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

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?

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  1. 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. 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

        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...

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

        1. re: fldhkybnva

          Take him out and celebrate, then home for desert!

          1. re: fldhkybnva

            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

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

                  1. re: fldhkybnva

                    Yrs, congrats! I most have missed it!

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

                 
                4 Replies
                  1. re: gingershelley

                    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

                      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

                        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.

                1. 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

                    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

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

                      1. re: PHREDDY

                        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

                          Can I use that advice for my roast chicken?

                      2. re: wyogal

                        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

                          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: juliejulez

                          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

                            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

                              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

                                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

                                  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

                                    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

                                      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

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

                                        1. re: gingershelley

                                          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

                                            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

                                              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

                                              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

                                                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

                                                  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: mariacarmen

                                                    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

                                                      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

                                                        +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

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

                                                        2. re: LindaWhit

                                                          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

                                                          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

                                                        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

                                                          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

                                                            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

                                            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

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

                                              1. re: sedimental

                                                Just did above in response to gingershelley :)

                                                1. re: juliejulez

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

                                                  1. re: sedimental

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

                                                    1. re: juliejulez

                                                      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

                                                        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

                                                      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

                                                        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

                                                  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. 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

                                                    Followed your lead.. having trouble keeping up!

                                                    1. re: ChristinaMason

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

                                                      1. re: littleflower

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

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

                                                      1. 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

                                                          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

                                                            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

                                                            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

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

                                                              1. re: Berheenia

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

                                                                1. re: LindaWhit

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

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

                                                                7 Replies
                                                                1. re: Njchicaa

                                                                  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

                                                                    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

                                                                      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

                                                                        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

                                                                          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

                                                                          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

                                                                        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. 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

                                                                          This is the best name for a dish ever!

                                                                          1. re: fldhkybnva

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

                                                                        2. 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

                                                                            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

                                                                              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

                                                                                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

                                                                              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

                                                                                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

                                                                                  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

                                                                                    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

                                                                                      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!

                                                                                  1. re: PHREDDY

                                                                                    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+

                                                                                2. 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

                                                                                    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

                                                                                      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.

                                                                                    2. re: Redstickchef

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

                                                                                    3. 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. 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

                                                                                          Sounds great! Did the beets turn everything pink?

                                                                                          1. re: sedimental

                                                                                            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

                                                                                            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. 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

                                                                                              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

                                                                                                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

                                                                                                  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. 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

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

                                                                                                2. 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

                                                                                                    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

                                                                                                      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.

                                                                                                      1. re: fldhkybnva

                                                                                                        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

                                                                                                          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. 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. 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

                                                                                                            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

                                                                                                              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

                                                                                                                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

                                                                                                                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

                                                                                                                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. 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

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

                                                                                                                  1. re: fldhkybnva

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

                                                                                                                    1. re: gini

                                                                                                                      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.

                                                                                                                  2. 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. 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. 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

                                                                                                                          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

                                                                                                                            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

                                                                                                                              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. :-)

                                                                                                                          2. re: LindaWhit

                                                                                                                            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

                                                                                                                              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

                                                                                                                                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

                                                                                                                                  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

                                                                                                                                    Do you have a favorite quite recipe?

                                                                                                                                    1. re: fldhkybnva

                                                                                                                                      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

                                                                                                                                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

                                                                                                                                  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

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

                                                                                                                              3. 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. 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

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

                                                                                                                                    1. re: roxlet

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

                                                                                                                                    2. 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

                                                                                                                                        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

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

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

                                                                                                                                          1. re: gingershelley

                                                                                                                                            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

                                                                                                                                              (The link is for a recipe for creme fraiche)

                                                                                                                                              1. re: wyogal

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

                                                                                                                                        2. 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

                                                                                                                                              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

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

                                                                                                                                                1. re: juliejulez

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

                                                                                                                                                  1. re: juliejulez

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

                                                                                                                                                    1. re: juliejulez

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

                                                                                                                                                      1. re: gingershelley

                                                                                                                                                        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

                                                                                                                                                          Thanks for that JJ. I missed that thread.

                                                                                                                                                          Will give this a try :)

                                                                                                                                                          1. re: gingershelley

                                                                                                                                                            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

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

                                                                                                                                                            1. re: littleflower

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

                                                                                                                                                      2. re: juliejulez

                                                                                                                                                        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. 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

                                                                                                                                                          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

                                                                                                                                                            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

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

                                                                                                                                                            2. re: linguafood

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

                                                                                                                                                              1. re: suzigirl

                                                                                                                                                                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

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

                                                                                                                                                                  1. re: linguafood

                                                                                                                                                                    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

                                                                                                                                                                      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

                                                                                                                                                                        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

                                                                                                                                                                          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. 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

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

                                                                                                                                                              2. 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. 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

                                                                                                                                                                    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. 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

                                                                                                                                                                      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

                                                                                                                                                                        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

                                                                                                                                                                        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

                                                                                                                                                                          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

                                                                                                                                                                          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

                                                                                                                                                                            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

                                                                                                                                                                              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. 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

                                                                                                                                                                              Love that rotissserie chicken so versatile!

                                                                                                                                                                              1. re: littleflower

                                                                                                                                                                                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

                                                                                                                                                                                  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

                                                                                                                                                                                    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

                                                                                                                                                                                      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. 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. 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

                                                                                                                                                                                    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

                                                                                                                                                                                      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

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

                                                                                                                                                                                        Aw darn, that sounded so good!

                                                                                                                                                                                        1. re: ChristinaMason

                                                                                                                                                                                          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

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

                                                                                                                                                                                      Happy Sunday!

                                                                                                                                                                                    3. 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

                                                                                                                                                                                        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. 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

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

                                                                                                                                                                                            1. re: mariacarmen

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

                                                                                                                                                                                                1. re: mariacarmen

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

                                                                                                                                                                                                2. 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. 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

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

                                                                                                                                                                                                      1. re: helen_m

                                                                                                                                                                                                        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

                                                                                                                                                                                                          Note there were no pictures! They tasted good though.

                                                                                                                                                                                                      2. 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. 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

                                                                                                                                                                                                            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

                                                                                                                                                                                                              Everything you mentioned is making me drool. Mercy.

                                                                                                                                                                                                              1. re: gini

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

                                                                                                                                                                                                                1. re: sedimental

                                                                                                                                                                                                                  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

                                                                                                                                                                                                                    Thank you. Sounds like a nice summery dessert!

                                                                                                                                                                                                              2. 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: LindaWhit

                                                                                                                                                                                                                    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. 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

                                                                                                                                                                                                                    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

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

                                                                                                                                                                                                                    2. 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

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

                                                                                                                                                                                                                        1. re: JungMann

                                                                                                                                                                                                                          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

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

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

                                                                                                                                                                                                                          2 Replies
                                                                                                                                                                                                                          1. re: Harters

                                                                                                                                                                                                                            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

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

                                                                                                                                                                                                                            2. 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.

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

                                                                                                                                                                                                                                1. re: LindaWhit

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

                                                                                                                                                                                                                                2. re: steve h.

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

                                                                                                                                                                                                                                  1. re: DelishDi

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

                                                                                                                                                                                                                                  2. re: steve h.

                                                                                                                                                                                                                                    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

                                                                                                                                                                                                                                      Ah, the field of flowers. Intoxicating.

                                                                                                                                                                                                                                    2. re: steve h.

                                                                                                                                                                                                                                      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

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

                                                                                                                                                                                                                                         
                                                                                                                                                                                                                                         
                                                                                                                                                                                                                                        1. re: steve h.

                                                                                                                                                                                                                                          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

                                                                                                                                                                                                                                            Hi littleflower,

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

                                                                                                                                                                                                                                      2. re: steve h.

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

                                                                                                                                                                                                                                        1. re: fldhkybnva

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

                                                                                                                                                                                                                                           
                                                                                                                                                                                                                                      3. 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

                                                                                                                                                                                                                                          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

                                                                                                                                                                                                                                            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

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

                                                                                                                                                                                                                                                1. re: littleflower

                                                                                                                                                                                                                                                  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: steve h.

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

                                                                                                                                                                                                                                                2. re: LindaWhit

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

                                                                                                                                                                                                                                              2. 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

                                                                                                                                                                                                                                                  Nice! Those dates sound quite interesting.

                                                                                                                                                                                                                                                  1. re: DelishDi

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

                                                                                                                                                                                                                                                    1. re: DelishDi

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

                                                                                                                                                                                                                                                      1. re: alliegator

                                                                                                                                                                                                                                                        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

                                                                                                                                                                                                                                                          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

                                                                                                                                                                                                                                                            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

                                                                                                                                                                                                                                                              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.

                                                                                                                                                                                                                                                            2. re: alliegator

                                                                                                                                                                                                                                                              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

                                                                                                                                                                                                                                                                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

                                                                                                                                                                                                                                                                  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

                                                                                                                                                                                                                                                                    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

                                                                                                                                                                                                                                                            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

                                                                                                                                                                                                                                                              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

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

                                                                                                                                                                                                                                                            3. 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

                                                                                                                                                                                                                                                                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

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

                                                                                                                                                                                                                                                                  1. re: juliejulez

                                                                                                                                                                                                                                                                    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

                                                                                                                                                                                                                                                                      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: Lillipop

                                                                                                                                                                                                                                                                          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

                                                                                                                                                                                                                                                                            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

                                                                                                                                                                                                                                                                              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.

                                                                                                                                                                                                                                                                      1. re: Lillipop

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

                                                                                                                                                                                                                                                                      2. re: juliejulez

                                                                                                                                                                                                                                                                        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

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

                                                                                                                                                                                                                                                                          1. re: juliejulez

                                                                                                                                                                                                                                                                            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

                                                                                                                                                                                                                                                                              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: juliejulez

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

                                                                                                                                                                                                                                                                          2. 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

                                                                                                                                                                                                                                                                              Ooh, fun and delicious! Your pies look great.

                                                                                                                                                                                                                                                                              1. re: gingershelley

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

                                                                                                                                                                                                                                                                                1. re: gingershelley

                                                                                                                                                                                                                                                                                  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

                                                                                                                                                                                                                                                                                    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

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

                                                                                                                                                                                                                                                                                    1. re: gingershelley

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

                                                                                                                                                                                                                                                                                    2. 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. 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

                                                                                                                                                                                                                                                                                          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

                                                                                                                                                                                                                                                                                            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

                                                                                                                                                                                                                                                                                            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

                                                                                                                                                                                                                                                                                              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

                                                                                                                                                                                                                                                                                              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

                                                                                                                                                                                                                                                                                                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

                                                                                                                                                                                                                                                                                                  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

                                                                                                                                                                                                                                                                                                    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. 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

                                                                                                                                                                                                                                                                                                  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

                                                                                                                                                                                                                                                                                                    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

                                                                                                                                                                                                                                                                                                      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

                                                                                                                                                                                                                                                                                                        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

                                                                                                                                                                                                                                                                                                          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

                                                                                                                                                                                                                                                                                                            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. 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