                                                                                                                                                                          Wow, thanks. That's really good to know, and I had NO idea. I rarely get down to Lynnwood these days, but your post makes me want to make a trip!

                                                                                                                                                                                          1. re: L.Nightshade

                                                                                                                                                                                            We make a trip from the Spokane area just to shop at H-Mart and stock up on our Korean ingredients several times a year.

                                                                                                                                                                                            1. re: hannaone

                                                                                                                                                                                              That's quite a recommendation. I'm so glad I dropped into this thread. I used to work every day in Everett, and I still go there periodically. Can't wait to check it out.

                                                                                                                                                                                      2. re: sedimental

                                                                                                                                                                                        Thanks, now I have something else on my "must try" list.

                                                                                                                                                                            2. Well, I think no one can top the weekend of eating that MC had with LN and Onceadaylily, but I ate pretty well over the weekend as well.

                                                                                                                                                                              Saturday was family Easter celebration as BIL & SIL had family plans with her side on Sunday. Stepmom who is a fab cook made a wonderful lamb shank prep, lot's of thyme, melted tomatoes, red wine, rosemary. Sides of steamed new potatoes with mint & garlic, tiny peas with loads of butter, spinach salad. Oceans of wine.
                                                                                                                                                                              I made a wonderful moist almond cake from DL - I highly recommend this cake! It baked up nice and tall; I split it and filled with lime curd, then served with mixed berry compote with some cassis added, and soft whipped cream. YUM. http://www.davidlebovitz.com/2010/06/...

                                                                                                                                                                              Sunday, eggy action with friends in the morning with soft cooked poached eggs in Shashuka (from Jerusalem), served with prosciutto bread a friend made, toasted, a nice fruit salad, and prosecco.

                                                                                                                                                                              In the evening, I cooked for my roomie and I; and did a 1/2 of a turkey breast on the grill, brined in garlic, smoked paprika, bay leaves, thyme and oregano. A nice pan of spanikopita, and grilled asparagus. A couple of slices of Saturdays' cake I brought back home for us to finish. Yummers.

                                                                                                                                                                              Lamb will be had this week when it finally goes on sale around here.

                                                                                                                                                                              Tonight, I am making a 'hot brown' sandwich with some of that leftover turkey, bacon, sauteed mushrooms, fat slice of tomato, and that cheesy sauce up top. More asparagus on the side. Should be delish!

                                                                                                                                                                              24 Replies
                                                                                                                                                                              1. re: gingershelley

                                                                                                                                                                                gingershelley, did you buy any chance use the TJ's 1/2 turkey breast? I have seen those available there but have never tried them, and admittedly a bit hesistant to when it's off turkey season (not sure how much their turkey turnover rate is in April - concerned about freshness).

                                                                                                                                                                                1. re: littleflower

                                                                                                                                                                                  LF; no, I scored the 1/2 turkey breast on discount (and 3 packages of 2 turkey thighs each) at the local kroger for $1.99 a lb. they needed to be sold that day.

                                                                                                                                                                                  I don't like any pre-brined turkey, which I think TJ's is (?).

                                                                                                                                                                                  I loved how it turned out - very moist and flavorful. I had a rockin' sandwich yesterda (turkey, avocado, bacon, tomato on rye, with dandelion greens and tooo much mayo), and then there is that hot sandwich that WAS going to be WFD tonight, but is now on hold..... (more separately).

                                                                                                                                                                                  1. re: gingershelley

                                                                                                                                                                                    Seriously jealous of your good eats lately. Turkey, hot brown, turkey sandwich, hot brown, spanikopita, hot brown, lamb, hot brown. I am sensing a theme here.

                                                                                                                                                                                    1. re: suzigirl

                                                                                                                                                                                      suzigirl, would you like to come over for a 'hot brown" - I am sensing a theme here too:)

                                                                                                                                                                                      1. re: gingershelley

                                                                                                                                                                                        Love those Hot Browns...best thing about Thanksgiving!

                                                                                                                                                                                        1. re: gingershelley

                                                                                                                                                                                          I have my keys in hand and shoes are going on my feet.

                                                                                                                                                                                      2. re: gingershelley

                                                                                                                                                                                        I love turkey and have been interested to roast a breast for a dinner but just need ideas. I'd like to avoid the typical herb seasoning reminiscent of Thanksgiving which while I love is obviously not the only way to cook a turkey. I often buy turkey cutlets instead of chicken breasts but I rarely cook the entire or 1/2 breast.

                                                                                                                                                                                        1. re: fldhkybnva

                                                                                                                                                                                          OK so this is a bit Thanksgiving-y, but it really is good, made with a whole turkey breast. Might be hard to roll it with just a half, but perhaps *gasp* YOU COULD STUFF IT!! http://www.foodnetwork.com/recipes/in...

                                                                                                                                                                                          1. re: fldhkybnva

                                                                                                                                                                                            Great seasoning and the BBQ really take a turkey breast out of T-day territory,fldhkybnva.

                                                                                                                                                                                            I like turkey breast, as it can be very juicy if brined and carefully cooked (JUST to temp, and a good long rest).

                                                                                                                                                                                            All in the seasoning choices. A bbq rub is awesome, as is a Persian treatment with coriander, paprika, allspice, etc. like a kofta kebab flavor in the brine. serve with pita, a cucumber salad, sliced tomatoes, etc. YUM!

                                                                                                                                                                                            Many choices with the 2+ lbs. of white meat waiting for a 'treatment'!

                                                                                                                                                                                            1. re: gingershelley

                                                                                                                                                                                              Indeed, I have been planning a roast Peruvian chicken but now I think I might use the seasoning mixture for a roast turkey breast and probably will give it a nice brine.

                                                                                                                                                                                            2. re: fldhkybnva

                                                                                                                                                                                              Just this weekend I purchased a 3lb boneless breast roast and divided it into two separate recipes of deliciousness. The first was a marvelous grilled turkey shawarma recipe http://chowhound.chow.com/topics/8612... and the next was a Salvadoran-style turkey sandwich that I mentioned in the last wfd thread. Between my family of four, we got two awesome dinners and two lunches out of one $20 breast.
                                                                                                                                                                                              I really recommend the shawarma--it was fantastic!

                                                                                                                                                                                        2. re: gingershelley

                                                                                                                                                                                          The turkey breast sounds great, any more details on your specific amounts? I am currently infatuated with paprika and it adorns quite a few dishes now.

                                                                                                                                                                                          1. re: fldhkybnva

                                                                                                                                                                                            fldhkybnva; LOVE your posts, but man your 'handle' is hard to remember how to spell. I copy and paste:)

                                                                                                                                                                                            I am pretty 'loose' about brining - go by feel mostly for seasoning, remembering ratio's of the water, sugar,salt. I tend to do a heavy salt brine, and do for a short time as I usually don't plan ahead.

                                                                                                                                                                                            I am in the gallon plastic bag camp for brine, so it doesn't take too much brine to completely submerge something, and takes up little refridge space while it 'perks'.

                                                                                                                                                                                            So this was a quart of water, 1/3 cup Kosher salt, 2 tbsp. sugar, 4 bay leaves (I like bay leaf), 3 smashed cloves of garlic, about a tsp. each of dried thyme, oregano, sharp smoked paprika. I nearly only use dried herbs in preps such as this. Fresh for fresh cooking. I marinated for 4 hours, then just grilled on the cool side of my grill, and finished in the oven for the last 10 degrees of temp, as it looked like the skin was going to burn (can't have that!).

                                                                                                                                                                                            A good discussion of brining can be found here: http://ruhlman.com/2009/01/brine/

                                                                                                                                                                                            1. re: gingershelley

                                                                                                                                                                                              Why, thank you and yes I've had this problem ever since I created it as a wee young elementary/middle schooler. I've pondered becoming a new person on Chow but that wouldn't be any fun, I'd have to recreate myself :) Perhaps, I can go by fld. For some reason I guess I just put up with "dry" meat, but I've never wet brined. I love dry brining and ever since I discovered Zuni have been doing it very frequently and of course have always been doing it with steak which I season ahead of time but I think wet brining is probably faster. Great, do you find brining makes it much more salty? I imagine you skip salt when you cook?

                                                                                                                                                                                              1. re: fldhkybnva

                                                                                                                                                                                                We *could* call you "fieldhawk" for the first 5 letters of your handle. Or "beenova" for the last 4 letters. :-)

                                                                                                                                                                                                1. re: LindaWhit

                                                                                                                                                                                                  Field Hockey ? northern VA

                                                                                                                                                                                                  1. re: hannaone

                                                                                                                                                                                                    Right on! Wow, I'm impressed no one can ever figure it out. I no longer live in northern VA but lived there as a kid and was an avid field hockey player. I don't live too far now, Baltimore, but now I spend more time in the hospital than on a field.

                                                                                                                                                                                                    1. re: fldhkybnva

                                                                                                                                                                                                      aw, i knew that! shoulda spoken up sooner!

                                                                                                                                                                                                    2. re: hannaone

                                                                                                                                                                                                      You are a genius -- I couldn't figure that one out in a million years.

                                                                                                                                                                                                    3. re: LindaWhit

                                                                                                                                                                                                      Fieldhawk...I like it!

                                                                                                                                                                                                      1. re: fldhkybnva

                                                                                                                                                                                                        FFFFF..how about WTFNVA....easy enough?

                                                                                                                                                                                                        1. re: PHREDDY

                                                                                                                                                                                                          Classic and quite appropriate it seems

                                                                                                                                                                                              2. re: gingershelley

                                                                                                                                                                                                gs, that cake sounds amazing - and i don't even care about sweets. i'd say your eating weekend was pretty wonderful too.

                                                                                                                                                                                                1. re: mariacarmen

                                                                                                                                                                                                  That cake was SO good (the lime curd was a bonus - I got 3 jars on close-out at my yuckmart - who clearly don't have customers who know good products - for $1.00 each!).

                                                                                                                                                                                                  I must have compared 5 different ground almond cakes and had a hard time deciding. I am going to make a different one from Amanda Hesser book today that has sour cream and egg yolks only for a party tomorrow... will report on it too.

                                                                                                                                                                                                  It was a fine eating weekend:)

                                                                                                                                                                                              3. Woohoo, I survived Tuesday with less distress than Monday! Today is my light day for the week so I promptly exited at 5pm in preparation for what will likely be another long, hellish day tomorrow. But, for now, we revel in the greatness of today! I usually reserve stuffed chicken boobs for the weekend but I was really in the mood for them tonight...when am I not in the mood for them. The rendition tonight was chicken stuffed with broccoli, prosciutto, and a mix of Dubliner, Muenster and Cheddar wrapped in bacon. I needed a lovely full-of-fat meal tonight and so it was although I stuffed the chicken pretty good with broccoli. SO was impressed at the amount of broccoli I manged to shove into a chicken cavity. And, just because I love both meat and veggies, the broccoli stuffed chicken was accompanied by roasted asparagus. I can't get enough of it and now that the price has come down I'll be inhaling a lot of stalks. It was delicious! I am fairly new to prosciutto as it never seemed very appetitzing to me but after my first taste I have been hooked. I think this weekend I might wrap the boobs in prosciutto instead of putting it on the inside or finally do the chicken cordon bleu with prosciutto instead of black forest ham. Here's to a great rest of the week, WFDers.

                                                                                                                                                                                                 
                                                                                                                                                                                                 
                                                                                                                                                                                                 
                                                                                                                                                                                                2 Replies
                                                                                                                                                                                                1. re: fldhkybnva

                                                                                                                                                                                                  Thank you for the idea. I have broccoli coming out of the garden right now and that is a perfect way to use them up. BTW SO is right, damn that's alot of stuffing girl. Nice job. I bet that hit the spot

                                                                                                                                                                                                  1. re: suzigirl

                                                                                                                                                                                                    I'm a broccoli fanatic, well many veggies so and with veggies I figure the more the better plus my chronic overstuffing problem. I was destined to stuff 2 cups of broccoli between 2 breasts with many a cheese cube and prosciutto. It was surprising though how much they expand and the sliced on the side method is so much better than my old roulade method.

                                                                                                                                                                                                2. Despite the cold weather we've just started to have, I wanted something spring-like - and also had some ricotta to use up. So Lemon-Ricotta Fettuccine with Asparagus and Chicken was what was for dinner.

                                                                                                                                                                                                  I blended together the following and then set aside.

                                                                                                                                                                                                  3/4 cup of ricotta cheese
                                                                                                                                                                                                  1/4 cup grated Parm-Reg
                                                                                                                                                                                                  2 tsp. of lemon zest
                                                                                                                                                                                                  2 tsp. of fresh lemon juice
                                                                                                                                                                                                  1 Tbsp. roasted garlic
                                                                                                                                                                                                  2 Tbsp. chopped fresh Italian flat-leaf parsley
                                                                                                                                                                                                  1/2 tsp. salt
                                                                                                                                                                                                  1/4 tsp. freshly ground black pepper

                                                                                                                                                                                                  Set aside.

                                                                                                                                                                                                  1 b/s chicken breast was cut up and sauteed in some olive oil and set aside.

                                                                                                                                                                                                  One-third box of Barilla fettuccine was cooked, and about 1 cup of thin asparagus was cut into 1" pieces and added to the cooking pasta 2 minutes before the pasta was done. Remove about 1/2 cup of the pasta water before draining and add to the ricotta-lemon sauce.

                                                                                                                                                                                                  Put the fettuccine, asparagus, and sauteed chicken back into the pasta pot, add the lemon-ricotta sauce, and stir to blend.

                                                                                                                                                                                                  Serve and sprinkle some additional Parm-Reg over top.

                                                                                                                                                                                                  Pretty good! The ONLY thing I'd change is cut back on the amount of parsley. (And WHY do supermarkets sell such large bunches of parsley? I'm going to have to use a lot of it over the next week! LOL)

                                                                                                                                                                                                  20 Replies
                                                                                                                                                                                                  1. re: LindaWhit

                                                                                                                                                                                                    I wholeheartedly agree on the enormous amounts of herbs they sell to us...I do not have a green thumb so growing them here has not been very successful, and the parsley and thyme that I often use in recipes I end up throwing half of it away bc I can't use it all up. Yes, I could freeze it but found that just isn't the same as having the fresh ready and available.

                                                                                                                                                                                                    1. re: littleflower

                                                                                                                                                                                                      Last time I looked, Whole Foods sold some herbs in bulk... ie you could buy like 1 sprig of rosemary or just a couple sprigs of thyme, and just pay by the pound (so it cost pennies). I don't shop there anymore as it isn't convenient to get to, but I do miss those bulk herbs.

                                                                                                                                                                                                      1. re: juliejulez

                                                                                                                                                                                                        Oh juliejulez, you have no idea how much I miss living close to a Whole Foods. Moved away from one that was about 20 min. away, and now live in an area where the closest is about an hour away - with time constraints it just isn't feasible to make it out there.

                                                                                                                                                                                                        I never looked for the herbs at WF in the bulk aisle bc at that time I did not use herbs in a lot of my cooking - now that I have learned my way a little more around the kitchen, how I wish I had my own herb garden so I could just snip off as much as I need!

                                                                                                                                                                                                        1. re: littleflower

                                                                                                                                                                                                          Oh they're not in the bulk aisle, they were always over by the other bigger bunches of herbs in the produce.

                                                                                                                                                                                                          This last summer I grew my own herbs that I used most often (parsley, rosemary, thyme) in a pot on my porch. They died once over the summer, but the little plants are so cheap I just replaced them.

                                                                                                                                                                                                          But yes... I feel your pain. There's one sorta near my work, but what the real tragedy is is... no Trader Joe's where I live. They say they're building a couple but no ETA yet.

                                                                                                                                                                                                          1. re: juliejulez

                                                                                                                                                                                                            Oh I can feel your pain on that one - I honestly would not know what I would do anymore without living near a Trader Joe's. You open up my refrigerator and cabinet and I would say at least 90 percent of the items has the TJ's label on it. Quality ingredients, many gourmet/organic, and at incredible prices.

                                                                                                                                                                                                            It is safe to say I am pretty addicted to the Joe.

                                                                                                                                                                                                            1. re: littleflower

                                                                                                                                                                                                              I am jealous of all of the TJs shoppers. The nearest is 40 minutes away and so unless I'm in the area which is rare, I don't make a special trip. I love that place.

                                                                                                                                                                                                              1. re: fldhkybnva

                                                                                                                                                                                                                Are you near a Whole Foods? There are so many times that I think to myself that I wish I still lived near WF to pick up some items that I can only get there.

                                                                                                                                                                                                                1. re: littleflower

                                                                                                                                                                                                                  Yup, although the Whole Foods in Baltimore is quite tiny and so the stock is very limited so it's not the mecca that it is in other places. In fact, when I go home to NJ my mom cracks up that all I want to do is go to Whole Foods. I do frequent Wegmans a lot which I love and it's a giant superstar here as it is elsewhere.

                                                                                                                                                                                                                  1. re: fldhkybnva

                                                                                                                                                                                                                    Fldhkybnva I may have a Trader Joe's...but sadly enough no Whole Foods and no Wegman's. I would LOVE to live near a Wegman's as well!

                                                                                                                                                                                                            2. re: juliejulez

                                                                                                                                                                                                              BTW...crossing my fingers for you that they hurry up and build a TJ's near you soon!!!

                                                                                                                                                                                                          2. re: juliejulez

                                                                                                                                                                                                            I can't recall either Whole Foods near me selling herbs in bulk. I'd just love to be able to about half of the amount of parsley I just bought this evening! LOL

                                                                                                                                                                                                            I *am* very much looking forward to warm enough weather to be able to grow my own parsley, thyme, rosemary, oregano, and basil.

                                                                                                                                                                                                          3. re: littleflower

                                                                                                                                                                                                            What is with the bouquet of parsley?

                                                                                                                                                                                                            1. re: fldhkybnva

                                                                                                                                                                                                              I never have this problem---parsley finds its way into so many of our meals (a friend makes fun of me for this).

                                                                                                                                                                                                              1. re: ChristinaMason

                                                                                                                                                                                                                It does now for us as well because I'm tired of tossing it! Now I just pull of some leaves, dice and toss around the kitchen and they seem to land on many plates.

                                                                                                                                                                                                                1. re: ChristinaMason

                                                                                                                                                                                                                  That's a good thing...I have heard how good parsley is for you, and parsley has the ability to turn any dish into looking shall I say *chef-y*. Is your friend one of those eat-to-live people? :-)

                                                                                                                                                                                                            2. re: LindaWhit

                                                                                                                                                                                                              It drives me insane! Although I was quite proud that last week I managed to use the entire bouquet in 3 days before it withered to badness.

                                                                                                                                                                                                              1. re: LindaWhit

                                                                                                                                                                                                                that sounds VERY lovely and springy. i love ricotta with lemon.

                                                                                                                                                                                                                1. re: mariacarmen

                                                                                                                                                                                                                  I *do* wish I had used the mini food processor to blend the ricotta more smoothly. Next time. :-)

                                                                                                                                                                                                                2. re: LindaWhit

                                                                                                                                                                                                                  Sounds really good- licking the screen...

                                                                                                                                                                                                                  1. re: LindaWhit

                                                                                                                                                                                                                    Tabbouleh salad is my solution for too much parsley. However there is no solution for too much tabbouleh.

                                                                                                                                                                                                                  2. Since my son is now getting home from crew practice STARVING at about 7PM, I have to have a meal ready to serve more or less the minute he walks in the door. Today, it was my Chipotle Burrito Bowl hack with chicken breast, pinto beans, lime cilantro rice, leftover corn salad, salsa and guacamole. It was excellent, and filled the bill.

                                                                                                                                                                                                                    5 Replies
                                                                                                                                                                                                                    1. re: roxlet

                                                                                                                                                                                                                      my son would LOVE that after hockey!

                                                                                                                                                                                                                      1. re: roxlet

                                                                                                                                                                                                                        A great meal for younger athlete. Fills all the nutritional needs.

                                                                                                                                                                                                                        1. re: roxlet

                                                                                                                                                                                                                          Hello! Do you have a spice mixture for the Bowl hack? I enjoy Chipotle every so often but I imagine I could recreate it at home for less salt and avoid the swollen Michelin woman ankles.

                                                                                                                                                                                                                          1. re: fldhkybnva

                                                                                                                                                                                                                            It's fairly simple. Cook up some rice, add in some cilantro and lime juice when it's done, and toss. Cook some beans -- black or pinto -- adding finely chopped garlic and onion. Add canned beans, half rinsed, add some cumin and red pepper flakes. Rub chicken breasts with garlic, chile powder, cumin, oregano, salt and pepper, lime, and grill indoors on a grill pan, or outdoors if the weather is nice. Serve with guacamole and salsa. A lot of steps, but not difficult.

                                                                                                                                                                                                                            1. re: roxlet

                                                                                                                                                                                                                              Sounds great, thanks. I have a taco seasoning which I love but I think the flavor is a bit different than that reminiscient of Chipotle although it seems to include the same ingredients though the added lime probably will make a difference as well as the grilling vs saute.

                                                                                                                                                                                                                        2. My WFD took a serious detour when I couldn't really find what I was looking for at the grocery store. I was pulling out and noticed a "take and bake" pizza chain. One that has been a topic of debate over on Serious Eats. So, I roll in, order up, and am on my way. I then stopped for a needed tank of gas. Got home and tried to transfer the damned thing from it's paper plate to the pan. Process was no bueno, and required a slug of Jack Daniels.
                                                                                                                                                                                                                          What I made of the mess is baking now, I'll report back.
                                                                                                                                                                                                                          Disclaimer *I is not always the sharpest tool in the shed, but I think this is a task I could have handled. Disclaimer #2: my car is black and it's 90 today.

                                                                                                                                                                                                                           
                                                                                                                                                                                                                           
                                                                                                                                                                                                                          24 Replies
                                                                                                                                                                                                                          1. re: alliegator

                                                                                                                                                                                                                            Psst... I think they're meant to be baked on the paper plate :) I know the Papa Murphy's ones are.

                                                                                                                                                                                                                            1. re: juliejulez

                                                                                                                                                                                                                              Oh. My. Goodness.
                                                                                                                                                                                                                              You are indeed correct. I, um, didn't read the instructions...
                                                                                                                                                                                                                              O_o

                                                                                                                                                                                                                              1. re: alliegator

                                                                                                                                                                                                                                You should have seen what my first "take n bake" experience produced.

                                                                                                                                                                                                                                1. re: hannaone

                                                                                                                                                                                                                                  Oh please, do tell. I just put myself waayyy out there, so what's your nightmare?

                                                                                                                                                                                                                                  1. re: alliegator

                                                                                                                                                                                                                                    Umm -- Highly carbonized may be a good description.

                                                                                                                                                                                                                                    1. re: hannaone

                                                                                                                                                                                                                                      Hmmm, I see. Well, I think we've all learned something here.

                                                                                                                                                                                                                                2. re: alliegator

                                                                                                                                                                                                                                  I love it, it now has it's own personality alliegator style.

                                                                                                                                                                                                                                  1. re: alliegator

                                                                                                                                                                                                                                    Well you're talking to the girl who used to manage to screw up boxed mac and cheese (who knew you shouldn't rinse the mac part?) because I thought I didn't need directions.

                                                                                                                                                                                                                                    1. re: juliejulez

                                                                                                                                                                                                                                      Haha!! I'm with you. My elementary school report cards said I didn't take direction well, so it makes sense that I would ignore them as an adult.

                                                                                                                                                                                                                                    2. re: alliegator

                                                                                                                                                                                                                                      ohhh no.... that is TOO FUNNY! sorry allie, but it's just the type of thing i woulda done.

                                                                                                                                                                                                                                  2. re: alliegator

                                                                                                                                                                                                                                    Well, I did put together a reasonable looking pizza out of the mess, and the taste is so-so. Feel free to have a laff at my "I ain't be needin' no directions-ness" :)

                                                                                                                                                                                                                                    1. re: alliegator

                                                                                                                                                                                                                                      The result...

                                                                                                                                                                                                                                       
                                                                                                                                                                                                                                      1. re: alliegator

                                                                                                                                                                                                                                        Looks like a phoenix from the fire Alliegator

                                                                                                                                                                                                                                        1. re: suzigirl

                                                                                                                                                                                                                                          You are too kind, Suzi. Too kind.

                                                                                                                                                                                                                                        2. re: alliegator

                                                                                                                                                                                                                                          I like it, it looks artisan, whatever that means! I'm sure some restaurant could sell that as rustic, artisan, some other non-descript "descriptor" and get paid for it.

                                                                                                                                                                                                                                      2. re: alliegator

                                                                                                                                                                                                                                        I vote you and suzigirl for the most hilarious posts for the night - *process required a slug of Jack Daniels* had me rolling.

                                                                                                                                                                                                                                        1. re: littleflower

                                                                                                                                                                                                                                          Why, thank you so much! It's nice to crash and burn amongst friends here. And I don't even usually drink JD, I think it was just left out and handy by the man gator :)
                                                                                                                                                                                                                                          Suzi had a gem with that one... :)

                                                                                                                                                                                                                                          1. re: littleflower

                                                                                                                                                                                                                                            Well, its not my fault. The birds have it coming. Eating my maters. The bums

                                                                                                                                                                                                                                            1. re: littleflower

                                                                                                                                                                                                                                              second littleflower's vote!!

                                                                                                                                                                                                                                            2. re: alliegator

                                                                                                                                                                                                                                              omigosh, I just HOWLED reading this allie! "required a slug of Jack Daniels" -- i know just how that feels! And I bet most of us don't read a lot of directions....

                                                                                                                                                                                                                                              1. re: GretchenS

                                                                                                                                                                                                                                                I'm so glad you got a howl :D I'm still laughing today. I think about food so much that when I get something that should be no-brainer, my brain literally becomes set at 0.

                                                                                                                                                                                                                                                1. re: alliegator

                                                                                                                                                                                                                                                  You too? I thought I was the only one who always had food front and center in my brain.

                                                                                                                                                                                                                                                  1. re: fldhkybnva

                                                                                                                                                                                                                                                    I think about what I might make for dinner during my morning shower, and formulate Google searches of ingredients while I'm driving to work.

                                                                                                                                                                                                                                                    So no. She's not the only one who is always thinking of food. :D

                                                                                                                                                                                                                                                    1. re: fldhkybnva

                                                                                                                                                                                                                                                      Oh, not all the time. There's also fashion and home décor going on in there.
                                                                                                                                                                                                                                                      But mostly food.

                                                                                                                                                                                                                                              2. Okay, after last night's "heat and eat" of slices of TJ's spiral cut ham leftover from Easter Dinner...tonight I was in the mood for some light cooking, and need to very much thank fldhkybnva for providing the inspiration for this one....

                                                                                                                                                                                                                                                Omelette with ham (my all-time favorite) and crostini! Diced up a couple slices of ham and sauteed them in a little olive oil. When I saw they were nicely carmelized I added in a little Kerrygold butter (I love the taste of butter/olive oil together in an omelette) then the eggs. I like my omelettes cooked medium well (don't judge here) and this one turned out perfectly. The hardest part is the flip onto the plate to make it look presentable...I still need to work on that part.

                                                                                                                                                                                                                                                I took a slice of TJ's Tuscan Pane bread (LOVE that bread!) and drizzled it with a little olive oil then put it under the broiler until the edges crisped up a bit. Added a half of a pink grapefruit to the party which had the right acidity to cut through the richness of the ham omellette.

                                                                                                                                                                                                                                                Easy, quick, borderline-gourmet, and freakin' YUM.

                                                                                                                                                                                                                                                BTW (and I consider myself a fairly good speller) how do you spell omellette? 2 L's and 2 T's? I think I spelled it three different ways in this one post.

                                                                                                                                                                                                                                                18 Replies
                                                                                                                                                                                                                                                1. re: littleflower

                                                                                                                                                                                                                                                  This way: "Omelette with ham..." :-)

                                                                                                                                                                                                                                                  1. re: LindaWhit

                                                                                                                                                                                                                                                    Thanks LW... :-), yes that does look much better (and correct!) to spell it that way.

                                                                                                                                                                                                                                                    1. re: LindaWhit

                                                                                                                                                                                                                                                      Or "omelet" per my Webster's word guide.

                                                                                                                                                                                                                                                      1. re: MidwesternerTT

                                                                                                                                                                                                                                                        'American english vs. French with the two tt's n final e......

                                                                                                                                                                                                                                                        1. re: gingershelley

                                                                                                                                                                                                                                                          Here in the UK, we take the French spelling over American English - but then France is only 21 miles away.

                                                                                                                                                                                                                                                    2. re: littleflower

                                                                                                                                                                                                                                                      Anything with Kerrygold is divine. The butter/olive oil combo is great. I usually throw a pat in with the rendered fat from the usual bacon which appears in my omelet.

                                                                                                                                                                                                                                                      1. re: fldhkybnva

                                                                                                                                                                                                                                                        Yes and TJ's has Kerrygold butter for the cheapest price around - 2.79. Once you go Kerrygold, you can't go back to other butters.

                                                                                                                                                                                                                                                        1. re: littleflower

                                                                                                                                                                                                                                                          I agree, though I do love President as well for some variety.

                                                                                                                                                                                                                                                          1. re: fldhkybnva

                                                                                                                                                                                                                                                            me too. and Plugra!

                                                                                                                                                                                                                                                            1. re: mariacarmen

                                                                                                                                                                                                                                                              I always get Plugra when our market has it, love it! And when we cross the border, I try to buy Canadian butter. It seems much better than ours.

                                                                                                                                                                                                                                                              1. re: L.Nightshade

                                                                                                                                                                                                                                                                Trader Joe's usually carries it too, and maybe cheaper.

                                                                                                                                                                                                                                                                1. re: L.Nightshade

                                                                                                                                                                                                                                                                  LN-that's so funny about the Canadian butter. And here I am lusting after all the bricks o' dairy fat that are available at TJ's & Whole Foods that sadly exist nowhere near me! Is there a particular brand that you like from Canada, or do you find them all to be tastier?

                                                                                                                                                                                                                                                              2. re: fldhkybnva

                                                                                                                                                                                                                                                                President is usually a better price. But Trader Joe's no longer sells it. :-(

                                                                                                                                                                                                                                                                1. re: fldhkybnva

                                                                                                                                                                                                                                                                  Interesting...have heard of Plugra but never have heard of President butter. Is there much difference in taste/quality amongst the three?

                                                                                                                                                                                                                                                                  1. re: littleflower

                                                                                                                                                                                                                                                                    OH yes, at first I thought to myself uh it's butter but you can tell the difference. I like President more than Plugra but who knows why and I know many Plugra lovers. Also I've tried Lurpak which now hangs in the freezer for baking uses.

                                                                                                                                                                                                                                                                    1. re: fldhkybnva

                                                                                                                                                                                                                                                                      Fresh Market which is near us sells Plugra.

                                                                                                                                                                                                                                                                      I must try this Plugra. I love me some good butter and am excited to try any good brand I can get my hands on.

                                                                                                                                                                                                                                                                      What I would like to try in the future: homemade butter. I have not gotten to that stage yet, although I hear it is not that difficult - just don't have the time right now to devote to it.

                                                                                                                                                                                                                                                                2. re: littleflower

                                                                                                                                                                                                                                                                  President is like Breakstone's in terms of commerciality. They even had it in Egypt, which tells you something!

                                                                                                                                                                                                                                                                  1. re: roxlet

                                                                                                                                                                                                                                                                    Sadly I don't think it's sold anywhere near me. Does WF sell it? If I ever make my way back down to the nearest WF (which is a lonnnng over hour away sitting in traffic) I would definitely pick up a pack of it.

                                                                                                                                                                                                                                                            2. Tonight I tried that recipe for Whole Foods Garlicky Kale Salad that has been posted a few times on CH and is floating around the internet. There are several different versions of it. Wow! Really addicting. We ate the entire small clam shell of baby kale with dinner! I didn't think it would be that good. A new favorite.

                                                                                                                                                                                                                                                              7 Replies
                                                                                                                                                                                                                                                              1. re: sedimental

                                                                                                                                                                                                                                                                Sounds divine!

                                                                                                                                                                                                                                                                1. re: sedimental

                                                                                                                                                                                                                                                                  Can you share the recipe you actually made?

                                                                                                                                                                                                                                                                  tks, Sedimental.....

                                                                                                                                                                                                                                                                  1. re: gingershelley

                                                                                                                                                                                                                                                                    Ha! I had it booked on my iPad and didnt have access to it when I posted last night!

                                                                                                                                                                                                                                                                    Here it is. Garlic heavy...seriously stinky :) I made it exactly as written and was not disappointed.

                                                                                                                                                                                                                                                                    http://makingstuffanddoingthings.blog...

                                                                                                                                                                                                                                                                    1. re: sedimental

                                                                                                                                                                                                                                                                      Thanks Sedimental! Sounds great - will give it a try on your recommendation:)

                                                                                                                                                                                                                                                                      1. re: sedimental

                                                                                                                                                                                                                                                                        i wonder what you could sub for the Braggs? soy? Maggi seasoning?

                                                                                                                                                                                                                                                                        1. re: mariacarmen

                                                                                                                                                                                                                                                                          Maybe a mix of soy and maggi. That's what the stuff tastes like to me, at least.

                                                                                                                                                                                                                                                                          1. re: linguafood

                                                                                                                                                                                                                                                                            Yes, it does taste like that...a bit "more than soy" It's made from soy so I bet a mix would be really similar.
                                                                                                                                                                                                                                                                            Note: the dressing this recipes makes, made ALOT of dressing. Too much for me for one go round. I saved it because I think it would make a fabulous salad dressing in a lettuce salad with chickpeas, sun dried tomato, feta, olives.

                                                                                                                                                                                                                                                                  2. Tonight was my old stand-by. Two poached eggs on a bowl of sushi rice with asparagus, edamame, garlic, tomatoes, radishes and cabbage. With lots of soy sauce and rooster chile garlic sauce. And a glass of Buffalo Trace for dessert.

                                                                                                                                                                                                                                                                    1 Reply
                                                                                                                                                                                                                                                                    1. re: rainbowbrown

                                                                                                                                                                                                                                                                      Now that's my kind of dessert. Dinner sounds good, too

                                                                                                                                                                                                                                                                    2. tonight's carb-free dinner was a salad the BF whipped up for me, at my behest again, of leftover pork roast, poached eggs, greens, shallots, and a mustardy vinaigrette - a take on salade lyonnaise, if you will. he also made little crispy FRIED POTATOES to throw on it, as we usually do (as a sort of sub for croutons), and i had the willpower to say NO. He got all the crunchy darling things! am i a saint, or what?

                                                                                                                                                                                                                                                                       
                                                                                                                                                                                                                                                                      4 Replies
                                                                                                                                                                                                                                                                      1. re: mariacarmen

                                                                                                                                                                                                                                                                        Ooh I like the idea of frying up little dices of potatoes to substitute for the croutons...good for you for having the willpower to say "no" to those! That sounds like you had a yummy dinner!!

                                                                                                                                                                                                                                                                        1. re: mariacarmen

                                                                                                                                                                                                                                                                          Pork roast AND eggs AND fried potatoes? Oh my!

                                                                                                                                                                                                                                                                          1. re: LindaWhit

                                                                                                                                                                                                                                                                            well, a Salade Lyonnaise would be lardons and poached eggs, and we toss in fried cubes of potatoes for crunch. it's like a breakfast salad - soooo good.

                                                                                                                                                                                                                                                                            but i skipped the potatoes!

                                                                                                                                                                                                                                                                          2. re: mariacarmen

                                                                                                                                                                                                                                                                            saint. Yes, that is the word I would choose for you.... Hee hee.

                                                                                                                                                                                                                                                                          3. Last night I unexpectedly had to work quite late, so there was no time for ground beef thawing or meatloaf making. Instead, I seared off some tenderized beef cutlets/"minute steaks" (which were actually a mess and so overprocessed, they looked like beef lace and fell apart!). Served those over buttered white rice with a goodly heap of warmed romesco sauce on top. DH made a salad of frisee w/ strawberries and avocado with balsamic, which turned out to be an excellent pairing.

                                                                                                                                                                                                                                                                            Tonight saw the low-carb meatloaf (which was pretty decent) served up with roasted spiced butternut squash. I made a second dinner, which I'm bringing to a coworker tomorrow AM:

                                                                                                                                                                                                                                                                            -pureed cannellini bean soup with an optional herb pesto stir-in
                                                                                                                                                                                                                                                                            -homemade clover honey wheat rolls with roasted garlic butter
                                                                                                                                                                                                                                                                            -beef pot roast with chunky carrots and rutabaga
                                                                                                                                                                                                                                                                            -steamed white rice w/ butter
                                                                                                                                                                                                                                                                            -steamed green beans w/ browned butter and lemon zest
                                                                                                                                                                                                                                                                            -banana bread - half recipe cooked in a square 8X8-in. pan
                                                                                                                                                                                                                                                                            -peachy parfait - this was thrown together after I realized the gelatin I'd intended for panna cotta is not kosher

                                                                                                                                                                                                                                                                            My coworker's wife has some dietary restrictions due to chemo (nothing too spicy, acidic, salty/peppery), so I had to keep reminding myself to use a light hand. I think everything turned out pretty well, considering, but the flavors sure would "pop" more if there was more seasoning! Ah well.

                                                                                                                                                                                                                                                                            4 Replies
                                                                                                                                                                                                                                                                            1. re: ChristinaMason

                                                                                                                                                                                                                                                                              Bravo for the homemade clover honey wheat rolls! Even better that you made roasted garlic butter to spread on them...drooling now!!

                                                                                                                                                                                                                                                                              1. re: ChristinaMason

                                                                                                                                                                                                                                                                                Whenever I go home, mom and I have to go to our favorite cafe at least once a day for our favorite strawberry salad with balsamic...now I'm tempted to get in the car and drive north to the homestead.

                                                                                                                                                                                                                                                                                1. re: ChristinaMason

                                                                                                                                                                                                                                                                                  CM, very nice of you to share your culinary talents with a co-worker in need. Well done:)

                                                                                                                                                                                                                                                                                  1. re: gingershelley

                                                                                                                                                                                                                                                                                    Thanks, you three!

                                                                                                                                                                                                                                                                                2. Last night I made zuni cafe chicken. I have to admit, I was feeling a little skeptical during the cooking process, but I was greatly impressed with the outcome. I will certainly be making it again next time I buy a chicken. I served it with homemade sage, summer savory, leek and onion dressing and peas.

                                                                                                                                                                                                                                                                                  Tonight will be a bowl of clam and scallop chowder and some homemade bread for dipping in the broth.

                                                                                                                                                                                                                                                                                   
                                                                                                                                                                                                                                                                                   
                                                                                                                                                                                                                                                                                   
                                                                                                                                                                                                                                                                                   
                                                                                                                                                                                                                                                                                  14 Replies
                                                                                                                                                                                                                                                                                  1. re: Musie

                                                                                                                                                                                                                                                                                    Yay, another Zuni fan!! I love it and will likely make it quite often as we're big chicken eaters. I'm glad you enjoyed it, I too was skeptical and couldn't figure out the allure. I still have issues with overcooked breast meat but I might try trussing next time to see if that helps. It looks gorgeous! My fingers are icicles in April and your soup sounds delicious as well. What kind of bread are you planning?

                                                                                                                                                                                                                                                                                    1. re: fldhkybnva

                                                                                                                                                                                                                                                                                      It had to be tried after reading all the rave reviews! The breast meat on mine was just right for me and was surprisingly juicy and the herbs (I used rosemary and sage) just subtly flavoured the meat wonderfully.

                                                                                                                                                                                                                                                                                      I whipped up a quick loaf of white sandwich bread last night so I could make roast chicken sandwiches for work. I'll likely use that to dip in my soup. Alternatively I have a single brioche roll left, but I'm thinking that'll get made into croutons or breadcrumbs instead.

                                                                                                                                                                                                                                                                                      1. re: Musie

                                                                                                                                                                                                                                                                                        How big was your bird and how long did you cook? It looks like you trussed it right? I usually have a 3 lber and it's done in 45 minutes but I think it might actually only need 40 minutes.

                                                                                                                                                                                                                                                                                        1. re: fldhkybnva

                                                                                                                                                                                                                                                                                          I think it was around 3.3lb (1.5kg) and I did truss it, mainly to make it a little easier to handle.

                                                                                                                                                                                                                                                                                          I cooked it for a good 45 to 50 minutes. Up to 25 mins before I flipped it breast side down, 15 mins, flipped it back over to re-crisp the skin for 10 mins, then I let it sit tented on a cooling rack over a plate for 20 mins before I carved it. I did end up turning the oven down though from the original 475F to 440F after about 30 mins.

                                                                                                                                                                                                                                                                                          1. re: Musie

                                                                                                                                                                                                                                                                                            Musie did it still splatter up the inside of your oven even though you turned it down to 440F? I would like to some day try the Zuni method but a) do not want a messy oven - long story about the self-cleaner option on it being a pain and b) afraid of the smoke/setting off smoke detector.

                                                                                                                                                                                                                                                                                            1. re: littleflower

                                                                                                                                                                                                                                                                                              I heard so much about the Zuni chicken mess, I was reluctant to try it. When I did, I changed nothing, but did not have a spatter issue at all. Don't know what the difference is.

                                                                                                                                                                                                                                                                                              If you do it, don't pass on the accompanying bread salad; it is just wonderful, and I almost decided not to do it. Would have been a big mistake.

                                                                                                                                                                                                                                                                                              1. re: L.Nightshade

                                                                                                                                                                                                                                                                                                Yea, I have yet to make the Zuni. Embarrassingly enough, if I do it this week it will be week 3 so perhaps I'll make the bread salad.

                                                                                                                                                                                                                                                                                                1. re: fldhkybnva

                                                                                                                                                                                                                                                                                                  I haven't yet made the Zuni chicken yet either, "fieldhawk". ;-)

                                                                                                                                                                                                                                                                                                  1. re: LindaWhit

                                                                                                                                                                                                                                                                                                    I'm loving this new moniker! Although I have no idea what I'm talking about, I have made the Zuni chicken, but not the Zuni chicken bread salad...I blame sleep deprivation.

                                                                                                                                                                                                                                                                                                    1. re: fldhkybnva

                                                                                                                                                                                                                                                                                                      Ahh - well, I've not made either. So you're one up on me!

                                                                                                                                                                                                                                                                                              2. re: littleflower

                                                                                                                                                                                                                                                                                                I only had like 15 minutes of really bad smoke in the middle of the cooking time and to be honest it wasn't that bad, nothing that an open window didn't fix. I put a shower cap over the detector for cooking just in case and then took it off right after and I don't find the smoke as bad as others, just gotta get the air circulating and it seems that my oven vent is quite powerful and sucks up most of it.

                                                                                                                                                                                                                                                                                                1. re: fldhkybnva

                                                                                                                                                                                                                                                                                                  What a crack up. I can picture you on a ladder with a shower cap in hand. What a good idea and a funny visual

                                                                                                                                                                                                                                                                                                  1. re: suzigirl

                                                                                                                                                                                                                                                                                                    Oh it was a whole new level of fldhkybnva crazy - last week I used aluminum foil, plastic wrap and bags and nearly fell off the couch at least 5 times. In the bedroom, it unscrews so that's what I did and then realized it's much easier to unscrew if you can barely reach then to screw it back on. I streteched a cm every so seconds to reach as I balanced carefully on my tippytoes. All in the name of food.

                                                                                                                                                                                                                                                                                                2. re: littleflower

                                                                                                                                                                                                                                                                                                  I did manage to set off the smoke alarm. If you can, open a window or turn on an extractor fan. And I haven't noticed any splatter in my oven. I cooked the chicken in a heavy cast iron skillet, although I'm not sure if that makes any difference on splatter prevention.

                                                                                                                                                                                                                                                                                      2. Not what I expected last night. Was going to be lamb curry but I got home late to an empty house with three blobs of dough on the counter (covered). Tracked down spouse who said they were for pizza that he didn't get around to making and that he and son #2 were at a baseball game. I had a lambwich on pita, then made two pizzas - one with mozzarella, tomato sauce and pepperoni and the other with ham and mushrooms. Son #1 walked in from rugby practice at the same time the others returned and they all gobbled down the pizza.

                                                                                                                                                                                                                                                                                        Tonight, they're on their own as I'll be at chorus.

                                                                                                                                                                                                                                                                                        3 Replies
                                                                                                                                                                                                                                                                                        1. re: tcamp

                                                                                                                                                                                                                                                                                          I love lamb in any (well, just about any...) form - how did you make the lambwich on pita?

                                                                                                                                                                                                                                                                                          1. re: littleflower

                                                                                                                                                                                                                                                                                            Very simple preparation as I was hungry. Toasted the pita, sliced the roast lamb thinly, split and spread pita with horseradish, tossed spring lettuce with canned garbanzos and S&P, combined them all and ate.

                                                                                                                                                                                                                                                                                            1. re: tcamp

                                                                                                                                                                                                                                                                                              Nice tcamp...smart to add the canned garbanzos to it - would never thought of that. Simple and yum way to make lamb pitas!

                                                                                                                                                                                                                                                                                        2. We're taking the nephew out for dinner, as part of his 21st birthday present. We're going to my "current best" in the metro area - small place destined for a Michelin star, IMO. They do a 7 course tasting menu which should be sufficiently different from his past restaurant experiences. He always reckons that, when he eats with us, the food isnt always to his taste but it is always an experience. Which is a nice thing for him to say.

                                                                                                                                                                                                                                                                                          The lad's always been interested in food. He's half Spanish and spent his first years there. When they visited us in the UK, we'd always say to him at the supermarket that he could have whatever he wanted as a "treat". It was always something from the fish counter. Usually whitebait - unusual for a kid. He'd dunk them in ketchup - not unusual for a kid.

                                                                                                                                                                                                                                                                                          3 Replies
                                                                                                                                                                                                                                                                                          1. re: Harters

                                                                                                                                                                                                                                                                                            Growing up on Lake Michigan, fried smelt were our childhood treat, particularly right about this time of year. Urban smelt fishing is no longer what it was in Chicago, stocks of the fish have declined since the 90s, but I do have good memories of the things battered in cornmeal and dipped in tartar sauce.

                                                                                                                                                                                                                                                                                            1. re: JungMann

                                                                                                                                                                                                                                                                                              I love fried smelt! In spring during a short period you can get them off the beach out near LaPush, and down near the Columbia river with a net. Or, go to Mutual Fish (where resto's buy fish), and pick them up fresh and ready to clean and cook.

                                                                                                                                                                                                                                                                                              YUM!

                                                                                                                                                                                                                                                                                            2. re: Harters

                                                                                                                                                                                                                                                                                              what a great treat for your nephew. good to hear of a kid developing those CH ways.

                                                                                                                                                                                                                                                                                            3. Going to tackle Egg Fu Yung tonight. I called our local Vietnamese restaurant to extract any secret details I could get, because they serve the biggest, fluffiest, tastiest Egg Fu Yung I have ever had over the years!

                                                                                                                                                                                                                                                                                              In the mood for a red velvet cheesecake slice, too. So, I'll try my hand at that.

                                                                                                                                                                                                                                                                                              I do believe a serious glass of wine will be in order after my culinary efforts, to help me revive. I'm sure I'll sleep well. :-)

                                                                                                                                                                                                                                                                                              2 Replies
                                                                                                                                                                                                                                                                                              1. re: DelishDi

                                                                                                                                                                                                                                                                                                Please let us know how it goes! I love Egg Fu Yung, and have never attempted it on my own.

                                                                                                                                                                                                                                                                                                1. re: alliegator

                                                                                                                                                                                                                                                                                                  I love Egg Fu Yung too. Haven't had it in a very long time though. I'm going to have to put this on my menu soon. Thanks for posting or I wouldn't have thought of it.

                                                                                                                                                                                                                                                                                                  I found a couple of other recipes to try as well while looking for EFY recipes.

                                                                                                                                                                                                                                                                                                  http://blogchef.net/?s=dusting
                                                                                                                                                                                                                                                                                                  http://blogchef.net/egg-foo-yung-recipe/

                                                                                                                                                                                                                                                                                                  I've gotta try some of these. The Bejing Beef looks awfully good too!

                                                                                                                                                                                                                                                                                              2. Tonight, I'll be making rice paper spring rolls with lemongrass chicken, and the usual basil, mint, veggies and noodles. A lot of people don't really like using rice paper, but I find it much easier than making take n bake pizza. On the side will be cucumber salad and Thai beef jerky--I'll pick that up from the local Thai joint. There's is pretty good, and it's easier than making it.

                                                                                                                                                                                                                                                                                                17 Replies
                                                                                                                                                                                                                                                                                                1. re: alliegator

                                                                                                                                                                                                                                                                                                  are you going to post over on the DOTM thread? i'm sincerely trying to not do any carbs until we leave for Chi. so I'm not going to participate in that thread (rice paper does have carbs, unfortunately) but i do love making them. so fresh tasting and light.

                                                                                                                                                                                                                                                                                                  1. re: mariacarmen

                                                                                                                                                                                                                                                                                                    Yup, I'll put up the blow by blow over there. Kudos to you on having the will to do no carbs. I think I'd make it one day before I would punch someone in the eye.
                                                                                                                                                                                                                                                                                                    Lots of cold spring roll fillings can easily become a salad, just load it on a bed of greens!

                                                                                                                                                                                                                                                                                                    1. re: alliegator

                                                                                                                                                                                                                                                                                                      very true!

                                                                                                                                                                                                                                                                                                      1. re: alliegator

                                                                                                                                                                                                                                                                                                        Sadly, my rolls are being pushed back until tomorrow :( I really wanted to prove myself to myself (?) after last evening's pizza disaster, but the mr. has to work fairly late. And he's a spring roll fan, so I'll wait for him to be here. That poor guy had been burning it at both ends to get into the flow of the new job, so I'm just going to make his favorite chicken cheesesteaks (god, I hate that term) for when he comes home.
                                                                                                                                                                                                                                                                                                        Chunked up and pan seared chicken beasts with green peppers, onions, mushrooms and provolone.

                                                                                                                                                                                                                                                                                                        1. re: alliegator

                                                                                                                                                                                                                                                                                                          Ohhhhh, the chicken cheesesteaks sound good as well! Can't wait to see how your spring rolls turn out, too. Love them.

                                                                                                                                                                                                                                                                                                          1. re: alliegator

                                                                                                                                                                                                                                                                                                            That is sweet of you to make the Mr his favorite when he will surely be tired. And i think you avoided disaster nicely last night

                                                                                                                                                                                                                                                                                                            1. re: suzigirl

                                                                                                                                                                                                                                                                                                              thank you kindly, suzigirl. The chicken cheesesteaks actually taste perfectly fine, it's just the "cheesesteak" thing I hang up on, haha! But he's a good guy and a hard worker and deserves his fave sandwich.

                                                                                                                                                                                                                                                                                                            2. re: alliegator

                                                                                                                                                                                                                                                                                                              Since I can't eat beef, Philly Cheesesteaks are out - so I make what we call "Chicken Phillies". I too do not like the term cheesesteak, thus Chicken Philly it is.

                                                                                                                                                                                                                                                                                                          2. re: mariacarmen

                                                                                                                                                                                                                                                                                                            Maybe you might want to take a look at "naked" spring rolls (lumpiang hubad). They are an even lighter version of Filipino fresh spring rolls and can still give you all the flavor and crunch of a spring roll for a fraction of the carbs.

                                                                                                                                                                                                                                                                                                            1. re: JungMann

                                                                                                                                                                                                                                                                                                              oh nice! http://angsarap.net/2012/04/17/lumpia...

                                                                                                                                                                                                                                                                                                              i'll definitely try that! thanks JM.

                                                                                                                                                                                                                                                                                                              1. re: mariacarmen

                                                                                                                                                                                                                                                                                                                Mmmm... looks good! I usually just do everything that is wrapped in something I don't eat as lettuce wraps.

                                                                                                                                                                                                                                                                                                                1. re: weezieduzzit

                                                                                                                                                                                                                                                                                                                  Duh, of course, that's a great idea!