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What's for Dinner #212 - The New York City area code Edition [OLD]

roxlet Apr 23, 2013 10:06 AM

In our part of the world, winter -- or at least very early spring -- has made an unwelcome return. For dinner tonight, I am planning on something Mexican with chicken breasts. I ordered the COTM Rick Bayless book, but I fear it won't arrive in time, so I'm off to scour the internet for something interesting.

What's for dinner in your house?

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  1. juliejulez RE: roxlet Apr 23, 2013 10:15 AM

    Roxlet, this recipe is from the Bayless COTM and it's very good! http://ellysaysopa.com/2009/09/01/red... I made it for 4 without the beans because beans aren't my thing and the portions were still very generous.

    Another snow day here today. I'm sorta getting bored... but at least a lot of housework is getting done. I might even mop the floors!

    Dinner tonight is some spicy italian chicken sausages and red bell peppers that are sauteed, then served on top of polenta. I've never made polenta before, so hopefully it all turns out. It's another dish where I'm going to make half tonight, and the other half tomorrow night.

    13 Replies
    1. re: juliejulez
      roxlet RE: juliejulez Apr 23, 2013 10:35 AM

      Thanks. That looks very nice!

      1. re: juliejulez
        littleflower RE: juliejulez Apr 23, 2013 04:51 PM

        Are you using instant polenta or the slow-cooked kind? I've never made polenta before either, but became inspired to try it soon by watching them make it on the cooking show "Extra Virgin" on the Cooking Channel (such a great show!). Sausages + Polenta = a fantastic match.

        1. re: littleflower
          juliejulez RE: littleflower Apr 23, 2013 04:58 PM

          Slow cooked from corn meal! I did lie though, I have tried polenta once... I bought one of those tubes from Trader Joe's, cut into discs and attempted to fry them... it was not good. But I don't think I did it right, that was before I really figured out the whole cooking thing :)

        2. re: juliejulez
          juliejulez RE: juliejulez Apr 23, 2013 07:21 PM

          Well that dinner was.... interesting. I must have left the polenta on the heat too long as it got pretty firm, I was hoping it to be more creamy. But, now I know for next time. It still had good flavor. I think I'd rather have polenta than mashed potatoes. This is one advantage of my SO traveling... I can experiment more with my food.

          Also, my sausages did NOT work out. They were raw huge ones (8oz each), and they just didn't want to cook through before the outside burning, so I thought I could cut one up and finish it that way, but the raw insides just oozed out when I did that. So I took the other one, which was still raw, and just squeezed it out of the casing and cooked that up... so it was more like sausage crumbles. I think I got the wrong sausages, I think these were meant to slow cook in a sauce, or to take out of the casings like I did.

          It looked horrible but it still tasted good and my belly is full, but thank god my SO isn't home, if I had served that hot mess to him he would have gone out and gotten a cheeseburger LOL! My plan to make the same thing again tomorrow night probably won't happen.

          1. re: juliejulez
            ChristinaMason RE: juliejulez Apr 23, 2013 08:20 PM

            Sounds like a good save despite the trouble with the sausage. Two things you might try:

            -brown the outsides in a hot skillet, then add a little water to the pan (`1/4-1/2 c.), throw the lid on, and turn the heat down to a bare simmer.

            -brown on the stovetop, then transfer to a moderate oven to finish, as you might with steaks.

            Good luck!

            1. re: ChristinaMason
              juliejulez RE: ChristinaMason Apr 23, 2013 08:25 PM

              Awesome, thank you. I will have to try one of those methods next time.

              It's weird, these sausages (from the butcher counter at Sprouts) are usually around 6oz each, and more narrow, but this week they were on sale, so they were 2 to a pound and very fat. I guess it's their way to get people to buy more? Who knows.

              1. re: juliejulez
                ChristinaMason RE: juliejulez Apr 23, 2013 08:28 PM

                Maybe they were selling off a butcher's mistake? They do sound challenging to cook!

                A third and final option: you can gently poach the sausages in simmering water (can't remember if you need to prick them first or not---where's our resident German?), then sear in a hot oiled pan to finish. You risk losing a little bit of the juicy goodness into the water that way, but they're sure to be done! If you don't boil them too hard, they'll remain tender.

                1. re: juliejulez
                  mariacarmen RE: juliejulez Apr 24, 2013 12:05 AM

                  yep, we do CM's number one solution all the time.

                  1. re: mariacarmen
                    GretchenS RE: mariacarmen Apr 24, 2013 04:56 AM

                    Me too on CM #1 and mc.

              2. re: juliejulez
                suzigirl RE: juliejulez Apr 24, 2013 07:50 AM

                I think you pulled it off gracefully.

                1. re: juliejulez
                  Westminstress RE: juliejulez Apr 24, 2013 09:04 AM

                  When I do polenta I use 5 cups of water to one cup cornmeal (coarse ground) and it stays creamy. It will firm up as it cools, but if you reheat and stir it becomes creamy again with no additional liquid needed.

                  1. re: Westminstress
                    juliejulez RE: Westminstress Apr 24, 2013 09:06 AM

                    Good to know. I was just making one serving so it was 1/4 cup cornmeal, 1/4 cup water, 1/2 cup milk, per the recipe I was using. Next time I'll have to try using more liquid.

                2. re: juliejulez
                  gingershelley RE: juliejulez Apr 24, 2013 09:45 AM

                  Last night I went to make polenta (which I have made countless times), but I went out into the garden while it was simmering - big mistake - it was only for a minute - and I burned my polenta - rats! Big messy pan to clean today :(

                  got a second small pan out, and made some grits. Needed mush last night as well.

                  I was eating cross-culturally, tho, as mine went with my lemongrass chicken thighs!

                3. JungMann RE: roxlet Apr 23, 2013 10:45 AM

                  Currently have chicken thighs marinating in soy sauce, mirin, brown sugar and ginger. Once I get home, these get a pan-fry as they are basted with dark soy, sake and mirin to make chicken teriyaki. On the side there'll be braised napa cabbage with bacon and kimchi juice along with caramelized ramps with sea salt and a light basting of sesame oil and lemon.

                  1 Reply
                  1. re: JungMann
                    mariacarmen RE: JungMann Apr 24, 2013 12:06 AM

                    that sounds SO GOOD.

                  2. Berheenia RE: roxlet Apr 23, 2013 10:55 AM

                    Love the title as we'll be down in the city this weekend, although at the speed we go through each thread it may be on to a new one by Saturday.
                    Tonight I am shallow frying mustard panko coated chicken breasts and making a TJ's orzo mix and some broccoli crowns for sides.

                    2 Replies
                    1. re: Berheenia
                      juliejulez RE: Berheenia Apr 23, 2013 11:54 AM

                      Berheenia, I like the sounds of your simple dinner. I'm actually making some mustard panko coated pork next week :) How do you get the mustard flavor in yours... do you add mustard to the egg mixture, or mustard powder to the panko?

                      1. re: juliejulez
                        Berheenia RE: juliejulez Apr 23, 2013 12:09 PM

                        I buy it at Whole Foods for 1.99 a pint.

                    2. foodieX2 RE: roxlet Apr 23, 2013 11:55 AM

                      It's freezing here In the Boston area too. Brrrr. I had a lovely gumbo for lunch and it was just what I needed to warm up.

                      My husband is heading to the Red Sox game tonight (talk about cold!) so I will be spending the early part of the evening on a LAX field and then think I might treat us to a mother/son night out, if the homework situation isn’t too bad. I was thinking Thai as some tom yum goong (sp?) soup would be nice on a bitter night.

                      2 Replies
                      1. re: foodieX2
                        LindaWhit RE: foodieX2 Apr 23, 2013 12:09 PM

                        A coworker is going tomorrow - when it's supposed to be close to 70°. I like her weather MUCH better than your husband's weather tonight!

                        1. re: foodieX2
                          fldhkybnva RE: foodieX2 Apr 23, 2013 02:34 PM

                          It's semi-warm in Baltimore, but not warm enough for me. I'm really enjoying the heating pad snuggled against my back actually. A bowl of spicy gumbo sounds amazing right now!

                        2. LindaWhit RE: roxlet Apr 23, 2013 12:08 PM

                          Ahhhh, the original NYC area code! Appropriate that a New Yawker started this particular thread. :-D

                          4 Replies
                          1. re: LindaWhit
                            roxlet RE: LindaWhit Apr 23, 2013 12:11 PM

                            Original, and still in force -- at least for most of Manhattan, except, you know, those newbies. And people from the boroughs and elsewhere in the area, still refer to it as "The City."

                            1. re: roxlet
                              LindaWhit RE: roxlet Apr 23, 2013 12:24 PM

                              If I still lived in northern NJ, it would be "The City" to me as well. :-)

                              I've heard that 212 area codes are in high demand - people don't want the stigma of being a newbie. Don't know if they're still be given out if someone passes or moves. I vaguely recall the brouhaha when Brooklyn, Staten Island and Queens got moved over to another area code from 212.

                              1. re: LindaWhit
                                roxlet RE: LindaWhit Apr 23, 2013 02:48 PM

                                Yes, they're 718, and from what I understand, now that can even be hard to get!

                            2. re: LindaWhit
                              PHREDDY RE: LindaWhit Apr 23, 2013 04:14 PM

                              212, manhattan only, the other four boroughs 718. But then I remember no area cods at all!

                            3. tcamp RE: roxlet Apr 23, 2013 12:23 PM

                              Enchiladas made with leftover rotisserie chicken, mushrooms, and green salsa that is a bit too boring for chips.

                              1. Fowler RE: roxlet Apr 23, 2013 12:26 PM

                                Vintage port wine and herb marinated venison medallions, a simple fresh veggie salad with a raspberry vinaigrette and cheesy roasted garlic and chive mashed potatoes.

                                I guess the one good thing about this spring weather that is more like winter weather is that it is a fine excuse to eat the heartier comfort foods. :-)

                                28 Replies
                                1. re: Fowler
                                  juliejulez RE: Fowler Apr 23, 2013 12:42 PM

                                  Hey Fowler, how do you cook the medallions? Grill or stove-top or oven? I have some venison steaks in the freezer that are puzzling me... I've never cooked venison at home before.

                                  1. re: juliejulez
                                    Fowler RE: juliejulez Apr 23, 2013 01:47 PM

                                    Hi Julie, you want to be extremely careful when cooking them because they are so lean. Tonight I am using the grill method and will sear the medallions quickly on each side over the hottest part of the coals and let then rest off heat. You can do the same with your steaks but depending upon how thick they are you could sear them and move them over to the coolest part of the grill to cook a bit more.

                                    I have also made them in a cast iron pan with butter. Again, a quick sear on each side and then rested so they cook a bit more and the juices redistribute within the meat.

                                    The key when cooking venison is to shoot for what you think would actually be under cooked.

                                    1. re: Fowler
                                      juliejulez RE: Fowler Apr 23, 2013 01:51 PM

                                      Great, thank you. I will probably try grilling them.... won't be for a few more weeks since I think my SO might kill me if I ate his venison steaks without him here haha. But yeah, I haven't done them because I'm so worried about overcooking them.

                                      I like to use a thermometer when cooking a new meat... so you think instead of pulling it off at 120 like I would for beef... maybe pull at 110?

                                  2. re: Fowler
                                    LindaWhit RE: Fowler Apr 23, 2013 12:57 PM

                                    And your address is? I'm sure I can be there at dinnertime....

                                    1. re: LindaWhit
                                      Fowler RE: LindaWhit Apr 23, 2013 01:52 PM

                                      Linda, if you do not mind watching Laverne and Shirley re-runs after dinner you are welcome to come over! :-)

                                      1. re: Fowler
                                        LindaWhit RE: Fowler Apr 23, 2013 01:58 PM

                                        Yet more Schlemeil, Schlemazel, huh? ;-)

                                      2. re: LindaWhit
                                        fldhkybnva RE: LindaWhit Apr 23, 2013 02:34 PM

                                        My thoughts exactly, we can carpool!

                                      3. re: Fowler
                                        littleflower RE: Fowler Apr 23, 2013 04:54 PM

                                        I can barely handle reading your post, Fowler - that sounds like such a delicious meal! Wine and herb marinated venison medallions - WOW!!

                                        1. re: littleflower
                                          fldhkybnva RE: littleflower Apr 23, 2013 06:14 PM

                                          I wish I could find some venison around here. Do you buy local or order it?

                                          1. re: fldhkybnva
                                            juliejulez RE: fldhkybnva Apr 23, 2013 06:17 PM

                                            We shoot it. Well, I don't personally, but SO hunts, and so do some of his friends and family members, so even if he doesn't get anything (like this past year), people give it to us. I don't think I've ever seen it in a store. There's also a few restaurants that serve it and other game meats, although elk and buffalo is more common to find in restaurants here than venison.

                                            1. re: juliejulez
                                              fldhkybnva RE: juliejulez Apr 23, 2013 06:26 PM

                                              Thanks for the chuckle at the end of a long day! I love elk! Well, I love all "game meat" although for some reason I've never liked that term :) I wish I could go out and hunt some deer! There are many things walking around Baltimore, but deer is not one of them unfortunately.

                                              1. re: fldhkybnva
                                                suzigirl RE: fldhkybnva Apr 23, 2013 06:40 PM

                                                I grew up on deer. As well as turtle, wild pig, rattle snake, alligator, squirl, raccoon, quails, duck.... if dad could shoot it, we would eat it. It's not the same now. There isn't places here where I live to hunt like there was as a kid. It was a free food paradise as a kid...finger bananas, limes, oranges, lemons, kumquats, calamundins, loquats, guavas, blackberries. All wild and now they are houses or roads and are all gone. So sad.

                                                1. re: suzigirl
                                                  fldhkybnva RE: suzigirl Apr 23, 2013 06:44 PM

                                                  It sound fabulous. As my family and friends say "she'll eat anything that used to make a noise" although I'd probably eat a lot of that produce as well though it's pretty silent so maybe it should be "she'd eat anything." :) Where did you grow up if I might ask?

                                                  1. re: fldhkybnva
                                                    suzigirl RE: fldhkybnva Apr 24, 2013 07:38 AM

                                                    I live in Sarasota Florida, born and raised. Third generation native to Florida. My dad used to say if it couldn't run faster than a bullet it was fair game. We grew up poor, so every bit of food helped.

                                                    1. re: suzigirl
                                                      JungMann RE: suzigirl Apr 24, 2013 07:52 AM

                                                      That's so interesting that you had calamondins growing up. It's a fruit I grew up with as well but I never saw it used outside Asian kitchens until very recently. How did your family use the fruit?

                                                      1. re: JungMann
                                                        suzigirl RE: JungMann Apr 24, 2013 08:15 AM

                                                        My grandma used it to make Sunday roast chicken that she dispatched fresh each weekend and stuffed the cavity. She also made jam and a vodka liquor with 24 calamondins and a cup of sugar and let it sit for six weeks. So freaking good. We also used to harvest palm trees for the hearts of palm and grandma made her own saurkraut. The best ever.

                                                        1. re: suzigirl
                                                          JungMann RE: suzigirl Apr 24, 2013 08:26 AM

                                                          It takes a lot of calamondins to stuff a chicken! I love the flavor combination though. I sometimes marinate chicken in soy sauce, garlic, pepper and calamondin before roasting. Such a great match for poultry. I'd love to try the jam. That is definitely new to me!

                                                          1. re: JungMann
                                                            suzigirl RE: JungMann Apr 24, 2013 08:28 AM

                                                            It was fantastic jam. I would love to give you the recipe but my grandma has passed and didn't write down the recipe. Sad but alot of good food recipes passed with her. She was quite the cook.

                                                  2. re: suzigirl
                                                    juliejulez RE: suzigirl Apr 23, 2013 07:23 PM

                                                    suzi, my friend lives in the mountains on 5 acres and they are allowed to hunt on their property. They aren't hunters though. But they get deer, elk, and bears roaming through their property, she can't have a garden because of them. The bears only come out at night. So there are still some places like that, but you're right, they're disappearing.

                                                    1. re: juliejulez
                                                      Fowler RE: juliejulez Apr 23, 2013 08:37 PM

                                                      "But they get deer, elk, and bears roaming through their property, she can't have a garden because of them. "

                                                      We have white tail deer here and I learned the hard way that they can devour an entire garden as quickly as that Man Versus Food guy can gobble up a couple of hamburgers.

                                                      And when they are done with the garden they move onto the flowers for the second course of their meal. Then onto the bushes and finally ending up nawing the bark off of trees for dessert.

                                                      1. re: juliejulez
                                                        suzigirl RE: juliejulez Apr 24, 2013 07:40 AM

                                                        My ex husband lives on a mountain in VA and can hunt there too but they are fading fast. Too bad.there's some good eats out there.

                                                      2. re: suzigirl
                                                        JungMann RE: suzigirl Apr 24, 2013 07:05 AM

                                                        What tropical paradise did you grow up in where calamondins and gators ran wild??

                                                        1. re: JungMann
                                                          suzigirl RE: JungMann Apr 24, 2013 07:52 AM

                                                          Sarasota florida

                                                      3. re: fldhkybnva
                                                        juliejulez RE: fldhkybnva Apr 23, 2013 07:17 PM

                                                        Ha, well take a vacay out to CO and you'll find plenty of places to eat game meat to your heart's content. I think we're going to go to a place in a few weeks so my SO can get a buffalo prime rib.

                                                        1. re: juliejulez
                                                          littleflower RE: juliejulez Apr 23, 2013 09:20 PM

                                                          That is my dream Christmas dinner - a buffalo/bison prime rib. They are pretty pricey (around 80.00 for a decent sized one) but that is one cut of beef that I miss the most (unable to digest beef well - for some reason bison is no problem). I have a friend who is from Colorado, and her and her husband rave about all of the bison dinners they have when they go back to visit.

                                                    2. re: fldhkybnva
                                                      littleflower RE: fldhkybnva Apr 23, 2013 09:22 PM

                                                      It has been awhile since I've had it, and that particular venison meal was actually at a restaurant. I would however ask the butcher at your Whole Foods store - if they have a source for it, they will most likely special order it for you. I have done this before at our Fresh Market for other types of meat.

                                                    3. re: littleflower
                                                      Fowler RE: littleflower Apr 23, 2013 08:49 PM

                                                      Thank you for the compliment, littleflower. All I did was the easy part and that was the cooking. A friend of mine did the hard part and that was sitting in a tree stand in frigid weather for several days and field dressing the animal.

                                                      He was well rewarded though.

                                                    4. re: Fowler
                                                      mariacarmen RE: Fowler Apr 24, 2013 12:09 AM

                                                      WHOA, fowler, sounds fantastic. i've never marinated in port, and absolutely not vintage. wonderful dinner.

                                                    5. suzigirl RE: roxlet Apr 23, 2013 01:14 PM

                                                      For some unknown reason my whole format has changed on chow and i can no longer reply to anything. I don't know if it is going to change back. The only way I can post is through the original post. That being said, I can't really remember the questions I had on the last thread and for whom they would be directed. I do know I wanted to tell fldhkybnva sorry you got hurt and I hope you are healing up nicely.
                                                      Tonight is a couple of frankenchicken b/s breasts being diced up and sauted with green peppers and onion with some adobo, garlic and onion powder, chili powder, cumin, salt pepper and badia complete seasoning. Serving them with Cuban style black beans that a Puerto rican woman taught me. So they may not be authentic but James and i love them. Jasmine rice and more sliced tomatoes from the garden. I started outsmarting those feathered hustlers by wrapping the tomatoes on James old socks. Take that ya little theives.

                                                      7 Replies
                                                      1. re: suzigirl
                                                        GretchenS RE: suzigirl Apr 23, 2013 01:24 PM

                                                        Hi suzigirl, your bird-proofing method gives some kind of visual!! So glad you are outsmarting those feathered felons...

                                                        1. re: GretchenS
                                                          suzigirl RE: GretchenS Apr 23, 2013 03:02 PM

                                                          Someone fixed me. Woo hoo. I can respond again. I love the title feathered felons even better

                                                        2. re: suzigirl
                                                          fldhkybnva RE: suzigirl Apr 23, 2013 02:37 PM

                                                          Thanks, suzigirl. I am currently nestled cozily with a heating pad at my desk which is not only providing much need warmth but hopefully working with it's friend ibuprofen to loosen up my back. It's feeling better everyday but of course I have to remind myself that that doesn't mean it's healed and to keep taking it easy.

                                                          Your dinner sounds great, I tried something similar this past weekend attempting to recreate a Peruvian chicken spice combo but it didn't work out so well, the grene peppers and cheese loaded on top were the best part. I'm sure yours will be great as I think the addition of adobo is key. I pondered throwing in some chipotle peppers in adobo but for some reason didn't modify the recipe I was using even though I knew the adobo would add a nice flavor kick.

                                                          Nice work with the tomatoes, simple home solution :)

                                                          1. re: fldhkybnva
                                                            suzigirl RE: fldhkybnva Apr 23, 2013 03:08 PM

                                                            Glad you're not pushing it with your back. Slow and steady wins the race when it comes to muscle strains. And a soma never hurt. :-) Keep that heating pad handy little lady.
                                                            I am using powdered adobo but the chipotles in adobo would add a nice zing too. A little outsmarting the feathered felons is putting dinner on my plate yum

                                                            1. re: suzigirl
                                                              fldhkybnva RE: suzigirl Apr 23, 2013 03:56 PM

                                                              I rarely take pills which is somewhat ironic for a physician but it was so bad right after it happened that I rushed to the pharmacy for a muscle relaxant. Well, it confirmed why I sometimes insist on being a "tough" girl. I took 1 and felt weird but figured I was in pretty bad pain, took another 8 hours later and was zonked. I didn't come up with anything more creative but wished I had those eyeball-holder-opener thingies that the eye doctor has. Although I got great sleep which was much needed :)

                                                              1. re: fldhkybnva
                                                                suzigirl RE: fldhkybnva Apr 23, 2013 04:07 PM

                                                                I don't take pills often either. I don't do well with the side effects on most of them. SOMA turns me into a pinball and I have to lie down or I bounce off things. Its kinda funny to watch. Its like being really drunk but your brain is working just fine so you are acutely aware of how stupid you look.

                                                                1. re: suzigirl
                                                                  fldhkybnva RE: suzigirl Apr 23, 2013 04:22 PM

                                                                  Yea, I felt agitated but at the same time so lethargic. As I left the pharmacy, the pharmacist yelled from behind the counter "it will make you drowsy" and I was like psha nothing makes me actually drowsy I'm just chronically exhausted. I guess he was right!! I am just imaging the suzigirl pinball :) You really are inspiring me to garden but I just don't get much sun on my Baltimore back concrete "yard" with random planter boxes.

                                                        3. m
                                                          MAH RE: roxlet Apr 23, 2013 01:42 PM

                                                          I'm feeling pretty blah and uninspired with all this gray too-cold-for-spring weather and am not sure what dinner tonight holds. Leading candidates are: hanger steak with sauteed mushrooms, roasted brussel sprouts and cauliflower; or a chicken fricasse of sorts with the mushrooms, artichoke hearts and some wine....or something else entirely.

                                                          flying solo tonight so mushrooms will likely figure in, as hubby can't stand them.

                                                          1 Reply
                                                          1. re: MAH
                                                            fldhkybnva RE: MAH Apr 23, 2013 02:38 PM

                                                            I vote for mushrooms, but then again I always vote for mushrooms!

                                                          2. Musie RE: roxlet Apr 23, 2013 01:52 PM

                                                            Tonight is spicy salmon cakes and rice pilaf. Going to make an apple and blueberry crumble to devour for pudding too.

                                                            3 Replies
                                                            1. re: Musie
                                                              GretchenS RE: Musie Apr 23, 2013 02:54 PM

                                                              I love salmon cakes, much too long since I made them!!

                                                              1. re: GretchenS
                                                                ChristinaMason RE: GretchenS Apr 23, 2013 06:57 PM

                                                                The last time I attempted them, my DH took two bites (he hates salmon), set the sandwich down, and said, "I'm sorry, I just can't." I haven't subjected him to the torture since, but I do like them!

                                                                1. re: ChristinaMason
                                                                  ItalGreyHound RE: ChristinaMason Apr 25, 2013 10:05 AM

                                                                  This made me laugh, Christina...my husband hates salmon too, and it is purely because his mom would serve it multiple times per week when he was in high school. Whenever I want to giggle, I suggest "salmon and rice pilaf" for dinner and watch him shudder. That combo was the go-to in their house growing up.

                                                                  Sadly, I LOVE good salmon and usually only get my fix when he's out of town for work.

                                                                  Musie - spicy salmon cakes sound amazing! As does the crumble. Yum.

                                                            2. fldhkybnva RE: roxlet Apr 23, 2013 02:42 PM

                                                              It's massive omelet night again for me. I picked up some of this wonderful whole smoked turkey breast that I love and have a brand new lb of bacon which is begging to be used and a cheese factory of cheese options. I am seriously in love with omelets and with this busy week it's a perfect dinner especially as they tend to explode out of the plan as they are quite large protein-bombs. I might get a little crazy and throw some prosciutto on top as well.

                                                              4 Replies
                                                              1. re: fldhkybnva
                                                                fldhkybnva RE: fldhkybnva Apr 23, 2013 06:24 PM

                                                                Well, dinner was fantastic as breakfast for dinner (/lunch as I didn't get to that today) usually is. I thought I'd share my omelet explosion as it's truly a classic Fieldhawk overstuffed/protein bomb of a dinner! I love these things, they are so large that I rarely even bother to attempt to make them look pretty anymore because it's hopeless. As long as the cheese meets two sides of warm egg product and thus melts, I'm a happy camper. The fridge has become a mini-cheese mart and I couldn't decide on a cheese or cheeses since they are all so tasty, so I went with a random Irish theme and loaded it up with a Kerrygold cheddar cheese trio of Kilaree, Dubliner and Vintage. If anyone needs a laugh or a "whoa look at that girl who eats too much" chuckle," I thought I'd reveal myself and post a picture for the more refined eating crowd to enjoy. The eggs say: I may not be pretty, but I sure am delicious.

                                                                1. re: fldhkybnva
                                                                  littleflower RE: fldhkybnva Apr 23, 2013 09:41 PM

                                                                  I have attempted many times at a "perfect" looking omelette. Realized that as long as it tastes good and I am the one eating it, that is all that matters. Besides, I like to eat my omelettes piping hot, so who cares what it looks like when I am going to cut it up to eat in in 5 minutes flat. :-)

                                                                  1. re: littleflower
                                                                    fldhkybnva RE: littleflower Apr 24, 2013 05:43 AM

                                                                    Yea, I am always surprised they can get piping hot and the plate often burns my hand and they stay warm for quite a while. For some reason I always thought eggs cooled off quickly.

                                                                2. re: fldhkybnva
                                                                  ChristinaMason RE: fldhkybnva Apr 24, 2013 11:50 AM

                                                                  fldhkybnva: I saw this recipe for fish in tahini sauce and thought you might like: http://projects.washingtonpost.com/re...

                                                                  I know you're always on the lookout for new fish recipes! :)

                                                                3. GretchenS RE: roxlet Apr 23, 2013 03:00 PM

                                                                  Still cooking for friends. For tonight I made veggie (chickpea) burgers that we all really like. I hadn't made them for awhile and as it turned out, neither have they. They like to eat them as burgers so I delivered the burgers with all the fixings, plus a big bowl of the tzatziki from The Olive and The Caper that I have heard about so much on this board but never tried. For me, I just like the veggie burgers plain with a side -- in this case tzatziki, tomato and some black olives, maybe a leaf or two of lettuce. I thought spring had sprung, what is with this freezing weather???

                                                                  Veggie burger recipe for anyone interested: http://www.boston.com/lifestyle/food/...

                                                                  2 Replies
                                                                  1. re: GretchenS
                                                                    Musie RE: GretchenS Apr 23, 2013 04:48 PM

                                                                    Will have to give that burger a test run. Always looking out for good vegetarian recipes to send my mum.

                                                                    1. re: Musie
                                                                      GretchenS RE: Musie Apr 24, 2013 05:05 AM

                                                                      They freeze really well and you can cook them straight from the freezer, just brown both sides and stick in a 350 oven till heated through. They were really good last night, cannot think why I got out of the habit of making them. I put some feta on top last night -- yum!

                                                                  2. biondanonima RE: roxlet Apr 23, 2013 03:15 PM

                                                                    Just across the East River from the 212, we'll be having an improvised Mexican casserole of sorts, made of black beans, onion, red bell peppers, green chiles, diced chicken thighs, some quick-and-dirty mole that I had in the freezer, cilantro, green olives and pickled jalapenos, all covered with cheese. Definitely a clean-out-the-fridge/freezer/pantry kind of night. It was the best I could do after two long, painfully boring days of jury duty.

                                                                    2 Replies
                                                                    1. re: biondanonima
                                                                      fldhkybnva RE: biondanonima Apr 23, 2013 04:01 PM

                                                                      Oooh, jury duty, what a delight huh? I served my civic duty this year for 10 DAYS!! Best of luck to you, it makes for great reading time.

                                                                      1. re: biondanonima
                                                                        PHREDDY RE: biondanonima Apr 23, 2013 04:23 PM

                                                                        Admit it, you're a 718 girl

                                                                      2. gini RE: roxlet Apr 23, 2013 06:26 PM

                                                                        Tonight we had a classic scallions with lamb stir fry that was warming and comfortable. Tomorrow I'm going to roast a chicken, make some sort of broccoli type of slaw, and potentially do something with all the carrots I have in the house.

                                                                        11 Replies
                                                                        1. re: gini
                                                                          fldhkybnva RE: gini Apr 23, 2013 06:32 PM

                                                                          Oh wow, any more details on the lamb stir fry? Did you use ground lamb? It sounds fantastic!

                                                                          1. re: fldhkybnva
                                                                            gini RE: fldhkybnva Apr 23, 2013 07:32 PM

                                                                            Sure! I use sliced lamb.
                                                                            General idea:
                                                                            Marinate sliced lamb in: soy sauce, shaoxing wine, and 5-spice powder
                                                                            Shred ginger, chop scallions; stir fry the ginger and half the scallions in hot oil
                                                                            Add the lamb and stir fry; add the rest of the onions
                                                                            Stir in a sauce of sesame oil, rice vinegar, soy sauce

                                                                            1. re: gini
                                                                              littleflower RE: gini Apr 23, 2013 09:38 PM

                                                                              I SO want to try this!!! In regards to the sliced lamb - did you slice it from a boneless leg of lamb? I have made Lamb Milanese before with sliced boneless leg of lamb but love your idea of a lamb stir fry, gini!

                                                                              1. re: littleflower
                                                                                gini RE: littleflower Apr 24, 2013 05:37 AM

                                                                                You could do that, I supposed. Lots of Asian markets also carry really thinly sliced lamb for hot pot that can be used. I have a place I can get lamb stew meat from, so I use that since I like my lamb pieces to be bigger and chunkier.

                                                                                1. re: gini
                                                                                  littleflower RE: gini Apr 24, 2013 05:17 PM

                                                                                  Ooh, good idea on where to look for the already sliced lamb. Our local Fresh Market carries lamb stew meat, and was pleasantly surprised to find out that it is actually leftover leg of lamb that they cube up.

                                                                                  1. re: gini
                                                                                    fldhkybnva RE: gini Apr 25, 2013 06:54 PM

                                                                                    I'm planning this with leg of lamb very soon, looks delicious.

                                                                                2. re: gini
                                                                                  fldhkybnva RE: gini Apr 24, 2013 05:44 AM

                                                                                  Wow, this sound fabulous! I need to try it.

                                                                                  1. re: gini
                                                                                    fldhkybnva RE: gini Apr 26, 2013 05:19 PM

                                                                                    Do you have any specifics on proportions?

                                                                                    1. re: fldhkybnva
                                                                                      gini RE: fldhkybnva Apr 28, 2013 02:49 PM

                                                                                      I just sort of approximate it, but lamb scallion is a pretty classic Chinese dish - I'm sure you could find a recipe online!

                                                                                      1. re: gini
                                                                                        fldhkybnva RE: gini Apr 28, 2013 03:10 PM

                                                                                        Oh, who knew (the rest of the world, fieldhawk)? :) Thanks for the idea, I'll Google around. This seems like a wonderful quick and easy, tasty meal.

                                                                                        1. re: fldhkybnva
                                                                                          gini RE: fldhkybnva Apr 28, 2013 04:39 PM

                                                                                          Yes, I'm sure you'll love it when you make it! Such a flavorful, no brainer stir fry.

                                                                              2. weezieduzzit RE: roxlet Apr 23, 2013 07:15 PM

                                                                                Not one but TWO chickens have been prepped Zuni style and in the fridge for the last couple of days making tonight the night to fire up the oven. On the side will be a huge green salad with herbs, roasted red peppers, Persian cukes, mushrooms, scallions and whatever else I find loose in the crisper drawers.

                                                                                Wish I could share the gorgeous weather with those of you who need it, we've got plenty of it- the next few days are the "cool" part of the week in the mid 70s, back to the mid 80s for the weekend.

                                                                                Has anyone else given any thought to doing Zuni style/ dry brined chicken on the grill?

                                                                                4 Replies
                                                                                1. re: weezieduzzit
                                                                                  Musie RE: weezieduzzit Apr 24, 2013 05:26 AM

                                                                                  Hrmm.. it hadn't really occurred to me, but I might try it come barbecue weather. Maybe do the zuni dry brine then breakdown the chicken and throw on the BBQ, could be very good.

                                                                                  1. re: weezieduzzit
                                                                                    fldhkybnva RE: weezieduzzit Apr 24, 2013 05:45 AM

                                                                                    I am jealous. We prepped a Zuni style chicken last week but my stomach was on the fritz and so we never made it. Now, that I think about it I don't know what happened to that chicken which spent 3 days in the fridge. I'm going to guess that SO tossed it which is very sad. This weekend is Zuni! It's so tasty and I try to force myself to make another chicken but why mess with greatness.

                                                                                    1. re: weezieduzzit
                                                                                      gini RE: weezieduzzit Apr 24, 2013 05:55 AM

                                                                                      If you end up grilling it, please let us know how it turns out. I'm really interested.

                                                                                      1. re: gini
                                                                                        nikkihwood RE: gini Apr 24, 2013 09:44 PM

                                                                                        We dry-brine and grill a split cornish hen, Zuni-style, regularly. It is wonderful - we just use a little less salt, and let it sit up to 12 hours before grilling [laughing, it's usually about six hours because I forget.]. A small chicken, following the original recipe, would work well, IMO.

                                                                                    2. Cherylptw RE: roxlet Apr 23, 2013 07:26 PM

                                                                                      Oven Baked Pork Steaks with sauteed onions and red bells and a pan jus sauce; sides were sauteed mixed veggies and a romaine salad with cukes, carrots, cherry tomatoes w/ spicy ranch

                                                                                      5 Replies
                                                                                      1. re: Cherylptw
                                                                                        ChristinaMason RE: Cherylptw Apr 23, 2013 08:24 PM

                                                                                        Sounds good! What makes the ranch spicy?

                                                                                        I forgot to report here, similar to you, last night we had bone-in pork chops for dinner. We actually had some people over for drinks beforehand where we served nibbles of sushi, pizza, crudite with dip, and mixed nuts. Then out for a concert, and back home for late-night bite. It was delicious. Memory's a bit hazy, but I'm pretty sure DH made a small portion of fried rice in the pan drippings, too. NOM.

                                                                                        1. re: ChristinaMason
                                                                                          JungMann RE: ChristinaMason Apr 24, 2013 07:22 AM

                                                                                          That is a nice happy hour spread! Did you order the sushi or do you have the bibs and bobs for maki rolls handy? I bought a bamboo mat with the aspiration of just whipping up sushi for unexpected guests. It's still in its original packing a year later!

                                                                                          1. re: JungMann
                                                                                            ChristinaMason RE: JungMann Apr 24, 2013 07:25 AM

                                                                                            It was all purchased---an impromptu party designed to help "kick" a 3 gallon keg of beer. All I made was the dip (and baked frozen pizza).

                                                                                            1. re: ChristinaMason
                                                                                              JungMann RE: ChristinaMason Apr 24, 2013 07:31 AM

                                                                                              Still sounds like a lot of fun and more drink friendly than the random stuff that comes together at my place at 1 in the morning. Last time we had unexpected happy hour at my place I served black pudding, Stonewall Kitchen sundried tomato and Sriracha dip, pickled eggplant and after I ran out of readymade food, we ordered Domino's! Pretty sure I had to call out "sick" the next day...

                                                                                            2. re: JungMann
                                                                                              foodieX2 RE: JungMann Apr 24, 2013 07:30 AM

                                                                                              After my husband was laid off off, many years ago, he got a part time gig bartending at a local sushi/Japanese/thai restaurant, not too long after that had him training to fill in at the sushi bar where he learned to make amazing sushi.

                                                                                              After he was back to work in his own profession I got him the mat, etc thinking it would be awesome to have sushi at home, Yeah it stayed in the packaging too. I think it might still be a cupboard somewhere.

                                                                                              While it was good in theory he was never up for whipping up the amount of sushi we can put away with friends. Ended up being cheaper and faster to get take out.

                                                                                        2. w
                                                                                          wyogal RE: roxlet Apr 23, 2013 07:28 PM

                                                                                          I guess I don't understand the title of this thread. Only those in NY area code need reply?

                                                                                          6 Replies
                                                                                          1. re: wyogal
                                                                                            juliejulez RE: wyogal Apr 23, 2013 07:34 PM

                                                                                            I think she means 212 is the NYC area code :)

                                                                                            1. re: wyogal
                                                                                              LindaWhit RE: wyogal Apr 23, 2013 07:39 PM

                                                                                              212 was one of the first original area codes assigned - back in the 1940s, I believe. Since it was rotary, they needed something easy to dial, with few "clicks" for a major city - and area codes weren't allowed to start with a zero or a 1, so 212 was it. New Jersey was assigned 201, DC was assigned 202, Connecticut was given 203, etc.


                                                                                              1. re: wyogal
                                                                                                roxlet RE: wyogal Apr 24, 2013 05:05 AM

                                                                                                It was a joke since 212 is the area code for Manhattan.

                                                                                                1. re: roxlet
                                                                                                  LindaWhit RE: roxlet Apr 24, 2013 06:10 AM

                                                                                                  The next thread will be the Los Angeles edition. ;-)

                                                                                                2. re: wyogal
                                                                                                  PHREDDY RE: wyogal Apr 24, 2013 05:16 AM

                                                                                                  The # of this board is # 212 ...thus the correlation with the area code!

                                                                                                  1. re: PHREDDY
                                                                                                    wyogal RE: PHREDDY Apr 24, 2013 05:26 AM

                                                                                                    Yes, I understand now. Thanks.

                                                                                                3. PHREDDY RE: roxlet Apr 23, 2013 07:34 PM

                                                                                                  Since the area code in NYC adds up to 5, here's a challenge: how about some dinner dishes with only 5 ingredients?

                                                                                                  3 Replies
                                                                                                  1. re: PHREDDY
                                                                                                    littleflower RE: PHREDDY Apr 23, 2013 09:35 PM

                                                                                                    Reminds me of the old Food Network show "5 Ingredient Fix". That show gave me good ideas but I always wanted to add more ingredients to the tv show host's recipes to make the dish more interesting.

                                                                                                    1. re: littleflower
                                                                                                      PHREDDY RE: littleflower Apr 24, 2013 05:18 AM

                                                                                                      Tonight will be penne, marinara sauce, oven roasted chunked eggplant, ricotta cheese, with mozzarella baked on top! One of my fave meatless meals! (5 ingredients)

                                                                                                      1. re: PHREDDY
                                                                                                        littleflower RE: PHREDDY Apr 24, 2013 05:11 PM

                                                                                                        That is kind of a twist on Pasta alla Norma - well done with the 5 ingredients!

                                                                                                  2. ChristinaMason RE: roxlet Apr 23, 2013 08:17 PM

                                                                                                    Tuesdays are always a little stressy between work and volunteering, and tonight was even worse thanks to sleep deprivation. Fortunately, my DH offered to make dinner---a "lasagna" with strips of roasted eggplant subbing for the noodles, along with a ricotta-cheese filling, sweet Italian sausage, and arrabiata sauce. It was quite good and held together surprisingly well. I pulled my weight by doing all the dishes and cleaning up. :)

                                                                                                    Mad Men for dessert, which was highly unappetizing!

                                                                                                    9 Replies
                                                                                                    1. re: ChristinaMason
                                                                                                      ChristinaMason RE: ChristinaMason Apr 23, 2013 08:29 PM

                                                                                                      Almost forgot: I made a salad to go with---arugula blend, crumbled goat cheese, chopped scallion, green apple, olive oil, sherry vinegar, and S&P. Simples. I call this "Jessica salad" because my friend, so named, introduced me to it.

                                                                                                      1. re: ChristinaMason
                                                                                                        littleflower RE: ChristinaMason Apr 23, 2013 09:33 PM

                                                                                                        I like that you all mixed up eggplant lasagna (well, the eggplant subbing for the lasagna noodles) then adding meat to it by way of the italian sausage. Usually when the eggplant is used for the lasagna noodles the recipe is all vegetarian - neat how you melded the two together!

                                                                                                        1. re: littleflower
                                                                                                          ChristinaMason RE: littleflower Apr 24, 2013 05:24 AM

                                                                                                          Thanks! I think it would be good either way, but we happened to have some. I also thought about adding sliced portabellas, but I'm not big on their texture in red sauce.

                                                                                                        2. re: ChristinaMason
                                                                                                          roxlet RE: ChristinaMason Apr 24, 2013 05:07 AM

                                                                                                          I love the sound of that "lasagna." I'm an eggplant fiend, though my husband doesn't like it since he appears to be slightly allergic. Maybe I'll try something like that the next time he's away.

                                                                                                          1. re: roxlet
                                                                                                            ChristinaMason RE: roxlet Apr 24, 2013 05:27 AM

                                                                                                            Ah, how sad to be allergic to eggplant! Definitely give it a try sometime.

                                                                                                            1. re: ChristinaMason
                                                                                                              roxlet RE: ChristinaMason Apr 24, 2013 06:37 AM

                                                                                                              Yum! Cheese, cheese, cheese, cheese! Please!

                                                                                                              1. re: roxlet
                                                                                                                ChristinaMason RE: roxlet Apr 24, 2013 06:54 AM


                                                                                                            2. re: roxlet
                                                                                                              biondanonima RE: roxlet Apr 24, 2013 12:39 PM

                                                                                                              You can do the same thing with zucchini, if that is better for your DH to eat. It's an Atkins-diet standby!

                                                                                                              1. re: biondanonima
                                                                                                                gingershelley RE: biondanonima Apr 24, 2013 05:45 PM

                                                                                                                My mom used to make 'zuchinni lasagna' with the huge zukes from the yard in late summer. We hated it as kids, but I am sure I would love it now!

                                                                                                          2. prima RE: roxlet Apr 23, 2013 09:23 PM

                                                                                                            Back in the kitchen after a few weeks of mostly restaurant/prepared foods.

                                                                                                            Yesterday, Thai red curry shrimp, scallops and eggplant over brown rice.

                                                                                                            Tonight, hot & spicy slow-oven-roasted baby back ribs, roasted sweet potatoes and broccoli au gratin.

                                                                                                            1. l
                                                                                                              littleflower RE: roxlet Apr 23, 2013 09:29 PM

                                                                                                              Ahhh...breathing sigh of relief - had a chance to do some real cooking tonight, Italian-Style. Cooked up two sweet Italian sausages from Fresh Market and had that on top of capellini with marinara. Added some red wine to the marinara which gives it good depth of flavor. A hearty dusting of parmigiano reggiano cheese grated on top and a few twists of the pepper mill to round it out. Not sure if it's traditional to grind a little pepper on top of spaghetti, but that is the way we always ate it while I was growing up - tons of grated cheese and pepper on top.

                                                                                                              7 Replies
                                                                                                              1. re: littleflower
                                                                                                                fldhkybnva RE: littleflower Apr 24, 2013 05:54 AM

                                                                                                                Delicious! I could use some warm marinara sauce right now and the hint of wine is such a great idea, no idea why I never thought of it.

                                                                                                                1. re: fldhkybnva
                                                                                                                  littleflower RE: fldhkybnva Apr 24, 2013 05:06 PM

                                                                                                                  The red wine really does make a difference. We got this tip from watching an America's Test Kitchen episode on Bolognese, and once we added the wine to our marinara we never again made it without it. SO yum.

                                                                                                                  1. re: littleflower
                                                                                                                    fldhkybnva RE: littleflower Apr 25, 2013 06:05 AM

                                                                                                                    How much do you usually add? Is a splash OK or is it more on the level of cup volume? I imagine you add before you let it simmer a bit?

                                                                                                                    1. re: fldhkybnva
                                                                                                                      biondanonima RE: fldhkybnva Apr 25, 2013 09:22 AM

                                                                                                                      I put a bit of wine (either red or white, or vermouth if I don't have wine, perish the thought!) in just about every tomato sauce I make. If I'm just making enough for two servings, I might use a couple of tablespoons, but if I'm making a whole panful, I'll go with a half cup or so, sometimes more. Let it simmer a bit, taste it and see if it wants more. The wine adds a certain depth and an acidity that is different from tomato acidity.

                                                                                                                      1. re: biondanonima
                                                                                                                        PHREDDY RE: biondanonima Apr 25, 2013 10:33 AM

                                                                                                                        You forgot that if it is white, red, vermouth, ect...what is left over goes into the chef's mouth!,,,I know
                                                                                                                        I never let some good wine go to waste (:-}

                                                                                                                        1. re: PHREDDY
                                                                                                                          littleflower RE: PHREDDY Apr 25, 2013 03:23 PM

                                                                                                                          Whenever wine is being cooked with in my kitchen, there is always a glass of it for the "chef" to also enjoy simultaneously!

                                                                                                                      2. re: fldhkybnva
                                                                                                                        littleflower RE: fldhkybnva Apr 25, 2013 03:29 PM

                                                                                                                        I agree with biondanonima, it depends on how much tomato sauce you're making, but I use about the same amounts of wine per small batch vs. large batch. You are correct that you let it simmer for about 5-10 minutes to cook off some of the alcohol so that the true flavor of the wine is left. Taste it and adjust accordingly, it should heighten the taste and provide a nice background note to the sauce.

                                                                                                                2. f
                                                                                                                  Frizzle RE: roxlet Apr 23, 2013 10:41 PM

                                                                                                                  I've been reading along but haven't had a chance to post. Tonight we're having a lentil, baby spinach salad. I usually make some cheat ricotta to go with it but today's batch was a failure. My thermometer is sitting in a container on a wharf somewhere with the rest of my belongings and without it I misjudged when to add the vinegar to the milk to make it separate.
                                                                                                                  I've decided to add some roast potato chunks that have been tossed in hot smoked paprika in and I'll probably mix some mayo through it to replace the creaminess the ricotta normally gives it. Dessert will be Game of Thrones huddled over the laptop. The plasma is also in a container.

                                                                                                                  1. Musie RE: roxlet Apr 24, 2013 05:32 AM

                                                                                                                    By this point of the day (morning) I usually know what is for supper. But today we are off on a mini adventure to our favourite fish market. I'm armed with a list of french translations for different seafood items, partly so I can read the packaging and in case the store clerk only speaks french.

                                                                                                                    So tonight will be something from the fish market, but not sure what yet. Hoping to find some nice big shrimp or even langostines. Won't be lobster, since the season opens monday and I can get it fresh then.

                                                                                                                    5 Replies
                                                                                                                    1. re: Musie
                                                                                                                      fldhkybnva RE: Musie Apr 24, 2013 05:55 AM

                                                                                                                      I do this every Friday. well, not as exotic as your fish market but at the Whole Foods. It's so fun to come up with dinner after I see the good fish of the day.

                                                                                                                      1. re: Musie
                                                                                                                        ChristinaMason RE: Musie Apr 24, 2013 06:55 AM

                                                                                                                        Where are you based, Musie?

                                                                                                                        1. re: ChristinaMason
                                                                                                                          Musie RE: ChristinaMason Apr 24, 2013 03:19 PM

                                                                                                                          New Brunswick. We drove to an area near Shippigan in northern NB.

                                                                                                                          Got quite a good booty today. 5lb of scallops - frozen, but extremely good quality and the main reason we go to this particular spot. 5lb of sole fillets and 5 red snapper fillets. We'll likely head back there in July when hopefully the slection will be better from the fishing season. We also stopped for lunch along the way, SO had a steak that was just ok, but had a poutine with it that was excellent. I had I had sole wrapped around a filling that was similar to kedgeree that was quite tasty.

                                                                                                                          We also got some crab that we're going to have in crab rolls for supper tonight.

                                                                                                                          1. re: Musie
                                                                                                                            suzigirl RE: Musie Apr 24, 2013 03:27 PM

                                                                                                                            What a haul. I am loving the sound of all your goodies. And crab rolls for dinner, yum.

                                                                                                                            1. re: Musie
                                                                                                                              fldhkybnva RE: Musie Apr 25, 2013 06:06 AM

                                                                                                                              I am so jealous! I am not the biggest fan of "white-er" fish but love red snapper and scallops are amazing!

                                                                                                                        2. juliejulez RE: roxlet Apr 24, 2013 08:49 AM

                                                                                                                          Tonight will be simple... penne pasta w/ the leftovers of the salvaged chicken sausage from last night, with some of the arrabiatta sauce I didn't use on Monday night when I ended up with a hankering for enchiladas. I'll probably have some steamed broccoli on the side seasoning with steak seasoning (I know, weird, but I like it) just so I can get my veggies in.

                                                                                                                          I also might have to end up making cupcakes. SO comes home tomorrow so I'm making him his birthday dinner, and he said he would like 1 chocolate cupcake with peanut butter frosting. He's not a sweets person, so that's why he only wants one. I have a recipe that is for two chocolate cupcakes, and I can wing it on the frosting, so if the one cupcake shop near my work doesn't have what I want, I'll end up making them.

                                                                                                                          7 Replies
                                                                                                                          1. re: juliejulez
                                                                                                                            foodieX2 RE: juliejulez Apr 24, 2013 08:55 AM

                                                                                                                            love the idea of cupcake recipe that only makes 2! I am not a sweet eater either so that sounds perfect. it never occurred to me to google "2 cupcake recipe", there are tons of hits. thanks for the tip!

                                                                                                                            1. re: foodieX2
                                                                                                                              juliejulez RE: foodieX2 Apr 24, 2013 08:59 AM

                                                                                                                              Yup I found it on Pinterest, this is the one I have: http://www.brettbara.com/baking/recip... The site appears to be down right now though (oh no!). Also based on the comments in that recipe, I bought this book for 21 cents on Amazon, should arrive soon: http://www.amazon.com/gp/product/0761...

                                                                                                                              I love baking but it's just the 2 of us, so having large quantities of baked goods around when he doesn't like sweets is a recipe for disaster. I used to be able to take stuff into work but now I'm in an office where it's just me and my boss, and he's a low carber.

                                                                                                                              1. re: foodieX2
                                                                                                                                fldhkybnva RE: foodieX2 Apr 24, 2013 09:02 AM

                                                                                                                                Yea, I'm not much for sweets either but sometimes will do the single serving cake or apple crisp in a mug.

                                                                                                                              2. re: juliejulez
                                                                                                                                littleflower RE: juliejulez Apr 24, 2013 05:02 PM

                                                                                                                                juliejulez, Ina Garten has a recipe for Chocolate Cupcakes with PB frosting as well that I heard was good - the PB frosting in particular drew rave reviews:


                                                                                                                                1. re: littleflower
                                                                                                                                  juliejulez RE: littleflower Apr 24, 2013 06:36 PM

                                                                                                                                  Yup I have that one :)

                                                                                                                                  The bakery near my work let me special order two cupcakes, so I can pick them up tomorrow on my way to the airport to pick up SO. I like to bake but not on a weeknight after work!

                                                                                                                                  1. re: juliejulez
                                                                                                                                    suzigirl RE: juliejulez Apr 24, 2013 07:24 PM

                                                                                                                                    Happy birthday to SO. Glad he is home to celebrate. Have fun Julie. :-) You are so sweet.

                                                                                                                                    1. re: juliejulez
                                                                                                                                      littleflower RE: juliejulez Apr 24, 2013 07:34 PM

                                                                                                                                      Yeah, sorry - should have read through the posts more closely, I overlooked your mentioning the recipe on making two cupcakes! Looking forward to hearing how the cupcakes turn out.

                                                                                                                                2. iowagirl RE: roxlet Apr 24, 2013 08:56 AM

                                                                                                                                  I'm still in "hubby is gone, I'm working crazy hours and trying to keep the dogs from destroying the house, so it's time to clean out the freezer" mode. Defrosted many tubs of brown gloop and last night was leftover chicken enchilada filling. It was kinda bland the first time around, so I added some chipotle in adobo, some fresh jalapenos and made some quacamole to go on top. Also added what was left of a cumin, lime, and garlic marinated pork chop to the filling. Was a much better meal the second time around and I have enough left for two lunches!

                                                                                                                                  Tonight youngest stepdaughter will be here for dinner, so it will either be something grilled (steak or cheeseburgers) or the Cooking Light version of Ma Po Tofu that she loves. Looking forward to hubby getting back (tomorrow!) and work settling down (sometime, I hope!)

                                                                                                                                  1. gingershelley RE: roxlet Apr 24, 2013 10:11 AM

                                                                                                                                    I went out specifically to get chicken thighs to re-try the Trini-Chinese chicken yesterday, but when I got home and re-read the recipe, I just wasn't feeling it.

                                                                                                                                    i had 1/2 a bunch of lemongrass in a glass in the windowsill, and had saved a recipe for a lemongrass pork loin that had caught my eye. So I decided to give the chicken thighs the lemongrass marinade a whirl. Lemongrass, fish sauce, garlic, sugar get blended and the thighs went in for a few hours. Fried up to brown the skin in the cast iron skillet, then into the stove to finish with some of the marinade liquid until cooked through.

                                                                                                                                    EXCELLENT! a strong lemony/slightly Thai-ish flavor, that just made me want another bite.

                                                                                                                                    For some reason, I was craving polenta, so went to make a small pot of that with some dandelion wilted in for greens - but I stepped out to the garden for a moment (really! It was only a moment!), and the bottom of the pot burned :(, so I left that on the back porch to cool and clean later, and lacking more polenta, I made a little bit of cheesy grits with dandelion instead. Suprisingly, my east-meets-west combo was very good.

                                                                                                                                    I will make that chicken recipe again!

                                                                                                                                    4 Replies
                                                                                                                                    1. re: gingershelley
                                                                                                                                      ChristinaMason RE: gingershelley Apr 24, 2013 11:04 AM

                                                                                                                                      That chicken sounds very delicious!

                                                                                                                                      1. re: ChristinaMason
                                                                                                                                        gingershelley RE: ChristinaMason Apr 24, 2013 12:10 PM

                                                                                                                                        Here is the recipe I used. Super easy, and delish! I am eating the leftovers cold right now with a little salad on the side. Great that way too....


                                                                                                                                        1. re: gingershelley
                                                                                                                                          ChristinaMason RE: gingershelley Apr 24, 2013 12:15 PM

                                                                                                                                          Sweet, thanks for sharing :)

                                                                                                                                      2. re: gingershelley
                                                                                                                                        JungMann RE: gingershelley Apr 24, 2013 12:01 PM

                                                                                                                                        I love the sound of your chicken recipe. I use similar flavors when I make a whole roast chicken (lechon manok) but never thought about breaking it down for chicken quarters. Thanks for the idea!

                                                                                                                                      3. suzigirl RE: roxlet Apr 24, 2013 10:24 AM

                                                                                                                                        My sweetie is off to a Ray's game tonight. So that means I am solo. I am going to have a big late lunch of some street tacos or potstickers. I am making an antipasto tray for when he gets home so he can have a snack. Salami, prosciutto, Lebanese bologna,fresh mozzarella, caprese tomatoes from the garden, Greek olives, green olives, caper berries, pepperoncini, gardeneria and some sharp cheddar. That should keep him happy and fed. Oh yes, hard boiled eggs and pepperoni too.

                                                                                                                                        11 Replies
                                                                                                                                        1. re: suzigirl
                                                                                                                                          Fowler RE: suzigirl Apr 24, 2013 10:56 AM

                                                                                                                                          suzigirl, your antipasto platter sounds wonderful! I have never heard of Lebanese bologna. Do you get it from a local sausage maker? Is it anything at all like Italian mortadella?

                                                                                                                                          1. re: Fowler
                                                                                                                                            suzigirl RE: Fowler Apr 24, 2013 11:19 AM

                                                                                                                                            Lebanese bologna isn't anything like mortadella. It is more like a smoked beef salami. Rich and fatty in a good way. The company is called Seltzers that makes it. Look for it in your local deli. It is great stuff.

                                                                                                                                            1. re: suzigirl
                                                                                                                                              LindaWhit RE: suzigirl Apr 24, 2013 01:19 PM

                                                                                                                                              Took me a second to realize you meant "Lebanon bologna" - at least that's the only way I've heard it called when I lived in central PA. A tangy, salami-like cured meat. Very good!


                                                                                                                                              1. re: LindaWhit
                                                                                                                                                weezieduzzit RE: LindaWhit Apr 24, 2013 01:24 PM

                                                                                                                                                Ohhh.. that's yummy, and NOTHING like regular bologna (which I would rather go hungry than eat, I wouldn't even eat it as a kid.)

                                                                                                                                                1. re: LindaWhit
                                                                                                                                                  suzigirl RE: LindaWhit Apr 24, 2013 01:45 PM

                                                                                                                                                  Whoops. You're right. Thanks. It is such a great cured meat.

                                                                                                                                                  1. re: suzigirl
                                                                                                                                                    ChristinaMason RE: suzigirl Apr 24, 2013 01:58 PM

                                                                                                                                                    I'll have to look out for it; it sounds delicious.

                                                                                                                                            2. re: suzigirl
                                                                                                                                              gingershelley RE: suzigirl Apr 24, 2013 10:57 AM

                                                                                                                                              Now that sounds like a great grazing dinner!

                                                                                                                                              1. re: gingershelley
                                                                                                                                                suzigirl RE: gingershelley Apr 24, 2013 11:30 AM

                                                                                                                                                That is exactly what I was thinking. And he can eat as much as he wants.

                                                                                                                                              2. re: suzigirl
                                                                                                                                                GretchenS RE: suzigirl Apr 24, 2013 02:21 PM

                                                                                                                                                I love that kind of dinner, sounds awesome suzigirl!

                                                                                                                                                1. re: GretchenS
                                                                                                                                                  suzigirl RE: GretchenS Apr 24, 2013 02:33 PM

                                                                                                                                                  I am looking forward to this meal. I have done this for lunch but not dinner

                                                                                                                                                2. re: suzigirl
                                                                                                                                                  littleflower RE: suzigirl Apr 24, 2013 04:57 PM

                                                                                                                                                  Great mix of meats, cheeses, and veggies for that antipasto platter, impressive - well done, suzigirl!

                                                                                                                                                3. fldhkybnva RE: roxlet Apr 24, 2013 12:19 PM

                                                                                                                                                  I have no idea what's for dinner. It's one of those days that I feel ravenous but can't decide what I want because I want it all. I have a hair appointment tonight which is actually unusually exciting for me. I fall more on the tomboy spectrum than the girly girl spectrum and usually hate anything beauty related which requires me to sit and be pampered....issues, yea I know ;) However, work has been insane for the past few months and I realized last night that I haven't had a hair cut since 2012, so it's about time!! I'm craving something warm so I think I'll whip up a quick Frank's bowl tonight - ground meat (likely bison as I think there is some defrosted in the fridge), mushrooms, blue cheese and a truck load of Frank's Hot Sauce should fill my need to eat the world and to be warm.

                                                                                                                                                  6 Replies
                                                                                                                                                  1. re: fldhkybnva
                                                                                                                                                    littleflower RE: fldhkybnva Apr 24, 2013 04:54 PM

                                                                                                                                                    You caught my attention at the mere mention of "bison". :-) Enjoy the bison bowl - I have not had bison since last September (when our farmer's market officially ended it's season last year. Huge juicy bison burgers are likely to be my WFD in two weeks when the farmer's market is scheduled to open up for this year.

                                                                                                                                                    1. re: littleflower
                                                                                                                                                      fldhkybnva RE: littleflower Apr 25, 2013 06:08 AM

                                                                                                                                                      Yea, I love bison burgers. For some reason, they just satisfy me more than beef burgers. Who knows? Since you mentioned it I'll probably search the Farmers' Market this year for some game meat. I rarely go which is a shame since I'm usually up at that hour on Sundays but the crowds and the need to go to the ATM before usually are the prohibitive factors oh and the fact that I'd come home with so much stuff and have to figure out what to do with it. I can barely control myself in the grocery store, I go nuts at Farmers' Markets.

                                                                                                                                                      1. re: fldhkybnva
                                                                                                                                                        ChristinaMason RE: fldhkybnva Apr 25, 2013 07:44 AM

                                                                                                                                                        The Baltimore farmer's market had a wonderful olive oil vendor last time I was there. I think it was Greek oil pressed on a family farm/grove. I recommend checking it out!

                                                                                                                                                        1. re: fldhkybnva
                                                                                                                                                          littleflower RE: fldhkybnva Apr 25, 2013 03:33 PM

                                                                                                                                                          I too go shopping crazy at our local farmer's market, but it is well worth it - some of my most memorable dishes were the result of the freshly picked veggies and grass-fed/pasture-raised meats that can be found there. I love shopping at farmer's markets as much or even more than clothes shopping!

                                                                                                                                                          1. re: littleflower
                                                                                                                                                            suzigirl RE: littleflower Apr 25, 2013 03:37 PM

                                                                                                                                                            +1 on the food shopping vs clothes. I sometimes spend the day shopping at all the farmers markets and Amish bulk store and the scratch and dent store. Pure bliss

                                                                                                                                                      2. re: fldhkybnva
                                                                                                                                                        PHREDDY RE: fldhkybnva Apr 24, 2013 06:37 PM

                                                                                                                                                        Bring on that protien

                                                                                                                                                      3. steve h. RE: roxlet Apr 24, 2013 02:12 PM

                                                                                                                                                        Split pea soup is on tonight's menu. Deb set the stage over the weekend so heating things up, adding some cubed porkette should be be easy.

                                                                                                                                                        The windows are open but I don't take this as a harbinger of warmer weather down the road. I'll button up tonight, maybe sip a vintage port, nibble some cheese and laugh at Gore.

                                                                                                                                                        1. ChristinaMason RE: roxlet Apr 24, 2013 02:21 PM

                                                                                                                                                          We're having either:

                                                                                                                                                          -brined b/s chicken breasts baked w/ bbq sauce, sauteed Swiss chard, and blue-cheese stuffed portabella mushrooms; or

                                                                                                                                                          -leftover eggplant lasagna w/ garlicky chard

                                                                                                                                                          3 Replies
                                                                                                                                                          1. re: ChristinaMason
                                                                                                                                                            fldhkybnva RE: ChristinaMason Apr 24, 2013 03:11 PM

                                                                                                                                                            You can set an extra plate for those mushrooms!!! Do you just stuff with blue cheese and roast?

                                                                                                                                                            1. re: fldhkybnva
                                                                                                                                                              ChristinaMason RE: fldhkybnva Apr 24, 2013 06:31 PM

                                                                                                                                                              This recipe: http://everythingtasty.blogspot.com/2... My friend subbed cream cheese for the mozz., and used less onion, and they were great. I haven't made them yet. Tonight we're doing leftovers.

                                                                                                                                                              Did you see the tahini fish recipe above, btw?

                                                                                                                                                              1. re: ChristinaMason
                                                                                                                                                                fldhkybnva RE: ChristinaMason Apr 25, 2013 06:09 AM

                                                                                                                                                                I didn't but I just found it. Thanks for pointing that out. Tomorrow is fish night so perhaps I'll give it a try then.

                                                                                                                                                          2. LindaWhit RE: roxlet Apr 24, 2013 03:55 PM

                                                                                                                                                            A gorgeous day in the Boston area - and while I'd *love* to grill, it ain't happening.

                                                                                                                                                            So a small beef tenderloin tail was lubed up and sprinkled with a beef rub from Harry & David that I got as part of a gift pack awhile back from my from SIL. It's a combination of sea salt, garlic, paprika, basil, thyme, coriander, black pepper, mustard seeds and white pepper. It'll roast in the oven. And we'll see how the beef is liked/disliked to figure out if the rest of the rub stays or goes.

                                                                                                                                                            In the convection oven are baby red, yellow and purple potatoes tossed with oil, salt, pepper, and garlic powder. The remaining side will be steamed green beans with toasted almonds.

                                                                                                                                                            And a glass of wine to celebrate Spring. And just because.

                                                                                                                                                            1 Reply
                                                                                                                                                            1. re: LindaWhit
                                                                                                                                                              littleflower RE: LindaWhit Apr 24, 2013 04:49 PM

                                                                                                                                                              Drinking wine just because is often the best reason of all - Here's to toasting Springtime!

                                                                                                                                                            2. w
                                                                                                                                                              wyogal RE: roxlet Apr 24, 2013 03:57 PM

                                                                                                                                                              Grabbing a bite at Taco John's, nope, NOT Taco Bell. I'll probably get two crisp tacos with the green sauce (pureed jalapeno). and will probably eat some of my husband's order of potato ole's.

                                                                                                                                                              6 Replies
                                                                                                                                                              1. re: wyogal
                                                                                                                                                                iowagirl RE: wyogal Apr 25, 2013 07:29 AM

                                                                                                                                                                Taco John's!!! That was our favorite hang out when I was in high school - my typical order was either nachos with meat, extra cheese on the side, or a softshell with sour cream an order of cheese fries, extra crispy. Our TJ's was a franchise, so they made fries along with the ole's - yummy, hand cut, seasoned fries and a side of nacho cheese. Pure heaven!

                                                                                                                                                                1. re: iowagirl
                                                                                                                                                                  wyogal RE: iowagirl Apr 25, 2013 07:42 AM

                                                                                                                                                                  To describe the flavor of TJ's to someone who hasn't had it, well, it's hard! LOVE it! So glad someone here knows what i am talking about!

                                                                                                                                                                  1. re: wyogal
                                                                                                                                                                    iowagirl RE: wyogal Apr 25, 2013 07:47 AM

                                                                                                                                                                    Totally agree - I rarely make it back to my hometown anymore (my family all moved), but when I do, TJ's as ALWAYS a stop.

                                                                                                                                                                    1. re: iowagirl
                                                                                                                                                                      wyogal RE: iowagirl Apr 25, 2013 07:49 AM

                                                                                                                                                                      That's how it is for lots of people! I hear that all the time from those that have moved away.

                                                                                                                                                                      1. re: wyogal
                                                                                                                                                                        Pwmfan RE: wyogal Apr 26, 2013 07:21 AM

                                                                                                                                                                        A work colleague who moved to a TJ-less state flies in for business and insists her lunch (anywhere she wants, on the company dime) be at TJ's.

                                                                                                                                                                    2. re: wyogal
                                                                                                                                                                      ChristinaMason RE: wyogal Apr 25, 2013 07:52 AM

                                                                                                                                                                      I prefer the zestier seasoning on Taco Bell taco meat, but the toppings and wraps for Taco John are better.

                                                                                                                                                                2. weezieduzzit RE: roxlet Apr 24, 2013 04:11 PM

                                                                                                                                                                  Red wine braised lamb shanks with rosemary and thyme from the garden tonight with a couple sides of veggies that haven't been decided yet. There are a lot of choices in there.

                                                                                                                                                                  The crockpot has been full of chicken stock in the works from the zuni chickens we had last night (the rest of the meat will be repurposed tomorrow night, I try not to do the same meat 2 nights in a row.) The house smells wonderful.

                                                                                                                                                                  23 Replies
                                                                                                                                                                  1. re: weezieduzzit
                                                                                                                                                                    steve h. RE: weezieduzzit Apr 24, 2013 04:13 PM


                                                                                                                                                                    1. re: steve h.
                                                                                                                                                                      weezieduzzit RE: steve h. Apr 24, 2013 04:52 PM

                                                                                                                                                                      I sure hope so!

                                                                                                                                                                    2. re: weezieduzzit
                                                                                                                                                                      littleflower RE: weezieduzzit Apr 24, 2013 04:52 PM

                                                                                                                                                                      Love how so many of us here eat and enjoy lamb! You would be surprised how many people crinkle their noses up at it believing all the hype that it is too "gamey" to enjoy. They don't know what they are missing - lamb shanks are delicious!

                                                                                                                                                                      1. re: littleflower
                                                                                                                                                                        weezieduzzit RE: littleflower Apr 24, 2013 05:04 PM

                                                                                                                                                                        I bought an absolute ton of it when I was able to get really good lamb at a killer price so we've been lucky to be able to enjoy it frequently lately. Its been a wonderful treat!

                                                                                                                                                                        1. re: littleflower
                                                                                                                                                                          Fowler RE: littleflower Apr 24, 2013 06:00 PM

                                                                                                                                                                          I agree and think many people (at least in the USA) will not eat lamb because they think it will be like the "lamb" they were served as a child that was actually not lamb but old, overcooked, gamey mutton.

                                                                                                                                                                          I have converted more than a couple of friends that thought they hated lamb based upon their childhood memories by offering them grilled lamb chops and braised lamb shanks.

                                                                                                                                                                          1. re: Fowler
                                                                                                                                                                            steve h. RE: Fowler Apr 24, 2013 06:10 PM

                                                                                                                                                                            Lamb from Colorado can be quite good.

                                                                                                                                                                            You get what you pay for.

                                                                                                                                                                            1. re: steve h.
                                                                                                                                                                              Fowler RE: steve h. Apr 24, 2013 06:22 PM

                                                                                                                                                                              I agree with both points, Steve. New Zealand lamb these days can be quite good as well.

                                                                                                                                                                              1. re: Fowler
                                                                                                                                                                                PHREDDY RE: Fowler Apr 24, 2013 06:39 PM

                                                                                                                                                                                I love Nz lamb...

                                                                                                                                                                                1. re: PHREDDY
                                                                                                                                                                                  littleflower RE: PHREDDY Apr 24, 2013 07:30 PM

                                                                                                                                                                                  Me too - don't get me wrong, I would never turn down a piece of American lamb which is good in its own right, but NZ lamb has a special taste to it (in my opinion) that can take a boneless leg of lamb from good to great.

                                                                                                                                                                            2. re: Fowler
                                                                                                                                                                              littleflower RE: Fowler Apr 24, 2013 09:41 PM

                                                                                                                                                                              Ohhh yes, there can be a huge difference between "mutton" and "lamb". You're right that most people have based their opinions on lamb mistakenly b/c of what they've heard about mutton or if they've actually tasted mutton. Good for you for showing people what lamb actually tastes like!

                                                                                                                                                                              1. re: littleflower
                                                                                                                                                                                PHREDDY RE: littleflower Apr 25, 2013 10:36 AM

                                                                                                                                                                                NZ lamb..is way different...although I have had
                                                                                                                                                                                Colorado lamb which is excellent too!

                                                                                                                                                                              2. re: Fowler
                                                                                                                                                                                JungMann RE: Fowler Apr 25, 2013 07:02 AM

                                                                                                                                                                                "I agree and think many people (at least in the USA) will not eat lamb because they think it will be like the "lamb" they were served as a child that was actually not lamb but old, overcooked, gamey mutton."

                                                                                                                                                                                I would love some old, gamey mutton! We could get mutton from the halal butchers when I was growing up and this was one of our favorite meats for fiery niharis or gosht dishes. Mutton, having all the flavor of lamb and even more, was the only choice that could hold its own in bold, full-flavored cuisine. Nowadays when I try to make the same with supermarket lamb or beef, the results are never quite as satisfying.

                                                                                                                                                                                1. re: JungMann
                                                                                                                                                                                  fldhkybnva RE: JungMann Apr 25, 2013 12:24 PM

                                                                                                                                                                                  I love lamb and often don't find it "gamey" enough so I'd love to get my hands on some mutton.

                                                                                                                                                                              3. re: littleflower
                                                                                                                                                                                juliejulez RE: littleflower Apr 24, 2013 06:38 PM

                                                                                                                                                                                I've never actually had it, but want to. When we go to the restaurant where SO is getting his buffalo prime rib, I'm going to get Colorado lamb I think. If I like it then I'll be making it often... Costco has racks for only around $13 total.

                                                                                                                                                                                1. re: juliejulez
                                                                                                                                                                                  PHREDDY RE: juliejulez Apr 25, 2013 10:37 AM

                                                                                                                                                                                  Usually Frenched and very good

                                                                                                                                                                                2. re: littleflower
                                                                                                                                                                                  fldhkybnva RE: littleflower Apr 25, 2013 06:11 AM

                                                                                                                                                                                  Yea, more people need to realized just how great this meat is. We had it all the time when I was growing up. I don't get why it's so overlooked and it usually isn't much more expensive or even sometimes cheaper than other cuts of meat that seem to be dinner-table regulars.

                                                                                                                                                                                3. re: weezieduzzit
                                                                                                                                                                                  weezieduzzit RE: weezieduzzit Apr 24, 2013 07:20 PM

                                                                                                                                                                                  I couldn't resist, I made a small batch of polenta so the man can enjoy grilled polenta cakes with his lamb. He'll be very happy. :)

                                                                                                                                                                                  Oh, and an orange/lemon/parsley/garlic gremolata for the top.

                                                                                                                                                                                  1. re: weezieduzzit
                                                                                                                                                                                    littleflower RE: weezieduzzit Apr 24, 2013 08:12 PM

                                                                                                                                                                                    You all on this board are making me crave a big bowl of polenta, big time...oh, and that orange/lemon/parsley/garlic gremolata? Smart!!! Great combination for sprinkling on top of the lamb, and heck probably even on top of the polenta cakes, too! Now I am hungry all over again even though I already ate dinner...

                                                                                                                                                                                  2. re: weezieduzzit
                                                                                                                                                                                    weezieduzzit RE: weezieduzzit Apr 24, 2013 09:15 PM

                                                                                                                                                                                    I didn't think of taking a pic until after I took it off the bone and put it on a green plate but here it is.... it was really good!

                                                                                                                                                                                    1. re: weezieduzzit
                                                                                                                                                                                      littleflower RE: weezieduzzit Apr 24, 2013 09:31 PM

                                                                                                                                                                                      This is definitely "DI" - Drool Inducing! Nice red wine sauce reduction there, too...oh, and the grilled polenta will soak up a little of that reduction, as well!! Sigh...

                                                                                                                                                                                      1. re: littleflower
                                                                                                                                                                                        weezieduzzit RE: littleflower Apr 24, 2013 09:39 PM

                                                                                                                                                                                        Thanks, Littleflower. :)

                                                                                                                                                                                      2. re: weezieduzzit
                                                                                                                                                                                        fldhkybnva RE: weezieduzzit Apr 25, 2013 06:12 AM

                                                                                                                                                                                        Amazing! It's our week for lamb shanks and I was going to skip it in favor of something else, but this has revived my lamb spirit!

                                                                                                                                                                                      3. re: weezieduzzit
                                                                                                                                                                                        fldhkybnva RE: weezieduzzit Apr 25, 2013 06:10 AM

                                                                                                                                                                                        I recently had my first lamb shanks and now it's an every other week Sunday dinner. They are so tasty and so easy once you throw them in the oven and we always do red wine with rosemary and thyme as well. Such a great combination of flavors.

                                                                                                                                                                                      4. gingershelley RE: roxlet Apr 24, 2013 06:07 PM

                                                                                                                                                                                        It's a beautiful spring day here in SEA - close to 70° - great for us this time of year.

                                                                                                                                                                                        I need to use up some leftover taco filling ,so repurposing into a lighter taco salad. Warming up some minced dried onion, chopped tomato, a jalapeno and 1/2 a can of kidney beans with mexi seasonings added, then threw in the leftover shredded pork taco meat for it all to come together.

                                                                                                                                                                                        That mix shall be served warm over the top of a huge pile of shredded iceberg, topped with shredded cheddar, tomato wedges, olives of the ordinaire American kind, green onions, home-made pickled jalapeno's; a zippy dressing made with jalepeno marinade, sour cream, hot sauce, and a glug of my house viniagrette.

                                                                                                                                                                                        Chips and guacamole and a lager beer on the side. Olé!

                                                                                                                                                                                        4 Replies
                                                                                                                                                                                        1. re: gingershelley
                                                                                                                                                                                          suzigirl RE: gingershelley Apr 24, 2013 07:19 PM

                                                                                                                                                                                          Damn. I want that to salad. How do you pickle those jalapenos? I am out of last seasons homegrown and want to grow some more.

                                                                                                                                                                                          1. re: suzigirl
                                                                                                                                                                                            gingershelley RE: suzigirl Apr 24, 2013 08:33 PM

                                                                                                                                                                                            The salad hit the spot! You can make one, Suzigirl:)!

                                                                                                                                                                                            The pickled jalapenos are a recent thing; I wanted some for nachos a few weeks ago, and had fresh ones, so just did like I do for pickled red onions which I make alot for salads, garnish, etc.

                                                                                                                                                                                            Just take a small jar, put in some white (I used this with a dash of water to smooth it out) or white wine vinegar, pinch of salt, pinch of sugar, and sliced fresh jalapenos If I want them soon - within a couple hours, I add a little more salt/sugar and maybe a garlic clove - to make the brine kind of intense, and add a couple ice cubes. Shake often and turn the jar over every 1/2 hour.

                                                                                                                                                                                            Better without the ice cubes, and left overnight. Easy, and just a few pennies to make. Much better than the floppy pale ones from a can!

                                                                                                                                                                                            1. re: gingershelley
                                                                                                                                                                                              suzigirl RE: gingershelley Apr 24, 2013 09:31 PM

                                                                                                                                                                                              Thanks gingershelley. Sounds yummy.

                                                                                                                                                                                          2. re: gingershelley
                                                                                                                                                                                            PHREDDY RE: gingershelley Apr 25, 2013 10:39 AM

                                                                                                                                                                                            Skip the rest ..I want the chips, guac and beer!

                                                                                                                                                                                          3. prima RE: roxlet Apr 24, 2013 06:09 PM

                                                                                                                                                                                            Red pepper jelly and white balsamic glazed chicken thighs, quinoa pilaf and Roman flat beans.

                                                                                                                                                                                            1 Reply
                                                                                                                                                                                            1. re: prima
                                                                                                                                                                                              Musie RE: prima Apr 25, 2013 04:45 AM

                                                                                                                                                                                              Love red pepper jelly, such a great and versatile ingredient. Will have to give that kind of marinade a go sometime.

                                                                                                                                                                                            2. l
                                                                                                                                                                                              littleflower RE: roxlet Apr 24, 2013 08:18 PM

                                                                                                                                                                                              Had a yummy repeat of last night's meal...yesterday I cut the italian sausage into 1/2, reserving some for leftovers for tonight. Cooked up some more pasta and added our marinara and the other half of italian sausage. More parmigianno-regianno grated on top + freshly ground pepper. Added Ina Garten's garlicky buttery garlic bread to round out the meal...honestly, that was the best part, and was missing from last night's dinner!

                                                                                                                                                                                              1. Breadcrumbs RE: roxlet Apr 25, 2013 05:45 AM

                                                                                                                                                                                                I'd been craving crispy fish forever it seemed so I had to address that craving on Monday. I picked up some fresh Ontario perch and opted to treat it fairly simply to ensure its delicate flavour was able to shine through. So after a quick flour/egg/flour dunking, I panfried the fish and served a purple watercress and roasted fingerling potato salad w a wasabi dressing alongside. I gave the fish a quick spritz of lime before it hit the table. Craving addressed, this really did the trick and the fish was really lovely.

                                                                                                                                                                                                Last night it was rainy, cold and felt like winter again...honestly this is the winter that just keeps on giving isn't it? Anyway, soup was all that would do so I defrosted a sausage minestrone soup I made at some point (likely fall judging by it's position at approx the 1 foot depth in the chest freezer!)

                                                                                                                                                                                                Thankfully its sunny and promising to be warmer today so the Garbage Salad I've been hoping to make is back on the menu. I made the dressing last night so all I need to do tonight is wash, chop and toss the veggies.

                                                                                                                                                                                                7 Replies
                                                                                                                                                                                                1. re: Breadcrumbs
                                                                                                                                                                                                  gini RE: Breadcrumbs Apr 25, 2013 07:58 AM

                                                                                                                                                                                                  Your fish fry looks like the very best fried fish I've ever seen.

                                                                                                                                                                                                  1. re: Breadcrumbs
                                                                                                                                                                                                    ChristinaMason RE: Breadcrumbs Apr 25, 2013 09:04 AM

                                                                                                                                                                                                    My, that looks good.

                                                                                                                                                                                                    1. re: Breadcrumbs
                                                                                                                                                                                                      Fowler RE: Breadcrumbs Apr 25, 2013 09:26 AM

                                                                                                                                                                                                      Bravo Breadcrumbs! Fried lake perch is a regular meal in my house. Normally I just dredge it in flour I have seasoned but yours looks better so I will try going with the slightly thicker flour + egg + more flour.

                                                                                                                                                                                                      And few things are better in summer than an old fashioned lake perch shore lunch with friends and good beer!

                                                                                                                                                                                                      1. re: Breadcrumbs
                                                                                                                                                                                                        GretchenS RE: Breadcrumbs Apr 25, 2013 10:33 AM

                                                                                                                                                                                                        I just ate lunch but your fish is making me hungry again -- gorgeous!!

                                                                                                                                                                                                        1. re: Breadcrumbs
                                                                                                                                                                                                          LindaWhit RE: Breadcrumbs Apr 25, 2013 11:44 AM

                                                                                                                                                                                                          This looks AMAZING, Bcrumbs!

                                                                                                                                                                                                          1. re: Breadcrumbs
                                                                                                                                                                                                            littleflower RE: Breadcrumbs Apr 25, 2013 03:16 PM

                                                                                                                                                                                                            BC - interesting choice of finishing it off with a spritz of lime instead of lemon. I must try that...usually I go for freshly squeezed lemon on top of fish but like the sound of lime used in its place.

                                                                                                                                                                                                            BTW - that fried perch looks absolutely delicious, and picture-perfect. Wow.

                                                                                                                                                                                                            1. re: littleflower
                                                                                                                                                                                                              Breadcrumbs RE: littleflower Apr 28, 2013 12:32 PM

                                                                                                                                                                                                              Thanks everyone for your kind comments. We love crispy fish and this version was a real treat.

                                                                                                                                                                                                              @Fowler - yes, that extra flour dunk makes all the difference. Like you, I used to just dust w flour for pan frying but this method was a revelation and there's been no turning back.

                                                                                                                                                                                                              @littleflower- we came to love lime w our fish and seafood after visiting the Caribbean. It seems to be a standard pairing there and takes us back every time.

                                                                                                                                                                                                          2. gini RE: roxlet Apr 25, 2013 05:53 AM

                                                                                                                                                                                                            So last night was roasted chicken, broccoli & red cabbage slaw, and roasted carrots with honey and lemon. Now that it's officially spring in Boston, slaws are really appealing to me! I think I'll start playing around with pickling soon.

                                                                                                                                                                                                            1. iowagirl RE: roxlet Apr 25, 2013 07:35 AM

                                                                                                                                                                                                              Stepdaughter ended up eating out with a friend last night, so I made sauteed kale (with lots of garlic and red pepper flakes) and edamame over brown rice with a poached egg on top. Soy sauce and sriracha as condiments. Really good and healthy too!

                                                                                                                                                                                                              Tonight I have a small pork loin marinating in teriyaki, garlic and sriracha which I'll grill and side with some broccoli fried rice made with the leftover brown rice. Last night eating for one!

                                                                                                                                                                                                              3 Replies
                                                                                                                                                                                                              1. re: iowagirl
                                                                                                                                                                                                                GretchenS RE: iowagirl Apr 25, 2013 10:34 AM

                                                                                                                                                                                                                Both meals sound delicious!

                                                                                                                                                                                                                1. re: iowagirl
                                                                                                                                                                                                                  Berheenia RE: iowagirl Apr 25, 2013 12:56 PM

                                                                                                                                                                                                                  You are a virtuous girl! It sounds so healthy and delicious too!

                                                                                                                                                                                                                  1. re: Berheenia
                                                                                                                                                                                                                    iowagirl RE: Berheenia Apr 25, 2013 01:32 PM

                                                                                                                                                                                                                    Ha! Not so virtuous - just trying to make up for two weeks of eating everything that I want and don't get when hubby's home! Finished the last of the praline pecan ice cream after the edamame and rice bowl!!

                                                                                                                                                                                                                2. juliejulez RE: roxlet Apr 25, 2013 09:00 AM

                                                                                                                                                                                                                  SO comes home today so I'm doing his "birthday" dinner. We'll go out in a couple weeks for it (sucks when he travels, we only get Saturdays to do fun stuff and our next two weekends are already booked) but I still wanted to make something. He requested his mother's chicken, rice, and broccoli casserole... made with canned soup. Not really my thing, but he said it's the "best ever". I'm following the recipe word for word so hopefully he will like it. Chocolate cupcakes for dessert, I'm picking those up on the way to the airport to pick him up.

                                                                                                                                                                                                                  4 Replies
                                                                                                                                                                                                                  1. re: juliejulez
                                                                                                                                                                                                                    gingershelley RE: juliejulez Apr 26, 2013 04:42 AM

                                                                                                                                                                                                                    Good for you JJ - give the one you love the food THEY love, and well, that is loving! Even if it's not the best casserole to you, it will bring back happy memories for him, and you will be creating new ones together.

                                                                                                                                                                                                                    Nice birthday gift!

                                                                                                                                                                                                                    1. re: gingershelley
                                                                                                                                                                                                                      suzigirl RE: gingershelley Apr 26, 2013 09:01 AM

                                                                                                                                                                                                                      Here, here. You said it gingershelley.

                                                                                                                                                                                                                      1. re: gingershelley
                                                                                                                                                                                                                        juliejulez RE: gingershelley Apr 26, 2013 09:06 AM

                                                                                                                                                                                                                        Aw thanks GS. He really did love it. He even came downstairs while it was baking and said "That smells just like my moms!" and he also told me how excited he was to eat more of it for lunch today.

                                                                                                                                                                                                                        It ended up being... not bad. Very heavy, but decent. It had curry powder in it which added an interesting flavor. I will say though, I more enjoyed the chocolate cupcake with peanut butter frosting :)

                                                                                                                                                                                                                        1. re: juliejulez
                                                                                                                                                                                                                          gingershelley RE: juliejulez Apr 26, 2013 12:44 PM

                                                                                                                                                                                                                          The things we do for love...

                                                                                                                                                                                                                    2. helen_m RE: roxlet Apr 25, 2013 09:30 AM

                                                                                                                                                                                                                      In my quest to clear the freezer before we move I've taken out some pizza dough. I'm going to make one Nigel Slater's potato taleggio and thyme pizza (which I've never made but have wanted to for years!) and one with tomato sauce, parma ham, artichokes, mozza and basil.

                                                                                                                                                                                                                      A huge salad too to make up for the double carbs.

                                                                                                                                                                                                                      4 Replies
                                                                                                                                                                                                                      1. re: helen_m
                                                                                                                                                                                                                        littleflower RE: helen_m Apr 25, 2013 03:10 PM

                                                                                                                                                                                                                        Both of those pizzas sound excellent...would love to see a picture of them helen after you make them if you have any. At any rate - enjoy!

                                                                                                                                                                                                                        1. re: littleflower
                                                                                                                                                                                                                          helen_m RE: littleflower Apr 25, 2013 05:20 PM

                                                                                                                                                                                                                          I let my son and husband shape the dough so they were a bit freeform! I only managed to snap the potato pizza as it came out of the oven first. The parma artichoke one was carved into before I realised what was happening! Hungry boys.

                                                                                                                                                                                                                          1. re: helen_m
                                                                                                                                                                                                                            GretchenS RE: helen_m Apr 25, 2013 06:01 PM


                                                                                                                                                                                                                            1. re: helen_m
                                                                                                                                                                                                                              littleflower RE: helen_m Apr 25, 2013 08:37 PM

                                                                                                                                                                                                                              That is one tasty looking artisan pizza - rivals what comes out of pizzarias in Naples. Thanks for the picture!

                                                                                                                                                                                                                        2. biondanonima RE: roxlet Apr 25, 2013 09:32 AM

                                                                                                                                                                                                                          Last night's dinner was 100% thanks to Chowhound - I had a pork tenderloin in the fridge but was totally uninspired as far as doing anything with it. I glanced at the first page of Home Cooking before I left work and there was a thread about peanut sauce near the top. Instant inspiration! I stirfried the pork with onions, red cabbage and broccoli, then dumped on an easy pantry peanut sauce (soy, PB, cider vinegar, lots of Sriracha). Super tasty and a big hit with DH.

                                                                                                                                                                                                                          1. ChristinaMason RE: roxlet Apr 25, 2013 12:41 PM

                                                                                                                                                                                                                            OK, so tonight it's bbq-sauced b/s chicken breasts, garlicky sauteed Swiss chard, and a salad of arugula, cucumber, and tomato (leftover from a work meeting, hah...produce is expensive). We might also do those blue-cheese stuffed mushroom caps I mentioned yesterday.

                                                                                                                                                                                                                            5 Replies
                                                                                                                                                                                                                            1. re: ChristinaMason
                                                                                                                                                                                                                              LindaWhit RE: ChristinaMason Apr 25, 2013 01:04 PM

                                                                                                                                                                                                                              I do need to find my way to your home accidentally on purpose one day.......

                                                                                                                                                                                                                              1. re: LindaWhit
                                                                                                                                                                                                                                ChristinaMason RE: LindaWhit Apr 25, 2013 01:43 PM

                                                                                                                                                                                                                                I'd love that :)

                                                                                                                                                                                                                              2. re: ChristinaMason
                                                                                                                                                                                                                                fldhkybnva RE: ChristinaMason Apr 25, 2013 02:16 PM

                                                                                                                                                                                                                                I Pinned this recipe, it's most likely a definite for this weekend if that statement makes any sense :)

                                                                                                                                                                                                                                1. re: fldhkybnva
                                                                                                                                                                                                                                  ChristinaMason RE: fldhkybnva Apr 26, 2013 05:08 AM

                                                                                                                                                                                                                                  So I followed my frirnd's technique of using cream cheese in place of the mozz. I also seasoned the mushrooms with a little dried thyme and used finely minced shallot (about 3 tbsp.) in place of the onion. It will be on repeat in our house ;

                                                                                                                                                                                                                                  1. re: ChristinaMason
                                                                                                                                                                                                                                    fldhkybnva RE: ChristinaMason Apr 26, 2013 06:01 AM

                                                                                                                                                                                                                                    Great, looks so tasty! I have some Stilton in the fridge which I think would be perfect or perhaps a smoked blue cheese would work well.

                                                                                                                                                                                                                              3. Berheenia RE: roxlet Apr 25, 2013 01:02 PM

                                                                                                                                                                                                                                Last night I made stuffed zukes with Italian sausage, breadcrumbs, onion and fontina. Of course there are leftovers as always so today is the review if the week. Hubby took the chili for lunch, dinner will be panko crusted chicken, stuffed zuke, orzo pilaf, cornbread and spinach. Anything left gets tossed as we are away for the weekend plus a few days and Friday night is cheeseboigah and a salad night, this is etched in slate. Wasn't somebody going to start a thread about who eats what on what day of the week? Actually I could but mine would bore everyone to tears so I'll spare you.

                                                                                                                                                                                                                                7 Replies
                                                                                                                                                                                                                                1. re: Berheenia
                                                                                                                                                                                                                                  Fowler RE: Berheenia Apr 25, 2013 01:17 PM

                                                                                                                                                                                                                                  "Wasn't somebody going to start a thread about who eats what on what day of the week?"

                                                                                                                                                                                                                                  This may be what you are looking for...


                                                                                                                                                                                                                                  1. re: Fowler
                                                                                                                                                                                                                                    fldhkybnva RE: Fowler Apr 25, 2013 02:17 PM

                                                                                                                                                                                                                                    Yup, it's been started very interesting thread.

                                                                                                                                                                                                                                  2. re: Berheenia
                                                                                                                                                                                                                                    iowagirl RE: Berheenia Apr 25, 2013 01:34 PM

                                                                                                                                                                                                                                    Those stuffed zukes sound wonderful! And I bet they make great leftovers. How big are they and do you hollow out the insides at all?

                                                                                                                                                                                                                                    1. re: iowagirl
                                                                                                                                                                                                                                      Berheenia RE: iowagirl Apr 25, 2013 01:52 PM

                                                                                                                                                                                                                                      I cut off the ends and steam them a little to soften them up. Then we have this grapefruit spoon I use to scoop out the flesh. I'm so attached to this spoon I think if I lost it I would probably stop making them!

                                                                                                                                                                                                                                      1. re: Berheenia
                                                                                                                                                                                                                                        fldhkybnva RE: Berheenia Apr 25, 2013 02:18 PM

                                                                                                                                                                                                                                        Do you roast them after you steam? Temp and how long? I love zucchini but rarely cook it as I've met one too many mushy zukes in my life.

                                                                                                                                                                                                                                        1. re: fldhkybnva
                                                                                                                                                                                                                                          Berheenia RE: fldhkybnva Apr 25, 2013 02:50 PM

                                                                                                                                                                                                                                          375 for 15-25 minutes depending on the size of the squash. When I make the filling I cook off all the liquid and brown the sausage meat. I like to bind the filling with a spoon of sour cream if I have it but last night we had to use ricotta. Another winner sub.

                                                                                                                                                                                                                                          1. re: Berheenia
                                                                                                                                                                                                                                            PHREDDY RE: Berheenia Apr 25, 2013 04:56 PM

                                                                                                                                                                                                                                            Sounds yumser!

                                                                                                                                                                                                                                  3. GretchenS RE: roxlet Apr 25, 2013 02:12 PM

                                                                                                                                                                                                                                    Tonight is going to be a wonderful knockwurst from the German butcher, a warm potato salad with some of my little fingerlings with a mustardy vinagrette, chives and maybe cornichons, and more of that fabulous sauerkraut I got a week or two ago. I can hardly wait!

                                                                                                                                                                                                                                    1 Reply
                                                                                                                                                                                                                                    1. re: GretchenS
                                                                                                                                                                                                                                      littleflower RE: GretchenS Apr 25, 2013 03:14 PM

                                                                                                                                                                                                                                      Mmm...that sounds like quite a German-inspired meal there, GretchenS! Knockwursts hold a special place in my food memories - my mother often would serve us up knockwursts with sauerkraut on top of buttered/toasted Pumperknickel bread and a german-style potato salad. It's been awhile since I have made this meal, and your post reminds me to add it to my future repertoire (sp?).

                                                                                                                                                                                                                                    2. weezieduzzit RE: roxlet Apr 25, 2013 03:09 PM

                                                                                                                                                                                                                                      Its a good night to repurpose some leftovers. The peanut sauce thread reminded me that I have some in the freezer left over from chicken satay last week. I'll chop up and warm the leftover Zuni chicken in the peanut sauce and serve it over some stir fried snow peas, mushrooms and carrot slices. Chopped cilantro for the top and I *think* there are some rice noodles in the cabinet I can make for the man. Sounds pretty good to me.... and easy since I'm still doing dishes from last night!

                                                                                                                                                                                                                                      1 Reply
                                                                                                                                                                                                                                      1. re: weezieduzzit
                                                                                                                                                                                                                                        fldhkybnva RE: weezieduzzit Apr 25, 2013 04:49 PM

                                                                                                                                                                                                                                        Such great repurposing of leftovers, sound delicious!

                                                                                                                                                                                                                                      2. Musie RE: roxlet Apr 25, 2013 03:58 PM

                                                                                                                                                                                                                                        Tonight is some nice big scallops, pan seared by SO who likes to think himself the scallop cooking "lord". I made a simple potato gratin to go on the side with scallions, onion, a little Napa cabbage that wanted using and tarragon.

                                                                                                                                                                                                                                        1. suzigirl RE: roxlet Apr 25, 2013 04:26 PM

                                                                                                                                                                                                                                          Tonight I am making a pasta dinner with chicken, button mushrooms, bell peppers and broccoli. Sauce will be heavy cream, white wine, parmesan cheese, a big scoop of cream cheese, parsley , garlic and salt and pepper and badia complete seasoning mixed into spaghetti. More sliced tomatoes and blue cheese dressing tonight

                                                                                                                                                                                                                                          10 Replies
                                                                                                                                                                                                                                          1. re: suzigirl
                                                                                                                                                                                                                                            fldhkybnva RE: suzigirl Apr 25, 2013 07:40 PM

                                                                                                                                                                                                                                            What is this badia complete seasoning you often use? If you like it, it's probably delicious and I've just been living under a rock.

                                                                                                                                                                                                                                            1. re: fldhkybnva
                                                                                                                                                                                                                                              littleflower RE: fldhkybnva Apr 25, 2013 08:42 PM

                                                                                                                                                                                                                                              No, it's not just you...I thought the same thing, I've never heard of Badia seasoning, either. Interested in hearing what makes up the seasoning!

                                                                                                                                                                                                                                              1. re: littleflower
                                                                                                                                                                                                                                                suzigirl RE: littleflower Apr 26, 2013 08:55 AM

                                                                                                                                                                                                                                                Badia is found here in FL in the Latin food section of my market. The ingredient list reads- dehydrated vegtables,(garlic and onions) salt, msg, spices, herbs and tricalcium phosphate. I know it has msg and it isn't good but it tastes amazing and I don't use it to much. Okay, maybe a little to much (sheepish grin)

                                                                                                                                                                                                                                                1. re: suzigirl
                                                                                                                                                                                                                                                  fldhkybnva RE: suzigirl Apr 26, 2013 10:44 AM

                                                                                                                                                                                                                                                  I accept MSG in my life...oops :)

                                                                                                                                                                                                                                                  1. re: fldhkybnva
                                                                                                                                                                                                                                                    suzigirl RE: fldhkybnva Apr 26, 2013 11:01 AM

                                                                                                                                                                                                                                                    Me too. Wink and a nudge

                                                                                                                                                                                                                                              2. re: fldhkybnva
                                                                                                                                                                                                                                                gingershelley RE: fldhkybnva Apr 26, 2013 04:51 AM

                                                                                                                                                                                                                                                All you have to do is type 'badia complete' into google, and there it is!

                                                                                                                                                                                                                                                A 'latin inspired' blend of spices and herbs....

                                                                                                                                                                                                                                                1. re: gingershelley
                                                                                                                                                                                                                                                  fldhkybnva RE: gingershelley Apr 26, 2013 06:02 AM

                                                                                                                                                                                                                                                  Yea, I did that. I looked in my local Safeway this morning and didn't have it but I'll check elsewhere

                                                                                                                                                                                                                                                  1. re: fldhkybnva
                                                                                                                                                                                                                                                    gingershelley RE: fldhkybnva Apr 26, 2013 08:31 AM

                                                                                                                                                                                                                                                    FWIW, I have never seen it here in SEA before....

                                                                                                                                                                                                                                                    1. re: gingershelley
                                                                                                                                                                                                                                                      ChristinaMason RE: gingershelley Apr 26, 2013 08:45 AM

                                                                                                                                                                                                                                                      gs, I saw this recipe and thought you might dig: http://noblepig.com/2013/04/coconut-m...

                                                                                                                                                                                                                                                      1. re: ChristinaMason
                                                                                                                                                                                                                                                        gingershelley RE: ChristinaMason Apr 26, 2013 12:47 PM

                                                                                                                                                                                                                                                        Thanks CM - that looks delish! I still have more lemongrass ( I got 8 stalks for $.75 cents at Hung Long (hee) - what a deal!

                                                                                                                                                                                                                                                        I still have 2 left after making 2 recipes already.

                                                                                                                                                                                                                                                        I think I am making Bahn Xeo again, and going to do the pork part with lemongrass before putting together the crepes with the pork, shrimp and leafy/herb fixin's :)

                                                                                                                                                                                                                                            2. s
                                                                                                                                                                                                                                              SarachkaInBrooklyn RE: roxlet Apr 25, 2013 06:24 PM

                                                                                                                                                                                                                                              Tonight we had big hearty bowls of sweet and sour cabbage, beef, and tomato soup topped with sour cream and fresh parsley. It's one of my favorite soups, with a taste kind of like stuffed cabbage, but without all the work. It's a Russian type soup for the boyfriend, and although it was warm during the day, it's a bit chilly out at night right now so the soup was nice and filling.

                                                                                                                                                                                                                                              On the side we had a simple salad of arugula, cherry tomatoes, and thinly sliced granny smith apples, with a light vinaigrette. Slices of crusty baguette with butter to round out the meal. Dessert was cherry vanilla ice cream.

                                                                                                                                                                                                                                              Can't wait for it to warm up a bit more again! Many of the cherry blossoms in the Brooklyn Botanical Gardens still have not bloomed because of the cold.

                                                                                                                                                                                                                                              5 Replies
                                                                                                                                                                                                                                              1. re: SarachkaInBrooklyn
                                                                                                                                                                                                                                                GretchenS RE: SarachkaInBrooklyn Apr 26, 2013 05:34 AM

                                                                                                                                                                                                                                                SarachkainBrooklyn, that soup sounds beyond fabulous!! Would you be willing to share the recipe? And welcome to WFD!

                                                                                                                                                                                                                                                1. re: GretchenS
                                                                                                                                                                                                                                                  SarachkaInBrooklyn RE: GretchenS Apr 26, 2013 02:50 PM

                                                                                                                                                                                                                                                  Thanks for the welcome!


                                                                                                                                                                                                                                                  I use this recipe as the base for the soup I make, except I change a few things I'll list down below. This soup makes one huge pot. I've never scaled it down, but I don't see why it wouldn't work. It also freezes well, which is what I usually do with the leftovers.

                                                                                                                                                                                                                                                  Here's what I do differently:

                                                                                                                                                                                                                                                  - Instead of dumping all of the ingredients into the pot and just boiling it, I brown the ground beef first (and I usually only use a pound of beef), and then drain it, and I saute the onion and carrot together for a bit first, as well. Then I add everything else. It's a bit more work, but not all that much. You save yourself some saturated fat, and add some flavor!

                                                                                                                                                                                                                                                  - I also don't use beef bouillon, but beef stock instead.

                                                                                                                                                                                                                                                  - Instead of using the separate cans of diced tomato and tomato sauce, I used a 28 oz. can of peeled whole plum tomatoes in juice that I just chop up by hand. I add the tomatoes and juice into the pot in lieu of the two cans. It's just easier for me this way, since I don't usually have canned tomato sauce.

                                                                                                                                                                                                                                                  - I use 1/4 to 1/3 cup white vinegar, and about 1/4 (or less) of brown sugar - I think the way it's written would produce something far too sweet.

                                                                                                                                                                                                                                                  - Depending on how big your head of cabbage is, you may not need to use the entire thing (more like 3/4). I also cut the cabbage into manageable chunks, because I think the way it's written would make it difficult to eat.

                                                                                                                                                                                                                                                  I think that's about all I do differently! I would also salt to taste, I don't add the entire amount of salt they call for in the recipe at the beginning, but salt to taste toward the end.

                                                                                                                                                                                                                                                  We top it with sour cream because my Russian boyfriend pretty much puts sour cream on everything.

                                                                                                                                                                                                                                                  1. re: SarachkaInBrooklyn
                                                                                                                                                                                                                                                    GretchenS RE: SarachkaInBrooklyn Apr 27, 2013 05:27 AM

                                                                                                                                                                                                                                                    Thanks so much! Your changes all sound like what I would do, that is so funny. I really look forward to making and eating this soon!

                                                                                                                                                                                                                                                2. re: SarachkaInBrooklyn
                                                                                                                                                                                                                                                  PHREDDY RE: SarachkaInBrooklyn Apr 28, 2013 03:59 AM

                                                                                                                                                                                                                                                  Welcome SarachkainBrooklyn,

                                                                                                                                                                                                                                                  Your dish sounds like many of the wonderful Broscht soups I have had (being from that part of the world)...I make a similar one in the slow cooker, perhaps not as sweet as yours. Next time try adding a little cinnamon to your soup...doesn't change the flavor much, but helps with the cabbage smell in the house.
                                                                                                                                                                                                                                                  I frequently use my recipe as the basis to cook my stuffed cabbage if cooked on top of the stove....For

                                                                                                                                                                                                                                                  1. re: PHREDDY
                                                                                                                                                                                                                                                    SarachkaInBrooklyn RE: PHREDDY Apr 29, 2013 07:42 PM

                                                                                                                                                                                                                                                    Thanks for the unique tip about the cinnamon! I will try it out next time.

                                                                                                                                                                                                                                                3. tcamp RE: roxlet Apr 26, 2013 08:54 AM

                                                                                                                                                                                                                                                  Last night I made aloo gobi from 660 Curries, along with pappadam, a cucumber salad, and roasted chickpeas. It is a super easy recipe and fairly quick - I chopped when I first got home, then changed and looked through the mail while it cooked. Next time, I will toss in a hot pepper or two just because I can.

                                                                                                                                                                                                                                                  Tonight, just me and 1 son for dinner. Possibly a walk downtown for vietnamese food since the weather is so nice.

                                                                                                                                                                                                                                                  1. helen_m RE: roxlet Apr 26, 2013 09:41 AM

                                                                                                                                                                                                                                                    I'm using up chicken stock (even I agree that moving bags of frozen chicken bones to a new house is a bit odd!) in a spring veggie (courgette, peas, broad beans, basil, mint) risotto tonight.

                                                                                                                                                                                                                                                    My friend mentioned she'd tried an amazing Anna Hansen recipe for halloumi and fennel bruschetta and having checked the recipe I only need to buy bread so I can make that to nibble on whilst I stir the risotto.

                                                                                                                                                                                                                                                    Using up ingredients rather than leaving it to see what I fancy when I'm shopping is really helping me plan. I should do it more often ;)

                                                                                                                                                                                                                                                    3 Replies
                                                                                                                                                                                                                                                    1. re: helen_m
                                                                                                                                                                                                                                                      ChristinaMason RE: helen_m Apr 26, 2013 11:09 AM

                                                                                                                                                                                                                                                      Did you happen to find a source for halloumi in DC that isn't $12/4 oz? If you don't get bread, btw, this Nigella recipe is a favorite: http://www.nigella.com/recipes/view/h...

                                                                                                                                                                                                                                                      1. re: ChristinaMason
                                                                                                                                                                                                                                                        helen_m RE: ChristinaMason Apr 26, 2013 03:10 PM

                                                                                                                                                                                                                                                        I did! In the deli next to Vace, it's a much more reasonable $5.95.

                                                                                                                                                                                                                                                        1. re: helen_m
                                                                                                                                                                                                                                                          ChristinaMason RE: helen_m Apr 27, 2013 09:00 AM

                                                                                                                                                                                                                                                          Excellent, I'll have to grab some! Thanks.

                                                                                                                                                                                                                                                          How were/was your bruschetta?

                                                                                                                                                                                                                                                    2. linguafood RE: roxlet Apr 26, 2013 11:53 AM

                                                                                                                                                                                                                                                      Two gigs this weekend, both a little later in the eve, which means I can actually make and eat dinner without being rushed. I like :-)

                                                                                                                                                                                                                                                      Tonight we'll be splitting a rib-eye that I've "dry-aged" for a couple days in the fridge with a rub I got from mcf/Anne Burrell, sides TBD, although my man mentioned a baked potato. I could groove to that. Probably some romaine with blue cheese dressing, too. Singer's sustenance.

                                                                                                                                                                                                                                                      2 Replies
                                                                                                                                                                                                                                                      1. re: linguafood
                                                                                                                                                                                                                                                        gingershelley RE: linguafood Apr 26, 2013 12:49 PM

                                                                                                                                                                                                                                                        And the pipes are warmed and lubed - I bet there will be a cocktail or wine in there too with that beef :)

                                                                                                                                                                                                                                                        1. re: gingershelley
                                                                                                                                                                                                                                                          linguafood RE: gingershelley Apr 26, 2013 01:30 PM

                                                                                                                                                                                                                                                          He he. I try to not start drinking *before* I get on stage. After that, all bets are off :-D

                                                                                                                                                                                                                                                      2. iowagirl RE: roxlet Apr 26, 2013 12:17 PM

                                                                                                                                                                                                                                                        Last night was the grilled marinated pork loin, but instead of making the broccoli fried rice as planned, I was inspired by all the talk of peanut sauce! I sauteed the broccoli in garlic and peanut oil mixed it with a spicy peanut sauce I threw together and served it over the brown rice. SO good - I also dipped the pork into the leftover peanut sauce.

                                                                                                                                                                                                                                                        Tonight is hubby's first night back, and we have a visitation to attend tonight - so it will either be sushi or pizza, depending on how much comfort we need.

                                                                                                                                                                                                                                                        1. ChristinaMason RE: roxlet Apr 26, 2013 01:48 PM

                                                                                                                                                                                                                                                          The plan *was* for leftover eggplant lasagna and that arugula salad tonight, but I remembered belatedly that we had tickets to a ballgame. Luckily, this stadium has decent (if overpriced) options, so I think I'll grab some bbq ribs and maybe greens, if available.

                                                                                                                                                                                                                                                          Tomorrow night: back in the kitchen.

                                                                                                                                                                                                                                                          1. l
                                                                                                                                                                                                                                                            littleflower RE: roxlet Apr 26, 2013 02:33 PM

                                                                                                                                                                                                                                                            Our oven is not working properly - went to cook Trader Joe's Belgian waffles by using the "bake" function and instead the broiler turned on! Thinking it was just a fluke of some sorts, I tried it again later and definitely pushed the "bake" button but instead of baking it, the broiler coils became red hot. Need to call a repairman ASAP - hope this problem is fixable (cheaply) or else a whole new stove may be coming our way soon!

                                                                                                                                                                                                                                                            I throw in the towel - tonight most definitely is now going to be a take-out night with our favorite go-to: Chicken Philly sandwiches! Going to also indulge in my unfortunate vice of a large coca-cola with crushed ice.

                                                                                                                                                                                                                                                            6 Replies
                                                                                                                                                                                                                                                            1. re: littleflower
                                                                                                                                                                                                                                                              suzigirl RE: littleflower Apr 26, 2013 02:48 PM

                                                                                                                                                                                                                                                              I sure hope you can repair it. I am still waiting for my new stove. They say tomorrow but I am not holding my breath. Enjoy the sammy and a coke.

                                                                                                                                                                                                                                                              1. re: suzigirl
                                                                                                                                                                                                                                                                littleflower RE: suzigirl Apr 26, 2013 08:40 PM

                                                                                                                                                                                                                                                                Thank you, suzigirl! I hope so too, crossing my fingers that I won't have to go without one too long. I will be praying for your stove to come ASAP - you have been waiting so long for it to arrive. CHOW award for most patient should go to you!

                                                                                                                                                                                                                                                                1. re: littleflower
                                                                                                                                                                                                                                                                  suzigirl RE: littleflower Apr 27, 2013 11:15 AM

                                                                                                                                                                                                                                                                  I finally got my new oven. Woo hoo!! It is about freaking time. Ain't it pretty?

                                                                                                                                                                                                                                                                  1. re: suzigirl
                                                                                                                                                                                                                                                                    littleflower RE: suzigirl Apr 27, 2013 02:22 PM

                                                                                                                                                                                                                                                                    Wonderful, suzigirl! Yes it is, and can't wait to hear all of the goodies that you're going to be making with your new oven!

                                                                                                                                                                                                                                                                    1. re: suzigirl
                                                                                                                                                                                                                                                                      GretchenS RE: suzigirl Apr 27, 2013 02:32 PM


                                                                                                                                                                                                                                                                      1. re: suzigirl
                                                                                                                                                                                                                                                                        LindaWhit RE: suzigirl Apr 27, 2013 03:15 PM

                                                                                                                                                                                                                                                                        Woo hoo!!!! Congrats and enjoy using it tonight!

                                                                                                                                                                                                                                                                2. steve h. RE: roxlet Apr 26, 2013 02:49 PM

                                                                                                                                                                                                                                                                  My fishmonger had some Chilean Sea Bass in the cold case. I'm a big fan of this nasty-looking, cold-water denizen (Patagonian toothfish).

                                                                                                                                                                                                                                                                  Deb will sauté the firm, white flesh and finish it off in the oven. Orzo on the side and some roasted cherry tomatoes to add much needed color. I'll parole a decent wine from the jail.

                                                                                                                                                                                                                                                                  Day two of the NFL draft will be on the plasma.

                                                                                                                                                                                                                                                                  2 Replies
                                                                                                                                                                                                                                                                  1. re: steve h.
                                                                                                                                                                                                                                                                    littleflower RE: steve h. Apr 26, 2013 08:37 PM

                                                                                                                                                                                                                                                                    Chilean Sea Bass is a great choice of fish...wish I had taken advantage of a sale that Fresh Market had on it a few weeks ago, it can be pricey!

                                                                                                                                                                                                                                                                    1. re: littleflower
                                                                                                                                                                                                                                                                      steve h. RE: littleflower Apr 27, 2013 09:00 AM

                                                                                                                                                                                                                                                                      Very pricey but very tasty. Definitely worth the splurge.

                                                                                                                                                                                                                                                                  2. roxlet RE: roxlet Apr 26, 2013 03:25 PM

                                                                                                                                                                                                                                                                    After a very catch as catch can week, we are back to a family dinner tonight. There are strip steaks that are sitting in the fridge and that will be grilled on this beautiful spring night. With that will be asparagus and some sort of potato for the guys. Simple and delicious.

                                                                                                                                                                                                                                                                    1. fldhkybnva RE: roxlet Apr 26, 2013 03:42 PM

                                                                                                                                                                                                                                                                      Wow no Fish Friday in Fieldhawk's house this week! this might be the first time in quite a long time as I can't remember the last time we didn't have fish on Friday. There was just nothing appealing at the store. Instead, I grabbed a few thick cut Niman Ranch pork chops but now need to decide what to do with them. I'm thinking a simple sear might be tasty but have very limited experience with pork so fear a dried out shoe leather dinner.

                                                                                                                                                                                                                                                                      22 Replies
                                                                                                                                                                                                                                                                      1. re: fldhkybnva
                                                                                                                                                                                                                                                                        suzigirl RE: fldhkybnva Apr 26, 2013 04:11 PM

                                                                                                                                                                                                                                                                        Niman Ranch pork chops. Yum. I'm jealous of you right now

                                                                                                                                                                                                                                                                        1. re: suzigirl
                                                                                                                                                                                                                                                                          fldhkybnva RE: suzigirl Apr 26, 2013 05:17 PM

                                                                                                                                                                                                                                                                          So I'm in for goodness. I'm not usually a fan of pork chops so but love my rolled tenderloin as you know. I plan to perhaps just marinate quickly in sherry and soy and pan sear. Any tips? it's either the chops or a butterflied leg of lamb that is staring at me. For some reason it's one of those nights when I just cant decide what to eat although it will all likely be good.

                                                                                                                                                                                                                                                                          1. re: fldhkybnva
                                                                                                                                                                                                                                                                            suzigirl RE: fldhkybnva Apr 26, 2013 06:00 PM

                                                                                                                                                                                                                                                                            Well, I hate to say it but I would use Badia but I know you can't find it. I would go with the pork chops since its a weeknight and save the lamb for Saturday or Sunday and marinating it for a while is never a bad thing. A little rosemary and garlic stuffed into slits in the flesh and left to marry in evoo and salt and pepper can't be bad. Is the lamb rolled and tied or are you grilling the butterflied leg? Either way, if you go lamb or chops I am wanting in on your dinner.
                                                                                                                                                                                                                                                                            We are alot alike when it comes to weekends and protein. I have smoked sausage, breakfast sausage, ham steak, country ribs, chicken breasts, pepperoni, salami etc... for the weekend. Love meats. But unlike you, I still partake in carbs so I can try to gain weight. I was on a low Carb diet a few years back and lost 24 lbs. Its amazing what you can lose on a high protein diet. I even did a version of your refeed-ish. It was a strict 40 carbs or less weekdays and a carbfest weekends. Not quite what you do but sort of back then

                                                                                                                                                                                                                                                                            1. re: suzigirl
                                                                                                                                                                                                                                                                              fldhkybnva RE: suzigirl Apr 26, 2013 07:27 PM

                                                                                                                                                                                                                                                                              It's butterflied but I planned to keep it pretty simple as I'm a lamb-flavor lover so a nice simple marinade possibly with wine might be nice but evoo and salt and pepper and garlic sounds great! I usually do rosemary, lemon, olive oil, pepper, salt and garlic but we will be having a heavily-Rosemaried Zuni chicken on Sunday so perhaps don't want to have too much rosemary on the menu. I'm also really into cooking with wine recently though plan to serve with mushrooms of course so could do a nice pan sauce with mushrooms. For butterflied do you like to roll it or do you broil it laid flat?

                                                                                                                                                                                                                                                                              I think the chops tonight I will do a braise with sherry, garlic and shallots.

                                                                                                                                                                                                                                                                              Oh wow, I love it! Exactly! I literally went to the store today and just stocked on meat. They didn't have nay grassfed sirloin so I hope to find some grassfed or buffalo steak tomorrow. I really want a nice steak but am saving the monster ribeye for a mini-staycation next week. It's not just you, the world yells at me to eat more carbs so I can get a little bigger. I'm quite a tiny thing despite the fact that I weightlift and I attribute a lot of it to my penchant for a low carb diet. Apparently I've always been that way - my mom tells me I'd always leave the carbs on the plate and inhale most of the veggies and meat and be done. For my upcoming staycation, don't worry there will be lots of carbs on the menu. I have a few weeks a year where I really crave them but otherwise I can do without - I'm talking a week or so of Chinese food, chili loaded with rice and beans, etc. It'll be great, but I'm always so excited to get back to my usual MO. It definitely doesn't work for everyone or even most but it works for me so I just go with it though without my weekly carb ups I think I'd just get smaller and smaller.

                                                                                                                                                                                                                                                                              1. re: fldhkybnva
                                                                                                                                                                                                                                                                                suzigirl RE: fldhkybnva Apr 27, 2013 11:37 AM

                                                                                                                                                                                                                                                                                Somehow I knew that you were tiny despite the groceries that you consume. I bet that you are five four and one ten at best. I could live without carbs but i try and carbload because I need them for health reasons..
                                                                                                                                                                                                                                                                                I like my lamb laid flat when I have it butterflied because I like it more on the medium side(gasp).
                                                                                                                                                                                                                                                                                I think it would help you if you got thick cut chops and finished them I. The oven to prevent hockey pucks. That is what I do. Try it and i bet you like it. Also don't be afraid to eat them medium.

                                                                                                                                                                                                                                                                                1. re: suzigirl
                                                                                                                                                                                                                                                                                  fldhkybnva RE: suzigirl Apr 27, 2013 12:45 PM

                                                                                                                                                                                                                                                                                  I'm 5'5" although the world thinks I'm taller and balance my carb refeeds to stay out of the double digits as we call them around here. Yea, next week will be a crazy carb fiesta with staycation eats which is always seems to characterize my vacations. I love breaking out the carbonara pasta for a good vacation day! It's hilarious that today seems like a high carb day to me as I load up with mushrooms in 3 meals and tomatoes in a salad but it's veggies so I go with it :)

                                                                                                                                                                                                                                                                                  Yea, I think a low slow oven might be better and I think the simmer on the oven was much hotter than the oven would have been. Do you grill the lamb or broil? How long? Last time I roasted but I imagine leaving it flat would be much shorter.

                                                                                                                                                                                                                                                                                  1. re: suzigirl
                                                                                                                                                                                                                                                                                    fldhkybnva RE: suzigirl Apr 27, 2013 12:46 PM

                                                                                                                                                                                                                                                                                    Oh suzigirl, if I remember correctly aren't you the Salisbury steak fan? I have some ground bison and I think it'd be great. I've really only had the cafeteria version as a wee young child and would love to try the grown up version. Do you have a good recipe if it is you?

                                                                                                                                                                                                                                                                                    1. re: suzigirl
                                                                                                                                                                                                                                                                                      littleflower RE: suzigirl Apr 27, 2013 07:40 PM

                                                                                                                                                                                                                                                                                      Like you and Fieldhawk, I too am tiny but I cannot eat a lot at one time. I have to eat small meals throughout the day (usually B/L/D with two to three appetizer portions of food included). I am under 100 pds. and wish I could put on a few more pounds but my tummy has not been cooperating with that goal lately! People with a steady good appetite definitely should consider themselves lucky - my appetite comes and goes.

                                                                                                                                                                                                                                                                                      1. re: littleflower
                                                                                                                                                                                                                                                                                        fldhkybnva RE: littleflower Apr 27, 2013 08:19 PM

                                                                                                                                                                                                                                                                                        Oh no, I'm sorry to your hear you're having tummy issues. Mine can be quite irritable. In fact, I just ate a bowl of kimchi with the hopes it'd entice my bowels to function as they should :) Yea and as you said a good appetite is great but oddly as I read this I've been pondering why the heck I haven't been ravenously hungry the past few days and just feel out of it and dazed. I hope that passes, quite frustrating and that you don't have to fight this no appetite thing too much.

                                                                                                                                                                                                                                                                                        1. re: littleflower
                                                                                                                                                                                                                                                                                          suzigirl RE: littleflower Apr 28, 2013 06:52 PM

                                                                                                                                                                                                                                                                                          I can totally relate. I have serious tummy troubles myself and have issues with eating big meals and with never being hungry. I have to push myself to eat some days. Lucky I love food so i still love to cook.

                                                                                                                                                                                                                                                                                    2. re: suzigirl
                                                                                                                                                                                                                                                                                      fldhkybnva RE: suzigirl Apr 26, 2013 11:46 PM

                                                                                                                                                                                                                                                                                      Well, the chops didn't work out as they never do. I just don't jive with pork chops and perhaps should stick to other cuts which I can cook to an enjoyable moist doneness. They were hockey pucks as I'm used to. But...the best part was the pan sauce. Wow, it was a delicious - simple combination of sherry, chicken broth, garlic, shallots, thyme and oregano.

                                                                                                                                                                                                                                                                                      1. re: fldhkybnva
                                                                                                                                                                                                                                                                                        ChristinaMason RE: fldhkybnva Apr 27, 2013 08:39 AM

                                                                                                                                                                                                                                                                                        Bummer! Wish I'd seen this earlier. You might check out the Cook's Illustrated recipe, which calls for starting the chops in a cold pan that you bring up to medium low and sprinkling them with salt, pepper, and a pinch of sugar to get some color. I usually brine them with herbs first. Don't give up! You can finish them in a low oven if that's easier than doing entirely on the stovetop (where they can turn tough fast).

                                                                                                                                                                                                                                                                                        Another method they have is to cook them in a low oven and then just sear off on the stovetop quickly when they're close to done, as in here: http://boilermakerkitchen.blogspot.co...

                                                                                                                                                                                                                                                                                        1. re: ChristinaMason
                                                                                                                                                                                                                                                                                          fldhkybnva RE: ChristinaMason Apr 27, 2013 08:56 AM

                                                                                                                                                                                                                                                                                          It was either that recipe or the standard braise. I was quite tempted to go with the CI recipe but figured the braise would ensure a juicy pork chop but have read wonderful reviews of the CI recipe so perhaps it's worth more shot. Thanks for the tips!

                                                                                                                                                                                                                                                                                    3. re: fldhkybnva
                                                                                                                                                                                                                                                                                      littleflower RE: fldhkybnva Apr 26, 2013 08:34 PM

                                                                                                                                                                                                                                                                                      I thought the same thing that suzigirl was thinking - the only thing better than pork chops are NIMAN RANCH pork chops!! I used to detest pork chops as a kid (my mother used to cook them in a pressure cooker and her recipe was just not that good) but now love pork in just about any way I can get it. TJ's used to sell Niman Ranch bacon at a good price, but stopped selling it much to my dismay.

                                                                                                                                                                                                                                                                                      Looking forward to hearing how your braising of the chops go as well as the leg of lamb this weekend! You have some good eats there!!

                                                                                                                                                                                                                                                                                      1. re: littleflower
                                                                                                                                                                                                                                                                                        fldhkybnva RE: littleflower Apr 26, 2013 08:58 PM

                                                                                                                                                                                                                                                                                        I completely forgot but there is an anchovy, garlic, rosemary lamb recipe I've been wanting to try so I might do that and stuff with caramelized onions.

                                                                                                                                                                                                                                                                                        1. re: fldhkybnva
                                                                                                                                                                                                                                                                                          littleflower RE: fldhkybnva Apr 26, 2013 09:08 PM

                                                                                                                                                                                                                                                                                          Anchovies (adore them!)? Garlic? Rosemary? AND slathered on one of my if not my favorite protein - a leg of lamb - stuffed with carmelized onions?

                                                                                                                                                                                                                                                                                          Holy cat. Mouthwatering recipe there - you must try this!!

                                                                                                                                                                                                                                                                                          1. re: littleflower
                                                                                                                                                                                                                                                                                            fldhkybnva RE: littleflower Apr 26, 2013 11:01 PM

                                                                                                                                                                                                                                                                                            Yea, I've never tried anchovies but I'm willing to try. I hear it's not fishy but more of an added umami

                                                                                                                                                                                                                                                                                            1. re: fldhkybnva
                                                                                                                                                                                                                                                                                              gingershelley RE: fldhkybnva Apr 27, 2013 08:52 AM

                                                                                                                                                                                                                                                                                              DO try this, and report back - and share the recipe please?

                                                                                                                                                                                                                                                                                              1. re: gingershelley
                                                                                                                                                                                                                                                                                                fldhkybnva RE: gingershelley Apr 27, 2013 09:00 AM

                                                                                                                                                                                                                                                                                                Will do! I'm nervous after last night's new recipe fail but I'll go for the adventure, there's always an omelet to save the day. The recipe is this one...http://www.epicurious.com/recipes/foo.... It seems simple enough right?

                                                                                                                                                                                                                                                                                                I already have my first can of anchovies and am ready to go. It says to only marinate 30 minutes but perhaps a longer marinade woudl be good. I think I'lll brown and then roast in a low oven. Any other favorite ways (time/temp) to cook butterflied leg of lamb which is rolled.

                                                                                                                                                                                                                                                                                                1. re: fldhkybnva
                                                                                                                                                                                                                                                                                                  gingershelley RE: fldhkybnva Apr 27, 2013 09:42 AM

                                                                                                                                                                                                                                                                                                  The only adjustment I would make is to untie the lamb, rub the marinade all over both what will be the inside, as well as the outside, then roll up and re-tie. I know for some this is a bit daunting, but well worth it to get meat-tying down on a relaxed saturday:). You will get alot more mileage out of those marinade flavors if it is inside as well.

                                                                                                                                                                                                                                                                                                  Let us know how it goes - sounds delish!

                                                                                                                                                                                                                                                                                                  1. re: gingershelley
                                                                                                                                                                                                                                                                                                    littleflower RE: gingershelley Apr 27, 2013 02:16 PM

                                                                                                                                                                                                                                                                                                    I definitely agree with gingershelley - it is worth the extra time to get the marinade both on the inside and outside of the butterflied leg of lamb. This is how we always have done it (although we only use rosemary/garlic/olive oil/sea salt) and the flavor of the marinade really comes through this way.

                                                                                                                                                                                                                                                                                                    1. re: gingershelley
                                                                                                                                                                                                                                                                                                      fldhkybnva RE: gingershelley Apr 27, 2013 02:41 PM

                                                                                                                                                                                                                                                                                                      Yea, we usually marinate it that way and roll while it's in the fridge so I don't have to worry about it later but might just leave it flat and roll right before roasting. Thanks for the tip though as it's probably why my mom always liked the butterflied vs whole boneless leg as she always marinated.

                                                                                                                                                                                                                                                                                  2. suzigirl RE: roxlet Apr 26, 2013 03:48 PM

                                                                                                                                                                                                                                                                                    Tonight is going to be one of my bf's favorites. Smoked sausage and saurkraut with new potatoes. Old school wedge salad with bacon and tomatoes. Simple and tasty.

                                                                                                                                                                                                                                                                                    2 Replies
                                                                                                                                                                                                                                                                                    1. re: suzigirl
                                                                                                                                                                                                                                                                                      littleflower RE: suzigirl Apr 26, 2013 08:28 PM

                                                                                                                                                                                                                                                                                      I wrote this below to another CH'er, but knockwurst (well, just about any version of sausage) with sauerkraut was one of my favorite dishes that I remember eating as a kid. Simple and tasty at its best!

                                                                                                                                                                                                                                                                                      1. re: suzigirl
                                                                                                                                                                                                                                                                                        fldhkybnva RE: suzigirl Apr 27, 2013 02:10 PM

                                                                                                                                                                                                                                                                                        Indeed, I am doing something similar this morning with butter lettuce, bacon, tomatoes, blue and gouda. I love old classics.

                                                                                                                                                                                                                                                                                      2. weezieduzzit RE: roxlet Apr 26, 2013 05:13 PM

                                                                                                                                                                                                                                                                                        I'm starting to cook for the friend who's having surgery soon so it's green chili chicken enchiladas tonight- a pan for us and a pan for the freezer for them. Sauteed zucchini on the side, grape tomatoes quartered and sprinkled on top with fresh cilantro.

                                                                                                                                                                                                                                                                                        1 Reply
                                                                                                                                                                                                                                                                                        1. re: weezieduzzit
                                                                                                                                                                                                                                                                                          ChristinaMason RE: weezieduzzit Apr 27, 2013 08:49 AM

                                                                                                                                                                                                                                                                                          Nice! Sounds like a great meal to recover with.

                                                                                                                                                                                                                                                                                        2. r
                                                                                                                                                                                                                                                                                          rjbh20 RE: roxlet Apr 26, 2013 05:53 PM

                                                                                                                                                                                                                                                                                          After an exhausting week of travel & other amusements. A simple Spring Friday evening dinner out of the icebox. Prime striploin. Asparagus Parmigiano & hash brown timbale. Not shown -- pre-prandial gin & tonic featuring Q tonic water.

                                                                                                                                                                                                                                                                                          3 Replies
                                                                                                                                                                                                                                                                                          1. re: rjbh20
                                                                                                                                                                                                                                                                                            littleflower RE: rjbh20 Apr 26, 2013 08:26 PM

                                                                                                                                                                                                                                                                                            I must ask...how do you achieve those textbook perfect grill marks? Do you grill your steaks on a grill pan, or outside on a charcoal grill or gas grill? Also, what goes into making a timbale? Exquisite plating as always!

                                                                                                                                                                                                                                                                                            1. re: littleflower
                                                                                                                                                                                                                                                                                              rjbh20 RE: littleflower Apr 27, 2013 06:51 AM

                                                                                                                                                                                                                                                                                              This was done on a Lynx gas grill which has an infra red burner. To get good grill marks you need a cast iron or heavy gauge steel grate -- the thin chrome ones don't retain enough heat.

                                                                                                                                                                                                                                                                                              1. re: rjbh20
                                                                                                                                                                                                                                                                                                littleflower RE: rjbh20 Apr 27, 2013 02:18 PM

                                                                                                                                                                                                                                                                                                I have been eyeing a cast iron grill pan which I think will produce better results than the current grill pan that we have. Your post confirms my assumption that a cast iron one may impart better grill marks. Thanks!

                                                                                                                                                                                                                                                                                          2. NavyMom89 RE: roxlet Apr 26, 2013 06:31 PM

                                                                                                                                                                                                                                                                                            We are having Mexican stew for dinner tonight. A recipe taught to my husband by his past co worker's on the job as a brick mason.
                                                                                                                                                                                                                                                                                            First you boil 20-30 jalepenos and a large tomato until soft. Once soft and juicy he mashes them with a potato masher, adds cumin, salt and garlic powder or fresh garlic if we have it.
                                                                                                                                                                                                                                                                                            Meanwhile in another pan he sautés two to three different proteins. Mostly pork and beef. Can be ground meat or large hunks of meat he'll cut into small bite sized pieces. Gets them nice and Caramelized and with a nice crust. He then throws in 6 medium sized potatoes cut into small dice. These are
                                                                                                                                                                                                                                                                                            All sautéed together until potatoes are tender.
                                                                                                                                                                                                                                                                                            Then the pepper and tomato water sauce combines with the meat.
                                                                                                                                                                                                                                                                                            To serve, place stew into bowls, char up corn and flour tortilla's on the open gas flame and eat. We tear up small pieces of tortillas and scoop a spoonful of stew on to each one and devour.
                                                                                                                                                                                                                                                                                            It is the most delicious meal. I'm not sure the Hispanic name of this dish( but if anyone is in the know, please let us in on it).
                                                                                                                                                                                                                                                                                            To us it is Mexican stew. We make a huge pot and eat it all week.
                                                                                                                                                                                                                                                                                            For breakfast we scramble with a couple of eggs and eat as a taco!
                                                                                                                                                                                                                                                                                            My contribution tonight was chocolate cupcakes with a vanilla flour frosting for dessert. All from scratch ;)

                                                                                                                                                                                                                                                                                            2 Replies
                                                                                                                                                                                                                                                                                            1. re: NavyMom89
                                                                                                                                                                                                                                                                                              littleflower RE: NavyMom89 Apr 26, 2013 08:43 PM

                                                                                                                                                                                                                                                                                              The idea to use the leftovers of the Mexican Stew for breakfast - brilliant! I wouldn't have thought to use it with eggs. Also, good job on those cupcakes - I admittedly am not much of a baker, therefore greatly admire anyone who can make cakes/cupcakes from scratch!

                                                                                                                                                                                                                                                                                              1. re: NavyMom89
                                                                                                                                                                                                                                                                                                gingershelley RE: NavyMom89 Apr 27, 2013 08:56 AM

                                                                                                                                                                                                                                                                                                Navymom, this recipe is similar to how a Mexican friend showed me how to make her chili verde years ago; simmer the chilis tomatillos and tomato in water until soft, sauté the meat seperately, add other stuff, then the "chili gravy" as she called it. SO good...

                                                                                                                                                                                                                                                                                                And nice cupcakes. I keep meaning to try flour frosting - it's such an interesting idea. Looks tasty!

                                                                                                                                                                                                                                                                                              2. s
                                                                                                                                                                                                                                                                                                sedimental RE: roxlet Apr 26, 2013 09:31 PM

                                                                                                                                                                                                                                                                                                I stuffed red peppers with leftover chicken, leftover mixed veg, a bit of quinoa and basil. I topped each one with a caramelized tomato slice. A side of sour cream, one dish, no more leftovers and no dishes. Happy Friday to everyone!

                                                                                                                                                                                                                                                                                                1. fldhkybnva RE: roxlet Apr 26, 2013 11:48 PM

                                                                                                                                                                                                                                                                                                  I failed at pork chops once again tonight. I'm losing a bit of cooking mojo it feels. I wasn't really in the mood to cook so that could have been the reason for the pork hockey pucks but also I usually end up with hockey pucks whenever I appraoch a pork chop. I think I'll stick to tenderloins, we get along much better.

                                                                                                                                                                                                                                                                                                  Well, now I'm looking forward to tomorrow although not with much excitement. Lunch will be anothre great wonderful warm bacon vinaigrette salad - can't screw that up right? I am very excited for dinner which will be a butterflied leg of lamb with anchovies, garlic and rosemary served with sauteed mushrooms.

                                                                                                                                                                                                                                                                                                  7 Replies
                                                                                                                                                                                                                                                                                                  1. re: fldhkybnva
                                                                                                                                                                                                                                                                                                    Berheenia RE: fldhkybnva Apr 27, 2013 06:45 AM

                                                                                                                                                                                                                                                                                                    I have pretty much tossed in the towel with pork chops too. I think the new lean meat is the culprit. I am only successful if I buy boneless chops, not to thick, and do the egg breadcrumbs routine and fry in a small amount of oil.

                                                                                                                                                                                                                                                                                                    1. re: Berheenia
                                                                                                                                                                                                                                                                                                      fldhkybnva RE: Berheenia Apr 27, 2013 07:45 AM

                                                                                                                                                                                                                                                                                                      Well, I do OK with tenderloin which is incredibly lean so I don't get it. I give up no more chops, I'll stick to the tenderloin and pop it in the oven for nice wonderful pink, juicy, moist pork.

                                                                                                                                                                                                                                                                                                    2. re: fldhkybnva
                                                                                                                                                                                                                                                                                                      juliejulez RE: fldhkybnva Apr 27, 2013 08:16 AM

                                                                                                                                                                                                                                                                                                      I gave up on THICK pork chops. I used to only buy really thick boneless ones from Costco, but they were so hard to cook correctly. I could usually turn them out OK on the grill, but any other method, forget about it. Now if I'm doing them, I do thinner ones, and just bread and bake them. I'll leave the big boy ones to restaurants.

                                                                                                                                                                                                                                                                                                      1. re: juliejulez
                                                                                                                                                                                                                                                                                                        fldhkybnva RE: juliejulez Apr 27, 2013 08:55 AM

                                                                                                                                                                                                                                                                                                        Ahh, maybe I'll try the thinner ones next time. I figured the thicker ones would be less likely to dry out but I guess with thinner you can go really actually braise them or cook quick.

                                                                                                                                                                                                                                                                                                        1. re: fldhkybnva
                                                                                                                                                                                                                                                                                                          littleflower RE: fldhkybnva Apr 27, 2013 02:48 PM

                                                                                                                                                                                                                                                                                                          For a very quick weeknight meal, our go-to lately has been Trader Joe's boneless thin center cut pork loin chops. I am not good at guesstimating thickness, but I would say these are probably around a 1/2 inch. We simply put garlic powder, onion powder, salt, and pepper on both sides and saute them in pure olive oil for about 2-3 minutes per side. We like them more well done than I think you would, so you would have to cut into one of the chops after a minute or two on each side to see how long you want to leave them in the pan. Using the residual bits left behind we make a quick pan sauce with a roux, chicken broth, white wine, and a little worcesteshire sauce.

                                                                                                                                                                                                                                                                                                          Oh, and one of the best tips that I received awhile ago for cooking pork chops is to let them come to room temp. before you start cooking them (I think someone else on this board may have mentioned it in this thread, too). It really does make a difference - otherwise it tends to toughen up quickly if the meat is too cold when it hits the hot pan.

                                                                                                                                                                                                                                                                                                          1. re: littleflower
                                                                                                                                                                                                                                                                                                            LindaWhit RE: littleflower Apr 27, 2013 03:41 PM

                                                                                                                                                                                                                                                                                                            Letting meat come to room temp is a give for *all* meats, IMO.

                                                                                                                                                                                                                                                                                                            1. re: LindaWhit
                                                                                                                                                                                                                                                                                                              littleflower RE: LindaWhit Apr 27, 2013 06:34 PM

                                                                                                                                                                                                                                                                                                              Very true!! I used to take meats out of the refrigertor and put them straight to the pan/grill/oven and didn't realize how much a difference it makes to get it to room temp. first.

                                                                                                                                                                                                                                                                                                    3. f
                                                                                                                                                                                                                                                                                                      Frizzle RE: roxlet Apr 27, 2013 03:42 AM

                                                                                                                                                                                                                                                                                                      We had a friend for dinner tonight so I pulled a butterflied leg of lamb out of the freezer. It was trussed up and browned and then spent a couple of hours in the oven with some tomatoes, white wine, thyme, garlic (a bulb) and onion. Black olives were added for the last hour.
                                                                                                                                                                                                                                                                                                      We served it with a creamy polenta and green beans with a lemony dressing and oodles of parmesan. Dessert ended up being a cheese board.
                                                                                                                                                                                                                                                                                                      Everything was spot on tonight (for a change) and was enjoyed with lashings of NZ pinot noir.

                                                                                                                                                                                                                                                                                                      4 Replies
                                                                                                                                                                                                                                                                                                      1. re: Frizzle
                                                                                                                                                                                                                                                                                                        fldhkybnva RE: Frizzle Apr 27, 2013 05:38 AM

                                                                                                                                                                                                                                                                                                        What's your preferred roasting temp?

                                                                                                                                                                                                                                                                                                        1. re: fldhkybnva
                                                                                                                                                                                                                                                                                                          Frizzle RE: fldhkybnva Apr 27, 2013 12:46 PM

                                                                                                                                                                                                                                                                                                          I did this one at 180 c. It was in a covered pot with plenty of liquid and I turned it often and added more wine as needed. The sauce is the best bit.

                                                                                                                                                                                                                                                                                                          1. re: Frizzle
                                                                                                                                                                                                                                                                                                            fldhkybnva RE: Frizzle Apr 27, 2013 02:12 PM

                                                                                                                                                                                                                                                                                                            Lovely just throw in the wine in the bottom of the pan? And do you usually do 180 C for about 20 minutes per lb? I usually pull lamb at 125-135ish depending on guests.

                                                                                                                                                                                                                                                                                                            1. re: fldhkybnva
                                                                                                                                                                                                                                                                                                              Frizzle RE: fldhkybnva Apr 28, 2013 01:50 AM

                                                                                                                                                                                                                                                                                                              Here's the recipe. http://cuisine.co.nz/cuisine.nsf/reci...

                                                                                                                                                                                                                                                                                                              It's a cook till it falls apart dish. I roast meat so rarely that I confess I have no rule of thumb and always use a recipe. Generally if I feel in the mood for some still bleeding lamb I will opt for a lamb rack and finish it in the oven at 180c after it's been browned until it feels right when I prod it with my finger - usually about 10mins.

                                                                                                                                                                                                                                                                                                      2. Musie RE: roxlet Apr 27, 2013 04:06 AM

                                                                                                                                                                                                                                                                                                        Last night was a fend for yourself night, so I made myself beans on toast with a glass of merlot-cabernet. SO cooked up his last 2 italian sausages and ate them with the remaining hot dog buns leftover from our crab rolls.

                                                                                                                                                                                                                                                                                                        1. fldhkybnva RE: roxlet Apr 27, 2013 07:51 AM

                                                                                                                                                                                                                                                                                                          I got my cooking mojo back this morning with a quick trip to the grocery store - it always works. I picked up a few things and so will have to mash them together into some deliciousness! It's a big week for me and SO. He is finally getting the official new office and job title for his promotion a few weeks ago and I am finishing up the most difficult rotation of residency in T-2 days. My grabs today include a 5 year aged Gouda, Point Reyes blue cheese, nice portabello caps, and a wonderful grassfed sirloin. I like to work backwards on the weekend -
                                                                                                                                                                                                                                                                                                          Sunday dinner - Zuni chicken with oregano, thyme and rosemary with sherry sauteed mushrooms and smothered green beans

                                                                                                                                                                                                                                                                                                          Saturday lunch - warm bacon vinaigrette salad with gouda and/or blue cheese

                                                                                                                                                                                                                                                                                                          Saturday dinner - I'm pondering making the leg of lamb today marinated in anchovies, garlic and rosemary. If not it will be tomorrow. It's either this or those wonderful stuffed mushrooms with blue cheese or perhaps both!

                                                                                                                                                                                                                                                                                                          Saturday supper - Salisbury steak which I've never made before but seemed to hear alot about on this thread and grabbed some ground bison which I think would be tasty or burgers.

                                                                                                                                                                                                                                                                                                          I love to keep it up in the air and just have ingredients in mind but then it's really hard to decide when it's actually time to cook. Do you usually plan a set meal a few days or the day ahead? I like to let my creativity and cravings guide me as the day goes on but that really only works when I'm being a lazy, relaxing bird like I am this weekend. I am devoted to getting this back better so I can get back in the gym and stop picking up clothes with my feet because it's too painful to bend over :)

                                                                                                                                                                                                                                                                                                          1. Njchicaa RE: roxlet Apr 27, 2013 08:13 AM

                                                                                                                                                                                                                                                                                                            I was planning to make the AHAH Marinated Skirt Steak tonight but my husband just told me that he is off to Atlantic City with some friends tonight so I'll save that for tomorrow. It will be just me so I may spend the afternoon making fresh pasta and ravioli.

                                                                                                                                                                                                                                                                                                            Also have plans to attempt Alex Guarnaschelli's yellow layer cake with chocolate buttercream and caramel topping either today or tomorrow. I'm trying to become better with desserts and my coworkers enjoy bein my guinea pigs.

                                                                                                                                                                                                                                                                                                            2 Replies
                                                                                                                                                                                                                                                                                                            1. re: Njchicaa
                                                                                                                                                                                                                                                                                                              fldhkybnva RE: Njchicaa Apr 27, 2013 08:55 AM

                                                                                                                                                                                                                                                                                                              What is this AHAH marinated skirt steak? It sounds surprising :)

                                                                                                                                                                                                                                                                                                              1. re: fldhkybnva
                                                                                                                                                                                                                                                                                                                Njchicaa RE: fldhkybnva Apr 27, 2013 09:06 AM

                                                                                                                                                                                                                                                                                                                It is the recipe in Thomas Keller's Ad Hoc at Home cookbook.

                                                                                                                                                                                                                                                                                                            2. juliejulez RE: roxlet Apr 27, 2013 08:21 AM

                                                                                                                                                                                                                                                                                                              Last night we ended up going out... first for some beers (well one very large 25oz beer for me) at "our" bar on their patio, since we now have decent weather. Summer Shandy for me, Molson for him. Lots of people watching going on, there was a prom going on at the hotel near the bar, so I got to see lots of pretty dresses. Made me want to see if my old dress fits, I still have it :) Then we walked over to Rock Bottom Brewery for dinner, I had a chicken sandwich with bacon, cheddar, and bbq sauce, he had jambalaya.

                                                                                                                                                                                                                                                                                                              Today I'm heading up to the mountains in a bit to have a sleepover at my BFF's house. She was supposed to have surgery on Thursday so I was going up to help them out, but they moved the surgery to next week. But we still decided to have our day. We are going make mozzarella, we took a class last fall, and then failed at it together right before Christmas. She got it to work the other day so we're going to try it again. She's not much of a baker/cook otherwise, so I'm also making a big batch of oatmeal chocolate chip cookies for her to deliver to her new neighbor. For dinner I'm making lemon chicken thighs (bone in skin on), and a baked risotto with asparagus, pancetta, and peas. Perhaps a side salad, we'll see what she and her hubs wants. Dessert is Ina Garten's lemon yogurt cake with ice cream. And probably too much cookie dough.

                                                                                                                                                                                                                                                                                                              8 Replies
                                                                                                                                                                                                                                                                                                              1. re: juliejulez
                                                                                                                                                                                                                                                                                                                foodieX2 RE: juliejulez Apr 27, 2013 08:41 AM

                                                                                                                                                                                                                                                                                                                Sounds a like a great day and a great visit. Have fun!!

                                                                                                                                                                                                                                                                                                                1. re: juliejulez
                                                                                                                                                                                                                                                                                                                  gingershelley RE: juliejulez Apr 27, 2013 09:04 AM


                                                                                                                                                                                                                                                                                                                  Take some pics if possible, and report on your mozz adventure - I am going to try that next week - and I have NOT had a class. I am a bit nervous about it. Have ordered some raw milk (very hard to find) for it, and hope I don't mess it up as it's $8 for a gallon.

                                                                                                                                                                                                                                                                                                                  Could use your advice! Have fun!

                                                                                                                                                                                                                                                                                                                  1. re: gingershelley
                                                                                                                                                                                                                                                                                                                    juliejulez RE: gingershelley Apr 28, 2013 09:19 AM

                                                                                                                                                                                                                                                                                                                    Well we didn't get around to making the cheese :(. The class wasn't that helpful, when we followed the instructions we got there it didn't turn out. It was a Groupon thing and I think the instructor had had too much wine, it was held at a wine shape haha. My friend told me she ended up following the instructions on The Pioneer Woman's blog with good results, and as per usual with PW, there are tons of photos, so I'd recommend checking that out. I'm on my phone otherwise is link you but it should be pretty easy to find the post by googling.

                                                                                                                                                                                                                                                                                                                  2. re: juliejulez
                                                                                                                                                                                                                                                                                                                    juliejulez RE: juliejulez Apr 28, 2013 09:22 AM

                                                                                                                                                                                                                                                                                                                    The dinner turned out so awesome. I am definitely now a fan of baked risotto. Turned out just as good as real risotto but no standing and stirring. The pancetta in it was a really great addition.

                                                                                                                                                                                                                                                                                                                    1. re: juliejulez
                                                                                                                                                                                                                                                                                                                      gingershelley RE: juliejulez Apr 28, 2013 11:21 AM

                                                                                                                                                                                                                                                                                                                      Looks fabulous - I will try a baked risotto then - I have always been skeptical of that as I find risotto easy to make (dumb luck, I am sure), but it would be nice sometime to offer it as part of a dinner party, which I never do since it is so stand-and-stir.

                                                                                                                                                                                                                                                                                                                      1. re: gingershelley
                                                                                                                                                                                                                                                                                                                        juliejulez RE: gingershelley Apr 28, 2013 11:48 AM

                                                                                                                                                                                                                                                                                                                        Yup, I really enjoy the traditional stand and stir risotto making, I find it relaxing and never found it difficult, but like you mentioned, it's harder to do when you're serving other people :)

                                                                                                                                                                                                                                                                                                                        I did burn my hand though... you'd think I'd have learned at this point not to grab a handle of a pan that just came out of the oven, but no... I'm a slow learner. Oh well, at least it's my left hand. And I drank a lot of wine to make it feel better last night.

                                                                                                                                                                                                                                                                                                                        1. re: juliejulez
                                                                                                                                                                                                                                                                                                                          LindaWhit RE: juliejulez Apr 28, 2013 12:11 PM

                                                                                                                                                                                                                                                                                                                          I only "liked" your post about drinking the wine to make your hand feel better. :-)

                                                                                                                                                                                                                                                                                                                          1. re: juliejulez
                                                                                                                                                                                                                                                                                                                            gingershelley RE: juliejulez Apr 29, 2013 09:40 PM

                                                                                                                                                                                                                                                                                                                            Oh, usually I burn my hand after I have drunk some wine... clearly, we are both 'wine n burning' girls"... at least the food is good enough to forget the trouble! :)

                                                                                                                                                                                                                                                                                                                    2. foodieX2 RE: roxlet Apr 27, 2013 08:57 AM

                                                                                                                                                                                                                                                                                                                      It's my b-day weekend so trying to decide what to have for a celebratory meal tonight. I think I might actually want my regular lamb and feta burgers, with fries and tzatziki.

                                                                                                                                                                                                                                                                                                                      Last night was dinner out with friend. We shared a great asparagus sald that was so light and refreshing and then we split two mini pizzas. One was duck confit with caramelized onions and the other was "3 hour tomato" and fresh mozz. 2 cocktails and a bottle of wine later we were glad to have a ride home!

                                                                                                                                                                                                                                                                                                                      Tomorrow is dinner at one of favorite local places. I would have preferred to go out for a great breakfast or brunch…

                                                                                                                                                                                                                                                                                                                      11 Replies
                                                                                                                                                                                                                                                                                                                      1. re: foodieX2
                                                                                                                                                                                                                                                                                                                        fldhkybnva RE: foodieX2 Apr 27, 2013 09:03 AM

                                                                                                                                                                                                                                                                                                                        Happy Birthday! For my Birthday I always try to think of some elaborate plan for dinner, but then realize that if I like something simple that we have often that's just fine. If it's a regular but you love, then it's perfect for celebrating your special day. The asparagus salad sounds great. Do you know how it was prepared? I have a crazy fascination with those spears of greatness.

                                                                                                                                                                                                                                                                                                                        1. re: fldhkybnva
                                                                                                                                                                                                                                                                                                                          foodieX2 RE: fldhkybnva Apr 27, 2013 09:16 AM

                                                                                                                                                                                                                                                                                                                          thank for the b-day wishes!.

                                                                                                                                                                                                                                                                                                                          The salad was very simple. It was arugula tossed with lots of shaved asparagus, toasted almonds and dressed with lemon juice and olive oil, s&p. Refreshing and light. I am definitely stealing the recipe!

                                                                                                                                                                                                                                                                                                                          1. re: foodieX2
                                                                                                                                                                                                                                                                                                                            linguafood RE: foodieX2 Apr 27, 2013 09:31 AM

                                                                                                                                                                                                                                                                                                                            Happy happy, foodie! Eat well & celebrate!

                                                                                                                                                                                                                                                                                                                        2. re: foodieX2
                                                                                                                                                                                                                                                                                                                          KrumTx RE: foodieX2 Apr 27, 2013 09:39 AM

                                                                                                                                                                                                                                                                                                                          It's my birthday weekend, too. This morning I made my favorite dessert - CI's pumpkin cheesecake (the one where you blot liquid from the pumpkin with paper towels.) It's cooling now and so far, no cracks! The movie 42 and dinner with my niece/nephew tonight. Tomorrow is shrimp potstickers testing day. Got a couple of great-sounding recipes from another thread. It's amazing how birthdays now (46 for me) are so drastically different from the Chicago birthday-bar-crawls of my 20s. Next week starts COTM cooking from Mexican Everday. My first time to participate and not just lurk ... A little daunting.

                                                                                                                                                                                                                                                                                                                          1. re: KrumTx
                                                                                                                                                                                                                                                                                                                            foodieX2 RE: KrumTx Apr 27, 2013 09:42 AM

                                                                                                                                                                                                                                                                                                                            Happy Happy! Sounds like a great weekend. Enjoy.

                                                                                                                                                                                                                                                                                                                            I am celebrating my 11th anniversary of turning 40. My birthdays are very different from my 20's two. I drink much better wine!


                                                                                                                                                                                                                                                                                                                            1. re: KrumTx
                                                                                                                                                                                                                                                                                                                              GretchenS RE: KrumTx Apr 27, 2013 02:39 PM

                                                                                                                                                                                                                                                                                                                              KrumTX, Happy Birthday to you too! They are nice over in COTM, you will love it!

                                                                                                                                                                                                                                                                                                                            2. re: foodieX2
                                                                                                                                                                                                                                                                                                                              gingershelley RE: foodieX2 Apr 27, 2013 09:44 AM

                                                                                                                                                                                                                                                                                                                              Happy Birthday foodie x2! I will life a glass to you.... and all those celebratory meals sounds great. I would love that lamb and feta burger during birthday week. Yum.

                                                                                                                                                                                                                                                                                                                              1. re: foodieX2
                                                                                                                                                                                                                                                                                                                                Fowler RE: foodieX2 Apr 27, 2013 10:01 AM

                                                                                                                                                                                                                                                                                                                                Happy Birthday!

                                                                                                                                                                                                                                                                                                                                1. re: foodieX2
                                                                                                                                                                                                                                                                                                                                  GretchenS RE: foodieX2 Apr 27, 2013 02:38 PM

                                                                                                                                                                                                                                                                                                                                  Happy Birthday foodieX2!! Sounds like lots of yummy celebratory eating!

                                                                                                                                                                                                                                                                                                                                  1. re: foodieX2
                                                                                                                                                                                                                                                                                                                                    LindaWhit RE: foodieX2 Apr 27, 2013 03:49 PM

                                                                                                                                                                                                                                                                                                                                    A very happy birthday! The duck confit pizza sounds amazing!

                                                                                                                                                                                                                                                                                                                                    1. re: foodieX2
                                                                                                                                                                                                                                                                                                                                      littleflower RE: foodieX2 Apr 27, 2013 06:32 PM

                                                                                                                                                                                                                                                                                                                                      Happy Birthday foodieX2!! Both of the pizzas that you had last night sound fantastic...not sure which one would be better - duck confit or slow roasted tomato with fresh mozzarella pizza! Hope you have fun celebrating your birthday weekend with lots more good eats!

                                                                                                                                                                                                                                                                                                                                    2. gingershelley RE: roxlet Apr 27, 2013 09:09 AM

                                                                                                                                                                                                                                                                                                                                      Yesterday was green chili enchiladas, with the leftover (still!) last of the mexified pulled pork, lots of sharp cheddar, a spoon of refried beans spread on each fried corn tortilla, and chopped onions all inside. More green chili and cheese on top. Served over chopped iceberg with diced tomato, sour cream and hot sauce up top. Leftovers to the freezer for another day.

                                                                                                                                                                                                                                                                                                                                      Today, I am teaching my housemate to make crepes. Those will get done today, and tomorrow get turned into my mom's 'famous' chicken & mushroom crepe dish. This is one of the first dishes I ever sold as part of my first catering company I started when I was 14 (crazy, my mother had to drive me around to my booked gigs - what a saint she was). I haven't made it in years, but I know it is very, very good.

                                                                                                                                                                                                                                                                                                                                      More on that tomorrow:)

                                                                                                                                                                                                                                                                                                                                      I think tonight is going to be out for a cheeseboigah and sweet potato fries - and maybe even a chocolate malt!

                                                                                                                                                                                                                                                                                                                                      1. Fowler RE: roxlet Apr 27, 2013 10:26 AM

                                                                                                                                                                                                                                                                                                                                        I am hosting guests for dinner. My fingers are crossed that this may be our first dinner outside this year. I found some excellent looking sushi grade tuna today so pan seared tuna with a soy sauce, ginger, shallot, lime juice and peanut oil sauce. Thin slices of avocado around it and some stir fried red pepper with sugar snap peas.

                                                                                                                                                                                                                                                                                                                                        Now I have heard time and time again that pomegranate juice is very healthy, so in the interest of keeping all of us as healthy as possible; pomegranate, orange juice and rum martinis.

                                                                                                                                                                                                                                                                                                                                        4 Replies
                                                                                                                                                                                                                                                                                                                                        1. re: Fowler
                                                                                                                                                                                                                                                                                                                                          GretchenS RE: Fowler Apr 27, 2013 02:41 PM

                                                                                                                                                                                                                                                                                                                                          Fabulous-sounding meal, even the healthful drinks sound delicious!

                                                                                                                                                                                                                                                                                                                                          1. re: Fowler
                                                                                                                                                                                                                                                                                                                                            fldhkybnva RE: Fowler Apr 27, 2013 04:32 PM

                                                                                                                                                                                                                                                                                                                                            This is my favorite prep for tuna which we do probably once a week though usually pan seared. Grilling sounds amazing as well as the avocado!

                                                                                                                                                                                                                                                                                                                                            1. re: Fowler
                                                                                                                                                                                                                                                                                                                                              sedimental RE: Fowler Apr 27, 2013 09:03 PM

                                                                                                                                                                                                                                                                                                                                              Ooh. I just bought a big bottle of Pom juice. It is unsweetened. Did you use sweetened or unsweetened in your martini? Sounds like a good use for Pom juice!

                                                                                                                                                                                                                                                                                                                                              1. re: sedimental
                                                                                                                                                                                                                                                                                                                                                Fowler RE: sedimental Apr 28, 2013 12:10 PM

                                                                                                                                                                                                                                                                                                                                                Hi sedimental, the one I used was unsweetened. That's one of the reasons why I added the orange juice.

                                                                                                                                                                                                                                                                                                                                            2. linguafood RE: roxlet Apr 27, 2013 10:37 AM

                                                                                                                                                                                                                                                                                                                                              Last night's "dry-aged" & spice-rubbed rib-eye came out a-ok, but I'm not sure I'll have to do this again. Perhaps this makes more sense with cheaper cuts, but non "dry-aged" rib-eyes I've made before by just salting them an hour ahead came out just as nicely, if not better.

                                                                                                                                                                                                                                                                                                                                              The fat, particularly the huge, kind of revolting looking yellow knob of fat in the middle didn't render at all.... meh.

                                                                                                                                                                                                                                                                                                                                              The baked taters were massive, so I only had half of one with a dab o' butter & scallion sour cream/crème fraîche. Nice.

                                                                                                                                                                                                                                                                                                                                              The gig... had its moments, I guess. Good and not so good ones, but thankfully, that undergrad crowd doesn't pay enough attention to notice :-D

                                                                                                                                                                                                                                                                                                                                              Also, a not-so-great gig is generally a good indication that the following will be better, so I'm hopeful for tonight.

                                                                                                                                                                                                                                                                                                                                              Sustenance pre-show will be kosher chicken breasts I'll either cut up into chunks or leave as is, and pan-roast with a bunch of baby bellas -- splash of red, maybe even a blob of cream. Petite peas on the side. Oh, and probably some bufflo mozz for apps. Should do the trick...

                                                                                                                                                                                                                                                                                                                                              1. fldhkybnva RE: roxlet Apr 27, 2013 02:43 PM

                                                                                                                                                                                                                                                                                                                                                I thank all who have ever mentioned the warm bacon vinaigrette. It is so good and now a go to dressing on many days. It's fun to mix up the ingredients which is really why I love salads so much. It's quite lovely outside today and warming up so this salad was very refreshing.

                                                                                                                                                                                                                                                                                                                                                Grassfed sirloin with warm bacon vinaigrette, tomatoes, vintage Gouda and blue cheese. Oh wow, I never thought I liked Gouda but this 5 year aged is incredible. I highly recommend it.

                                                                                                                                                                                                                                                                                                                                                1. GretchenS RE: roxlet Apr 27, 2013 02:44 PM

                                                                                                                                                                                                                                                                                                                                                  Dinner tonight will be grilled swordfish with homemade tapenade on top (a favorite combination), sautéed escarole with garlic, olive oil and lemon juice, and I think I will throw a couple of fingerlings on the grill as well.

                                                                                                                                                                                                                                                                                                                                                  1. steve h. RE: roxlet Apr 27, 2013 03:09 PM

                                                                                                                                                                                                                                                                                                                                                    Mac & cheese with ham is on tonight's menu. Deb's recipe is a bit of a heart stopper: lots of butter, lots of cheese, lots of cream but it's mighty tasty. A Lombardy red may be in order. Haagan Dazs' gelato concept will be put to the test.

                                                                                                                                                                                                                                                                                                                                                    10 Replies
                                                                                                                                                                                                                                                                                                                                                    1. re: steve h.
                                                                                                                                                                                                                                                                                                                                                      foodieX2 RE: steve h. Apr 27, 2013 03:12 PM

                                                                                                                                                                                                                                                                                                                                                      good lord that sounds good!

                                                                                                                                                                                                                                                                                                                                                      1. re: foodieX2
                                                                                                                                                                                                                                                                                                                                                        steve h. RE: foodieX2 Apr 27, 2013 03:16 PM

                                                                                                                                                                                                                                                                                                                                                        The definition of decadence.

                                                                                                                                                                                                                                                                                                                                                        1. re: steve h.
                                                                                                                                                                                                                                                                                                                                                          foodieX2 RE: steve h. Apr 27, 2013 03:44 PM

                                                                                                                                                                                                                                                                                                                                                          indeed. Enjoy!

                                                                                                                                                                                                                                                                                                                                                      2. re: steve h.
                                                                                                                                                                                                                                                                                                                                                        weezieduzzit RE: steve h. Apr 27, 2013 03:39 PM

                                                                                                                                                                                                                                                                                                                                                        Mac and cheese shouldn't be made any other way. If one is looking for something "lighter" mac and cheese isn't it.

                                                                                                                                                                                                                                                                                                                                                        Didn't know HD ventured into gelato (which I enjoy more than ice cream,) looking forward to the verdict.

                                                                                                                                                                                                                                                                                                                                                        1. re: weezieduzzit
                                                                                                                                                                                                                                                                                                                                                          steve h. RE: weezieduzzit Apr 27, 2013 04:20 PM

                                                                                                                                                                                                                                                                                                                                                          Yes. And it doesn't come from a box.

                                                                                                                                                                                                                                                                                                                                                          I'll report back on both the mac and gelato.

                                                                                                                                                                                                                                                                                                                                                          1. re: steve h.
                                                                                                                                                                                                                                                                                                                                                            steve h. RE: steve h. Apr 27, 2013 06:43 PM

                                                                                                                                                                                                                                                                                                                                                            Reporting back.

                                                                                                                                                                                                                                                                                                                                                            Deb's mac & cheese is the best. I contributed a 2005 Bruno Verdi Cavariola Riserva to the meal. It paired well. Good food requires good wine.

                                                                                                                                                                                                                                                                                                                                                            Re: Hagaan-Dazs gelato.
                                                                                                                                                                                                                                                                                                                                                            We combined straciatella, dark chocolate chip, black cherry amaretto into a bowl. At best, it was ok. We're just back from a few weeks in Rome so maybe this taste test was unfair.

                                                                                                                                                                                                                                                                                                                                                        2. re: steve h.
                                                                                                                                                                                                                                                                                                                                                          fldhkybnva RE: steve h. Apr 27, 2013 04:33 PM

                                                                                                                                                                                                                                                                                                                                                          All time favorite foods in my usual non-carb world are mac and cheese and anything potato! Your mac and cheese sounds amazing and reminds me of the time I asked my grandmother for her recipe "well, I just throw in a few sticks of butter, some cups of heavy cream, a few lbs of cheese..."

                                                                                                                                                                                                                                                                                                                                                          1. re: steve h.
                                                                                                                                                                                                                                                                                                                                                            littleflower RE: steve h. Apr 27, 2013 06:13 PM

                                                                                                                                                                                                                                                                                                                                                            I too will be looking forward to hearing how you two liked Haagan Dazs' rendition of gelato - did you pick up the Stracciatella flavor? I must admit that their commercial on TV (the one with the couple arguing with each other in Italian, then all is forgotten the moment they started eating the HD's gelato) is an eye-catcher...definitely effective marketing at its best.

                                                                                                                                                                                                                                                                                                                                                            1. re: littleflower
                                                                                                                                                                                                                                                                                                                                                              SarachkaInBrooklyn RE: littleflower Apr 27, 2013 06:29 PM

                                                                                                                                                                                                                                                                                                                                                              I picked up some Haagen Dazs gelato when it first came out, since I was given a coupon for one. I like Haagen because the ingredient list is usually extremely simple, so I didn't even bother looking at the ingredients for the gelato. I picked up the salted caramel kind.

                                                                                                                                                                                                                                                                                                                                                              It tasted good, not mindblowing or anything, but as I was eating I looked at the back. While the ingredients aren't any worse, or even as bad as most ice cream brands, I noticed they put some things in it that they don't usually put in the regular ice cream! I wonder if it's for texture purposes, to make it more gelato-like or something. I wasn't that impressed with the experience, and definitely not enough to put the extra ingredients.

                                                                                                                                                                                                                                                                                                                                                              It might have just been the salted caramel kind, though. None of the ingredients were super questionable if I recall correctly, but I do think simpler is usually better.

                                                                                                                                                                                                                                                                                                                                                              1. re: SarachkaInBrooklyn
                                                                                                                                                                                                                                                                                                                                                                littleflower RE: SarachkaInBrooklyn Apr 27, 2013 06:53 PM

                                                                                                                                                                                                                                                                                                                                                                Good to know...thanks for the info. on HD's gelato. I used to buy and eat just about anything without regards to the ingredients list, but I agree with you that a streamlined ingredients list (with real recognizable ingredients!) is best.

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                                                                                                                                                                                                                                                                                                                                                            acssss RE: roxlet Apr 27, 2013 03:15 PM

                                                                                                                                                                                                                                                                                                                                                            Penne all'arrabbiata (extra spicy) topped with grated parmigiano reggiano and homemade rustic garlic infused bread dipped in basil flavored olive oil and balsamic vinegar with red chianti.

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                                                                                                                                                                                                                                                                                                                                                            1. re: acssss
                                                                                                                                                                                                                                                                                                                                                              GretchenS RE: acssss Apr 27, 2013 04:45 PM

                                                                                                                                                                                                                                                                                                                                                              Hey acssss, welcome to WFD! Tell us more about your garlic infused bread, that sounds delicious! Actually your whole dinner does...

                                                                                                                                                                                                                                                                                                                                                              1. re: GretchenS
                                                                                                                                                                                                                                                                                                                                                                acssss RE: GretchenS Apr 27, 2013 05:10 PM

                                                                                                                                                                                                                                                                                                                                                                Thanks! I make my own bread - sometimes Ciabatta, Pugliese or another rustic bread I cook in a dutch oven. While the bread is cooking, I cover a whole head of garlic with foil and stick it in the oven with the bread. Before the bread is completely done, or after the bread is done and before it cools completely, I cut the garlic in half and squeeze out the roasted garlic onto the bread... and to make the olive oil, just put washed fresh basil in a bowl and cover the entire bowl with olive oil. After a couple days - you will have the most delicious olive oil that you've ever tasted.

                                                                                                                                                                                                                                                                                                                                                                1. re: acssss
                                                                                                                                                                                                                                                                                                                                                                  Musie RE: acssss Apr 27, 2013 05:52 PM

                                                                                                                                                                                                                                                                                                                                                                  I love the idea of the basil olive oil. Gonna have to give that one a whirl.

                                                                                                                                                                                                                                                                                                                                                                  1. re: acssss
                                                                                                                                                                                                                                                                                                                                                                    littleflower RE: acssss Apr 27, 2013 06:16 PM

                                                                                                                                                                                                                                                                                                                                                                    I love garlic bread in just about every form...but the way you describe how you make yours sounds incredible. Do you make any other flavored oils besides basil? How long will it last if kept in the refrigerator.

                                                                                                                                                                                                                                                                                                                                                                    Great to have you posting here on WFD...can't wait to hear more about your recipes!

                                                                                                                                                                                                                                                                                                                                                                    1. re: littleflower
                                                                                                                                                                                                                                                                                                                                                                      acssss RE: littleflower Apr 27, 2013 07:25 PM

                                                                                                                                                                                                                                                                                                                                                                      I have four bottles of olive oil - one regular, one with dried chili peppers one with garlic and one with basil.

                                                                                                                                                                                                                                                                                                                                                              2. foodieX2 RE: roxlet Apr 27, 2013 03:17 PM

                                                                                                                                                                                                                                                                                                                                                                So decided to go with the lamb burgers so tonights menu is

                                                                                                                                                                                                                                                                                                                                                                lamb/mint/feta "sliders" served on brioche rolls
                                                                                                                                                                                                                                                                                                                                                                kumato/onion/cucumber salad
                                                                                                                                                                                                                                                                                                                                                                thick cut steak fries

                                                                                                                                                                                                                                                                                                                                                                I just opened a bottle of Flowers chard to sip while I prepare dinner and then we will have an Alpha Omega syrah with dinner.

                                                                                                                                                                                                                                                                                                                                                                Life is good.

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                                                                                                                                                                                                                                                                                                                                                                1. re: foodieX2
                                                                                                                                                                                                                                                                                                                                                                  linguafood RE: foodieX2 Apr 27, 2013 03:24 PM


                                                                                                                                                                                                                                                                                                                                                                  1. re: foodieX2
                                                                                                                                                                                                                                                                                                                                                                    littleflower RE: foodieX2 Apr 27, 2013