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What's for Dinner #207 - Are we there yet? [OLD]

boyzoma Apr 6, 2013 09:13 AM

Wow - the last thread only took less than 3 days!. Since we are still inching towards spring, I thought I'd find out how many of you are already there! So - what delectable goodies are you making for dinner?

  1. boyzoma Apr 6, 2013 09:18 AM

    Tonight I'm making the DOTM Spring Rolls. I'll post details in that thread. To go with, will be Chicken Stir Fry - Diced Chicken, Red/Green/Yellow peppers, onion, yakisoba noodles, celery, mushrooms and bean sprouts. On the side will be Jasmine Rice. We will also have Asian pancakes to wrap up some stir fry in.

    1. fldhkybnva Apr 6, 2013 09:22 AM

      Oops, I missed the new thread post by a few minutes so reposting here.

      The cooking parade is on -

      Breakfast/Brunch - Grilled chicken salad with the oh-so-raved-about Whole Foods Garlic Kale dressing

      Lunch - Spinach and cheese stuffed pork tenderloin wrapped in prosciutto

      Dinner - Beef stroganoff - It's my first time making it but I love it and it seems pretty simple. I haven't decided on a recipe yet but I think I'll probably mash together a few with beef, 1/2 cup wine, cup or so of stock, mushrooms, onions, tomato paste, thyme, sour cream. I hear the Cook's Illustrated Recipe is quite good so I'd love to hear any thoughts on that.

      It's a special weekend for SO who just got a promotion so I decided it's a good reason to celebrate like a food crazy once again as if it's Thanksgiving

      7 Replies
      1. re: fldhkybnva
        ChristinaMason Apr 6, 2013 09:48 AM

        I'd skip the tomato paste, but otherwise, what you suggested sounds good.

        ETA: you could mash together this one http://www.saveur.com/article/Recipes/Beef-Stroganoff

        with James Beards' recipe on the same site: http://www.saveur.com/article/Recipes...

        1. re: fldhkybnva
          PHREDDY Apr 6, 2013 10:10 AM

          Take him out and celebrate, then home for desert!

          1. re: fldhkybnva
            fldhkybnva Apr 6, 2013 11:26 AM

            Wow, I guess he celebrated by stealing the Garlicky Tahini dressing I left in the fridge and planned to have later so another salad it will be I guess or I'll make him go out for more lemons :) We actually love to celebrate by cooking together and sitting on the couch as we're always running around but I desert is always a must for special occasions!

            1. re: fldhkybnva
              fldhkybnva Apr 6, 2013 02:13 PM

              Well tomorrow will be the Garlic Tahini dressing in some dish, instead we enjoyed lovely chicken and mushroom fajita stuffed peppers.

              1. re: fldhkybnva
                LindaWhit Apr 6, 2013 05:26 PM

                Congrats to SO for his promotion!

                1. re: LindaWhit
                  fldhkybnva Apr 6, 2013 07:15 PM

                  Thanks!

                  1. re: fldhkybnva
                    f
                    foodieX2 Apr 7, 2013 06:04 AM

                    Yrs, congrats! I most have missed it!

              2. w
                wyogal Apr 6, 2013 09:23 AM

                Leftovers from last night... meatloaf, roasted sweet potatoes, red rice, maybe a salad.

                 
                4 Replies
                1. re: wyogal
                  gingershelley Apr 6, 2013 09:44 AM

                  How was the red rice, wyogal?

                  1. re: gingershelley
                    w
                    wyogal Apr 6, 2013 10:06 AM

                    It was great! Lundberg brand, http://www.lundberg.com/info/blog/12-...
                    I cooked it simply in the rice cooker with just butter, salt, and water. I didn't even toast it first. And it was delicious! I have leftover brown basmati, so will combine them tonight, maybe put the leftover diced sweet potato in, saute.

                    1. re: wyogal
                      gingershelley Apr 6, 2013 05:24 PM

                      Wonderful wyo; I love lundberg products. Thanks for the link. I will check this rice out, as have never heard of 'red rice before'. Curious.

                      I like that lundberg finds indigeneous rice and brings them back to market. Good for farmers, and for us! :)

                      Sweet potatoes and rice sounds terrific. Nearly time of year (to me) to turn that into a salad - summery - rather than a bake or side dish item. Getting there,,,,,

                      1. re: gingershelley
                        w
                        wyogal Apr 6, 2013 07:10 PM

                        It is a chewy rice, would be great for salads! If it's toasted, it would be even nuttier tasting, I would imagine.
                        I mixed the red, brown basmati, a little minced onion, the leftover sweet potatoes, and threw in some frozen peas. It looked great all together on the plate. It would probably work with a little dressing, served cold or room temp.

                2. juliejulez Apr 6, 2013 09:26 AM

                  Survived the double header yesterday, had some delicious hot dogs and even had a salad between games to try and be good LOL Dinner is still up in the air. SO has friends in town, they are staying downtown. So, last night there was talk that everyone is going to a piano bar downtown tonight, so if we do that, I'm wanting to go to Biker Jim's, which is a Denver institution I haven't been to yet. It started as a food cart but now has a brick & mortar location. It's known for it's "interesting" hot dogs... I want to try the elk jalapeno cheddar dog. I could also try rattlesnake or wild boar, but I think the elk is a better first option.

                  But, if we end up staying home, I have a recipe for buffalo chicken meatloaf that's been calling my name. All the talk of meatloaf here has had me wanting some, and I have a package of ground chicken in the freezer to use up. So, we'll see.

                  41 Replies
                  1. re: juliejulez
                    w
                    wyogal Apr 6, 2013 09:31 AM

                    Rattlesnake... ha! I go to schools, doing enrichment with elementary kids, and have been using several books, There was an Old Lady Who Swallowed a Fly themed...... one is There was a Coyote who Swallowed a Flea. In it, he swallows a rattlesnake. I then tell the kids (while they are going "ewww") that I've had rattlesnake before, and ya know what it tastes like? and they are all saying "What?" and I tell them, "Alligator!"
                    It kind of does, though.
                    Have fun!

                    1. re: wyogal
                      PHREDDY Apr 6, 2013 10:05 AM

                      HEY!!!!Alliegator is on this thread!!! (LOL)

                      1. re: PHREDDY
                        alliegator Apr 6, 2013 11:00 AM

                        I find that if you baste me in Banana Boat SPF 0 and roast me in the sun at 90 degrees for a few hours, I get a nice crispy skin.

                        1. re: alliegator
                          PHREDDY Apr 7, 2013 06:48 PM

                          Can I use that advice for my roast chicken?

                      2. re: wyogal
                        alliegator Apr 6, 2013 12:13 PM

                        I've had rattlesnake and alligator, and y'know, they do taste very similar. At least with bbq sauce!
                        Julez, please report back on either the hot dogs or meatloaf. I've been thinking of giving meatloaf a whirl, and as far as hot dogs go, the man and I plan to head into the city and give Alice Cooper's Big Unit a try soon :)
                        http://blogs.phoenixnewtimes.com/bell...

                        1. re: alliegator
                          gingershelley Apr 6, 2013 05:26 PM

                          I just watched part of a AB re-run yesterday while doing other things on the compooter, and AB was visiting with Alice at his place (SW episode of No Res.).... funny!

                        2. re: wyogal
                          Lillipop Apr 6, 2013 04:38 PM

                          LOL I bet they all love you:)

                        3. re: juliejulez
                          fldhkybnva Apr 6, 2013 09:39 AM

                          Piano bars are so much fun! Hopefully the talk will lead to action! Though, the buffalo chicken meatloaf sounds delicious as well.

                          1. re: juliejulez
                            gingershelley Apr 6, 2013 09:45 AM

                            I remember this hot dog place from a Bordain show. Can't wait to hear how it is if you go.

                            And that meatloaf sounds wild.... can you share the recipe JJ?

                            1. re: gingershelley
                              juliejulez Apr 6, 2013 10:49 AM

                              Sure! I found it here: http://traceysculinaryadventures.blog... The blog author doesn't like blue cheese (what's wrong with her??) so she used mozzarella and ranch dressing, but I will be using blue cheese.

                              1. re: juliejulez
                                gingershelley Apr 6, 2013 05:27 PM

                                Who eats Mozz with Buffalo Chicken flavors. For shame... I am in your camp JJ. Sonds good. In a couple of days in my house.

                                Also, will probably grind my own chicken, as her loaf really looks to (suspect?) finely ground. I am always aiming for 'American Paté with any meatloaf I make:). It is what it is!

                                And probably stuffed with something blue-cheesy to ooze out on cutting. Celery sticks on the side, please, iced down.

                                1. re: juliejulez
                                  f
                                  foodieX2 Apr 7, 2013 06:08 AM

                                  Sounds really good! I think some mozzarella *in* the loaf might add some nice ooziness with no flavor conflict. I find even using ground thighs my chicken meatloaf can taste a little dry so I usually add some kind of melting cheese-cheddar and jack in my Mexican loaf, etc

                                  1. re: foodieX2
                                    juliejulez Apr 7, 2013 09:12 AM

                                    Yeah this one wasn't too dry, and I liked having the larger pieces of the blue cheese to add some extra flavor, but bits of melty mozzarella would have been great too. I've actually made a beef meatloaf with the mozzarella in it and it was really good.

                                    1. re: juliejulez
                                      gingershelley Apr 7, 2013 04:46 PM

                                      JJ - my favorite beef meatloaf is a spiral roll with a stuffing of fresh basil leaves, smoked mozz, and roasted pepper pieces laid out in layers inside a flattened 'loaf mix' (some pork inthere, but mostly beef), then rolled up, baked jelly-roll on a sheet pan with rim - and prosciutto on top for last 20 minutes. Served with a light tomato-roasted pepper sauce on the side.

                                      Mashed potatoes or polenta on the side.

                                      Very good!

                                      1. re: gingershelley
                                        ChristinaMason Apr 7, 2013 07:12 PM

                                        This sounds great. What a nice spin on comfort food.

                                        1. re: gingershelley
                                          fldhkybnva Apr 7, 2013 07:29 PM

                                          This sounds wonderful. My mom never made meatloaf so I have really missed out and honestly can probably count the number of times I've had it on one hand and most of those have been where you don't want to eat meatloaf...random hospital cafeterias, teenager's first meal experiment..

                                          1. re: fldhkybnva
                                            juliejulez Apr 7, 2013 08:52 PM

                                            My mom never made it either. I don't think I had it until I was well into my 20s. I like making it now though, I've tried 3 varieties in this past year.

                                            1. re: juliejulez
                                              PHREDDY Apr 8, 2013 06:07 AM

                                              OMG!...you and FL...va, were deprived of as kids....Meat loaf was at least every other week, and back in the 50's early 60's my mom would get a different recipe from someone....so it became WFML...or what's for meat loaf?...some were a hit some was a bust....like the one she once made, which had Velveta cheese, baked on top , with a package of Liptons onion soup sprinkled on top as a crust...it was disgusting!!!!!, what she actually was supposed to do was mix in the soup mix and then fold in chunks of Velveta, then bake it....what we had was a yellow, salty, grey blob of dried out crap!
                                              But then there were some winners...my mom will always be a winner though!

                                            2. re: fldhkybnva
                                              gingershelley Apr 8, 2013 08:53 AM

                                              My mom was a great cook, but meatloaf was not a favorite growing up - back then, she baked the meat mix in a loaf pan, and it kind of did the 'steaming' thing, and was greasy.

                                              Ever since I did recipe testing for a cookbook years ago, and we worked on a meatloaf recipe that we ended up baking on a sheetpan 'meat log', really - I have always done it that way so you get crispy sides (which take glaze well), and the fat drips off. MUCH better! And stuffed is the best:), IMHO.

                                              1. re: gingershelley
                                                mariacarmen Apr 8, 2013 10:32 AM

                                                i've done it that way too, but i have to admit i love the schmutz that gathers around the edges when it's in a loaf pan. i scrape it up and eat it myself before serving! but i do agree that doing it pan-less makes for crispy sides.

                                                1. re: mariacarmen
                                                  roxlet Apr 8, 2013 12:21 PM

                                                  We cook ours in a cast iron skillet, which works great. You get the schmutz, if that's your thing, and it seems to cook perfectly.

                                                  1. re: roxlet
                                                    mariacarmen Apr 8, 2013 12:31 PM

                                                    thanks, good to know.

                                                  2. re: mariacarmen
                                                    JungMann Apr 8, 2013 12:32 PM

                                                    Do you have a theory on why the free form meatloaf I made in a cookie sheet last night had no crispy sides but plenty of schmutz? I did the typical panade and meat mixture recommended on most sites for turkey meatloaf. Made sure not to use too much egg or overmix. The only difference was I also added a teaspoon of gelatin in the hopes of getting a more consistent texture (didn't work!).

                                                    1. re: JungMann
                                                      LindaWhit Apr 8, 2013 12:44 PM

                                                      Perhaps because there's not enough fat built into the meatloaf itself, JM? Ground turkey is very lean, with little fat content to help crisp up the outside when it cooks.

                                                      1. re: LindaWhit
                                                        gingershelley Apr 8, 2013 01:49 PM

                                                        +1 on LW theory - I think the leanest meat you might use in a meatloaf would be chicken, so crispyness may need to be helped along by brushing outside with oil, or adding a glaze, or bacon or prosciutto to help it along....

                                                        Smutz comes from the meat proteins and water content, so is not based on fat content of included meats. I bet your geletin helped with mouth-feel, if not with actual texture:)

                                                        1. re: gingershelley
                                                          mariacarmen Apr 8, 2013 02:09 PM

                                                          ok, i stand corrected. sadly, i still really don't know much about the science of food. thanks lw and gs!

                                                        2. re: LindaWhit
                                                          JungMann Apr 8, 2013 08:44 PM

                                                          I used an 85% mixture so I didn't think the fat would be a problem. Maybe I'll try brushing the outsides with oil if I make a turkey meatloaf again. For the record I baked at 375 so heat could also have been an issue.

                                                        3. re: JungMann
                                                          mariacarmen Apr 8, 2013 12:48 PM

                                                          hmmm, would think the opposite, LW, since it's lean, he had crispiness but no schmutz - i thought schmutz was from fat.

                                                          so, no, i have no theories....maybe you just didn't have the heat on high enough? i usually have it up to 400 degrees. i've never used gelatin.

                                                      2. re: gingershelley
                                                        boyzoma Apr 8, 2013 10:42 AM

                                                        I always do mine in a loaf pan because I like to make the country gravy with the drippings (I don't do a tomato based topping). Of course, that's what my mom and grandmother did too.

                                                        1. re: boyzoma
                                                          gingershelley Apr 8, 2013 11:49 AM

                                                          I do love that tradition of meatloaf with gravy and mashed potatoes! Somehow, I grew up with tomato glaze (and if lucky, bacon) on top, and macaroni and cheese was the usual side...

                                                          different families, different traditions. That's what makes this all fun:)

                                                          1. re: gingershelley
                                                            boyzoma Apr 9, 2013 07:27 AM

                                                            I hear you, GS. We always have Meatloaf, Mashed Potatoes, gravy on both and Corn as a side (cause it tastes good with the gravy too). I love hearing what other families grew up with. Really opens your eyes.

                                          2. re: juliejulez
                                            PHREDDY Apr 6, 2013 10:09 AM

                                            BTW....back in college I was a piano bar player/singer....thought I was Billy Joel, but obviously was not...could not make a living at it, but had fun...
                                            Hot dogs sound better than me!

                                            1. re: juliejulez
                                              s
                                              sedimental Apr 6, 2013 10:51 AM

                                              That buffalo chicken meatloaf sure sounds tasty. Can you post a recipe?

                                              1. re: sedimental
                                                juliejulez Apr 6, 2013 10:58 AM

                                                Just did above in response to gingershelley :)

                                                1. re: juliejulez
                                                  s
                                                  sedimental Apr 6, 2013 11:03 AM

                                                  Great, thanks. I bought a bunch of breasts and thighs and ground them up! This is perfect!

                                                  1. re: sedimental
                                                    juliejulez Apr 6, 2013 11:19 AM

                                                    Let me know how it turns out, I still don't know if I'll get to make it tonight.

                                                    1. re: juliejulez
                                                      s
                                                      sedimental Apr 6, 2013 08:59 PM

                                                      The buffalo chicken meatloaf is really good! I thought I had blue cheese but discovered it was feta. I used the feta anyway and it was fine. It would really be better to do a layer of blue cheese in the middle or a spiral loaf with the blue cheese. The chicken mix was a bit "sloppy" though, not sure if it would hold together to roll. Really nice spice level, I might have used a bit more Franks than what the recipe called for because I finished up the bottle. The sauce topping was really good. I think I used more Franks again and less ketchup. I like spice.

                                                      I served it with a broccoli slaw mix with ranch dressing (instead of mayo) and diced celery. Perfect with it! Side of asparagus.

                                                      Really a fun dinner....kinda like tavern/bar food....made me want to get up from the table and shoot some pool :) .......the leftovers ( the two chunks that remain!) will be equally good tomorrow with cheese and crackers.

                                                      1. re: sedimental
                                                        gingershelley Apr 7, 2013 08:30 AM

                                                        Good to hear. Makes sense a chix meatloaf mix might be too loose to roll - may have to make a layered loaf then.

                                                        Thanks for the yum report!

                                                    2. re: sedimental
                                                      gingershelley Apr 6, 2013 05:35 PM

                                                      With you Sedimental - I will grind my own.... not such a fan of 'mechanically separated chicken' - which is what the recipe pic looks like (too tiny of a grind IMO)

                                                      But I like the idea of it! No mozz, a stronger buffalo glaze, and I am thinking of doing a 'spiral stuffed meatloaf which is my stock-in-trade ML.... pat the mix out flat, add some kind of fun filling, roll up with aid of plastic wrap, and bake on a sheet pan.

                                                      Here, some kind of blue cheese-celery filling, ground fine in the food processor comes to mind.... but just thinking for now - more later, but it get's me going today on ideas!

                                                      1. re: gingershelley
                                                        suzigirl Apr 6, 2013 05:46 PM

                                                        You and i were on the same page with the spiral meatloaf idea. That is what I was thinking when i read it.

                                                2. re: juliejulez
                                                  juliejulez Apr 6, 2013 07:29 PM

                                                  We ended up staying home, so buffalo chicken meatloaf it was. The flavor was very good, but as gingershelley noted, I wasn't a huge fan of the texture... I never really am of store-ground chicken.... too mushy. I don't know why I keep buying it... I have a grinder. I'd be interested to hear how it is with home ground. I also think it would be good with turkey.

                                                  I threw in some blue cheese and chopped up bacon into some mashed potatoes, and roasted the last of the Costco asparagus. Very good dinner, and I'm pretty full now.

                                                3. ChristinaMason Apr 6, 2013 09:47 AM

                                                  Reposting, since I was typing my last post on the old thread when everyone else moved on :)

                                                  Last night I grabbed a quick bite (salad w/ a burger patty on top) before a concert with a friend. He came over for drinks after and I made him and my husband a pot of spinach-cheese agnolotti made by our local Italian deli. I sauteed some minced shallot in plenty of butter, added (and later removed) a crushed clove of garlic, plus some fresh sage, parsley, cracked black pepper and a sprinkle of aleppo pepper. Finished the sauce with some organic half and half and topped each plate with a dusting of pecorino romano. It was so tasty, even I had some.

                                                  3 Replies
                                                  1. re: ChristinaMason
                                                    Berheenia Apr 6, 2013 10:47 AM

                                                    Followed your lead.. having trouble keeping up!

                                                    1. re: ChristinaMason
                                                      l
                                                      littleflower Apr 6, 2013 11:43 AM

                                                      Love Pecorino Romano - my favorite Italian cheese even edging out a good Parmigiano Reggiano.

                                                      1. re: littleflower
                                                        boyzoma Apr 6, 2013 12:16 PM

                                                        Last time I tried to get some Pecorino Romano, I couldn't find it anywhere! :-( I'll just have to keep looking.

                                                    2. PHREDDY Apr 6, 2013 10:03 AM

                                                      OMG....just took a nap...got up and zazoom!!! another page !

                                                      1. Berheenia Apr 6, 2013 10:44 AM

                                                        Last night was leftover hamburg stroganoff with peas. MMM. I love this stuff and whenever I eat it I cannot understand why so many people have a problem with Campbell's Cream of Mushroom soup.
                                                        Today we made a trip to Whole Foods for a few items. They had boneless chuck roasts on sale so it's gonna be pot roast tomorrow. I also picked up some chicken fillets for Chicken and Mushroom Marsala tonight and no I won't be making it with Cream of Mushroom soup, but it probably would be good that way in a pinch. Happy weekend all!

                                                        7 Replies
                                                        1. re: Berheenia
                                                          l
                                                          littleflower Apr 6, 2013 11:37 AM

                                                          You must have read my mind on the Chicken Marsala - thought about making it last night - it is one of my favorite dishes to prepare and haven't had it in awhile. It is one of those dishes that although I cannot easily digest mushrooms, it still is a must-have ingredient for the dish so I cook the mushrooms in the sauce for the flavor and then just pick them out before I eat.

                                                          I still use Cream of Mushroom Soup to make green bean casserole at Thanksgiving/Christmas. I've tried making that soup from scratch once and it just didn't taste as good as the ol' standby, and I work around the mushrooms by straining them out with a strainer.

                                                          1. re: littleflower
                                                            fldhkybnva Apr 6, 2013 02:11 PM

                                                            I think we had this dish 3 weeks in a row after I finally just decided to make it and realized it was so easy!! Aww, shucks too bad you can't eat mushrooms, they are one of my favorites!

                                                          2. re: Berheenia
                                                            boyzoma Apr 6, 2013 12:18 PM

                                                            To be honest, I have used Cream of Mushroom soup in Marsala sauce it it does work. Cream of Chicken works too! I make enough to use sauce on noodles too. But I don't always use it.

                                                            1. re: Berheenia
                                                              Njchicaa Apr 6, 2013 02:50 PM

                                                              chicken marsala is one of my favorite ways to have chicken. Yum!

                                                              1. re: Berheenia
                                                                LindaWhit Apr 6, 2013 05:30 PM

                                                                Hamburger stroganoff is what I use Cream of Shroom soup in. The only thing. But it's got to have it. :-)

                                                                1. re: LindaWhit
                                                                  boyzoma Apr 6, 2013 06:08 PM

                                                                  You're right, LW, Hamburger stroganoff HAS to have that. But not if you are doing sliced beef stroganoff :) Two entirely different animals IMHO.

                                                                  1. re: boyzoma
                                                                    LindaWhit Apr 6, 2013 06:16 PM

                                                                    100+% agree on that one!

                                                              2. Njchicaa Apr 6, 2013 10:44 AM

                                                                I'm making linguine with white clam sauce tonight. Easy, light, and delicious.

                                                                7 Replies
                                                                1. re: Njchicaa
                                                                  boyzoma Apr 6, 2013 12:11 PM

                                                                  I love that. Have not had it in a while, so need to add that into our menu. Glad you posted it.

                                                                  1. re: boyzoma
                                                                    Njchicaa Apr 6, 2013 02:53 PM

                                                                    I didn't have anything pulled out of the freezer or planned. I went through like 6 cookbooks this morning trying to find inspiration. Even my husband was starting to get worried when he asked me for like the 5th time "any thoughts yet?" and I was like "nope!".

                                                                    Then linguine with white clam sauce popped into my mind. I love clams and the combination of the clams, white wine, garlic, parsley, and red pepper flakes just hits all of the right notes for me. He was just as enthusiastic about the idea and offered to pick up a few dozen littlenecks on his way home from Home Depot while he was out.

                                                                    Looking forward to it!

                                                                    1. re: Njchicaa
                                                                      suzigirl Apr 6, 2013 03:13 PM

                                                                      I know for a fact I haven't made linguine w/ clam sauce since bf and i have been together. That's been 7 1/2 years. I need to make some. And i love that your man shops. So sweet.

                                                                      1. re: Njchicaa
                                                                        boyzoma Apr 6, 2013 03:38 PM

                                                                        First time I ever had it was --- drum roll, please --- Old Spaghetti Factory. Some friends took us and I had the "pot pourri" which had 4 kinds of toppings. I fell in love with clam sauce and also the spaghetti with brown butter with Mizithra sauce. I have made both since, but have not in a while. Plus, lucky you for getting fresh littlenecks!

                                                                        1. re: boyzoma
                                                                          mariacarmen Apr 6, 2013 09:45 PM

                                                                          ohhhh man.... Spag Factory! In Hollywood! (grew up there.) that brown butter and mizithra cheese spaghetti was my absolute favorite... with their cheap red wine.... oh the memories...

                                                                        2. re: Njchicaa
                                                                          fldhkybnva Apr 6, 2013 03:43 PM

                                                                          Lovely I hate the lack of inspiration but I seem to have found it exactly where you did with a random ingredient. Chipotle peppers in adobo triggered my jump to fajitas and a new aged Cheddar to a delicious new combination of omelet ingredients. I hope you enjoy your meal, I love white clam sauce.

                                                                      2. re: Njchicaa
                                                                        gingershelley Apr 6, 2013 07:05 PM

                                                                        Sounds great! I LV that dish, and haven't had for a while; how do you make your's - truly "white" with cream, or 'clear' with just wine, etc.? Love to know....

                                                                        Ooops. should have scrolled down for the 'deet's. Now I know what happened. My il'

                                                                      3. roxlet Apr 6, 2013 12:08 PM

                                                                        It's not quite warm (51 is not quite warm in my book), but tonight's dinner will be grilled nevertheless. However, before that, we are starting with one of my favorites -- salmon seviche. Following will be Scorned Woman Chicken, which is a chicken cut up put in a marinade that includes Scorned Woman Hot Sauce, a house standard. Asparagus came home with my husband today, so I imagine we'll be having that with dinner, and I'll be hoping for some parmesan sprinkled over that and broiled. I have no idea what's in the offing for the potato/starch portion of the meal...

                                                                        2 Replies
                                                                        1. re: roxlet
                                                                          fldhkybnva Apr 6, 2013 02:12 PM

                                                                          This is the best name for a dish ever!

                                                                          1. re: fldhkybnva
                                                                            suzigirl Apr 6, 2013 02:55 PM

                                                                            It is great hot sauce. If you like heat try it.

                                                                        2. suzigirl Apr 6, 2013 03:32 PM

                                                                          Thursday was Outback. Nothing wrong with the food but the lobster and prime rib were to rich for my unhealthy stomach. So i was truly uncomfortable all night. I know better now. I will pick one or the other, not both.
                                                                          Last night was ham steak andscalloped potatoes and broccoli. The garden is churning out broccoli faster than we can eat it and there is more coming. I am blanching some to freeze. Today we went to Home Depot for the five for ten dollars veggies. Tomorrow we will be planting more tomatoes peppers and cukes and herbs. Oh happy days.
                                                                          Tonight is Salisbury steaks, mashed potatoes and peas with pearl onions in cream sauce

                                                                          10 Replies
                                                                          1. re: suzigirl
                                                                            fldhkybnva Apr 6, 2013 03:45 PM

                                                                            Aww, I'm sorry your tummy and the food didn't jive. Lovely, I love broccoli. I initially planned to stuff a pork tenderloin with spinach tonight but picked up some broccoli today which I might not be able to resist. For some reason though it seems spinach is quite common in tenderloin, but not broccoli...what gives? Oh delicious, your Salisbury steaks which are still on my list to cook.

                                                                            1. re: fldhkybnva
                                                                              suzigirl Apr 6, 2013 03:54 PM

                                                                              I love the sounds of pork stuffed with broccoli. I want to try the broccoli stuffed chicken boobs you made recently. Those looked good.

                                                                              1. re: suzigirl
                                                                                fldhkybnva Apr 6, 2013 07:15 PM

                                                                                Delicious, with a nice added note of prosciutto instead of ham they were fabulous. So simple, so quick and so good...triple hit!

                                                                            2. re: suzigirl
                                                                              hannaone Apr 6, 2013 07:27 PM

                                                                              Looking forward to our garden producing.

                                                                              My wife planted a ton of leaf lettuce, daikon radish, and napa cabbage in the three raised beds (including my pepper bed, so now I have to build another one) and they have already sprouted. Green onions are beginning to show. Hopefully we won't get another freeze.

                                                                              1. re: hannaone
                                                                                weezieduzzit Apr 6, 2013 08:46 PM

                                                                                Do you have a particular variety of green onions you like to grow? I've been pretty happy with the Fukagawa ones I usually grow but I think I'm going to also try to Red Beard variety from the evergreenseeds.com link you posted before. A large pot of those would be spectacular on the porch.

                                                                                1. re: weezieduzzit
                                                                                  hannaone Apr 6, 2013 08:53 PM

                                                                                  I honestly don't know what kind these are, my wife got the starters from a Korean market.
                                                                                  They have a very "oniony" flavor in the white, and an almost chive flavor in the green.
                                                                                  Evergreen seeds has been pretty good for for me - I have ordered and grown several of the peppers they carry with good results (note: the Thai bird chiles I got were very flavorful, and very hot)

                                                                                  1. re: weezieduzzit
                                                                                    hannaone Apr 6, 2013 09:35 PM

                                                                                    I'm glad you posted this - reminded me to put my order in.

                                                                                    Shishito peppers
                                                                                    Korean Kimchi peppers
                                                                                    Two varieties of Korean cucumbers
                                                                                    Garlic Chives
                                                                                    Thai peppers

                                                                                    1. re: hannaone
                                                                                      The Chowhound Team Apr 7, 2013 06:02 AM

                                                                                      Folks, we have a pretty active Gardening board and while this type of discussion is off topic for this board, it would fit right in there. Please head over to that board for further discussion of what you're thinking of planting this year. Thanks!

                                                                                2. re: suzigirl
                                                                                  PHREDDY Apr 8, 2013 06:08 AM

                                                                                  How was the service?

                                                                                  1. re: PHREDDY
                                                                                    suzigirl Apr 8, 2013 08:13 AM

                                                                                    The service started off a bit shakey but she was great. And she gave us our coffee free at the end of the meal as an appology for the shakey start. All in all a B+

                                                                                3. r
                                                                                  Redstickchef Apr 6, 2013 03:35 PM

                                                                                  Tonight is baby back ribs, biscuits, beer potato salad, asparagus, scalloped tomato gratin, baked beans and toasted coconut cake for dessert.

                                                                                  4 Replies
                                                                                  1. re: Redstickchef
                                                                                    suzigirl Apr 6, 2013 03:41 PM

                                                                                    Beer potato salad? Was that beer, potato salad or beer potato salad? If it is beer potato salad I would like details please.

                                                                                    1. re: suzigirl
                                                                                      r
                                                                                      Redstickchef Apr 6, 2013 05:10 PM

                                                                                      It is beer potato salad. The recipe calls for a half to 3/4 cup beer in the dressing ingredients, combined with one cup mayonnaise, two tbplsns mustard, 1/4 cup chopped fresh parsley, a dash or two of Tabasco and salt and pepper to taste. The rest of the salad consists of boiled potatoes, celery, onions and bell peppers. It's really quite good, and is a go to recipe in my house.

                                                                                      1. re: Redstickchef
                                                                                        suzigirl Apr 6, 2013 05:15 PM

                                                                                        Yum. Thanks

                                                                                    2. re: Redstickchef
                                                                                      mariacarmen Apr 6, 2013 09:49 PM

                                                                                      also interested in that scalloped tomato gratin, redstick, if you please?

                                                                                    3. alliegator Apr 6, 2013 03:45 PM

                                                                                      Dinner in La Casita Gator will definitely be uninspired. Hubster has made the uncharacteristic choice to go to the mall for some new threads.
                                                                                      Dinner will happen at whatever chain surrounding the mall offers decent cocktails. I'm hoping for some riblets.

                                                                                      1. o
                                                                                        onrushpam Apr 6, 2013 03:50 PM

                                                                                        I haven't played on What's for Dinner for a long time. But, I thought I'd throw this out, since we enjoyed it so much... At last weekend's farmers market, I got some fresh young beets, carrots and Vidalia onions (with the green tops still on). For Easter dinner, I chunked them up, tossed with olive oil, S/P and a little fresh thyme in my cast iron chicken-fryer. Roasted with the lid on at 375* for about 30 minutes, then took off the lid and turned the heat up to 400* until they got nicely caramelized. OMG! Why haven't I done that combo before? SO good. I made it again last night with the rest of last weekend's veg. We gobbled up every bite. It was like springtime in my mouth. :-)

                                                                                        I feel blessed to live where we get the great produce from S. FL along with the Vidalias and other goodies from Georgia.

                                                                                        3 Replies
                                                                                        1. re: onrushpam
                                                                                          s
                                                                                          sedimental Apr 6, 2013 03:56 PM

                                                                                          Sounds great! Did the beets turn everything pink?

                                                                                          1. re: sedimental
                                                                                            o
                                                                                            onrushpam Apr 6, 2013 07:08 PM

                                                                                            Not really. The onions got a little bit pink.
                                                                                            If you want to avoid that, you could oil/season the onions separately and then put them in the pan with the beets/carrots.

                                                                                          2. re: onrushpam
                                                                                            suzigirl Apr 6, 2013 04:08 PM

                                                                                            That veggie mix sounds super good. I also live in FL and am greatful for the fresh produce from the farmers market and from the garden

                                                                                          3. LindaWhit Apr 6, 2013 05:26 PM

                                                                                            Thought we were trying to let the threads go a bit longer, but oh well...

                                                                                            My dinner was quick and easy after a long day of antiquing at a new-to me conglomeration of antique-thrift-rehab-whatever shops all tied together in two large former mill buildings. Came home with a copper/brass pitcher and a small wooden step stool (on which I'll hopefully put a plant - if the cats won't eat them, that is!

                                                                                            So it was BJ's Mandarin Orange chicken over basmati rice and carrot pennies and peas on top. Very good, as always.

                                                                                            3 Replies
                                                                                            1. re: LindaWhit
                                                                                              boyzoma Apr 6, 2013 06:13 PM

                                                                                              Sorry LW, I originally thought we were doing the 300 mark as 400 seemed too big, but must have been on vacation or spaced when the new discussion was out. No worries.

                                                                                              1. re: boyzoma
                                                                                                LindaWhit Apr 6, 2013 06:26 PM

                                                                                                No worries. I guess I hadn't been here since early yesterday evening, having been out all day - so I was also floored the previous thread was already marked OLD! LOL Trying to stretch it out to 400 was talked about on a thread on Site Talk - to see if anyone had issues loading the thread if it was a bit longer, so it didn't get hashed out fully on a WFD thread.

                                                                                                1. re: LindaWhit
                                                                                                  boyzoma Apr 6, 2013 06:59 PM

                                                                                                  I hear what you are saying. I don't visit the site talk thread as much as I should. By bad. Just seems to me that by the time everyone replies to the old thread it gets up close to the 400 mark, though. So six of one, half dozen of the other. :-) Last I looked, it was 378 on the old one.

                                                                                            2. hannaone Apr 6, 2013 07:29 PM

                                                                                              Last night was more breakfast for dinner with a stack of potato cakes topped with egg, and fried spam on the side.

                                                                                               
                                                                                              2 Replies
                                                                                              1. re: hannaone
                                                                                                mariacarmen Apr 6, 2013 09:51 PM

                                                                                                heaven!

                                                                                                1. re: hannaone
                                                                                                  l
                                                                                                  littleflower Apr 7, 2013 07:04 AM

                                                                                                  That looks amazing. I already ate breakfast but seeing that picture is making me hungry again!

                                                                                                2. fldhkybnva Apr 6, 2013 07:31 PM

                                                                                                  The pork tenderloin was another stuffed meat success! For some reason I rarely pick these up even though they are in the same range of price and fit wonderfully in my diet. Wow, such porky deliciousness. I finally decided on prosciutto wrapped stuffed with broccoli, Dubliner and Provolone cheese.

                                                                                                   
                                                                                                   
                                                                                                  5 Replies
                                                                                                  1. re: fldhkybnva
                                                                                                    juliejulez Apr 6, 2013 07:36 PM

                                                                                                    Looks great! I make pork tenderloin fairly often as they're the perfect size for 2 people and are very affordable especially when on sale, but I've never thought to stuff one. I might have to try that out sometime.

                                                                                                    1. re: juliejulez
                                                                                                      fldhkybnva Apr 6, 2013 10:11 PM

                                                                                                      yea, actually the flavor of the pork was so mild yet delicious I might do a simple salt and pepper and pan sauce next time.

                                                                                                    2. re: fldhkybnva
                                                                                                      roxlet Apr 7, 2013 06:10 AM

                                                                                                      That looks delicious!

                                                                                                      1. re: fldhkybnva
                                                                                                        l
                                                                                                        littleflower Apr 7, 2013 06:54 AM

                                                                                                        Pork tenderloin wrapped in prosciutto? Yum! I have always passed up the tenderloin in favor for pork loin chops because I heard that the tenderloin has a tendency to be not as succulent b/c of how lean a cut it is. Wrapping it in prosciutto is brilliant because it gives it a tiny bit of additional fat and flavor!

                                                                                                        Going with a simple pan sauce would be fitting because (assuming you seared off the wrapped tenderloin first before you cooked it) then you could pick up some of the prosciutto bits left when you deglaze the pan. That along with some of the pork juices accumulated after you cook it would make for one delicious sauce!

                                                                                                        1. re: littleflower
                                                                                                          fldhkybnva Apr 7, 2013 10:23 AM

                                                                                                          I actually don't like pork loin which is why I got the tenderloin. It has a very mild flavor but very piggy and delicious. Yup, pan sauce would have worked as I did have a nice fond in the pan. I pondered it but I'm not the biggest sauce fan as I usually just prefer gooey cheese instead which is why it was loaded inside with cheese :)

                                                                                                      2. hannaone Apr 6, 2013 07:50 PM

                                                                                                        Strange, my last post missed half the content.

                                                                                                        Tonight's dinner for the girls is shredded pollack soup, fried yellow croaker, kimchi, and rice. Since I'm really not much of a fish person, I got a burger.

                                                                                                         
                                                                                                         
                                                                                                         
                                                                                                         
                                                                                                         
                                                                                                         
                                                                                                        1. mariacarmen Apr 6, 2013 09:37 PM

                                                                                                          oh! i thought we were waiting to hit 400 now before switching to a new thread... eh, close enough...

                                                                                                          still sick, but still sticking to as low carb as i can. bfast was two slices of a hoity-toity bacon i got at my Farmers' Market (4505 Meats) and two eggs scrambled in the bacon fat. yums. for lunch at the Oldster's we got Pollo Loco - which i hadn't had in EONS, but was an old favorite of my parents. Surprised how much i still loved just the chicken and salsa together.

                                                                                                          came home, collapsed into bed, and the BF fixed me a cup of his chicken soup with brussels sprouts.

                                                                                                          late dinner was spicy pork lettuce wraps with basil, mint, cukes, carrots, onions, two kinds of homemade (not ours) kimchi, sambal olek, and sriracha. nice heat for my throat. more of that amazing pork shoulder steak the BF's started buying. so tender! I'm sure the sauce for the pork had too much sugar (hoisin) but i didn't have the heart to quibble. really good dinner, but even with all those flavors, my cold kept me from tasting everything to the fullest. Maybe a glass of Chilean red will soothe me to sleep...

                                                                                                           
                                                                                                           
                                                                                                          5 Replies
                                                                                                          1. re: mariacarmen
                                                                                                            hannaone Apr 6, 2013 09:43 PM

                                                                                                            2 cups water
                                                                                                            1 lemon, sliced
                                                                                                            1 3 inch section of ginger root (about 4 oz), sliced
                                                                                                            Honey to taste
                                                                                                            Place sliced ginger and water in a pot.
                                                                                                            Bring to a rolling boil, reduce heat and simmer until water reduces by about half.
                                                                                                            Add lemon slices and simmer another fifteen minutes.
                                                                                                            Pour into a cup and add honey to taste.
                                                                                                            Vodka or whiskey optional

                                                                                                            1. re: hannaone
                                                                                                              mariacarmen Apr 6, 2013 09:54 PM

                                                                                                              nice. thanks hannone! the bf actually often makes me a similar ginger "tea" - never thought about adding booze to it - silly me! i'm itching to start drinking bourbon whiskey, as i recently discovered i like it. i want to buy a bottle of Bulleit and try this out, cold or no cold!

                                                                                                              1. re: mariacarmen
                                                                                                                hannaone Apr 6, 2013 10:07 PM

                                                                                                                It's funny how widespread that "ginger tea" is.

                                                                                                                My father would use ground ginger (Colorado, 1960's), squeeze the juice from the lemon, and would always add a shot of whiskey (Jack Daniels).
                                                                                                                Fast forward to the eighties in Korea, and my mother in law would make it like I described above. Father in law would always add a slug of soju (Korean rice wine similar to vodka).
                                                                                                                Mother in law would also prescribe a huge bowl of really spicy tofu soup.

                                                                                                              2. re: hannaone
                                                                                                                Lillipop Apr 7, 2013 01:28 AM

                                                                                                                I always had to prepare that for my late very spoiled husband if he had a cold.Heavy on the Yukon Jack whiskey.And with it went two large containers of take out won ton soup. That will cure what ails you I guess:)

                                                                                                              3. re: mariacarmen
                                                                                                                fldhkybnva Apr 6, 2013 11:36 PM

                                                                                                                Looks delectable as usual. What a great use for pork, I often want to use it but not sure what to do with it but it plays a star role in Korean cooking it seems.

                                                                                                              4. fldhkybnva Apr 6, 2013 11:29 PM

                                                                                                                It's SO's weekend of pampering...SO wanted steak and SO wanted Marsala so the Beef Stroganoff has been translated into Grass fed beef sirloin with mushroom marsala pan sauce. Wow am I glad it's he wanted this, great rendition of marsala and quite amazing!

                                                                                                                 
                                                                                                                4 Replies
                                                                                                                1. re: fldhkybnva
                                                                                                                  l
                                                                                                                  littleflower Apr 7, 2013 06:59 AM

                                                                                                                  Mmm...beef with marsala.....sounds even better than pairing it with chicken!

                                                                                                                  1. re: littleflower
                                                                                                                    fldhkybnva Apr 7, 2013 10:23 AM

                                                                                                                    Yea, that was a definite good idea!

                                                                                                                  2. re: fldhkybnva
                                                                                                                    gini Apr 7, 2013 06:14 PM

                                                                                                                    Every time I see anything with mushrooms, I am in love. Mushrooms for the win!

                                                                                                                    1. re: gini
                                                                                                                      fldhkybnva Apr 7, 2013 07:30 PM

                                                                                                                      Yes! I actually just realized that I've eaten at least one hefty mushroom dish a day now for quite a while. They just seem to be thrown into anything and often I'll choose a classic dish because it includes mushrooms. Oooh, let's make Stroganoff...why, do you like it? I don't know, but it usually includes mushrooms.

                                                                                                                  3. hannaone Apr 6, 2013 11:46 PM

                                                                                                                    Serious case of late night munchies, so did a "Quesadilla" (well 3 of them).
                                                                                                                    Not remotely Mexican - Shredded cheddar and jack cheeses, chopped anaheim pepper, ham, and onions on flour tortilla.

                                                                                                                     
                                                                                                                     
                                                                                                                     
                                                                                                                    1. h
                                                                                                                      Harters Apr 7, 2013 03:02 AM

                                                                                                                      Shepherd's pie.

                                                                                                                      Effectively a brown gloop meal from the freezer. This was leftovers from a roast leg of lamb meal. Chopped finely, the leftover veg and gravy went in. That just needs defrosting and putting in a dish topped with potato. A tin of butter beans sounds like a good accompaniment. Cheese for afters.

                                                                                                                      1. LindaWhit Apr 7, 2013 05:41 AM

                                                                                                                        This whole being woken up with a paw tapping my face at WAY TOO EARLY IN THE MORNING is for the birds. It's like Sheldon knocking on Penny's door in "The Big Bang Theory": :::pat, pat, pat::: Mamma! :::pat, pat, pat::: Mamma! :::pat, pat, pat::: Mamma! Oy freakin' vey.

                                                                                                                        Today will be clean-up day around the house. And tax day. It HAS to be tax day!

                                                                                                                        So an on-the-stove-and- I-don't-have-to-worry-much-about-it dinner - spaghetti and meat sauce.

                                                                                                                        Ground beef and sweet Italian sausages are being defrosted. They'll be browned and then cooked with chopped onion, chopped red bell pepper, and chopped mushrooms. Several cans of tomato sauce and diced tomatoes will be added, along with minced garlic, basil, oregano, salt, Aleppo pepper, and 2 bay leaves. That'll simmer on the flame tamer with an occasional stir.

                                                                                                                        Spaghetti to be cooked, topped with the meat sauce, a sprinkle of grated Parm-Reg, and a salad with a vinaigrette and crusty rolls alongside.

                                                                                                                        13 Replies
                                                                                                                        1. re: LindaWhit
                                                                                                                          l
                                                                                                                          littleflower Apr 7, 2013 06:58 AM

                                                                                                                          Spaghetti with meatsauce has always been one of my all-time favorite go-to's for a simple but really delicious dinner. Love how you're adding the sweet Italian sausage to the meatsauce mix as well!

                                                                                                                          1. re: littleflower
                                                                                                                            fldhkybnva Apr 7, 2013 10:26 AM

                                                                                                                            Mine too actually which now has me wondering why I haven't made it in so long. I used to love to come home to the smell of mom's spaghetti with meatsauce.

                                                                                                                            1. re: fldhkybnva
                                                                                                                              LindaWhit Apr 7, 2013 04:56 PM

                                                                                                                              When I get down to one 2-cup container in the freezer, I pull out the ground beef and sweet Italian sausage. Mom usually gets several 1-cup containers, but I didn't bring any up last weekend.

                                                                                                                              I am, however, going to see her tomorrow evening, as my youngest stepbrother and his wife are coming in from England to visit with family as well as their daughter who is attending the American Academy of Dramatic Arts in NYC. So maybe I'll bring a few cups up for her as well as tucking some into my own freezer. :-)

                                                                                                                              1. re: LindaWhit
                                                                                                                                l
                                                                                                                                littleflower Apr 7, 2013 06:27 PM

                                                                                                                                I'm sure she would love that!!

                                                                                                                          2. re: LindaWhit
                                                                                                                            boyzoma Apr 7, 2013 11:09 AM

                                                                                                                            LOL - I pulled out a bag of sauce last night from the freezer to thaw in the fridge. We are having spaghetti as well tonight. Crusty garlic bread will go with. Great minds and all that. Good luck with your tax day!

                                                                                                                            1. re: boyzoma
                                                                                                                              l
                                                                                                                              littleflower Apr 7, 2013 12:00 PM

                                                                                                                              Confession time: I love freshly baked garlic bread, and have been known to bake some up when middle of the night food cravings hit. I do not reserve it only for pairing with an Italian meal...a snack of garlic bread for me is comfort food at its best!

                                                                                                                              1. re: littleflower
                                                                                                                                fldhkybnva Apr 7, 2013 03:17 PM

                                                                                                                                Why didn't I think of that? I use Italian food as an excuse to eat garlic bread but who needs the rest?

                                                                                                                                1. re: fldhkybnva
                                                                                                                                  l
                                                                                                                                  littleflower Apr 7, 2013 04:55 PM

                                                                                                                                  Yes, making just garlic bread as a snack is a habit that I started in college and still eating it that way 10 years later!

                                                                                                                                  1. re: littleflower
                                                                                                                                    fldhkybnva Apr 7, 2013 07:31 PM

                                                                                                                                    Do you have a favorite quite recipe?

                                                                                                                                    1. re: fldhkybnva
                                                                                                                                      l
                                                                                                                                      littleflower Apr 7, 2013 08:04 PM

                                                                                                                                      Yes...I use two actually - when I am making dinner the one I turn to is Ina Garten's recipe for my Garlic Bread and it's really delicious.

                                                                                                                                      http://www.foodnetwork.com/recipes/in...

                                                                                                                                      I adapted the recipe slightly, normally using loaf of french bread from the bakery instead of ciabatta, cutting back on the olive oil to 1/4 cup, omitting the oregano - only use parsley, and my secret addition to the recipe is adding a little softened butter and a *very* light sprinkling of coarse sea salt on top of the loaf. It melts inside of the foil, and when you open the foil up for the last 5 min. it creates a really nice buttery crust on top. SO YUM.

                                                                                                                                      My middle of the night craving for garlic bread needs to be quick...so I usually just use whatever bread I have on hand - usually Tuscan Pane - smear on some butter and have a jar of Christopher Ranch crushed garlic that I use instead of mincing/crushing fresh garlic at 2am. Pop this under the broiler for a few minutes until the edges are a deep golden brown, and this satisfies my craving for buttery garlicky bread!

                                                                                                                              2. re: boyzoma
                                                                                                                                LindaWhit Apr 7, 2013 04:58 PM

                                                                                                                                Taxes are done! More than twice as much as last year coming back from Uncle Sam (thank you, mortgage interest!) and half as less paid to the maroons on Beacon Hill in Massachusetts. So I'm pretty happy. And my tummy is even happier after having had dinner. Lord, spaghetti and meat sauce is a super comfort food! LOL

                                                                                                                                1. re: LindaWhit
                                                                                                                                  PHREDDY Apr 8, 2013 06:12 AM

                                                                                                                                  Wish I could say the same :-{..Hurricane Sandy provided some extra revenue, thus more to the man in DC...made a big pot of red sauce with sausage and beef ribs Saturday night, so will have it sometime later this busy week...tastes better the next day anyway...

                                                                                                                                  1. re: LindaWhit
                                                                                                                                    boyzoma Apr 8, 2013 10:14 AM

                                                                                                                                    Yea for you LW. Having that extra will be nice. And I agree about the comfort food. Having leftovers tonight!

                                                                                                                              3. fldhkybnva Apr 7, 2013 05:48 AM

                                                                                                                                The celebration continues at the fieldhawk domiscile.

                                                                                                                                The plan today includes

                                                                                                                                Steamed hake with the famous Whole Foods Garlic Tahini dressing. I'm hoping it will work to pour it in the packet and let it do it's work while the fish cooks.

                                                                                                                                Salisbury steak-not sure I've had this since I lived with Mama Fieldhawk but the mention of it here a lot has many wondering

                                                                                                                                Zuni roast chicken

                                                                                                                                1. roxlet Apr 7, 2013 06:15 AM

                                                                                                                                  Since we're having a warmish day today, my husband has decided to light the smoker, so the BBQ flag is up! So far, our neighbors and friends have asked for ribs, chicken and salmon. We'll have ribs and probably salmon, though I asked my husband to see if there is any trout in the market when he goes because I think that would be lovely in the smoker. I'm not sure what today's sides will be, but here's a photo of what the smoker will likely look like later today.

                                                                                                                                   
                                                                                                                                  2 Replies
                                                                                                                                  1. re: roxlet
                                                                                                                                    Njchicaa Apr 7, 2013 06:17 AM

                                                                                                                                    I love smoked stuff! If I had anything thawed, I'd tell my husband to fire ours up. Yum!

                                                                                                                                    1. re: roxlet
                                                                                                                                      r
                                                                                                                                      rjbh20 Apr 8, 2013 04:28 PM

                                                                                                                                      A dozen slabs of back ribs, 8 chickens, three sides of salmon, two sides of steelhead & three coils of homemade sausage.

                                                                                                                                    2. m
                                                                                                                                      MAH Apr 7, 2013 08:01 AM

                                                                                                                                      Grilled burgers and corn last night. For breakfast this morning I made a quiche Lorraine with the last tidbits of Easter ham, a diced shallot and gruyere. The custard was enriched with some crime fraiche I had lurking. A sprinkle of fresh thyme and yum. Really hit the spot with my coffee.

                                                                                                                                      Not sure WFD tonight -- looking around for inspiration.

                                                                                                                                      6 Replies
                                                                                                                                      1. re: MAH
                                                                                                                                        l
                                                                                                                                        littleflower Apr 7, 2013 12:03 PM

                                                                                                                                        MAH your quiche Lorraine has my mouth watering...one ingredient that I should keep on hand is creme fraiche - it is a rather versatile ingredient.

                                                                                                                                        1. re: littleflower
                                                                                                                                          gingershelley Apr 7, 2013 04:49 PM

                                                                                                                                          Easy to make at home as well.... MUCH cheaper than purchasing. :)

                                                                                                                                          http://www.splendidtable.org/recipes/...

                                                                                                                                          1. re: gingershelley
                                                                                                                                            l
                                                                                                                                            littleflower Apr 7, 2013 05:06 PM

                                                                                                                                            I would love to see the recipe for them but I couldn't find it using the link...would be great to try my hand at a little baking!

                                                                                                                                            1. re: littleflower
                                                                                                                                              w
                                                                                                                                              wyogal Apr 7, 2013 05:10 PM

                                                                                                                                              (The link is for a recipe for creme fraiche)

                                                                                                                                              1. re: wyogal
                                                                                                                                                l
                                                                                                                                                littleflower Apr 7, 2013 06:32 PM

                                                                                                                                                Ohhhhhh I see...that is what I get for not paying closer attention to the thread - thanks!

                                                                                                                                                1. re: wyogal
                                                                                                                                                  gingershelley Apr 8, 2013 08:56 AM

                                                                                                                                                  tks, wyogal

                                                                                                                                        2. juliejulez Apr 7, 2013 09:18 AM

                                                                                                                                          Dinner tonight is carne asada tacos, one of my favorites. I'm marinating flank steak in Tyler Florence's "mojo" marinade... citrus, cilantro, garlic, jalapeno etc. I'll grill the steak then slice it up into small pieces. I usually make my own pico de gallo but I have a container of it in the fridge that I bought for the taco salad of yore so I'll just use that today. No other toppings since that's the only way to eat it, but I'm sure SO will want to add stuff like cheese. I'm also going to make a quick mexican rice.

                                                                                                                                          My other "project" today is baking my own hamburger buns to use with Tuesday's dinner. It's my first try at it.

                                                                                                                                          12 Replies
                                                                                                                                          1. re: juliejulez
                                                                                                                                            fldhkybnva Apr 7, 2013 10:26 AM

                                                                                                                                            Sounds fabulous.

                                                                                                                                            1. re: juliejulez
                                                                                                                                              l
                                                                                                                                              littleflower Apr 7, 2013 11:56 AM

                                                                                                                                              Wow...lots of respect for you JJ for baking your own hamburger buns from scratch. We have always bought ours from Trader Joe's in an effort to avoid some unhealthy ingredients found in most store-bought hamburger/hot dog buns.

                                                                                                                                              1. re: juliejulez
                                                                                                                                                alliegator Apr 7, 2013 12:09 PM

                                                                                                                                                Sounds like an awesome dinner--I'm sure your buns will be perfect.

                                                                                                                                                1. re: juliejulez
                                                                                                                                                  juliejulez Apr 7, 2013 04:32 PM

                                                                                                                                                  Well the buns were good... but tiny! Oops. They're more like large dinner rolls. They sure taste good though.

                                                                                                                                                  1. re: juliejulez
                                                                                                                                                    l
                                                                                                                                                    littleflower Apr 7, 2013 04:46 PM

                                                                                                                                                    Yay - glad they were a success! Nothing beats homemade fresh breads/rolls!!

                                                                                                                                                    1. re: juliejulez
                                                                                                                                                      gingershelley Apr 7, 2013 04:52 PM

                                                                                                                                                      Can you tell us more, JJ? Texture, recipe, etc...

                                                                                                                                                      1. re: gingershelley
                                                                                                                                                        juliejulez Apr 7, 2013 04:58 PM

                                                                                                                                                        Sure... first here's the thread I started that has a few different recipes, I used the first one given. http://chowhound.chow.com/topics/896745

                                                                                                                                                        The texture was not quite as dense as brioche, but denser than the store-bought regular buns...pretty similar to pretzel buns, at least on the inside. They don't have the chewy exterior like pretzel buns do though. I like dense buns for hamburgers though so I think even though these are small, they're right up my alley.

                                                                                                                                                        1. re: juliejulez
                                                                                                                                                          gingershelley Apr 8, 2013 08:57 AM

                                                                                                                                                          Thanks for that JJ. I missed that thread.

                                                                                                                                                          Will give this a try :)

                                                                                                                                                          1. re: gingershelley
                                                                                                                                                            juliejulez Apr 8, 2013 09:29 AM

                                                                                                                                                            Enjoy! They really were very easy... didn't even have to flour a board since my Kitchen Aid did all the kneading for me and the dough wasn't very sticky once it rose the first time.

                                                                                                                                                          2. re: juliejulez
                                                                                                                                                            l
                                                                                                                                                            littleflower Apr 8, 2013 11:33 AM

                                                                                                                                                            Thanks for the recipe - and sorry again to GS for not following the thread well enough! :-)

                                                                                                                                                            1. re: littleflower
                                                                                                                                                              gingershelley Apr 8, 2013 11:49 AM

                                                                                                                                                              No sorries needed, lF, we are all busy readers here:)

                                                                                                                                                      2. re: juliejulez
                                                                                                                                                        gingershelley Apr 7, 2013 04:52 PM

                                                                                                                                                        Looking forward to hearing how your burger buns turn out. I need to try that one on, as I find most buns around 'too soft' or too hard', and would like to find the perfect bun that doesn't cost $1+ each at a fancy bakery!

                                                                                                                                                      3. linguafood Apr 7, 2013 10:26 AM

                                                                                                                                                        I'm gonna try my hand at this NYT recipe, but instead of frying, I'll grill -- spring is still outta sight, and next week is supposed to rain, rain rain. Warm rain, but rain. Wah.

                                                                                                                                                        http://www.nytimes.com/recipes/101463...

                                                                                                                                                        10 Replies
                                                                                                                                                        1. re: linguafood
                                                                                                                                                          linguafood Apr 7, 2013 05:34 PM

                                                                                                                                                          The chicken was delicious! I was nervous about the (IMNSHO) insane amount of 5 spice powder -- not my fave to begin with, but it wasn't overwhelmingly, um, christmassy at all :-)

                                                                                                                                                          The dipping sauce is done in a shot, and looks borderline revolting when you make it, but it's fantastic in combo with the brined chicken. The Scotch bonnet sauce *really* kicks it up to another level. Def a keeper.

                                                                                                                                                          Side was arugula tossed with lemon juice and lemon oil, and topped with sautéed crispy oyster shrooms.

                                                                                                                                                           
                                                                                                                                                          1. re: linguafood
                                                                                                                                                            w
                                                                                                                                                            wyogal Apr 7, 2013 05:50 PM

                                                                                                                                                            I just looked at the recipe, wow! That's a lot of 5 spice powder, and I like the stuff! Glad it turned out!

                                                                                                                                                            1. re: wyogal
                                                                                                                                                              linguafood Apr 7, 2013 06:02 PM

                                                                                                                                                              It works well with the salty, spicy & sour dipping sauce. I guess that makes sense -- all important flavors are there :-)

                                                                                                                                                            2. re: linguafood
                                                                                                                                                              suzigirl Apr 7, 2013 06:32 PM

                                                                                                                                                              That sounds great. And i could half it for the two of us pretty easily.

                                                                                                                                                              1. re: suzigirl
                                                                                                                                                                linguafood Apr 7, 2013 07:02 PM

                                                                                                                                                                I'm almost embarrassed to say that we managed to guzzle up all 2.5 lbs. of it (both the thighs and breasts were bone-in, though, so I'm pretty sure each of us didn't eat 1.25 lbs. of meat tonight :-)

                                                                                                                                                                1. re: linguafood
                                                                                                                                                                  suzigirl Apr 8, 2013 08:06 AM

                                                                                                                                                                  Okay. I won't mess with the recipe if it is that good. Thanks for the heads up.

                                                                                                                                                                  1. re: linguafood
                                                                                                                                                                    gingershelley Apr 8, 2013 09:00 AM

                                                                                                                                                                    I am going to make this with a couple of the turkey thighs I picked up on the cheap last week.

                                                                                                                                                                    If I don't want to buy scotch-bonnet pepper sauce, do you think I could use another very-hot pepper sauce? Is that sauce on the sweeter side, or pretty straight up hot?

                                                                                                                                                                    We are popping at the seams in the fridge for condiments with 2 cook's blending our kitchens into one (fridge)!

                                                                                                                                                                    1. re: gingershelley
                                                                                                                                                                      linguafood Apr 8, 2013 12:08 PM

                                                                                                                                                                      The sauce I bought is the Grace brand: pretty spicy, and not sweet at all, unless you count the kinda fruity/floral notes that scotch bonnets have to them (a flavor I personally love -- they might just be my faves for cooking with heat).

                                                                                                                                                                      And I hear ya on the condiments. Practically the entire fridge door is stuffed with any number of mustards, hot sauces, Asian condiments, etc. etc.

                                                                                                                                                                      1. re: linguafood
                                                                                                                                                                        gingershelley Apr 8, 2013 02:00 PM

                                                                                                                                                                        OK, then I am going to use a VERY spicy hot sauce that has good pepper flavor, and no sweetness. I LOVE 5-spice so am going to make this with turkey thighs, and also put in just a smidge of orange peel and lemongrass in the marinade, so I am making kind of a chinese-jerked thigh:), and use the same dipping sauce.

                                                                                                                                                                        1. re: gingershelley
                                                                                                                                                                          linguafood Apr 8, 2013 03:20 PM

                                                                                                                                                                          I'd love to hear what you think of it, gs! I barely ever use any recipes for my meals (and maybe it's due time I give a few a shot, eh?), and this one is definitely a keeper. Of course, I didn't really follow the recipe entirely, since it has you pan-fry the chicken, but roasting and grilling impart pretty nice flavor, too.

                                                                                                                                                                          Maybe after this forecasted week of rain, there will be another chance to throw some chicken parts on the grill and do this again :-)

                                                                                                                                                            3. fldhkybnva Apr 7, 2013 10:30 AM

                                                                                                                                                              Well it seems our world has flipped upside down again as my grocery store plan was intercepted by serious cravings and SO requests.

                                                                                                                                                              Lunch - Broiled swordfish with scallops and sauteed spinach with the WF Garlic Tahini dressing. Let me just state for the record, this dressing is amazing and deserves a properly sized salad sometime in the near future.

                                                                                                                                                              I think Zuni is still on the menu, but it's now...
                                                                                                                                                              Salisbury steak vs Ribeye - is it weird I find this a difficult decision?

                                                                                                                                                               
                                                                                                                                                              1 Reply
                                                                                                                                                              1. re: fldhkybnva
                                                                                                                                                                ChristinaMason Apr 7, 2013 07:32 PM

                                                                                                                                                                I've seen several versions of the dressing recipe floating around---which one did you use?

                                                                                                                                                              2. Paprikaboy Apr 7, 2013 10:38 AM

                                                                                                                                                                Picked up a couple of sea bream from a new local fishmonger.
                                                                                                                                                                Maybe grill them or cook them en papillote. Picked up some pumpkin as well so probably roast this and have some kale on the side.

                                                                                                                                                                1. alliegator Apr 7, 2013 12:13 PM

                                                                                                                                                                  Dinner last night was at, um, California Pizza Kitchen. I went with the Chicken Milanese and the hubster had pork carnitas pizza. Not bad, definitely mall-y.
                                                                                                                                                                  We then came home to find our neighbors sitting around with a bunch of rib bones (I cried inside at "we knocked but you weren't home") and doing some beer drinking, so we joined in on that. Feeling a bit rough, but I will rally to make some sort of grilled shrimp skewers for din-did. Exact recipe TBD.

                                                                                                                                                                  1 Reply
                                                                                                                                                                  1. re: alliegator
                                                                                                                                                                    l
                                                                                                                                                                    littleflower Apr 7, 2013 08:20 PM

                                                                                                                                                                    I have found that my tummy for whatever reason cannot tolerate many foods at chain restaurants, but CPK is on occasion an exception to that rule. Some of their food is halfway decent for chain food.

                                                                                                                                                                  2. GretchenS Apr 7, 2013 01:06 PM

                                                                                                                                                                    Saw gorgeous shad roe when out shopping yesterday so had my annual shad roe splurge last night, using boatloads of my favorite butter (Vermont Creamery cultured), a squeeze of lemon and wonderful crispy bread for mopping. It needed asparagus with it for a total blast of spring but none that I saw yesterday was worth buying so just had a salad. So rich, so yummy, good thing the season is so short.
                                                                                                                                                                    Shad roe method for anyone interested posted on this old thread http://chowhound.chow.com/topics/698023

                                                                                                                                                                    Lunch today was DOTM spring (summer) rolls, where have these been all my life? Just fantastic. Details over on DOTM thread.

                                                                                                                                                                    Dinner tonight will use up the leftover Spicy Szechuan Twice-Cooked Pork (belly) that I got for takeout at the end of my two weeks of work hell. Spicy pork and cabbage fried rice with lots of bean sprouts (my favorite part of homemade fried rice), sprinkled with young chives which are coming up in their pots, and probably topped with a runny-yolked fried egg.

                                                                                                                                                                    Hope that mariacarmen, alliegator and suzigirl are all recovering from their assorted ailments. Amazing how much happened in the 3 days I didn't have time to read!

                                                                                                                                                                    7 Replies
                                                                                                                                                                    1. re: GretchenS
                                                                                                                                                                      fldhkybnva Apr 7, 2013 03:19 PM

                                                                                                                                                                      The Vermont Creamery butter is on my list of to-try butters (hmm, really, who has such a list?) and I'll swipe it as soon as I spot it but it seems the stores near me love to carry the Maple version only. I'll have to grab it next time I'm at Wegmans.

                                                                                                                                                                      Shad roe...it stares at me from the fish counter and I have no idea what to do with it so thanks for the link. It seems like many quite enjoy it.

                                                                                                                                                                      1. re: fldhkybnva
                                                                                                                                                                        l
                                                                                                                                                                        littleflower Apr 7, 2013 04:44 PM

                                                                                                                                                                        LOL...I have a must-try butters list, too. Have not heard of Vermont Cremery butter yet, so I'm intrigued. So far Plugra and President are on my butter list to sample.

                                                                                                                                                                      2. re: GretchenS
                                                                                                                                                                        mariacarmen Apr 7, 2013 03:30 PM

                                                                                                                                                                        thanks GS! still abed, but mustering up some energy to cook tonight - first time since visit to WA!

                                                                                                                                                                        your shad roe sounds fantastic. i've never had, nor even seen that!

                                                                                                                                                                        1. re: mariacarmen
                                                                                                                                                                          gingershelley Apr 7, 2013 05:03 PM

                                                                                                                                                                          Hope your feeling better MC; We don't get much shad roe on West Coast (so sad) - it's an east coast spring thing I gather... tho I am sure if we could afford a VERY fancy dinner out, might see it on a flown-in cheffy menu, tho now with all the 500-mile-plans happening, doubt it.

                                                                                                                                                                          Perhaps you will see it in Chicago.....

                                                                                                                                                                        2. re: GretchenS
                                                                                                                                                                          suzigirl Apr 7, 2013 06:27 PM

                                                                                                                                                                          I have never had shad roe. I didn't know what to do with it. Thanks. Also, thank you for the well wishes. I was just suffering from to much fat fooditis. I do that sometimes. :-)

                                                                                                                                                                          1. re: GretchenS
                                                                                                                                                                            Lillipop Apr 7, 2013 06:45 PM

                                                                                                                                                                            I have never seen shad roe.Do they ever market it in California? I looked at some pics of beautifully prepared shad roe on Google.Yum! It just went on my ever growing *bucket list*.

                                                                                                                                                                            1. re: Lillipop
                                                                                                                                                                              GretchenS Apr 8, 2013 10:52 AM

                                                                                                                                                                              Maybe you don't get it in CA as it is strictly an Atlantic Coast fish, from the Chesapeake Bay to southern New England, I understand. And it's one of the fewer and fewer foods that is strictly seasonal, for a few weeks around now. I mean, there is an asparagus season too but it is available year-round. :) And it is ugly and mysterious in the fishmongers case so unless you knew how good it can be you'd pass it by.

                                                                                                                                                                          2. l
                                                                                                                                                                            littleflower Apr 7, 2013 01:19 PM

                                                                                                                                                                            Still trying to make it to Fresh Market to buy some wild tuna that they have on sale for 11.99/pd. this week to make some lightly seared tuna - goes off sale on Wednesday so I need to hurry up and get it. I also need to make a Trader Joe's run to pick up some chicken breast because I would like to try making Chicken Souvlaki this week- craving lemony garlicky grilled chicken and have Greek Seasoning to use which should make for a good souvlaki. Taking care of some family matters has veered me off course for doing much cooking from scratch lately. I have had to live vicariously through you all until I can make full use of my kitchen again!

                                                                                                                                                                            Dinner tonight most likely will involve using up the last of the Costco rotisserie chicken...trying to use up some of my leftovers so I won't have to toss anything out!

                                                                                                                                                                            5 Replies
                                                                                                                                                                            1. re: littleflower
                                                                                                                                                                              fldhkybnva Apr 7, 2013 03:12 PM

                                                                                                                                                                              Love that rotissserie chicken so versatile!

                                                                                                                                                                              1. re: littleflower
                                                                                                                                                                                ChristinaMason Apr 7, 2013 07:34 PM

                                                                                                                                                                                Ooh, souvlaki sounds very good, and I just shelved a chicken recipe I'd been thinking about for a dinner this week (was going to make that Donna Hay recipe with roasted tomatoes, but fresh mozz. was outrageously expensive). Good backup idea. Let us know what you come up with.

                                                                                                                                                                                1. re: ChristinaMason
                                                                                                                                                                                  l
                                                                                                                                                                                  littleflower Apr 7, 2013 07:43 PM

                                                                                                                                                                                  Thanks CM...I did manage to get fresh all-natural chicken tenders from Trader Joe's tonight, so hope (crossing my fingers) that I will have a chance to make Chicken Souvlaki with it tomorrow night. I will let you know how it turns out.

                                                                                                                                                                                  If you have one located near you, have you tried Trader Joe's Buffalo Mozzarella? It is excellent and not priced *too* high (especially for the buffalo type) at 6.99.

                                                                                                                                                                                  1. re: littleflower
                                                                                                                                                                                    ChristinaMason Apr 7, 2013 07:57 PM

                                                                                                                                                                                    Trader Joe's is on the opposite side of town from me, but I think I should make a special trip soon. Thanks :)

                                                                                                                                                                                    1. re: ChristinaMason
                                                                                                                                                                                      l
                                                                                                                                                                                      littleflower Apr 7, 2013 08:13 PM

                                                                                                                                                                                      Yes, it is by far the best fresh mozzarella I have ever tasted.

                                                                                                                                                                                      Since TJ's sounds like it may be a little distance away from you, you may want to call ahead first and make sure they have some left in stock. Our TJ's is frequently out of the fresh buffalo mozzarella - it flies off the shelf! If that is the case and it's out of stock, do speak to a manager and ask if they can put a special order for it - they are always glad to do so, and it will arrive at your store in one to two days.

                                                                                                                                                                              2. fldhkybnva Apr 7, 2013 03:15 PM

                                                                                                                                                                                A friend popped in this afternoon and all I wanted was bacon and mushrooms and of course it had to be "stuffed" into something. The result - bacon, mushroom and onion stuffed chicken breasts. The chicken was more of a cradle as they were not stuffed by an stretch of the imagination due to my inability to limit the volume of stuffage. I'm still trying to figure out this odd fascination with stuffed everything.

                                                                                                                                                                                 
                                                                                                                                                                                 
                                                                                                                                                                                2 Replies
                                                                                                                                                                                1. re: fldhkybnva
                                                                                                                                                                                  f
                                                                                                                                                                                  foodieX2 Apr 7, 2013 03:17 PM

                                                                                                                                                                                  bacon and mushrooms, oh my!

                                                                                                                                                                                  1. re: foodieX2
                                                                                                                                                                                    l
                                                                                                                                                                                    littleflower Apr 7, 2013 04:52 PM

                                                                                                                                                                                    I second that!

                                                                                                                                                                                2. JungMann Apr 7, 2013 03:31 PM

                                                                                                                                                                                  I'm joining the other meatloaf lovers here and cooking up a turkey meatloaf with a coriander ketchup glaze. There's red cabbage to cook up, not sure what I want to do other than the fact that I don't want to make my normal sweet and sour braise. I think I may sear it and serve it as a warm salad with a mustard and caraway vinaigrette. Roast asparagus and rutabaga mash rounds things out. Gin for dessert.

                                                                                                                                                                                  5 Replies
                                                                                                                                                                                  1. re: JungMann
                                                                                                                                                                                    l
                                                                                                                                                                                    littleflower Apr 7, 2013 04:39 PM

                                                                                                                                                                                    The turkey meatloaf sounds good JM - I am sure it will turn out great! Love the coriander addition to the ketchup glaze - I normally just use a combination of ketchup/worcestershire sauce/brown sugar. Ina Garten has a great turkey meatloaf recipe and is the only one I can honestly say I didn't miss the beef/bison in.

                                                                                                                                                                                    1. re: littleflower
                                                                                                                                                                                      JungMann Apr 7, 2013 05:14 PM

                                                                                                                                                                                      I haven't made/eaten meatloaf in years so I probably should have tried using a beef combo to get the classic flavor. The turkey came out somewhat coarse and never got the crisp edges that I was going for. The glaze, though, was a good recipe from Cook's Illustrated.

                                                                                                                                                                                      Red cabbage salad never made it to the table. I ended up doing a Southern style braise with bacon fat and mustard in lieu of vinegar. Now it's time for my gin!

                                                                                                                                                                                      1. re: JungMann
                                                                                                                                                                                        ChristinaMason Apr 7, 2013 07:43 PM

                                                                                                                                                                                        <Red cabbage salad never made it to the table.>

                                                                                                                                                                                        Aw darn, that sounded so good!

                                                                                                                                                                                        1. re: ChristinaMason
                                                                                                                                                                                          JungMann Apr 7, 2013 08:11 PM

                                                                                                                                                                                          I still have half a head to make it. Temps are predicted to hit the 70s this week so I figure I'll be in the mood in a couple days.

                                                                                                                                                                                    2. re: JungMann
                                                                                                                                                                                      gingershelley Apr 7, 2013 05:05 PM

                                                                                                                                                                                      Gin for dessert. A glass raised to you JM, and meatloaf and cabbage 'warm salad'. :)

                                                                                                                                                                                      Happy Sunday!

                                                                                                                                                                                    3. w
                                                                                                                                                                                      wyogal Apr 7, 2013 03:35 PM

                                                                                                                                                                                      Jeez, no idea. I have chicken tenders in the freezer that I can quick thaw in the microwave. We are about to skype with our son and his family, my husband is painting a room, and I'm being lazy.
                                                                                                                                                                                      I have leftover brown and red rice still, so that part is easy.
                                                                                                                                                                                      gotta go skype now..... :)

                                                                                                                                                                                      1 Reply
                                                                                                                                                                                      1. re: wyogal
                                                                                                                                                                                        w
                                                                                                                                                                                        wyogal Apr 7, 2013 04:22 PM

                                                                                                                                                                                        We skyped with son and grandson, wish we lived closer!
                                                                                                                                                                                        So, I took out the tenders, they are thawing. I'm going to do a chicken/rice/alfredo (yes, from a jar) type of thing. And a green salad.

                                                                                                                                                                                        edit: no green salad. I had baby spinach to use up, so steamed it, squeezed it, chopped it, (and called it George.... no, not really), and added it to the rice, chicken, alfredo sauce, and grated Italian cheese blend.

                                                                                                                                                                                      2. mariacarmen Apr 7, 2013 03:41 PM

                                                                                                                                                                                        imma rouse myself outta bed soon-ish, shower, shake off this cold thing, and cook. i'll chop up some of my new fancy bacon and cook that off, then deglaze with sherry vinegar. i bought some curly kale earlier this week which i'll slice up and wilt in the bacon fat. i'll dot that with a little goat cheese and plop a couple of over easy or poached eggs (probably poached since the BF made me something very similar with fried eggs as bfast in bed!) also, found a recipe for lo-carb zucchini hash browns, which i'll serve with a tomato salsa on the side. also some sauteed mushrooms and shallots with a little sherry. i think that will do. now, when to get up, is the question....

                                                                                                                                                                                        (pic of the bfast i woke up to. and he handed me my phone to take the pic.)

                                                                                                                                                                                         
                                                                                                                                                                                        6 Replies
                                                                                                                                                                                        1. re: mariacarmen
                                                                                                                                                                                          w
                                                                                                                                                                                          wyogal Apr 7, 2013 04:18 PM

                                                                                                                                                                                          NIce!

                                                                                                                                                                                          1. re: mariacarmen
                                                                                                                                                                                            l
                                                                                                                                                                                            littleflower Apr 7, 2013 04:41 PM

                                                                                                                                                                                            Love breakfasts in bed! That was really sweet, and also the food looks yummy!

                                                                                                                                                                                            1. re: mariacarmen
                                                                                                                                                                                              gingershelley Apr 7, 2013 05:06 PM

                                                                                                                                                                                              Nice, very nice. Breakfasty-food twice on a Sunday? Not so bad - esp. with 'fancy bacon".

                                                                                                                                                                                              1. re: mariacarmen
                                                                                                                                                                                                LindaWhit Apr 7, 2013 05:47 PM

                                                                                                                                                                                                Looks good!

                                                                                                                                                                                                1. re: mariacarmen
                                                                                                                                                                                                  suzigirl Apr 7, 2013 06:13 PM

                                                                                                                                                                                                  Cooked you breakfast and handed you the phone...you do realize how jealous some of us are? What a keeper.

                                                                                                                                                                                                  1. re: suzigirl
                                                                                                                                                                                                    GretchenS Apr 8, 2013 10:54 AM

                                                                                                                                                                                                    What suzi said!

                                                                                                                                                                                                2. Musie Apr 7, 2013 04:48 PM

                                                                                                                                                                                                  Tonight was some very tasty salmon, dry rubbed with berbere and left to marinate for 2 hours in the fridge then baked wrapped in parchment. Served it up with baked rice. Just what I needed to perk me up after a day of sniffles.

                                                                                                                                                                                                  1. helen_m Apr 7, 2013 04:48 PM

                                                                                                                                                                                                    I made chicken noodle soup with the leftover bones and meat from Friday. Flavoured the stock with coriander seeds, star anise, cinnamon, cloves, slices of ginger and green bits of spring onion. Finished off by stirred in the shredded meat, pak choi, sugar snap peas, sliced spring onions, coriander, mint and basil. Soy, fish sauce, lime and a little sugar to taste. So healthy and used up so much stuff lying around in the fridge.

                                                                                                                                                                                                    Made summer rolls on the side, more left over chicken, mango, cucumber, rice noodles, sliced spring onions, same herbs as the soup and served with peanut dipping sauce (used the recipe from chow which was really good)

                                                                                                                                                                                                    3 Replies
                                                                                                                                                                                                    1. re: helen_m
                                                                                                                                                                                                      ChristinaMason Apr 7, 2013 07:45 PM

                                                                                                                                                                                                      Wonderful, that all sounds so good. You're
                                                                                                                                                                                                      clever with leftovers!

                                                                                                                                                                                                      1. re: helen_m
                                                                                                                                                                                                        h
                                                                                                                                                                                                        Harters Apr 8, 2013 12:50 AM

                                                                                                                                                                                                        I always in awe of folk who can make summer rolls. Dunno why, but it's something I'm completely cack-handed about. They always end up looking a complete dog's breakfast.

                                                                                                                                                                                                        1. re: Harters
                                                                                                                                                                                                          helen_m Apr 8, 2013 08:29 AM

                                                                                                                                                                                                          Note there were no pictures! They tasted good though.

                                                                                                                                                                                                      2. hannaone Apr 7, 2013 05:49 PM

                                                                                                                                                                                                        Wanted to grill today but the rain and wind kinda messed that idea up.

                                                                                                                                                                                                        Still wanted something sort of "grill-ish" so got a pan screaming hot, tossed in some bulgogi for a really fast sear before stir frying it.

                                                                                                                                                                                                        Put the bulgogi on burger buns, with leaf lettuce, ssamjang, and shredded cheese.

                                                                                                                                                                                                         
                                                                                                                                                                                                         
                                                                                                                                                                                                         
                                                                                                                                                                                                         
                                                                                                                                                                                                        1. gini Apr 7, 2013 06:19 PM

                                                                                                                                                                                                          I've just come back from a full week at my San Francisco office, so I celebrated by eating salami, cheese, and sesame snap pea salad while watching movies yesterday. It was glorious.

                                                                                                                                                                                                          Tonight, we grilled up a few grass-fed rib eyes and asparagus, and I made some mashed potatoes with dill and scallions.

                                                                                                                                                                                                          Strawberry-basil ice box pie for dessert for the other two. I can't wait till it's officially strawberry season.

                                                                                                                                                                                                          5 Replies
                                                                                                                                                                                                          1. re: gini
                                                                                                                                                                                                            l
                                                                                                                                                                                                            littleflower Apr 7, 2013 06:41 PM

                                                                                                                                                                                                            Me too, gini - although I love just about all summer fruits, fresh picked strawberries are at the top of my list of favorites!

                                                                                                                                                                                                            1. re: gini
                                                                                                                                                                                                              suzigirl Apr 7, 2013 06:44 PM

                                                                                                                                                                                                              Everything you mentioned is making me drool. Mercy.

                                                                                                                                                                                                              1. re: gini
                                                                                                                                                                                                                s
                                                                                                                                                                                                                sedimental Apr 7, 2013 07:29 PM

                                                                                                                                                                                                                Mmmmm...can you say more about the icebox pie?

                                                                                                                                                                                                                1. re: sedimental
                                                                                                                                                                                                                  gini Apr 8, 2013 06:14 AM

                                                                                                                                                                                                                  Sure! You take 5 cups of strawberries that have been hulled and quartered. Mash two of the cups with some lemon juice. Add 1/4 cup of cornstarch and 3/4 cup of sugar (or a cup if you like sugary) and mix thoroughly. Add a couple of handfuls of basil (which you should leave whole as you will be taking them out later).

                                                                                                                                                                                                                  Heat on the stove over medium until the mash starts to thicken. Set aside to cool.

                                                                                                                                                                                                                  Once cool, chiffon some basil leaves and mix together with the cooked mash and the other 3 cups of strawberries. Mound in your favorite crust (graham, almond, whatever) and refrigerate for 6 hours. Serve with whipped cream. Could also be good with mint, ginger, orange, etc.

                                                                                                                                                                                                                  1. re: gini
                                                                                                                                                                                                                    s
                                                                                                                                                                                                                    sedimental Apr 8, 2013 06:10 PM

                                                                                                                                                                                                                    Thank you. Sounds like a nice summery dessert!

                                                                                                                                                                                                              2. l
                                                                                                                                                                                                                littleflower Apr 7, 2013 07:23 PM

                                                                                                                                                                                                                It felt good to get back in a kitchen and do a *little* cooking tonight...must thank LindaWhit and boyzoma for my inspiration to make Chicken Cacciatore over Spaghetti with garlic bread using up quite a bit of leftovers in the refrigerator. Used some of the chicken breast and thigh meat leftover from a Costco Rotisserie chicken, adding in diced up onion and tomato, leftover marinara sauce, red wine, salt and pepper - at this point really wished I had some garlic on hand to had....when my eyes fell upon a jar of Trader Joe's garlic marinated mushrooms - he used all of the mushrooms but we still had the garlic juice leftover! I added a couple of tablespoons of that and it made a big difference!

                                                                                                                                                                                                                I put the chicken cacciatore over spaghetti and finished off with some grated romano cheese and pepper, adding a side of "faux" garlic bread (no ciabatta or french loaf on hand but I had TJ's Tuscan Pane so I drizzled with olive oil and a little bit of that garlic juice!). Although my time in the kitchen was limited, it was nice to prepare even some of my meal from scratch!

                                                                                                                                                                                                                3 Replies
                                                                                                                                                                                                                1. re: littleflower
                                                                                                                                                                                                                  LindaWhit Apr 7, 2013 07:46 PM

                                                                                                                                                                                                                  Sounds great, littleflower!

                                                                                                                                                                                                                  1. re: LindaWhit
                                                                                                                                                                                                                    l
                                                                                                                                                                                                                    littleflower Apr 7, 2013 08:24 PM

                                                                                                                                                                                                                    Thank you LW! The chicken cacciatore was good, but what was even better was getting back in my kitchen and doing a little cooking!! Cooking is so zen for me.

                                                                                                                                                                                                                    1. re: littleflower
                                                                                                                                                                                                                      fldhkybnva Apr 7, 2013 09:07 PM

                                                                                                                                                                                                                      Indeed, ommmmm.

                                                                                                                                                                                                                2. ChristinaMason Apr 7, 2013 07:53 PM

                                                                                                                                                                                                                  A friend of ours threw an afternoon bbq, so we had the chance to enjoy the mild weather and sunshine. We brought ground beef burgers and some yu choy that I marinated w/ fresh garlic, sesame oil, soy sauce, hot pepper flake, black vinegar, s&p, and Chinese rice wine. The greens were great---pungent, charred, and crispy off the grill.

                                                                                                                                                                                                                  Before hitting the bbq I put a large been brisket in the oven low and slow (275F). I seasoned the brisket w/ s&p, dried rosemary, and sage, stuffed garlic slices into slits cut into the meat, browned it on all sides, then set it aside and made a braising sauce: feathered onions and shallots, bay leaves, tomato paste, minced garlic, red wine (deglaze), chicken and beef broths, soy sauce, Worcestershire sauce, a couple spoonfuls of dried currants, hoisin sauce, carrot and celery chunks, parsley, and a goodly amount of black pepper and salt. Set the meat on top, basted, covered, and let it go for 6+ hrs. The onions almost completely cooked down into the sauce, and the meat is practically falling apart. Can't wait to try it tomorrow!

                                                                                                                                                                                                                  2 Replies
                                                                                                                                                                                                                  1. re: ChristinaMason
                                                                                                                                                                                                                    JungMann Apr 7, 2013 08:15 PM

                                                                                                                                                                                                                    I have gai choy that I was going to make as smothered greens tonight, but I think I'll try your yu choy prep instead!

                                                                                                                                                                                                                    1. re: ChristinaMason
                                                                                                                                                                                                                      l
                                                                                                                                                                                                                      littleflower Apr 7, 2013 08:16 PM

                                                                                                                                                                                                                      Regarding the preparation of the brisket - amazing! Sounds very yum!

                                                                                                                                                                                                                    2. mariacarmen Apr 7, 2013 08:30 PM

                                                                                                                                                                                                                      slight adaptations, but basically the star of the show was the kale & bacon in sherry vinegar and fried eggs. so smokey - great. i fried the eggs in bacon fat and added a little butter at the end to brown them, and then deglazed them as well with the sherry vinegar. the zuke "hashed browns" were more like little crepes, tho flourless, and i spiced them up with a little aleppo and paprika, in addition to the granulated onion and garlic the recipe called for. i browned them a tad too much. salsa on the side. and it appears both lingua and i had mushrooms and arugula on the brain, as i'd forgot i bought arugula a few days ago and so it was salad with sauteed crimini, shallots, and fresh lemon thyme, as well as shaved parm regg, with lemon juice and olive oil. kind of a mishmash of a dinner, but all tasty and i'm stuffed.

                                                                                                                                                                                                                      the BF made himself another batch of puri or chapati (we're not sure which) and ate some of that with dinner too. turns out he can't go without something starchy for very long.

                                                                                                                                                                                                                       
                                                                                                                                                                                                                       
                                                                                                                                                                                                                       
                                                                                                                                                                                                                      3 Replies
                                                                                                                                                                                                                      1. re: mariacarmen
                                                                                                                                                                                                                        JungMann Apr 7, 2013 08:36 PM

                                                                                                                                                                                                                        Love zucchini pancakes. How did you get them to bind without flour?

                                                                                                                                                                                                                        1. re: JungMann
                                                                                                                                                                                                                          mariacarmen Apr 7, 2013 11:01 PM

                                                                                                                                                                                                                          i guess if you think of them as little omelets it makes more sense. basically, it was a cup of shredded zucchini (i squeezed most of the water out, tho the recipe didn't call for it), mixed into 2 beaten eggs, add 1 tsp. each of gran. onion/garlic, dash of s&p, and i added paprika and aleppo. that's it. spoonfuls into pan heated with 2 tsps. olive oil (i used bacon fat), flip when browned.

                                                                                                                                                                                                                        2. re: mariacarmen
                                                                                                                                                                                                                          gini Apr 8, 2013 06:15 AM

                                                                                                                                                                                                                          I made eggs over spinach for lunch yesterday! Something so great about that combination.

                                                                                                                                                                                                                        3. h
                                                                                                                                                                                                                          Harters Apr 8, 2013 05:20 AM

                                                                                                                                                                                                                          A trip to the city for dinner tonight. It will involve me eating obscene amounts of Punjabi food.

                                                                                                                                                                                                                          2 Replies
                                                                                                                                                                                                                          1. re: Harters
                                                                                                                                                                                                                            Paprikaboy Apr 8, 2013 05:24 AM

                                                                                                                                                                                                                            I'm jealous H.
                                                                                                                                                                                                                            I'm sure you'll enjoy.
                                                                                                                                                                                                                            Pumpkin and kale soup for me tonight.
                                                                                                                                                                                                                            At least the never ending bag of kale will be finished.
                                                                                                                                                                                                                            5 dishes since Friday have featured kale, much as I love it it's time for a change.

                                                                                                                                                                                                                            1. re: Harters
                                                                                                                                                                                                                              l
                                                                                                                                                                                                                              littleflower Apr 8, 2013 11:23 AM

                                                                                                                                                                                                                              A good friend of mine in college was Punjabi - love Indian food in general! Have a great time eating all that yummy food!!

                                                                                                                                                                                                                            2. steve h. Apr 8, 2013 06:31 AM

                                                                                                                                                                                                                              Deb and I have settled into our little rental apartment in Rome. We've hosted guests, visited old friends, ate and drank well.

                                                                                                                                                                                                                              Sunday morning found me up early and squeezing blood oranges for the late-morning prosecco eye opener. We had no social responsibilities.

                                                                                                                                                                                                                              Fortified, Deb and I crossed the Tiber, hiked to the top of the Gianicolo, walked the length of its spine, caught an outdoor puppet show, wandered through the winding alleyways of Trastevere, visited Tiber Island, walked through the Ghetto on our way back to the Campo de' Fiori. Three hours later we were back in our flat sipping wine and preparing Sunday's lunch.

                                                                                                                                                                                                                              It was a gorgeous day, a top ten day, so I brought wine and antipasti (marinated artichokes, marinated cherry tomatoes, aged cheese) to the rooftop terrace so we could enjoy nibbles, the view and a special music mix I made for Deb. Lunch in the dining room was leftover roast chicken served room temperature, leftover (tiny) potatoes that were originally roasted in the chicken fat and reheated, house-made vignarola, and a quality red.

                                                                                                                                                                                                                              After a lengthy siesta, we strolled the Campo to a neighborhood off the Piazza Navona for gelato at our favorite place, continued walking and finally settled in at a watering hole that caters to both hipsters and cigar-smoking chess players. The barkeep wouldn't take my money.

                                                                                                                                                                                                                              Just another day in the 'hood.

                                                                                                                                                                                                                              12 Replies
                                                                                                                                                                                                                              1. re: steve h.
                                                                                                                                                                                                                                LindaWhit Apr 8, 2013 06:34 AM

                                                                                                                                                                                                                                We need to have colored text so I can write how GREEN I am with envy!

                                                                                                                                                                                                                                1. re: LindaWhit
                                                                                                                                                                                                                                  steve h. Apr 8, 2013 06:45 AM

                                                                                                                                                                                                                                  I like Rome a lot. After all these years, it's comfortable shoes.

                                                                                                                                                                                                                                2. re: steve h.
                                                                                                                                                                                                                                  d
                                                                                                                                                                                                                                  DelishDi Apr 8, 2013 08:50 AM

                                                                                                                                                                                                                                  Lovely! I can't wait to hear more of your adventures.

                                                                                                                                                                                                                                  1. re: DelishDi
                                                                                                                                                                                                                                    steve h. Apr 9, 2013 01:07 AM

                                                                                                                                                                                                                                    Thanks. I'll try to post a trip report on the Italy board in a few weeks.

                                                                                                                                                                                                                                  2. re: steve h.
                                                                                                                                                                                                                                    mariacarmen Apr 8, 2013 10:37 AM

                                                                                                                                                                                                                                    i am glowing green right next to LW - what a picture you've painted, i felt like i was right there with you, and my body started to relax into Campo de'Fiori..... ahhhh...

                                                                                                                                                                                                                                    enjoy! as if you had to be told...

                                                                                                                                                                                                                                    1. re: mariacarmen
                                                                                                                                                                                                                                      steve h. Apr 9, 2013 01:08 AM

                                                                                                                                                                                                                                      Ah, the field of flowers. Intoxicating.

                                                                                                                                                                                                                                    2. re: steve h.
                                                                                                                                                                                                                                      l
                                                                                                                                                                                                                                      littleflower Apr 8, 2013 11:38 AM

                                                                                                                                                                                                                                      The food and your adventures in Rome sound absolutely wonderful...can't wait to hear more details of your trip (especially the incredible food)!!!!

                                                                                                                                                                                                                                      1. re: littleflower
                                                                                                                                                                                                                                        steve h. Apr 9, 2013 12:58 AM

                                                                                                                                                                                                                                        Thank you. Here's a shot of of our antipasto on the rooftop and lunch in the dining room:

                                                                                                                                                                                                                                         
                                                                                                                                                                                                                                         
                                                                                                                                                                                                                                        1. re: steve h.
                                                                                                                                                                                                                                          l
                                                                                                                                                                                                                                          littleflower Apr 9, 2013 03:17 PM

                                                                                                                                                                                                                                          Authentic antipasto + view of Italy with rooftop dining = HEAVEN ON EARTH!

                                                                                                                                                                                                                                          Okay that settles it....my future husband and I are going to Italy for our honeymoon. If I don't make my way over there first just to eat all that good food!!!

                                                                                                                                                                                                                                          Steve, have you and Deb seen the show "Extra Virgin" on the Cooking Channel? Ironically enough, the wife's name is Debbie and her husband Gabriele is from Tuscany. They often go back for vacation, and your love for food in Italy reminds me of them. Anyways, fantastic show!

                                                                                                                                                                                                                                          1. re: littleflower
                                                                                                                                                                                                                                            steve h. Apr 11, 2013 03:43 PM

                                                                                                                                                                                                                                            Hi littleflower,

                                                                                                                                                                                                                                            We haven't seen the show but it sounds pretty interesting. Thanks for the tip.

                                                                                                                                                                                                                                      2. re: steve h.
                                                                                                                                                                                                                                        fldhkybnva Apr 8, 2013 11:56 AM

                                                                                                                                                                                                                                        I am so jealous, a walk across the Tiber sounds fantastic. I hope that you're enjoying yourself.

                                                                                                                                                                                                                                        1. re: fldhkybnva
                                                                                                                                                                                                                                          steve h. Apr 9, 2013 01:05 AM

                                                                                                                                                                                                                                          It's our home-away-from-home. There's an adventure around every corner.

                                                                                                                                                                                                                                           
                                                                                                                                                                                                                                      3. LindaWhit Apr 8, 2013 08:22 AM

                                                                                                                                                                                                                                        My youngest stepbrother and his wife are flying in today from England to do the "family trip" via Massachusetts, Rhode Island, New Jersey. They'll then head into NYC at the end of the week to visit with their daughter, who is studying at the American Academy of Dramatic Arts before they fly back home early next week.

                                                                                                                                                                                                                                        So I'll be leaving work early to pick up Mom, and then head over to my stepbrother's to get hugs from the English family and enjoy a great meal that another one of my stepbrothers is making. No matter what it is, it will be good!

                                                                                                                                                                                                                                        8 Replies
                                                                                                                                                                                                                                        1. re: LindaWhit
                                                                                                                                                                                                                                          Berheenia Apr 8, 2013 10:16 AM

                                                                                                                                                                                                                                          Sounds fun. I found one of the perks of a second marriage is step relatives, even better if they live in England!

                                                                                                                                                                                                                                          1. re: LindaWhit
                                                                                                                                                                                                                                            LindaWhit Apr 8, 2013 07:35 PM

                                                                                                                                                                                                                                            As expected, a wonderful meal prepared by my older stepbrother - pork roast, applesauce, roasted potatoes, and a vegetable melange (onions, zucchini, red and green bell peppers, olives, and something else, seasoned, drizzled with olive oil and sprinkled with Panko crumbs.

                                                                                                                                                                                                                                            Wine before and with dinner, chocolate chip cookies after, and lots of laughter all the way through. I adore my youngest stepbrother for many reasons - he's like the little brother I never had. And we fall right back into the silliness, even after having not seen each other for 6-10 years.

                                                                                                                                                                                                                                            I've been strongly encouraged to visit...free place to stay, and all that. Plus Amex Membership Reward points will pay for the ticket. I know, I know - what am I waiting for? ;-)

                                                                                                                                                                                                                                            1. re: LindaWhit
                                                                                                                                                                                                                                              mariacarmen Apr 8, 2013 08:52 PM

                                                                                                                                                                                                                                              um, YEAH!!

                                                                                                                                                                                                                                              1. re: LindaWhit
                                                                                                                                                                                                                                                l
                                                                                                                                                                                                                                                littleflower Apr 8, 2013 09:33 PM

                                                                                                                                                                                                                                                Don't think...just go! What a great opportunity!

                                                                                                                                                                                                                                                1. re: littleflower
                                                                                                                                                                                                                                                  LindaWhit Apr 9, 2013 08:06 AM

                                                                                                                                                                                                                                                  Well, I can't just up and leave. Work, home ownership, cats.

                                                                                                                                                                                                                                                  And since they're actors, I need to plan around their touring schedules as well. If my sister-in-law isn't teaching/coaching, it would be ideal, as we could go off and explore.

                                                                                                                                                                                                                                                  But yes, I will need to explore this further with them. :-)

                                                                                                                                                                                                                                                  1. re: LindaWhit
                                                                                                                                                                                                                                                    steve h. Apr 9, 2013 08:15 AM

                                                                                                                                                                                                                                                    Make it happen ;-)

                                                                                                                                                                                                                                                    1. re: steve h.
                                                                                                                                                                                                                                                      LindaWhit Apr 9, 2013 08:23 AM

                                                                                                                                                                                                                                                      I'm hearing Capt. Picard saying "Make it so." ;-)

                                                                                                                                                                                                                                                2. re: LindaWhit
                                                                                                                                                                                                                                                  Lillipop Apr 8, 2013 11:22 PM

                                                                                                                                                                                                                                                  Little Flower said it...Don't think....just go! You will have a blast .

                                                                                                                                                                                                                                              2. d
                                                                                                                                                                                                                                                DelishDi Apr 8, 2013 08:34 AM

                                                                                                                                                                                                                                                Fresh Moroccan chicken sausages from Whole Foods Market. Sides will be spiced couscous with raisins and almonds, and stuffed dates (almond paste, orange flower water and cinnamon). I guess I'm feeling a little creative tonight!

                                                                                                                                                                                                                                                15 Replies
                                                                                                                                                                                                                                                1. re: DelishDi
                                                                                                                                                                                                                                                  ChristinaMason Apr 8, 2013 09:31 AM

                                                                                                                                                                                                                                                  Nice! Those dates sound quite interesting.

                                                                                                                                                                                                                                                  1. re: DelishDi
                                                                                                                                                                                                                                                    mariacarmen Apr 8, 2013 10:39 AM

                                                                                                                                                                                                                                                    those dates do sound really intriguing - love the orange flower water.

                                                                                                                                                                                                                                                    1. re: DelishDi
                                                                                                                                                                                                                                                      alliegator Apr 8, 2013 10:41 AM

                                                                                                                                                                                                                                                      You had me at Moroccan. I really need to fire up the tagine sometime soon.

                                                                                                                                                                                                                                                      1. re: alliegator
                                                                                                                                                                                                                                                        l
                                                                                                                                                                                                                                                        littleflower Apr 8, 2013 11:36 AM

                                                                                                                                                                                                                                                        I second this...! I have not ventured into trying to cook Moroccan food yet, but one of my favorite places to eat out at is a Moroccan restaurant.

                                                                                                                                                                                                                                                        1. re: littleflower
                                                                                                                                                                                                                                                          alliegator Apr 8, 2013 12:51 PM

                                                                                                                                                                                                                                                          Oh, give it a try! It's not nearly as intimidating as it seems. I never did until I went to Morocco last year, and I knew I was going to have to dive in. This is a nice recipe, and you can adapt in to be done in a large skillet with a lid
                                                                                                                                                                                                                                                          http://www.simplyrecipes.com/recipes/...

                                                                                                                                                                                                                                                          1. re: alliegator
                                                                                                                                                                                                                                                            gingershelley Apr 8, 2013 02:03 PM

                                                                                                                                                                                                                                                            Oh, Alliegator, how exciting you went to Morocco last year!

                                                                                                                                                                                                                                                            I SO want to go there.... I have actually taught Moroccan cooking, and know a fair amount about it, based on from my early teen years to early 20's, my dad's agency ran a program in Morocco, and many of his staff who lived there came through our house, or we saw them in the South of France for conferences, and they cooked and told stories. Top of my travel bucket list these days.
                                                                                                                                                                                                                                                            Anywhere to hear about your travels - blog, etc.?

                                                                                                                                                                                                                                                            1. re: gingershelley
                                                                                                                                                                                                                                                              alliegator Apr 8, 2013 02:38 PM

                                                                                                                                                                                                                                                              Unfortunately, no blog or anything. The trip lacked a lot of planning. I took a guided group tour after my grandmother passed and after settling affairs and all, I was still in a funk a few months later. I'd always wanted to go to Morocco, so I just signed up and was on my way. We saw Rabat, Fez, Marrakech and Casablanca. Because it was guided, I don't know if my food experiences were the most authentic, but there were a few evenings where 2 other solo girls and I broke off and tried local restaurants. We had B'stilla, couscous, tagines and a lot of brochettes.
                                                                                                                                                                                                                                                              The great thing about that trip is the other 2 girls and I are planning to go to India together in October!
                                                                                                                                                                                                                                                              I do need to hit Morocco again someday---I was absolutely enchanted.
                                                                                                                                                                                                                                                              And as for you, with all your cooking expertise, I urge you to go!! Make it your next trip. I was so happy I took that little journey.

                                                                                                                                                                                                                                                              1. re: alliegator
                                                                                                                                                                                                                                                                d
                                                                                                                                                                                                                                                                DelishDi Apr 9, 2013 12:51 PM

                                                                                                                                                                                                                                                                A trip to India sounds awesome!

                                                                                                                                                                                                                                                            2. re: alliegator
                                                                                                                                                                                                                                                              l
                                                                                                                                                                                                                                                              littleflower Apr 8, 2013 09:32 PM

                                                                                                                                                                                                                                                              I appreciate your encouragement, allie...and huge credit to you for jumping at the chance to go to Morocco. Sounds like you had a trip of a lifetime!

                                                                                                                                                                                                                                                              Good to hear that a tagine is not a prerequisite for cooking Moroccan dishes...I do have a large skillet with a lid so will have to put this on my "must attempt" recipe list. Thanks again!

                                                                                                                                                                                                                                                              1. re: littleflower
                                                                                                                                                                                                                                                                alliegator Apr 9, 2013 10:06 AM

                                                                                                                                                                                                                                                                Once you put a forkful into your mouth, you'll be glad you tried! This is what it looked like served in Morocco.

                                                                                                                                                                                                                                                                 
                                                                                                                                                                                                                                                                1. re: alliegator
                                                                                                                                                                                                                                                                  d
                                                                                                                                                                                                                                                                  DelishDi Apr 9, 2013 12:50 PM

                                                                                                                                                                                                                                                                  Lovely! I want to go to Morocco someday. My stepsister married a man from Morocco. They own a delightful restaurant in the Denver area - Cafe Paprika.

                                                                                                                                                                                                                                                                  1. re: alliegator
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                                                                                                                                                                                                                                                                    littleflower Apr 9, 2013 03:11 PM

                                                                                                                                                                                                                                                                    Ahhhh....wow....

                                                                                                                                                                                                                                                                    okay, yes, a Moroccan dinner (this would be a good place to use lamb as the main protein I think - if not will go with chicken) is definitely going on my "need to try" recipe list!!

                                                                                                                                                                                                                                                          2. re: DelishDi
                                                                                                                                                                                                                                                            helen_m Apr 8, 2013 11:02 AM

                                                                                                                                                                                                                                                            The dates do sound lovely - are you having them as a dessert or with the sausages and couscous? I've noticed a lot more fruit with savoury food here in the States than in the UK.

                                                                                                                                                                                                                                                            1. re: helen_m
                                                                                                                                                                                                                                                              d
                                                                                                                                                                                                                                                              DelishDi Apr 9, 2013 12:49 PM

                                                                                                                                                                                                                                                              Hi, Helen. I had it as a dessert after the sausages and couscous! It was marvelous. A bit time consuming, but oh very worth it!

                                                                                                                                                                                                                                                            2. re: DelishDi
                                                                                                                                                                                                                                                              d
                                                                                                                                                                                                                                                              DelishDi Apr 9, 2013 12:51 PM

                                                                                                                                                                                                                                                              It was a lovely dinner - very satisfying. The spiciness of the dishes offset with the fruit felt very balanced and refreshing.

                                                                                                                                                                                                                                                            3. juliejulez Apr 8, 2013 08:42 AM

                                                                                                                                                                                                                                                              Last night's carne asada was.... an experience... at least the cooking part was. We weren't hungry until 8ish, so it was dark out, but no big deal, I grill in the dark all the time. But unbeknownst to me, the wind picked up.... so I was out there grilling with about 30-40mph winds. As a result, my meat didn't get the nice char that makes carne asada so good. Still tasted decently though. The REAL experience was grilling the tortillas... try keeping 8 corn tortillas on the grill while it's very windy. I lost one, I guess one of the neighbors will find a tortilla in their yard today.

                                                                                                                                                                                                                                                              Hockey tonight.

                                                                                                                                                                                                                                                              15 Replies
                                                                                                                                                                                                                                                              1. re: juliejulez
                                                                                                                                                                                                                                                                alliegator Apr 8, 2013 10:05 AM

                                                                                                                                                                                                                                                                I'd rather step on a tortilla than something the neighbor's dog left behind! We've got your wind today, I was awakened by one of my plants falling.
                                                                                                                                                                                                                                                                Glad the carne was tasty!

                                                                                                                                                                                                                                                                1. re: juliejulez
                                                                                                                                                                                                                                                                  LindaWhit Apr 8, 2013 10:19 AM

                                                                                                                                                                                                                                                                  "Honey, LOOK! A teeny-tiny alien flying saucer landed in our yard!"

                                                                                                                                                                                                                                                                  1. re: juliejulez
                                                                                                                                                                                                                                                                    Lillipop Apr 8, 2013 01:16 PM

                                                                                                                                                                                                                                                                    Windy here today in N California. Have not seen any rogue tortillas yet today:) On the lookout...will report any sightings JJ:) Over and out.

                                                                                                                                                                                                                                                                    1. re: Lillipop
                                                                                                                                                                                                                                                                      mariacarmen Apr 8, 2013 02:11 PM

                                                                                                                                                                                                                                                                      windy as hell last night, too - that tortilla could be anywhere.
                                                                                                                                                                                                                                                                      lillipop, didn't remember that you were here. i'm in San Francisco, you?

                                                                                                                                                                                                                                                                      1. re: mariacarmen
                                                                                                                                                                                                                                                                        Lillipop Apr 8, 2013 05:23 PM

                                                                                                                                                                                                                                                                        South of Lodi and sneezing like a maniac.

                                                                                                                                                                                                                                                                        1. re: Lillipop
                                                                                                                                                                                                                                                                          mariacarmen Apr 8, 2013 06:57 PM

                                                                                                                                                                                                                                                                          OhI that's Central Cal, isn't it? i grew up in L.A... i know i've been to Lodi once, farmland, a little artist community, right?

                                                                                                                                                                                                                                                                          you must have allergies, poor thing, and with all this wind...

                                                                                                                                                                                                                                                                          1. re: mariacarmen
                                                                                                                                                                                                                                                                            Lillipop Apr 8, 2013 07:22 PM

                                                                                                                                                                                                                                                                            South of Sacramento about 35 miles......north of Stockton about 8 miles right off I-5 or 99. I grew up in Petaluma and mispent a lot of my youth in San Francisco in the early 70's:) Oh my my....lucky you it is my favorite city of all.

                                                                                                                                                                                                                                                                            1. re: Lillipop
                                                                                                                                                                                                                                                                              mariacarmen Apr 8, 2013 08:53 PM

                                                                                                                                                                                                                                                                              oh DUH - I was thinking of OJAI! which is totally SO. cal.

                                                                                                                                                                                                                                                                              you're not so far away to enjoy San Francisco again!

                                                                                                                                                                                                                                                                              i like Petaluma, it's a sweet town. a friend used to live there and i'd visit often.

                                                                                                                                                                                                                                                                      2. re: Lillipop
                                                                                                                                                                                                                                                                        alliegator Apr 8, 2013 02:25 PM

                                                                                                                                                                                                                                                                        Hmmm, maybe it dried out and became all hard and was what took out my potted palm this morning! Hmmmm....

                                                                                                                                                                                                                                                                      3. re: juliejulez
                                                                                                                                                                                                                                                                        w
                                                                                                                                                                                                                                                                        wyogal Apr 8, 2013 05:25 PM

                                                                                                                                                                                                                                                                        If they didn't find it today, they probably won't find it.... it will be covered in snow! Are you getting dumped on down there? They are saying this will be the worst blizzard of the year up here.

                                                                                                                                                                                                                                                                        1. re: wyogal
                                                                                                                                                                                                                                                                          juliejulez Apr 8, 2013 09:54 PM

                                                                                                                                                                                                                                                                          Snow just started up. I'm working from home tomorrow!

                                                                                                                                                                                                                                                                          1. re: juliejulez
                                                                                                                                                                                                                                                                            fldhkybnva Apr 9, 2013 06:59 AM

                                                                                                                                                                                                                                                                            Oh wow, snow! I'll send you some of the warm weather which has finally decided to shine upon Baltimore, that is, unless you're a snow fan.

                                                                                                                                                                                                                                                                            1. re: juliejulez
                                                                                                                                                                                                                                                                              w
                                                                                                                                                                                                                                                                              wyogal Apr 9, 2013 07:02 AM

                                                                                                                                                                                                                                                                              I'm not going in, it's horrible. Our school district hasn't called a snow day, although there is a "no unnecessary travel" advisory. I'm a substitute teacher so I can choose to go in or not. I've also cancelled my violin lessons this evening.
                                                                                                                                                                                                                                                                              Not sure what's for dinner, I'll have to take something out of the freezer, maybe a stew.

                                                                                                                                                                                                                                                                              1. re: wyogal
                                                                                                                                                                                                                                                                                fldhkybnva Apr 9, 2013 07:05 AM

                                                                                                                                                                                                                                                                                Stew, sounds delicious!

                                                                                                                                                                                                                                                                              2. re: juliejulez
                                                                                                                                                                                                                                                                                LindaWhit Apr 9, 2013 08:06 AM

                                                                                                                                                                                                                                                                                UGH on the snow! Hope it's not too bad!

                                                                                                                                                                                                                                                                          2. gingershelley Apr 8, 2013 09:33 AM

                                                                                                                                                                                                                                                                            Well, I managed to pop in yesterday and read much of what you all were up to (at least until late afternoon west coast time), but then the house mate and I got busy re-arranging furniture in the LV and DR, and getting ready for our first PIZZA PARTY!!!

                                                                                                                                                                                                                                                                            She had a big stone, and a brand-new pizza peel in her kitchen 'kit, so we have been talking about busting those out for a week or so now. A truly rainy spring day seemed like just the thing. Mid afternoon, I pulled out my Bin5 dough from the spare fridge where it has been hanging out all week, and after a little research into how to turn that into pizza, I broke it down into lumps on a VERY floured tray, and let them proof.
                                                                                                                                                                                                                                                                            Got a simple tomato sauce whizzed up in the processor (drained canned tomatoes, little tomato paste, OO, s&p, fresh oregano and basil). Also made a dandelion-almond pesto with garlic. Chopped salami, sliced shrooms, artichoke hearts fresh tomato, mild sausage cooked up n sliced, steamed new potato flavored with rosemary, pepperoni, chopped sweet onion, diced ham, and minced house-pickled jalapenos all on hand. Oh, and 5 cheese italian blend.

                                                                                                                                                                                                                                                                            We made 3 pies; a combo with red sauce, pepperoni, artch hearts, ham, onions, cheese, and a sprinkle of minced jalepenos (those turned out to be 'the bomb' on the pies!). Slightly undercooked that one, but the peel worked great.

                                                                                                                                                                                                                                                                            pizza 2; dandelion pesto, sausage, sliced potato, easy-cheese, sprinkle of feta. Pic of this one below. Also slightly undercooked. Needed prosciutto - note for next time:)

                                                                                                                                                                                                                                                                            Pizza3; Jackpot! More red sauce this time, loaded on meats (all) artch. hrts. olives on 1/2 for me, lot's o cheese, onion, and minced jalepenos up top. Cooked long enough to get awesome char on edge, super top, and sliced fresh tomato to finish. Perfect!

                                                                                                                                                                                                                                                                            We were pretty pleased with ourselves by the end. Tasty, and shall be repeated with friends over, and far more wine on hand:)

                                                                                                                                                                                                                                                                             
                                                                                                                                                                                                                                                                             
                                                                                                                                                                                                                                                                             
                                                                                                                                                                                                                                                                            6 Replies
                                                                                                                                                                                                                                                                            1. re: gingershelley
                                                                                                                                                                                                                                                                              alliegator Apr 8, 2013 10:03 AM

                                                                                                                                                                                                                                                                              Ooh, fun and delicious! Your pies look great.

                                                                                                                                                                                                                                                                              1. re: gingershelley
                                                                                                                                                                                                                                                                                Allegra_K Apr 8, 2013 10:06 AM

                                                                                                                                                                                                                                                                                I am in pizza heaven reading all about your kitchen adventures! It all sounds fantastic-loving the sound of pie #2.

                                                                                                                                                                                                                                                                                1. re: gingershelley
                                                                                                                                                                                                                                                                                  mariacarmen Apr 8, 2013 10:41 AM

                                                                                                                                                                                                                                                                                  oh that one on the right end looks fantastic!!

                                                                                                                                                                                                                                                                                  love the sound of your dandelion-almond pesto too.... was there any cheese in that?

                                                                                                                                                                                                                                                                                  1. re: mariacarmen
                                                                                                                                                                                                                                                                                    gingershelley Apr 8, 2013 11:52 AM

                                                                                                                                                                                                                                                                                    Yes - some aged gouda (a grating cheese), and a big garlic clove. The pesto was good - I think tho for that kind of pie, I would par-bake the crust a bit, then add the toppings and finish, and even drizzle a little extra fresh pesto on the end next time for a little fresher 'oumph".

                                                                                                                                                                                                                                                                                    We both agreed the potato pie would have rocked with a poached egg up top, and prosciutto, rather than sausage. Next time....

                                                                                                                                                                                                                                                                                  2. re: gingershelley
                                                                                                                                                                                                                                                                                    fldhkybnva Apr 8, 2013 11:55 AM

                                                                                                                                                                                                                                                                                    So great! I have always wanted to do this...I love the make your own parties.

                                                                                                                                                                                                                                                                                    1. re: gingershelley
                                                                                                                                                                                                                                                                                      l
                                                                                                                                                                                                                                                                                      littleflower Apr 8, 2013 09:49 PM

                                                                                                                                                                                                                                                                                      Those pizzas GS sound and look A-MA-ZING! What creative ingredients you paired together, too - well done!!

                                                                                                                                                                                                                                                                                    2. ChristinaMason Apr 8, 2013 09:55 AM

                                                                                                                                                                                                                                                                                      Tonight we'll have braised brisket w/ cauliflower puree and steamed green beans with toasted walnuts and walnut oil. I'm hungry thinking about it.

                                                                                                                                                                                                                                                                                      1. alliegator Apr 8, 2013 10:00 AM

                                                                                                                                                                                                                                                                                        Last night, I grilled shrimp on skewers. Just a simple marinade of lemon, garlic, parsley and olive oil. And I gave my new grill basket a whirl with a mix of zucchini, eggplant, onion and bell peppers.
                                                                                                                                                                                                                                                                                        Tonight I'm trying a Chow recipe:
                                                                                                                                                                                                                                                                                        http://www.chow.com/recipes/27548-mus...
                                                                                                                                                                                                                                                                                        But, I'm going my own way with it. I'm kind of burned out on pizza right now, some I'm going to split open some big ol' baked potatoes and pile the topping on those. All the talk of mushrooms and umami around here had this looking pretty good. A simple green salad on the side.

                                                                                                                                                                                                                                                                                        ETA, we also had mandarin orange granita last night. That was a suggestion given to me when I asked what to do with my crapload of cuties, and it turned out very nice!

                                                                                                                                                                                                                                                                                        8 Replies
                                                                                                                                                                                                                                                                                        1. re: alliegator
                                                                                                                                                                                                                                                                                          Allegra_K Apr 8, 2013 10:22 AM

                                                                                                                                                                                                                                                                                          I had never thought to grill shrimp until last summer, and now I am completely hooked! Such a fast, easy way for the utmost in delicious charred goodness. Currently I am fixated on satays of all kinds, shrimp being a big winner around here. I wish it were warmer out so that I could do this very thing for dinner....

                                                                                                                                                                                                                                                                                          1. re: Allegra_K
                                                                                                                                                                                                                                                                                            alliegator Apr 8, 2013 10:32 AM

                                                                                                                                                                                                                                                                                            I'm addicted to those little suckers. Hopefully some warmth will come your way soon. Probably around the time it becomes too hot for me to be outside standing over a grill, haha!

                                                                                                                                                                                                                                                                                          2. re: alliegator
                                                                                                                                                                                                                                                                                            boyzoma Apr 8, 2013 10:55 AM

                                                                                                                                                                                                                                                                                            I love, love, love grilled shrimp. Sometimes I get the Jumbo ones from our local Uwajimaya asian market and rub with cajun seasoning then grill. Heaven on a stick. Pair with a grill basket of mixed pepper chunks, onion, mushrooms, pineapple chunks and at the very end, add grape tomatoes, makes a wonderful side.

                                                                                                                                                                                                                                                                                            1. re: boyzoma
                                                                                                                                                                                                                                                                                              gingershelley Apr 8, 2013 11:59 AM

                                                                                                                                                                                                                                                                                              One of my favorite grilled shrimp recipe is nice big ones, marinated in sambuca and rosemary, then wrapped in prosciutto, and grilled. Fantastic!

                                                                                                                                                                                                                                                                                              I know that sounds sweet, but it just adds this subtle sweet-licorice edge to the sweet shrimp, and the salty-sweet prosciutto just takes it over the top.

                                                                                                                                                                                                                                                                                              Excellent appetizer for an Italian grilled dinner.

                                                                                                                                                                                                                                                                                            2. re: alliegator
                                                                                                                                                                                                                                                                                              fldhkybnva Apr 8, 2013 11:53 AM

                                                                                                                                                                                                                                                                                              I have been dying for grilled shrimp recently but alas I rarely pull out the grill and not sure my George Foreman would give that smoky flavor that I'm after but the next time I am motivated to heat up the grill this simple prep sounds great and I love the use of skewers, makes it so easy.

                                                                                                                                                                                                                                                                                              1. re: alliegator
                                                                                                                                                                                                                                                                                                gingershelley Apr 8, 2013 11:56 AM

                                                                                                                                                                                                                                                                                                alliegator, that all sounds delicious!

                                                                                                                                                                                                                                                                                                If you are looking for one more amazing tangerine recipe before they disapear on us for another year - this is one of my TOP 10 ALL-TIME, best ever, desserts I have made - involving almond and tangerines.... no credit to me, but the combo of tart tangerine, the almond croquant, and the semifreddo is DIVINE! And easy, just a few steps is all.

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

                                                                                                                                                                                                                                                                                                1. re: gingershelley
                                                                                                                                                                                                                                                                                                  alliegator Apr 8, 2013 12:34 PM

                                                                                                                                                                                                                                                                                                  Thanks, gingershelly, for sharing this and the Sambuca shrimp. I love Sumbuca and all things anise flavored, and this will get into my rotation. And the semifreddo looks heavenly. How can you go wrong with tangerine and almond?

                                                                                                                                                                                                                                                                                                  1. re: alliegator
                                                                                                                                                                                                                                                                                                    gingershelley Apr 8, 2013 02:05 PM

                                                                                                                                                                                                                                                                                                    The Sambucca shrimp are from a Med. HD's class I taught a few years ago, and I still love them as one of the simple, quick go-too's I have come up with.

                                                                                                                                                                                                                                                                                                    And that Semifreddo - made for a dinner party a few years ago, has been brought back at least 2 times in winter citrus season since. A friends cooking school used it as an 'instructor favorite' classes dessert recipe.

                                                                                                                                                                                                                                                                                                    Glad you like the ideas.

                                                                                                                                                                                                                                                                                              2. Berheenia Apr 8, 2013 12:16 PM

                                                                                                                                                                                                                                                                                                Thawed out some Italian sausages for tonight. Last night's pot roast was DRY. I hate it when that happens. We're blaming the meat as the recipe, braising dish and oven worked well with the last one. So no leftovers for Monday but on to warmer days. It's gorgeous out in Boston-opening day for the Sox too!

                                                                                                                                                                                                                                                                                                6 Replies
                                                                                                                                                                                                                                                                                                1. re: Berheenia
                                                                                                                                                                                                                                                                                                  gingershelley Apr 8, 2013 02:52 PM

                                                                                                                                                                                                                                                                                                  I feel u, Berheenia - my last pot roast was dry - and I was pretty sure I bought some kind of badly-labeled minor braising roast that didn't have enough collagen to break down. I hate it that meat cuts these days often get some kind of 'designer' cut label that is not a normal cut-name, but something the brand/store gives as a euphemism..... but I refuse to buy simple inexpensive 'pot roast' from my pricey butcher, so sigh, I sometimes get dry meat.

                                                                                                                                                                                                                                                                                                  One of my favorite ways to use up dry leftover pot roast, is to cook it again on low with a bit of the pot licker', extra garlic, chopped onion and cabbage, and turn it into a sandwich filling - kind of like a poor man's pot-roast french dip (with extra fiber); good on a squishy roll, with the liquid for dipping, and a bit of cheese, tomato, and maybe seperate tangy coleslaw on top. An idea.....

                                                                                                                                                                                                                                                                                                  1. re: gingershelley
                                                                                                                                                                                                                                                                                                    Berheenia Apr 9, 2013 06:13 AM

                                                                                                                                                                                                                                                                                                    You are a good girl. I got pissed off and told the man to throw it out, which he did - he always does what I say when I'm pissed off. I bought mine at Whole Paycheck, on sale but still spendy.

                                                                                                                                                                                                                                                                                                    1. re: Berheenia
                                                                                                                                                                                                                                                                                                      gingershelley Apr 9, 2013 07:01 AM

                                                                                                                                                                                                                                                                                                      Thanks for calling it whole paycheck:) - I sure do...

                                                                                                                                                                                                                                                                                                      And luv that the man 'does what you say when your pissed off".. hehehee

                                                                                                                                                                                                                                                                                                      1. re: gingershelley
                                                                                                                                                                                                                                                                                                        fldhkybnva Apr 9, 2013 07:05 AM

                                                                                                                                                                                                                                                                                                        I actually shop at Whole Foods much of the time, with a smattering of other stores but we also refer to it as Whole Paycheck or rather WPC. I often get confused when talking to others and mention WPC and they just stare at me blankly.

                                                                                                                                                                                                                                                                                                        1. re: fldhkybnva
                                                                                                                                                                                                                                                                                                          Berheenia Apr 9, 2013 10:09 AM

                                                                                                                                                                                                                                                                                                          There are a flurry of smaller sized WPC's opening here- Thursday there will be one opening a half a block from our apt. and I am very scared!

                                                                                                                                                                                                                                                                                                          1. re: Berheenia
                                                                                                                                                                                                                                                                                                            fldhkybnva Apr 9, 2013 12:11 PM

                                                                                                                                                                                                                                                                                                            I love my local WPC which is also quite quite small. I think it's a ploy as I feel so at home there. Well, that could be that I spend 2 hours browsing with coffee on the weekends and know all of the employees quite well. I just love the customer service and feel so comfortable discussing my cooking ideas and the quality of the meat, fish and produce with people that I trust but Safeway, Wegmans and Harris Teeter are for sure oft destinations for other products which either my small store doesn't carry or are just a wasted to buy there.

                                                                                                                                                                                                                                                                                                2. linguafood Apr 8, 2013 01:03 PM

                                                                                                                                                                                                                                                                                                  He he, looks like Berheenia and I are on the same page. I just thawed another couple of DiBruno's sausages.... not entirely sure what they are, tho :-)

                                                                                                                                                                                                                                                                                                  Sides would usually be the classic peppers & onions combo, but I wonder if I should splurge and make just a tiny bit of mashed potatoes?

                                                                                                                                                                                                                                                                                                  Either side means a *really* quick trip to the store RIGHT NOW, as I have less than an hour before my kickboxing class.

                                                                                                                                                                                                                                                                                                  I guess I'll see what's there..... unless Berheenia shares her sides for inspiration, but then it'll be too late.

                                                                                                                                                                                                                                                                                                  Wah.

                                                                                                                                                                                                                                                                                                  3 Replies
                                                                                                                                                                                                                                                                                                  1. re: linguafood
                                                                                                                                                                                                                                                                                                    Berheenia Apr 8, 2013 02:24 PM

                                                                                                                                                                                                                                                                                                    Probably too late but will cook chunks of sausage in evoo with garlic and cremini mushrooms and toss with olives, capers, marinated red pepper, some Pomi chopped tomatoes and add a handful of cooked penne still wet with salty water. Then I'll deglaze with white wine, add some chicken stock and the dregs of the store bought parmesan. Some leftover sauce in a jar will probably be added. We have olive rolls from the good bakery and I should try to get a green veg going. Probably some zuke.

                                                                                                                                                                                                                                                                                                    1. re: Berheenia
                                                                                                                                                                                                                                                                                                      linguafood Apr 8, 2013 03:17 PM

                                                                                                                                                                                                                                                                                                      Ah, so the snausages are going into a pasta dish!

                                                                                                                                                                                                                                                                                                      Well, I pretty much left after I posted and ended up getting a head of cauli to be roasted, a sweet onion and a red pepper.

                                                                                                                                                                                                                                                                                                      Not very creative, but that's ok for tonight! Your pasta dish sounds delish, tho -- love the addition of olives and capers :-)

                                                                                                                                                                                                                                                                                                      1. re: linguafood
                                                                                                                                                                                                                                                                                                        Berheenia Apr 9, 2013 06:11 AM

                                                                                                                                                                                                                                                                                                        I love the idea of cauliflower- want more of that in my diet!

                                                                                                                                                                                                                                                                                                  2. Musie Apr 8, 2013 01:16 PM

                                                                                                                                                                                                                                                                                                    The original plan was to go over to my mother in laws for salt cod followed by a dessert made from lemon pie filling and a box of angel food cake mix. I've had a thumping headache though, so decided to stay home and have some peace and quite. Since my husband still went for supper, I'm going to make myself my favourite kedgeree as it is quick and simple, plus it's something that my OH doesn't like.

                                                                                                                                                                                                                                                                                                    4 Replies
                                                                                                                                                                                                                                                                                                    1. re: Musie
                                                                                                                                                                                                                                                                                                      gingershelley Apr 8, 2013 02:54 PM

                                                                                                                                                                                                                                                                                                      Sounds good. Please tell more about ' dinner of Salt Cod"?

                                                                                                                                                                                                                                                                                                      I have some in the freezer, and the only way I have mastered it is as brandade. Would love other good meals with it. I can sometimes find a really great brand around here for dirt cheap, and I stock up the freezer. Thks!

                                                                                                                                                                                                                                                                                                      1. re: gingershelley
                                                                                                                                                                                                                                                                                                        helen_m Apr 8, 2013 03:00 PM

                                                                                                                                                                                                                                                                                                        Not Musie but I really like this Skye Gyngell recipe for salt cod with fennel, tomato and saffron: http://www.independent.co.uk/life-sty...

                                                                                                                                                                                                                                                                                                        I'm interested in where you can find cheap salt cod!

                                                                                                                                                                                                                                                                                                        Your kedgeree sounds yummy Musie - and perfect solo dining comfort food.

                                                                                                                                                                                                                                                                                                        1. re: helen_m
                                                                                                                                                                                                                                                                                                          gingershelley Apr 9, 2013 07:03 AM

                                                                                                                                                                                                                                                                                                          that looks terrific! Thanks for the suggestion. I like Skye Gyngell's writing.

                                                                                                                                                                                                                                                                                                        2. re: gingershelley
                                                                                                                                                                                                                                                                                                          Musie Apr 9, 2013 04:24 AM

                                                                                                                                                                                                                                                                                                          I believe the MIL simmers it in water for so long, changing the water multiple times, then serves it with bacon and smashed potatoes. So far though, I'm yet to try this preperation.

                                                                                                                                                                                                                                                                                                          I quite often buy it to make fishcakes. I soak it in the fridge for 24 hours, changing the water 3 to 4 times. Then I drain and flake it into the potato mix.

                                                                                                                                                                                                                                                                                                          About 1 1/2 drive north from me there is a fish market. The prices and quality are excellent, so we take trips there to stock up on a whole bunch of seafood every couple of months. Next trip though I will be taking a french dictionary, to avoid communication problems and to figure out what some of the seafood is labelled as.

                                                                                                                                                                                                                                                                                                      2. suzigirl Apr 8, 2013 02:00 PM

                                                                                                                                                                                                                                                                                                        I am pushing on with the broccoli explosion with soup and sammies tonight. Chicken bacon ranch sammies on martins rolls. Broccoli cheese soup to go with. I am looking forward to this dinner.

                                                                                                                                                                                                                                                                                                        12 Replies
                                                                                                                                                                                                                                                                                                        1. re: suzigirl
                                                                                                                                                                                                                                                                                                          juliejulez Apr 8, 2013 02:14 PM

                                                                                                                                                                                                                                                                                                          That sounds awesome.

                                                                                                                                                                                                                                                                                                          1. re: juliejulez
                                                                                                                                                                                                                                                                                                            suzigirl Apr 8, 2013 02:24 PM

                                                                                                                                                                                                                                                                                                            Thanks jj. I am keeping my eye out for the runaway tortilla too. :-)

                                                                                                                                                                                                                                                                                                          2. re: suzigirl
                                                                                                                                                                                                                                                                                                            fldhkybnva Apr 8, 2013 04:26 PM

                                                                                                                                                                                                                                                                                                            Sounds like my kind of meal! Even though it's quite warm outside, that soup also sounds delectable.

                                                                                                                                                                                                                                                                                                            1. re: fldhkybnva
                                                                                                                                                                                                                                                                                                              suzigirl Apr 8, 2013 04:43 PM

                                                                                                                                                                                                                                                                                                              It is quite warm but I will just crank the a/c. I got the bacon at my butchers and it was smoked by them. They also make a bunch of fresh sausage and some smoked. Love them. They make buffalo mozzarella there too. Good stuff

                                                                                                                                                                                                                                                                                                              1. re: suzigirl
                                                                                                                                                                                                                                                                                                                fldhkybnva Apr 8, 2013 04:50 PM

                                                                                                                                                                                                                                                                                                                I have a tendency to go on food kicks and for a few month will for some reason do a mini taste of a product. For a while it was different butters, now it's different fish and different cheese. Bacon is on the list! I am jealous of your fresh cut and smoked bacon and with SO's insistence will likely have to go on a bacon kick soon and get my hands on some good quality stuff.

                                                                                                                                                                                                                                                                                                                1. re: fldhkybnva
                                                                                                                                                                                                                                                                                                                  suzigirl Apr 8, 2013 05:01 PM

                                                                                                                                                                                                                                                                                                                  Well I went there just for chicken for sammies but the bacon was on sale this week for 6.99$ a lb so I couldn't pass it up. He smokes it in apple and peach wood. Mmm. I encourage you to go on the bacon search. It will be a tasty adventure.

                                                                                                                                                                                                                                                                                                                2. re: suzigirl
                                                                                                                                                                                                                                                                                                                  l
                                                                                                                                                                                                                                                                                                                  littleflower Apr 8, 2013 09:19 PM

                                                                                                                                                                                                                                                                                                                  FRESH buffalo mozzarella? Okay, that must be heavenly!

                                                                                                                                                                                                                                                                                                                  1. re: littleflower
                                                                                                                                                                                                                                                                                                                    linguafood Apr 8, 2013 09:27 PM

                                                                                                                                                                                                                                                                                                                    If you have a Trader Joe's, they sell a pretty fantastic imported one.

                                                                                                                                                                                                                                                                                                                    1. re: linguafood
                                                                                                                                                                                                                                                                                                                      l
                                                                                                                                                                                                                                                                                                                      littleflower Apr 8, 2013 09:46 PM

                                                                                                                                                                                                                                                                                                                      You are right...we have a TJ's about 20 minutes away (and no traffic, so it really is quite close by) and I have tried their buffalo mozzarella. It is really good, and would be interested in comparing it to one that is "homemade" by the butcher.

                                                                                                                                                                                                                                                                                                                      1. re: littleflower
                                                                                                                                                                                                                                                                                                                        linguafood Apr 9, 2013 08:17 AM

                                                                                                                                                                                                                                                                                                                        Yeah, fresh made in house is likely even better, but this is some of the best (commercially available, mass-produced) mozzarella I've had in the US.

                                                                                                                                                                                                                                                                                                                        It's a splurge, for sure... but so, so worth it :-)

                                                                                                                                                                                                                                                                                                                    2. re: littleflower
                                                                                                                                                                                                                                                                                                                      suzigirl Apr 9, 2013 12:06 PM

                                                                                                                                                                                                                                                                                                                      It is. I haven't gotten anything bad from this guy. And everyone is so nice

                                                                                                                                                                                                                                                                                                                3. re: suzigirl
                                                                                                                                                                                                                                                                                                                  alliegator Apr 9, 2013 10:25 AM

                                                                                                                                                                                                                                                                                                                  Sounds wonderful :)

                                                                                                                                                                                                                                                                                                                4. pinehurst Apr 8, 2013 02:08 PM

                                                                                                                                                                                                                                                                                                                  Hi Boyzoma!

                                                                                                                                                                                                                                                                                                                  Our grill is dead....or we got some funky propane...so the usual Sunday night grill was foiled! Curses!

                                                                                                                                                                                                                                                                                                                  I pan fried a couple of steaks, and made a huge kitchen sink salad (spinach, celery, carrots, cuke, tomato, olive, random dill pickles, hard boiled egg) so that the salad became like the Blancmange at Wimbledon in the Monty Python sketch and took over.

                                                                                                                                                                                                                                                                                                                  We have leftover steak tonight, so it'll be a late-ish supper of steak n eggs.

                                                                                                                                                                                                                                                                                                                  1 Reply
                                                                                                                                                                                                                                                                                                                  1. re: pinehurst
                                                                                                                                                                                                                                                                                                                    boyzoma Apr 9, 2013 07:43 AM

                                                                                                                                                                                                                                                                                                                    Hi pinehurst. So sorry to hear about your grill. What a bummer. But your steaks sound good and so does the salad. Love some of those quick throw together meals. Steak and eggs? Yum!

                                                                                                                                                                                                                                                                                                                  2. helen_m Apr 8, 2013 02:49 PM

                                                                                                                                                                                                                                                                                                                    I've got a tomato and basil sauce on the go ready to make Jamie Oliver's sausage meatballs (made with delicious farmer's market fennel sausages) with peas and spaghetti. Griddled courgette, yellow bean and rocket salad to go with it.

                                                                                                                                                                                                                                                                                                                    In the oven I have a (Macrina Bakery) mascarpone cheesecake cooking and I've made rhubarb and strawberry compote to serve with it. I don't know if the cheesecake will be ready to serve tonight though - it's pretty warm in DC this evening so it might be better to wait until it's properly chilled tomorrow.

                                                                                                                                                                                                                                                                                                                    1 Reply
                                                                                                                                                                                                                                                                                                                    1. re: helen_m
                                                                                                                                                                                                                                                                                                                      l
                                                                                                                                                                                                                                                                                                                      littleflower Apr 8, 2013 09:18 PM

                                                                                                                                                                                                                                                                                                                      Oh wow - I am a huge italian sausage fan, but I am sure nothing beats fresh sausages bought at the farmer's market. I am sure your spaghetti and meatballs are going to rock with that!

                                                                                                                                                                                                                                                                                                                    2. Candy Apr 8, 2013 03:27 PM

                                                                                                                                                                                                                                                                                                                      Tonight is simple. Hotwings, Marie's Bleu Cheese and Celery. The Gaza cookbook just arrived and I'm taking my time with it. I look forward to doing some "new" food from it soon. It does seem to be more hot weather and ripe tomato season oriented, but consider where it is coming from. I am interested in making the Red Tahini from toasted sesame seeds.

                                                                                                                                                                                                                                                                                                                      1. w
                                                                                                                                                                                                                                                                                                                        wyogal Apr 8, 2013 03:28 PM

                                                                                                                                                                                                                                                                                                                        Tired of leftovers, tired of the diet, got a crick in my back this afternoon, sent husband to the golden arches for a Big Mac.

                                                                                                                                                                                                                                                                                                                        5 Replies
                                                                                                                                                                                                                                                                                                                        1. re: wyogal
                                                                                                                                                                                                                                                                                                                          pinehurst Apr 8, 2013 03:30 PM

                                                                                                                                                                                                                                                                                                                          {{Gentle, non back hurting hug}}

                                                                                                                                                                                                                                                                                                                          Wyo, my pals used to find it hilarious that I'd get the Big mac with a Diet Coke. Phooey on 'em.

                                                                                                                                                                                                                                                                                                                          Hope you're feeling better soon!

                                                                                                                                                                                                                                                                                                                          1. re: pinehurst
                                                                                                                                                                                                                                                                                                                            k
                                                                                                                                                                                                                                                                                                                            KrumTx Apr 8, 2013 03:46 PM

                                                                                                                                                                                                                                                                                                                            Well how else are you going to cancel out the Big Mac's calories? Derrrrr. I had a Filet O Fish and Diet Coke last week. I blame ipsedixit.

                                                                                                                                                                                                                                                                                                                            1. re: pinehurst
                                                                                                                                                                                                                                                                                                                              w
                                                                                                                                                                                                                                                                                                                              wyogal Apr 8, 2013 03:59 PM

                                                                                                                                                                                                                                                                                                                              Thanks! I'm spending the rest of the evening reclining with a heating pad. I think I just used poor posture this afternoon while playing guitar for the kiddos at work.
                                                                                                                                                                                                                                                                                                                              Plus, lack of tone, excess weight, etc..........

                                                                                                                                                                                                                                                                                                                            2. re: wyogal
                                                                                                                                                                                                                                                                                                                              alliegator Apr 8, 2013 03:51 PM

                                                                                                                                                                                                                                                                                                                              Sorry about the pesky back. Hopeful the special sauce will help lubricate that crick and you'll be good as new!

                                                                                                                                                                                                                                                                                                                              1. re: alliegator
                                                                                                                                                                                                                                                                                                                                w
                                                                                                                                                                                                                                                                                                                                wyogal Apr 8, 2013 03:59 PM

                                                                                                                                                                                                                                                                                                                                Thanks! Darn, I can't help paint the spare room, either. darn.
                                                                                                                                                                                                                                                                                                                                I did hate to cancel a violin lesson tonight, though.

                                                                                                                                                                                                                                                                                                                            3. fldhkybnva Apr 8, 2013 04:35 PM

                                                                                                                                                                                                                                                                                                                              Well, the rib eyes never happened last night in favor of another delicious Zuni chicken! My virgin Zuni was amazing, round #2 last weekend was not as earth-shattering, but for some reason I started another on Friday and so even though I wanted to ditch the bird last night in favor of something else, my better sense of don't waste food kicked in and I went with it. It was delicious once again! I think that since I am actually using really small birds that the shortest time is the best and so I shortened it about a 1/3 and no more dry breast to contend with and the skin was deliciously crispy and I'm not even a skin fan. As usual, because I can't seem to eat enough fungus, I served it with a red wine mushroom pan sauce. Someday I'll need to try the bread salad.

                                                                                                                                                                                                                                                                                                                              Tonight was surf and turf of rib eye and shrimp prepared in my new favorite way - lemon, herb, garlic, paprika and sherry. I am not even a big alcohol fan but I can't get enough of cooking wines, the subtle added flavor is delicious in nearly anything and now I stand around staring at my collection of bottles multiple times a day trying to decide how to use wine in a dish. So far Sherry is my favorite and I should probably thank Bacardi1 as I first tried it because I wanted to test out the Bacardi 1-2-3-4 marinade.

                                                                                                                                                                                                                                                                                                                              It's been a long day so dinner round #2/bed time snack will likely be an omelet with a new cheese I added to the arsenal - Reserve Kerrygold 2 year aged cheddar.

                                                                                                                                                                                                                                                                                                                               
                                                                                                                                                                                                                                                                                                                               
                                                                                                                                                                                                                                                                                                                               
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                                                                                                                                                                                                                                                                                                                              1. re: fldhkybnva
                                                                                                                                                                                                                                                                                                                                suzigirl Apr 8, 2013 04:52 PM

                                                                                                                                                                                                                                                                                                                                That chicken looks fantastic and I love a good steak. Let me know how you like the cheddar. I have eyeballed it but never bought it. I love a super sharp cheddar and a two year age would do it I think.

                                                                                                                                                                                                                                                                                                                                1. re: suzigirl
                                                                                                                                                                                                                                                                                                                                  fldhkybnva Apr 8, 2013 05:15 PM

                                                                                                                                                                                                                                                                                                                                  Thanks, 35 minutes and pure simple roast chicken bliss.

                                                                                                                                                                                                                                                                                                                                  Oh I already had a nibble...couldn't resist! I love it! It's grass fed so has some grassy notes as well but I love Kerry gold and so much love grass. It's delicious, nice tang and holds up well in a dish. I hate when you use cheddar and then wonder while you're eating "where's the cheddar?" The arsenal also includes their Kilaree cheddar which is 15 month aged and is also quite good.

                                                                                                                                                                                                                                                                                                                                  1. re: fldhkybnva
                                                                                                                                                                                                                                                                                                                                    Berheenia Apr 9, 2013 06:56 AM

                                                                                                                                                                                                                                                                                                                                    If you are near a Trader Joe's they have a raw milk cheddar that is my new favorite cheddar (and I grew up on Rat Cheese). This one is only aged a minimum of 4 months and costs 5.49 per pound. I recently used it in a strata I make every Easter morning and it was pronounced the best strata I ever made. It had to be the cheese.

                                                                                                                                                                                                                                                                                                                                    1. re: Berheenia
                                                                                                                                                                                                                                                                                                                                      fldhkybnva Apr 9, 2013 07:02 AM

                                                                                                                                                                                                                                                                                                                                      I do have one close by though don't go there very often. I should give it a try though every other raw milk cheese I've tried I haven't been much of a fan though that has been mostly blue cheese and feta.

                                                                                                                                                                                                                                                                                                                                      1. re: fldhkybnva
                                                                                                                                                                                                                                                                                                                                        Berheenia Apr 9, 2013 07:06 AM

                                                                                                                                                                                                                                                                                                                                        I've had other really good raw milk cheddar but it was from Whole Foods and not a bargain after the initial loss leader pricing. Did make an awesome grilled cheese though.

                                                                                                                                                                                                                                                                                                                                2. re: fldhkybnva
                                                                                                                                                                                                                                                                                                                                  Lillipop Apr 8, 2013 05:19 PM

                                                                                                                                                                                                                                                                                                                                  I started eating meat poultry and fish again after almost 14 weeks of abstinence. Your food looks so delicious. That chicken is perfection. I am going to do the ZUNI chicken asap.Roasted chicken is my fav.Thank you for those pics.

                                                                                                                                                                                                                                                                                                                                  1. re: Lillipop
                                                                                                                                                                                                                                                                                                                                    fldhkybnva Apr 8, 2013 06:58 PM

                                                                                                                                                                                                                                                                                                                                    Thanks and no problem. I am a meat, poultry, fish, as my friends and family joke "anything that you used to be mobile" eater so hopefully we can share ideas as you get back into the meat game. Oh a report on the smoke issues that some seem to have. I didn't have any this time although maybe I'm used to it. I blast the over-oven vent, tape up the smoke detector and turn on the ceiling fan. This was also a smaller bird and so perhaps it let off less fat.

                                                                                                                                                                                                                                                                                                                                  2. re: fldhkybnva
                                                                                                                                                                                                                                                                                                                                    l
                                                                                                                                                                                                                                                                                                                                    littleflower Apr 8, 2013 09:16 PM

                                                                                                                                                                                                                                                                                                                                    Drooling over that zuni chicken...so the herbs are actually only placed underneath the skin as opposed to on top and underneath?

                                                                                                                                                                                                                                                                                                                                    1. re: littleflower
                                                                                                                                                                                                                                                                                                                                      fldhkybnva Apr 9, 2013 07:00 AM

                                                                                                                                                                                                                                                                                                                                      Yup, I am an herb fanatic so I stuff a good bit of rosemary and thyme under the skin. You make 4 pockets over the breasts and thighs and layer them under the skin and then sprinkle the salt on top. Easy, peasy.

                                                                                                                                                                                                                                                                                                                                  3. roxlet Apr 8, 2013 05:26 PM

                                                                                                                                                                                                                                                                                                                                    The shoemaker's children go without shoes, and the pit master's family got shorted on the BBQ! My husband was so filled with orders that we just got ribs and a chicken, and then today, one of our neighbors realized that we forgot to give her one of her chickens, so there went the chicken. And to my surprise, there were two sides of steelhead salmon in the fridge, which my husband didn't have time or space to put in the smoker. And he had a big business breakfast and lunch and didn't want any dinner. When I asked my son what he wanted, he said salmon and pesto. How un-Italian of him! Pesto with fish! but I made it. I seared the salmon in the cast iron skillet, and tossed the pasta with the pesto we got at Costco. I may have to hang up my Italian identity, but I have to say that the combination was delicious despite the fish/cheese combo, and the Costco pesto was pretty tasty.

                                                                                                                                                                                                                                                                                                                                    1 Reply
                                                                                                                                                                                                                                                                                                                                    1. re: roxlet
                                                                                                                                                                                                                                                                                                                                      fldhkybnva Apr 8, 2013 06:59 PM

                                                                                                                                                                                                                                                                                                                                      Great idea! I love Pesto shrimp and it probably paired well with the salmon.

                                                                                                                                                                                                                                                                                                                                    2. PHREDDY Apr 8, 2013 06:05 PM

                                                                                                                                                                                                                                                                                                                                      no pictures for anyone....grilled 1 1/4" thick center cut loin pork chops, grilled with homemade marinade of evoo, garlic, onion powder, kosher salt, black pepper and some cumin.
                                                                                                                                                                                                                                                                                                                                      onto a super hot grill for 6 minutes each side then the rest..
                                                                                                                                                                                                                                                                                                                                      Spanish rice...rice cooked with tomatoes, s&p, jaberneros diced, dash of chili powder, some green pepper chopped fine...all cocked down with some chicken stock until firm and a little dry....
                                                                                                                                                                                                                                                                                                                                      3 cheese Quesedias with some , no a lot of Pinot Grigio after a long day!

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                                                                                                                                                                                                                                                                                                                                      1. re: PHREDDY
                                                                                                                                                                                                                                                                                                                                        l
                                                                                                                                                                                                                                                                                                                                        littleflower Apr 8, 2013 09:12 PM

                                                                                                                                                                                                                                                                                                                                        All of that sounds good Phreddy, especially like how you marinaded the pork loin chops and prepared the Spanish rice!

                                                                                                                                                                                                                                                                                                                                        1. re: PHREDDY
                                                                                                                                                                                                                                                                                                                                          Berheenia Apr 9, 2013 06:47 AM

                                                                                                                                                                                                                                                                                                                                          Spanish rice sounds delish- used to make my own but lately rely on a box. Got to get back in the groove!

                                                                                                                                                                                                                                                                                                                                        2. weezieduzzit Apr 8, 2013 06:44 PM

                                                                                                                                                                                                                                                                                                                                          An almost no-notice buying opportunity for business resulted in being awake for more than 24 hours and me being the unlucky one to drive the 11pm- the rest of the way home shift. I was lucky to be able to remember my name this morning but did manage to get the thawed corned beef into the crockpot before heading to bed. Kale was sauteed in bacon fat and is now braising in strained corned beef cooking liquid. I'll serve it with a super grainy mustard and will be heading back to bed shortly after.

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                                                                                                                                                                                                                                                                                                                                          1. re: weezieduzzit
                                                                                                                                                                                                                                                                                                                                            fldhkybnva Apr 8, 2013 06:59 PM

                                                                                                                                                                                                                                                                                                                                            Dedication to good eats, I like it! I hope you get some rest.

                                                                                                                                                                                                                                                                                                                                            1. re: fldhkybnva
                                                                                                                                                                                                                                                                                                                                              weezieduzzit Apr 8, 2013 07:06 PM

                                                                                                                                                                                                                                                                                                                                              We managed to eat well yesterday, too (its a priority of ours, we don't do fast food other than the very very occasional In N Out and always try to support small indie local businesses, no matter where we are.) We found a local burger place for lunch and a taco truck for dinner (the easiest places for me to find low carb meatcentric items.)

                                                                                                                                                                                                                                                                                                                                              I sent the man a text letting him know where he can find his dinner in case I'm already asleep again by the time he gets home. I expect to be back in tip top shape tomorrow and we can have a more exciting, more involved dinner tomorrow. :)

                                                                                                                                                                                                                                                                                                                                          2. m
                                                                                                                                                                                                                                                                                                                                            msiangal Apr 8, 2013 07:13 PM

                                                                                                                                                                                                                                                                                                                                            Last night's dinner was homemade pizza with pesto, shredded chicken, sliced red onions, and feta cheese. Made using our new baking steel, and it turned out really well!

                                                                                                                                                                                                                                                                                                                                            Tonight's dinner was a lazy person's version of nasi campur--rice with chicken masak lemak, asam fish, stir-fried kangkung, and a fried egg. A lazy person's version because I used store-bought masak lemak and asam spice mixes instead of making my own. For the kangkung, stir-frying with belacan would've been better, but since my husband is not a fan of the smell of belacan, I used a Thai prik khing spice mix instead--gives a bit of Southeast Asian flavor with having to listen to griping about the "stench"! :-)

                                                                                                                                                                                                                                                                                                                                             
                                                                                                                                                                                                                                                                                                                                             
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                                                                                                                                                                                                                                                                                                                                            1. re: msiangal
                                                                                                                                                                                                                                                                                                                                              fldhkybnva Apr 9, 2013 07:01 AM

                                                                                                                                                                                                                                                                                                                                              Gorgeous slice of pizza! I have been wanting to make pizza and this is a great toppings combination which I might have to steal.

                                                                                                                                                                                                                                                                                                                                              1. re: fldhkybnva
                                                                                                                                                                                                                                                                                                                                                m
                                                                                                                                                                                                                                                                                                                                                msiangal Apr 9, 2013 06:34 PM

                                                                                                                                                                                                                                                                                                                                                Thanks and steal away! :-)

                                                                                                                                                                                                                                                                                                                                            2. hannaone Apr 8, 2013 07:46 PM

                                                                                                                                                                                                                                                                                                                                              Today was gijesa (remembrance day/ancestor day) for my father in law, so since the eldest son is not here in the states (ancestral remembrance is usually done in the eldest son's home), the family and some of my mother in law's church friends went out to eat at the Vina Asian restaurant in town.

                                                                                                                                                                                                                                                                                                                                              We shared the following dishes, all of which were very good.

                                                                                                                                                                                                                                                                                                                                              Mongolian Chicken, Shrimp with Lobster Sauce, Roast Duck, Tofu with Mixed Vegetables,
                                                                                                                                                                                                                                                                                                                                              Hunan Shrimp, Hot & Sour soup, Beef Noodle Soup, and Seafood Pho

                                                                                                                                                                                                                                                                                                                                              Later tonight if I can find some soju I will tip a toast to the old gent.

                                                                                                                                                                                                                                                                                                                                              1. mariacarmen Apr 8, 2013 08:50 PM

                                                                                                                                                                                                                                                                                                                                                BF made a spinach/bacon/goat cheese crustless quiche which was a tad too salty but still quite good i think it was his first quiche ever and the texture was spot on. then, leftover cooked pork shoulder was ground up and served as pork salad (mayo, mustard, s&p, etc.), and served with the leftover fresh salsa on top. also one of my fave WW salads, zucchini and arugula in a very limey dressing. fresh!

                                                                                                                                                                                                                                                                                                                                                 
                                                                                                                                                                                                                                                                                                                                                 
                                                                                                                                                                                                                                                                                                                                                1. Cherylptw Apr 9, 2013 01:37 AM

                                                                                                                                                                                                                                                                                                                                                  Not much cooking since Friday; none on Saturday...Sunday & yesterday we had jerked Turkey wings with sweet potato hash and green beans cooked with bacon..tonight (Tuesday), they'll be liver & onions with gravy and mashed potatoes with a side of braised cabbage for the BF

                                                                                                                                                                                                                                                                                                                                                  For myself, I'm wanting to make a pot of chicken gumbo....homemade rolls for the both of us.

                                                                                                                                                                                                                                                                                                                                                  1. h
                                                                                                                                                                                                                                                                                                                                                    Harters Apr 9, 2013 02:44 AM

                                                                                                                                                                                                                                                                                                                                                    I've woken up feeling a tad delicate. Yes, I did overeat at last night's restaurant and am paying for it now. So, a good thing dinner is unchallenging and damn quick.

                                                                                                                                                                                                                                                                                                                                                    Sliced new potatoes get a simmer. The steamer goes on top of that pan and cooks some smoked haddock. A couple of eggs are poached. A sauce is made of creme fraiche, grain mustard, chives, lemon, juice. Spinach is wilted from hot water from the kettle and is squeezed dry.

                                                                                                                                                                                                                                                                                                                                                    So, on to assembly. Potatoes and spinach are mixed together with a little of the sauce and go on the plate. Fish goes on top. Poached egg tops that (the egg is a classic accompaniment to haddock in the UK). Remainder of the sauce is sloshed on top of everything and around the plate.

                                                                                                                                                                                                                                                                                                                                                    There will be something of a celebratory air to the meal (which a glance at the UK news headlines will confirm). ;-)

                                                                                                                                                                                                                                                                                                                                                    1. Berheenia Apr 9, 2013 06:24 AM

                                                                                                                                                                                                                                                                                                                                                      Going to make another try at meat and potatoes with a meat loaf made with the sought after beef pork grind (greatly loved by GretchenS and me) with some sliced fontina cheese rolled in it to make it even richer. I have two baking potatoes but no sour cream. I think we should tough it out with butter alone. There is a nice bunch of swiss chard that we will sprinkle with balsamic vinegar to cut the fatty goodness of the meatloaf.
                                                                                                                                                                                                                                                                                                                                                      I see some meatless meals in the near future.

                                                                                                                                                                                                                                                                                                                                                      9 Replies
                                                                                                                                                                                                                                                                                                                                                      1. re: Berheenia
                                                                                                                                                                                                                                                                                                                                                        gingershelley Apr 9, 2013 07:14 AM

                                                                                                                                                                                                                                                                                                                                                        All of you are making me want to make a meatloaf!

                                                                                                                                                                                                                                                                                                                                                        1. re: Berheenia
                                                                                                                                                                                                                                                                                                                                                          LindaWhit Apr 9, 2013 08:20 AM

                                                                                                                                                                                                                                                                                                                                                          Like gingershel, I'm now craving meat loaf. I need to stop for some meat loaf mixture and make one - maybe this weekend. I *love* having cheese in the middle too. My most recent favorite is with Plum Ketchup slathered on top for baking.

                                                                                                                                                                                                                                                                                                                                                          1. re: LindaWhit
                                                                                                                                                                                                                                                                                                                                                            Berheenia Apr 9, 2013 10:06 AM

                                                                                                                                                                                                                                                                                                                                                            Plum ketchup sounds very interesting. Does it come in a bottle or is it a homemade item?

                                                                                                                                                                                                                                                                                                                                                            Slightly off topic but finally got to a tapas place without hubby and had tomato jam (which looked like ketchup) on my lightly toasted slice of baguette. mmmmm. I went with an old friend and it was a brunch menu. Tres Gatos in JP. Fabulous.

                                                                                                                                                                                                                                                                                                                                                            1. re: Berheenia
                                                                                                                                                                                                                                                                                                                                                              LindaWhit Apr 9, 2013 10:07 AM

                                                                                                                                                                                                                                                                                                                                                              Homemade.

                                                                                                                                                                                                                                                                                                                                                              http://www.eatingwell.com/recipes/plu...

                                                                                                                                                                                                                                                                                                                                                              And I've heard Tres Gatos is excellent.

                                                                                                                                                                                                                                                                                                                                                              1. re: LindaWhit
                                                                                                                                                                                                                                                                                                                                                                alliegator Apr 9, 2013 10:11 AM

                                                                                                                                                                                                                                                                                                                                                                Thanks for sharing this! I like Alexia seasoned waffle fries as a small lunch sometimes, but the perfect dipping sauce has eluded me. This may be it!

                                                                                                                                                                                                                                                                                                                                                                1. re: alliegator
                                                                                                                                                                                                                                                                                                                                                                  LindaWhit Apr 9, 2013 10:13 AM

                                                                                                                                                                                                                                                                                                                                                                  It really is superb. I've found the black plums are sweeter and pair better with the vinegar and spice of the cayenne.

                                                                                                                                                                                                                                                                                                                                                                  And this freezes beautifully. I usually put it in 1/4 cup containers and use it through the winter.

                                                                                                                                                                                                                                                                                                                                                                  1. re: LindaWhit
                                                                                                                                                                                                                                                                                                                                                                    alliegator Apr 9, 2013 10:18 AM

                                                                                                                                                                                                                                                                                                                                                                    I'm going to the store in a bit, and will get what I need for it. I'm really curious, so I'm going to give it a go today.

                                                                                                                                                                                                                                                                                                                                                                2. re: LindaWhit
                                                                                                                                                                                                                                                                                                                                                                  mariacarmen Apr 9, 2013 04:46 PM

                                                                                                                                                                                                                                                                                                                                                                  that sounds great, LW - i'm going to save this for summer plums.

                                                                                                                                                                                                                                                                                                                                                            2. re: Berheenia
                                                                                                                                                                                                                                                                                                                                                              GretchenS Apr 9, 2013 08:40 AM

                                                                                                                                                                                                                                                                                                                                                              OK now you have me plotting how I can get there this week for some more of that mixture... Also, I bought a jar of "Roman" artichokes there last time that were a bit spendy but absolutely the BEST jarred artichokes I have ever had and better than many I have purchased at deli counters in Italy. Now you know....

                                                                                                                                                                                                                                                                                                                                                            3. w
                                                                                                                                                                                                                                                                                                                                                              wyogal Apr 9, 2013 06:39 AM

                                                                                                                                                                                                                                                                                                                                                              We are in the middle of a huge blizzard. Schools everywhere EXCEPT ours are closed. Stupid. It took my husband an hour to dig out this morning, and it is still snowing and will continue to snow until tomorrow.
                                                                                                                                                                                                                                                                                                                                                              sheesh.
                                                                                                                                                                                                                                                                                                                                                              So, not sure what's for dinner, will have to take something out of the freezer. Something warm and stew-like I think.

                                                                                                                                                                                                                                                                                                                                                              4 Replies
                                                                                                                                                                                                                                                                                                                                                              1. re: wyogal
                                                                                                                                                                                                                                                                                                                                                                gingershelley Apr 9, 2013 07:15 AM

                                                                                                                                                                                                                                                                                                                                                                How could your weather not realize it is APRIL already.... enough with the snow!

                                                                                                                                                                                                                                                                                                                                                                1. re: gingershelley
                                                                                                                                                                                                                                                                                                                                                                  w
                                                                                                                                                                                                                                                                                                                                                                  wyogal Apr 9, 2013 07:27 AM

                                                                                                                                                                                                                                                                                                                                                                  I think we are getting more snow in two days than we have had all winter.
                                                                                                                                                                                                                                                                                                                                                                  I think I'm going to say duet be damned today and make a chicken pot pie (not bot boi) for dinner.

                                                                                                                                                                                                                                                                                                                                                                  1. re: wyogal
                                                                                                                                                                                                                                                                                                                                                                    linguafood Apr 9, 2013 08:14 AM

                                                                                                                                                                                                                                                                                                                                                                    Wow. That's nuts! We'll have our first "true" spring day today with temps in the high 70s!

                                                                                                                                                                                                                                                                                                                                                                    We'll try and send some sun your way :-)

                                                                                                                                                                                                                                                                                                                                                                    1. re: linguafood
                                                                                                                                                                                                                                                                                                                                                                      w
                                                                                                                                                                                                                                                                                                                                                                      wyogal Apr 9, 2013 08:22 AM

                                                                                                                                                                                                                                                                                                                                                                      Thanks! I'm glad I'm home, losing money today, but home. Parents are flooding the district fbook page with complaints.
                                                                                                                                                                                                                                                                                                                                                                      I just made some scrambled eggs with asparagus and cheese, eating it in bed.

                                                                                                                                                                                                                                                                                                                                                              2. JerryMe Apr 9, 2013 07:49 AM

                                                                                                                                                                                                                                                                                                                                                                Had a wicked cold, rain snap come through yesterday. Started the day in shorts and a T-shirt and had to dig out the winter clothes from storage before the end of the day. Today looks like more of the same.

                                                                                                                                                                                                                                                                                                                                                                I've got leftover grilled chicken to use up. so I'm making chicken posole for dinner. I'll pick up some cilantro at the market shortly and then I'm set to stay home and stay warm.

                                                                                                                                                                                                                                                                                                                                                                1. steve h. Apr 9, 2013 08:32 AM

                                                                                                                                                                                                                                                                                                                                                                  Deb and I went for a looong walk Monday morning. Our goal was to visit the new Testaccio Market and Eataly. Our route took us to the top of Aventine Hill and through some of the prettiest neighborhoods in all of Rome.

                                                                                                                                                                                                                                                                                                                                                                  Alas, Eataly here lacked the vibrancy of the New York outpost. Further, the new Testaccio Market was a soulless disaster. Oh we'll, the walk home along the Tiber was pleasant enough made more enjoyable by a stop at a local wine bar.

                                                                                                                                                                                                                                                                                                                                                                  Deb made spaghetti carbonara in the style of Roscioli (we're regulars) for lunch. Carbonara is a simple enough dish but it requires top-notch ingredients and a modicum of technique. She hit it out of the park.

                                                                                                                                                                                                                                                                                                                                                                  Edited to add: Here's a link to Katie Parla's website here in Rome. She has a video demonstrating how Roscioli-style carbonara is made. Note the copious use of pasta water.
                                                                                                                                                                                                                                                                                                                                                                  http://www.parlafood.com/spaghetti-ca...

                                                                                                                                                                                                                                                                                                                                                                   
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