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What's for Dinner #211 - The Relaxing (hopefully!) Weekend Edition [OLD]

My head hurts for my adopted city - seeing Boston streets completely deserted while in lock down is extremely unsettling. I do hope the insanity ends very soon for those people in the midst of it - please stay safe, all of you!

So - what do we turn to to comfort ourselves? Food (and drink!). What are you cooking, eating, and drinking?

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  1. As for me - it's lunchtime. I'm making yet another cheese steak for lunch - this time, with Utz potato chips.

    Dinner tonight is, as yet, undecided. There's lots in the freezer - perhaps a hamburger or some chicken. We'll see.

    14 Replies
    1. re: LindaWhit

      I feel for all of you in Boston. This has been so difficult to watch and read. I cant wait til they catch the second bastard. I was tempted to much not to have these sammies. I am making cheesesteaks for dinner tonight after reading this post twice in a row. Peppers, onions mushrooms and shaved ribeye. Provolone for me, cheddar for bf. Steak fries in the toaster oven to go with. A1 on the side to dip for me

      1. re: suzigirl

        The cheesesteak sounds great, suzi! AND it seems as they might have found him.....we're still waiting to hear.....

        1. re: suzigirl

          It is OFFICIALLY OVER. They have him in custody!

          ETA: Thanks for the leeway given, Mods....

            1. re: LindaWhit

              I hope those of you in the area can sleep a bit easier tonight.

              1. re: LindaWhit

                Thank god peace is restored. I hope he gets what he deserves. I want to say so much more but this is about food. Diligence prevails. God bless America.

                1. re: suzigirl

                  It was nice to see tonight on the news the fine people of Boston with a smile on their face rather than tears in their eyes.

                2. re: LindaWhit

                  Greatly relieved for all of you in and around the Boston area! It's rocked all of us around the country and can only imagine what it must like to have had it happen in your own city.

                  1. re: LindaWhit

                    A wag on another website suggested the cops drop the suspect off at a bar in the South End.

                    Fitting.

                  2. re: suzigirl

                    A1 sauce is a great choice as a dip for beef...yummy! While we have tried recreating many of the brand label sauces, A1 and Heinz 57 are two sauces that we still keep on hand at all times. A1 is especially great with hamburgers!

                    1. re: littleflower

                      Love me some A1. It is (and was) great on cheesesteak

                3. I'm so sorry, Linda. We are all thinking of you guys. Stay safe!

                  Tonight I think I'm making Ellie Krieger's chicken satay with peanut sauce, brown rice, and roasted broccoli. I normally work Fridays but have today off, so will have time to do a little cooking. Nothing fancy, but my little kids love it, it's pretty healthy, and I'm happy with anything that has peanut sauce on it :). Camping this weekend, possibly...so probably simple food for that.

                  1 Reply
                  1. re: girlwonder88

                    I like Ellie's recipes - the chicken satay sounds like a good one. She was the guest chef tonight on Simply Ming, and wish one of the food channels would add her into their line up. I watched her show when she used to have on the Food Network, and miss her tips on how to use healthy ingredients in recipes while still maintaining great flavor.

                  2. I have lots of leftover chili. I made it Wednesday, thinking my husband saw going to be snowed in, not taking a trip to another part of the state for a music festival. Wrong. The minute the roads opened, they took off. We had a snow day Wednesday here. It's melting somewhat, but we are expecting another snowstorm in a few days.
                    ugh.

                    17 Replies
                    1. re: wyogal

                      MORE snow? Ugh. You and juliejulz dealing with that, and so much flooding in Chicago yesterday. Bizarre weather. :-(

                      1. re: LindaWhit

                        Yes, we got around 20 inches Tues/Wed. after the snow from the last storm melted. At least the leaves haven't come out on the trees yet, otherwise there would be lots of damage.

                        1. re: wyogal

                          I feel your pain, although not 20 inches worth, thank goodness. A measly 7 inches in my driveway (but my plow guy came and did his thing) .

                          Low and slow mini pork butt in the oven for dinner nachos.

                        2. re: LindaWhit

                          Seriously... the weather keeps effing up my meal plans! I have this asian BBQ chicken I've been dying to try, but every time I put it on the plan, snow pops up on the weather forecast!

                          1. re: juliejulez

                            No way to make it indoors vs. using the outdoor grill?

                            1. re: LindaWhit

                              I suppose I could just bake it, but I really want to grill!! Hopefully this next thing will be the last.... although that's what I said about this week haha!

                        3. re: wyogal

                          Snow?, come on! not again?....Keep the soup pot on! I hope you purchased the extended warranty on the snow blower!

                            1. re: wyogal

                              I bet the snow man was not happy about that decision!

                              1. re: PHREDDY

                                It was his choice! He spent most of Wednesday morning shoveling. Our son also helped, and once they got it shoveled, it stayed pretty clear as the ground really is warming up. really, it is. (I keep telling myself that.)

                                1. re: wyogal

                                  Did you serve the "shovelers" something nice and warm afterwards?

                                  1. re: PHREDDY

                                    I was hoping to feed him chili... but then he had to leave. He's getting the chili tonight. Son got a breakfast burrito. :)

                                    1. re: wyogal

                                      Anyway...it will be a rainy weekend here NYC....so thinking about meals for the inside......Keep warm, the sun will come out tomorrow!

                                      1. re: PHREDDY

                                        Sun came out today, melting like crazy! In time for more snow in a few days.

                                          1. re: wyogal

                                            Really? MORE snow for you? When will it end this year.... (am I wrong in thinking this is going really, really late in the season even for your area?).

                                            Best wishes for WARM GROUND and a change in the weather. Oh, and of course, delicious food in the meantime:)

                          1. I can't even think about dinner right now. I know I will feel better if I get into the kitchen. It's just my mind is in a state of shock. I start trying to make a list and then I am overwhelmed by what is going on.

                            I am thinking an impromptu potluck might be in order. Friends, food and wine might be just what we all need. A am Thankful I can even entertain that idea unlike my friends in the city.....

                            2 Replies
                            1. re: foodieX2

                              A potluck with friends sounds *perfect*, foodie!

                              1. re: foodieX2

                                Potluck does sound like a perfect idea foodieX2!! I am feeling blessed that I volunteered to bring food to friends with a child in the hospital -- something to do and I do feel better in the kitchen, I bet you will too.

                              2. I have a massive chicken roaster breast (3#+) thawing on the counter-top, and provided it's not a hotbed of salmonella this evening when I get home from work, it's WFD. Here's hoping.

                                No idea what sides will be. Time to return to obsessively refreshing Boston Globe articles.

                                1. It is chilly here today, we got lulled into thinking the 70-ish weather was here to stay. I was planning on a shrimp salad with some steamed asparagus and a simple vinaigrette made with the oh so wonderful Castelas Olive Oil Noir. If you have not encountered this wonderful olive oil, seek it out. It pressed from black fermented olives in Baux, Provence.

                                  I have the shrimp cooked so I guess I will turn the heat on to get rid of the chilly dampness we've had for a few days with accompanying storms and get on with the salad and a warm roll or two.

                                  5 Replies
                                  1. re: Candy

                                    Well, Candy, I'm sitting here in shorts and polo shirt on a brilliant SoCal day, but I wish to heck we'd had more wet and chilly this year. It was a bad winter for water replenishment, for sure, and now we're likely to get no rain worth mentioning until maybe November.

                                    As far as cooking is concerned, I've rediscovered the Asian markets and have been stir-frying everything that will stand for it. One major discovery was how wonderful a way to cook asparagus that is! We're both enjoying the realignment of our diet, away from the stews and pasta dishes and towards crunchy, bold-flavored greens with sharp notes of ginger and garlic embedded, exploring the range of greens and mushrooms and other odd vegetables we've never tried before. The core of it is that I'm learning another food vocabulary, another operating code, working towards the point where I won't need to look up recipes anymore, but simply find what looks best and take it home and cook it. With Chinese methods you can get there pretty fast, I think.

                                    But tonight? Eating with a set of friends down the road; they're bringing in pizza, I'm bringing a big bowl of iceberg lettuce and avocado, and a bottle of blue cheese dressing. The pea shoots and bok choy can have the night off!

                                      1. re: Will Owen

                                        Ironically Will, I left the shrimp in the fridge and made Chinese Beef and Asparagus. I had made Kung Pao Chicken the night before. Maybe I'll make a Tagine tonight just to get out of the wok rut.

                                        I had put Chinese food on the back burner for awhile. I have been enamored with Vietnamese food, especially in our hot sticky summers and over the past few years have been testing recipes for an author who writes books about Vietnamese and other Asian dishes. Doing that has taught me quite a bit.

                                      2. re: Candy

                                        I love all the Castelas olive oil I've ever had (gorgeous bottles too). I will seek this out.

                                        1. re: helen_m

                                          I buy it on Amazon. A place I used to work carried it but going to Amazon and having it delivered to my door is so simple, The Castelas you want has the red label, not green. The oil tastes like great Kalamatas. It will be over $25/bottle and worth every penny. Don't cook with it, that would be a waste. Salad dressings or just for dipping is the way to go.

                                      3. While my man is stuffing his face and freezing his little toosh off in the Windy City, I'm holding up the fort :-)

                                        Meaning in tonight's case a ladies night out at our local sushi/cocktail bar. I need to go out and buy a pork shoulder for Monday's upcoming porkapalooza which I'm throwing for my bandmates.

                                        Tomorrow is open as of yet, food- and otherwise.

                                        I have a ginormous pork patty in the fridge -- leftover from Wednesday, but I just don't know when I'll eat it. Hope it might still be good for lunch tomorrow.... IS IT SAFE??? :-D

                                        6 Replies
                                            1. re: ChristinaMason

                                              I dinn't.... but will risk it for lunch tomorrow. Possibly with a fried egg on top... or two -- that should make up for any health issues, right??

                                                1. re: mariacarmen

                                                  Ha! Well, guess what. I ended up eating it at 3 AM Friday night, after my lady friends had left the building.... I was feeling peckish, so decided "ah, I'll just fry up half of it...." and then the other half. All gone. Still alive to tell the tale '-)

                                            2. Crab cakes with a simple tamari, garlic and onion sauce for an appetizer. Pan seared tuna steaks with a ginger, butter and chardonnay sauce for the main course.

                                              I had originally planned to make these on the grill, but it turned out to be crazy windy and SNOWING today!

                                              6 Replies
                                              1. re: Fowler

                                                I have been really wanting crab cakes recently!

                                                1. re: Fowler

                                                  Since we were locked inside all day, we made dinner out of the fridge & freezer:
                                                  grilled salmon with lemon
                                                  mashed potatoes with garlic
                                                  salad with avocado, olives, blue cheese, snap peas
                                                  chocolate-peanut butter chip cookies

                                                  1. re: gini

                                                    Nice lock-down meal! Stay heartened!

                                                    1. re: Fowler

                                                      My mom's deal with my dad was that she would cook dinner 5 nights a week. We would eat out one night and order in on the other. Our favorite order in food was Chinese.

                                                      1. re: gini

                                                        Oh boo, now I want Chinese. I rarely have it, well in the winter I seemed to have a run of Chinese food weekly similar to as a kid but now it's usually a once a month or every other month thing though we usually go big when we order. I really want it this weekend as I'm on call and so not particularly in my most excited cooking mood. But, hopefully it'll be on the menu next weekend as it's the end of a big project at work so probably cause to indulge in my favorite take out.

                                                    2. We guiltily crept up the block at noon to the diner and there was a line! I just wanted a cheeseburger and coffee and it was worth the wait for a booth. I needed comfort food. My avatar is the diner. Nothing to do but wait for them to catch the second bomber although a school of thought says he may have already died from a gunshot wound.. TV on. Posted some stuff on Craigslist. The lunches we were taking to the office looks like WFD- leftover stuffed peppers and some chicken.
                                                      Hope the local opens or the liquor store- either would be good.
                                                      Thanks for starting a new thread- hope it comes true about relaxing.

                                                      3 Replies
                                                      1. re: Berheenia

                                                        I'm sure cabin fever has set in for anyone in the lock down area. Glad you were able to get out for a bit. (LOVE the diner stools, BTW!)

                                                        1. re: Berheenia

                                                          Glad you could get out amoungst people - and at a great diner no less!

                                                          Hope they catch him soon too, with no more loss of life.

                                                          And the liquor stores should be required to be open under such circumstances for you all!

                                                          1. re: gingershelley

                                                            so glad your made it out for a bit, Berh. Looks like it is going to be a long weekend regardless.

                                                            I just texted my husband and asked him to make a trip to packie for the hard stuff. I think tonight calls for something stronger than wine…

                                                        2. First of all, my heart goes out to all those in both the Boston area and in Texas. Please all, stay safe.

                                                          Well, it's still raining so last night I made a sort of Tex-Mex chicken soup. Turned out wonderful. Poached 2 chicken breasts, added chicken stock, sauteed onion, celery, corn, diced tomatoes, tomato sauce, jalapeno peppers, diced zucchini and corn. Seasonings were simple of ground cumin, mexican oregano, s&p, and a little corn meal thrown in. Kinda on the idea of a tortilla soup, but not really. I'm definitely making this again!

                                                          So tonight will be leftovers, and I for one sure am glad.

                                                          1. I read about the shells stuffed with artichoke hearts this morning in a thread about the Smitten Kitchen cookbook and I haven't been able to get the idea of it out of me head. So that's what's for dinner!

                                                            1 Reply
                                                            1. re: Njchicaa

                                                              Ooh! That's a thread I started so I'll be stalking you for your report :)

                                                            2. Linguafood has her NY Times chicken recipe and I have the serious eats Halal Cart Chicken, which my son requested for tonight.

                                                              http://www.seriouseats.com/recipes/20...

                                                              2 Replies
                                                              1. re: roxlet

                                                                Hokay. I pepperplated this now. I'll make this soon, maybe even with rice!! :-)

                                                                1. re: roxlet

                                                                  I want to try Halal Cart Chicken SOON - yum!!! Not only is it a great recipe for chicken thighs (which I have to admit I have yet to develop a taste for - always went for the white meat chicken growing up), but also to incorporate tumeric into the meal. I have heard that tumeric is suppose to be an excellent spice for your health, and would like to find more recipes that contain it.

                                                                2. My heart goes out to all in Boston, such a scary thing. My SO is flying into Logan on Sunday to start a 6 week gig in Webster, staying in Worcester (pronounced Woosta, right?) so I hope this gets somewhat resolved soon, for everyone's sakes.

                                                                  Very sad in Texas too. My dad was a landscaper and I remember how many precautions he took with the fertilizers etc,and that was in small quantities.

                                                                  Hockey tonight.

                                                                  1. Please be safe and sound all in Boston... and of course our hearts are also with those in West, Texas and for all the flooding in Chicago too!

                                                                    Well, last night I had made lasagna, but when the housemate announced fried chicken, mashed tater's and cream gravy; I put that lasagna away!

                                                                    So tonight it will be that - which is a pretty traditional lasagna, except that I put spinach (sauteéd with onion, garlic, butter n nutmeg) into the ricotta cheese layer, and I also do a bechmel sauce for additional layers of goodness, and for on top of the last red sauce and before the finish cheeses. With bechemel, I also go fairly light on the mozz, and heavier with the parm.

                                                                    Sides will be a nice wedge salad with bacon and blue cheese, and leftover roasted asparagus.

                                                                    YUM!

                                                                    4 Replies
                                                                      1. re: gingershelley

                                                                        Slap that lasagne and chicken right on my thighs cuz that's where it is going to end up anyway. I'll have seconds of both please

                                                                        1. re: suzigirl

                                                                          I hate to say - I am with you sgirl - of course, we had just had a talk about going 'no carbs' around here, then I needed to make a morel 'shroom, ramp & dandelion pesto lasagna for the 'spring' section of a cookbook I am doing recipe testing for.... and I only had ingredients of that caliber for the 'test' to give back to the author, so I just had to make some kind of lasagna for myself too.

                                                                          Then the roomie comes all on with the chicken, potatoes and gravy.

                                                                          I will never lose this 20 lbs.

                                                                          I will try to get back to channeling my inner MariaCarmen tomorrow - yeah, uh, tomorrow.

                                                                      2. What's for dinner is pretty much what's for lunch since I enjoyed it so much. Firstly the elixir is made: an avocado emulsion with lemon juice, balsamic, Worcestershire sauce, garlic, cilantro and Sriracha. Then it gets slathered on anything I can find. For lunch I used it as a salad dressing, but tonight I'm thinking of pairing it with pimenton-rubbed shrimp with a napa cabbage salad, roasted green beans and red onion escabeche.

                                                                        5 Replies
                                                                        1. re: JungMann

                                                                          That sounds like a really good elixir.

                                                                          1. re: linguafood

                                                                            It was my salad dressing for lunch today and might very well be for lunches for the foreseeable future...

                                                                            1. re: JungMann

                                                                              Pass the elixer!

                                                                              Any deets on proportions? I have 4 ripe avocadoes looking for some action tomorrow.......

                                                                              1. re: gingershelley

                                                                                I used half an avocado, one clove of garlic, a half handful of cilantro, the juice of half a lime, maybe a teaspoon of Worcestershire sauce, a quarter teaspoon of Sriracha and balsamic and thinned with water until it was the consistency of ranch dressing. Salt and pepper to taste.

                                                                            2. Repost here from #210...

                                                                              I had to turn off the news, as I just get angry over and over again.

                                                                              Dinner tonight will be the usual fish night. I'm in the mood for swordfish but cod is the Friday WF sale although I really am not a fan of cod so probably should go with an old favorite, especially today. Or perhaps, I'll forego the fish altogether and do something quick like a pesto chicken. SO and I often develop food patterns - fish Friday has been one of them and then it's hard for us to kick ourselves out of it although he argues - why bother? If you like no need to change up the program? Anyone else have certain foods on particular days? Growing up it was always Pizza on Fridays and Chinese food on Sundays.

                                                                              24 Replies
                                                                              1. re: fldhkybnva

                                                                                " Anyone else have certain foods on particular days? Growing up it was always Pizza on Fridays and Chinese food on Sundays."

                                                                                That is such a great and interesting question that it deserves its own thread! I would love to hear the answers.

                                                                                1. re: Fowler

                                                                                  Fowler, read my initial post above..I did answer it. How about you?

                                                                                  1. re: PHREDDY

                                                                                    I love your story, PHREDDY. Hopefully the subject will become a new thread.

                                                                                    1. re: Fowler

                                                                                      Do you have one to share here?
                                                                                      Put it out there!

                                                                                  2. re: Fowler

                                                                                    Did anyone start a thread on this topic? I think it would be great!

                                                                                    1. re: foodieX2

                                                                                      I will start one in Home Cooking. I did not yesterday because I didn't want fldhkybnva thinking I was trying to take credit for their great idea by starting the post. I will word it so credit is given appropriately.

                                                                                      1. re: Fowler

                                                                                        Oh no, go for it! I didn't do it yesterday because I was a busy little bee but was going to if no one else did. Did you start one?

                                                                                  3. re: fldhkybnva

                                                                                    I didn't think to check what is on sale at my local WF. Salmon is a good buy today so that will stand in for my shrimp tonight.

                                                                                    In my house we generally observe fish Fridays as well (though there are rare exceptions for special holidays). The vast majority of the time that means sushi, but lately I've been staying in and cooking more fish and occasionally vegetarian meals.

                                                                                    1. re: fldhkybnva

                                                                                      Growing up, Sunday was always the big meal. We would sit down in the dining room around 3 p.m.. Mom would begin with several apps, dazzle with a roast of something or other accompanied by numerous sides and finish with a homemade dessert. It was a semi-formal event: good china, crystal, silverware. Dad would hold court as the meal was being prepared. Guests were numerous and always welcome.

                                                                                      When I went away to school, my friends and colleagues would continue to show up for the Sunday meal. Can't say as I blame them.

                                                                                      1. re: steve h.

                                                                                        Steveh..interesting.....ours were obviously less formal!
                                                                                        You mom was a great cook?

                                                                                        1. re: PHREDDY

                                                                                          She was a very good cook and tireless community volunteer. Sundays were pretty special in our house.

                                                                                          1. re: steve h.

                                                                                            Funny you say that. My mom also did a ton of volunteer work , especially for special need and orphaned kids in shelters...but Friday night, (Shabos) was really her night to shine, and she did!

                                                                                            What would you do to go back and sit at her table again?

                                                                                            1. re: PHREDDY

                                                                                              Going back is not something I would do. I'd like to think I share my folks' values and that's good enough.

                                                                                              Goat cheese agnolotti is on the menu tonight. Butter sauce with sage for a topper. House red to wash this modest meal down. Maybe some cheese for afters. His Gal Friday, Cary Grant and Rosalind Russell, will be on the plasma.

                                                                                            2. re: steve h.

                                                                                              Steve,

                                                                                              Such nice praise for your mother. It sounds like a great time around your house - especially on Sundays.

                                                                                              It's funny, my mom was a fabulous scratch cook; making interesting meals with fresh veg from our garden when canned and frozen convenience food was very popular in the '70's when I was growing up.

                                                                                              We had many a fine meal at our house, and dinner time was sacred, including candles, real cloth napkins and good coversation on most nights - including weeknights.

                                                                                              But it's funny, we had an oposite Sunday tradition; no big 'roast meal' on Sunday afternoons, when most of our church community did that big Sunday meal. I don't remember much about what we ate mid-day after church, but I know my mom told my in high school she never wanted to feel that she had to race home from church for the oven timer:).

                                                                                              Sunday nights were awesome, with grilled cheese (or for my sister grilled peanut butter and banana?) sandwiches, cambell's tomato or chicken noodle, and "Wild Kingdom" (Lon Perkins, may you rule in heaven with the wild cats...) and "Wonderful World of Disney".

                                                                                              May Mom's and Sundays rule over bombs and mayhem. Peace to all of your households tonight, WFD peeps.

                                                                                              1. re: gingershelley

                                                                                                That's a great story. Family shapes our lives whether we know it at the time or not.

                                                                                                1. re: gingershelley

                                                                                                  GS, I enjoyed reading your post about your dinnertime experiences while you were growing up. You were very fortunate to have had a mother who cooked from scratch - very rarely would my mom do that. My mother did cook approx. 5 nights out of the week, but quite a few dinners consisted of at least half of the meal made with boxed/canned/prepared foods. Sunday was the one exception where my father would help out and help to make a delicous meal from scratch, and it was always either a roasted chicken, pork chops, or my favorite - roast beef.

                                                                                                  Thursday night growing up was always Italian night - spaghetti with meatballs or italian sausage, lasagna, manicotti, stuffed shells, etc. Friday we always went out to eat and Saturday's were reserved for pizza delivery or other such take out.

                                                                                          2. re: fldhkybnva

                                                                                            We used to do pizza Friday nights, often quick and easy homemade-now husband can't have gluten so it's much less simple :/. Lately, our favorite Friday night activity has been walking to our favorite local Mexican restaurant-our three kids plus our old friends with two more-and splitting some fajitas and having a margarita for husband and a Negro Modelo for me :).

                                                                                            1. re: fldhkybnva

                                                                                              Well the cod sold out which I was kind of happy about so that I didn't have to argue with myself whether to buy it or not. It's swordfish and shrimp instead - I'll probably do the lovely Bacardi 1 marainde for the swordfish and the shrimp are usually paprika lemon garlic herb

                                                                                              1. re: fldhkybnva

                                                                                                I didn't mark bacardi1's marinade. Can you save me from wading through endless posts and repost it for me please? I used it once on pork and loved it. TIA. Bet is great on fish.

                                                                                                1. re: suzigirl

                                                                                                  I have been using different ratios but I think the original 1-2-3-4 marinade is

                                                                                                  1 tbsp soy sauce
                                                                                                  2 tbsp dry Sherry wine
                                                                                                  3 tbsp any oil of your choice
                                                                                                  4 cloves garlic minced

                                                                                                  This was my introduction to Sherry and now I can't stop splashing it on everything.

                                                                                                2. re: fldhkybnva

                                                                                                  I actually like cod, especially if I catch it but my party fishing boat days ended when I married Mr. Berheenia. He hates fish or claims to. My favorite way to cook cod when I get a chance is to put it in a ramekin and spread a mixture of mayo and mustard on it and a sprinkle of bread crumbs, preferably Italian. I bake it in a hot oven until there is a lovely aroma. I have an annual swordfish dinner when we are at the beach and usually cook it over coals with nothing but some melted butter and lemon juice to baste it.
                                                                                                  Of course the fish has to be caught and purchased locally.
                                                                                                  Point Judith RI is still my gold standard although we have gravitated to Cape Cod for our vacations

                                                                                              2. Having a friend over for dinner so I'm deviating from our usual Friday night routine of wine plus takeout or leftovers. I'm making a stuffed/rolled flank steak with a shallot/mushroom/herb filling and red wine reduction, sauteed shredded Brussels sprouts and roasted tomatoes. I made some spiced pecans this morning for a pre-dinner nibble, and I may bake off some olive cheese balls I have in the freezer as well. Roasted pineapple with a lime-maple glaze and creme fraiche for dessert. I also made a loaf of sourdough bread this morning, but I'm not sure it's going to be serve-able (if not, I'll run to the store for a decent loaf).

                                                                                                However, the one thing that will not deviate is wine. There WILL be wine!

                                                                                                4 Replies
                                                                                                  1. re: biondanonima

                                                                                                    B..Are you who posted the meat idea in the last thread?...Sounds D-wishious!

                                                                                                    1. re: biondanonima

                                                                                                      Dinner sounds great - and thr roasted pineapple desert sounds divine!

                                                                                                      1. re: gingershelley

                                                                                                        I loved the pineapple - very tart and refreshing! Tonight was leftover steak and grilled cheese sandwiches, made with leftover Brussels sprouts and aged cheddar (on my sourdough, which was ugly but totally edible!). A new favorite sandwich for sure!

                                                                                                    2. I've only been cooking for me and my 3 year old all week (risottos, pasta etc) but I have my husband back for dinner tonight!

                                                                                                      I'm making Moro fish stew with saffron and almonds, tiny roasted fingerling potatoes dusted with sweet smoked paprika and spinach salad with pine nuts and sherry-soaked raisins. I'm getting pretty sherry-soaked too (it's been a long week), I found my favourite sesame and sea salt tortas and am nibbling them, olives and manchego and whilst I sip and cook.

                                                                                                      1 Reply
                                                                                                      1. re: helen_m

                                                                                                        every single bit of your evening sounds wonderful!

                                                                                                      2. We've been in London for a couple of nights. Got the train back this morning, arriving just in time for sister-in-law's birthday lunch thing at a nearby pub.

                                                                                                        Wasnt very hungry tonight - so just pizza & salad for dinner.

                                                                                                        1. Making something easier tonight - chili. Took a container from the fridge and it's in a small pot on the flame tamer. Will be served over elbow noodles with grated sharp cheddar and sour cream on top.

                                                                                                          Maybe a salad. Maybe not. But definitely wine. The comfy clothes went on and the wine was poured as soon as I got home.

                                                                                                          2 Replies
                                                                                                          1. re: LindaWhit

                                                                                                            I am getting in my 'comfies' just now.... bacon cooked for the " wedgie" salad.... lasagna going in the warmer oven soon.

                                                                                                            Sigh. I like a Friday at home. Grimm will be on the TV.

                                                                                                            The events of the day weigh heavily on the mind, weather or not that young man did everything they say, I don't think anyone should not have a right to Miranda rights, so I am of heavy heart for my countries 'exceptions". To my mind, until you know, you just don't really know....

                                                                                                            1. re: LindaWhit

                                                                                                              I was in my MoM0 by 5pm....did you get in your MuMu too?

                                                                                                            2. We had a couple of vegetarian nights eating the barley and feta risotto recipe from Jerusalem so tonight we're having our first NZ lamb rack in years. We'll just rub it with salt, pepper and oil and pan fry then pop it in the oven for a bit. I'll do some polenta and some spinach as a side.

                                                                                                              1. We're having socca with a wheatberry salad and poached egg.

                                                                                                                6 Replies
                                                                                                                1. re: magiesmom

                                                                                                                  Thanks for the reminder to make socca again, it's so good. Sounds lovely and very Friday-night-like.

                                                                                                                  1. re: helen_m

                                                                                                                    you are welcome. I recently took a flatbreads class at King Arthur flour in VT and this was one of the things we made. It was very fun.

                                                                                                                  2. re: magiesmom

                                                                                                                    Magiesmom - what is socca? There are many foods that I have heard of on the board but don't know that much about, but will be honest that I have never heard the term socca before.

                                                                                                                    1. re: littleflower

                                                                                                                      it's a yummy chick-pea flour and olive oil bread or pancake thingy.

                                                                                                                      1. re: mariacarmen

                                                                                                                        Oh okay, thanks MC - it sounds good, and love chickpeas in just about any preparation.

                                                                                                                        1. re: mariacarmen

                                                                                                                          As mc says. It is also called farinata. Mark Bittman published a good recipe for it in his Minimalist column. The chickpea flour is made by Bob's Red Mill, among others.

                                                                                                                    2. What's for Dinner...tomorrow? I was planning to soup up the Zuni for dinner either Saturday or Sunday but now pondering that wonderful Peruvian chicken although not sure I can recreate it without the smoke flavor.

                                                                                                                      1. I dressed the brined chicken roaster breast with melted butter, Penzey's Krakow Nights seasoning, salt, pepper, Penzey's Forward! (seasoned salt minus the salt), and dried mustard. Set that on a rack and roasted some baby carrots and baby turnips, which were tossed with the same seasonings, plus marjoram and lemon pepper. It roasted up crispy and delicious.

                                                                                                                        To start, some gourmet pepperoni, pecorino romano, mixed olives, aged white NY cheddar, and French blanc de blanc bubbly w/ a splash of Aperol. What a way to celebrate the capture of Suspect #2.

                                                                                                                        2 Replies
                                                                                                                        1. re: ChristinaMason

                                                                                                                          I haven't tried penzey's forward or Krakow nights but now I want to. Sounds so good for dinner and starters sound amazing

                                                                                                                          1. re: suzigirl

                                                                                                                            Will echo suzigirl's comments - fantastic choices for your appetizers!!

                                                                                                                        2. I just can't get enough of fish. Dinner tonight was swordfish marinated in sherry wine, ginger, garlic and soy sauce broiled to just the doneness that both SO and I like with a side of roasted asparagus with Berliner der Kase cheese sprinkled on top and a handful of paprika, lemon, garlic, herb U15 shrimp. Belly rub time although even though I can inhale a lot of fish (as with other foods as we all know) it's so light that it doesn't ever feel heavy which is great especially at night.

                                                                                                                          7 Replies
                                                                                                                          1. re: fldhkybnva

                                                                                                                            Do you refrigerate your dry sherry? I bought a bottle about a year ago for a recipe, used it once then left it out on the counter. I have heard before that it should be refrigerated after opening, but hate to use up precious space in my refrigerator for it!

                                                                                                                            1. re: littleflower

                                                                                                                              The experts say that sherry should be fridged and, in any event, drunk within a short time. Not that we've ever done that. Bottle is opened and lives in the cupboard with the other booze - and stays there until herself has finsihed drinking it (several months).

                                                                                                                              1. re: Harters

                                                                                                                                Agree with Harters. I've never refrigerated dry sherry. Mine inhabits a place next to the madeira and marsala. I've always understood that since they are all fortified wines, they don't need refrigeration. I haven't noticed any discernible difference when I use it after having been opened for several months.

                                                                                                                                1. re: LindaWhit

                                                                                                                                  Sherry in the cupboard, (awfully low on Marsala)...a trip to the package store to see my Gunga-din is in order.

                                                                                                                                  1. re: LindaWhit

                                                                                                                                    Nope, on the counter next to the Marsala.

                                                                                                                                2. re: littleflower

                                                                                                                                  Thanks so much everyone for your input...so it appears that the consensus is that it's okay to leave it in the cupboard/on the shelf. Apparently the people who say it absolutely must be refrigerated are the same ones who think you're risking your life eating pork cooked at under 165 degrees and runny egg yolks.

                                                                                                                                  1. re: littleflower

                                                                                                                                    i've never refridged, but i also don't let it sit too long - they're so good, just to drink as an aperitif! but even the dry sherry i buy for cooking (as opposed to an amontillado or something a bit finer - and i'm also not talking about "cooking" sherry) i've never refrigerated.

                                                                                                                                3. There's a Chinese-ish recipe for tonight's dinner. Who knows if its authentic? Who cares?

                                                                                                                                  Pork belly gets chunked into 5cm cubes and gets a long marinade in a little dark soy and rice wine, before being browned. Garlic, chilli and ginger get a fry, then into the pan goes Chinese black vinegar, sugar, vegetable stock and the pork. It gets 90 minutes simmer with the lid on, and a final 30 with lid off. Into a serving dish and a scatter of sliced spring onions and sliced red chilli (which the recipe says should be soaked in rice wine vinegar for an hour - but I doubt whether I can be arsed to do that).

                                                                                                                                  Steamed rice to accompany and bok choi or whatever the supermarket has along those lines.

                                                                                                                                  1 Reply
                                                                                                                                  1. re: Harters

                                                                                                                                    Love pork belly.
                                                                                                                                    Your prep is very similar to one of the ways done in Korean cooking (not surprising since there has been so much back and forth between China and Korea).

                                                                                                                                  2. Today was supposed to be a trip into Boston for some retail therapy, more therapy than retail, but we wanted to support the local business (and even the chains) that were hard hit this week. Afterwards we were going to head to Cambridge for cocktails and dinner. Needless to say the week didn't pan out the way we thought so we cancelled our reservation and rebooked for next weekend.

                                                                                                                                    So WFD? We still had the sitter booked but decided we would rather hang out with our kids. Communal dining was on our minds so we decided to do assorted fondues. I have 2 fondue pots so I am going to have a meat one and cheese one.

                                                                                                                                    We will have assorted meats-thinking beef, lamb and spicy sausages. Maybe even some mini raviolis as I think the kids would love those.

                                                                                                                                    Cheese will be traditional and served with breads, cold/steamed veggies and sliced apples.

                                                                                                                                    Our friends are bringing wine, Belgium beer and dessert. We entertained the idea of chocolate fondue with fruit and cake but decided that would be too heavy.

                                                                                                                                    I slept easier last night. Let the healing begin.

                                                                                                                                    3 Replies
                                                                                                                                    1. re: foodieX2

                                                                                                                                      Molten cheese can heal just about anything :-)

                                                                                                                                      This reminded me of my fondue pot that is tucked away.... somewhere.

                                                                                                                                        1. re: linguafood

                                                                                                                                          oh yeah, been way too long... actually, i used it last summer for bagna cauda, but it's been ages since i've done a proper fondue. must remedy.

                                                                                                                                      1. I truly hope that with the capture of the second suspect all of Boston can begin healing.

                                                                                                                                        Tried my hand at making a "Pocket" meal yesterday.

                                                                                                                                        Mixed some ground beef and sausage together, browned, then seasoned with a bulgogi/teriyaki type sauce. Added chopped Jalapeno and green onion, folded in a modified bread dough, and baked.

                                                                                                                                        Came out very good for a first attempt.

                                                                                                                                         
                                                                                                                                         
                                                                                                                                         
                                                                                                                                         
                                                                                                                                         
                                                                                                                                        5 Replies
                                                                                                                                        1. re: hannaone

                                                                                                                                          Those look good. I have got to start taking more pics!

                                                                                                                                          1. re: hannaone

                                                                                                                                            Sounds very good, hannaone! This would be a great thing to make and freeze to bring into work - thanks for the idea!

                                                                                                                                            1. re: LindaWhit

                                                                                                                                              That was kind of my idea, but out of the 2 dozen I made there are none left, My sons decided that "eat now" is better than "eat later".

                                                                                                                                              1. re: hannaone

                                                                                                                                                TWO DOZEN??? The pockets were small and the boys are big? ;-)

                                                                                                                                                1. re: LindaWhit

                                                                                                                                                  LOL! Full grown in their late 20's, and just two of the pockets filled me up.
                                                                                                                                                  Marathon computer gaming and all night munchies. They also polished off the four cheese logs I made along with the pockets.

                                                                                                                                                  I won't see any grandchildren until computer/human hybrids are possible. ;-p

                                                                                                                                          2. I'm excited to be making the Cochin coriander-cumin chicken posted by Nyleve, I'm getting ready to get it marinating now so it will have all day. The smell of toasting spices already has the attention of one neighbor. :)

                                                                                                                                            http://chowhound.chow.com/topics/896190

                                                                                                                                            While I'm in the kitchen I'll prep 2 chickens Zuni style for Monday or Tuesday night.

                                                                                                                                            3 Replies
                                                                                                                                            1. re: weezieduzzit

                                                                                                                                              That's a lot of great cooking.
                                                                                                                                              Zuni Chicken rocks!

                                                                                                                                              1. re: steve h.

                                                                                                                                                We haven't had Zuni in a while so we're both looking forward to it! I cook the second one while we're eating the first one so there are lots of planned leftovers and then lots of bones for a big batch of stock.

                                                                                                                                                I'm doing a TON of food prep today, I'm expecting a really busy week so lots of chopping, toasting, grinding, marinating, bagging and labeling. I don't usually do this but I don't want to get stuck with mediocre food or take out. Blech!

                                                                                                                                                1. re: weezieduzzit

                                                                                                                                                  "I don't usually do this but I don't want to get stuck with mediocre food or take out."

                                                                                                                                                  Words to live by. ;-)

                                                                                                                                            2. Tonight we are "running" a 5k. I say running in quotations because I haven't worked out in at least 3 years, so I will be walking. It's a "Rave Run"... loud music, lights, etc. SO's bday is Monday and when we were trying to figure out something to do for this, we realized most of his (mostly more fit) friends were doing this run, so we signed up too. But it should be fun since there's an after party... and I'm kind of a fan of not having to dress up to go out on a Saturday night... yoga pants and gym shoes ftw.

                                                                                                                                              It's perplexing me about what to do for dinner. The run is at 830, so I don't really want to eat dinner beforehand, but I have no idea if there'll be food available there, or if we'll trek somewhere else to eat. So, I guess it'll just be a heavier snack in the late afternoon and some kind of fast food or maybe a diner much later at night.

                                                                                                                                              4 Replies
                                                                                                                                              1. re: juliejulez

                                                                                                                                                A nighttime "rave" 5K?? Sounds like fun, I know some folks that would love that!

                                                                                                                                                Whats the after party like and where is it? The picnic thread got me thinking about them. Maybe you can pack a cooler with a post workout meal you, the SO and his friends could share? Even just nibbles and snacks…

                                                                                                                                                1. re: foodieX2

                                                                                                                                                  It's in a very large park downtown, but I have no idea how it'll be set up, and I'm guessing our car will be parked pretty far away from where we'll be. I would guess they have to have at least some snacks at the party, since most people do need to eat after a run.

                                                                                                                                                  1. re: juliejulez

                                                                                                                                                    Well have a blast! Happy b-day to the SO.

                                                                                                                                                    And maybe tuck a protein bar or some nuts your sports bra just in case, LOL!

                                                                                                                                                2. re: juliejulez

                                                                                                                                                  Sounds like a good time despite the "running."

                                                                                                                                                3. Dinner today is Garlic chicken salad with the raved warm bacon vinaigrette

                                                                                                                                                  Supper is likely a buffalo sirloin with mushrooms and onions

                                                                                                                                                  7 Replies
                                                                                                                                                  1. re: fldhkybnva

                                                                                                                                                    fldhkybnva,

                                                                                                                                                    When you say 'dinner' on a weekend, do you mean 'big midday meal', and then 'supper' is dinner time?

                                                                                                                                                    Or is 'dinner' dinner, and 'supper' is ahem, to borrow a phrase - 'fourthmeal'?

                                                                                                                                                    1. re: gingershelley

                                                                                                                                                      I am channeling my Southern grandmother and using it in the context of the latter, but as I'm usually a more than 3 meals a day eater dinner often becomes a repetitive occurrence :)

                                                                                                                                                      1. re: fldhkybnva

                                                                                                                                                        Like Linguafood; I am in awe of how much you can eat...... I would not fit through the door if I did that, no matter how much I exercised!

                                                                                                                                                        1. re: gingershelley

                                                                                                                                                          yeah, but she's a weight lifter, which is hard core, right??

                                                                                                                                                          1. re: mariacarmen

                                                                                                                                                            I do weight lift as a hobby mostly, nothing professional over here :)

                                                                                                                                                    2. re: fldhkybnva

                                                                                                                                                      Can't believe I missed it the first time I read through the posts a little earlier...buffalo sirloin - yay!!! Hope you enjoy it, personally we've never tried buffalo/bison sirloin, just ribeye.

                                                                                                                                                      1. re: littleflower

                                                                                                                                                        It was delicious and I can never find a big Buffalo top sirloin but they were on sale at Whole Foods this week so I couldn't resist.

                                                                                                                                                    3. Sunday gravy, pasta, and garlic bread here. I know it's only Saturday but we have friends here helping to put up a new fence as the old one was blown to bits by Sandy. I figured a big pot of meat would be appreciated at the end of the day.

                                                                                                                                                      I've actually never made it before. I've done meatballs in sauce and sausage in sauce but never several different types of meat at once in the same pot. I used short ribs, baby back ribs, braciole, hot sausage, and meatballs. We shall see!

                                                                                                                                                      7 Replies
                                                                                                                                                      1. re: Njchicaa

                                                                                                                                                        Sounds good. Fence builders get thirsty, too. ;-)

                                                                                                                                                        1. re: steve h.

                                                                                                                                                          We have 2 mini fridges filled behind the bar downstairs in the Man Cave. =)

                                                                                                                                                        2. re: Njchicaa

                                                                                                                                                          I have never made Sunday gravy either but your sure sounds great. What did you stuff the braciole with?

                                                                                                                                                          1. re: suzigirl

                                                                                                                                                            I just bought the braciole that they made at the supermarket. I've never attempted making it before. I did make the meatballs though.

                                                                                                                                                          2. re: Njchicaa

                                                                                                                                                            wow a true meat party! I'd be in, I'm sure it will be tasty.

                                                                                                                                                            1. re: Njchicaa

                                                                                                                                                              I think with short ribs, baby back ribs, braciole, sausage AND meatballs, the fence builders will be MORE than satisfied! Which reminds me - I need to get a braciole and make it before it gets really warm.

                                                                                                                                                              1. re: Njchicaa

                                                                                                                                                                I'd build a fence for some of that at the end of the day. And wine - don't forget the wine:)

                                                                                                                                                              2. Tonight will be really simple. Going to do some rice in the rice cooker, some mixed petite veggies in the rice cooker's steamer basket at the same time. I love it when you can do double duty like that. In my cast iron skillet will be some sauteed sliced mushrooms with some garlic butter. When those are done, I'll quickly saute some shrimp also in garlic butter with a dash of soy and some fresh squeezed lemon. I've made a mustard dipping sauce and a ginger dipping sauce for the shrimp. On the side will be a small salad with a fresh ginger dressing.

                                                                                                                                                                1. Tonight we're having friends over for a cookout. Pork chops, brined and rubbed with one of Penzey's blends, along with my old Polish friend's recipe for sauerkraut (bacon, onion, bell pepper, mushrooms, two kinds of sauerkraut), some baked sweet potato wedges, my sister's home canned apples for dinner. For nibbling on before, I made Reuben dip and chopped chicken liver spread to serve with toasted pumpernickle slices. I really like those dips with pumpernickle pretzel rods, but couldn't find any.
                                                                                                                                                                  For dessert, hubby made mango-pineapple-honey frozen yogurt.

                                                                                                                                                                  1. Wow, that warm bacon vinaigrette IS good! Well, how could warm bacon not be. It's quick and easy too - Butter Lettuce with turkey breast with bacon, blue cheese and warm bacon vinaigrette dressing. I'm wondering if you could make ahead and rewarm.

                                                                                                                                                                     
                                                                                                                                                                    7 Replies
                                                                                                                                                                    1. re: fldhkybnva

                                                                                                                                                                      What???? No mushrooms???? It was so funny - DH shopped today and came home with DOUBLE the amount of shrooms I requested. Guess I'll just have to eat them anyway. :-) Your salad looks great.

                                                                                                                                                                      1. re: boyzoma

                                                                                                                                                                        Thanks. Hilarious, I wanted to add some but I only have enough for my massive mushroom accompaniment to steak so I had to stay away from them. I've descended to skipping the meat in meals altogether and just loading up on mushrooms like a recent mushroom Stroganoff. I'm looking forward to the shrooms tonight, thanks for reminding me and enjoy yours as well! Do share any new and interesting ideas though I usually just love them sauteed.

                                                                                                                                                                      2. re: fldhkybnva

                                                                                                                                                                        fldhkybnva - not sure if I just missed seeing it posted or not, but would you mind letting us know how you make your warm bacon vinaigrette dressing? I have been on a kick lately of trying to make my own homemade salad dressings and wow - it's so true when they say how easy they are to make, how much better they taste, and how much healthier they are for us without the added preservatives, etc.

                                                                                                                                                                        1. re: littleflower

                                                                                                                                                                          Oh I used a combination of a few recipes I found online and the one on CHOW.

                                                                                                                                                                          Saute bacon, drain, spoon out fat but leave a few tbsp, add shallots and garlic, 4 tbsp vinegar (i used 1/2 red wine and 1/2 apple cider), 1/2 tsp dijon, few tbsp broth or stock, simmer for a few minutes, pour over salad greens

                                                                                                                                                                          1. re: fldhkybnva

                                                                                                                                                                            Sounds yum - thanks, need to add bacon to my grocery list and try this soon.

                                                                                                                                                                            1. re: littleflower

                                                                                                                                                                              I love that you have to add it to the list - it's always on mine...eeek! We have a nice collection of different varieties, it's like mustard or something in this house. The dressing is great and you can use as little or as much bacon grease as you want which is nice and also mix up the vinegars for variety.

                                                                                                                                                                              1. re: fldhkybnva

                                                                                                                                                                                One more question if you don't mind - what kind of broth do you normally use when preparing the bacon vinaigrette? Does it depend on what type of protein is on top of the salad, or do you want to stick with a more neutral vegetable broth?

                                                                                                                                                                      3. Lots of errand-running today - some errands accomplished, some not. (It really shouldn't be that hard to find a *small* suction-cup thermometer that goes between the bedroom window and the screen so I know how cold/warm it is outside without having to go downstairs and peer out onto the deck! I'll be searching on Amazon later on.)

                                                                                                                                                                        I'm making juliejulez' Chicken with Honey-Beer Sauce tonight. Picked up a single bottle of Narragansett Lager for the 1/2 cup of beer. We'll see if I like it to see if I want to drink the rest. Otherwise, can you freeze beer for later use in cooking? LOL

                                                                                                                                                                        The chicken will be sliced and served over basmati rice with sauteed asparagus, green beans, and carrots sprinkled with thyme on the side.

                                                                                                                                                                        http://www.myrecipes.com/recipe/chick...

                                                                                                                                                                        9 Replies
                                                                                                                                                                        1. re: LindaWhit

                                                                                                                                                                          Too funny- I grew up with people drinking a GIQ of Narragansett in the back seat of their father's Buick in high school- I can't imagine freezing it.
                                                                                                                                                                          GIQ= giant imperial quart.

                                                                                                                                                                          1. re: Berheenia

                                                                                                                                                                            OK, then freezing isn't the way to go. :-D And I've heard from friends that 'gansett was the Rolling Rock of my generation (the cheapo beer that everyone could afford that was a few steps up from Schlitz and PBRs).

                                                                                                                                                                              1. re: steve h.

                                                                                                                                                                                Well, I was pleasantly surprised. I was able to drink a decent-sized juice glass of the lager - so it didn't go to waste. Maybe my beer taste is really, really bad. :-D

                                                                                                                                                                                1. re: LindaWhit

                                                                                                                                                                                  How did you like the chicken?

                                                                                                                                                                                  And for the record, my SO loves PBR. But he's kind of a hick.

                                                                                                                                                                                  1. re: juliejulez

                                                                                                                                                                                    I liked it a lot, julie! I ended up simmering the sauce-glaze a bit longer than they call for in the recipe, and I also returned the chicken to the pan for some more cooking (these were Frankenchicken breasts, so I knew they weren't fully cooked after the initial browning on both sides). I think having them in the glaze, in a covered skillet, helped glaze them even more.

                                                                                                                                                                                    It's an easy dish, and very good - not too beery, not too mustardy, not too anything but just good!

                                                                                                                                                                                    1. re: LindaWhit

                                                                                                                                                                                      Cool, I'm glad you liked it. I think I'll definitely make it again and double the sauce ingredients so I can cook the chicken in it. My chicken was pretty thin (I pounded one breast out, and cut the other one in half so they were all even) so it was definitely done after just the browning.

                                                                                                                                                                              2. re: LindaWhit

                                                                                                                                                                                Linda, I take offense to your crack about Schlitz and PBR. I am a native Milwaukeean and know for a fact that Schlitz, PBR and even Blatz were artisanal brews carefully created from only the best hand selected junk yard grown hops and the finest samples of sewer water that could be found.

                                                                                                                                                                                1. re: Fowler

                                                                                                                                                                                  My deepest apologies, Fowler. The wild junkyard hops, ever so carefully chosen from a full field of inferior weeds and the thrice-strained sewer water makes for a superb pee-beer.

                                                                                                                                                                                  Schlmiel, Schlamazel, Hassenfeffer Incorporated!

                                                                                                                                                                          2. Smoked pork butt (Porkette!) is on tonight's menu. Madame Cartet's Potato Gratin, by way of Patricia Wells, will be the starch. Spinach will be on the side for color and taste. Maybe a California Pinot Noir to wash it all down.

                                                                                                                                                                            1. Boston is super active now that the businesses are open and that the bastards are no longer a threat. Try getting a seat at the bar!
                                                                                                                                                                              Brunch was a Noah Club- two Noah on the arks with a piece of American cheese in between. (A Noah on the ark is a piece of fried bread with a hole in the middle for an egg and flipped in a buttered fry pan, this is true comfort food.)
                                                                                                                                                                              Dinner is BLT's as we have some awesome bacon and tomatoes from Whole Foods.
                                                                                                                                                                              Tomorrow I'll make a proper dinner with a roast pork tenderloin and two veg.

                                                                                                                                                                              2 Replies
                                                                                                                                                                              1. re: Berheenia

                                                                                                                                                                                B...you go girl...so happy to hear all is ok!!!! the fill up at home with love!!!! you guys deserve it!

                                                                                                                                                                                1. re: Berheenia

                                                                                                                                                                                  So happy you can all get out and about again.... relief and cocktails for everyone; share stories, give hugs, and support for those grieving from Monday's hurt folks at the beginning of it all.

                                                                                                                                                                                2. Salad with beets, orange vinaigrette, and panko-crusted goat cheese. Then chicken cutlets coated in crushed pecans, asparagus, and sweet potato fries. I've been tossing the sweet potatoes with a little corn meal and smoked paprika before baking for extra crunch and flavor.
                                                                                                                                                                                  I have family visiting next weekend, so I'm also going to whip up a batch of gougeres for the freezer and marinate Castelvetrano olives in oil infused with orange rind, fennel seeds, crushed red pepper, bay leaves, thyme, and rosemary (a Dorie Greenspan recipe).

                                                                                                                                                                                  2 Replies
                                                                                                                                                                                  1. re: Hetterella

                                                                                                                                                                                    Nice salad, Hetterella! And nice chicken and fries - love the idea of tossing the sweet potatoes with corn meal and paprika. Will have to remember that!

                                                                                                                                                                                    1. re: Hetterella

                                                                                                                                                                                      loving that salad too- been ages since i've breaded a little goat cheese crottin - mmmm... and the olives! Castelveltranos are so amazing on their own, and to have them marinade in all that? wow.

                                                                                                                                                                                    2. I am happy to say that i am being released from kp duty tonight. We are heading to a pizza joint up the road a bit (across the street from my wonderful butcher) for beer and whatnot. I can't decide if I want a slice of white pizza with spinach or hawaiian pizza. I would love both but they are so big if i get both I will repeat Outback night all over again. I don't want to be miserable. A nice cold beer or a dirty martini to whet the appetite. James will probably get the wings and a small pie for himself.

                                                                                                                                                                                      1. My housemate and I were both thinking of mexican food today; she came home with makings for old-school beef soft tacos, and I was going to re-purpose some of my pork shoulder from last sunday into a taco filling by rinsing of the bbq seasonings, and simmering with some a chili in adobo, chopped onion, garlic, and taco seasonings like cumin, oregano, etc.

                                                                                                                                                                                        That is going on the stove now, guacamole made and letting it's flavors meld. Jalapeno's in pickling brine.

                                                                                                                                                                                        So it will be both crunchy and soft tacos with beef or pork fillings, and her homemade refried beans from last weekend on the side - Pass the chips and guac - and a beer:)

                                                                                                                                                                                        1 Reply
                                                                                                                                                                                        1. re: gingershelley

                                                                                                                                                                                          Hungry minds think alike I guess - I had a craving for something with a South American swing and so marinated a few chicken breasts in a Peruvian chicken like spice mixture. If it's good I hope to make a full roasted chicken so we'll see. Enjoy!

                                                                                                                                                                                        2. Not much day to day cooking going on here for the past week and a half as I recently started a new job; a few dishes I had during that time was home made lasagna with fresh pasta; duck potstickers (made with duck confit) served with a sesame cabbage slaw; cheese ravioli with homemade marinara; steak one night and a couple days ago, I cooked a pot of short ribs in a roasted mushroom, onion and carrot sauce which was really good; it was served with rice pilaf and peas/carrrots..tonight was no cooking night and I made do with ham/cheese sub on whole wheat roll and multigrain sweet potato chips (Green Giant, these were good...my first time trying)

                                                                                                                                                                                          Trying to decide what's on the menu for tomorrow; the weather has gone from 70's - 80's back down to the low 60's; I'm thinking gumbo...

                                                                                                                                                                                          3 Replies
                                                                                                                                                                                          1. re: Cherylptw

                                                                                                                                                                                            Congrats on the new job, and YUM on the duck potstickers!

                                                                                                                                                                                            1. re: LindaWhit

                                                                                                                                                                                              Echoing LindaWhit's congrats on your new job - how exciting! Amazing that you made all those dishes too - especially drooling over that pot of short ribs you made. I can't eat beef (hard for my tummy to digest) but I can eat bison, so I am very much looking forward to trying bison short ribs at some point in the near future.

                                                                                                                                                                                            2. re: Cherylptw

                                                                                                                                                                                              yeah, those duck potstickers stood out for me too! and i'm hoping you're enjoying the new job, as well!

                                                                                                                                                                                            3. So tonight we had Yukejon, a Korean spicy beef soup.
                                                                                                                                                                                              Shredded beef brisket, enoki mushrooms, coral mushrooms, fern sprouts, and green onions in a spicy beef broth.

                                                                                                                                                                                               
                                                                                                                                                                                               
                                                                                                                                                                                               
                                                                                                                                                                                               
                                                                                                                                                                                               
                                                                                                                                                                                               
                                                                                                                                                                                               
                                                                                                                                                                                               
                                                                                                                                                                                              1 Reply
                                                                                                                                                                                              1. re: hannaone

                                                                                                                                                                                                Oh, wow. That looks fantastic. Lucky you.

                                                                                                                                                                                              2. Bring on the fungus...

                                                                                                                                                                                                Bison sirloin with red wine sauteed mushrooms and onions.

                                                                                                                                                                                                 
                                                                                                                                                                                                 
                                                                                                                                                                                                6 Replies
                                                                                                                                                                                                1. re: fldhkybnva

                                                                                                                                                                                                  The bison sirloin looks and sounds yum - wait until you two try the bison ribeye!! Truly one of the best cuts of buffalo/bison - hope the sirloin was tender and flavorful, too!
                                                                                                                                                                                                  Perfect that you all paired it with red wine and the mushrooms/onions for added depth of flavor.

                                                                                                                                                                                                  1. re: littleflower

                                                                                                                                                                                                    It was a great piece of meat, I wish I could get my hands on a bison ribeye but haven't seen any around.

                                                                                                                                                                                                    1. re: fldhkybnva

                                                                                                                                                                                                      The Whole Foods where I used to live would have a supply of most cuts of buffalo/bison on hand in the back where they cut all of their meats. They normally only had one cut on display, but usually that did not include the ribeye. All I had to do was ask if they would hand cut a 10 oz (or however large of a steak you're looking for) bison ribeye for me and they were happy to do so (and they even trimmed the excess fat for me, too!). You may want to ask if they will provide that service for you at your WF.

                                                                                                                                                                                                      1. re: littleflower

                                                                                                                                                                                                        Oh great, thanks. I know the butchers there well and so I'm sure if they can do it, they will.

                                                                                                                                                                                                  2. re: fldhkybnva

                                                                                                                                                                                                    I don't really eat much red meat, but those mushrooms look delicious.

                                                                                                                                                                                                    1. re: Musie

                                                                                                                                                                                                      I think when sauteed and browned mushrooms are meat :) I often eat a plate of mushrooms, so yummy and delicious.

                                                                                                                                                                                                  3. let's see... thursday i was at the oldster's, and made him some of that pork shoulder steak thingy we've been liking so much.... he kind of pooh-pooh'ed it... broccoli and potatoes (for him) on the side... nothing fancy... no cooking Fri. (take out tacos for me and the BF)... today, yep, no cooking, we took the oldster out for dinner - he wanted ravioli - he actually got a craving from seeing a commercial about Chef Boyardee - um, yikes. so we took him to an italian restaurant. i think he was actually disappointed that what he got were not those. i had caesar salad, roasted salmon and sauteed spinach. why, i don't know. i've not lost one. ounce. on this low carb thing. sigh. ALTHOUGH, i have to say i'm not dying for carbs, so it's not hard to do. guess i just need to smallen the portions of what i am eating. and duh, get active again.

                                                                                                                                                                                                    tomorrow, however, if i get my butt out of bed at a decent hour, i will prepare the marinade and sauce for lingua's NYT chicken recipe and at least leave it ready for the BF to stick the chicken in for at least 3-4 hours while i'm at the oldster's again, and that'll be WFD Sunday night. of course, it's after 2:00 a.m. now, and after my second new fixation, Manhattans.... so we'll see if sleeping in holds sway...

                                                                                                                                                                                                    I'm T-3 days to being Chicago-bound.... YAY ME!
                                                                                                                                                                                                    nice to see y'all cookin up a frenzy. carry on.

                                                                                                                                                                                                    1. Dinner comes from "River Cottage Veg Every Day", Hugh Fearnley-Whittingstall, 2011. It's a book crammed with recipes I want to cook and they are ones where I just know I'm not going to miss having meat for dinner. We're having sweet potato & peanut gratin - for no other reason than we had sweet potates in the house for something else that we never got round to cooking.

                                                                                                                                                                                                      You slice the sweet potatoes fairly thinly (for readers familiar with British coinage, he suggests that's about the thickness of a 10p coin). The slices get tossed in a mix of a little sunflower oil, chopped garlic, cream, s & p. Half of this mix goes into a gratin dish. Meanwhile, you've mixed peanut butter (he suggests the crunchy no-sugar added type - we only have the bog standard version that, in this house, usually goes on toast, or into satay sauces) with lime zest and juice. This gets spread, in dollops, onto the potato. Then the rest of the sweet potato mix goes on. Dish is covered with foil and it gets 20 minutes at 190. Foil off and another 30 minutes or so, until it's cooked through and the top has gone crispy. He says it'll need a leafy salad to go with it and I'm sure he's right - we've a supermarket mixed bag of spinach, watercress and rocket that should do nicely.

                                                                                                                                                                                                      Red Leicester cheese for afters.

                                                                                                                                                                                                      3 Replies
                                                                                                                                                                                                      1. re: Harters

                                                                                                                                                                                                        very interested to see how you like this... do tell.

                                                                                                                                                                                                        1. re: Harters

                                                                                                                                                                                                          Just ask some African countries; sweet potatoes and peanuts are a natural pair! Sounds great, Harters.

                                                                                                                                                                                                          Do report back on that one. Seems like it would be good with a pork roast, if - ahem - you couldn't do without meat.

                                                                                                                                                                                                          1. re: Harters

                                                                                                                                                                                                            This was really lovely - and I didnt miss the meat.

                                                                                                                                                                                                            The peanut butter gave a richness, tempered by the zing from the lime. The chilli didnt really make an appearance - it was very, very mild - a hotter one would add another layer.

                                                                                                                                                                                                            And H F-W was right. it absolutely needed the crisp salad, as everything would have been a bit soft, otherwise. Endive would be good bringing a bit of bitterness to it (that's the endive that's cigar shaped, not the lettuce like one)

                                                                                                                                                                                                            Here's a link to the recipe (and a handful of others from the book). Please go try this one next time you want a veggie dinner. http://www.guardian.co.uk/lifeandstyl...

                                                                                                                                                                                                          2. Portabella mushrooms baked with garlic and provolone.
                                                                                                                                                                                                            Romaine , chunked blue cheese, roma tomato, garlic crouton, celery, and cucumber, with a sour cream , garlic dressing.
                                                                                                                                                                                                            Potatoes risole, home made creamed spinach ,grilled skirt steak, with house made sofrito ,potatoes, on the grill , with garlic and some simple HagenDAS with chocolate syrup.

                                                                                                                                                                                                            5 Replies
                                                                                                                                                                                                              1. re: fldhkybnva

                                                                                                                                                                                                                I agree. You had me at Portabella mushrooms!

                                                                                                                                                                                                                1. re: boyzoma

                                                                                                                                                                                                                  Another round tonight with Zuni roast chicken - my diet seems to consist of "meat x" on bed of mushrooms

                                                                                                                                                                                                                  1. re: fldhkybnva

                                                                                                                                                                                                                    I think it is time for a 'shroom thread! Let me count the ways I luv thee!

                                                                                                                                                                                                                    1. re: PHREDDY

                                                                                                                                                                                                                      I posted a "what's your favorite mushroom" thread a few weeks ago but a "what's your favorite mushroom recipe" thread might be in order.

                                                                                                                                                                                                            1. I survived the 5k. I even managed to sort of run about half of it. But I hurt today. And I'm still of the belief that running for fun is really stupid. I don't get it.

                                                                                                                                                                                                              We ended up going out afterwards for mexican food where I put down 3 carne asada tacos and some chips with some really really hot salsa. I like hot but good lord, this was HOT. Nobody else even had any.

                                                                                                                                                                                                              Today I'm taking the SO to the airport in a bit so he can head off to MA, and plan to be a sloth the rest of the day. For dinner, I'm going to grill up a steak, and saute some green beans to go with it. It's actually grilling weather for once and I didn't buy the ingredients for the asian chicken I've been dying to try :(

                                                                                                                                                                                                              11 Replies
                                                                                                                                                                                                              1. re: juliejulez

                                                                                                                                                                                                                " And I'm still of the belief that running for fun is really stupid. I don't get it."

                                                                                                                                                                                                                You would get it if the finish line was right next to a bar. Those were the only races I ever ran in. :-)

                                                                                                                                                                                                                1. re: Fowler

                                                                                                                                                                                                                  Ha... we were very dismayed to find out the "after party" had no alcohol or even food. My SO said we wouldn't have even done the run if he had known there was no "reward" at the end.... especially since we each paid $60!

                                                                                                                                                                                                                  1. re: juliejulez

                                                                                                                                                                                                                    What the hell?? what kind of party is that? you were gypped!

                                                                                                                                                                                                                    1. re: mariacarmen

                                                                                                                                                                                                                      A stupid lame party, that's what kind of party that was.

                                                                                                                                                                                                                    2. re: juliejulez

                                                                                                                                                                                                                      No alcohol or food?! The race organizers need to get their priorities straight. :-)

                                                                                                                                                                                                                      In all seriousness though, when I used to "run" (mostly walk) 5K's I used to really look forward to all the food goodies they had for us post-race.

                                                                                                                                                                                                                    1. re: juliejulez

                                                                                                                                                                                                                      glad you had fun!

                                                                                                                                                                                                                      My dad used to always say "I have never seen a happy looking runner". :)

                                                                                                                                                                                                                      1. re: juliejulez

                                                                                                                                                                                                                        Running really is stupid. Congratulations on that epiphany :-)

                                                                                                                                                                                                                        1. re: juliejulez

                                                                                                                                                                                                                          We cook for fun on this board. Maybe there is a runners board for those who run for fun but you won't find Berheenia on it! haha

                                                                                                                                                                                                                          1. re: Berheenia

                                                                                                                                                                                                                            Haha...that one made me laugh, Berheenia. Needed a good chuckle today! :-)

                                                                                                                                                                                                                          2. re: juliejulez

                                                                                                                                                                                                                            I was a runner for some 25 years, then it came to an end four years ago after 7 hours of spine surgery!
                                                                                                                                                                                                                            My favorite 5K run is on Thanksgiving, called a Turkey Trot, run thru a quaint old town....
                                                                                                                                                                                                                            I love it, for two reasons, it raises $$$ for a local hospital's cancer unit, and at the end, they serve deep fried turkey, as much as you want, along with cold beer!

                                                                                                                                                                                                                            I walk now, but fast to the finish line for deep fried turkey!

                                                                                                                                                                                                                          3. hey y'all, to those who have made the NYT's Trini Chicken and not fried it - when or do you end up using the sesame oil? it appears to me it's used to fry with mixed with the canola oil, not in the marinade or dipping sauce.... so if you're not frying, you don't use sesame oil at all? i'm about to start the process so if anyone has any thoughts on this, please chime in. i was thinking of not frying, but i'm tempted to add the sesame oil to the marinade so that at least there is some sesame oil element to the dish, as it seems that was intended....

                                                                                                                                                                                                                            ETA - lingua just answered me elsewhere. she said she added about a tbls. to the marinade. imma try that.

                                                                                                                                                                                                                            4 Replies
                                                                                                                                                                                                                              1. re: linguafood

                                                                                                                                                                                                                                I'm convinced! Gonna fry! Chicken marinating as we speak.

                                                                                                                                                                                                                              2. re: mariacarmen

                                                                                                                                                                                                                                That's what I did, and I grilled the poultry. So far, I am the only one who didn't rave over the dish, but I think it was 'cause I did turkey thighs, and they were just kind of tough - which distracted from the flavor.

                                                                                                                                                                                                                                With all the continueing love for this recipe, I am going to try with chicken parts again. And will probably grill again, as weather forcast for this week is sun, sun, sun!

                                                                                                                                                                                                                                1. re: gingershelley

                                                                                                                                                                                                                                  I've only used BISO thighs, and they come out fantastically.

                                                                                                                                                                                                                              3. I'm not originally from the East Coast so I don't go as ramp crazy as others do when these little leeks come in season. But I couldn't help think pickled ramps might be a great snack to have on hand for unexpected company so I bought several bunches at the farmer's market for canning. The leaves do not fare as well as the bulbs, so I've saved the leaves for tonight's dinner. Chicken paillards with brown butter, capers and wilted ramps. Roast asparagus with black pepper zabaglione. Maybe some braised napa cabbage as well so I have that on hand for this week's lunches.

                                                                                                                                                                                                                                1 Reply
                                                                                                                                                                                                                                1. re: JungMann

                                                                                                                                                                                                                                  Pickled ramps sound delicious!

                                                                                                                                                                                                                                2. Making Mario Batali's recipe for Chicken Alla Diavolo today (lemon and orange juice/zest, red pepper flakes) along with some kind of potatoes--probably roasted and steamed carrots. Easy which leaves me time to try to make the mint chocolate chip ice cream in Ad Hoc at Home.

                                                                                                                                                                                                                                  1 Reply
                                                                                                                                                                                                                                  1. re: Njchicaa

                                                                                                                                                                                                                                    WOW! This is a great recipe! I used boneless skinless chicken breasts as that's what I had on hand. I usually hate eating grilled chicken breasts b/c I ate entirely too many of them as a child. The nice lemon/citrus flavor of the meat was so delicious and I just couldn't stop eating it. My husband already told me to put this chicken on top of his weekday lunch of salad and chickpeas instead of the canned tuna I usually use.

                                                                                                                                                                                                                                    If I have to eat chicken breasts, I think they will always be made this way.

                                                                                                                                                                                                                                  2. "Lunch/dinner" this lovely Sunday was stuffed chicken boobs with a combination of Muenster and Dubliner cheese, sauteed onions and prosciutto. I also tried the roasted brussels sprouts again as I burned the last batch and I think I'm in the camp of not liking them. I didn't detest them but something about them I didn't like which I can't pinpoint. I love broccoli and cabbage. It may look like a mini cabbage, but doesn't taste like one :)

                                                                                                                                                                                                                                    I'm very excited - cedar plank salmon, one of my favorite fish

                                                                                                                                                                                                                                     
                                                                                                                                                                                                                                    8 Replies
                                                                                                                                                                                                                                    1. re: fldhkybnva

                                                                                                                                                                                                                                      Before you write off Brussels sprouts entirely, I highly recommend trying a couple of different preps. I adore them shredded and sauteed in bacon grease, then seasoned with herbs of your choice, lemon juice and/or parmesan or other hard cheese. They also make a DELICIOUS gratin - just chop them up, saute briefly with a shallot or two, pour in cream to come about halfway up the sides of the sprouts, top with parmesan and bake at 400 until bubbly and browned. SO good. I made the gratin for my family at Christmas and I thought my sister (who isn't really a big eater at all, and prefers sweets to savory foods) was going to knife someone to get at the last serving.

                                                                                                                                                                                                                                      1. re: biondanonima

                                                                                                                                                                                                                                        Ooh, I think the shredded idea might work. I think it was the texture of all the leaves in the middle mushing around in my mouth-wow, what a picture. I really want to like them which is odd but love most veggies and they are such nutrition powerhouses.

                                                                                                                                                                                                                                      2. re: fldhkybnva

                                                                                                                                                                                                                                        In response to a suggestion here montha back, I tried roasting the nasty farty things. All it does is intensify the vile farty flavour. So many lovely vegetables out there, I can pass on sprouts (and okra and kohl rabi, by the way)

                                                                                                                                                                                                                                        1. re: Harters

                                                                                                                                                                                                                                          Hahaha...I must say I am with you, Harters. I have personally never met a brussels sprouts that I've care for. I have tried them prepared in a variety of ways and as far as liking any of them no-can-do. Must be a personal preference because I cannot acquire a taste for them

                                                                                                                                                                                                                                          1. re: Harters

                                                                                                                                                                                                                                            Can't stand them either. I call them little farts, lol!

                                                                                                                                                                                                                                          2. re: fldhkybnva

                                                                                                                                                                                                                                            What about roasting them in bacon fat and then serving them with crunchy bacon on top? I mean, bacon!

                                                                                                                                                                                                                                              1. re: gini

                                                                                                                                                                                                                                                I will refer to Harter's post about the ' vile farty flavor".... the Brussel Sprout is not for everyman - even with bacon.

                                                                                                                                                                                                                                                I find, if people don't think they like them, shaved brussels sauteéd with bacon, shallots & thyme (deglaze with madeira) does a good job of making them better - for those who already like 'em - maybe even best; with a garnish of fried capers, garlic croutons, and a drizzle of balsamic. Delish!

                                                                                                                                                                                                                                            1. It's a super-sunny day here in Happy Valley, so I think I'll finally be swinging around the vacuum cleaner! Happy fun time.

                                                                                                                                                                                                                                              I had ambitions to bleach/clean the base boards, but we'll see if that actually happens. There's a bunch of them, and I can just see myself losing steam halfway through...

                                                                                                                                                                                                                                              After a tasty 2 AM bacon snack last night, I've not been particularly hungry for anything, but all y'all's posts about steak make me crave a hunka beef. It's cold out, but I might just hafta throw a big fat rib-eye on the Weber.

                                                                                                                                                                                                                                              My sweetie returns from his Chicago trip tonight, so I'm looking forward to that, too.

                                                                                                                                                                                                                                              The fridge smells of porkapalooza -- the shoulder is bathing in a huge vat of brine & will get a rub-down at some point tonight before I throw it in the oven for my boys tomorrow night :-)

                                                                                                                                                                                                                                              It's been a fun bachelorette weekend.

                                                                                                                                                                                                                                              1. It's chilly here in southern Connecticut. Temps were in the low 30s last night and have yet to crack 45 today.

                                                                                                                                                                                                                                                Today's mid-day meal is lasagna. Deb had some leftover Bolognese sauce in the coolerator so it was a natural. I greased the cooking wheels with a brut rose. Deb is also repurposing some ham in a split pea soup for duty later this week. Taken together, the lasagna in the oven and the soup on the stovetop are making the house smell great. They also add a little warmth.

                                                                                                                                                                                                                                                I'll serve a house red with the lasagna.

                                                                                                                                                                                                                                                1. I'm making a chicken and brown basmati dish . Chicken thighs marinated in preserved lemon, garlic and ginger, browned stovetop then braised in the oven with the basmati in chicken broth, more preserved lemon, garlic and coriander seeds. spinach and dandelion greens sauteed in olive oil on the side.

                                                                                                                                                                                                                                                  2 Replies
                                                                                                                                                                                                                                                  1. re: magiesmom

                                                                                                                                                                                                                                                    that sounds delicious, MM - I love the taste of preserved lemons (well, at least those which I have had prepared for me - I have never tried making them from scratch myself) so all around sounds like a great dish!

                                                                                                                                                                                                                                                    1. re: littleflower

                                                                                                                                                                                                                                                      They are so easy to make, well worth the trouble imo.

                                                                                                                                                                                                                                                  2. Been a few days since I've updated here..

                                                                                                                                                                                                                                                    Friday was a favourite of mine, Spring Pig Pasta. I make a spring sauce from asparagus, peas, mint and milk, then blend it together and serve over pasta and top with crispy bacon. It really needs the bacon too to introduce a little texture.

                                                                                                                                                                                                                                                    Last night was date night. We went to our usual place. SO had ribs and I had a quasedilla.

                                                                                                                                                                                                                                                    Tonight my husband is taking his second try at singapore rice noodles. Hasn't reached the table yet, but it smells pretty damn good!

                                                                                                                                                                                                                                                    3 Replies
                                                                                                                                                                                                                                                    1. re: Musie

                                                                                                                                                                                                                                                      Love the sound of that pasta sauce, Musie! Will have to try it very soon.

                                                                                                                                                                                                                                                      1. re: Musie

                                                                                                                                                                                                                                                        whoa, that pasta sauce sounds fantastic!

                                                                                                                                                                                                                                                        1. re: mariacarmen

                                                                                                                                                                                                                                                          http://ten.com.au/tvshows/jamieoliver...

                                                                                                                                                                                                                                                          It's pretty much this Jamie Oliver recipe. I tried using salmon in it before (as I could'nt find smoked trout), but I found it couldn't hold up to the other flavours, so this is where the bacon was introduced. It also works great when using frozen vegetables instead of fresh.

                                                                                                                                                                                                                                                      2. More errands today. The kittehs got a new climbing/scratching post that seems to have been well received. I'm sure the catnip infusion already on the carpeting had *nothing* to do with their enthusiastic initial first use and then tear-about throughout the house. :-)

                                                                                                                                                                                                                                                        Dinner is vegetarian. I've peeled and sliced a very large carrot, a half a large red bell pepper, half an onion, and about 15 asparagus spears. They were put in a ziploc bag to which I added olive oil, salt, pepper, Aleppo pepper, and dried thyme. It all roasted in a hot oven (along with another roasting pan that holds a Frankenchicken breast which will be used for lunch at work the next couple of days).

                                                                                                                                                                                                                                                        The roasted veggies will be tossed with pasta (using up several 1/3-filled boxes of penne and cellentani spirals), and then tossed with a creamy roasted red pepper sauce (half a jar of roasted red pepper, whirled in the food processor with about 2 Tbsp. of the liquid it sat in and a 1/4 tsp. of Aleppo pepper, with about 1/3 cup of heavy cream added and the whole lot warmed on low heat). A sprinkle of grated Parm-Reg and a crusty roll alongside, and it's dinner.

                                                                                                                                                                                                                                                        Yes, there is wine. :-)

                                                                                                                                                                                                                                                        5 Replies
                                                                                                                                                                                                                                                        1. re: LindaWhit

                                                                                                                                                                                                                                                          That sounds outstanding, Linda! You had better hope your neighbors do not smell that cooking up or they will all be on your doorstep asking for a seat at your dinner table.

                                                                                                                                                                                                                                                          Thanks for the details on the creamy roasted red pepper sauce. I will try that soon!

                                                                                                                                                                                                                                                          1. re: Fowler

                                                                                                                                                                                                                                                            Fowler, I seem to have a penchant for buying jars of roasted red peppers at my local Ocean State Job Lot. I realized a few weeks ago that I had 4 - two that are 15.5 oz. and two that are 24 oz. I realized I needed to use some up! LOL

                                                                                                                                                                                                                                                            And unless my windows are open, I can't smell anything my neighbors are cooking, so I'm assuming they can't smell what I'm cooking. Mine! Alllllll mine! ;-)

                                                                                                                                                                                                                                                            1. re: LindaWhit

                                                                                                                                                                                                                                                              I love roasted red peppers and like to lay them on a cooked chicken franken breast with some fontina cheese and give it a blast in the oven- pan sauce to taste.

                                                                                                                                                                                                                                                              1. re: Berheenia

                                                                                                                                                                                                                                                                I love them too! Obviously. Love the idea of using them as a topper for chicken with the fontina. Will have to remember that.

                                                                                                                                                                                                                                                                1. re: LindaWhit

                                                                                                                                                                                                                                                                  I love roasted red pepper sauce too. Now I've gotta make some soon! It's also good as a dip for scallops! Yummy. Lucky you, Linda. I may just have to stock up on them myself.

                                                                                                                                                                                                                                                        2. It has been a nice peaceful Sunday around the suzigirl household. Love lazy sundays. Tonight I am having meatballs I brown gravy with mashed Yukon golds and broccoli au gratain. The broccoli sends off small florettes off the stem after you pick the main head so i still have broccoli in the garden. Sliced tomatoes with ranch to start with.

                                                                                                                                                                                                                                                          1. Hubby is out of town this weekend so it's just me and the kids. When he's gone, we always eat stuff he doesn't like. :)

                                                                                                                                                                                                                                                            Last night I made a baked chicken spaghetti - kids request. I cooked the pasta, and tossed it with a cream of chicken/sour cream/milk mix. Then I added some leftover grilled chicken tenders that were wrapped in bacon (sliced those up), and some chopped onion and red bell pepper. Put that in a baking dish and topped with a little cheddar cheese and crushed crackersand baked until bubbly and browned. Kids pronounced it a hit.

                                                                                                                                                                                                                                                            Tonight we're having fried pork chops, mashed potatoes with pork gravy, green beans and sliced cucumbers. Also kids' request.

                                                                                                                                                                                                                                                            3 Replies
                                                                                                                                                                                                                                                            1. re: boogiebaby

                                                                                                                                                                                                                                                              If the kids are happy, Mom is happy. :-D

                                                                                                                                                                                                                                                              1. re: boogiebaby

                                                                                                                                                                                                                                                                the pork chop dinner sounds like the ultimate comfort food meal, I would be requesting it too!!!

                                                                                                                                                                                                                                                                1. re: boogiebaby

                                                                                                                                                                                                                                                                  It's great your kids know what you make and make requests!

                                                                                                                                                                                                                                                                  You are a good cook it appears if your kids are into the food enough to ask for things

                                                                                                                                                                                                                                                                2. We had lots of veggies to use up so made a spiced bean stew based on one we had at a veggie cafe in Vauxhall years ago. It's a tomato based sauce with brown mustard seeds, cumin, turmeric, ginger and garlic with a mix of beans thrown in - today we used up snow peas, yellow beans and some frozen fava beans with parsley and chives thrown in at the end. The original recipe had lovage in but there was none to be found in DC today. Brown rice on the side.

                                                                                                                                                                                                                                                                  3 Replies
                                                                                                                                                                                                                                                                  1. re: helen_m

                                                                                                                                                                                                                                                                    I think you will need to grow your own lovage in a pot, maybe DC is different but I have never seen it for sale in New England.

                                                                                                                                                                                                                                                                    1. re: GretchenS

                                                                                                                                                                                                                                                                      i have never seen lovage for sale anywhere even in a farmer's market; perhaps too out of the mainstream.

                                                                                                                                                                                                                                                                      Seeds or a start and a pot is the way to roll for that. Tender inner celery leaves can be substituted.

                                                                                                                                                                                                                                                                    2. re: helen_m

                                                                                                                                                                                                                                                                      I've seen lovage at the Takoma Park farmer's market in summer.

                                                                                                                                                                                                                                                                    3. Lazy food: oven roasted tomatoes, fresh mozzarella and some bread. Artichokes, probably roasted.

                                                                                                                                                                                                                                                                      1. Cedar-plank salmon - I seasoned the salmon with Cavendar's Greek seasoning, pepper, garlic and lemon and baked in the oven. My belly is happy! This was my first taste of sockeye salmon as for some reason I have avoided it because I grew up listening to mom go on and on about how much she didn't like sockeye and just stuck with my favorite King. It's good, but very different flavor. it's even happier with the side of green beans inspired by suzigirl.

                                                                                                                                                                                                                                                                         
                                                                                                                                                                                                                                                                        2 Replies
                                                                                                                                                                                                                                                                        1. re: fldhkybnva

                                                                                                                                                                                                                                                                          That looks wonderful. I've only had cedar plank salmon with a maple glaze and it was wonderful.

                                                                                                                                                                                                                                                                          1. re: boyzoma

                                                                                                                                                                                                                                                                            Yea, all the recipes I found included some sort of syrup or brown sugar which I image would be good. I've never been the biggest syrup lover and am usually quite low carb, but I think the next time well try out one of those recipes on a high carb refeed day or something as they look so caramleized and delicious. My other hesitation was whether it would cover the flavor of the salmon. I usually do very simple lemon and herbs because I love it's natural flavor.

                                                                                                                                                                                                                                                                          1. re: fldhkybnva

                                                                                                                                                                                                                                                                            Mmm mmm. They look very bacon-y. I hope you liked them.

                                                                                                                                                                                                                                                                            1. re: suzigirl

                                                                                                                                                                                                                                                                              Yea, it was "only" 4 slices but I kept most of it on the side to top with so it wasn't too chewy. They were delicious. I never realized they were so simple, definitely a frequent veggie side dish now. I love asparagus and roasted asparagus is nearly a daily occurrence in our house but the green beans I love just as much so will offer some variation and are cheaper than those darn spears.

                                                                                                                                                                                                                                                                              1. re: fldhkybnva

                                                                                                                                                                                                                                                                                It is for sure much cheaper than asparagus. And it is cooked with bacon. What's not to love about that. I had to giggle a bit about you stinking of garlic to a workmate. I have been accused of smelling like a pizza once or twice. Oh well. Garlic is good stuff. Pish posh to those who don't understand. :-)

                                                                                                                                                                                                                                                                                1. re: suzigirl

                                                                                                                                                                                                                                                                                  Yup, no cutting back on garlic for me. Oh, I did add a few tbsps of red wine vinegar to the beans which was nice but I have an odd fascination with acetic acid. I think a sprinkle of malt vinegar when eating might also be nice.

                                                                                                                                                                                                                                                                          2. Trini-Chinese Chicken! damn, that's good chicken. i followed the recipe and fried, after all, and it was excellent. my only mistake was in using thigh/leg combos and they really take a long time to cook - had a bit of rawness in the middle, so i had to throw them back in. but the flavor on these is excellent. i marinated the chicken for close to 7 hours (it's not really supposed to go past 6 because of the lime, but there was no problem in texture.) the chicken comes out of the marinade a lovely mahogany color, as if it's already cooked. the chinese 5 spice is actually subtle - i mean, you can taste it, definitely, but it's not overwhelming. the char that the chicken gets from frying just takes this dish over the top. and the sauce!!! i know lingua rhapsodized over that sauce before, and i'm doing it too. it really does have that whole Caribbean zing to it - such a simple sauce - oyster sauce, habanero hot sauce (or scotch bonnet-same thing - i could have used more - the recipe calls for 3 tbs., and i think i used 2-1/2 tbs. of the habanero because the BF doesn't always love it as hot as i do. it was sniffly hot but not kill-me hot. i do love heat, so next time i might add some fresh minced habanero to it.), fresh lime juice & pepper - that's it! fresh and hot and salty and tangy!

                                                                                                                                                                                                                                                                            with the chicken i steamed some butternut squash and tossed it while still hot with some dark soy sauce, sesame oil and scallions. a quick-pickled cabbage & scallion slaw on the side finished us off.

                                                                                                                                                                                                                                                                            the BF loved this too. I'll be making it again. next time i'll try just thighs as they're easier to maneuver and take less cooking time - plus more surface area to be marinated. and i might try starting in the frying pan but finishing in the oven to make sure they're cooked through. although that may not be a problem with smaller thigh pieces. as you can see by the pics, these were pretty huge. we have one leg/thigh piece left, which i'm sure won't make it past the late night cocktail/snacking portion of the evening. and more sauce!

                                                                                                                                                                                                                                                                            I have to say it: WINNER WINNER CHICKEN DINNER!!

                                                                                                                                                                                                                                                                            Thanks, lingua!

                                                                                                                                                                                                                                                                             
                                                                                                                                                                                                                                                                             
                                                                                                                                                                                                                                                                             
                                                                                                                                                                                                                                                                            8 Replies
                                                                                                                                                                                                                                                                            1. re: mariacarmen

                                                                                                                                                                                                                                                                              Aw. While I appreciate the praise, all the thanks should go to the NYT magazine, which can be sorely lacking in good recipes.

                                                                                                                                                                                                                                                                              Thankfully, this is a real keeper! I've yet to fry it, and I'm glad you liked it. Thighs are def the way to go.

                                                                                                                                                                                                                                                                              That sauce is magic. I find myself looking around the house/fridge (ok, more fridge than house '-)) for things to dip in it.

                                                                                                                                                                                                                                                                                1. re: mariacarmen

                                                                                                                                                                                                                                                                                  Wow, great pics, and great job - the sides seem perfect too!

                                                                                                                                                                                                                                                                                  I must try this again and pay more attention. Pile o' thighs to buy for this... I am on a mission as you all have so much goodness to say on this recipe and for me it was a meh. Tell's me the cook was not properly about her business when I made it (ssshhhhh! Don't tell I made a bad recipe - I hardly use them, and then, well - I failed.) Doooh!

                                                                                                                                                                                                                                                                                  Yours looks amazing - the pics are GREAT!

                                                                                                                                                                                                                                                                                  1. re: gingershelley

                                                                                                                                                                                                                                                                                    thanks gs! do try it again! i can't imagine anyone finding this recipe meh... unless you really just don't like those flavors - in particular the five spice. and don't be shy on the scotch bonnet sauce (or habanero) unless you're really heat-averse-it really makes the sauce.

                                                                                                                                                                                                                                                                                    1. re: mariacarmen

                                                                                                                                                                                                                                                                                      I love 5-spice, and everything in that recipe - that's why I couldn't figure out why it was meh. I am getting chicken thighs today (last day of a sale), and will make for dinner tonight, and report back on the next thread!

                                                                                                                                                                                                                                                                                      1. re: gingershelley

                                                                                                                                                                                                                                                                                        I thought it was meh. I must have gone wrong somewhere with all the raves here.

                                                                                                                                                                                                                                                                                        1. re: roxlet

                                                                                                                                                                                                                                                                                          Me too, roxlet! I am trying again tonite, to see if it was me, or the recipe. Usually what everyone loves here, I do too, so this one has me a bit stumped, so am giving it another go.

                                                                                                                                                                                                                                                                                2. We were starving when we got home today, so I pulled out a bunch of "antipasti" to tide us over: St. Albray cheese, mixed olives, sliced roast beef (from the deli) covered in lots of cracked black pepper, with a homemade horsey sauce for dipping, homemade spicy pickled eggs, tamari roasted almonds, and Claussen hot 'n spicy dills.

                                                                                                                                                                                                                                                                                  Our "snack" was a bit heavy than intended, and neither of us really got hungry enough for dinner. I've been craving a brothy soup w/ this cold snap...Campbell's chicken noodle, to be exact. Gross, right? Not that we have any in the house, but it's what I've been craving for a few days. Will probably make due with some doctored-up broth.

                                                                                                                                                                                                                                                                                  3 Replies
                                                                                                                                                                                                                                                                                  1. re: ChristinaMason

                                                                                                                                                                                                                                                                                    I like Campbell's chicken noodle, especially with saltines and butter... Add some 7up to that meal and it reminds me of being sick and staying home from school as a kid :)

                                                                                                                                                                                                                                                                                    1. re: ChristinaMason

                                                                                                                                                                                                                                                                                      When I have an attack of gastroperesis it all I want. Yea to Campbell's chicken noodle.

                                                                                                                                                                                                                                                                                      1. re: ChristinaMason

                                                                                                                                                                                                                                                                                        CM, not sure if you have a Trader Joe's near you, but they sell an excellent Chicken Noodle soup (the one in the small yellow box, not the one in the can). This is our go-to Chicken Noodle soup now over Campbell's when we aren't up to making our own (which has been the case the past few months). Note - depending on your tastes, you may want to add a dash of s&p to the soup. We salt our foods with a little sea salt, and that made the soup craveable.

                                                                                                                                                                                                                                                                                      2. We had a friend stay unexpectedly for dinner. Leftover shredded pork, ginger sauced soba noodles and a boat load of grilled veg to the rescue! I threw it all together from the fridge and topped with fried garlic. I did a ton of food prep for the week yesterday-with pickled veg and different Vietnamese and Thai sauces, so it all came together like I planned it!

                                                                                                                                                                                                                                                                                        The only problem now is that all those things were going to be my lunches for the week, lol. I guess there is always protein shakes and vegetable sticks in a pinch. :)

                                                                                                                                                                                                                                                                                        1 Reply
                                                                                                                                                                                                                                                                                        1. re: sedimental

                                                                                                                                                                                                                                                                                          You deserve some awesome lunches - how kind of you to give your "preps" away!

                                                                                                                                                                                                                                                                                          Sending you a 'virtual good lunch' via this thread.

                                                                                                                                                                                                                                                                                        2. End of the paycheck came way too soon. Mexican casserole using the dregs of my pantry. Leftover chili from a week ago. A 1/4 of an onion, 3 scallions from my backyard. Some tomato paste from a tube and chicken granules to make a stock. Threw in leftover pork carnitas. Layered that with leftover refried beans, corn tortillas. Topped with cheese "spread" and a tomatillo salsa I found in our closet saved from MRE'S we were gifted with after our last hurricane. Instant mashed potatoes on the side.

                                                                                                                                                                                                                                                                                          Some of us hounds are truly poor. But thankful for every single bite.

                                                                                                                                                                                                                                                                                          7 Replies
                                                                                                                                                                                                                                                                                          1. re: NavyMom89

                                                                                                                                                                                                                                                                                            Sounds yummy! Sometimes running out at the end of the month can inspire tasty meals.

                                                                                                                                                                                                                                                                                            1. re: fldhkybnva

                                                                                                                                                                                                                                                                                              So true! I'm on a self imposed spending freeze inspired by a challenge on a couponing site I read daily. Today is day one and I think I've got a pretty damned fine meal plan considering I can't shop for 2 weeks (unless I run out of veggies, I won't do without fresh veggies, but I have to be completely out, not just "I want this instead of that.")

                                                                                                                                                                                                                                                                                              I actually like doing things like this, as you said it makes you creative but it also reduces waste and makes the frige and cabinets nice and clean and ready for a new batch of groceries when it comes time to shop again.

                                                                                                                                                                                                                                                                                            2. re: NavyMom89

                                                                                                                                                                                                                                                                                              I think it sounds pretty darn good for being a "pantry dreg" meal. I'm actually having the same issue right now and I almost find it's more fun to cook when I have to be creative :)

                                                                                                                                                                                                                                                                                              1. re: NavyMom89

                                                                                                                                                                                                                                                                                                What a wonderful, creative, tasty-sounding "pantry dregs" meal!

                                                                                                                                                                                                                                                                                                1. re: NavyMom89

                                                                                                                                                                                                                                                                                                  It sounds pretty good - and creative - that is the mark of a great cook, you can look in the fridge and pantry, and find something good to make with what is there.

                                                                                                                                                                                                                                                                                                  Anyone can follow a recipe. You MADE something!

                                                                                                                                                                                                                                                                                                  1. re: gingershelley

                                                                                                                                                                                                                                                                                                    I agree with GS - very creative use of those ingredients and you just made your own recipe from scratch rather than following one.

                                                                                                                                                                                                                                                                                                  2. re: NavyMom89

                                                                                                                                                                                                                                                                                                    Well done! Now that's being resourceful.

                                                                                                                                                                                                                                                                                                  3. Mrs H is doing something with sea bass fillets. Simply fried so the skin goes crispy (is there any other way to eat fish skin??)

                                                                                                                                                                                                                                                                                                    Alongside....Potatoes Nicoise, from Delia Smith's "One is Fun". Spuds are chopped into small pieces (the recipe says 5mm but we always do them about twice that size). They get fried along with chopped green pepper. Then onion and garlic goes in for more frying. Chopped tomatoes and herbs (probably rosemary & thyme) go in and the heat gets turned up to dry off the toms. Sliced black olives scattered over as its served.

                                                                                                                                                                                                                                                                                                    1. With my husband out of town for the last several days, my son and I enjoyed a mixed bag of eating out, take out, and a couple of dinners in. Last night, I made some delicious prime strip steaks in the cast iron skillet. My husband always grills steak, which I love, but my son and I also like the nice brown crust formed by a visit to a hot cast iron skillet that has been sprinkled with salt. To go with that, I made my son Hassleback potatoes, which he liked just ok, so I'm not sure I'd go through the trouble again. We also had a green salad to start.

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