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What's for dinner? #210 -- clever title escaping me at the moment... [OLD]

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Horrible news from Boston. Hoping our Boston 'hounds, their families and friends are safe, and find comfort in sharing a meal together tonight.

At casa lingua, it's the NYT chicken again (3rd time in 2 weeks!), grilled, not fried. Friends are coming over to catch up on GoT, bringing veggies and dessert.

Though we may spend some time watching news to see which fuck-up is responsible for this awfulness.

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  1. I think the title is clever. Tonight I am being a lemming and following the stroganoff tonight. Just your basic button mushrooms and yellow onions and a sizzler sirloin suggested by my butcher. Not anything fancy. But I can tell you I love sour cream and i got the full fat and I am going heavy on it baby. Buttered noodles and a through the garden salad and homemade ranch

    5 Replies
    1. re: suzigirl

      Woohoo for Stroggy (as he is now referred to in our house). I seriously have an issue not calling anything by it's proper name. Zuni chicken = Zuni man, stuffed chicken breasts = chicken boobs and now we have Stroganoff = Stroggy as if he were my pet pig. I made my first Stroganoff this weekend and while I was leery, wow it's good! I don't even love sour cream, well now I think I do as I think I bought a legitimate brand vs the usual runny, tangy, nasty. You probably eyeball it but how much do you use for a 1 lb or so of meat + shrooms? I ran across a wide variation in recipes so just wondering. Although as I'm sure you might do as well, I just added more at the table since I didn't think it was enough, can't have enough dairy fat right? Dinner sounds great.

      1. re: fldhkybnva

        I'm going to make this with a chuck roast later this week. Not classic stroganoff, but hopefully a good weeknight adaptation. I think I'll brown the meat, mushrooms, onions, and shallots and braise in a small amount of beef broth in the crock pot all day while we're at work. Then home, reduce the sauce if needed, herbs, sour cream...dinner! That's the plan for Wednesday, anyway.

        1. re: ChristinaMason

          Sounds great, I actually pondered using chuck as it's hands off and unlike my mistake top round which turned into chopped shoe leather, it'd be quite tasty and succulent.

        2. re: fldhkybnva

          I used a one lb Sizzler sirlion, one small onion, 8 oz sliced mushrooms and 8 oz of sour cream. Also garlic, flour, beef broth and seasonings. That is it really. The best flavor comes from the searing of the meat and veggies.

          1. re: suzigirl

            Indeed, I could eat a plate of mushrooms and onions and be in heaven...oh wait, I do that all the time!

      2. It'll be leftover pork tenderloin and roasted potatoes for me tonight.

        It's Patriots Day in Massachusetts. The reenactment of the Battle of Lexington and Concord happened this morning. The start of the Revolutionary War. THAT should tell all what we Americans are made of.

        My heart goes out to the injured and those who have lost family members.

        1. Today is Patriots' Day, the shot heard 'round the world. It's a holiday in Boston: the Red Sox play, the marathon is run. The bad guys knew this.

          I'm not very happy right now.

          Deb is making a sauce Bolognese as I type and the house smells great. I bought a three pound chunk of chuck and Deb ground it all. I'm guessing cheeseburgers are in my immediate future and pasta Bolognese is warming up in the bullpen. I'll caramelize some onions to top the burgers.

          12 Replies
          1. re: steve h.

            Thanks for not having a clever title. There is no joy in Boston now. We have to sort this out.

            1. re: Berheenia

              Indeed.

              1. re: steve h.

                This will probably get deleted, but this is my hometown.

                I used to get haircuts across the street. There was a cool little cafe on the bottom floor of the building back when. [Way back when. And yeah, I recognized it instantly. ] I ache.

                Patriots' Day means Red Sox game in the morning and then hustle over to the finish line to cheer the runners. Gah. Insanity.

                We baked chicken breasts with key lime marmalade and habanero maple syrup glaze for supper, but I didn't have much of an appetite. I ache for my hometown.

                1. re: nikkihwood

                  I understand what you say about not having an appetite last night. It was not a happy day for a few reasons. The Audrie Potts story, the Marathon and of course to a lesser degree-tax day. A glass of red was well-recieved and the capellini bolognese was picked over last night.

                  It would be nice to have some good news for everyone. Blessings to all in Boston.

            2. re: steve h.

              "I'm not very happy right now." Yep. I know what you mean, I really do. It was a long uneasy and restless night and I welcomed sleep last night and was happy for the sun today.

              I have a small rack of lamb in the fridge, and despite not being in the mood to cook or eat...that will be dinner tonight. Emeril's garlic, shallot, potato, custard ramekins. No doubt, some red on the side.

              1. re: twodales

                "New York Stands With Boston" is on the New York football Giants homepage.

                I echo this sentiment.

                1. re: steve h.

                  The NY Yankees will play "Sweet Caroline" tonight at the end of the 3rd inning.

                  And Chicago stood with us as well. The sports page of today's Chicago Tribune:

                  http://nesncom.files.wordpress.com/20...

                  1. re: LindaWhit

                    Not sure I get the significance of "Sweet Caroline". Could someone explain it to me?

                    1. re: twodales

                      Oh Linda- even me with so little sports education knows that! It's the classic Fenway/Redsox song. Recently revealed to be about Caroline Kennedy.

                      1. re: foodieX2

                        Chicagoan here: WHITE Sox and the Cubbies. I have never heard about this BoSox tradition. Nor do the Kennedy's have much significance here except that they own the Merchandise Mart.

                      2. re: twodales

                        twodales, it's played in the break before the bottom of the 8th inning at Fenway Park. It was a song tossed into the mix back in 1997, and everyone liked it that when John Henry and the other current owners bought the Sox in 2002, it became tradition to play it at every home game. It's quite fun to be there - almost the entire park joining in. :-)

                        http://www.bostonspastime.com/sweetca...

                        http://www.youtube.com/watch?v=0PxHqM...

                        1. re: LindaWhit

                          Thanks for the explanation!

              2. Trying out the pork char Sui recipe I picked up from someone around here. Sides of broccoli, snow peas, and couscous...oh and edamame

                4 Replies
                1. re: sunangelmb

                  I'd love to know how it turns out. I love pork char Sui but dare I make it at home?

                  1. re: fldhkybnva

                    It was very good. A little untraditional, but the flavor was delicious, and it was super simple to make. I would definitely make I again. Here is the link
                    http://www.myrecipes.com/recipe/slow-...

                    1. re: sunangelmb

                      That looks great!

                      1. re: sunangelmb

                        Thanks!

                  2. One bright spot is that the red cross has announced that due to the generosity of many there is no more need for blood donations. They are encouraging people to make an app't for a later date.

                    As Mr Rogers said "look for the helpers. You will always find people helping"

                    Still no appetite her at chez foodiex2. Pizza will wait for another day.

                    3 Replies
                    1. re: foodieX2

                      Sorry, your appetite is lacking but t is more than understandable. Nice to hear that there is plenty of donated blood. This is a little thing I feel pretty strongly about--if you're a healthy specimen, give up some of your blood!
                      I hope that everyone is able to make sense of this someday.
                      And that pizza will always be there, and it will taste much better at a later date.

                      1. re: foodieX2

                        Another bright spot: many many people have opened their homes to runners and families stranded by all the lockdowns and closures.

                        I grabbed a pizza on the way home and it looks like loads of people did, orders were stacked up like crazy, not typical for a Monday I would guess. But not much appetite for it at all.

                        1. re: foodieX2

                          Sad, sad day in Boston. Wants make me cry for all who were maimed and lost heir lives.

                        2. There are defrosted veal chops and asparagus in the fridge. That will be dinner, but it will likely be eaten in series by every member of the family. My husband is working on getting a presentation out, my son is in rehearsal for the Glee Club and orchestra's exciting performance at Carnegie Hall next week, so I will eat first, followed by my husband, and then my son. Meantime, I am glued to media trying to make sense of what is only a senseless tragedy in Boston.

                          4 Replies
                          1. re: roxlet

                            Very exciting, Carnegie Hall! The little roxlet children are quite the accomplished young brood :) I really can't watch, it makes me crazy that I can't make sense of it. As with every single one of these events, I just keep wondering why?

                            1. re: fldhkybnva

                              fldh, I posted this elsewhere today:

                              Trying to understand the horror of today in Boston cannot be done. We can ask "Why?" forever. But we'll never understand the mentality of those who choose to do something like this for the sake of a "cause."

                              My heart goes out to the injured and those who have lost family members. My thanks also goes out to the brave people who *immediately* rushed forward to help those who were injured.

                              1. re: fldhkybnva

                                Thank you, but it's one roxlet child who does all these things and who is, I will immodestly say, amazing.

                                1. re: roxlet

                                  Well, one is always better if I do say so myself as a proud only child :) Not to toot my own horn at all, but it seems that the delight of watching a child grow and thrive with ambition and accomplishment is one of the great joys of life.

                            2. Nothing big. Leftover chili with macaroni and lots of white onion and cilantro. Cukes marinated in rice vinegar with lime, sugar, shallots, serranos, and cilantro.

                              1. Carmine's lasagna here. I'm making one for a coworker who just had a death in the family. This is one of those recipes where you'd might as well make 2 or 3 if you're going to make 1.

                                Anyway, that's what's for dinner here tonight... and for lunch tomorrow and probably dinner tomorrow too. It's hard to eat a whole lasagna in a house with just 2 people.

                                2 Replies
                                1. re: Njchicaa

                                  I like to freeze a couple of lasagna servings that first night. It shortens the leftovers cycle for two and will taste great as a quick lunch or dinner in a few weeks.

                                  1. re: Njchicaa

                                    That's nice of you. Lasagna's one of those great dishes that keeps really well and reheats easily. What makes Carmine's special? (Could google...too lazy).

                                  2. Wow linguafood, you love that chicken!! I should take the hint and jump on the train. I am avoiding the news. Events like this make me so frustrated and angry that I just end up in a pent up rage wondering why and thinking about how all of those directly affected must feel. Although in my whining and complaining at work, I took a pause to think how much worse it could be and carried on grateful to be healthy and happy another day.

                                    Dinner tonight was fantastic! We finally gobbled up the ginormous rib eye steaks which have been taunting us in the fridge. Surf and turf with double cut rib eye and seared scallops with a quick sherry and garlic "sauce." This was delightful and I will stand up as a pure glutton and ask "can I have another please?" I am quite the goof at the store when I buy rib eye as it has to be just the perfect cut although it's hard to achieve. I love love love the spinalis muscle and so I usually go for a large end steak although then I get the glob of fat in the middle which doesn't render into anything tasty. It seems that the spinalis always looks the best on the double cut bone-in so I'm always drawn to it vs it's smaller punier sibling the boneless...oh well, I just like to say "the spinalis made me do it" as I inhale pure beefy goodness.

                                    The rest of the week will be fun. I cook most of the time although SO does come up with ideas which are always great and hangs out in the kitchen with me doing prep work and what not, but unfortunately he hurt himself in a basketball game tonight and will be laid up on the couch for the week so has offered to be the chef of the house since it's a busy week for me.

                                    10 Replies
                                    1. re: fldhkybnva

                                      I love rib eyes! Such great marbling makes a delicious tasting steak.

                                      1. re: fldhkybnva

                                        My husband loves beef fat, so I cut that big glob out of the middle of our ribeyes, fry it up separately so it gets crispy and brown, and give it to him as an appetizer. Then I use the rendered fat to cook the steaks!

                                        1. re: biondanonima

                                          I pondered that, but do you leave a hole or just tie it closer together?

                                          1. re: fldhkybnva

                                            I usually tie it up, depending on the size of the hole.

                                            1. re: biondanonima

                                              Yea, I think I did that once and the steak looked less ginormous so I didn't do it again, I like to feel like I'm eating a cow!! However, I'll probably give that up and do it in the future as it's also useful for ease of eating.

                                          2. re: biondanonima

                                            mmm i love that fat! the bf usually cuts his fat off steaks and gives it to me. love that.

                                            1. re: mariacarmen

                                              Oooh, can I have dinner with him? I love the charred fat bits at the edge! Although I really can't get into the globular fat that sits in the center.

                                              1. re: mariacarmen

                                                Ya know, if you ever tire of that bf... what am I thinking? Who would tire of that man

                                            2. re: fldhkybnva

                                              My favorite beast.

                                               
                                               
                                              1. re: fldhkybnva

                                                Hey that looks like the cousin to my Frankensteak from the other night!

                                            3. Working in downtown Boston left me feeling a bit shattered today. After I eventually got home, we decided to eat things that that came out of the fridge & pantry:
                                              grilled grass fed strip steaks
                                              roasted carrots with onions and garlic
                                              roasted asparagus

                                              Homemade blackberry-ginger gelato for dessert. And a glass of port.

                                              Everyone stay safe out there.

                                              3 Replies
                                              1. re: gini

                                                Understandably so, gini - glad to hear though that you are okay.

                                                1. re: gini

                                                  oh man i bet it was incredibly emotionally draining. good thing you and yours are safe.

                                                  1. re: gini

                                                    Gini, so glad you are OK, did not realize you work downtown. Still feels very unreal today. Your dinner sounds the perfect comforting thing.

                                                  2. Another dinner out of the icebox -- Lombatina di Vitello (more or less) dressed with lemon, olive oil, Maldon salt & fresh chives. Aka wood-grilled veal chop. Alas no photos on account of some tech glitch. Or maybe the pooh-bahs decided to edit me.

                                                    2 Replies
                                                    1. re: rjbh20

                                                      Delayed photo

                                                       
                                                      1. re: rjbh20

                                                        Photo posting has been having problems (I posted on Site Talk about it while trying to report another problem). But I see it now. YUM!

                                                    2. Pan-roasted salmon on white bean puree, topped with a tomato-fennel sauce from Ad Hoc. Roasted Brussels sprouts on the side. DH isn't usually a huge fish fan but he LOOOOOOOOOOOOOVED this.

                                                       
                                                      1. I am going thru my mom's freezer. Tonight we had a Lean Cuisine Ginger and Sweet n Sour Chicken - turned out is was only a single serving - but I was planning in 'extending' it anyway. I made some fresh steamed broccoli rabe with garlic, leftover broccoli and rice. And from digging thru the cabinets, saw some tapioca, so I decided to make some for dessert. Easy peasy dinner tonight.

                                                        8 Replies
                                                        1. re: blythe

                                                          Random and idiot question - how would you compare broccoli and broccoli rabe?

                                                          1. re: fldhkybnva

                                                            IMO they are NOTHING alike - broccoli rabe is incredibly bitter and astringent. There's nothing else quite like it, to my palate - I think it's one of those things you have to taste for yourself.

                                                            1. re: biondanonima

                                                              bitter, but in a good way! (to me)

                                                              1. re: biondanonima

                                                                Bitter, but in a bad way, to me! I think I have a very developed bitter tastebud. I just can't eat the stuff. I'm a bad Italian. :)

                                                                1. re: roxlet

                                                                  Even blanched?

                                                                  1. re: roxlet

                                                                    posted in the wrong place. oops.

                                                                    1. re: ChristinaMason

                                                                      I was pondering a marsala with paprika and tomato paste :) I love paprika but a little goes a long way.

                                                                      1. re: ChristinaMason

                                                                        no you're fine. it never looks right til later!

                                                              2. Easy peasy dinner tonight.

                                                                1. Tonight's chicken with 40 cloves of garlic (plus one to grow on, like birthday candles) was pretty good. Didn't blow my mind, but it was easy enough and tasty. The sauce was good spooned over mashed rutabaga.

                                                                  I have some chicken breasts marinating in a brine with red wine vinegar, marsala wine, dried herbs, and black pepper. Those'll be turned into chicken marsala tomorrow evening with lots of mushrooms. Yep, the WFD thread is earning its name. I think we'll have the chick chick with white rice.

                                                                  7 Replies
                                                                  1. re: ChristinaMason

                                                                    And I made pumpkin cheesecake muffins to take my mind off today's horrible events. Will bring them in for coworker tomorrow. He said his wife was a fan of the banana bread last time.

                                                                     
                                                                    1. re: ChristinaMason

                                                                      That muffin looks amazing - recipe, please?

                                                                      1. re: ChristinaMason

                                                                        agreed, those muffins looks great. please share..

                                                                        1. re: jeniyo

                                                                          Sure thing! For the muffins, I halved this recipe:

                                                                          http://projects.washingtonpost.com/re...

                                                                          I reduced the spice by half, since the recipient is sensitive.

                                                                          For the cheesecake topping, I followed the instructions for the topping described here: http://www.anediblemosaic.com/?p=7181

                                                                          I made the pumpkin batter base, filled the muffin cups, then spooned the cream cheese custard on top---just divided the topping evenly between the muffins (1-2 Tbsp. ea) and baked 40 min @350F. Next time, I might make more topping (some of it sunk into the muffin).

                                                                      2. re: ChristinaMason

                                                                        Yea, I tried my first chicken with 40 cloves of garlic a few weeks ago and it was also easy and tasty but didn't blow my mind either. I also went with a birthday theme and so just added the same number of cloves as my age + 1 when I got tired of peeling :)

                                                                        1. re: ChristinaMason

                                                                          I love chicken marsala and I triple up mushrooms.

                                                                          1. re: fldhkybnva

                                                                            Chicken marsala last night was just OK. DH made it, and he was a little heavy handed with the tomato paste. He also seasoned the chicken with smoked paprika, which to me is just too overwhelming. Then brilliant me suggested using some smoked pork jowl we had in place of the pancetta; it was a bit much. Overall, still a tasty dish, but it didn't say "chicken marsala" to me. Next time!

                                                                            Tonight will be Thai curry w/ eggplant and red bell pepper, I think, since those need to be used.

                                                                        2. Another busy day turned into another "Oh, shit, what's for dinner?" night and BS chicken breasts saved the day since they defrost so quickly in a sink of cold water. Chicken piccata sounded great but I had to make a few substitutions.... almond meal for the "breading" and I was wrong about having a lemon so I used sumac (and za' atar,) in the almond meal. Instead of a dip in beaten egg I used the last of the home made mayo from last night. LOTS of capers. It was delicious. I'd do it exactly like this again in a heartbeat.

                                                                          Oodles of broccoli on the side. LOTS of wine. :) Tax time being over is something to celebrate.

                                                                          13 Replies
                                                                          1. re: weezieduzzit

                                                                            That sounds like some tasty low carb substitutions!

                                                                            I made some easy chicken breasts on the fly today as well. After a weekend of ...uhhh... excess.... I needed something healthy but not ascetic :) so, I pounded them out and filled with spicy ham salad and mozzarella cheese, topped with a bit of sour cream and parm and baked. Set them atop garlic green beans. Rich and filling with very little fat for all that cheese. Lovely.

                                                                            1. re: sedimental

                                                                              There's been a run of good stuffed chicken breasts on WFD lately, lots of great ideas to keep them exciting!

                                                                              You've done LC for a while, right? I'm making Oopsie Rolls for the first time tonight. I really don't miss bread but decided to try these anyhow (it was giving me terrible heartburn so in my mind bread=pain.) Have you tried these? No one told me they were going to puff up in the oven.... these are going to be HUGE!

                                                                              1. re: weezieduzzit

                                                                                I made them years ago and used them for hamburger buns, but don't remember much about them. I think the recipe has improved since then though. I just haven't really thought about them since. I saw a recipe on pinterest that was an oopsie ground beef pie that looked interesting.Can you post back and report on yours?

                                                                                1. re: sedimental

                                                                                  They're done and look and feel pretty good. I read a couple of different places to let them sit overnight before eating them so I will report back tomorrow. I poached some chicken breasts tonight to make chicken salad for lunch tomorrow... I'll try having a chicken salad sandwich with them.

                                                                                  I do like the cream cheese and egg "pancakes." with the right add-ins they taste like cheesecake to me.

                                                                                  1. re: weezieduzzit

                                                                                    OK... just had my chicken salad sandwich..... the rolls don't taste like much (which wasn't a problem because the chicken salad was full of tarragon, shallots, red pepper and parsley, I totally spaced out the celery...) but the texture was fine and they totally held together. They're not bread (and I'm fine with that,) but they work! I will be experimenting with adding garlic and herbs to the yolk mixture and the man suggested sprinkling with fried onions before cooking to use with burgers.

                                                                                    I do think only making 6 out of the recipe makes them too big, for me anyhow, but at a yield of 6 they have 86 calories and only .6g carbs in each one. That's plenty of room to experiment with additions like sprinkling with parmesan part way through baking... and I think I'll make 8 next time.

                                                                                    1. re: weezieduzzit

                                                                                      very interesting, thanks for the report weezie!

                                                                                      1. re: weezieduzzit

                                                                                        is this the basic recipe you use, weezie? http://yourlighterside.com/2009/05/gl...

                                                                                        1. re: mariacarmen

                                                                                          That's the one I used.

                                                                                          1. re: weezieduzzit

                                                                                            So... the chicken salad sandwich was fine on an Oopsie Roll but the double cheeseburger I made the man is pushing what it can handle.... he ended up needing a fork. A single probably would have been fine. Also, its 2 of them, one for the top and one for the bottom (not one split in half.)

                                                                                             
                                                                                            1. re: weezieduzzit

                                                                                              I really need to stop reading these posts right before I go to sleep. Between your photo of the burger and MC's photo of her ribeye, I am seriously craving either one of these right now! Dinner tonight for me was not even worth mentioning, had to freeze the italian sausage for another night (hopefully soon!) because I was not able to plan for a night in the kitchen cooking.

                                                                              2. re: weezieduzzit

                                                                                That sure sounds good WD...the za'atar used for flavor I'm sure turned out great. Yum.

                                                                                1. re: littleflower

                                                                                  We've found za' atar to be really flexible, we both love it so I use it often.

                                                                                2. re: weezieduzzit

                                                                                  just discovered the joys of almond meal. going to try this too.

                                                                                3. I just saw the horrible news. Puzzles me which jackass is responsible for tragedy.

                                                                                  My grandma is not feeling well today and we plan to visit her later this afternoon. Which means that dinner plans are up in the air. I had a giant pot of hazan's Bolognese done from yesterday waiting for me in the fridge, which I plan to eat over EVERYTHING.

                                                                                  I have recently moved to Taiwan, so dinner is most likely beef noodle soup with lots of tendon, with Szechwan pepper oil. sides of spicy braised tofu topped with similar oil and various pickled veggies.

                                                                                  though I wish there is a good greek place in asia..

                                                                                  1 Reply
                                                                                  1. re: jeniyo

                                                                                    Wow...what a move jeniyo! Do you have family in Taiwan, or did a new job prompt the move? Looking forward to hearing more about your cooking and eating adventures from over there.

                                                                                  2. Original plan for Italian Sausage, peppers, and onions over spaghetti with marinara will have to wait until tomorrow. Tough day all around, especially watching what happened in Boston on TV - makes me so sad that innocent kids cheering on those in the parade were harmed.

                                                                                    So, kept it with a simple, light on the tummy, and easy favorite of mine - an omelette. Sauteed diced piece of Trader Joe's spiral cut ham was the filling of choice. Loved how the rendered fat from the spiral cut ham mingled with the Kerrygold butter and olive oil to flavor up the omelette nicely. Trader Joe's chocolate almond milk rounded it out.

                                                                                    6 Replies
                                                                                    1. re: littleflower

                                                                                      An omelet is the definition of comfort to me on most nights, I've developed a way-too-often night time snack omelet habit and we share a love for Kerrygold it seems. When I use butter instead of the fat from the rendered bacon I use Kerrygold and my omelets nearly always are some combination of Kerrygold cheeses...I love their products!

                                                                                      1. re: fldhkybnva

                                                                                        I often get bewildered looks at the fact that I choose not to put cheese in my omelettes - I grew up with a stay-at-home mom who did not like any cheese unless it was in an Italian dish (ricotta, mozzarella, parmesan, etc.), and who made ham and eggs quite often. Consequentially, even though I do like onions, tomatoes, bacon, etc. in my omelettes, my all-time favorite is a simple ham omelette.

                                                                                        Kerrygold rocks - you are totally right about that...I am however looking forward to someday soon taste testing some other quality ones. I especially LOVE mixing Kerrygold butter + olive oil to make my omelettes - such a nice flavor combination.

                                                                                        1. re: littleflower

                                                                                          I love President butter as well!

                                                                                      2. re: littleflower

                                                                                        I was really tired when I typed this entry...meant of course to say marathon instead of parade. I am caught in between wanting to be more informed on any updates to yesterday's attack and also needing a break from watching the news on TV. Just too horrific and sad to hear how many lives were affected yesterday on what should have been a jubilant day of celebration.

                                                                                        1. re: littleflower

                                                                                          I am right there with you. :(

                                                                                          1. re: littleflower

                                                                                            Yea, I want to know more but everytime I watch I get chills and get enraged and saddened all over again.

                                                                                        2. worked late tonight, and the BF fended for himself (hot italian sausages - which i don't like, particularly - and his puri for a sandwich.) for me, i had one raw chicken breast leftover, so i came home, pounded hell out of it, seasoned it, pan fried it, smeared some pesto over it, sliced some mozz on top of that, then popped it into the broiler for a few minutes until melty and browned. sooooo juicy and gooey and good. i forgot to add sour cream to the pesto, like last night's dinner, which would have made it that much more delish.

                                                                                          hmm... the picture won't load, on IE or Firefox....

                                                                                          1 Reply
                                                                                          1. re: mariacarmen

                                                                                            Delicious! Love pesto. I had a pesto phase and for some reason I haven't had it in a very very long time, not because I got sick of it but some other reason that I can't remember. But, I made a lovely pork tenderloin with pesto this weekend and I think my pesto obsession is back in action. My next plan was actually just simple chicken breasts with provolone.

                                                                                          2. ah, there's the pic.

                                                                                             
                                                                                            3 Replies
                                                                                            1. re: mariacarmen

                                                                                              Mmm, looks yummy!

                                                                                              1. re: mariacarmen

                                                                                                Mmm... melty cheese. What would you do if cheese was high Carb? Thank god we will never have to know. Looks great

                                                                                                1. re: suzigirl

                                                                                                  I would just spontaneously combust!

                                                                                              2. Good to hear that WFD folk are safe. My city has been bombed twice over the years (1974 & 1996) - both times by Irish terrorists. It makes for a scary time - my office building had broken windows after the first blast and I was on the outskirts of the city centre, heading in, when the second went off. Thankfully no fatalities and only comparitively minor injuries.

                                                                                                Dinner tonight is part of our "cooking the books" exercise and comes from "Jamie's Great Britain", Jamie Oliver, 2011. It's Toad in The Hole - although in Oliver's version I reckon it should be called Toad out of the Hole.

                                                                                                Toad is usually sausages cooked in a pancake (or Yorkshire pudding ) batter. But Oliver deconstructs it so that that it's actually a Yorkshire Pudding with sausages cooked separately and served with an apple & onion gravy. There's brocolli to go alongside.

                                                                                                8 Replies
                                                                                                1. re: Harters

                                                                                                  Sounds wonderful, love a good Yorkshire pudding! My English grandmother made wonderful ones when I was a kid.

                                                                                                  1. re: Harters

                                                                                                    I *love* the idea of Toad. Must try! My DH would seriously love this.

                                                                                                    ETA: This recipe looks promising - http://www.jamieoliver.com/recipes/po...

                                                                                                    1. re: ChristinaMason

                                                                                                      That's a proper looking Toad, Christina. Although with the inclusion of garlic and balsamic, hardly traditional fare for us rough- cast north country folk

                                                                                                    2. re: Harters

                                                                                                      Harters I really like Jamie Oliver's recipes - he had a couple of cooking shows on here in the U.S., one on the Food Network/Cooking Channel and then one on the BBC channel I think it was his 15 minutes or less show. Are his recipes and shows very popular where you are at?

                                                                                                      1. re: littleflower

                                                                                                        Yep, he's pretty popular as a celebrity chef. Personally, I think his early "naked chef" period has the better recipes than his more recent stuff.

                                                                                                        By way of just tonight's example, his deconstructed Toad simply wasnt anywhere near as good as a proper Toad. And I thought the recipe instructions were very badly written - one of those you really need to read two or three times to fully understand how the dish comes together.

                                                                                                        1. re: Harters

                                                                                                          Harters, do you all have any particular favorite Jamie Oliver recipes that are your go-tos? He has such an ease in front of the camera that is echoed by the dishes that he prepares.

                                                                                                          1. re: littleflower

                                                                                                            I suppose his recipe for roast chicken from his first book is the one we use most often. Certainly it's now how we roast a chicken - love the chopped herbs pushed under the skin

                                                                                                            http://www.bbc.co.uk/mobile/radio/rad...

                                                                                                            1. re: Harters

                                                                                                              Nice choice, Harters, thanks - looks like a good combination of a few roast chicken recipes that I would like to try. It has many elements of a good roast chicken!

                                                                                                    3. Last night was the Zuni Cafe roast chicken, popovers, sliced tomatoes in vinaigrette, and asparagus. Tonight will be some kind of theme and variation, since the chicken is so good as a leftover. The popovers are long gone, but I might make buttermilk biscuits and a salad. There will be chocolate chip cookies for dessert, as I'm testing chocolate in two different batches.

                                                                                                      4 Replies
                                                                                                      1. re: Chocolatechipkt

                                                                                                        That Zuni chicken gets tons of raves on here! Seems to be one of the board's favorite recipes.

                                                                                                        1. re: littleflower

                                                                                                          I love it - another vouch for Zuni. I think I will defrost the bird I have in the fridge which is a perfect 2.8 lbs and roast up a Zuni this weekend.

                                                                                                          1. re: littleflower

                                                                                                            This was my second time making it, and it's just so good. It forces me to plan a day ahead, but that's not so bad really. I've never had problems with the other roast chickens I've made, but the flavor on this is very good and the leftovers are so much more flavorful.

                                                                                                            1. re: Chocolatechipkt

                                                                                                              Sadly, between SO and me we never have leftovers :(

                                                                                                        2. Last night we had boneless skinless chicken thighs roasted with a mustard/maple syrup sauce. Roasted acorn squash and roasted asparagus. It was nice to make a meal that was all in the oven.

                                                                                                          Tonight, meatloaf with sauteed green beans and mashed potatoes per my 12 yo daughter's request.

                                                                                                          1 Reply
                                                                                                          1. re: suburban_mom

                                                                                                            I am not a HUGE fan of B/S chicken thighs (much prefer white meat over dark), but love the idea of a mustard/maple syrup sauce with chicken so I may have to venture out and try cooking up some chicken thighs and try it out.

                                                                                                          2. Quite a bit of cooking these past few days. Sunday was spent wrapping copious pork, cabbage and chive dumplings for dinner. Served up with black vinegar and chili oil. Batches of kimchi and spring roll filling were also made, but having busied my fingers for more than a few hours with dumpling wrapping, they still await their final purpose.

                                                                                                            Last night was a bit of cold weather comfort: schnitzel Wiener Art with mashed celeriac. Tonight I have a bunch of cilantro to put to good use which leads me to stir fried noodles of a Thai bent. Tamarind, fish sauce, chilies will all get an opportunity to play a role. Probably spring rolls will serve as the side.

                                                                                                            5 Replies
                                                                                                            1. re: JungMann

                                                                                                              JungMann, is schnitzel Wiener Art another name for pork schnitzel? I truly love schnitzel/tonkatsu/milanese in a variety of protein forms.

                                                                                                              1. re: littleflower

                                                                                                                You hit it right on the head. These were specifically Wiener Art (Viennese style) because I aimed for that light, slightly puffy crust that comes from swirling the oil in my wok over the cutlets. Milanese/tonkatsu I would just leave alone.

                                                                                                                1. re: JungMann

                                                                                                                  Thanks...and thanks also for the tip on swirling the oil over the cutlets to achieve that type of crust! I have never heard of that before. How do you all on this board KNOW so much about food and cooking- I am constantly in awe of that!

                                                                                                                  I usually reserve Milanese for lamb (super yum) and if in the mood for a Japanese spin on dinner, I will bread pork in panko for the tonkatsu and serve with a homemade tonkatsu sauce.

                                                                                                                  1. re: littleflower

                                                                                                                    The NYT and CI both taught me how to put the wiener in my schnitzel, as it were. Haven't looked back since.
                                                                                                                    http://www.nytimes.com/2009/06/03/din...
                                                                                                                    https://www.cooksillustrated.com/reci...

                                                                                                                    How do you make your tonkatsu sauce? I keep a bottle handy most of the time, but would be nice if I could make a low carb version.

                                                                                                                    1. re: JungMann

                                                                                                                      I make my tonkatsu sauce with 2 tsp. soy sauce, 1/8 cup worcestershire sauce, 1/2 cup ketchup, and 1/2 tsp. dry mustard. It is a recipe that I got from Saveur. Thanks btw for the links!

                                                                                                            2. Well the baseball game got cancelled so per our Plan B, we all gathered at a bar nearby and for once, SO agreed to keep his drinking to a minimum so I could have some tasty adult beverages. I'm usually the DD. We had a great time, a few of us girls even went out on the bar's large deck (which was covered with about 10" of snow) and made snow angels.

                                                                                                              No work today. Tonight's dinner is a new recipe I'm trying out (like usual)... pretty simple, sauteed chicken breasts with a sauce made from shallots, beer, soy sauce, honey, and dijon mustard. I'm also doing Chow's glazed carrot recipe. Either rice or mashed potatoes on the side.

                                                                                                              6 Replies
                                                                                                              1. re: juliejulez

                                                                                                                Cocktails ans snow angels. How fun. Hope the recipe works out. You have a good eye for recipes

                                                                                                                1. re: juliejulez

                                                                                                                  I like the sound of the sauce for the chicken, julie. How was it?

                                                                                                                  1. re: LindaWhit

                                                                                                                    Haven't made it yet! I'll report back in a few hours... we're late dinner eaters over here.

                                                                                                                    1. re: LindaWhit

                                                                                                                      Just finished eating, the sauce was delicious, and it came together very quickly! There wasn't nearly enough of it though. I cut the recipe in half so it would only make 2 servings, but I wish I had left the sauce ingredients for 4. I served on top of rice so having a bit of extra sauce would have been nice to soak into the rice. I got the recipe here, but it's from Cooking Light: http://www.sohowsittaste.com/2012/09/... As you can see in the photo, I used a ton of shallots because I love them, and forgot to put the parsley on.

                                                                                                                      Side note: The glazed carrots from Chow (http://www.chow.com/recipes/30696-eas...) had good flavor but I was reminded again how I'm not crazy about cooked carrots. I'd boil them for half the time next time.

                                                                                                                       
                                                                                                                      1. re: juliejulez

                                                                                                                        This looks GREAT! But a half cup of beer, huh? Maybe I'll make beer bread with the rest. :-)

                                                                                                                        1. re: LindaWhit

                                                                                                                          Yeah or maybe beer braise something the next night :) I like beer, but I just gave the rest of the bottle to SO to drink.

                                                                                                                  2. The chicken was so freakin' good again, I ate 3 thighs. One too many, I'd say -- but thankfully, we have 1 thigh leftover out of 12, just like last time.

                                                                                                                    The sides our friends brought were lovely corn & steamed green beans. Two kinds of ice cream, coffee and mango & coconut for dessert, courtesy of Wegmans. Lemon bars for dessert. Sea salt popcorn for snacking. Gouda cheese. More popcorn.

                                                                                                                    I will have to be better about snacking my butt off tonight....

                                                                                                                    Not sure what's on the agenda for WFD, but I see a big salad in our future, and maybe some fish. It's been a while. We'll see what the farmers market has to offer today.

                                                                                                                    5 Replies
                                                                                                                    1. re: linguafood

                                                                                                                      Can you refresh my memory, linguafood? What chicken recipe are you referring to?

                                                                                                                      1. re: littleflower

                                                                                                                        http://chowhound.chow.com/topics/898171

                                                                                                                        1. re: linguafood

                                                                                                                          Thanks for the link...my memory apparently isn't what it used to be. :-)

                                                                                                                          1. re: littleflower

                                                                                                                            The older we get, the better we were.

                                                                                                                            1. re: linguafood

                                                                                                                              So true linguafood, so very true. :-)

                                                                                                                    2. Back at work today and all my marathoner co workers are safe and sound. Such a relief.

                                                                                                                      I ended up freezing the leftover asparagus pesto for another time. Tonight we are doing burgers on the grill, steak fries and kumato caprese salad.

                                                                                                                      I think a really good bottle of red is in order too,

                                                                                                                      1. Glad to hear our Boston area CH'ers are safe, if heartsick as we all are at yesterday's terrible events.

                                                                                                                        The news made me ill and tearful, but I had a project underway so soldiered on; cooking actually made me feel better as it is a positive activity.

                                                                                                                        I got the first of our local rhubarb finally yesterday, so made a rhubarb upside down cake I have had my eye on for while. It leaked out of the springform, so my oven ended a mess (cleaning it this morning, and wow -does that stink!). The cake looks great, but I was dubious of the cake layer as it got very flat and shiny in the oven... we shall see - haven't eaten any yet as I am taking to a dinner tonight. Hope is set at 'medium' for how it shall taste....

                                                                                                                        Lightest possible dinner was what sounded good with all of the upset going on, so made a small batch of Avgolemeno soup; chicken stock, stelinna pastina, lemon juice, dill and eggs made a lovely light-but-rich soup which hit the spot. Put a bunch of tiny asparagus slices in it as well, and that with a roll was WFD last night.

                                                                                                                        Tonight is dinner out with some friends at an Indian spot up north in SEA that has been getting some good press in it's neighborhood. I will take the cake along for a birthday dessert for afters.

                                                                                                                        1. Tried to upload a cake pic....

                                                                                                                          there we go!

                                                                                                                           
                                                                                                                          2 Replies
                                                                                                                          1. re: gingershelley

                                                                                                                            beautiful. how was it?

                                                                                                                            1. re: ChristinaMason

                                                                                                                              CM, the cake was a bit dense for my liking (not sure if I messed up on measuring baking powder), but nice buttery flavor, and the rhubarb top was just right - sweet but still nice and tart. The pinch of cardammom I added also elevated it.

                                                                                                                              This cake is really a serve-the-day-it's-made kind of pastry, as the color and flavor of the rhubarb faded alot on day two.

                                                                                                                              I gave the rest of it to a neighbor with a big household so it would get eaten, and as a thank you for loaning me her rototiller for my veggie garden :).

                                                                                                                              The housemate votes 'make it again!"

                                                                                                                          2. Our thoughts continue to go out to those touched by the tragedy in Boston. I'm always inspired by the generosity of spirit, resilience and resolve folks demonstrate at times like this. It gives us hope.

                                                                                                                            Last night we got to try out the gyros I made on Sunday. The loaf of meat had firmed up nicely having spent the night and day in the fridge and it was easy to slice. To add some smokiness we decided to heat the slices on the grill and I was pleased that they held their form. The meat was served atop grilled pita slathered in homemade tzatziki. I tossed some thinly sliced red onions atop my tzatziki as well. With a Greek salad alongside this was a quick and tasty weeknight meal. Sadly my feta was past its prime and we definitely missed having some atop our salad.

                                                                                                                            Tonight I have some veggies to use up so I'm thinking stir-fry since that's quick and easy. I'm waiting to hear what protein mr bc has defrosted for me so I can hatch a plan!

                                                                                                                             
                                                                                                                             
                                                                                                                             
                                                                                                                            7 Replies
                                                                                                                            1. re: Breadcrumbs

                                                                                                                              BC - would you share your gyros recipe? That looks great - never have thought to make them at home... but what a good idea!

                                                                                                                              1. re: gingershelley

                                                                                                                                Me, too! that looks great.

                                                                                                                                1. re: gingershelley

                                                                                                                                  Thanks so much everyone. I’ve made Gyros at home several times before but my usual recipe was packed up in a box in the basement (that never did get unpacked after the kitchen reno…oops!) so yesterday I tried a variation of a recipe I found online.

                                                                                                                                  Happy to share what I did. FYI, I modified the ingredients of an Alton Brown recipe but I did follow his method pretty closely. I’ll paste the link below and then outline the changes I made.

                                                                                                                                  Here’s the link to his recipe:

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

                                                                                                                                  Changes to Ingredients:

                                                                                                                                  • I used approx ¾ cup of Vidalia onion that I chopped finely in a food processor. (I drained the onion in paper towel and a LOT of moisture was lost…I likely ended up w 1/3 cup of drained onion

                                                                                                                                  )

                                                                                                                                  • I didn’t have any ground lamb so I used 1 lb of ground beef and 1 lb of ground pork

                                                                                                                                  • I used fresh rosemary in the same quantity

                                                                                                                                  • I added 2 tsp of dried oregano

                                                                                                                                  • I added 2/3 cup of fresh breadcrumbs (which I chopped in the food processor before chopping the onion to save having to wash extra dishes!)

                                                                                                                                  Changes to Method:

                                                                                                                                  • I followed Alton’s preparation instructions right up to the part where he removes the loaf from the oven. I drained the juices as he suggested but I didn’t place a brick on top. I assumed this was to ensure the meat compacted but mine looked fine as is so I didn’t bother

                                                                                                                                  • As I mentioned in my post up-thread, I made these ahead so I sliced the meat right out of the fridge. It was easy to slice this way and held together really well

                                                                                                                                  • mr bc gave the slices a quick toss on the grill to warm them. I wanted to add that smoky flavour but you could easily do this in pan on the stovetop as well

                                                                                                                                  When I make these again, the only change I’d make would be to retain a little bit of the juice in the pan and allow the meat to re-absorb a little of it as it cools. While the gyro were not dry, I do prefer them with a little more moisture than what they had.

                                                                                                                                  These were delicious and the recipe yields a lot of gyros. We ended up freezing the portion of the loaf we didn’t use so we have another weeknight meal.

                                                                                                                                  I hope this helps! Let me know if you have any questions.

                                                                                                                                  1. re: Breadcrumbs

                                                                                                                                    Thanks so much bc! It's all my Pepperplate, can't wait to make it.

                                                                                                                                2. re: Breadcrumbs

                                                                                                                                  Mop up the drool. I would also love the recipe please

                                                                                                                                  1. re: Breadcrumbs

                                                                                                                                    Another recipe request! I never thought I could do legit gyros at home and they're one of SO's favorites.

                                                                                                                                    1. re: Breadcrumbs

                                                                                                                                      that looks great, BC - so impressive!

                                                                                                                                    2. A version of Rick Bayless' Pork TInga with Avocado, Cheese and Onion recipe.

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

                                                                                                                                      Hang in there residents of the Boston area. More people than you know are keeping you in their thoughts and prayers.Those lunatics did not realize they were messing with some of the most resilient people on the planet.

                                                                                                                                      1. I get an email from Canal House almost every day, and it usually is a picture of what they made for lunch with a brief description. Yesterday, I got an email that had turkey meatballs in an Indian coconut curry sauce. When I asked my husband to pick up some ground turkey this weekend, he came home with 4 2lb packages. So I decided to make these meatballs for dinner tonight. It is basically ground turkey that's mixed with copious amounts of chopped cilantro and scallion, formed into balls, and dropped into a purchased Indian coconut curry sauce. The brand is Maya, and I got it in the refrigerated section of Whole Foods. I just tasted one of the meatballs that had been poached in the sauce, and wow, it's terrific! I'm really looking forward to dinner tonight!

                                                                                                                                        9 Replies
                                                                                                                                        1. re: roxlet

                                                                                                                                          Roxlet, I have heard excellent things about the Maya brand of Indian sauces. I have only tried Patak's in the past, but Maya appears to be the premier brand. What is the Canal House?

                                                                                                                                          1. re: littleflower

                                                                                                                                            Canal House is the cooking studio of two woman, and they have published a number of small cookbooks, and one larger one that was released around Christmas. One of the women is a photographer, so the photos are lovely. You can google canal house, and subscribe to their posts, if you're interested. The Maya sauce is excellent. There are even pieces of curry leaves floating around in it.

                                                                                                                                            1. re: roxlet

                                                                                                                                              Thanks roxlet, will do. The Maya sauce sounds ultra-authentic...will look around the stores near us to see if they carry it.

                                                                                                                                            2. re: littleflower

                                                                                                                                              Here's their website littleflower. Just a heads up, you have to click on the photos to see what they link to. eg. peas = cooking.

                                                                                                                                              http://thecanalhouse.com/index.html

                                                                                                                                              1. re: Breadcrumbs

                                                                                                                                                Great - thanks, BC. This is an incredible website! The page that shows the pictures/descriptions of the lunches they cook up are beyond beautiful, and better yet - they appear to be gourmet but fairly easy to prepare with minimal ingredients involved. Looking forward to seeing future lunches prepared by them!

                                                                                                                                            3. re: roxlet

                                                                                                                                              "some ground turkey" = 8 lbs. Gotta love it. :-D

                                                                                                                                              1. re: roxlet

                                                                                                                                                And here it is

                                                                                                                                                 
                                                                                                                                                1. re: roxlet

                                                                                                                                                  Roxlet, you're giving the Canal House people a run for their money when it comes to plating...nicely presented!

                                                                                                                                                  1. re: roxlet

                                                                                                                                                    Gorgeous and mouth-watering!

                                                                                                                                                2. I am making piggy porterhouse tonight(aka thick cut pork loin chops). I am a bit annoyed at myself for getting the thick cut because I didn't think about not having an oven to finish them in. Oh well. I will wing it in a pan searing it and finishing it on low. I marinaded it in peppercorn and garlic rub. That should be nummy. I am serving it with steamed brussel sprouts and garlic and parm angel hair pasta. I really want an oven again. You really take it for granted when you have one.

                                                                                                                                                  8 Replies
                                                                                                                                                  1. re: suzigirl

                                                                                                                                                    Mouth is watering...you have one yummy meal planned there suzigirl. I have never tried thick-cut pork chops but can only imagine that they will come out juicy and full of flavor - almost impossible I imagine to overcook those. Pairing it with parmesan angel hair pasta...again, yum. Sounds like you're doing a wonderful job working around not having an oven!

                                                                                                                                                    1. re: littleflower

                                                                                                                                                      Thank you. I couldn't resist the thick cut when I saw them at the butchershop. I am limping along pretty good with no oven.

                                                                                                                                                    2. re: suzigirl

                                                                                                                                                      you've been dealing without one for so long now! when are you getting yours, again?

                                                                                                                                                      1. re: mariacarmen

                                                                                                                                                        It was March 19th when it went belly up. Thank the lord I have the stovetop to get by on. If the whole thing went bad I would have pushed harder to get it in sooner. They never brought it Thursday and said it would be here in the next two weeks. It better be or I will insist James cancel and we will look elsewhere. Saving three hundred dollars is making it not worth the hassle. I even went with a local appliance store that has been here in srq since I was in diapers thinking it would be wiser, but I am rethinking that. Maybe i should have gone to HHGreggs or something

                                                                                                                                                      2. re: suzigirl

                                                                                                                                                        Wow yummy!!

                                                                                                                                                        1. re: fldhkybnva

                                                                                                                                                          I will let you know. It got kinda late to start dinner so we had leftover grilled chicken and a salad. Tonight is piggy porterhouse.

                                                                                                                                                          1. re: suzigirl

                                                                                                                                                            I look forward to it although I'm also interested in your dressing choice for that salad. I love a simple grilled chicken salad.

                                                                                                                                                            1. re: fldhkybnva

                                                                                                                                                              I had a ginger dressing by Makoto. Bf had kens lite ceasar. Nothing fancy. It was late

                                                                                                                                                      3. Wooo hooo! Change of plan for dinner! Chicken can wait another day.

                                                                                                                                                        Just got a huge bag of fresh morel mushrooms from a friend *claps wildly*....... Lucky me, lucky me, lucky me.

                                                                                                                                                        Gonna pull out some steaks for the grill!

                                                                                                                                                        17 Replies
                                                                                                                                                        1. re: sedimental

                                                                                                                                                          Oh wow sedimental, lucky you! Such an exciting sign of spring isn't it? Can't wait to hear how you prepare them. Enjoy!

                                                                                                                                                          1. re: Breadcrumbs

                                                                                                                                                            What a wonderful and spontaneous dinner with morels tonight!
                                                                                                                                                            I defrosted a T bone ( my favorite butcher has skill with this cut). I decided not to grill, but to do the cast iron pan thing with the oven. So I marinated the gigantic steak in my special salt seasoning, added some sediment from a 1983 Margaux and seared it on screamingly high heat in a cast iron pan. I added a super sweet WallWalla sweet onion to the pan and sprinkled with onion sugar (from a cheese shop in town) to caramelize. Into the convection oven to come to medium.

                                                                                                                                                            The morels were sautéed in a dab of walnut oil and a dab of butter, finished off with a pour of vermouth.

                                                                                                                                                            Side salad of spring greens and balsamic raspberry vinegrette.

                                                                                                                                                            I opened 2 375 small bottles tonight for the morel celebration! One was the 83 Margaux, the other was a 1985 L'Evangile. Both stellar.

                                                                                                                                                            I am doing my "happy pants dance" now because (not only was dinner a fab event) but my buddy that gave me the morels said she would take me hunting to her secret spot this weekend!!

                                                                                                                                                            That is a TRUE friend ;)

                                                                                                                                                            1. re: sedimental

                                                                                                                                                              sediment, by any chance would you be willing to tell us what is in your special salt seasoning? I still sometimes use Lawry's seasoned salt, but really would like to come up with a suitable substitute from scratch.

                                                                                                                                                              1. re: littleflower

                                                                                                                                                                I mix up sugar cured salt, garlic granules, rosemary and ground pepper. I often sprinkle it on beef and then give a dash of olive oil and some tamari. Then let it sit.

                                                                                                                                                                1. re: sedimental

                                                                                                                                                                  Thanks sedimental, yours is definitely a twist on a regular seasoned salt but can see how it would be great with beef. Ooh, sugar cured salt...extremely coincidental that right now I am watching Essential Pepin, and Jacques Pepin used a special type of curing salt to make pork liver pate. Never heard of curing salt before...I assume though that is what people use to preserve meats?

                                                                                                                                                                  1. re: littleflower

                                                                                                                                                                    Yes, Morton's sugar cure salt is hickory flavored. It is a preserving salt in large amounts packed on the outside of large hunks of meat. However, used in small amounts as a flavoring in fresh beef seasoning salt is delicious. It has nitrates in it, like in cured meats, likely not real healthy for you in large amounts. I use it for beef and bison steaks and burgers seasonally. It's why hot dogs, pepperoni and salamis tastes so darn Good, almost addicting! I consider it a special treat.

                                                                                                                                                                    1. re: sedimental

                                                                                                                                                                      Very interesting...I had no clue that Morton's sold sugar curing salt, or even really what it was. Thanks for the information!

                                                                                                                                                              2. re: sedimental

                                                                                                                                                                Sounds like an outstanding meal!!!

                                                                                                                                                                1. re: sedimental

                                                                                                                                                                  That just made me drool out loud.

                                                                                                                                                                  1. re: sedimental

                                                                                                                                                                    Wow. That sounds delicious, and perfect in every way!

                                                                                                                                                                    1. re: sedimental

                                                                                                                                                                      Your post is a testament to everything I love about CH sedimental. The delight at discovering the first of a seasonal treat, the amazing meal that's inspired around it and the tribute paid to those ingredients with the care and careful choice of all the other special elements of the meal. ....and oh those wines!

                                                                                                                                                                      What a lovely meal, I loved reading about it.

                                                                                                                                                                      I do have a question. Do you reserve the sediment after decanting your wines? If so, how do you store them? I think that's such a clever idea to use them to crust a steak. mr bc will be over the moon at the thought of it.

                                                                                                                                                                      1. re: Breadcrumbs

                                                                                                                                                                        I save the last inch or two from the bottles of aged wine. I pour it into small bottles and jars, label them and freeze them. The sediment settles down in the freezer again and I can either use the wine in a quick pan sauce or shake it up and pour over a steak or burger for some sediment in the crust. Sometimes, I make what I call an "urban cowboy" grilled steak- I pour the sediment over the steak then sprinkle a bit of fresh ground coffee over the outside too. Makes a nice tasty crust. Get it? "Urban cowboy"...I'm a geek, I know :)

                                                                                                                                                                        1. re: sedimental

                                                                                                                                                                          wow. very impressive. who even thought of this? you did!

                                                                                                                                                                          1. re: mariacarmen

                                                                                                                                                                            agree, impressive! I am always impressed with the creativity on the site!

                                                                                                                                                                      2. re: sedimental

                                                                                                                                                                        Superb meal, sedimental!

                                                                                                                                                                    2. re: sedimental

                                                                                                                                                                      Wow, fresh morels!! Green with envy.

                                                                                                                                                                      1. re: sedimental

                                                                                                                                                                        You're right... lucky you. Steak and mushrooms. Sounds lovely.

                                                                                                                                                                      2. Turns out mr bc had defrosted some thinly sliced rib-eye that I'd intended for an Asian hot pot but that wasn't in the cards for tonight since I only had time for a stir-fry. There was a recipe for a Beef & Broccoli Stir-Fry in Emeri's 20-40-60 cookbook that I'd been eyeing so tonight I gave it a test drive. Good news, it was extremely quick and delicious.

                                                                                                                                                                         
                                                                                                                                                                         
                                                                                                                                                                        1 Reply
                                                                                                                                                                        1. re: Breadcrumbs

                                                                                                                                                                          Oh nice, I should find this recipe. I love a quick and easy stir fry

                                                                                                                                                                        2. Tonight was DOTM spring rolls. I'm really having fun with this! Tonight's version was soy-garlic marinated grilled pork, pickled radish, avocado and shredded toasted nori wrapped in tapioca paper, with a soy-lime-garlic dipping sauce. Really yummy. Getting better at rolling but still not photo-worthy. I prefer open-ended rolls because I've decided I don't like the gumminess of the folded-over part of the closed-end rolls. Side was the WF garlicky tahini kale salad that herby posted on the kale thread and Field Hawk has posted about -- that salad is fabulous!!!

                                                                                                                                                                          2 Replies
                                                                                                                                                                          1. re: GretchenS

                                                                                                                                                                            Gretchen your meal sounds incredible. I've never thought of making open ended spring rolls or egg rolls but what a great idea! I'll have to give that a try!!

                                                                                                                                                                            1. re: Breadcrumbs

                                                                                                                                                                              Bc, thanks! if you look at the turkey avocado spring rolls on the whiteonricecouple blog you'll see what I made.

                                                                                                                                                                          2. SO is on the couch for the week recovering from a sports injury so volutneered to make dinner this week. He should probably not be moving around too much, but he offered and after a few comments of "no, you really shouldn't" he insisted so I will gladly accept the offer as my week will be very busy and crazy. The surprise tonight - shrimp scampi with broccoli. Off to the car I go :)

                                                                                                                                                                            1. i got to cook tonight. all that talk of ribeye fat.... so i grill-panned ribeyes, seasoned only with some coarse salt, to medium rare. before that, though, i tore apart a head of cauli until it was little florets, sauteed them in butter and olive oil until they were starting to brown, then added minced garlic, shallots, scallions, capers, parsley, toasted pine nuts, a little almond meal to thicken things up a bit, and aleppo. also, cooked up a couple pieces of bacon, chopped into small bits, removed the bacon, added a little olive oil, seared rough chopped shitakes, then added the bacon back in, threw in sliced curly kale and shallots. all very rustic and homey. yum.

                                                                                                                                                                              i'm hoping the BF will want to go out for a nightcap later on, cuz i'm craving a manhattan and we don't have the fixings. twist his arm...

                                                                                                                                                                               
                                                                                                                                                                              14 Replies
                                                                                                                                                                              1. re: mariacarmen

                                                                                                                                                                                Sounds wonderful and it is hard to beat your idea for that liquid dessert. A manhattan is a good way to cap off the evening.

                                                                                                                                                                                1. re: mariacarmen

                                                                                                                                                                                  Sounds good and you've reminded me to add shitakes to my shopping list for tomorrow. I'm running errands for a neighbor that had minor surgery and her bank is in the same shopping center as the Asian market... how convenient! I've never done them with kale before and I can totally imagine it with the bacon. Good idea, MC!

                                                                                                                                                                                  1. re: weezieduzzit

                                                                                                                                                                                    nice of you to help your neighbor, and now you get to get you some shrooms! yeah, they worked really well with the kale and bacon. a nice, woodsy, smokey combo.

                                                                                                                                                                                    1. re: mariacarmen

                                                                                                                                                                                      She let me do our laundry at her house when our washer died, I totally owe her! We're lucky to have some awesome neighbors. :)

                                                                                                                                                                                      We have lots of kale (and I just planted another round,) so I'm definitely going to try this combo out!

                                                                                                                                                                                  2. re: mariacarmen

                                                                                                                                                                                    Just about to go to sleep, but looking at that photo is making me hungry for a good steak!!!

                                                                                                                                                                                    1. re: mariacarmen

                                                                                                                                                                                      Forgot - the kale also benifitted from some dry sherry, which added a nice sweetness.

                                                                                                                                                                                      1. re: mariacarmen

                                                                                                                                                                                        Aaand i got my manhattan(s). Zzzzzzzz...

                                                                                                                                                                                        1. re: mariacarmen

                                                                                                                                                                                          mc, that all looks beyond fabulous! Inspired combinations, and low carb to boot. With a fabulous "dessert" to finish -- yes, that is pure, unadulterated envy you're hearing.... ;)

                                                                                                                                                                                          1. re: mariacarmen

                                                                                                                                                                                            Beautiful plate mc! I'm inspired by your preparation of the cauliflower...simply drool inducing! I love to roast cauliflower and I'm imagining tossing the roasted cauliflower w the other ingredients you sauteed and serving it as an antipasti. Thanks for the inspiration!

                                                                                                                                                                                            1. re: Breadcrumbs

                                                                                                                                                                                              thanks ladies, and you're welcome!

                                                                                                                                                                                            2. re: mariacarmen

                                                                                                                                                                                              Another great meal. And I love the cauliflower treatment - I'm not a fan, but this prep method might make me a fan!

                                                                                                                                                                                              1. re: LindaWhit

                                                                                                                                                                                                thanks! i also usually add fresh sweet corn, too Linda, and currants or golden raisins, so you get this sweet/salty crunchy combo

                                                                                                                                                                                              2. re: mariacarmen

                                                                                                                                                                                                I'll have what she's having. That meal looks so amazing

                                                                                                                                                                                                1. re: suzigirl

                                                                                                                                                                                                  thanks!

                                                                                                                                                                                              3. Last night was our first steak in over two years. Beautiful NZ grass fed 100 gram wee eye fillets. Mine cooked rare and the bloke had his medium rare (it's taken me years to get him out of wanting them well done). They were stunning and made us both thrilled to be back in NZ eating the meat we grew up with. Alongside we had a potato gratin and some steamed green beans.

                                                                                                                                                                                                Tonight we had a miso ramen, also good although it took a bit of tweaking to get the flavour balance right as we are now using different brand miso and chilli bean paste.

                                                                                                                                                                                                I do have a lamb rack in the freezer that I'm itching to cook but I think we'll end up doing a vegetarian meal tomorrow.

                                                                                                                                                                                                Oh, the best food thing about being home in NZ is that we made it back just in time for Feijoa season - they're a fruit that came from South America I believe and are a common backyard tree. For a couple of weeks every April the whole country goes silly eating bags and bags of them. We've been making up for not being able to get them for the past five years.

                                                                                                                                                                                                3 Replies
                                                                                                                                                                                                1. re: Frizzle

                                                                                                                                                                                                  What is feijoa like?

                                                                                                                                                                                                  1. re: roxlet

                                                                                                                                                                                                    It's a bit like a guava. If you like flavoured vodka you might be able to track down 42 Below brand Feijoa flavoured vodka. Great with soda. It satisfied my Feijoa cravings for the last five years.

                                                                                                                                                                                                  2. re: Frizzle

                                                                                                                                                                                                    ooh, it's pretty inside...

                                                                                                                                                                                                    http://simple.wikipedia.org/wiki/Feijoa

                                                                                                                                                                                                  3. Recovering from the horror on Monday here (after the news broke we all huddled at the local and watched live TV), we are now working our way through the leftovers from our Marathon Day Party. (Oddly our guests all left to watch the runners we knew just as the bombs were going off but before the news broke).
                                                                                                                                                                                                    The spiral ham was mostly eaten so the remains were added to a mac and cheese for last night's WFD. I ran out of mayo making the potato and chicken salads Monday morning so there was a bowl of each minus mayo in the fridge that never made it to the buffet so got more mayo yesterday and now they are lunch for a while. Brought the unopened bread to the food pantry and went to church last night, which was good with a number of those attending friends and family of runners. Time for healing.

                                                                                                                                                                                                    16 Replies
                                                                                                                                                                                                    1. re: Berheenia

                                                                                                                                                                                                      The news keeps getting worse as more details emerge. I now have been touched by the tragedy as I learned 2 friends lost a leg each. I put a moratorium on the TV yesterday as my son was clearly getting anxious. At 11 he is torn between wanting to know/understand and wanting to ignore it,/make it go away.

                                                                                                                                                                                                      Even he was in the mood comfort food last night so we bailed on the burgers and my husband picked up spicy wings from Buffs pub on his way back from meeting. So dinner was way too many wings to count, a vat of blue cheese sauce for dipping and steak fries. Our only veggie was celery (yuck) but at least I felt my son was getting something green, LOL!

                                                                                                                                                                                                      And to my NY friends- very classy move on behalf of the Yankees. Those banners were awesome!

                                                                                                                                                                                                      1. re: foodieX2

                                                                                                                                                                                                        So sorry to hear this. I knew many people whose lives were touched by 9/11, so I understand how extremely difficult this must be.

                                                                                                                                                                                                        1. re: foodieX2

                                                                                                                                                                                                          foodieX2, so sorry to hear this. I learned this morning that a lovely young woman I know was great friends with the young woman who died, so sad for all her many friends and loved ones, as well as all the friends and loved ones of the wounded.

                                                                                                                                                                                                          Wings and blue cheese last night sound like just the ticket.

                                                                                                                                                                                                          1. re: GretchenS

                                                                                                                                                                                                            thank you both.

                                                                                                                                                                                                            Gretchen- it is terrible to learn these things. It will be quite some time before the extent of many injuries will be known. So heartbreaking for the families.

                                                                                                                                                                                                          2. re: foodieX2

                                                                                                                                                                                                            how terrible for your friends, foodie! so sorry to hear...

                                                                                                                                                                                                            1. re: foodieX2

                                                                                                                                                                                                              Horrible. Just horrible. There are no words of comfort.

                                                                                                                                                                                                              1. re: foodieX2

                                                                                                                                                                                                                foodieX2, I'm so SO sorry about your friends.

                                                                                                                                                                                                                1. re: foodieX2

                                                                                                                                                                                                                  FX...please let your friends know that we in NYC are praying for them!

                                                                                                                                                                                                                  1. re: foodieX2

                                                                                                                                                                                                                    So sorry your friends have been hurt - and SO badly! My prayers are with you and your loved ones.

                                                                                                                                                                                                                    1. re: gingershelley

                                                                                                                                                                                                                      Thank you. It will a long haul for both of them.

                                                                                                                                                                                                                      The emotional damage is starting to take its toll now.

                                                                                                                                                                                                                      1. re: foodieX2

                                                                                                                                                                                                                        ugh, how awful! i can't imagine the shock and disbelief.... so sorry.

                                                                                                                                                                                                                        1. re: foodieX2

                                                                                                                                                                                                                          How terrible, and mind-boggling. Keeping you and your friends in our thoughts. :(

                                                                                                                                                                                                                          1. re: foodieX2

                                                                                                                                                                                                                            I am so sorry to hear about your friends. You are right. The damage must really be becoming evident. My heart just screams from this tragedy.. truly sorry for this tough thing to have to go through.

                                                                                                                                                                                                                            1. re: foodieX2

                                                                                                                                                                                                                              I am so sorry, and my heart goes out to you.... and yours.

                                                                                                                                                                                                                        2. re: Berheenia

                                                                                                                                                                                                                          Thanks for dropping off the food, B. A number of homeless have been displaced and I understand the shelters are at capacity which is unsual in April as the weather warms.

                                                                                                                                                                                                                          1. re: Berheenia

                                                                                                                                                                                                                            And an arrest has been made! (ETA: Looks like everyone's backing off on stating an actual arrest has been made - it's now "imminent".)

                                                                                                                                                                                                                            Less than 48 hours after the horrible occurrence on Patriots Day, surveillance video from Lord & Taylor on Boylston Street has shown the suspect dropping the bag in front of the Forum Restaurant (site of the 2nd explosion).

                                                                                                                                                                                                                          2. Well last night was meant to be zuni chicken, but an urge for chicken fingers took over, so we had those instead. Nothing like a bit of a pig out, especially with all the wind we were getting.

                                                                                                                                                                                                                            So tonight will be zuni chicken and I'm going to try my hand at cornbread stuffing as a side. I herbed my bird with oregano and basil this time.

                                                                                                                                                                                                                            4 Replies
                                                                                                                                                                                                                            1. re: Musie

                                                                                                                                                                                                                              Wow, Zuni with cornbread stuffing, now that's a good idea. I love Zuni in that it can be postponed and even cooked "early." The oregano and basil sounds like a great herb combination, I usually go with rosemary, thyme and a bit of sage. The basil would probably lovely.

                                                                                                                                                                                                                              1. re: fldhkybnva

                                                                                                                                                                                                                                I'm thinking at some point I will try roasted garlic, rosemary and a little bit of lemon rind. Tarragon is on the to try at some point list too, not sure what I would pair the tarragon with though.

                                                                                                                                                                                                                                1. re: Musie

                                                                                                                                                                                                                                  +1 on the roasted garlic, rosemary, and lemon rind combination for the Zuni.

                                                                                                                                                                                                                              2. re: Musie

                                                                                                                                                                                                                                Couldn't really taste the basil and oregano in the meat, but my husband said he it made the skin super flavourful.

                                                                                                                                                                                                                              3. Down sick for the past two days. Don't get sick often but when I do I turn into a baby. The Boston news didn't help an already weak appetite. Just plain chicken soup and not much of that,

                                                                                                                                                                                                                                The wife kept pressing on and made some scallion kimchi and haemul pajeon (Seafood and scallion pancakes)

                                                                                                                                                                                                                                 
                                                                                                                                                                                                                                 
                                                                                                                                                                                                                                 
                                                                                                                                                                                                                                 
                                                                                                                                                                                                                                 
                                                                                                                                                                                                                                 
                                                                                                                                                                                                                                 
                                                                                                                                                                                                                                 
                                                                                                                                                                                                                                7 Replies
                                                                                                                                                                                                                                1. re: hannaone

                                                                                                                                                                                                                                  Wow, great pics! Just finished my breakfast but now I am hungry again!

                                                                                                                                                                                                                                  1. re: hannaone

                                                                                                                                                                                                                                    Oh how clever to make a scallion kimchi hannaone! Do you have a recipe you could share or point us to online? In your 4th shot the scallions almost appear to be knotted...are they?

                                                                                                                                                                                                                                    Those seafood scallion pancakes have me salivating. What a stunning meal. I hope you're on the mend..it would be next to impossible to resist that incredible meal!

                                                                                                                                                                                                                                    1. re: Breadcrumbs

                                                                                                                                                                                                                                      This recipe is fairly close to what my wife uses - I am currently working on getting her recipe down in writing:

                                                                                                                                                                                                                                      http://asiansupper.com/recipe/pa-kimc...

                                                                                                                                                                                                                                      Yes the scallions are knotted in bunches, then placed into a container.

                                                                                                                                                                                                                                      1. re: hannaone

                                                                                                                                                                                                                                        Beautiful presentation hannaone. Thank-you for this recipe. I love kimchi and while mr bc isn't a huge fan of pickled cabbage I bet he'd enjoy this version. Much appreciated!

                                                                                                                                                                                                                                    2. re: hannaone

                                                                                                                                                                                                                                      Sorry you have been struck down by a dreaded man cold, feel better! Gorgeous pics and love the idea of that scallion kim chee!

                                                                                                                                                                                                                                      1. re: hannaone

                                                                                                                                                                                                                                        Looks great, I hope you feel better. I have become quite the kimchi addict. My coworker actually joked yesterday "you eat more kimchi than me and I'm Korean."

                                                                                                                                                                                                                                        1. re: hannaone

                                                                                                                                                                                                                                          gorgeous, hannaone! sorry to hear about your man-cold, hopefully this spicy food will clear you up soon.

                                                                                                                                                                                                                                        2. Despite the fact that the temperature is creeping up oh-so-slowly there's still a chill in the air here and I've postponed plans for a cobb salad for a warmer day and instead we'll be having a simmered supper tonight. Boneless, skinless chicken thighs are defrosting for the occasion. Potatoes, mushrooms, pancetta and leeks will join the party and if I don't have any tarragon then some fennel fronds will infuse the white wine cream sauce with a hint of anise flavour.

                                                                                                                                                                                                                                          1. My office asked that we all not come in yesterday, so I stayed at home making comfort food:
                                                                                                                                                                                                                                            eggs fried in bacon fat with asiago cheese
                                                                                                                                                                                                                                            braised mushrooms and chard over mashed dill and scallion potatoes with butter and more asiago cheese
                                                                                                                                                                                                                                            a banana sliced up with some almond butter

                                                                                                                                                                                                                                            2 Replies
                                                                                                                                                                                                                                            1. re: gini

                                                                                                                                                                                                                                              "braised mushrooms and chard over mashed dill and scallion potatoes with butter and more asiago cheese"

                                                                                                                                                                                                                                              ... Sounds like the ultimate in comfort food to me!!

                                                                                                                                                                                                                                              1. re: gini

                                                                                                                                                                                                                                                That reminds me gini, I have been meaning to try out a potato (french fried) recipe from a Chopped episode from about a year ago. The runner-up made french fried potatoes which he finished off with finely diced dill and scallions. Sounds like it would be great in mashed potatoes, too!

                                                                                                                                                                                                                                              2. Fish share today is monkfish, which is beyond thrilling, it is like a different fish altogether from anything from the store due to its extreme freshness. It's a gorgeous day so was thinking of grilling it -- there is a Minimalist recipe with bacon and tomatoes, would be great over spinach. But then my share partner said she's making paella with hers which sounds like heaven and I do have some wonderful chorizo. Hmmm, decisions, decisions.

                                                                                                                                                                                                                                                4 Replies
                                                                                                                                                                                                                                                1. re: GretchenS

                                                                                                                                                                                                                                                  That's a classy problem. Monkfish, in my opinion, is as versatile a fish as you can get.

                                                                                                                                                                                                                                                  1. re: GretchenS

                                                                                                                                                                                                                                                    love monkfish - been years since i've had it... other than it's liver, of course. i think you should grill it, because it's so fresh.

                                                                                                                                                                                                                                                    1. re: GretchenS

                                                                                                                                                                                                                                                      Monkfish! LOVE that big ol' ugly fish! SO tasty. Whatever you do, enjoy and share so we can live vicariously... that one is hard to come by these days.

                                                                                                                                                                                                                                                       
                                                                                                                                                                                                                                                      1. re: GretchenS

                                                                                                                                                                                                                                                        Standard prep at Casa Harters for monkfish is to simply wrap it in something like Serrano ham and roast it. Don't season the fish - the ham will add sufficient saltiness.

                                                                                                                                                                                                                                                      2. Hubby is out of town for two weeks, work is absolutely crazy (10-12 hour days!) and I'm not getting to do nearly as much cooking as I had hoped. Add that to the overwhelming sadness, frustration and confusion around the Boston tragedy - and I just want some comfort food!!

                                                                                                                                                                                                                                                        So tonight I have 1/2 of a ginourmous ribeye that I defrosted and will make fajitas - I have peppers, onions, tortillas, avocado, greek yogurt so it should be quick, easy and satisfying. And the quick and easy is necessary, cuz by the time I get home, walk the dogs (their poor bladders!) and make dinner, I'm toast. I do have a lovely Red Hook IPA that I think will hit the spot alongside and I bought some Ben & Jerry's vanilla honey frozen Greek yogurt to try.

                                                                                                                                                                                                                                                        The weekend will come, right???

                                                                                                                                                                                                                                                        3 Replies
                                                                                                                                                                                                                                                        1. re: iowagirl

                                                                                                                                                                                                                                                          yes it will, i promise! the fajitas sound wonderful...

                                                                                                                                                                                                                                                          1. re: iowagirl

                                                                                                                                                                                                                                                            Yes, indeed it will! I will likely be crazy busy at work on Saturday but am most definitely looking forward to the rest of the weekend. The ribeye fajitas sound amazing. I really should use my ribeye for more things than just a big ol' hunk of steak in the cast iron.

                                                                                                                                                                                                                                                            ...2 more days, we can do it!

                                                                                                                                                                                                                                                            1. re: iowagirl

                                                                                                                                                                                                                                                              Fajitas and Ben &Jerry's. You have my attention. I haven't had fajitas in ages. That has to go on the menu soon.

                                                                                                                                                                                                                                                            2. Snow Day #2. My boss, who is still in Hawaii until Friday afternoon, told me to just work from home the rest of the week. No point in making the 75 mile round trip drive every day since there's nothing to do. I am getting a little cabin fevery though. I was hoping to go out and "play" today (ie shopping and lunch out) but the snow started up again and my car is no good in the snow. So, I slept in til 10 and am catching up on laundry.

                                                                                                                                                                                                                                                              I think grilled cheese and tomato soup are on the menu for lunch. I made trashy enchiladas for yesterday's lunch but there's only 3 left so SO can have those.

                                                                                                                                                                                                                                                              SO is playing hockey tonight so I think I'm just going to heat up a couple of the cheese stuffed chicken meatballs that I made last week and have with some spaghetti and marinara.

                                                                                                                                                                                                                                                              9 Replies
                                                                                                                                                                                                                                                              1. re: juliejulez

                                                                                                                                                                                                                                                                Oh wow, what a commute! Enjoy the opportunity to stay home especially with snow! Also, can you send a grilled cheese over? I am so in the mood for comfort food, was pondering Chinese food which is rare for me but a grilled cheese might hit the spot. What are the details on your trashy enchiladas?

                                                                                                                                                                                                                                                                1. re: fldhkybnva

                                                                                                                                                                                                                                                                  Yeah it's about an hour each way, sometimes more if there's an accident or bad weather. So, glad to not waste my gas and time!

                                                                                                                                                                                                                                                                  The trashy enchiladas I talked about last week but didn't end up making... it's just store-bought everything... cook the pound of ground beef and add the taco seasoning packet w/ water per the packet instructions, then put in flour tortillas, and top with pre-shredded mexican blend cheese, then roll and put in the baking dish, then top with store-bought sauce, then topped with more cheese (and olives for the SO) and popped in the oven for 20 minutes or so until it's all melty. Pretty much a great comfort food....it was one of the only things my dad could make when we were growing up.

                                                                                                                                                                                                                                                                  I use the Old El Paso mild seasoning packet and enchilada sauce because SO can't handle too much heat, but for me personally I like the hot seasoning packet and Las Palmas medium chile colorado sauce.

                                                                                                                                                                                                                                                                  1. re: juliejulez

                                                                                                                                                                                                                                                                    Sounds easy and tasty, I'm also not an olive fan.

                                                                                                                                                                                                                                                                    1. re: fldhkybnva

                                                                                                                                                                                                                                                                      I will chime in as anti-olive, and ironically enough had an ex-boyfriend a long time ago whose only topping that he would eat on pizza was green olives - Blech. juliejulez, it's nice of you to have the olives on hand for your SO to put on his enchiladas.

                                                                                                                                                                                                                                                                    2. re: juliejulez

                                                                                                                                                                                                                                                                      "Yeah it's about an hour each way, sometimes more if there's an accident or bad weather. So, glad to not waste my gas and time!"

                                                                                                                                                                                                                                                                      You could always play the environment card...Tell your boss that in these days of green initiatives and environmental responsibility, you would be willing to make the sacrifice of working from home and not driving to work so there will be less gas burned, pollution and harmful effects to the environment. :-)

                                                                                                                                                                                                                                                                  2. re: juliejulez

                                                                                                                                                                                                                                                                    Your SO must be one tough person to be back out on the rink already. Didn't he recently get hit in the face with a puck?!

                                                                                                                                                                                                                                                                    1. re: Fowler

                                                                                                                                                                                                                                                                      Ha, yeah he did last week. The inside of his lip is still pretty gross looking. Hockey guys are usually pretty tough though. The pro guys sometimes get mad when they are forced to go back to the locker room to get stitched up because they're bleeding profusely.... they'd rather just put a bandage on it and keep playing. But, they usually get stitched up then come back out and play again.

                                                                                                                                                                                                                                                                    2. re: juliejulez

                                                                                                                                                                                                                                                                      Change of plans. SO wants me to come to his game since I don't have to work tomorrow, so now that's what I'm doing tonight. Thankfully, the rink they are playing in is attached to a bar.... a warm bar. So I can drink tasty beverages and eat dinner and watch from there.

                                                                                                                                                                                                                                                                      1. re: juliejulez

                                                                                                                                                                                                                                                                        Yikes and double yikes! Yikes #1 on a "snow day" and Yikes #2 on a 75 mile round trip to/from work!

                                                                                                                                                                                                                                                                        Lunch sounds perfect for a snow day!

                                                                                                                                                                                                                                                                      2. We got a lb. of loose pork sausage from a friend/local butcher, but the spicing (from what I can tell) doesn't look too exciting. I'll mix it up with toasted fennel seeds, diced onion, some hot stuff, and maybe some chopped bacon just for the hell of it, then throw it on the grill -- it's another sunny, warm-ish day (green stuff on trees!! daffodils!!! tulip trees! hoboy, am I ready for this), so why not take advantage of it, since temps are supposed to crash down to low 50s again on the weekend.

                                                                                                                                                                                                                                                                        Sides will be roasted cauli and butter lettuce w/grape tomatoes, cukes & feta in mustard vinaigrette.

                                                                                                                                                                                                                                                                        My man's off to Chicago early tomorrow morning until Sunday, so I will be one lonely bachelorette..... wah.

                                                                                                                                                                                                                                                                        5 Replies
                                                                                                                                                                                                                                                                        1. re: linguafood

                                                                                                                                                                                                                                                                          Come visit me! I'll be solo until Monday!

                                                                                                                                                                                                                                                                          1. re: roxlet

                                                                                                                                                                                                                                                                            But I can't leave the dude alone. Unless you want me to bring his dudeness to entertain Dixie '-D

                                                                                                                                                                                                                                                                            1. re: linguafood

                                                                                                                                                                                                                                                                              road trip with the dude!

                                                                                                                                                                                                                                                                              1. re: mariacarmen

                                                                                                                                                                                                                                                                                He loves being in the car, actually. But he hates dogs and other animals, so I think I might just have to cry into my beer for four days :-D

                                                                                                                                                                                                                                                                                1. re: linguafood

                                                                                                                                                                                                                                                                                  Dixie is pretty indifferent to cats unless they're on TV.

                                                                                                                                                                                                                                                                        2. Pasta Bolognese is on the menu tonight.There will be crusty bread on the side, a house red to wash things down. A salad as a last course is a possibility.

                                                                                                                                                                                                                                                                          2 Replies
                                                                                                                                                                                                                                                                          1. re: steve h.

                                                                                                                                                                                                                                                                            I am sure that you and Deb have some fantastic Italian recipes, including the Bolognese. Hope you two enjoy what sounds to be one delicious meal!

                                                                                                                                                                                                                                                                            1. re: littleflower

                                                                                                                                                                                                                                                                              Thanks. It was mighty tasty.

                                                                                                                                                                                                                                                                          2. oooof, it ended up being a difficult day. Two separate harrowing escape-from-the-Marathon-bombs stories from friends (I know, I know, they escaped, they are fine, but somehow it is still psychically wearing) and then a dear friend with a much-loved-by-all young daughter in the hospital (not bomb-related). Brain not much good for work so I came home and made dinner for my friends' family, something they could grab as and when: the Mediterranean Couscous and Lentil Salad from Gourmet (on Epi) (this is really really good) and some wonderful smoked salmon from Scotland (they don’t eat meat) and a great crusty baguette, plus a bottle of wine. It will surprise none of you that this was very soothing and restorative activity. So dinner was the grilled monkfish-bacon-tomato skewers with some grilled fat asparagus and a bit of the couscous lentil salad without feta or tomato. A plate of deliciousness. A Scotch is to hand, the Red Sox are on, and an early bedtime is planned. Birthday tomorrow, not much in the mood, but having several dinners out in a row with various friends, it will be good to be with them. I will not be back in the kitchen till Sunday.

                                                                                                                                                                                                                                                                            12 Replies
                                                                                                                                                                                                                                                                            1. re: GretchenS

                                                                                                                                                                                                                                                                              Happy early B-day!!! You are a good friend. And you are being good to yourself, very important. Enjoy your dinners, please let us know where you go.

                                                                                                                                                                                                                                                                              1. re: GretchenS

                                                                                                                                                                                                                                                                                A very happy early birthday, Gretchen. Enjoy the dinner(s). It will be good for you and your friends.

                                                                                                                                                                                                                                                                                1. re: GretchenS

                                                                                                                                                                                                                                                                                  Happy early birthday Gretchen. I am sorry about your friends and your friends daughter. Your menu sounds great in the wake of this complete upset. Try to make the best of your birthday.

                                                                                                                                                                                                                                                                                  1. re: GretchenS

                                                                                                                                                                                                                                                                                    I can imagine how drained you must feel...can't imagine what it must be like to know someone who experienced the attack up close. I don't live near Boston nor do I personally know anyone affected, yet I feel pretty drained from it all myself.

                                                                                                                                                                                                                                                                                    I hope you have a great birthday tomorrow and hope you have a good time celebrating with friends.

                                                                                                                                                                                                                                                                                    1. re: GretchenS

                                                                                                                                                                                                                                                                                      Hope today finds you more in the mood and Happy Birthday!

                                                                                                                                                                                                                                                                                      1. re: GretchenS

                                                                                                                                                                                                                                                                                        Happy Birthday!

                                                                                                                                                                                                                                                                                        1. re: GretchenS

                                                                                                                                                                                                                                                                                          Many Happy returns! Enjoy the anniversary of your natal day!

                                                                                                                                                                                                                                                                                          1. re: GretchenS

                                                                                                                                                                                                                                                                                            Aw sorry about the day, but happy birthday, GS! Glad you are going to be well feted! Your dinner of kindness sounded wonderful.

                                                                                                                                                                                                                                                                                            1. re: mariacarmen

                                                                                                                                                                                                                                                                                              You are all so nice, what would I do without my WFD pals, thank you all!!!

                                                                                                                                                                                                                                                                                              1. re: GretchenS

                                                                                                                                                                                                                                                                                                Happy Happy, Gretchen! Hope you have a good time.

                                                                                                                                                                                                                                                                                            2. re: GretchenS

                                                                                                                                                                                                                                                                                              Happy day to you. :)

                                                                                                                                                                                                                                                                                              1. re: GretchenS

                                                                                                                                                                                                                                                                                                Happy Birthday Gretchen! I am sure the celebrating with friends will help; time with loved ones is very helpful for comforting the soul.

                                                                                                                                                                                                                                                                                              2. SO and I were both in the mood for a salad but not in the mood to go to the store to get salad ingredients so I picked up two ginormous-sized salads from Balducci's on the way home. This place is expensive, but great!

                                                                                                                                                                                                                                                                                                4 Replies
                                                                                                                                                                                                                                                                                                1. re: fldhkybnva

                                                                                                                                                                                                                                                                                                  What kind of salads did you all get? A dinner salad in the spring/summertime is a great option for a light meal!

                                                                                                                                                                                                                                                                                                  1. re: littleflower

                                                                                                                                                                                                                                                                                                    I load it up...it's a pick your own toppings kind of place. SO usually goes for the Cobb salad with Ranch...always! I like to mix it up and will usually pay a fortune to mix my own - yesterday's mix was spinach with bacon, chicken, diced egg, red onions, cashews and tomatoes. When I got home I added my favorite aged Cheddar and a sprinkle of smoked blue cheese and some Balsamic vinaigrette which was still in the fridge from a few days ago. It was delicious and they are so massive! I usually finish the entire thing as we all know I have a huge appetite but for most people at work it's 2 meals.

                                                                                                                                                                                                                                                                                                    I have tried a few of their pre-made mixes and the tuna nicoise and Asian salad are also delicious!

                                                                                                                                                                                                                                                                                                  2. re: fldhkybnva

                                                                                                                                                                                                                                                                                                    Love Balducci's. Nice resource if you have it - and can afford it!

                                                                                                                                                                                                                                                                                                    1. re: gingershelley

                                                                                                                                                                                                                                                                                                      Luckily, I have a nice food budget for the year from the hospital which makes it a more frequent option than it otherwise would be. They have great soup too and ginormous cookies!

                                                                                                                                                                                                                                                                                                  3. Chicken Marsala tonight, made with twice the mushrooms and half the oil/butter shown in an online recipe. I made a special trip to the wine shop for the marsala - essential flavor.

                                                                                                                                                                                                                                                                                                    Served with rotini noodles (leftover, or I'd have made some angelhair pasta), peas, and roasted butternut squash. Fresh strawberries and a dab of whipped cream for dessert.

                                                                                                                                                                                                                                                                                                    3 Replies
                                                                                                                                                                                                                                                                                                    1. re: MidwesternerTT

                                                                                                                                                                                                                                                                                                      This reminds me of my recent Marsala experience. I only had a little left at home so needed a new bottle. I always shop early on Saturday and Sunday mornings but the liquor store doesn't open until 11am so I became the creepy person wandering around the store for a good solid hour so that I could make sure to grab the Marsala wine. It was Marsala or bust. At least it was Whole Foods so I could pretend I had a purpose or a leisurely agenda by grabbing a coffee and a seat. I also double up the mushrooms, it's my favorite part!

                                                                                                                                                                                                                                                                                                      1. re: fldhkybnva

                                                                                                                                                                                                                                                                                                        I am sure many of us here can relate to your Marsala experience...when we want/need a particular ingredient, we will go to just about any lengths to get it!

                                                                                                                                                                                                                                                                                                      2. re: MidwesternerTT

                                                                                                                                                                                                                                                                                                        M-TT, fresh strawberries in the springtime that are that perfect ripeness (is that even correct English? perfect ripeness? oh well, you get what I mean) with whipped cream on top is my absolute favorite dessert!

                                                                                                                                                                                                                                                                                                      3. Avgolemono soup tonight, with the last of the Zuni chicken and broth from the bones.

                                                                                                                                                                                                                                                                                                        2 Replies
                                                                                                                                                                                                                                                                                                        1. re: Chocolatechipkt

                                                                                                                                                                                                                                                                                                          I adore avegolemono soup! Thanks for the reminder. I need to make this:)

                                                                                                                                                                                                                                                                                                          1. re: Chocolatechipkt

                                                                                                                                                                                                                                                                                                            Just made this a few days ago - it is a really spring-ey soup, don't you think? I love the egg, lemon, and in my case - dill and little pastina. Nice job:)

                                                                                                                                                                                                                                                                                                          2. Felt better today so the wife told me to cook tonight, she's taking a day or two off (tired of caring for the overgrown really whiny baby).

                                                                                                                                                                                                                                                                                                            Kept it pretty simple - stir fried chicken and peppers, some of the seafood and scallion pancake from yesterday, and rice.

                                                                                                                                                                                                                                                                                                             
                                                                                                                                                                                                                                                                                                            2 Replies
                                                                                                                                                                                                                                                                                                            1. re: hannaone

                                                                                                                                                                                                                                                                                                              It's probably really simple, but what kind of sauce do you use? Looks delicious as always!

                                                                                                                                                                                                                                                                                                              1. re: fldhkybnva

                                                                                                                                                                                                                                                                                                                For 12 chicken thighs:
                                                                                                                                                                                                                                                                                                                1/4 cup soy sauce, about half that much water, 1 tablespoon honey, 1 teaspoon sesame oil, 1/2 teaspoon black pepper, 1/2 tablespoon fine ground red chile powder, 1 tablespoon sweet chile sauce, 6 cloves garlic, and 1 teaspoon rice wine vinegar.
                                                                                                                                                                                                                                                                                                                Blend the garlic into a paste, add the rest to the blender and pulse a few times to mix.

                                                                                                                                                                                                                                                                                                                Used it first as a marinade, took the chicken out and cooked the marinade down by about 1/4, then added back to the chicken after first searing. Sit fried about 4 minutes or so.

                                                                                                                                                                                                                                                                                                            2. Tonight was the popular and delish linguafood recommended NYT chicken. Yum. I made a bed of stir fry with broccoli slaw, onion and garlic with some sesame oil and a bit of butter for "mouth feel" (I sound like an obnoxious foodie). The chicken sat on top. Very good, thanks lingua!

                                                                                                                                                                                                                                                                                                              Paleo chocolate chip cookies and mint tea for dessert.

                                                                                                                                                                                                                                                                                                              18 Replies
                                                                                                                                                                                                                                                                                                              1. re: sedimental

                                                                                                                                                                                                                                                                                                                Look at it this way...coming to this board is great because we all actually look forward to conversing with people who understand our love for food. This is one of the few places where I feel like I am at home amongst others who, for example, gets that finishing off a sauce like that with butter is key.

                                                                                                                                                                                                                                                                                                                1. re: sedimental

                                                                                                                                                                                                                                                                                                                  Did you fry, grill, bake the chicken? I've yet to fry it and still plan on doing so, even though the 3 times I've made it now I grilled them and they were great.

                                                                                                                                                                                                                                                                                                                  So frying them can only be greater :-)

                                                                                                                                                                                                                                                                                                                  1. re: linguafood

                                                                                                                                                                                                                                                                                                                    I browned with oil (avocado oil)in a cast iron skillet then into the oven to finish. The five spice make the kitchen smell great... My spouse asked if we were having cinnamon rolls for dinner :)

                                                                                                                                                                                                                                                                                                                    1. re: sedimental

                                                                                                                                                                                                                                                                                                                      Yeah, it's funny -- I'm not a big fan of 5 spice powder (too xmassy for my taste, too sweet), but it works so fantastically well with the really salty, really sour, really spicy dipping sauce.

                                                                                                                                                                                                                                                                                                                      Just a perfect combination. And it's even delicious on its own - def not too sweet.

                                                                                                                                                                                                                                                                                                                      1. re: sedimental

                                                                                                                                                                                                                                                                                                                        I have recently become interested in the latest news on the healthiest oils to use for a heavy saute/fry. Heard on Christina's cooking show that she primarily uses avocado oil...does it leave any foods tasting like avocados or is it pretty neutral in flavor to use in most applications?

                                                                                                                                                                                                                                                                                                                        1. re: littleflower

                                                                                                                                                                                                                                                                                                                          No, it doesn't taste like avocado to me. It tastes pretty neutral. Much more neutral than even the lightest olive oil. I really like it.

                                                                                                                                                                                                                                                                                                                          1. re: sedimental

                                                                                                                                                                                                                                                                                                                            Good to hear...would like to experiment with using avocado oil for heavy sauteeing/frying, and continue using pure olive oil for light sauteeing on low heat and peanut oil for chicken/asian dishes.

                                                                                                                                                                                                                                                                                                                            Still a bit unsure about using coconut oil to cook with - I have no doubt that it is one of the better oils to use out there, but I do not think that I would like a strong coconut flavor being imparted on my food.

                                                                                                                                                                                                                                                                                                                            1. re: littleflower

                                                                                                                                                                                                                                                                                                                              I just bought TJs coconut oil cooking spray, and when you spray it, it smells like coconut, but the food did not end up tasting like it at all.

                                                                                                                                                                                                                                                                                                                              1. re: mariacarmen

                                                                                                                                                                                                                                                                                                                                That's good to know!

                                                                                                                                                                                                                                                                                                                                1. re: Chocolatechipkt

                                                                                                                                                                                                                                                                                                                                  Agree with ChocolateCKT...thanks for sharing that tip on TJ's coconut oil spray, MC!

                                                                                                                                                                                                                                                                                                                              2. re: littleflower

                                                                                                                                                                                                                                                                                                                                Just a heads up, avocado oil can be pretty pricey, but they have it for a decent price at Cost Plus World Market if you have one near you. I don't find it as neutral as olive oil (at least, not the bottle I got at Whole Paycheck), but it's not bad.

                                                                                                                                                                                                                                                                                                                                1. re: ChristinaMason

                                                                                                                                                                                                                                                                                                                                  Would you believe that we actually DO have a CP World Market not too far from reasonable driving distance of where I live. I have never been to it before, but perhaps it's about high time we make a special trip to try out the avocado oil. I have seen Spectrum's avocado oil sold at a nearby grocery store but it was PRI-CEY!!

                                                                                                                                                                                                                                                                                                                                2. re: littleflower

                                                                                                                                                                                                                                                                                                                                  Good job on choosing oils carefully LF for heat to cook oil's;

                                                                                                                                                                                                                                                                                                                                  When I taught cooking at PCC, there was a heavy emphasis from the nutrionist on the staff as to what oils we used in classes at what heat.

                                                                                                                                                                                                                                                                                                                                  Many oils break down dangerously (I mean, your not going to get sick, but over time, it makes a difference in terms of what compounds result and how they affect your body).

                                                                                                                                                                                                                                                                                                                                  OO is really best for low heat sauteéing, and peanut is the hands-down best for deep-frying. Most others are in between.

                                                                                                                                                                                                                                                                                                                                  1. re: gingershelley

                                                                                                                                                                                                                                                                                                                                    What a compliment coming from you, GS...thank you!! I have picked up bits and pieces of cooking and food information over the past few years, but am nowhere near as versed in what is good to use in various applications as you all are on here. Hoping to learn even more from this board, along with picking up some good recipes for when I can really get back into my kitchen and do some serious cooking!

                                                                                                                                                                                                                                                                                                                          2. re: linguafood

                                                                                                                                                                                                                                                                                                                            I kind of think that grilling could only be greater than frying? Why does frying seem better for this recipe to you lingua?

                                                                                                                                                                                                                                                                                                                            Anyone who can compare options for cooking these?

                                                                                                                                                                                                                                                                                                                            1. re: gingershelley

                                                                                                                                                                                                                                                                                                                              How can fried chicken not be better than grilled? I mean, it's obviously a personal preference, but..... this lady here LURVS fried chicken. But who knows -- maybe in the end I'll prefer the grilled version. I'll just have to find out, poor poor me '-)

                                                                                                                                                                                                                                                                                                                              1. re: linguafood

                                                                                                                                                                                                                                                                                                                                Its really nice of you to take one for the team. :)

                                                                                                                                                                                                                                                                                                                                1. re: linguafood

                                                                                                                                                                                                                                                                                                                                  That is what I keep thinking - grilled must be better - ? !!!! So why fry?... I like the smoky grill taste, and no-add of oil from grilling.

                                                                                                                                                                                                                                                                                                                                  Well, that all stay-tuned for WFD tonight. My roomie is making FRIED CHICKEN!!!!!! And mashed 'tater's. I hate, and yet love her.....

                                                                                                                                                                                                                                                                                                                          3. News of a neighbor/friends cancer diagnosis has me pretty blue tonight so dinner was simply seasoned lamb chops and oodles of kale.

                                                                                                                                                                                                                                                                                                                            I volunteered to do a bunch of cooking to stock up their fridge and freezer before her surgery and treatment so I'm reading through this thread and making lots of notes of ideas (haven't had avgolemono in a while and love it!) I'll be doing hearty dinners for him and small portions of lots of different things for her since people's tastes can change when going through treatment so the inspiration from the WFD threads is very helpful!

                                                                                                                                                                                                                                                                                                                            17 Replies
                                                                                                                                                                                                                                                                                                                            1. re: weezieduzzit

                                                                                                                                                                                                                                                                                                                              Sorry about the sad news. Your cooking will be a source of comfort for both of them.

                                                                                                                                                                                                                                                                                                                              1. re: linguafood

                                                                                                                                                                                                                                                                                                                                Thanks. Do you think your new favorite chicken would freeze well? Its on my short list to try and if it would freeze well I'd make extra for them. I'm thinking that would be an easy way to start making meals for them and then dedicate one weekend to a cooking fest right before her surgery.

                                                                                                                                                                                                                                                                                                                                Its a good source of comfort for me, too, its what I CAN do to help. The rest of the situation leaves one feeling pretty helpless.

                                                                                                                                                                                                                                                                                                                                1. re: weezieduzzit

                                                                                                                                                                                                                                                                                                                                  Dang, I'm no help here. We hardly ever freeze any cooked foods (we're pigs or have leftovers the next day/day after that).

                                                                                                                                                                                                                                                                                                                                  Maybe ask on the thread EM(S?)23 posted that is just about this chicken?

                                                                                                                                                                                                                                                                                                                                  Sorry.

                                                                                                                                                                                                                                                                                                                                  1. re: linguafood

                                                                                                                                                                                                                                                                                                                                    Weezie, you might marinate the chicken, make the side sauce, and bring the chicken frozen in marinade in a zip lock; simple instructions for cooking it and serve with said sauce.

                                                                                                                                                                                                                                                                                                                                    Or, cook lightly, do same, and freeze, knowing that they will re-heat it to finish. Instructions to re-heat in the oven on 350 or so should do the trick. Thighs will be fine:)

                                                                                                                                                                                                                                                                                                                                  2. re: weezieduzzit

                                                                                                                                                                                                                                                                                                                                    Just a warning...everyone is different...but I've been doing a bit of cooking for a lady going through chemo, and she's extremely sensitive to spice, black pepper, and salt. Bland, homey things (banana bread, mashed potatoes, pot roast) seem to go over best.

                                                                                                                                                                                                                                                                                                                                    ETA: It's super nice what you're doing! And bound to be very appreciated.

                                                                                                                                                                                                                                                                                                                                2. re: weezieduzzit

                                                                                                                                                                                                                                                                                                                                  How wonderful for you to look out for your friends in their time of need, WD. I can imagine how relieved they are to know that they are going to be well fed and taken care of, especially from someone who really can cook some good food!

                                                                                                                                                                                                                                                                                                                                  1. re: weezieduzzit

                                                                                                                                                                                                                                                                                                                                    Sorry about the news. Cooking is such a lovely gift and aside from being there to listen is about all the practical help you can give.

                                                                                                                                                                                                                                                                                                                                    My only suggestion is to do a big batch of chicken stock for broth based soups. She can then add flavours to taste depending on what she feels up to.

                                                                                                                                                                                                                                                                                                                                    1. re: weezieduzzit

                                                                                                                                                                                                                                                                                                                                      You go Weezie!..Soups as a suggestion...hot or cold, they all freeze well and can be with meat, fish or chicken, without such as butternut squash, bean...you get the idea!...A gift such as yours is really a gift of love!

                                                                                                                                                                                                                                                                                                                                      1. re: weezieduzzit

                                                                                                                                                                                                                                                                                                                                        weezie, sorry to hear about your friend's diagnosis. Hopefully you get lots of ideas for soups, stews, etc. to stock their freezer.

                                                                                                                                                                                                                                                                                                                                        1. re: weezieduzzit

                                                                                                                                                                                                                                                                                                                                          GretchenS started a thread that might have some more ideas
                                                                                                                                                                                                                                                                                                                                          and you can always add meat
                                                                                                                                                                                                                                                                                                                                          http://chowhound.chow.com/topics/898767

                                                                                                                                                                                                                                                                                                                                          1. re: weezieduzzit

                                                                                                                                                                                                                                                                                                                                            So kind of you. Hoping for the best for your neighbor... when my mom was first sick, i would leave my parents with small casseroles of shepherds/cottage pie. They freeze great, and you an put all kinds of things in the layers - spinach, lentils, leaks, topped with sweet potato mash or regular. Soups of course, lasagnas...

                                                                                                                                                                                                                                                                                                                                            1. re: weezieduzzit

                                                                                                                                                                                                                                                                                                                                              Sorry to hear about your friend :( Lasagna rolls are my go-to when someone is ill. They're in individual serving sizes so they would probably be good for the situation you describe... moreso than a whole lasagne. I also like them because you can add whatever you want to the filling. I usually do ricotta, pesto, and chicken.

                                                                                                                                                                                                                                                                                                                                              I also usually do some kind of muffins since they can be frozen and defrosted quickly.

                                                                                                                                                                                                                                                                                                                                              1. re: weezieduzzit

                                                                                                                                                                                                                                                                                                                                                I am sorry for the bad news, but how wonderful that she has you as a friend to help out in the touch times. I'm sure the family will greatly appreciate your generosity. Lasagna is always a great option or perhaps a few casseroles - Chicken Divan - chili.

                                                                                                                                                                                                                                                                                                                                                Here's a few links I have on Pinterest which might be helpful...

                                                                                                                                                                                                                                                                                                                                                http://happymoneysaver.com/making-50-...

                                                                                                                                                                                                                                                                                                                                                http://pinterest.com/jendejong/culina...

                                                                                                                                                                                                                                                                                                                                                http://www.sixsistersstuff.com/2012/0...

                                                                                                                                                                                                                                                                                                                                                http://fabulesslyfrugal.com/freezer-m...

                                                                                                                                                                                                                                                                                                                                                1. re: weezieduzzit

                                                                                                                                                                                                                                                                                                                                                  weezie, so sorry to hear it. Very nice of you to do some cooking for them, and I agree, it is comforting to do what you can to help, as well as the fact that it is a restorative and therapeutic thing for you as well. I think the plain chicken broth suggestion is very sound. In my (thankfully limited) experience you are right that tastes change and they change often. Things that freeze particularly well are soups and stews and saucy things like that.

                                                                                                                                                                                                                                                                                                                                                  1. re: weezieduzzit

                                                                                                                                                                                                                                                                                                                                                    My heart aches for you. I just lost a friend from lung and lymph node cancer last month. It was very tough. I wish i could be helpful and tell you what she wanted when she was going through the treatment but she smoked alot of pot and didn't lose her appetite until she started losing her fight. I think the suggestions here are good. The simple things are sound ideas so that her potential touchy tummy can handle it. Wishing her the best.

                                                                                                                                                                                                                                                                                                                                                    1. re: weezieduzzit

                                                                                                                                                                                                                                                                                                                                                      I'm going to reply to everyone in one post here so I don't artificially raise the number of posts in this thread and piss off the post police.

                                                                                                                                                                                                                                                                                                                                                      Thank you, all of you. My emotional plate is very full this week and the support on this board is awesome. :)

                                                                                                                                                                                                                                                                                                                                                      I'm making notes of ALL of the suggestions (and Gretchen's thread, thank you for the link Berheenia!) and asked her to check with her docs to see if she can get any info from them about anything she may not be able to eat or will be encouraged to eat as early as possible so I can make sure to cook accordingly. I make tons of chicken stock anyhow so I will have it for soups, sauces, etc. anyhow. I'll just "up" my stock production for a week or two. I am also going to make things that she might not be up for because her big burly hardworking husband will need good substantial meals. He's an awesome guy and I want him to be able to focus his time and energy on her and not scrambling to figure out what to eat.

                                                                                                                                                                                                                                                                                                                                                      I know they like good food so that should make it fairly easy- we exchange things we've grown all the time so I have a good idea of their taste. She grows the best peaches I've ever had.

                                                                                                                                                                                                                                                                                                                                                      I know it seems perfectly logical to all of us to cook for people but I learned recently when some friends had babies that other people don't think the same way. We figured that they had family in town so we wouldn't bother them at first and would let them eat through what family took care of before taking a bunch of stuff over- turns out they were all living on fast food drive through crap and delivery pizza because no one had made them anything!

                                                                                                                                                                                                                                                                                                                                                      1. re: weezieduzzit

                                                                                                                                                                                                                                                                                                                                                        Sad news, hope your heart rallies up; sure the cooking to help supply them will make a difference for you, and them:)

                                                                                                                                                                                                                                                                                                                                                        Avgolemeno is a great choice for an ill person; like chicken soup, but hearty-yet-light, and I think the lemony aspect can bring up a person's appetite. I know it did for me Monday night...

                                                                                                                                                                                                                                                                                                                                                      2. Last night was stuffed peppers with an interesting stuffing that was the review of a week gone by. There was enchilada sauce, meat loaf, leftover rice and a few other remains of the day. It's been lurking in the freezer waiting for the right pepper, and was finished with the rest of the cheddar gruyere mix from Trader Joe's. Whole wheat rolls from the good bakery and cottage cheese were the sides.
                                                                                                                                                                                                                                                                                                                                                        Tonight we have leftovers that have not made it to the freezer but some of the ham mac and cheese probably will be sub zero tomorrow. I have some multi colored cauliflower to roast for the veg.

                                                                                                                                                                                                                                                                                                                                                        4 Replies
                                                                                                                                                                                                                                                                                                                                                        1. re: Berheenia

                                                                                                                                                                                                                                                                                                                                                          I love stuffed peppers and have been looking for some new combinations, this sounds great. Although for some reason I am the last person in the world who needs to have a love for stuffed things as I can't help but overstuff them so it's really just exploding chicken, exploding peppers, etc.

                                                                                                                                                                                                                                                                                                                                                          1. re: fldhkybnva

                                                                                                                                                                                                                                                                                                                                                            Totally intrigued by Juicy Lucies- maybe tomorrow night!

                                                                                                                                                                                                                                                                                                                                                            1. re: Berheenia

                                                                                                                                                                                                                                                                                                                                                              They are great, just be sure to seal them well or else cheese explosion will ensue and also to not eat them straight off the heat as serious burns of the mouth are not my idea of fun :
                                                                                                                                                                                                                                                                                                                                                              )

                                                                                                                                                                                                                                                                                                                                                          2. re: Berheenia

                                                                                                                                                                                                                                                                                                                                                            Mulit-colored cauliflower - how cool!

                                                                                                                                                                                                                                                                                                                                                          3. Butternut squash and leek soup.
                                                                                                                                                                                                                                                                                                                                                            White rice with dried cranberries & pecans
                                                                                                                                                                                                                                                                                                                                                            Beef Tacos with corn, & red beans, on the side lettuce, tomato, sour cream, green onions
                                                                                                                                                                                                                                                                                                                                                            The beef filling , sliced top round, is cooked up with the corn, cooked black beans,(left over from Monday) white onion and some Jalepeno pepper, cumin s&p...

                                                                                                                                                                                                                                                                                                                                                            1. Tonight's another recipe from my One Pan Two Plates cookbook... I was supposed to make it last week but it got cancelled due to SO's puck in the face situation. It's flank steak and a hash made with zucchini and potatoes, all topped w/ chimichurri. The original recipe calls for the hash to be made with summer squash, peas, and potatoes, but zucchini was on sale and SO doesn't like peas. It looks pretty in the photo (it's the one on the cover of the book) so we'll see how it tastes.

                                                                                                                                                                                                                                                                                                                                                              3 Replies
                                                                                                                                                                                                                                                                                                                                                              1. re: juliejulez

                                                                                                                                                                                                                                                                                                                                                                The pic looks yummy, please report back!

                                                                                                                                                                                                                                                                                                                                                                1. re: weezieduzzit

                                                                                                                                                                                                                                                                                                                                                                  This was super delicious. It's the 2nd recipe I've made from the book, and the first was good too. But this was SUPER good :)

                                                                                                                                                                                                                                                                                                                                                                  A friend ended up coming for dinner and thankfully I had the other half of the flank steak in the freezer, and had time to run to the store to grab a summer squash, so I ended up having both the zucchini and the summer squash in the hash. The chimichurri was great too, we even had it on some bread that friend brought over. It wasn't as pretty as the picture as usual, but it tasted so so good.

                                                                                                                                                                                                                                                                                                                                                                2. re: juliejulez

                                                                                                                                                                                                                                                                                                                                                                  Well that's getting back at the puck-in-the-face! Steak and hash. YUM!

                                                                                                                                                                                                                                                                                                                                                                3. Jucy Lucy burgers tonight although I need to decide on a cheese or perhaps I'll do a combo action.

                                                                                                                                                                                                                                                                                                                                                                  4 Replies
                                                                                                                                                                                                                                                                                                                                                                  1. re: fldhkybnva

                                                                                                                                                                                                                                                                                                                                                                    If you haven't tried using smoked gouda its insanely good in them (and I used to get them at Matt's so I know a good JL!)

                                                                                                                                                                                                                                                                                                                                                                    1. re: weezieduzzit

                                                                                                                                                                                                                                                                                                                                                                      Wow, you read my mind. As you typed that I was looking up smoked gouda. I've never had gouda mostly as I hear it's quite mild but I'm sure the smoked gouda would have a more robust flavor.

                                                                                                                                                                                                                                                                                                                                                                    2. re: fldhkybnva

                                                                                                                                                                                                                                                                                                                                                                      The Jucy Lucys were delicious! We did a combo of a few and shared - smoked blue cheese, Kerrygold Dubliner and Provolone/Muenster mix. I can't say which was my favorite as they were all good but I do have my eye on that Gouda to toss in an omelet at some point.

                                                                                                                                                                                                                                                                                                                                                                      I have yet to plan dinner for tomorrow night, but Saturday will likely be roast chicken. I love Zuni, but have never tried the Marcella Hazan recipe with 2 lemons and so have been eyeing that as well but Zuni is so good that I might just stick with what works. I love the flavor of the Zuni chicken and the skin is nice and crispy which for a usual non-skin lover makes me quite happy and I gobble it up. I hear the Marcella recipe is quite mild, but it seems to be a favorite which I assume is for a reason. Any votes for either of them as your favorites?

                                                                                                                                                                                                                                                                                                                                                                      1. re: fldhkybnva

                                                                                                                                                                                                                                                                                                                                                                        This perhaps is going to be a biased vote here, but mine goes to trying Marcella's recipe. I would be interested in seeing what you think of it compared with the Zuni. Plus, trying out new recipes is fun and that is where we sometimes get good ideas of ways to enhance the recipe as well.

                                                                                                                                                                                                                                                                                                                                                                    3. Tonight is going to be pan-roasted chicken and sausage in peperonata rustica from Ad Hoc at Home, at long last. This is one of those simple-seeming recipes that actually has a number of component recipes, and by the time you drill all the way down, you're looking at a very time consuming recipe. Luckily, the component recipes are useful in and of themselves, so it wasn't too arduous a task. Now that I have the peperonata made, all I really have to do is brown some chicken and sausage, pour the peperonata into the pan and let the whole thing cook till done.

                                                                                                                                                                                                                                                                                                                                                                      Should be easy, and a good thing, too - I extended a last-minute dinner invite to a friend for tomorrow night, so I'll need to get things ready tonight. I'm planning some spiced nuts to nibble while I get dinner ready, then a mushroom-stuffed flank steak with roasted cherry tomatoes, shredded brussels sprouts, a loaf of sourdough and roasted pineapple spears with creme fraiche, maple syrup and pistachios for dessert.

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                                                                                                                                                                                                                                                                                                                                                                      1. re: biondanonima

                                                                                                                                                                                                                                                                                                                                                                        I have been looking for some more meats to stuff and this flank steak sounds great. I'm not sure I've ever had a stuffed flank steak. what's your cooking method? Do you marinate it or do you find it's tender enough?

                                                                                                                                                                                                                                                                                                                                                                        1. re: fldhkybnva

                                                                                                                                                                                                                                                                                                                                                                          I occasionally marinate flank steak, but only for flavoring purposes - I don't think it does much to tenderize, and I don't think flank steak needs tenderizing anyway (as long as it's not cooked past medium rare). When I stuff it, I choose a thickish steak and butterfly it, so that I end up with two very thin pieces. I spread each with a bit of stuffing (in this case, sauteed mushrooms, shallots, garlic and herbs, plus a bit of parmesan) and then roll it up, jelly-roll style. Tie it, sear it, roast until 125-130 internal, and done. Just be sure to rest it before cutting into it.

                                                                                                                                                                                                                                                                                                                                                                          1. re: fldhkybnva

                                                                                                                                                                                                                                                                                                                                                                            fld, I've been saving this recipe for awhile, looks like something you might like: http://www.foodandwine.com/recipes/fl... It's rolled vs stuffed, like biodanonima describes.

                                                                                                                                                                                                                                                                                                                                                                            1. re: juliejulez

                                                                                                                                                                                                                                                                                                                                                                              Yum! Just bookmarked that recipe. I think I know what Sunday's dinner will be!

                                                                                                                                                                                                                                                                                                                                                                              1. re: juliejulez

                                                                                                                                                                                                                                                                                                                                                                                LOL, that's the recipe that I'm basing tonight's dinner on! I made it once according to the recipe, but I decided that I preferred the mushrooms on the inside of the steak rather than in the sauce. I do a simple reduction of some mushroom liquid and wine, and usually just add a little butter to mount the sauce rather than thickening with cornstarch.

                                                                                                                                                                                                                                                                                                                                                                          2. Tonight will be roast chicken sandwiches. Last night we had a zuni chicken and I also made bread yesterday, so sarnies seemed like the best option for supper tonight. My SO will make his with toasted bread, dark meat and cornbread stuffing, I can see him adding a bit of diced scallion too. In mine I'll have white meat chicken, mayo, tarragon and avocado, and I'm undecided about how I'm gonna toast it, we'll see when I get to making it.

                                                                                                                                                                                                                                                                                                                                                                            1. Easy peasy does it here tonight. For starters: lumpiang hubad, translated as "naked" spring rolls. The spring rolls aren't NC-17 by any means, rather, instead of being wrapped in crepes, they are wrapped in romaine lettuce and topped with roasted peanuts and a garlicky soy dipping sauce. That sultry sauce, now, THAT might need some adult supervision. To round things off: garlic chive omelet. And since it's a bit chilly, I'm thinking eggnog for dessert.

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                                                                                                                                                                                                                                                                                                                                                                              1. re: JungMann

                                                                                                                                                                                                                                                                                                                                                                                Wow, I love your description of these spring rolls, they sound quite delectable!

                                                                                                                                                                                                                                                                                                                                                                                I'm a garlic freak but for some reason never thought to put it in an omelet. Do you just saute it with the oil before adding the eggs?

                                                                                                                                                                                                                                                                                                                                                                                1. re: fldhkybnva

                                                                                                                                                                                                                                                                                                                                                                                  Garlic chives are a leafy green, sort of like ramps. You find them in Chinese dumplings, pancakes or stir fries. They have a sweet, garlicky flavor and a delicate texture that pairs terrifically with eggs without the need from pre-cooking. I also use them in pad thai, just add them right before serving and they will wilt from the residual heat.

                                                                                                                                                                                                                                                                                                                                                                                  1. re: JungMann

                                                                                                                                                                                                                                                                                                                                                                                    Ahaha, domph...silly me "garlic chives" (one phrase). Sound tasty, so I can just top and go?

                                                                                                                                                                                                                                                                                                                                                                                    1. re: fldhkybnva

                                                                                                                                                                                                                                                                                                                                                                                      I thought the same thing as you did, fldhky! Also JungMann, granted I probably just haven't looked hard enough, but I have never seen garlic chives in my local grocery stores. They sound like an ingredient I would like to try out...sounds good with those eggs, too.

                                                                                                                                                                                                                                                                                                                                                                                      1. re: littleflower

                                                                                                                                                                                                                                                                                                                                                                                        I've never seen garlic chives at my local grocery store either! Sometimes I'll see them at farmer's market, but mostly I buy them from my Asian grocery store where they are sold as jiu cai (Mandarin) or gow choy (Cantonese). Reportedly they are easy to grow (I believe Harters has them in his garden), but I find their scent a bit too strong to grow in my window box. I'm pretty sure that's the ingredient that stinks up my house whenever I make kimchi: a temporary price to pay for the juicy garlic flavor they bring to the party.

                                                                                                                                                                                                                                                                                                                                                                                        fldhkybnva: I treat garlic chives as a vegetable rather than a topping, so I chop them and mix them into my eggs (along with oyster sauce, sesame oil and fish sauce) before cooking. That way there is a bit of chive tucked into every bite and undulation.

                                                                                                                                                                                                                                                                                                                                                                                        1. re: JungMann

                                                                                                                                                                                                                                                                                                                                                                                          JM, you mix all that into the eggs before you cook them, or just the chives?

                                                                                                                                                                                                                                                                                                                                                                                          1. re: mariacarmen

                                                                                                                                                                                                                                                                                                                                                                                            Everything together. The liquids are the seasoning in place of salt and sugar, but they are not totally necessary.

                                                                                                                                                                                                                                                                                                                                                                                          2. re: JungMann

                                                                                                                                                                                                                                                                                                                                                                                            Thanks JM - will check and see if the Asian grocery store in town perhaps carries them. I love garlic and love chives so pretty sure that I will end up wanting to use these in a few recipes where it would fit.

                                                                                                                                                                                                                                                                                                                                                                                2. Last night DH made a kind of prik khing with chicken, asparagus, red peppers, eggplant, onion, and pineapple (dunno, but it worked!), served with steamed white rice.

                                                                                                                                                                                                                                                                                                                                                                                  Tonight I made beef stroganoff using cubed chuck in the slow cooker. I browned the meat and caramelized an onion and shallot with a bunch of mushrooms and garlic, a bay leaf, some thyme, Worcestershire and Maggi and then deglazed with brandy and broth. This morning I threw it all in the slow cooker and added some cornstarch and sour cream when I got home. That'll be served over cauliflower puree. Dinner time!

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                                                                                                                                                                                                                                                                                                                                                                                  1. re: ChristinaMason

                                                                                                                                                                                                                                                                                                                                                                                    Wow I love Maggi and never thought to add it to stroganoff, great idea! And, I usually use wine, but the brandy sounds great.

                                                                                                                                                                                                                                                                                                                                                                                    1. re: fldhkybnva

                                                                                                                                                                                                                                                                                                                                                                                      It was very good---I'll do this again! I couldn't get the slow cooker hot enough to come to a boil to thicken the sauce, so I had to strain it and boil it on the stovetop. Minor aggravation. I wonder if flour might work better in the crock pot?

                                                                                                                                                                                                                                                                                                                                                                                  2. Inspired by someone I know online getting stuck at Philadelphia's airport yesterday for several hours while trying to head somewhere else on a plane, I woke up thinking CHEESESTEAK! So that's WFD.

                                                                                                                                                                                                                                                                                                                                                                                    I picked up some small hoagie rolls, shaved beef, and some cremini mushrooms on the way home from work. A large handful of sliced mushrooms was sauteed in a bit of butter and was sprinkled with some dried thyme. The shaved beef went into the fry pan seasoned with salt and pepper.

                                                                                                                                                                                                                                                                                                                                                                                    A lightly toasted hoagie roll was schmeared with garlic-herb cheese (yes, I know it's not the brilliant orange Cheese Whiz as is often used in Philadelphia, but I can't do that stuff!), layered with the cooked shaved beef, topped with the sauteed mushrooms.

                                                                                                                                                                                                                                                                                                                                                                                    Alexia sweet potato fries alongside with a spicy dipping remoulade of ketchup, mayo, and seafood sauce, of all things (the horseradish in the seafood sauce adds a nice little bite!).

                                                                                                                                                                                                                                                                                                                                                                                    With wine alongside, I'm in heaven.

                                                                                                                                                                                                                                                                                                                                                                                    6 Replies
                                                                                                                                                                                                                                                                                                                                                                                    1. re: LindaWhit

                                                                                                                                                                                                                                                                                                                                                                                      I would be in heaven too. My family is from Philly and I love an amazing cheesesteak!