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What's for Dinner #213 - The Snoop Dogg Edition [old]

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I'm not into rap music, but as unhip as I am, I *had* heard about the group 213, and that was about as punny as I could get without a second cuppa cawfee this fine Sunday morning! :-)

So what's cooking on your stove, in your oven, on your grill today?

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  1. As for me, it'll be BISO chicken breasts. I *might* make Gordon Hamersley's version with lemon, garlic, shallots, and parsley and lemony roasted potatoes; I might do something else with orange juice and Israeli couscous as the starch. Still not sure.

    3 Replies
    1. re: LindaWhit

      love israeli couscous. One of my favorite sides and lends itself to so many flavor combos.

      1. re: LindaWhit

        Personally I would go with the Gordon Hamersley's version after reading your description of it...I love the flavor of lemon especially with chicken and potatoes. It is one of the reasons why I often crave Greek Style Chicken and Potatoes. Mmm.

        1. re: littleflower

          LOL! See my post below, littleflower. ;-)

      2. I am still in bed as my son and husband surprised me with breakfast. Spinach omelet, fresh raspberries, coffee and some beautiful flowers.

        Going out to dinner tonight for my birthday. One of my favorite local places. I am looking forward to a couple of good cocktails and wine from our bin. Oh and the food too!

        http://www.toscahingham.com

        12 Replies
        1. re: foodieX2

          Oh MY! That menu looks amazing! Have a wonderful birthday dinner!

          1. re: foodieX2

            Wow, lucky you, foodieX2!! Enjoy what sounds like will be a wonderful day.

            1. re: foodieX2

              Enjoy your day, and it's a beautiful one here in the NE!

              1. re: foodieX2

                Love that place! Have a wonderful day and a fabulous meal!

                1. re: foodieX2

                  thanks everyone!! So far the day has been amazing and the weather is perfect. FINALLY!

                  1. re: foodieX2

                    What a special way to start off your birthday - that was sweet of them to surprise you with a delicious breakfast and flowers! Enjoy your birthday dinner out tonight!

                    1. re: foodieX2

                      Happy, Happy Birthday, foodieX2. Sounds wonderful. My DH's birthday is also today as well as my neighbor across the street. Great crowd.

                      1. re: foodieX2

                        If it's not too late, can you please bring me back a piece of that yummy sounding Coconut cake?!!

                        Best wishes for a fabulous birthday fX2...sounds as though you're off to a perfect start! Many happy returns!

                        1. re: foodieX2

                          Many Happy Returns...FX-2

                          1. re: foodieX2

                            Thanks again everyone! Dinner was amazing, as usual. Started with a great pink grapefruit cocktail then switched to some really good wine. Started with the steak tartare and the had the wonderful spring onion and asparagus risotto. I nibbled on my husbands chicken livers and son's veal meatball pizza-so good!!

                            Not being a dessert person I skipped it but then they surprised me this! We all shared and it was quite good. Fun was had by all!!

                             
                            1. re: foodieX2

                              Love the scrolly-written Happy Birthday on the edge of the plate!

                              1. re: foodieX2

                                Sounds amazing, thanks for the report!

                            2. A couple of rump steaks are defrosting as we speak. There's most of a bag of mixed salad leaves still left from last night. And a bag of watercress. And there's still about half the garlic loaf we bought on the way home from Edinburgh - lovely soft white bread inside a crisp crust, studded with whole roasted cloves of garlic - just fab.

                              3 Replies
                              1. re: Harters

                                Sounds good Harters..... did you post about your meals in Edinburgh yet? I really like reading your resto reviews:) Always a good tone to them, whether the meal was yeah or meh.

                                1. re: gingershelley

                                  Yep, check out the UK/Ireland board for this weeks eats "north of the border" (and a lunch on the way back)

                                  1. re: Harters

                                    Well now I am hungry, Harters from reading of your foo-ventures up North!

                                    Seems you dined quite well with the Mrs. on your trip. Especially liked your meal at Kitchin, and that lamb for two at Martin Wishart. Sigh.... hope to get back to Edinburgh one day, and will keep those places on the list for there.

                                    Must go see about some brunch'ish food now that you have me all peckish.

                              2. It's rainy and gloomy, so dinner will be either spaghetti with my favorite meatballs, or lasagna with Italian sausage and a parmesan bechamel instead of ricotta.
                                And we have some different lettuces in the garden that have been there all winter, so they're kind of bitter. I wonder if they would be good candidates for cooking like greens, instead of eating in salad? There's a little spinach, lots of a mesclun mix, and some kale. We've done the kale and spinach together with bacon and onions, but haven't tried cooking the lettuce.

                                3 Replies
                                1. re: kitchengardengal

                                  kitchengardengal, how do you make your favorite recipe for meatballs? I have one that I have been using forever but like to get ideas on how others make theirs.

                                  1. re: littleflower

                                    To regular ground chuck, I add finely minced garlic and onion, oregano, basil and marjoram, a handful of well-crushed saltines, and an egg, and some freshly ground pepper. Mix it all up, brown in a skillet, and finish cooking in the sauce.

                                    It's not anything special, I know, but I learned this recipe in Home Ec class back in the late 60's, and it's been my go-to meatball for spaghetti ever since. I've done breadcrumbs and milk, dry crumbs, oatmeal...still like this the best.

                                    1. re: kitchengardengal

                                      Interesting...seems that the secret then to your meatballs is the well-crushed saltines...will have to give this a try as a substitute to breadcrumbs/milk.

                                2. Lamb neck fillet braised in red wine, and beef stock-starting with a sofrito and adding roseamary and bay leaf. Planning on straining the sauce at the end and reducing.
                                  Soft polenta and savoy cabbage to accompany the lamb.

                                  10 Replies
                                  1. re: Paprikaboy

                                    Lamb neck, that's a new one for me. It sounds great probably similar to shanks. Where do you buy it?

                                    1. re: fldhkybnva

                                      It needs to be cooked slowly like shank.
                                      I'm starting at 180c for 20 mins then 130 for 2 hrs.
                                      I'm in the UK and got it from a supermarket not sure about supermarkets in the US but assume any half decent butcher will stock it.

                                      1. re: Paprikaboy

                                        Ahh, the UK - land of widely available and tasty lamb, lucky you!

                                        1. re: Paprikaboy

                                          As PB notes, lamb neck fillet is *the* thing for a braise or, indeed, a lamb stew. Readily available in the UK from any supermarket. Well worth searching out if you're not "over here".

                                          1. re: Harters

                                            And even at a great specialty butcher - I NEVER see lamb neck here in the USA - at least my part (SEA).

                                            I have challenged my butcher-slash-charcuterie guys Rain Shadow Meats (they make there own patés and mortadella, among other offerings and all their meats are farm-sourced, pasture/humanely raised, etc.) to get me some lamb neck - and for a reasonable price... that throwdown was just last week while discussing the samples they will give for The Butler Did It! Food Tours, so we shall see what occurs.

                                            Iether I irritated them asking for too much sampling while on the tour, or it was all cool, and I can pick up a lamb neck later this week:)! I would love to make a spring stew with tiny peas and asparagus in it....

                                      2. re: Paprikaboy

                                        The idea of the lamb infused sauce poured over soft polenta is making me drool. I sound like a broken record, I know, but I truely do love lamb and don't get the opportunity nearly enough to enjoy it lately. I have heard of lamb's neck but never have tried it...heard it was supposed to be (when cooked low and slow) and outstanding cut of the lamb that is not often eaten here in the States.

                                        1. re: littleflower

                                          In the UK, we would differentiate between "lamb neck" and "lamb neck fillet". The former is very fatty, usually on the bone, and would need very long cooking (and I don't like it). The latter is a much leaner (although not lean) fillet cut that can easily be roasted as well as braised - and just about works for quick cooked kebabs.

                                          1. re: Harters

                                            Thanks Harters - I am glad that you informed me of the distinction between the two! I don't think I would like lamb neck too much, then. :-) I will be sure to ask for the lamb neck fillet vs. just the lamb's neck if I get a chance to get that cut.

                                            1. re: Harters

                                              I would give for either of those options at any butcher shop in the USA, seriously. Options on second cuts, butchers, please!

                                              Where does all that goodness go?

                                              1. re: gingershelley

                                                That's a good question, Shelley. There's good lamb raised in America. I know - I've eaten it. Something must happen to the less attractive bits of the animal. Surely they are not literally discarded.

                                        2. Since my SO is busy getting ready to set their trap tomorrow I decided to get the main components of tonight's supper ready. I made the scallion meatballs from the SK website, although I swapped the ground turkey for beef and reduced the sesame oil to 2 tsp from 2tbsp. I've also just finished making the soy-ginger glaze, which I reduced the sugar with.

                                          I also made bread this morning, so for lunch I had a couple slices of barely cool bread, one with a tiny smothering of marmite.

                                          12 Replies
                                          1. re: Musie

                                            "SO is busy getting ready to set their trap tomorrow "....

                                            What kind of trap is this, Musie? For an animal of some kind?

                                            1. re: gingershelley

                                              Meant to type traps. He's a lobster fisherman in Atlantic Canada. I'll be down there to watch the boats head off into the sunrise too, it's quite the sight to see. 50 or so boats all lined up just outside the wharf, all waiting for the clock to hit 6 am, then they race off into the distance to set their traps.

                                               
                                              1. re: Musie

                                                Good luck to him and his fellow lobstermen!

                                                1. re: Musie

                                                  Safe passage to all!

                                                  1. re: PHREDDY

                                                    They all made it out of the wharf and jetted off into the beautiful sunrise without problems. I've requested that my SO brings me a couple lobsters home one day soon so I can make lobster calzones.

                                                    1. re: Musie

                                                      "Labsta" Calzone!!! What do you put inside with the lobster?...Is the lobster cooked before you make the calzone?

                                                      1. re: PHREDDY

                                                        It'll be a first for me. Will probably use partially boiled, then let it finish cooking in the oven (which is what we do for pizza), will likely use garlic and onion and some crispy bacon and make a Bearnaise style sauce.

                                                        1. re: Musie

                                                          Well, I should have read on down... you get to be so casual about lobster it is in pizza and calzone. Wow :)

                                                  2. re: Musie

                                                    Wow, what a cool job. Do you still like lobster - or are you just sick of it?

                                                    1. re: gingershelley

                                                      I'd never had lobster until 3 years ago, but the novelty still hasn't worn off. The husband doesn't tend to crave it during fishing that much, but he does love it when it's harder to get. Thankfully this winter we had a jar left over from our wedding reception that we enjoyed devouring in January.

                                                      To add to the casual nature of eating it too, we served it to our guests at our wedding because it was actually the most cost friendly main we could get.

                                                      1. re: Musie

                                                        Very nice :) Your practically a newlywed then still, Musie, it sounds like.....

                                                        1. re: Musie

                                                          When I pulled traps, there came a point where the idea of eatin' the bugs was pretty distasteful - you just find 'em too sickly sweet and the smell of the bait never leaves your nose.

                                                          As to the calzone, my experience has been to basically cook the lobster through - maybe a minute or two shy - add mozzarella and some tarragon. Then bake it off. The crust will cook too quickly to cook a one minute lobster inside of it.

                                                2. Marinated skirt steak, mashed potatoes "chantilly", and green salad on the menu here. Also making a cake for coworkers and marinated asparagus for weekday snacks.

                                                  14 Replies
                                                  1. re: Njchicaa

                                                    Polenta and mashed potatoes are two of my favorite side dishes - never heard of chantilly mashed potatoes, how do you prepare them Njchicaa?

                                                    1. re: Njchicaa

                                                      Asparagus as a snack, count me in:)

                                                      1. re: Njchicaa

                                                        Njchicaa I have to ask, what are mashed potatoes chantilly? Your meal sounds scrumptious!

                                                        1. re: Breadcrumbs

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

                                                          It's mashed potatoes with whipped cream folded in and then baked. It puffs up like a souffle.

                                                          1. re: Njchicaa

                                                            That sounds amazing. My guess was it involved whipped cream!

                                                            1. re: Njchicaa

                                                              I like Alex Guarnaschelli's recipes, and miss her cooking show that she had briefly on TV. Heard she has a new cookbook out that I want to buy - Old School Comfort Foods I think is the title of it.

                                                              1. re: littleflower

                                                                I like her too - she is a good cook, if a little nervous/ernest when she is cooking on TV other than her own show (Iron Chef competition to be specific). But she does have real cooking chops, and is accessible for those learning.

                                                                1. re: gingershelley

                                                                  You're kidding, right? If not, you never cooked or shared a stage with this self-important, egotistical incompetent excuse for a cook.

                                                                  1. re: rjbh20

                                                                    What?

                                                                    1. re: rjbh20

                                                                      No, but personally I do enjoy watching her cooking shows (now in reruns) and was looking forward to her new cookbook. I agree that sometimes she can come across as brash on "Chopped" but also have witnessed some moments captured on camera where she came across as a bit more humble. Having said all of that, I can understand your opinion of her as I imagine some others may feel the same.

                                                                      1. re: rjbh20

                                                                        No - of course I have not cooked or shared a stage with her... I know you did that LA cooking show last fall (which I didn't like so much) and maybe she was on it.... but really - I can only go on my impressions from the times I have seen her on tv where I have the right to like or not like my impressions (however couched they are in production values, etc.) - but no, I can't imagine that most of us on here at CH would be rating any tv chef based on our being on stage cooking with that person, no.

                                                                        So, my impression stands as an average tv viewer, natch.

                                                                    2. re: littleflower

                                                                      That's where I found the potato recipe. I've also made the sesame marinated asparagus, the green bean casserole, and her special birthday cake (Dobos Torte). I also have several other things bookmarked to try soon. I'm happy to have bought Old School Comfort Food.

                                                                      1. re: Njchicaa

                                                                        So you HAVE purchased a copy of it - wonderful! Glad to hear a good review for her cookbook. Looking forward to perusing it and if it lives up to her other recipes then will no doubt be buying it.

                                                                        Also eagerly looking forward to the debut of Debi Mazar and Gabriele Corcos' cookbook. Faithful watcher here of their show "Extra Virgin" on the Cooking Channel and admire the *Tuscan Way* that the cook and have raised their children in.

                                                                2. re: Njchicaa

                                                                  sounds heavenly. I need to make polenta again soon!

                                                                3. My favorite day of the week - the designated Sunday cooking and relaxation fun day.

                                                                  Tonight is ZUNI!!! I love this chicken and last week for some reason my stomach was on the fritz and since it had been in the fridge a few days it needed to be cooked that day so unfortunately it went to feed some critters. This week Zuni is ready to go and the skin looks nice and taut and dry and ready to transform into crisp deliciousness. This time I used oregano, sage and rosemary and will serve with either sauteed mushrooms or smothered green beans.

                                                                  In the meantime, for breakfast I had a lovely salad again with Chicken with blue cheese, aged gouda, pancetta and a red wine/apple cider/dijon/walnut oil vinaigrette. I picked up the walnut oil today and it's very delicious. Another great Chowhound recommendation.

                                                                  Lunch will be either bison burgers or Salisbury steak since we didn't get to it yesterday.

                                                                  6 Replies
                                                                  1. re: fldhkybnva

                                                                    Walnut oil has been on my "want to buy soon" shopping list - not only have I heard it delicious when used in a vinaigrette, but the health benefits of it are incredible as well.

                                                                    1. re: littleflower

                                                                      It is by far my favorite oil for vinaigrettes.

                                                                      1. re: littleflower

                                                                        Walnut oil and pumpkin seed oil are favorites of mine! They add tons of flavor with just a drizzle- be sure to buy from a store with high turnover, i buy at whole foods, be sure to keep in fridge they can spoil at room temp in six months or so

                                                                        1. re: Ttrockwood

                                                                          Wow pumpkin seed oil, that's a new one to me. Yea, I bought the walnut oil at whole foods and stashed it in the back of the fridge. How long do they keep in the fridge?

                                                                          1. re: fldhkybnva

                                                                            Most bottles have a "use-by" date printed somewhere on them.

                                                                            But once you try your walnut oil, my guess is it won't last too long anyway. I never store mine in the fridge, FWIW.

                                                                      2. re: fldhkybnva

                                                                        Everything sounds delicious... and I like the 'salad for breakfast'! My stepmom used to do that, and I thought it was pretty cool.....walnut oil is great. That gives me a nudge for my dinner side salad to use mine for the oil in a dijon viniegrette for a spinach salad. Cool.

                                                                        Gently, I might remind you, if you don't feel like eating your 'zuni chicken' or other dishes if you don't feel good - you can break it down, and save the meat for another day and bones for stock, and not waste a whole good chicken. I know we are a 'first world' but, really - throwing out a whole chicken? Please at least offer it to the leftover Gods or a neighbor before trashing food. We may be hounds, but hounds are NOT wasteful :)

                                                                      3. The All-American sunny day dinner: grilled marinated steak tips and garlicky Caesar salad.

                                                                        2 Replies
                                                                        1. re: GretchenS

                                                                          As so often happens lately, I liked the meat and LOVED the salad, what is up with that? I guess I should run with it and make bigger salads and smaller meat portions, my jeans and my doctor would certainly approve!!!

                                                                          1. re: GretchenS

                                                                            I am a meat lover but I really love salads as well and sometimes I get the same feeling, this would be amazing as well even without the meat.

                                                                        2. We finally have some rockstar weather, so I get to do the Asian BBQ chicken I've been wanting to try. I'll be grilling boneless skinless thighs then trying out a new sauce, made from hoisin sauce, soy sauce, fish sauce, honey, sriracha, Chinese 5 spice, garlic, and onion. I'm also going to stir fry some green beans (on sale this week) in a sauce made w/ sesame oil, soy sauce, and sriracha. Rice too. This will make up 3 of my lunches this week as well.

                                                                          8 Replies
                                                                          1. re: juliejulez

                                                                            Yeah Rockstar Weather! And that menu.... Nice going after your star turn last night with the risotto and nicely glazed chix thighs.

                                                                            1. re: juliejulez

                                                                              Let us know how this went Jj. That chicken sounds outstanding and very similar to something I was looking at today.

                                                                              1. re: Breadcrumbs

                                                                                Oh this was very tasty and easy to put together. The only thing I might do next time is try to thicken the sauce up a bit... it was a bit thin so hard to get it to stay on the chicken while it was on the grill. The best part too, is it was very low calorie.. 5oz portion (what you see here) was only 236 calories. I got the recipe here: http://www.dinneralovestory.com/eatin...

                                                                                 
                                                                                1. re: juliejulez

                                                                                  Gorgeous looking food and I love that plate.

                                                                                  1. re: juliejulez

                                                                                    Very pretty and nicely-plated!

                                                                                    1. re: juliejulez

                                                                                      Oh my! Bookmarked that

                                                                                      1. re: juliejulez

                                                                                        Wow--looks fab!

                                                                                        1. re: juliejulez

                                                                                          Very nice looking

                                                                                    2. A proper Porterhouse seared in a cast iron skillet and finished in the oven will be the mid-day meal. Sides include baked potato and fresh asparagus with hollandaise. The wine will be a Cannonau di Sardegna Riserva.

                                                                                      5 Replies
                                                                                      1. re: steve h.

                                                                                        A perfect meal in my book, enjoy!

                                                                                        1. re: fldhkybnva

                                                                                          It was a good meal.

                                                                                           
                                                                                          1. re: steve h.

                                                                                            Lovely!

                                                                                        2. re: steve h.

                                                                                          Perfect. And a nap to follow would be on my Sunday plan:)

                                                                                          1. re: steve h.

                                                                                            Yum. Sounds like one of our favorite dinners!

                                                                                          2. Well, I ended up going with the Gordon Hamersley recipe of roast chicken with lemon, garlic and parsley. I'm using two Frankenchicken breasts, so I'll have some chicken for work lunches, however I want to use it. I also added about 1 Tbsp. of lemon juice to the wet marinade, as I won't be making the roasted potatoes with lemon. The Frankenchicken boobs are marinating in the fridge right now.

                                                                                            My sides will be steamed and buttered green beans with toasted almonds (yes, I know - I *always* do toasted almonds, but I like them with green beans!) and Israeli couscous with minced and sauteed onion and red bell pepper, lemon juice and homemade chicken stock.

                                                                                            http://www.2sisters2cities.com/2013/0...

                                                                                            3 Replies
                                                                                            1. re: LindaWhit

                                                                                              Nice choice - the GH recipe sounds yummy, even without the lemon roasted potatoes! (kidding about the last part) :-)

                                                                                              1. re: LindaWhit

                                                                                                Wow what a wonderful sounding meal Linda. Any Aleppo in the mix? Your entire meal sounds very Aleppo friendly and every time I stop in to pick some up, I think of you!

                                                                                                I tossed some in w my roasted broccoli last night and mr bc gobbled up twice as much as he normally would.

                                                                                                1. re: Breadcrumbs

                                                                                                  Yes, it definitely would have been good with Aleppo, but I was staying close to GH's recipe.

                                                                                                  BTW, I tucked a good bit of the garlic/parsley marinade under the skin, and that remains rather wet, so the skin didn't get as crispy as I would have liked. The original recipe calls for putting the chicken under the salamander, a super-heated broiler that restaurants often have. That would have crisped the skin up right nicely!

                                                                                              2. Well, since it is DH's birthday, I gave him his choice of WFD. His choice is meatloaf, country gravy, cheesy mashed potatoes, corn and rolls. Dessert will be molten lava cake. Hey, it's his B/D. He can have anything he wants! If I can make it, he'll have it.

                                                                                                PS: LW - did you know Snoop Dogg changed his name to Snoop Lion? Go figure! How dumb is that?

                                                                                                10 Replies
                                                                                                1. re: boyzoma

                                                                                                  It's my party and I'll do what I want is the birthday motto in our house too. I think that meal sounds pretty tasty. In a few years he might go for Snoop Racoon

                                                                                                  1. re: fldhkybnva

                                                                                                    "did you know Snoop Dogg changed his name to Snoop Lion?"

                                                                                                    I will not blame the lions if they feel insulted.
                                                                                                    .

                                                                                                  2. re: boyzoma

                                                                                                    I had heard about Snoop Lion. That doesn't flow as well as Snoop Dog, so Snoop Dog he remains. To me. ;-)

                                                                                                    And a very happy birthday to your DH!

                                                                                                    1. re: boyzoma

                                                                                                      boyzoma, Your DH has excellent taste in BD menus. Sounds awesome. Happy bd to the man....

                                                                                                      And seriously = "Snoop Lion"? Clearly, I am too old at 48 to keep up.....

                                                                                                      1. re: gingershelley

                                                                                                        Jah, man. Snoop spent some time in Jamaica is why. Duuuude.

                                                                                                        :-D

                                                                                                        1. re: linguafood

                                                                                                          That's the reason? Huh.

                                                                                                          1. re: linguafood

                                                                                                            Yep - Snoop Man found his Rastafarian side while in Jamaica recently. Hence a lion and no longer a dog. :)

                                                                                                        2. re: boyzoma

                                                                                                          Hey with that menu, my birthday would be at least once a month!

                                                                                                          1. re: boyzoma

                                                                                                            great b-day dinner!

                                                                                                            1. re: boyzoma

                                                                                                              Thanks, all. I passed along the wishes. Dinner turned out excellent. Love it when that happens.

                                                                                                              I think Snoop has changed his name several times over the years! Each time I see him, he gets weirder and weirder (think it must be the pot - I heard he was moving to either Colorado or Washington).

                                                                                                            2. I did some more cooking for my coworker, whose wife is having chemo every two weeks. This time the menu was: 1) chicken pot pie, 2) a marinated salad of blanched asparagus, hearts of palm, red bell pepper strips, and walnuts in a light grapefruit vinaigrette, 3) roxlet's apple cake, and 4) mini turkey, Swiss, and spinach frittatas (I made "cups" by lining muffin tins w/ no-salt-added turkey deli meat.

                                                                                                              ETA: I used this pie crust, which seems much easier to work with than my usual vodka crust: http://allrecipes.com/recipe/bakers-s...

                                                                                                              My husband was my designated taste tester, with the warning, "Imagine you're extraordinarily sensitive to salt and spice...now, does this taste good to you?" Fingers crossed!

                                                                                                              We're meeting friends out for dinner tonight, as the potluck originally planned got to be too complicated (they're lactose intolerant, pescatarian, no cherries, olives, or anchovies...I'm not eating legumes or very carby stuf...dinner planning was getting impossible!)

                                                                                                              7 Replies
                                                                                                              1. re: ChristinaMason

                                                                                                                You are so wonderful for cooking for your coworker. The meals sounds delicious and I'm sure they all very much appreciate it. The world is a better place with the "ChristinaMason" bunch among us :)

                                                                                                                1. re: fldhkybnva

                                                                                                                  That's so nice, thanks. I've lost friends to cancer and have learned if there's something you can do, you should.

                                                                                                                2. re: ChristinaMason

                                                                                                                  You are a great friend.

                                                                                                                  1. re: foodieX2

                                                                                                                    :)

                                                                                                                  2. re: ChristinaMason

                                                                                                                    That is incredibly nice of you to help out when she is so sick. Every bit helps but you are going above and beyond.

                                                                                                                    1. re: suzigirl

                                                                                                                      Thanks. I just hope they like the food. She's on a no-carb regimen this week, oops.

                                                                                                                    2. re: ChristinaMason

                                                                                                                      Well, the food all went over well, but word to the wise: grapefruit is not allowed on chemo! It can interact with medication, apparently. Durr.

                                                                                                                      Roxlet's apple cake was a big hit...it all was, actually. :)

                                                                                                                    3. Oy. Last night's gig was a blast..... but we also partied into the wee hours of the morning, so we're feeling a bit fuzzy today.

                                                                                                                      Went to brunch with friends for a birthday celebration and *barely* got out of bed in time to meet them at 2 PM. Ahem.

                                                                                                                      http://www.gigisdining.com/pdf/Sunday...

                                                                                                                      The "classic" eggs benny I got were slightly overdone, and unfortunately lacking in Hollandaise sauce, but a white chocolate bread pudding was delish and shared by all for dessert.

                                                                                                                      Oh, and they have a BYOBM menu with all kinds of crazy garnishes... I had two Bloody Mary's, but stuck to 'just' celery, horseradish and tabasco in mine (and really, isn't tabasco a main ingredient anyway?).

                                                                                                                      Now back in bed, still recovering. It's a gloomy, rainy day, and I don't really feeling like cooking tonight. I'm dreaming of a hot bowl of noodle soup -- looks like takeout might be on the table.....

                                                                                                                      3 Replies
                                                                                                                      1. re: linguafood

                                                                                                                        Girl, you give the late-night dining thing a new twist; it's like your a restaurant cook, but instead the 'entertainment' who has to go out at 2am and find the best eats in town. Bravo.

                                                                                                                        Sorry about the lame benny with not enough hollandaise; call the benny police on that for sure. Sauce is one of the hallmarks of a good one.

                                                                                                                        Keep those pipes in order, and pig at 2am for all of us that wish to, and for bed-about in the morning as well:). Ahhh, the life of a stage star and translator....

                                                                                                                        1. re: linguafood

                                                                                                                          If tabasco is too strong, ask for hot sauce on the side!

                                                                                                                          1. re: PHREDDY

                                                                                                                            HA! Tabasco "too strong". That is the funniest suggestion I've read in a while.

                                                                                                                            I'm a chile head, so no worries in that department.

                                                                                                                        2. Last night I grilled up a flank steak and threw a lovely red wine mushroom sauce over it. Broccoli-cheese gratin on the side. I used almond meal instead of cracker crumbs for the topping, mixed with pecorino, and it was delightful.

                                                                                                                          Tonight, I have the hankering to make some type of chicken liver dish with onion and bell pepper.

                                                                                                                          7 Replies
                                                                                                                          1. re: gini

                                                                                                                            Is it not nice to eat well?.sounds like you guys rocked the boat!

                                                                                                                            1. re: gini

                                                                                                                              The liver, onion, and bell pepper got a sauce of allspice, soy sauce, lemon, and a little cabernet; topped off with a touch of crispy bacon. Over jasmine rice for the man, straight up on a plate for me.

                                                                                                                               
                                                                                                                              1. re: gini

                                                                                                                                Nice!

                                                                                                                                1. re: gini

                                                                                                                                  Follow down the page, had the same meal last night too!....Great palates think alike!

                                                                                                                                2. re: gini

                                                                                                                                  Would you please share details on that broccoli gratin? Sounds fabulous.

                                                                                                                                  1. re: ChristinaMason

                                                                                                                                    Sure! I cut up 3 stalks of broccoli and boiled them for 5 minutes. Then I mixed them together with:
                                                                                                                                    an egg
                                                                                                                                    some cheddar cheese
                                                                                                                                    some gruyere
                                                                                                                                    some salt
                                                                                                                                    a little pepper
                                                                                                                                    some red chile flakes
                                                                                                                                    some heavy cream

                                                                                                                                    Then I poured the mixture into a buttered pyrex. Topped off with almond meal and a little pecorino cheese. Baked for 20 minutes at 350 and then broiled just to get the top a little crisper.

                                                                                                                                    1. re: gini

                                                                                                                                      Thanks! Must make.

                                                                                                                                3. Wow, why have I never met the grown up version of Salisbury Steak before? I'm really glad SO demanded I make this and for finally giving in. We used bison and added some red wine and did more of a thick-ish sauce rather than a gravy with a lot of flour. Yummy! A wonderful Sunday afternoon lunch. It's OK to drink the sauce right? :)

                                                                                                                                   
                                                                                                                                  15 Replies
                                                                                                                                  1. re: fldhkybnva

                                                                                                                                    That looks divine...and what a great idea to use bison as the meat for the salisbury steak! I have never tried making it from scratch, but admittedly have good memories of salisbury steak TV dinners which was bought only when my Dad would go out of town on business and my Mom didn't want to cook! Huge bonus points that you added red wine to the sauce...isn't it amazing how much wine adds to a pan sauce? Yum.

                                                                                                                                    1. re: littleflower

                                                                                                                                      I feel deprived, I think I'm the only kid in America who has no memory of TV dinners with salisbury steak. I guess I should be grateful for home-cooked meals, but it feels like I'm missing something :) Oh wine, wine wine...I don't even drink alcohol but am currently obsessed with cooking with wine, the flavor is amazing and resembles nothing of alcohol.

                                                                                                                                      1. re: fldhkybnva

                                                                                                                                        I never had them either, so don't feel deprived :) I didn't have salisbury steak until this past year.

                                                                                                                                        1. re: juliejulez

                                                                                                                                          Count me in the adult late bloomers, but I'm a fan! Although, I have to admit it's kind of just beef with a good gravy. It reminds me of stroganoff minus the sour cream and I think it was basically the same procedure without the final addition. Nevertheless, both are good as is anything with meat, mushrooms and onions in my world.

                                                                                                                                        2. re: fldhkybnva

                                                                                                                                          My family always did the fried chicken TV dinner. The one with mashed potatoes, corn (changed from peas after Bc's reply below), and the "apple cobbler" which burned the roof of your mouth because you couldn't wait to eat it before your dinner was eaten. :-D

                                                                                                                                          1. re: LindaWhit

                                                                                                                                            We were definitely a Salisbury steak family and I can still (fondly...there, I said it!) remember the flavour of the sauce.

                                                                                                                                            It was only at my friends house that we were "treated" to the fried chicken version and what I remember about that apple dessert is having to pick the corn out of it!!!

                                                                                                                                            1. re: Breadcrumbs

                                                                                                                                              THAT'S what it was - corn, not peas! A very starchy meal. LOL

                                                                                                                                              1. re: LindaWhit

                                                                                                                                                I used to eat those TV dinners too! Oh, the memories. Good old Swanson!

                                                                                                                                                I've made Salisbury Steak not that long ago. I used this recipe, but with more shrooms! http://www.thibeaultstable.com/2009/0...

                                                                                                                                                1. re: boyzoma

                                                                                                                                                  That looks like a good one! Bookmarked!

                                                                                                                                                  1. re: boyzoma

                                                                                                                                                    You can never have enough shrooms :)

                                                                                                                                                    1. re: fldhkybnva

                                                                                                                                                      "You can never have enough shrooms :)"

                                                                                                                                                      I had a roomate in college that said that after listening to the same Jimi Hendrix CD over and over and over again for close to 22 straight hours.

                                                                                                                                                      1. re: Fowler

                                                                                                                                                        Whoa. 22 hours straight? I'd say that's *def* enough shrooms.

                                                                                                                                                        1. re: linguafood

                                                                                                                                                          It was like living with someone who was Jim Morrison, John Belushi, Keith Richards and Janis Joplin all rolled into one.

                                                                                                                                                          1. re: Fowler

                                                                                                                                                            That sounds entertaining for about a week or so. After that... exhausting.

                                                                                                                                                            1. re: linguafood

                                                                                                                                                              Of course there was a song I listened to repeatedly (now ashamed) by Country Joe and The Fish from Woodstock. Oh, lord, does that date me! Still have my Woodstock album (but nothing to play it on).

                                                                                                                                      2. OMG!!!! working all day ,fixing the apartment in our house for MRS. PHREDDY's mom & dad...Mrs. Phreddy made me my fave butternut squash/leek soup first....then beef liver, onions, tomato, green pepper alongside wild rice ...

                                                                                                                                        But first an adult drink...Bloody Mary...heavy on the Mary...

                                                                                                                                        I did real good the last 5 days fixing the space....so my question is:...WHATS' FOR DESERT?

                                                                                                                                        5 Replies
                                                                                                                                        1. re: PHREDDY

                                                                                                                                          Liver must be on the brain this week!

                                                                                                                                          1. re: gini

                                                                                                                                            As I said..."Great palates think alike"

                                                                                                                                          2. re: PHREDDY

                                                                                                                                            Love the soup, but Ugh to the liver and onions. Just can't stomach the liver.

                                                                                                                                            1. re: boyzoma

                                                                                                                                              Something I grew up on. If you want have someone else prepare it, don't watch. Give it a try. In small quantity with lots of good things around it you might like it!

                                                                                                                                              1. re: PHREDDY

                                                                                                                                                I've tried that method - having someone else cook it. Two problems with that - no matter what has been tried, I can't stand the taste, and the other is my nose can smell it a mile away. I end up meeting "ralph" in the bathroom!

                                                                                                                                          3. It's a dim, damp, dreary day and so I concocted a chicken mushroom soup with Vidalia onion & rice. It came together into something delicious - read onward for details if you like.

                                                                                                                                            I succumbed to the aroma of one of those supermarket-roast chickens last week (and, as usual, was rather taken aback by its salt bomb nature) so most of it was left over. I cut what was left into pieces & covered with cold water, no added seasoning, & brought it to a simmer with the root end of the onion and some celery leaves & ends. Skimmed off scum.

                                                                                                                                            Meanwhile, in a separate dutch oven, I cooked a diced (enormous!) Vidalia onion in unsalted butter with the original intention of caramelizing it, but my husband came through the kitchen looking for food earlier than I had anticipated so I progressed onward when the onion was just soft & getting a bit golden. At that point I added just shy of a pound of sliced Crimini mushrooms and let them release their liquid. Tossed in a splash of cream sherry, turned up the heat, and after a minute or so, added diced celery (about 4 stalks) - covered that and let it sort of braise for a bit.

                                                                                                                                            While that mixture was doing its thing, I removed the chicken & strained the broth. Added a couple of handfuls of "sushi" rice & let that simmer while I cut up bits of chicken meat & added in. Decided there wasn't enough broth, so dumped in a box of low-sodium organic free-range chicken broth (surprised it didn't also say "artisan" on the package) and then dumped that into the dutch oven with the mushroom/onion/celery mixture. I had considered adding some fresh thyme from the herb garden, but after tasting it, decided it needed nothing at all. Will definitely do this again when I have actual home made chicken stock on hand, and probably with a fresh chicken - certainly more than passable with those shortcut ingredients though!

                                                                                                                                            And now my husband is still outside putting Zoysia plugs into the section of grass that died in last summer's heat...
                                                                                                                                            so I really could have taken the extra time to finish caramelizing the onions...

                                                                                                                                            1 Reply
                                                                                                                                            1. re: eepi

                                                                                                                                              LOL on the last sentence. :-) Sounds like a good soup/stew!

                                                                                                                                            2. Tonight our plans for a grilled Bajan chicken dish were set aside as my chow hound isn't behaving normally and I'm sure all pet owners know how that throws life into a spin. After a few calls to the emergency clinic, he's off to the vet in the morning and in the meantime, our appetites are on hold.

                                                                                                                                              Last night we took advantage of the lovely weather and grilled some wings which I then tossed in a Thai red curry/lime sauce.

                                                                                                                                              On Friday I finally made the Chicago-style garbage salad we'd been craving and we enjoyed that w some grilled garlic bread.

                                                                                                                                              Here's to healthy pets and a good week ahead!

                                                                                                                                               
                                                                                                                                               
                                                                                                                                               
                                                                                                                                               
                                                                                                                                              17 Replies
                                                                                                                                              1. re: Breadcrumbs

                                                                                                                                                BC, hope your poor hound is OK! I know how that can ruin your appetite. Best wishes to BC Hound!

                                                                                                                                                1. re: Breadcrumbs

                                                                                                                                                  Hope the Bc hound is OK after his visit to the vet tomorrow!

                                                                                                                                                  1. re: Breadcrumbs

                                                                                                                                                    <<Here's to healthy pets and a good week ahead!>>

                                                                                                                                                    Amen.

                                                                                                                                                    1. re: Breadcrumbs

                                                                                                                                                      Those wings look fantastic. Remind me to steal that idea!!

                                                                                                                                                      1. re: Breadcrumbs

                                                                                                                                                        Hope your poor pup improves. Great pics, looks tasty!

                                                                                                                                                        1. re: Breadcrumbs

                                                                                                                                                          Thank-you so much for your kind words, please keep good thoughts in mind as we haven't found a cause or solution for our sweet boy who inexplicably is drooling, having difficulty chewing and eating. Back to the vet we go in the morning. No mouth trauma or oral/dental infection so more tests needed.

                                                                                                                                                          Despite having no appetites, I fed us all rice tonight. Since the pup couldn't eat it from a bowl, I shaped his into balls w a little parm to entice his appetite. Mr bc and I had an egg stir-fried into ours.

                                                                                                                                                          1. re: Breadcrumbs

                                                                                                                                                            BC that is really sweet of you to do that for him so he would have the taste for food. I will say prayers that they will find out what is happening with him soon, and that he will be okay.

                                                                                                                                                            1. re: Breadcrumbs

                                                                                                                                                              Oh man. I hope the vet can find out what's wrong with your doggie, and can make him feel better....

                                                                                                                                                              1. re: Breadcrumbs

                                                                                                                                                                Awwww, poor pooch. I sure hope he gets better. Our pooch eats rice mixed into his dinner every night by recommendation of his vet.

                                                                                                                                                                Those pix of you food look wonderful.

                                                                                                                                                                1. re: Breadcrumbs

                                                                                                                                                                  oh poor bc hound and you! Hope they find answers soon, best wishes coming your way!

                                                                                                                                                                  1. re: Breadcrumbs

                                                                                                                                                                    Awww, poor pupster - I do hope they're able to find out the problem and fix it!

                                                                                                                                                                    1. re: LindaWhit

                                                                                                                                                                      Thanks once again everyone. Steroids tucked into cheese slices and more rice balls for our poorly pooch tonight. Only a guess but the vet is thinking Trigeminal Neuritis. A very sad hand to be dealt to a true chow hound. Hopefully the steroids can lick it.

                                                                                                                                                                      mr bc and I weren't exactly hungry tonight either but some frozen homemade chicken soup heated up nicely and somehow felt right.

                                                                                                                                                                      1. re: Breadcrumbs

                                                                                                                                                                        I had to look that up (http://suite101.com/article/trigemina...) -- from the sounds of it, it might just be temporary...

                                                                                                                                                                        The dude (our cat) has been on steroids since last spring when he started barfing and losing weight. He's always seemed to have a bit of a sensitive digestive system, but it was getting bad. So the vet 'diagnosed' him with either a bad case of IBS or lymphoma, and prescribed a monthly shot. What can I say -- fast forward almost a year, and he's back to his fighting weight, active, plump, and generally the fuzz-bucket we know and love. We've also been able to extend periods between shots to almost 2 months now.

                                                                                                                                                                        Steroids can work magic. I am hoping the best for your pooch.

                                                                                                                                                                        1. re: Breadcrumbs

                                                                                                                                                                          Your poor pup! Best of luck with everything, including hiding the pills in home-cooked food.

                                                                                                                                                                          1. re: Breadcrumbs

                                                                                                                                                                            I missed this. So sorry about your pup. Hope the steroids do the trick!

                                                                                                                                                                            1. re: Breadcrumbs

                                                                                                                                                                              Thinking happy hounding thoughts for your poor pup. We have an 11 yo Aussie who thinks he's 3 and insists on leaping off of our deck after critters, real and imagined and ALWAYS wakes up limping badly the next day. We hate watching him suffer, and can totally relate to your lack of appetite. Chicken soup does cure all - good luck!!!!

                                                                                                                                                                              1. re: Breadcrumbs

                                                                                                                                                                                "Better living through pharmaceuticals" -- I so hope that works for your beloved pooch, it is so hard to see them feeling poorly.

                                                                                                                                                                        2. A long day on the road and a little worn out from yesterday's rabbit extravaganza, so keeping it simple tonite. Grilled pork rib chop, sautéed hominy and asparagus. Over & out.

                                                                                                                                                                           
                                                                                                                                                                          8 Replies
                                                                                                                                                                          1. re: rjbh20

                                                                                                                                                                            Yet another great looking plate.

                                                                                                                                                                            1. re: steve h.

                                                                                                                                                                              Thanks. I know there's a thread about impossible pork chops, but if you lose the "cook it to kill trichina" mentality, it's not too hard to have a nice juicy chop. Which these turned out to be.

                                                                                                                                                                              NB: about 15 minutes end to end.

                                                                                                                                                                              1. re: rjbh20

                                                                                                                                                                                Haha, just call me hockey puck...that thread was revived by me. I think a grilled pork chop should be my next plan, the braising never goes well.

                                                                                                                                                                                1. re: fldhkybnva

                                                                                                                                                                                  Brine, brine, brine, for 12 hours, and don't buy them too thin...ask your butcher to cut them at least 1 1/4" thick....start out real hot sear, in a good grill pan, then into the oven @ 350 for 10 minutes, or until the thermo reads 150...take them out, let them sit covered for at least 10 minutes more...should be a perfect 160 -165....

                                                                                                                                                                            2. re: rjbh20

                                                                                                                                                                              Nice grill marks..on the stove or on the Q?

                                                                                                                                                                              1. re: PHREDDY

                                                                                                                                                                                On the grill. I never use grill pans -- I find it easier just to fire up the grill.

                                                                                                                                                                                1. re: rjbh20

                                                                                                                                                                                  Provided it isn't 20 degrees outside!

                                                                                                                                                                                  1. re: PHREDDY

                                                                                                                                                                                    No, as long as the grill isn't blocked by snow, grilling goes on here in all temperatures.

                                                                                                                                                                            3. i made cook's illustrated baked ziti but with shells. it holds the sauce better. it was SO yummy!!!

                                                                                                                                                                              1 Reply
                                                                                                                                                                              1. re: raygunclan

                                                                                                                                                                                Nice! What's their "spin" on the recipe?

                                                                                                                                                                              2. After a week of funeral planning and cooking for a friends family while they coped with the loss of their mother, I finally had the chance to do some grilling for me and mine.

                                                                                                                                                                                Marinated some thin sliced pork sirloin in a blend of soy sauce, brown sugar, jalapenos, fuji apple, red plum, onion, garlic, sesame oil, and korean chile powder for 24 hours.
                                                                                                                                                                                Tossed on the grill for about 2 minutes per side, and served with mixed rice.

                                                                                                                                                                                 
                                                                                                                                                                                 
                                                                                                                                                                                 
                                                                                                                                                                                 
                                                                                                                                                                                 
                                                                                                                                                                                 
                                                                                                                                                                                 
                                                                                                                                                                                1 Reply
                                                                                                                                                                                1. re: hannaone

                                                                                                                                                                                  Looks delicious. Good of you to cook for your friends in need. I really feel like food made with care is a good way to feed the soul!

                                                                                                                                                                                2. Tonight was an unusually heavy meal for me..because I need a trip to Jamaica...this gloomy weather.....and that just ain't a gonna happen soon!

                                                                                                                                                                                  jerked beef short ribs in the pressure cooker, seared with the jerk marinade and a whole walla walla sweet onion, served with pigeon pea coconut rice. I made the coconut milk myself in the vitamix and I made it extra thick and luscious. Wow, much better with a much fuller taste. My tummy is warm even if it is still spitting rain :(

                                                                                                                                                                                  1 Reply
                                                                                                                                                                                  1. re: sedimental

                                                                                                                                                                                    Jerked beef short ribs sound fabulous!

                                                                                                                                                                                  2. Just ordering in from a local Mom and Pop Italian joint tonight.

                                                                                                                                                                                    Still thinking of the ceviche at the BBQ last night, though..... man, it was unbelievable. I'll be making it soon. Ceviche screams summer to me.

                                                                                                                                                                                    1 Reply
                                                                                                                                                                                    1. re: weezieduzzit

                                                                                                                                                                                      I love tuna poke, but for some reason rarely do ceviche. When the weather warms up, I think it'll be a new go to as I've developed a serious fish love in the past year.

                                                                                                                                                                                    2. Fresh steelhead sauteed with olive oil and a "fish blend" seasoning, finished with fresh lemon juice. Simple salad of baby spinach & grape tomatoes, commercial poppyseed dressing. Frozen mac & cheese heated as the side -- I'd never put that much cheese in mine, so it's a treat.

                                                                                                                                                                                      And after dinner I finally made Vanishing Oatmeal Raisin cookies -- I've been saying "need to bake those" all week. Spouse is happy to have the cookie tin and freezer restocked.

                                                                                                                                                                                      I just looked at the label on the fish seasoning -- surprise - salt & black pepper are at the top of the list. Then parsley, garlic, white onion, lemon peel, green peppercorns, green onion. Heck - I could have made that (but wouldn't have remember more than 4 besides S & P.)

                                                                                                                                                                                      1. Zuni, Zuni, Zuni, how do I love thee? Let me count the ways! This bird never disappoints.

                                                                                                                                                                                        Zuni chicken with sage, rosemary, oregano and thyme and sherry wine sauteed mushrooms.

                                                                                                                                                                                        The Sunday pre-Monday blues are all but a figment of my imagination.

                                                                                                                                                                                         
                                                                                                                                                                                         
                                                                                                                                                                                        4 Replies
                                                                                                                                                                                        1. re: fldhkybnva

                                                                                                                                                                                          I've got a zuni chicken dry brining in the fridge for Tuesday and after seeing those mushrooms, I think I'm gonna have to have mushrooms with mine too. They look delicious.

                                                                                                                                                                                          1. re: Musie

                                                                                                                                                                                            It's a great accompaniment to the chicken. I have done it with both Sherry, red and white and prefer the Sherry and red but it's so delicious and you can even make a gravy if you like.

                                                                                                                                                                                          2. re: fldhkybnva

                                                                                                                                                                                            Zuni - the last word in chicken.

                                                                                                                                                                                            Deb prepped one on Sunday for use on Tuesday, too. Can't wait.

                                                                                                                                                                                            1. re: steve h.

                                                                                                                                                                                              Yea, I really should branch out and try another but why bother?

                                                                                                                                                                                          3. Linda, I didn't expect you to be the author of the Snoop Dogg thread! But then neither did I expect to cook dinner since I am traveling but my uncle laid it on thick tonight. Since my grandmother passed away, he has almost forgotten what home cooking tastes like. Ok, I know a guilt trip when I hear one.

                                                                                                                                                                                            Luckily the dish he was craving was a simple congee that comes together rather easily. The base is a sofrito of onions, garlic and ginger. However my uncle being a lifelong bachelor had only the garlic I had purchased him during my last visit and which had since rotted well and truly through. So onions and ginger it was. Add your jasmine rice and a Filipino chicken broth (flavored with scallions, ginger, peppercorns and laurel leaves). Cook until the rice swells and what your are left with is the suggestion of grains of rice, but which in fact dissolve like mist at the slightest provocation. Mix in soft cooked tripe, top with scallions, slices of boiled egg and garlic chips and season with fish sauce with a splash of calamondin juice to brighten. Surprisingly this rib sticking dish is considered a snack, but it's soulful rib sticking nature is the perfect dinner for someone craving a taste of home.

                                                                                                                                                                                            2 Replies
                                                                                                                                                                                            1. re: JungMann

                                                                                                                                                                                              LOL! Yeah, I know - I'm the *last* person who should be mentioning Snoop. But the opportunity provided itself, and I ran with it. I'm dangerous like that in my middle-old age. :-D

                                                                                                                                                                                              And the home-cooked meal for your uncle sounds like JUST what he needed - I'm sure it was very much appreciated!

                                                                                                                                                                                              1. re: LindaWhit

                                                                                                                                                                                                213 is the LA area code and perhaps inspiration for the young Doggs.

                                                                                                                                                                                                Pretty clever.

                                                                                                                                                                                                eta: I have fond memories of the Middle Ages.

                                                                                                                                                                                            2. Dinner comes from our current "cooking the books" exercise which meanders slowly towards its finale in the summer. The current book is the "Great British Food Revival", various contributors, 2011. It's the book which accompanied the TV series of the same name.

                                                                                                                                                                                              The concept of the programmes is that, each episode, a celeb chef, or celeb other sort of foody, selects a food item allegedly "under threat". There's then a trip to the farm to find out why it's under threat, etc and a three or four recipes. The point being to encourage folk to start buying the item again and, therefore, helping the British farming industry.

                                                                                                                                                                                              Now, it's fair to say that some of the items are under more genuine "threat" than others - rare breed or organic pork, for instance. Whereas, British tomatoes are hardly under threat, except that for most of the year our small cold island has to import them (but there's a point to buy British when one can).

                                                                                                                                                                                              Another veggie that is under some genuine threat is cauliflower (http://www.telegraph.co.uk/foodanddri...). Sales have reduced considerably over recent years, while sales of, say, brocolli have increased. So, tonight we're doing our bit for the great British cauli - compliments of a recipe from the Hairy Bikers - saag aloo with roasted gobi. Or, if you prefer and potato & spinach curry with roasted cauli. Here's the recipe:
                                                                                                                                                                                              http://www.bbc.co.uk/food/recipes/saa...

                                                                                                                                                                                              4 Replies
                                                                                                                                                                                              1. re: Harters

                                                                                                                                                                                                Such is life - but that proved to be one of the most disappointing asian meals I've ever cooked. All the various elements were in a race to see which could be the most bland and uninteresting.

                                                                                                                                                                                                1. re: Harters

                                                                                                                                                                                                  Oh dear, what a waste of a noble cauliflower!

                                                                                                                                                                                                  1. re: Harters

                                                                                                                                                                                                    Unfortunate news. The spicing provided sounds good enough, though the salt content seems rather meek for a head of cauliflower and three potatoes. Often enough I find my light hand with salt is the culprit behind Indo-Pak meals that don't seem to come together.

                                                                                                                                                                                                    1. re: JungMann

                                                                                                                                                                                                      Lack of salt isnt my problem, I'm afraid. I've been on a low sodium diet for years, almost never cooking with it or adding it at the table.

                                                                                                                                                                                                2. Just caught up with the thread and now I am torn on what for dinner tonight. Do I want to do flank steak with green beans and polenta or GH's lemon chicken with green beans and roasted potatoes.

                                                                                                                                                                                                  Decisions, decisions….

                                                                                                                                                                                                  1 Reply
                                                                                                                                                                                                  1. re: foodieX2

                                                                                                                                                                                                    Well, I do have to say that my slightly lemony chicken and green beans and Israeli couscous was very good last night. But either dish you're deciding on sounds great!

                                                                                                                                                                                                  2. Tonight I'm going to mess around with a pork chop (boneless, they were on sale last week for $1.59/lb!). It's been marinating in buttermilk since last night. After I pull it out I'm going to slather it with some dijon mustard and then coat it in panko. I'll add some herbs to the panko, probably thyme since I have a package of fresh I'm working my way through until I get around to planting mine. I'll just bake it on a rack in the oven.

                                                                                                                                                                                                    Oh, the side will be green beans sauteed in bacon fat w/ shallots on the side. Not sure if I'll do anything else.

                                                                                                                                                                                                    1. You all sure have been cranking out some excellent vittles!
                                                                                                                                                                                                      I've been MIA for a bit as my houseguests from Thailand have been keeping me crazy busy. But finally a down day has come. On the menu? Thai pork fried rice with pineapple and cashews.

                                                                                                                                                                                                      3 Replies
                                                                                                                                                                                                      1. re: alliegator

                                                                                                                                                                                                        allie, that Thai pork fried rice sounds delicous - I've never made Thai fried rice before, can you share what did you add in it to make it a "Thai" fried rice vs. Chinese fried rice?

                                                                                                                                                                                                        1. re: littleflower

                                                                                                                                                                                                          The main differences are the rice used and the addition of fish sauce. I use only day or two old jasmine rice, and equal parts light soy and fish sauce for flavoring. Something I like, but a lot of people don't is a little sprinkle of msg.
                                                                                                                                                                                                          Thais also commonly used diced tomato in fried rice, and white pepper. Top with some chopped cilantro and a squeeze of lime, and you're Thai-ified!

                                                                                                                                                                                                          1. re: alliegator

                                                                                                                                                                                                            Um...YUM is what I have to say to that! I love love love fish sauce, and always ask for an extra one or two ramekins of it to pour on my food at Vietnamese restaurants. I like the addition of the diced tomato + lime...will have to try this recipe out.

                                                                                                                                                                                                      2. Tonight will be the second half of the Cochin Coriander-Cumin chicken I made last week (I dry rubbed and then froze half.) I will make it early in the day and reheat it tonight since the man raved about how the leftovers he took for lunch the next day were even better than it had been for dinner.

                                                                                                                                                                                                        1. Mondays are always exhausting, so last night I planned ahead for dinner tonight and simmered a corned beef from the St. Patty's sales in some homebrew stout and water with a thickly sliced yellow onion. Somehow the store-brand corned beef didn't come with a seasoning packet, so I threw in a ton of garlic cloves along with some bay leaves, allspice, black and yellow mustard, juniper berries, coriander, peppercorns, red pepper flake, and a small piece of cinnamon/cassia and hoped for the best.

                                                                                                                                                                                                          Tonight I'll reheat it slowly and simmer some cabbage wedges in the broth. A sauce of sour cream, homemade mayo, brown mustard, honey, and horseradish will accompany. Some asparagus may be sauteed with brown butter as well.

                                                                                                                                                                                                          4 Replies
                                                                                                                                                                                                          1. re: ChristinaMason

                                                                                                                                                                                                            Nice. Corned beef is the meal that keeps on giving: sandwiches, hash and so on. Way underrated in my opinion.

                                                                                                                                                                                                            1. re: steve h.

                                                                                                                                                                                                              Not many leftovers! Just enough for lunch.

                                                                                                                                                                                                            2. re: ChristinaMason

                                                                                                                                                                                                              Christina, I will bring the dessert, do all of the dishes and clean the entire kitchen for an invitation to that dinner.

                                                                                                                                                                                                              1. re: Fowler

                                                                                                                                                                                                                Sold!

                                                                                                                                                                                                            3. I haven't been on in a few days and did the speed reading thing to catch up. Now that i feel like myself again tonight is frankenchicken b/s breasts seasoned with a new rub that they dropped off as samples at a store here locally. Weavers Dutch Country seasonings. It is quite tasty and will go liberally onto the meat. They will be served along side cheddar mashed taters and beets.

                                                                                                                                                                                                              13 Replies
                                                                                                                                                                                                              1. re: suzigirl

                                                                                                                                                                                                                Beets! I thought I hated beets. A coworker as shocked that I didn't like them but I have only had the salad bar kind and the next day I arrived to work to find a container of roasted beets on my desk. So very tasty!

                                                                                                                                                                                                                1. re: fldhkybnva

                                                                                                                                                                                                                  I absolutely love beets. Always have

                                                                                                                                                                                                                  1. re: fldhkybnva

                                                                                                                                                                                                                    I too have not had much experience with cooking/eating beets. All I remember is being served canned red beets that my parents loved to have. Blech.

                                                                                                                                                                                                                    I have seen on TV chefs roasting gorgeous red and yellow beets that really look good. When is "beet season"? Is it usually all year round or are the best fresh beets found during a particular time of year?

                                                                                                                                                                                                                    1. re: littleflower

                                                                                                                                                                                                                      I wasn't asked but they are best planted when it is around 40 to 50 degrees out. They grow in about two months and have great green tops to eat too. You can let them grow longer but harvest the greens so the veg doesnt get bitter and make sure you know where the beets are so they can be harvested soon after. Keep an eye out in the cooler months for fresh. They stay good after unearthing for about a week in the fridge crisper. Hope that's a start. :-)

                                                                                                                                                                                                                      1. re: littleflower

                                                                                                                                                                                                                        ROAST the beet. all year. They are pretty much in season as they are a'keeping' or root crop...

                                                                                                                                                                                                                        In Italy since it seems like forever, you can buy them already roasted - what a revelation when I traveled first there as a poor student in the early 90's - I would buy them from Carefour or a local market and keep in my backpack for my lunch (=cheap)picnics.

                                                                                                                                                                                                                        If you don't want to bother yourself, most TJ's - at least around here, sell "Melissa's" brand roasted beets in the refridgerated produce section, and when I don't feel like making my own, that is my go-to for salads, etc.

                                                                                                                                                                                                                        Roasting= frequent beet converts!

                                                                                                                                                                                                                        1. re: gingershelley

                                                                                                                                                                                                                          Ooohhhhhh...NICE TIP, GS!!! I will most definitely take advantage of first trying them out via TJ's already roasted beets (I have eyed them in the store, but had not yet bought them b/c wasn't sure how tasty they would be).

                                                                                                                                                                                                                          Next step (when my oven gets fixed)...roast my own beets! I also will be sure to wear plastic gloves as to not stain my hands with beet juice. :-)

                                                                                                                                                                                                                          1. re: littleflower

                                                                                                                                                                                                                            I find that even roasted beets need a good salty counterpoint to balance their natural sweetness.

                                                                                                                                                                                                                            Absolutely *love* them roasted, sliced & served at room temp with a nice creamy feta & drizzled with some olive oil & lots of cracked black pepper.

                                                                                                                                                                                                                            1. re: linguafood

                                                                                                                                                                                                                              Excellent advice. A chevre is also a great option.

                                                                                                                                                                                                                              1. re: linguafood

                                                                                                                                                                                                                                Yeah, that sounds right up my alley...I am one of those who adds a little extra sea salt to just about all of my foods (including sweets - just a very light sprinkling of sea salt on most sweets takes it to that next level). I do like a salty crumbled feta - thanks for the extra tip, will be sure to remember that when I try out the roasted beets.

                                                                                                                                                                                                                                1. re: littleflower

                                                                                                                                                                                                                                  Yah, I was actually going to correct myself and say to use a saltier, crumblier feta than the creamier kind like French or Bulgarian. You (or, um, I personally) really want *salty*. The French and Bulgarian can be a bit too mild and creamy.

                                                                                                                                                                                                                                  And while I like Fowler's chèvre rec, I wonder if a shaved young Pecorino or very young Manchego wouldn't be nice, too. Goat, but a little stronger. I find most chèvres to be on the milder side, which is a bummer.

                                                                                                                                                                                                                                  Hmm. Maybe post on the cheese board for chèvre recommendations :-)

                                                                                                                                                                                                                                  1. re: linguafood

                                                                                                                                                                                                                                    "I wonder if a shaved young Pecorino or very young Manchego wouldn't be nice, too."

                                                                                                                                                                                                                                    I think either of those would be fantastic. Good ideas.

                                                                                                                                                                                                                                    1. re: Fowler

                                                                                                                                                                                                                                      Or even older versions. Mmmmmgoat cheese.

                                                                                                                                                                                                                                      1. re: linguafood

                                                                                                                                                                                                                                        Just a side note: if you prepare red beets yourself, I usually wear a pair of disposable gloves. If I do not have gloves, then some Windex cleans the color nicely off my paws.

                                                                                                                                                                                                                    2. It's lamb tonight. I have a NZ boneless leg marinating in anchovies, garlic, rosemary and olive oil. I am unfamiliar with anchovies but when I was preparing the marinade, they didn't seem overwhelmingly fishy at all and I even popped a few in my mouth. I couldn't help whiff the lamb this morning and it smells delightful so I'm very excited.

                                                                                                                                                                                                                      I probably won't be in the kitchen too much this week as it's a celebration week for us - SO is finally moving into the new office since he was promoted to the BMOC last month and I am finishing the most difficult, time-intensive, pull-your-hair-out rotation of my residency. And so...what's a proper thing to do for two protein-loving, low-carb freaks? Well we have designated it one of our 4 weeks of the year that we just load up on carbs and all the takeout that we rarely eat and sit back reading and knitting. I am not really a carb fan but usually at Thanksgiving, Christmas/New Years, my birthday and some other random week to eat all carbs in sight. Basically, we eat snacks and visit all of the best take out restaurants in our area - takeout Chinese, pizza, fried chicken, some pie and ice cream, you name it. It's also a great chance to get in the kitchen and sear up the big ribeye we're always eyeing in the store and big pasta meals to fuel some great workouts. It works for us somehow as we rarely crave any of those foods during the year. I think it will be great as I get a taste of some tasty American sugar/fat laden food which is tasty in it's own right but not necessarily my preference to eat more than occasionally and I am always eager to get back to the regular program and come up with great creative new ideas in the kitchen.

                                                                                                                                                                                                                      8 Replies
                                                                                                                                                                                                                      1. re: fldhkybnva

                                                                                                                                                                                                                        I want to eat with you all week. Sounds like some serious eating not for the faint of heart. Enjoy. :-)

                                                                                                                                                                                                                        1. re: suzigirl

                                                                                                                                                                                                                          Yea, my waistline might not like it but as my grandmother says "enjoy and celebrate when you can, it's a drop in the bucket of life and you [hopefully] have many many years to lose weight (or whatever it may be)"

                                                                                                                                                                                                                          1. re: fldhkybnva

                                                                                                                                                                                                                            My problem is that I think I have lost over 150 pounds, but have gained about 170!

                                                                                                                                                                                                                            1. re: PHREDDY

                                                                                                                                                                                                                              Well losing 150 lbs is incredible, congrats!

                                                                                                                                                                                                                          2. re: suzigirl

                                                                                                                                                                                                                            As I imagine you will understood, my stomach gets a little confused and often disagrees with this plan. It yells at me - "I like healthy, homecooking, stop torturing me" :)

                                                                                                                                                                                                                            1. re: fldhkybnva

                                                                                                                                                                                                                              My stomach lives in constant confusion. I never know from day to day what is going to upset it. But i agree with grandma. Life is short, enjoy it now while you can

                                                                                                                                                                                                                          3. re: fldhkybnva

                                                                                                                                                                                                                            You know, every since I overhauled my eating over a year ago, I'm kind of like that too. When we go out of town, like to visit SO's family, there is no healthy eating going on... lots of eating out at "home style" restaurants in his hometown, fast food, and his mom's good, but not healthy food. After about 5 days I start craving my own homecooked meals.... roasted chicken being at the top of the list every time.

                                                                                                                                                                                                                            1. re: juliejulez

                                                                                                                                                                                                                              Indeed, I actually was kind of lamenting the fact that we wouldn't be cooking up the usual good stuff but variation is good and I'll be right back at it in a week. I've actually hit a big creativity rut so it'll be great as many of my favorite recent home creations were inspired by takeout and restaurants. I guess Mr. Baah sheep tonight will the birth of a wonderful celebration - awful spin on lamb and rebirth and Easter, no wonder no one laughs at my jokes :)

                                                                                                                                                                                                                          4. Accidental seafood bulgur wheat "paella" tonight.

                                                                                                                                                                                                                            Picked up some mixed cooked seafood ( squid, prawns mussels)on the way home from work. I remembered that a fishmonger had given me some lemon and herb marinade, so marinaded this whilst the bulgur wheat was cooking.
                                                                                                                                                                                                                            Made chicken stock with a cube (I know but it was organic).
                                                                                                                                                                                                                            Used half to cook the bulgur wheat and half to defrost frozen broad beans. Just before this was cooked added the broad beans. Pan fried the marinaded sea food and add marinade.
                                                                                                                                                                                                                            I was going to serve the seafood and bulgur separately but mixed it in at the last minute which elicited the response from my better half "oh you've made bulgur wheat paella"
                                                                                                                                                                                                                            It didn't strat out that way but all in all quite tasty for a store cupboard/freezer special on a Monday night.

                                                                                                                                                                                                                            1. Last night was Clean out the Freezer soup with ham, garbanzo beans, assorted peppers, and chicken stock, served with salad. The scant leftovers came to work with me as lunch today.

                                                                                                                                                                                                                              Tonight, probably pasta with black olive pesto and cucumber salad. I didn't make it to the farmers market or grocery store over the weekend so there is an element of thrown together going on chez moi.

                                                                                                                                                                                                                              1. Amazing what a whopping 12 hours of sleep can do to recover from an exhausting but fun weekend.....

                                                                                                                                                                                                                                Last night, a huge bowl of Chinese noodle soup with braised beef (take-out) was just what the doc ordered. And a booze break.

                                                                                                                                                                                                                                Tonight, we're having a buddy over to catch up on last night's GoT -- bufflo mozz drizzled with Sicilian olive oil, basil chiffonnade and plenty of fresh ground pepper for starters, followed by Wegmans pizza dough turned into a favorite treat with homemade sauce, a mix of mozza, parm & romano, and topped with green peppers, red onion, and fresh mushrooms.

                                                                                                                                                                                                                                Maybe a beer or two '-)

                                                                                                                                                                                                                                8 Replies
                                                                                                                                                                                                                                1. re: linguafood

                                                                                                                                                                                                                                  linguafood, did you get the buffalo mozz. and Sicilian olive oil from Trader Joes? I received TJ's new fearless flyer today and saw the Sicilian olive oil highlighted in it - wondered how well it is received by those who've tried it.

                                                                                                                                                                                                                                  1. re: littleflower

                                                                                                                                                                                                                                    I did get the mozzarella at TJ's, which is not exactly a steal at $6.99.... but still cheaper than Wegmans (at $8.99). And it's easily an 8 oz. ball. We don't buy it all the time, for sure.

                                                                                                                                                                                                                                    The Sicilian olive oil I purchased at a specialty store at the Public Market in Milwaukee: http://www.milwaukeepublicmarket.org/...

                                                                                                                                                                                                                                    It's very young (from last summer, I think), so it's very grassy and flavorful -- good for drizzling. Same place I bought maple balsamic vinegar, which is *killer* with fried chicken livers :-)

                                                                                                                                                                                                                                     
                                                                                                                                                                                                                                    1. re: linguafood

                                                                                                                                                                                                                                      Gotta love them fried livers....

                                                                                                                                                                                                                                      1. re: rjbh20

                                                                                                                                                                                                                                        I do. And the maple balsamic takes them to a whole 'nother level.

                                                                                                                                                                                                                                        A splash of sherry, port or marsala can be nice, too. Just a hint of sweetness....kinda like me '-D

                                                                                                                                                                                                                                      2. re: linguafood

                                                                                                                                                                                                                                        Beautiful, linguafood! Are those tomatoes on top as well as the basil chiffonnade and olive oil? They look ripe which is not easy to find this time of year.

                                                                                                                                                                                                                                        (Also, the maple BV + fried chicken livers - wow - drool - hoping to get my hands on some organic chicken livers and try frying them up when the local farmer's market opens up here).

                                                                                                                                                                                                                                        1. re: littleflower

                                                                                                                                                                                                                                          They're just regular orange grape tomatoes. I find them to be the most reliably 'tomato-flavored' when it's not the season (not to say that it's easy to find great tomatoes even *in* season), even the kumato(e)s can be kinda hit or miss these days.

                                                                                                                                                                                                                                          1. re: linguafood

                                                                                                                                                                                                                                            Have eyed the kumatos as well at TJ's but for some reason just not drawn to trying them out. Regardless, those tomatoes in the pic you took do look fresh and tastier than most I have seen lately.

                                                                                                                                                                                                                                        2. re: linguafood

                                                                                                                                                                                                                                          Had me at 'maple balsamic' Whooo....

                                                                                                                                                                                                                                    2. Last night Dal with rice topped with cilantro, chopped tomatoes and homemade naan bread; tonight ViennaSchnitzels (made with chicken thighs not veal) smothered in wine/lemon gravy with oven roasted steak fried potatoes topped with Italian seasoning and garlic olive oil.

                                                                                                                                                                                                                                      1 Reply
                                                                                                                                                                                                                                      1. re: acssss

                                                                                                                                                                                                                                        Oh yummmmmmmmmm, acssess. Yum to both the Dal (LOVE Indian food even though I have to resort to lunch buffets that "dumb-down" the heat level to a certain degree) and the schnitzel with the wine-lemon gravy and seasoned steak fries.

                                                                                                                                                                                                                                      2. Does anyone remember a discussion a few threads back about some kind of mail order specialty beef that was so great you could just order skirt or other cheaper cuts and not worry about the more expensive ones? I stupidly forgot to bookmark it. If no one remembers I guess I will have to read through old threads. Worse things have happened.... :)

                                                                                                                                                                                                                                        4 Replies
                                                                                                                                                                                                                                        1. re: GretchenS

                                                                                                                                                                                                                                          I think it was mcf who mentioned it? Maybe check her posts on her profile page...

                                                                                                                                                                                                                                          1. re: linguafood

                                                                                                                                                                                                                                            Thanks lingua, I think you are right, will do.

                                                                                                                                                                                                                                            1. re: linguafood

                                                                                                                                                                                                                                              You are fantastic, I found it! http://www.heartbrandbeef.com/? Thank you!

                                                                                                                                                                                                                                              1. re: GretchenS

                                                                                                                                                                                                                                                It's amazing which things I can remember, and which I can't. Like last week's episode of >fill in random tv show<.

                                                                                                                                                                                                                                                Glad I could help out.

                                                                                                                                                                                                                                          2. Tonight we'll have, per hubby's request, blackened salmon, roasted new potatoes with garlic and chives and green beans sauteed with garlic and lemon. Tartar sauce for him, more lemon for me. Wine. Trying to make Monday a better day with dinner!

                                                                                                                                                                                                                                            6 Replies
                                                                                                                                                                                                                                            1. re: iowagirl

                                                                                                                                                                                                                                              Yay to food to revive a day.

                                                                                                                                                                                                                                              1. re: iowagirl

                                                                                                                                                                                                                                                Craaaaving blackened salmon - what season did you use to blacken it? Did you use an already prepared Cajun seasoning or put together your own?

                                                                                                                                                                                                                                                The only problem that I have with some of the Cajun seasonings is that because of my somewhat temperamental tummy I can't take a lot of heat in my food, therefore before I make blackened slamon myself (only had it in restaurants) will need to search for a seasoning blend I can put together myself.

                                                                                                                                                                                                                                                1. re: littleflower

                                                                                                                                                                                                                                                  littleflower - We use the Chef Paul's (Prudhomme) blackened redfish magic seasoning. We like it very much and it is definitely not too spicy. In fact, I detect very little heat, but definitely garlic, onion and paprika. I know there is probably some cayenne in there, based on the source, but really, I don't sense the heat at all and neither does hubby who is more sensitive than me. I;ll take a look at the bottle when I get home and let you know if it lists the seasonings - at least that would give you a place to start and proportion it the way it would be best for your tummy!

                                                                                                                                                                                                                                                  1. re: iowagirl

                                                                                                                                                                                                                                                    Please do, iowagirl! Thanks so much for your input - I have heard good things about Chef Prudhomme's seasonings. I will check the local grocery stores and see if I can find it.

                                                                                                                                                                                                                                                    1. re: littleflower

                                                                                                                                                                                                                                                      littleflower - sorry for the delay in getting back to you! I looked at the bottle and it says (rather unhelpfully) salt, spices, paprika, pepper and granulated garlic ... he uses basil, oregano and thyme in many of his dishes, so I wouldn't be surprised if there were some of each of those in there (and it would explain the green flecks!). Good luck!!!

                                                                                                                                                                                                                                                      1. re: iowagirl

                                                                                                                                                                                                                                                        No problem iowagirl...I guess it's smart of him to keep the complete ingredients list under wraps so there won't be people like me wanting to try to make a similar rendition of it. :-)

                                                                                                                                                                                                                                              2. My work day was pretty horrible, so tonight is a lazy supper, but one that will hopefully lift the black cloud. I have store bought pesto in the fridge, will mix it with linguine, scallions and halved grape tomatoes.. oh and also some crispy bacon. SO requested garlic bread to go on the side. If the pasta doesn't do the trick, then the magnum ice cream in the freezer should help.

                                                                                                                                                                                                                                                10 Replies
                                                                                                                                                                                                                                                1. re: Musie

                                                                                                                                                                                                                                                  Wine is better than ice cream - because you can't ever feel guilty after wine :)

                                                                                                                                                                                                                                                  1. re: acssss

                                                                                                                                                                                                                                                    I have found ways to be guilty on wine. But that wasn't the wines fault. ;-)

                                                                                                                                                                                                                                                    1. re: suzigirl

                                                                                                                                                                                                                                                      Laughing hard at that one, suzigirl!

                                                                                                                                                                                                                                                    2. re: acssss

                                                                                                                                                                                                                                                      I did included a glass of red to the evening. No guilt has arisen from my carbyfull evening.

                                                                                                                                                                                                                                                    3. re: Musie

                                                                                                                                                                                                                                                      That would lift my black cloud

                                                                                                                                                                                                                                                      1. re: Musie

                                                                                                                                                                                                                                                        Can I come? I've had a rough one as well although I hope the lamb will fix that for me.

                                                                                                                                                                                                                                                        1. re: fldhkybnva

                                                                                                                                                                                                                                                          We'll set up a "It's been a rough one pot luck".

                                                                                                                                                                                                                                                          1. re: fldhkybnva

                                                                                                                                                                                                                                                            I should also add that we can get my SO to style the food. In the short time I left the kitchen he'd had a little play with the prepped tomatoes and scallions.

                                                                                                                                                                                                                                                             
                                                                                                                                                                                                                                                            1. re: Musie

                                                                                                                                                                                                                                                              Kinda looks like me, but with hair! LOL

                                                                                                                                                                                                                                                              1. re: Musie

                                                                                                                                                                                                                                                                Hilarious!!!

                                                                                                                                                                                                                                                          2. Gruyere topped french onion soup for starters then chicken breasts stuffed with sun dried tomatoes, roasted garlic and fresh basil with a simple butter and chardonnay pan sauce.

                                                                                                                                                                                                                                                            1. So here is Sundays' kitchen action; Rhubarb squares for breakfast and snacking (pretty good, will make again and tweak the recipe a bit).

                                                                                                                                                                                                                                                              And my housemate/tenant and I finally got the crepe lesson done. She was a natural. I had made the batter in the blender Sat., so it just sat and got nice and rested and smooth. We got a perfect temp on the pan, and I made the first one - even that one didn't not turn out. She made a dozen perfect ones right after, no worries.

                                                                                                                                                                                                                                                              Made James Beard's traditional chicken crepe recipe in the RICH sauce supreme, with the addition of a big pile of sauteéd mushrooms with shallot, cognac and a bit of tarragon added.

                                                                                                                                                                                                                                                              Pic below, but unfortunately forgot to take one after they got browned in the oven. Very pretty. Really best as a luncheon dish, but hey, it got the crepe lesson across.

                                                                                                                                                                                                                                                              Served with a spinach salad with marinated red onion, avocado, orange segments, toasted pepitas, and a walnut/dijon viniagrette. Pretty good Sunday supper :)

                                                                                                                                                                                                                                                               
                                                                                                                                                                                                                                                               
                                                                                                                                                                                                                                                              6 Replies
                                                                                                                                                                                                                                                              1. re: gingershelley

                                                                                                                                                                                                                                                                I can't make a crepe to save my soul. Congrats to not only teaching someone but making the nummy looking dish. Hats off

                                                                                                                                                                                                                                                                1. re: gingershelley

                                                                                                                                                                                                                                                                  Where was the rhubarb square recipe from?

                                                                                                                                                                                                                                                                  1. re: Musie

                                                                                                                                                                                                                                                                    From food 52; they use hazelnuts, I used almonds.

                                                                                                                                                                                                                                                                    I used regular oats where they called for quick (I broke them down a bit in the mini-processor, but I liked the toothier quality and firmer texture. Never buy quick oats).

                                                                                                                                                                                                                                                                    Added a pinch of cardammom to both the oat mix and the filling. A keeper.

                                                                                                                                                                                                                                                                    Still needs 'something' to give the filling a wow factor... will make again and play some more.

                                                                                                                                                                                                                                                                    1. re: gingershelley

                                                                                                                                                                                                                                                                      If I can find some rhubarb on my in laws land tomorrow, I think I will give the recipe a go.

                                                                                                                                                                                                                                                                  2. re: gingershelley

                                                                                                                                                                                                                                                                    That chicken crepe looks amazing.

                                                                                                                                                                                                                                                                    1. re: Samurai Sam

                                                                                                                                                                                                                                                                      Thank you. Rich sauce... and a dish full of warm nostalgia for me:), as my mom used to make this for company when I was a kid.

                                                                                                                                                                                                                                                                  3. A classic Monday dinner chez nous:
                                                                                                                                                                                                                                                                    meat lasagna for him
                                                                                                                                                                                                                                                                    a beet-celery-cucumber-ginger-pineapple juice for me and a piece of chocolate

                                                                                                                                                                                                                                                                    Sometimes one just doesn't feel like cooking much. I did, however, make a fabulous salad of lettuce, avocado, pistachios, olives, celery and tuna for lunch.

                                                                                                                                                                                                                                                                    2 Replies
                                                                                                                                                                                                                                                                    1. re: gini

                                                                                                                                                                                                                                                                      Wait... what? Your man had lasagna and you had juice and chocolate? Whoa.

                                                                                                                                                                                                                                                                      1. re: linguafood

                                                                                                                                                                                                                                                                        Yeah - he was hungry and I wasn't. Happens.

                                                                                                                                                                                                                                                                    2. Simple Monday dinner -- sausage & peppers.

                                                                                                                                                                                                                                                                       
                                                                                                                                                                                                                                                                      3 Replies
                                                                                                                                                                                                                                                                      1. re: rjbh20

                                                                                                                                                                                                                                                                        Nice grill marks!

                                                                                                                                                                                                                                                                        1. re: rjbh20

                                                                                                                                                                                                                                                                          That looks great. I could go for some of that right now! What kind of sausage did you use?

                                                                                                                                                                                                                                                                          1. re: boyzoma

                                                                                                                                                                                                                                                                            This was basic Italian sausage (sans fennel) from Biancardi's on Arthur Avenue, my go-to spot for great meat. And the neighboring stores are great sources for various Italian provender.

                                                                                                                                                                                                                                                                        2. I had a very very rough day but tomorrow is the end of a very long 2 years and so will hopefully get back in the spirit for our mini-eating out vacation. Right now, I'm in the odd state of just not caring and being out of it. However, dinner was the highlight of the day. Roasted boneless leg of lamb marinated in the Epicurious rosemary, anchovy, garlic marinade....pure deliciousness! For some reason, even though I always slow roast and pull it at 130F the leg of lamb can sometimes be a little chewy although still tasty. It seems to be more apparent with the NZ vs the USA lamb, anyone else notice this?

                                                                                                                                                                                                                                                                           
                                                                                                                                                                                                                                                                           
                                                                                                                                                                                                                                                                          5 Replies
                                                                                                                                                                                                                                                                          1. re: fldhkybnva

                                                                                                                                                                                                                                                                            Nice pink on that lamb!

                                                                                                                                                                                                                                                                            1. re: LindaWhit

                                                                                                                                                                                                                                                                              Gracias, I had a few arguments with my temperamental thermometer but I think it listened well. I am waiting on a Thermapen to arrive any day and can't wait.

                                                                                                                                                                                                                                                                            2. re: fldhkybnva

                                                                                                                                                                                                                                                                              Yes, I do on the NZ lamb; I think it gets a leaner feed and some pasture, so that's what I attribute it to. But, that looks great!

                                                                                                                                                                                                                                                                              Perfect cooking and color.

                                                                                                                                                                                                                                                                              Please email me a large slice for my dinner.

                                                                                                                                                                                                                                                                              Thank you:)

                                                                                                                                                                                                                                                                              1. re: gingershelley

                                                                                                                                                                                                                                                                                No problem, if only there were leftovers. We've had alot of leg recently, I might have to go for the rib chops next time :)

                                                                                                                                                                                                                                                                              2. re: fldhkybnva

                                                                                                                                                                                                                                                                                That is one amazing looking piece of leg of lamb. Wow. Did you have much in the way of pan juices? Those to me are amazing when turned into a pan gravy or a jus on top of a slice of lamb.

                                                                                                                                                                                                                                                                                Also, did you notice much of a difference with the application of the anchovies? I am an anchovy addict yet have never tried it with lamb.

                                                                                                                                                                                                                                                                              3. So tonight is a weird dinner for me, but just what I am having.

                                                                                                                                                                                                                                                                                No kids, no current BF (sigh) to please, so just what lil' ol' me wants to eat (yeah!).

                                                                                                                                                                                                                                                                                Couldn't stomach another grocery run for the steak I wanted, so it will be the pork steak I was going to turn into my craving for mu shu pork.... BUT, I have had too many dishes lately of 'mixed stuff rolled into something', so just wanted a piece of meat, with sides. Sue me:)

                                                                                                                                                                                                                                                                                Pork steak marinated in garlic-chili sauce, soy, ponzu, sugar, ginger. This will be cooked on high heat for nice color on the outside - no more than medium on the inside.

                                                                                                                                                                                                                                                                                The weird part is I crave a baked potato with lots of sliced scallions, a dab of sour cream and too much salt. Done, in the oven baking.

                                                                                                                                                                                                                                                                                Along with that - some asparagus roasting with lemon, olive oil, black pepper. That will get a parm finish, and those three disparate things are WFD.

                                                                                                                                                                                                                                                                                Single Ladies! All the Single Ladies... sing it with me (ok, single guys too:)... no ring on it - dinner is what you want:)

                                                                                                                                                                                                                                                                                4 Replies
                                                                                                                                                                                                                                                                                1. re: gingershelley

                                                                                                                                                                                                                                                                                  A piece o'meat with sides is often what I have... easy to do for one serving :) I too had a piece of pork tonight too.

                                                                                                                                                                                                                                                                                  1. re: gingershelley

                                                                                                                                                                                                                                                                                    I would eat that any day of the week.

                                                                                                                                                                                                                                                                                    1. re: gingershelley

                                                                                                                                                                                                                                                                                      I'm now craving a baked potato....

                                                                                                                                                                                                                                                                                      1. re: gingershelley

                                                                                                                                                                                                                                                                                        Too funny, GS - I crave that exact baked potato, complete with too much salt - and had it on Sunday night (along with pork!!!) while hubby was at a scholarship dinner with stepdaughter. Here's to eating what you want when you want it!!

                                                                                                                                                                                                                                                                                      2. That lamb braised in red wine sounds amazing. Last night I made a great Pasta Primavera using dandelion greens, oyster mushrooms and tomatoes. It was lemony and fresh. A good meatless monday option!
                                                                                                                                                                                                                                                                                        Here's the link:
                                                                                                                                                                                                                                                                                        http://www.neurotickitchen.com/2013/0...

                                                                                                                                                                                                                                                                                         
                                                                                                                                                                                                                                                                                        1. So, pork mince is mixed with breadcrumbs, onion, garlic, lemon zest, oregano & egg and made into patties andf then fried.

                                                                                                                                                                                                                                                                                          Alongside, tzatziki (yoghurt, chopped radish, crushed garli, lemon juice). And a Cypriot-ish salad of Cos lettuce, cucumber, black olives. And pitta to stufff everything into (although herself is taunting me with the prospect that she may bake a Cypriot style style bread, including poppy and black cumin seeds).

                                                                                                                                                                                                                                                                                          And some very British asparagus to start.

                                                                                                                                                                                                                                                                                          2 Replies
                                                                                                                                                                                                                                                                                          1. re: Harters

                                                                                                                                                                                                                                                                                            There was just a big article in the New York Times about the French passion for white asparagus, and I was wondering if much is made of that delicacy in England.

                                                                                                                                                                                                                                                                                            http://www.nytimes.com/2013/05/01/din...

                                                                                                                                                                                                                                                                                            1. re: roxlet

                                                                                                                                                                                                                                                                                              We never see white asparagus in UK shops. I don't think we grow it either.

                                                                                                                                                                                                                                                                                          2. Tonight's "messing around" is being done with a chicken leg quarter. It's been marinating last night in a mixture of maple syrup, cayenne pepper, and lemon juice. I hope the lemon juice doesn't make it mushy. I thought of that after I put the marinade on. I'll either bake it or grill it, depending on what the weather is like when it comes time to start dinner. It's 70 degrees today, but is supposed to drop to about 30 this evening and start snowing... blech! Recipe came from TheKitchn, but it was for a whole bird so I hope I got the ratios right for my little ol' leg.

                                                                                                                                                                                                                                                                                            Side will be what is apparently an Ottolenghi recipe.... butternut squash slices coated with panko and thyme, and then baked. I found it online from a blog. Oh and I made some honey cornbread (from a box!) last night on a whim so I'll probably have more of that for dessert.

                                                                                                                                                                                                                                                                                            21 Replies
                                                                                                                                                                                                                                                                                            1. re: juliejulez

                                                                                                                                                                                                                                                                                              We're having the opposite crazy weather. A gloomy 70 today, 96 tomorrow! Green chili chicken enchiladas for the oven tonight.... I'm thinkin' I need to plan something for the grill tomorrow.....

                                                                                                                                                                                                                                                                                              1. re: weezieduzzit

                                                                                                                                                                                                                                                                                                Uh yeah, 96 definitely calls for grilling! I planned to grill on Thursday but it's only supposed to be in the 40s...

                                                                                                                                                                                                                                                                                                1. re: weezieduzzit

                                                                                                                                                                                                                                                                                                  96 degrees for May 1 - that's quite warm! What part of the U.S. do you live in? Here in the Mid-Atlantic we're going to be between upper 60s/low 70s for the next week.

                                                                                                                                                                                                                                                                                                  Your weather definitely calls for some serious grilling to be done - looking forward to hearing about it!

                                                                                                                                                                                                                                                                                                  1. re: littleflower

                                                                                                                                                                                                                                                                                                    Yea, I'm still waiting for spring to spring.

                                                                                                                                                                                                                                                                                                2. re: juliejulez

                                                                                                                                                                                                                                                                                                  Although I usually only crave cornbread around the holidays, for some reason reading that you're having that honey cornbread sounds yum. If you don't mind sharing - what brand are you using - I have seen regular cornbread box mixes but never honey cornbread.

                                                                                                                                                                                                                                                                                                  1. re: littleflower

                                                                                                                                                                                                                                                                                                    It's Krusteaz brand.

                                                                                                                                                                                                                                                                                                    I could live on cornbread.

                                                                                                                                                                                                                                                                                                  2. re: juliejulez

                                                                                                                                                                                                                                                                                                    Well my chicken was not so good. I ate it, but it wasn't good. The butternut squash was though. Bummer when dinner doesn't turn out great overall though.

                                                                                                                                                                                                                                                                                                    1. re: juliejulez

                                                                                                                                                                                                                                                                                                      I hate it when that happens! Good on you, though, for being so open to experimentation!

                                                                                                                                                                                                                                                                                                      If you're into crock pots, there's a balsamic chicken recipe that's decent. My friend makes it with bone-in, skin-on thighs and tames the tart sauce with some honey to taste: http://www.sugarfreemom.com/recipes/c...

                                                                                                                                                                                                                                                                                                      They don't take nearly as long as the recipe recommends. Try 4-5 hrs. on LOW.

                                                                                                                                                                                                                                                                                                      1. re: ChristinaMason

                                                                                                                                                                                                                                                                                                        That looks really good. I'm just getting used to using a crock pot... I have to be home because mine doesn't have a "warm" function or a timer. But, I accidentally bought 6 packages of bone-in skin on thighs yesterday at Costco (thought I was buying boneless skinless... I knew 99cents a pound was too good to be true haha), so this might be a good way to use some up on a weekend :)

                                                                                                                                                                                                                                                                                                        1. re: juliejulez

                                                                                                                                                                                                                                                                                                          A good recipe for biso chicken thighs is Chicken Paprikash. We had a nice long thread about various Paprikash recipes awhile back:

                                                                                                                                                                                                                                                                                                          http://chowhound.chow.com/topics/7409...

                                                                                                                                                                                                                                                                                                          And here's the thread:

                                                                                                                                                                                                                                                                                                          http://chowhound.chow.com/topics/743235

                                                                                                                                                                                                                                                                                                          1. re: LindaWhit

                                                                                                                                                                                                                                                                                                            Yes, great idea! And we love them for jerk chicken. They're also great marinated with olive oil, garlic, rosemary, and fennel seed ("porchetta style").

                                                                                                                                                                                                                                                                                                            1. re: ChristinaMason

                                                                                                                                                                                                                                                                                                              I still have that jerk chicken recipe you gave me saved... I keep looking at it when I'm doing my meal planning but the weather hasn't been cooperating for grilling too much lately. It's definitely on the list though.

                                                                                                                                                                                                                                                                                                              1. re: juliejulez

                                                                                                                                                                                                                                                                                                                Juliejulez, have you tried the NYT chicken adobo recipe with coconut milk? That's another good option for chicken thighs. I always crisp them up under the broiler after braising.

                                                                                                                                                                                                                                                                                                                1. re: ChristinaMason

                                                                                                                                                                                                                                                                                                                  No I haven't tried that, I'll have to look it up. My mom loves chicken adobo and she's coming to visit in a few weeks, so maybe I'll try it then.

                                                                                                                                                                                                                                                                                                                  1. re: ChristinaMason

                                                                                                                                                                                                                                                                                                                    Christina, do you serve your adobong chicken thighs bone-in or out? I am making adobo for company who has never had it before and, perhaps I may be overthinking it, but I worry they might find meat on the bone unpleasant for their first experience of Filipino food.

                                                                                                                                                                                                                                                                                                                    1. re: ChristinaMason

                                                                                                                                                                                                                                                                                                                      Cook's Illustrated has a similar chicken adobo recipe that requires the addition of coconut milk - supposedly this is supposed to be the traditional way to prepare adobo in a part of Southern Phillippines. This is on my must try recipe list for someday soon (hopefully), and love your idea of crisping up the chicken thighs under the broiler to finish the dish off! The CI recipe does not call for this but want to make it this way.

                                                                                                                                                                                                                                                                                                                      1. re: littleflower

                                                                                                                                                                                                                                                                                                                        I cannot abide floppy, flabby skin!

                                                                                                                                                                                                                                                                                                                  2. re: ChristinaMason

                                                                                                                                                                                                                                                                                                                    Just the mere mention of porchetta is making my mouth water.

                                                                                                                                                                                                                                                                                                                  3. re: LindaWhit

                                                                                                                                                                                                                                                                                                                    Great, thank you! I have a few Paprikash recipes saved so I will add this one to it.

                                                                                                                                                                                                                                                                                                                  4. re: juliejulez

                                                                                                                                                                                                                                                                                                                    Consider the bone in skin on a happy accident- lots of bones to make stock with in the crockpot.

                                                                                                                                                                                                                                                                                                                    1. re: weezieduzzit

                                                                                                                                                                                                                                                                                                                      Oh yes, I already have a few chicken spines hanging out in the freezer, so it'll be nice to add to it to finally have enough to make stock.

                                                                                                                                                                                                                                                                                                            2. Tonight is soup night. I made a "thanksgiving" soup. I still have some great turkey broth in the freezer, so....turkey broth, small diced sweet potato, spinach, onion, celery, and fresh sage. No turkey, just vegetables. Lentil bread and some cream cheese, a glass of dry Riesling.

                                                                                                                                                                                                                                                                                                              1 Reply
                                                                                                                                                                                                                                                                                                              1. re: sedimental

                                                                                                                                                                                                                                                                                                                That soup sounds familiar to one I used to enjoy at a cafe I worked at a few years ago. Just your description can make me remember the taste, was definitely a comfort food for me.

                                                                                                                                                                                                                                                                                                              2. Last night’s dinner came out great. I went with flank steak that I marinated in a combo lime juice, olive oil, garlic, chipotles and parsley. I noticed I had some flour tortilla in the back of the fridge so I bagged the polenta idea and we basically had carne asada. I did them “make your own “ style and put out bowls of salsa, grilled inions, sliced avocado and sour cream.

                                                                                                                                                                                                                                                                                                                On the fence about dinner tonight. Feeling like a bad friend that I didn’t make anything to bring over to friends house. He had outpatient surgery and I know his wife and kids would appreciate a good meal too. So I think I will swing by Alfredo’s and pick up a lasagna to drop off. If that’s the case I will grab something from there for our dinner. My son loves the chicken and broccoli ziti, but me not so much. If they have the mini trays I’ll get him that and then grab some whatever ravioli flavors looks good.

                                                                                                                                                                                                                                                                                                                Still craving some creamy polenta and want to try that lemon chicken!

                                                                                                                                                                                                                                                                                                                2 Replies
                                                                                                                                                                                                                                                                                                                1. re: foodieX2

                                                                                                                                                                                                                                                                                                                  I think I'll go out and buy me a flank steak for dinner tomorrow night. Everything sounded perfect.

                                                                                                                                                                                                                                                                                                                  1. re: foodieX2

                                                                                                                                                                                                                                                                                                                    Me too - have been craving creamy polenta but just haven't had the opportunity to get in the kitchen and make it.

                                                                                                                                                                                                                                                                                                                    I have much admiration for all of you on this board who have lately helped a friend in need. I can't think of a better way to cheer someone up than bringing them food!

                                                                                                                                                                                                                                                                                                                  2. Tonight will be chicken skewers, thinly sliced and probably ending up on the indoor grill pan with a teriyaki glaze. In the rice cooker will be long grain white rice and in the top of the cooker will be a steamed California blend mixed veggie with some pearl onions added (besides, the pooch needs extra rice for his upcoming dinner meals).

                                                                                                                                                                                                                                                                                                                    1. Pizza Napoletana - which I make like grandma - usually in a square cookie sheet with rolled dough through the center - dividing it into four squares. The dough is similar to Ciabatta dough - crunchy and each square is topped differently. One I am topping with tomato sauce, mozzarella and basil; one with prosciutto, parmigiana pieces and arugala, the third with potato slices and the fourth with pepperoni. I can smell it cooking right now...

                                                                                                                                                                                                                                                                                                                      2 Replies
                                                                                                                                                                                                                                                                                                                      1. re: acssss

                                                                                                                                                                                                                                                                                                                        How fun and creative to divide up your pizza into four quadrants, highlighting different ingredients! Please post pics if you have any to share!!

                                                                                                                                                                                                                                                                                                                        1. re: littleflower

                                                                                                                                                                                                                                                                                                                          too late :)
                                                                                                                                                                                                                                                                                                                          I'll try next time though.

                                                                                                                                                                                                                                                                                                                      2. Tonight I'm trying the NYT Trini-Chinese chicken that's been making the rounds, but I'll be broiling rather than frying. I didn't manage to find the exact habanero sauce called for, but hopefully the one I got will suffice. I'm planning on some mixed bell pepper, mushroom, and pineapple kebabs to go alongside. Maybe a smidge of Jasmine rice, too.

                                                                                                                                                                                                                                                                                                                        3 Replies
                                                                                                                                                                                                                                                                                                                        1. re: ChristinaMason

                                                                                                                                                                                                                                                                                                                          Can't wait to hear what you think! We're tentatively planning a 'cue this Saturday (weather allowing), and the trini-chix are def on the menu again.

                                                                                                                                                                                                                                                                                                                          1. re: linguafood

                                                                                                                                                                                                                                                                                                                            We were big fans! I baked the chicken in the oven at 350F for a little while, then transferred to the broiler on low (and eventually "high") to finish and crisp up both sides. I added sliced scallions and some granulated garlic, toasted onion powder, and a smidge of Penzey's Forward! to the sauce, since my habanero sauce was more basic than the one they recommended. We both really liked it, and boring old white rice was the perfect accompaniment. Kebabs turned out well, too!

                                                                                                                                                                                                                                                                                                                            1. re: ChristinaMason

                                                                                                                                                                                                                                                                                                                              Along with that flavorful Trini chicken, I am sure that boring white rice seasoned up right nicely! Sounds like a wonderful dinner!

                                                                                                                                                                                                                                                                                                                        2. I was going to basically repeat last night's dinner with a different salad dressing: Berkshire pork chop grilled with just some salt (tastes so good it doesn't need anything else) and a salad. Tonight the realtor's garlic buttermilk dressing. But I just got landed with a truly god-awful project at work which is making me crave comfort food. Oooh, wait, I just remembered I have some leftover mashed potato from my Friday night binge, I think I will make a little potato cake out of it to go with my pork chop and salad and hideous project. Ha! A plan.

                                                                                                                                                                                                                                                                                                                          2 Replies
                                                                                                                                                                                                                                                                                                                          1. re: GretchenS

                                                                                                                                                                                                                                                                                                                            Very nice, GretchenS. I LOVE Berkshire pork. If you have not tried it, Kurobuta pork is wonderful as well.

                                                                                                                                                                                                                                                                                                                            1. re: Fowler

                                                                                                                                                                                                                                                                                                                              Oh, yu can say that again! I really have decided to eat pork about 1/3 as often but only the good stuff.

                                                                                                                                                                                                                                                                                                                          2. The original plan to finish the leftover pizza tonight was nixed, somehow. It might've had to do with the fact that I inhaled it for lunch. Whooops.

                                                                                                                                                                                                                                                                                                                            So the calf's liver I bought yesterday intended for my lunch will now be my dinner. *My* dinner, b/c my man's not a fan. He's making himself a panino or such with ciabatta and various cold cuts, plus probably some sliced leftover chicken breast from I forgot when :-)

                                                                                                                                                                                                                                                                                                                            The calf's liver will be pan-seared at med-high, very briefly on each side, then deglazed with a mix of marsala and maple balsamic. Lots of fresh ground pepper. Done.

                                                                                                                                                                                                                                                                                                                            Side is romaine & cuke with creamy dill dressing. Maybe we'll shoot some pool later this eve, a friend of ours is in town for the night.

                                                                                                                                                                                                                                                                                                                            1. Well, I feel like a free bird, finished with likely the hardest months of residency and on to a normal existence. I was lucky to be able to come home early and walk in the door as SO pulled out my grandmother's amazing macaroni and cheese which I chowed down for much longer I should have . He topped it with Dubliner and it was fantastic. I whipped up a pan of lasagna for later in the week, but tonight is fried chicken which is an all time favorite but now I face the incredibly hard decision of the unexpected wonderful Baltimore Royal Farms gas station chicken or Popeye's.

                                                                                                                                                                                                                                                                                                                              6 Replies
                                                                                                                                                                                                                                                                                                                              1. re: fldhkybnva

                                                                                                                                                                                                                                                                                                                                Congratulations on powering through. I have a couple of friends who have some tough stories regarding their residency experiences.

                                                                                                                                                                                                                                                                                                                                At least now a night of only 3 hours sleep will seem like a great night. :-)

                                                                                                                                                                                                                                                                                                                                1. re: Fowler

                                                                                                                                                                                                                                                                                                                                  Indeed and my pager won't screech at me nonstop :)

                                                                                                                                                                                                                                                                                                                                2. re: fldhkybnva

                                                                                                                                                                                                                                                                                                                                  I have gotten to the point where I cannot stand the taste of fast food (even chain pizza places taste blech to me now)...with one exception - fried chicken. I still crave me some good fried chicken every once in awhile, and there's a local grocery store here that sells really good fried chicken - 8 pcs. for 5.99. We tear through it. A close second is a Popeyes 2 pc. box with their craveable red beans and rice + biscuit.

                                                                                                                                                                                                                                                                                                                                  1. re: littleflower

                                                                                                                                                                                                                                                                                                                                    I think we fall in the same boat. So we plan this week of takeout and get really excited and then after 1 or 2 meals want the regular food back :). I had 1 fast food meal, lunch today Chipotle before the mac and cheese (hides face in shame) and all I want right now is sushi or a salad. I think I'll go for the fried chicken tonight but salad for lunch tomorrow. I have a nice piece of salmon so a salad sounds great.

                                                                                                                                                                                                                                                                                                                                  2. re: fldhkybnva

                                                                                                                                                                                                                                                                                                                                    Congratulations!

                                                                                                                                                                                                                                                                                                                                    1. re: GretchenS

                                                                                                                                                                                                                                                                                                                                      Thanks!! It feels great.

                                                                                                                                                                                                                                                                                                                                  3. Zuni chicken, Zuni bread salad, spinach. All hail Judy Rodgers.

                                                                                                                                                                                                                                                                                                                                    I'll pull a decent red out of the wine jail. NCIS will be on the plasma.

                                                                                                                                                                                                                                                                                                                                    1 Reply
                                                                                                                                                                                                                                                                                                                                    1. re: steve h.

                                                                                                                                                                                                                                                                                                                                      All hail! Chicken genius!

                                                                                                                                                                                                                                                                                                                                    2. Leftovers tonight: seafood sausage and stuffed saddle of rabbit. Lucky.

                                                                                                                                                                                                                                                                                                                                      1 Reply
                                                                                                                                                                                                                                                                                                                                      1. re: roxlet

                                                                                                                                                                                                                                                                                                                                        I'll say.

                                                                                                                                                                                                                                                                                                                                      2. After last nights pizza binge (take out, at that) while watching the Blackhawks beat the Wild in overtime, tonight is grilled chicken salad. I'll rub the chicken with some jerk paste, thinned with a little soy (a trick we learned from our friends in Jamaica), then lots of veggies. I'm thinking I'll try making a creamy dressing with Greek yogurt and more of that jerk paste. Thoughts?

                                                                                                                                                                                                                                                                                                                                        3 Replies
                                                                                                                                                                                                                                                                                                                                        1. re: iowagirl

                                                                                                                                                                                                                                                                                                                                          Honey lime dressing with thyme would be nice on that salad!

                                                                                                                                                                                                                                                                                                                                          1. re: ChristinaMason

                                                                                                                                                                                                                                                                                                                                            Love that combo too.

                                                                                                                                                                                                                                                                                                                                            I recently spent some time looking up Greek yogurt dressing recipes. I found one for green goddess, I haven even heard that name in a long time! I keep meaning to try it. Don't think it goes with your salad tho.

                                                                                                                                                                                                                                                                                                                                            1. re: ChristinaMason

                                                                                                                                                                                                                                                                                                                                              Oooh - that does sound good! I'll give that a try and report back!

                                                                                                                                                                                                                                                                                                                                          2. I have to drive over an hour late this afternoon which throws off my dinner plans. The worse is we will be heading home along with everyone else and I hate being stuck in traffic. For those in the area I am heading from the South Shore to Mansfield so will be coming home via 24 right into the Braintree split right around 6:00 before heading down Rt 3. There are a couple of back road options but best case scenario is won’t be home till close to 7.

                                                                                                                                                                                                                                                                                                                                            I planned to do the GH lemon chicken tonight but that will have to wait. The good news I might have talked my husband into going to one of our favorite Vietnamese places. It would break up the drive and I would love either some bun or pho. If our sitter can hang onto the boy a little longer I would love to even sit and enjoy it as oppsoed to take out.

                                                                                                                                                                                                                                                                                                                                            5 Replies
                                                                                                                                                                                                                                                                                                                                            1. re: foodieX2

                                                                                                                                                                                                                                                                                                                                              foodie, that sounds like the commute I have the pleasure of having every day :) 35 miles, takes about an hour, leaving at 6pm. If only I could afford the toll road... but that would cost me $10 one way haha! Thank god for satellite radio.

                                                                                                                                                                                                                                                                                                                                              I think Vietnamese sounds great on a night where you're getting home late though. Pho especially sounds fantastic to me right now.

                                                                                                                                                                                                                                                                                                                                              1. re: foodieX2

                                                                                                                                                                                                                                                                                                                                                My sympathies, foodie. The Braintree split and Route 3S is hellish on a GOOD day. At rush hour? Pfffttttt...... (That's a raspberry - food reference!) I think dinner out is the way to go.

                                                                                                                                                                                                                                                                                                                                                1. re: foodieX2

                                                                                                                                                                                                                                                                                                                                                  I feel your pain fX2, that is going to be a horrible drive. Vietnamese -- whether takeout or eat in -- is clearly the answer!!!

                                                                                                                                                                                                                                                                                                                                                  1. re: foodieX2

                                                                                                                                                                                                                                                                                                                                                    Great call on going for Vietnamese food...next to Indian it is my favorite "international" cuisine to eat. Bun is usually what I go for...can't wait to hear how your evening (and food!) turned out!

                                                                                                                                                                                                                                                                                                                                                    1. re: littleflower

                                                                                                                                                                                                                                                                                                                                                      The commuting gods smiled at us last night and it only took 15 minutes to get thru the split and then we jumped on back roads to Quincy. We ended up sharing some wonderful fresh rolls that had both mint and thai basil in them. Each of us ended up getting steak bun. So so good. I wish they offered two sizes like they do for Pho. I could eaten another whole bowl.

                                                                                                                                                                                                                                                                                                                                                      Since the sitter was agreeable we then popped into Kam An and stocked up on a few things. They had baby bok choy for dirt cheap and some good looking green beans. I also replenished our supply of garlic sriracha, frozen dumplings and steamed buns. I should have bought more as our son was starving and proceed to eat half a package of the dumplings along with bok choy which I quick sautéed with ginger, garlic and sesame.

                                                                                                                                                                                                                                                                                                                                                      Finger crossed we don’t have to go back Mansfield for 2 more years. Unless of course a good band comes to town but I think I am getting a little too old for Great Woods!

                                                                                                                                                                                                                                                                                                                                                  2. Well, it's snowing here. After being 70 yesterday and 80 the day before. So far there's about 4-5 inches. It's not sticking to the sidewalks and I hope it stays that way, I really don't want to shovel. Didn't go to work either, my boss told me to stay home. So, I guess I'll get some cleaning done so I don't have to do it this weekend when SO is home.

                                                                                                                                                                                                                                                                                                                                                    I had originally planned on turkey pesto burgers for dinner, but grilling obviously isn't much of an option now. So I'm defrosting a boneless skinless breast, and I'm going to slice it in half lengthwise and turn it into a spicy crispy chicken sandwich.... I'll mix a bunch of sriracha in with the egg and then coat with panko that have some cayenne mixed in. Bake it, then top w/ BBQ sauce and slap into a bun. I'll eat the other one for lunch tomorrow. Sort of like Wendy's.

                                                                                                                                                                                                                                                                                                                                                    Side will be some green beans... this time with a sauce made w/ chili garlic sauce and brown sugar and a bit of butter. I'm starting to get a bit tired of green beans, but that's what I get for buying a 2lb bag when I'm the only one home haha!

                                                                                                                                                                                                                                                                                                                                                    3 Replies
                                                                                                                                                                                                                                                                                                                                                    1. re: juliejulez

                                                                                                                                                                                                                                                                                                                                                      I can not believe the snow you are getting still! Ugh. Glad you could stay safe at home.

                                                                                                                                                                                                                                                                                                                                                      1. re: foodieX2

                                                                                                                                                                                                                                                                                                                                                        Seriously. I woke up freezing this morning because we had turned the heaters off!

                                                                                                                                                                                                                                                                                                                                                      2. re: juliejulez

                                                                                                                                                                                                                                                                                                                                                        The chicken sandwich idea sounds pretty tasty--I may have to steal that. And snow?!?! What the.... Colorado is beauteous, but the weather would drive me batty.

                                                                                                                                                                                                                                                                                                                                                      3. Grilling came late in the evening last night as we hit 104 in my corner of the desert yesterday--yikes! Sausage and peppers over herbed rice with salad. One of my guests snapped this pic--she's in love with all the condiments available.
                                                                                                                                                                                                                                                                                                                                                        Tonight were going to go the Italian seafood direction. I know that a simple parm risotto will be on the menu with roasted tomatoes. The fruit of the sea will be whatever looks best at the store.

                                                                                                                                                                                                                                                                                                                                                         
                                                                                                                                                                                                                                                                                                                                                        1. Last night was Zuni chicken with oregano and thyme for the herbs. I served it with a summer savory and sage dressing and some mushrooms sauteed with red wine and a drop of cream added at the end.

                                                                                                                                                                                                                                                                                                                                                          Some of the leftover chicken is feeding me a rather tasty toasted sandwich with pesto, mushrooms and tomato.

                                                                                                                                                                                                                                                                                                                                                          Tonight will be pan fried scallops with leek fritters and a blob of garlicky and lemony sour cream.

                                                                                                                                                                                                                                                                                                                                                           
                                                                                                                                                                                                                                                                                                                                                           
                                                                                                                                                                                                                                                                                                                                                          6 Replies
                                                                                                                                                                                                                                                                                                                                                          1. re: Musie

                                                                                                                                                                                                                                                                                                                                                            Wow that looks delicious and just like I like to serve Zuni though I should ponder adding sage dressing, love it!

                                                                                                                                                                                                                                                                                                                                                            1. re: Musie

                                                                                                                                                                                                                                                                                                                                                              Oooh, leek fritters? Do tell.

                                                                                                                                                                                                                                                                                                                                                              1. re: ChristinaMason

                                                                                                                                                                                                                                                                                                                                                                They were good and went great as a side to the scallops. I got the recipe out of the SK cookbook, it's one I've had on my to cook list for a while, I could eat leeks everyday. NYT did an adaption on the recipe in the book. the option to use 2lbs of leeks is the same as the book recipe.

                                                                                                                                                                                                                                                                                                                                                                http://www.nytimes.com/recipes/12611/...

                                                                                                                                                                                                                                                                                                                                                                The lemon cream is the same too, except in the book she uses a clove of minced garlic too.

                                                                                                                                                                                                                                                                                                                                                                1. re: Musie

                                                                                                                                                                                                                                                                                                                                                                  Those look fantastic Musie!

                                                                                                                                                                                                                                                                                                                                                                  1. re: Musie

                                                                                                                                                                                                                                                                                                                                                                    Sounds great, thanks!

                                                                                                                                                                                                                                                                                                                                                                  2. re: ChristinaMason

                                                                                                                                                                                                                                                                                                                                                                    My thoughts exactly...holy cat that sounds good, esp. with the lemon cream/garlic sauce.

                                                                                                                                                                                                                                                                                                                                                                2. Not sure what's for dinner quite yet -- probably something involving salmon steaks and fennel-stuffed artichokes -- but I wanted to stop in and say "hi" anyway! After a number of months sans computer, my new hard drive arrived in the mail and I'm back online. I missed you guys and your food and am very much looking forward to catching up!

                                                                                                                                                                                                                                                                                                                                                                  21 Replies
                                                                                                                                                                                                                                                                                                                                                                  1. re: BananaBirkLarsen

                                                                                                                                                                                                                                                                                                                                                                    BBL! SO glad to see you back.... missed you here - and dinner sounds very good.:)

                                                                                                                                                                                                                                                                                                                                                                    1. re: BananaBirkLarsen

                                                                                                                                                                                                                                                                                                                                                                      Good to see you back. Wondered what happened!

                                                                                                                                                                                                                                                                                                                                                                      1. re: BananaBirkLarsen

                                                                                                                                                                                                                                                                                                                                                                        Yay, BBL, welcome back, was recently thinking how much we miss your cheery and creative presence! Color me intrigued by fennel-stuffed artichokes...

                                                                                                                                                                                                                                                                                                                                                                        1. re: GretchenS

                                                                                                                                                                                                                                                                                                                                                                          An update on the artichokes: AMAZING! We decided that the whole meal would go down better with a bottle of rose, so I ended up going to the store after all and picking up some of those missing ingredients. I think the only things I subbed were fresh mozza for the fontina, and panko for the homemade breadcrumbs. And I squeezed on some lemon at the end, because what's an artichoke without a squeeze of lemon?

                                                                                                                                                                                                                                                                                                                                                                        2. re: BananaBirkLarsen

                                                                                                                                                                                                                                                                                                                                                                          Aww, thanks for the warm welcome! I missed you all too.

                                                                                                                                                                                                                                                                                                                                                                          Dinner is slowly coming into focus, I think. I'm going to try this recipe (http://www.thepaleomom.com/2012/10/po...) for pomegranate glazed salmon steaks and possibly this recipe (http://www.cdkitchen.com/recipes/recs...) for beer steamed new potatoes. The fennel-stuffed artichokes will be very loosely based on this recipe (http://www.foodnetwork.com/recipes/al...), since I'm missing a bunch of the ingredients. I'll have to skip the parsley, replace the olive oil with melted butter and switch out the fontina for a bit of fresh mozzarella, or possibly just skip it entirely.

                                                                                                                                                                                                                                                                                                                                                                          This meal is a part of what I'm calling Project Fish, which is my attempt to convert my boyfriend into a fish-eater. So far I've been fairly successful, actually. He liked the pan-fried sole with lemon, butter and capers, he liked the baked ono with blood orange juice and garlic and he (surprisingly) really liked the broiled tuna (I don't remember what I did with it, exactly) and the red trout baked with white wine, lemon and olives. I think he choked down the rockfish in almond cream sauce to humour me and he's always kind of iffy about salmon, so we'll see how tonight's dinner goes.

                                                                                                                                                                                                                                                                                                                                                                          1. re: BananaBirkLarsen

                                                                                                                                                                                                                                                                                                                                                                            Awesome! Still in NM?

                                                                                                                                                                                                                                                                                                                                                                            1. re: weezieduzzit

                                                                                                                                                                                                                                                                                                                                                                              I am indeed still in NM and loving the food and hoping to plant a proper garden this year. Santa Fe is getting a little small for us, but it's a beautiful city and we're making the most of it! We'll probably be here for another year or so.