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What's for Dinner? #215 - Are We All Ready For Fresh Green Things? [OLD]

Hoping we're all inching, every so steadily, toward good weather and fresh garden fare. What's on your plate tonight?

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  1. i know we are. We had some asparagus tonight - probably not local - but it tasted wonderful even so. They were a side to the BF's fabulous chicken dish - he took bone-on/skin-on thighs, deboned, but kept the skin intact. pounded them as much as he could, seared them quickly to get the skin a bit crisp, the meat a bit browned. then he found he hadn't been able to get them thin enough to roll, so he sliced them, making a pocket, stuffed them with blue cheese, tied them up, and rolled our fancy bacon around them. put them in the oven at high heat for a little while until cooked through. FABULOUS. so cheesy and smokey.... they weren't uber-pretty, but they tasted awesome. alongside were roasted potatoes with some of the blue cheese that melted out, and the caramelized chicken juices over them. i think it's pretty safe to say that i'm neither low-carbing nor counting points right now... thank god it was No Diet Day.

     
    15 Replies
      1. re: GretchenS

        Think I may head out to Wilson Farms for some of their asparagus myself! Not cheap at $5.99 a pound though.

        1. re: Berheenia

          They've got their own asparagus in? But that is an ouchie price. They're too far for me to drive to now, but I'll have to check out some farms in my area, although I think most are still bringing stuff in.

          1. re: LindaWhit

            Hoping that is last weekend's price as it is only Tuesday, duh. I'm in a realty fog but I need to eat damn it! Maybe by Saturday there will be more out there!

      2. re: mariacarmen

        That sounds wonderful -- and very inventive!

          1. re: mariacarmen

            The asparagus I bought this week is still not local... but it came from So Cal at least... no more mexican asparagus! This dinner looks quite delectable.

              1. re: alliegator

                aw, thanks everyone!
                he was saying he needs to perfect his technique, because the thigh didn't flatten out as much as the breast would have, so that he could roll it, but we both like dark meat much better - so much juicier, more flavorful, less chance of drying out.

                1. re: mariacarmen

                  Wow that meal looks so good. I couldn't agree more about the dark meat. It is much harder to screw up and is much tastier.

                  1. re: suzigirl

                    I used to be chicken breast girl and even though I have managed to make them moist at home, no matter how moist, recently whenever I bite into any chicken breast it's too dry for me...even fried chicken! Thighs are wonderful!

              2. re: mariacarmen

                That's crazy...I made a list of meal possibilities the other day, and chicken breasts stuffed with gorgonzola (and maybe some minced mushrooms and shallots) and wrapped in bacon was on there. Funny. Looks good!

                1. re: mariacarmen

                  I made similar stuffed chicken breasts a few weeks ago and this is an amazing combination. I added caramleized onions inside and on top and it was divine! Happy No Diet Day to you!

                  1. re: fldhkybnva

                    i remember! i made those pesto chicken roll-ups that juliejulez linked us to with breasts, and they were good, but nowhere near as juicy.

                    thanks!

                    1. re: mariacarmen

                      Actually, recently I have been turning to pesto a lot for stuffed chicken since it keeps it moist. Pesto or some sort of pork product - bacon, pancetta :)

                2. A friend is in need of some comfort so even though the temps are warming up I decide to make her favorite-pot roast. I am glad to use it up too and that was the one cut we didn’t use up as quickly from last year’s cow. I kept thinking of it as a “winter meal” and never started using it until well into late fall.

                  I seared the beef this AM and put it in my crock pot along with some porcini mushrooms, red wine, a chopped onion, carrots, fresh thyme, rosemary and plenty of S&P. When I get home tonight I will whip up some mashed potatoes and steam the last of the fresh asparagus my husband brought back. I was going to bring the meal to her but she wants out of the house so her family will all join us for dinner. Should be a nice night!

                  4 Replies
                  1. re: foodieX2

                    I think this will be a nice meal for your friend and her family, foodie. Love the combination of the mushrooms, red wine and thyme and rosemary.

                      1. re: Berheenia

                        I need to get that mind set! I think we had some version of pot roast a couple of times a month this winter. A 1/2 cow produces a lot of roasts and when you don't start using it up that’s all you end up with!

                      2. re: foodieX2

                        I love pot roast year-round. I'm sure your friend will enjoy and be very appreciative.

                      3. Phew, it's a scorcher! Temperatures nudge 25.

                        A salad is called for. Prawns have been marinating since last night, in olive oil, lemon juice, ginger, fennel and shallots.

                        They'll be drained off and remixed with mayo, spiked with a little Tabaso. They'll go on shredded Cos lettuce and topped with diced tomatoes (skinned and seeded, of course), sliced black olives and more shallots. Herself has been weaving her witchcraft again - by which I mean she's baked bread. It's the one she calls her Italian loaf - a recipe from Gennaro Contaldo.

                        Oh, and today may be all we get of summer. Apparently cold and rain return tomorrow for the foreseeable future.

                        1. We're eating LOTS of local asparagus right now, and will continue to do so until the season ends in a few weeks. Morels are showing up at the market, but at $50/pound, I'll pass.

                          2 Replies
                          1. re: pikawicca

                            I'm obsessed with morels lately, especially in cream sauce. They keep cropping up on restaurant menus here in the most tantalizing permutations. Siiigh.

                            1. re: pikawicca

                              Holey moley! Now I REALLY appreciate the 1/3# a local restauranteur gave me today. Whew.

                            2. Gray and rainy here today. I'm not sure yet about dinner. I have some Chinese eggplant I'd like to use so I'll probably google around at lunch. I need to sign up for Eat Your Books.

                              Last night I was solo - spouse and kids at boy scouts. I had a steamed artichoke which was delicious.

                              4 Replies
                              1. re: tcamp

                                My favorite prep for Chinese eggplant is fried with garlic sauce. Here's a "healthified" version that steams then sautees the eggplant. I haven't tried it yet, but it looks good: http://www.youtube.com/watch?v=V9Q1uP...

                                1. re: ChristinaMason

                                  That looks good! My eggplant are still waiting at home. Kids really wanted burritos last night so I made those instead. I will try this tonight.

                                  1. re: ChristinaMason

                                    I made this last night. So easy and delicious. I had the leftovers for breakfast. I'm looking forward to checking out more recipes on her channel.

                                    1. re: tcamp

                                      Great, glad it worked out! Thanks for reporting back.

                                2. Last night was beautiful - finally! So after the first mow of the season (which i like infinitely better than shoveling!) we grilled "cheat" jerk chicken - boneless, skinless breasts, marinated in jerk rub and soy sauce- roasted some new potatoes and sauteed fresh green beans with sesame oil and soy sauce. Hubby made some lovely G&T's and we ate out on the screened in porch. YEA!

                                  Tonight is errand night, which means we will grab something when we are out and about. I'm leaning toward Middle Eastern, but hubby may need some convincing!

                                  1. Tonight's a break from the COTM. I'm trying my hand at what is probably a very inauthentic version of chicken vindaloo. I've never actually had vindaloo but I bought a spice blend recently named "vindaloo" and it smells quite lovely, so I'm giving it a shot. It also has peas and red bell pepper in it, and it's served on top of brown rice. Sad to say I've never made brown rice either, but I know to give myself plenty of time.

                                    12 Replies
                                    1. re: juliejulez

                                      I <3 vindaloo. Hope it turns out to your liking.

                                      1. re: alliegator

                                        Ohhh it did... very good and I'm excited to have leftovers for lunch tomorrow!

                                        I hate to say this but I'm really enjoying cooking for just myself since SO is traveling during the week again. I'm trying out a lot of different dishes because he's not here and I'm happy to eat a peanut butter sandwich if they don't turn out (all have been good), and so many of them are low in calorie and so easy, but have tons of flavor only because of the seasonings. I'm learning a lot!

                                        1. re: juliejulez

                                          JJ - it's so great you have some freedom to experiment and create while he is gone; find your 'culinary voice' and what excites you... I love to do that with cookery students I get to teach - "what gets you excited and what are you drawn too?" also learning to re-purpose ingredients so you are not so recipe-dependent, but flavor-profile driven, ingredient driven, etc.

                                          You are turning into real COOK! awesome. :)

                                          1. re: juliejulez

                                            Thanks for reporting back. I'll have to pick up some vindaloo spice of my own.
                                            I love the freedom of cooking for one as well. No shame in just wanting to head into the kitchen and let your imagination go!

                                            1. re: juliejulez

                                              Yea, I love that SO and I have similar tastes. I dated someone before him who was very non-adventurous with food but not even unadventurous but grew up with canned food and Doritos and balked at any homecooked food as gross and shocker "fattening." Yea, I was confused to...I finally got him to eat some real foods but he still wouldn't touch anything that looked "gross," including pesto, alfredo, etc. I would slip it in and he'd love it and would be surprised. We are still in touch and often admires my dinners and I'm like well...you would never try anything. I love the freedom to explore without worrying that someone will resist for irrational reasons although I'm not saying your SO is irrational of course :) My dad is also similar - all food has to be cooked until hockey puck dead and he refuses to eat any chicken with bones.

                                              1. re: fldhkybnva

                                                Yeah my SO is actually pretty good about eating anything, he's probably even less picky than I am, but because of his Crohn's there's stuff he just can't eat. Like, pretty much everything out of the COTM this month would be a no go for him because of the cilantro and spices, and this vindaloo would have been not good for him either. Even the infamous halal cart chicken messes him up (but he still eats it anyway because it's good).

                                                He's definitely not missing out though... he got a whole lobster in MA for $16 the other night, and he is getting his fill of sushi (which I don't like) since his company pays for all his meals.

                                                1. re: juliejulez

                                                  Interesting, Julie. My husband has Crohn's, too, though so far the only real thing we've pulled from his diet is gluten. He is much less spice-tolerant than he used to be, though-I don't notice that a lot in our everyday cooking because we also have small children. Does cilantro bother him specifically? I'd never thought of that one. I make a wonderful frozen corn-you cut corn off the cob and roast it with butter and half and half, then freeze-and that was the last meal that really bothered him. Of course, he completely gorged on it :/ which is probably the real reason he had a flare up. Still, a bummer.

                                                  1. re: girlwonder88

                                                    Most herbs in general seem to bug him, but cilantro is particularly bad. Too bad, because he likes it. Years ago (he was originally diagnosed when he was 15, he's 30 now) he did the gluten-free thing but it didn't seem to help. He's technically now "in remission" because he gets Remicade infusions every 6 weeks but certain foods still cause a lot of stomach discomfort despite the treatment.

                                                    1. re: juliejulez

                                                      Interesting! I'll have to keep my eye on the herb thing if he starts having problems again. My husband's doing pretty well, with his weekly Humira shot, but always have to be on the look out. I think the gluten actually bothers his psoriasis more than the Crohn's, but it's hard to tell...too much auto-immune stuff going on :(

                                                      1. re: girlwonder88

                                                        Yes, welcome! My brother has Crohn's as well. We're a very friendly bunch at WFD, so please post away!

                                                    2. re: girlwonder88

                                                      Welcome Girlwonder88!!!...have not seen you here before...but please join us with open mind...
                                                      How long has your husband had Crohn's?

                                                    3. re: juliejulez

                                                      I am sure it's been a trial and error so to speak in terms of your SO's tolerance for certain foods. I have tummy issues myself so I can definitely relate, and luckily the men that I have dated have been accomodating (for the most part) as you so to be with your SO. I cannot digest certain foods well, and definitely cannot tolerate much in the way of spicy foods. I LOVE Indian and Thai foods and am lucky in that I can enjoy the spices without it being too "spicy" by ordering it mild to medium in heat level. You've probably have found out that he can partake in most meals you eat as long as you leave certain things out of his portion or make substitutions for certain trigger foods - I am sure he really appreciates that you take the effort.

                                            2. The Thai chicken noodle soup last night turned out quite well for such a simple recipe.
                                              Tonight? Thai! Again! Yay! I'm actually burning out on it, but it makes the visiting girls very happy. We'll be out shopping today near one of the city's best Thai places, so it's a good time to give it a go. Their menu looks very inventive, and I'll probably give a duck curry a go.

                                              1. I'm going to try a version of a recipe I found on Chow for chicken thighs braised with rhubarb. The original calls for honey, cardamom and ginger, but I'm going to sub maple and sage, and see how it all plays out. If it's terrible, there's leftover chipotle braised beef for tacos!

                                                6 Replies
                                                1. re: biondanonima

                                                  That sounds very interesting---please report back!

                                                  1. re: ChristinaMason

                                                    This was GOOOOOOOOOOOOOOOD. http://www.chow.com/recipes/28384-rhu...

                                                    I changed basically everything about this recipe except the technique - I used dry vermouth instead of sherry, meyer lemon juice instead of orange, maple syrup instead of honey, sage and garlic instead of ginger and cardamom. Totally fabulous - the sauce was deliciously complex. DH and I inhaled three thighs each. I think this would be awesome with other sour fruits, like sour cherries, and maybe with duck thighs or pork tenderloin (although the chicken skin was really irresistable). Give it a go!!!

                                                    1. re: biondanonima

                                                      Can you say more about what you did, and the actual process of recipe development?

                                                      I am VERY rhubarby-interested:)

                                                      1. re: gingershelley

                                                        I started by browning eight chicken thighs (with bone and skin) very well - I wanted the skin to render. I removed them from the pan and dumped most of the fat, then sauteed a couple of chopped shallots and some garlic for a minute or two and then deglazed with 1/2 cup of dry vermouth. I let that reduce a bit, then added about a cup of chicken stock, 1/4 cup of maple syrup, 2 T. of chopped fresh sage, the juice of one meyer lemon and salt and pepper, brought it to a boil and then put the chicken back in, skin side up. Into a 400 degree oven for 25 mins, then I added about 8 oz of chopped rhubarb and put it back into the oven for another 10 mins, which was enough to get the rhubarb cooked through and let the flavor infuse into the braising liquid a bit.

                                                        Next time I might cut back just a little on the maple syrup or add a bit more rhubarb, but it was pretty darn good as it was (I'm not ashamed to admit that I licked the skillet clean!). The original recipe sounds interesting to me too, but I have a feeling that it would be too sweet and one-note with honey - I prefer the complexity of maple syrup in most applications.

                                                        1. re: biondanonima

                                                          Thanks for sharing - I might try this next week:)

                                                  2. re: biondanonima

                                                    I need to hear about this... my cookbook partner did a test recipe last week with a rhubarb sauce with saffron for Halibut. We have been trying to find more 'savory' applications for the under-sung vegetable qualities of the lovely rhubarb.

                                                    Please, do dish!

                                                  3. Fairway had wild jumbo shrimp on sale yesterday, so I'm going to make a thai curry with coconut milk. I've been thinking about it all day!

                                                    1. Not exactly fresh garden fare, but a friend is coming over for dinner, and I'm planning to braise chicken thighs in a sauce from one of Mario Batali's cookbooks - red onions, oranges, green olives, rosemary, and garlic with tomato sauce and white wine for liquid. The original recipe calls for lamb shanks - which I love and have used before to great effect - but being unsure of friend's inclination towards lamb, I thought chicken thighs would be a safer choice. Made the sauce one day ahead so flavors can meld. Will serve over fresh (though not home-made) noodles and salad on the side.

                                                      For dessert, strawberries in a balsamic glaze over vanilla gelato. Wish I had something crunchy to serve alongside - perhaps lemon poppyseed shortbread? - but it just didn't happen.

                                                      7 Replies
                                                      1. re: Hetterella

                                                        that Batali recipe sounds amazing, lamb or chicken...

                                                        1. re: mariacarmen

                                                          DROOLING over the sound of that sauce, and agree with mc that it would be terrific with either lamb or chicken. Do you have the name of that Batali recipe?

                                                          1. re: littleflower

                                                            It's "lamb shanks with oranges and olives" from Molto Italiano. The chicken thighs were perfectly tender, but we agreed lamb shanks were superior with the sauce. Lamb stands up to the stronger flavors just a little better. Should have stuck with the shanks, but I just find it impossible not to tinker with recipes after following the instructions the first time. In any event, we ate every last speck of leftovers.

                                                            1. re: Hetterella

                                                              I loooove that recipe (with lamb shanks). I think I have used black olives rather than green.

                                                              1. re: GretchenS

                                                                I think I'll try that recipe with my lamb shoulder chops! Think it would work?

                                                                1. re: ChristinaMason

                                                                  Sure, you just might need to shorten the braising time (I would think). It's yummy!

                                                              2. re: Hetterella

                                                                Thanks Hetterella...with that, I was able to find the recipe online, and gives me a great excuse to try cooking lamb shanks for the first time sometime soon!

                                                        2. I am finally back on my little wobbly feet. I had a pretty bad attack this time and debated the hospital but i rode it out and I am back and much better. Last night was a roast chicken in my new pretty oven along side stove top stuffing and broccoli. Tonight is leftovers turned into BBQ chicken sandwiches and potato salad and baked beans with bacon

                                                          26 Replies
                                                          1. re: suzigirl

                                                            sorry you had to go through that, sg. and you got your oven! (or did i miss that while i was on vacation?) anyway, glad you're all set now.

                                                            1. re: mariacarmen

                                                              I must have gotten it while you were away but it hasn't gotten much use yet. Bf made a pork loin in to eat while I was sick. So last night was my trial run. The chicken had shatteringly crisp skin and I didn't even use the boiling water trick. I was happy as a clam.

                                                                1. re: mariacarmen

                                                                  If you put the bird or its pieces in a collander and pour boiling water on it and then pat dry and season as usual you get some mean crispy skin. It works like a charm. Try it sometime. The skin gets little goose bumps where it has been plucked when you pour the boiling water on it but that goes away

                                                                  1. re: suzigirl

                                                                    wow, i've never heard of that... thanks!

                                                                2. re: suzigirl

                                                                  SG..it is AFT!!!! (about fucken time!)

                                                              1. re: suzigirl

                                                                Aw, sorry you've been under the weather. Hang in there. Dinner sounds great!

                                                                1. re: suzigirl

                                                                  You poor thing. :( Be sure to make yourself some bone broth from that chicken! It's one of the most healing things you can eat for stomach/digestive/GI issues, that's why its such an important part of healing protocols like GAPS.

                                                                  Glad to hear you're getting better.

                                                                  1. re: weezieduzzit

                                                                    Thank you. I am going to make a nice broth from the carcass. I will probably save it for next time I am sick so I don't have to eat Campbell's. Not that Campbell's isn't good but it is mostly salt and not bone broth

                                                                  2. re: suzigirl

                                                                    I'm glad you're feeling better, suzigirl. Your two dinners sound very good!

                                                                    1. re: suzigirl

                                                                      SO sorry that you are having a hard time again Suzigirl; more power to your recovery and your cooking in the new oven.

                                                                      Wish that that work brings you strength in body and tummy!

                                                                      Oh - and I found Badia Complete ( think that is you) at the 'Big Lots!" store yesterday - and a mojo criollo marinade by them as well ( bitter orange, with lots of MSG - arrggh?). I want to go back to buy them; please tell me again why you love them so much?

                                                                      It seems there are freeze-dried or something like that in there; like lots of red & green (sweet) pepper, onion, and more veggies, plus 'spices' and herbs. The BADIA complete does not have MSG, unless I missed a 'guise' it has. But the Criollo marinade does on the label.

                                                                      Please dish!

                                                                      1. re: gingershelley

                                                                        Thanks for the kind words. The guilty Badia party is me. What I like about it is the savory quality that seems to blend very well in so many applications. It is good on buttered pasta all the way up to seasoning a pork roast. It is a nice blend of herbs and spices but it does contain msg. The criollo is a marinade I have only tried once on a pork roast. It was good stuff. If you decide to take the leap and try it, let me know how you like it.

                                                                        1. re: suzigirl

                                                                          I am going to pick up that badia today and give it a whirl; despite the msg. I personally don't have a problem with it, but sometimes I cook for others that do so will have to pick my times to use it.

                                                                          I will report back!

                                                                          1. re: gingershelley

                                                                            It is a good idea not to use it when you are cooking for your catering but if msg doesn't bother you, try it. I think it is great stuff.

                                                                      2. re: suzigirl

                                                                        I'm glad you're feeling better suzigirl. I noticed you hadn't been posting and it made me sad since I knew your tummy troubles were likely flaring up again. I'm sure you love cooking with that new oven though!

                                                                        1. re: juliejulez

                                                                          I thought the same thing, suzigirl...I sympathize and empathize with the tummy difficulties. I have been through something similar sounding myself and it's no fun. Happy to see that you're on the recovery mode right now, and I bet you are really excited about trying more dishes out using that new oven!! My prayers going out to you that you tummy will behave itself and let you enjoy some good eatin' now!

                                                                          1. re: littleflower

                                                                            It is a bit of a pain in the ass having this illness as I still haven't figured out what triggers my issues. It is different almost every time. I am toughing it out though and refuse to give up on one of my true loves...food.
                                                                            I am enjoying the new oven very much. I am using it tonight for teriyaki chicken wings. It is nice to have my first new oven. All the rest have come with the house. Wee to the new oven

                                                                            1. re: suzigirl

                                                                              Finding out the triggers is a pain - been there, done that. I agree that even though I know most of my triggers - I am sometimes caught offguard with a food that was not on my trigger list causing my tummy to go haywire. Milk, spicy foods, and many vegetables are unfortunately on that list.

                                                                              1. re: littleflower

                                                                                What is very troubling for me is that i can eat a food dozens of times and then out of nowhere, wham! It takes me down. I am learning that i have to eat enough but not to much because if I don't eat just enough I am up at about three am sick as a dog. Its a frustrating balancing act. I will get there, I have faith. And i love to eat, although it is like a third of what I want on my plate, but I have to eat small now

                                                                                1. re: suzigirl

                                                                                  I have a similar problem as well, sometimes the cabbage and broccoli send me into pains for hours and other times nothing...I still can't figure it out but as one with a temperamental stomach I try to find any trends that I can but don't seem to find any. However, I have noticed something similar to you I think. If I go too long without eating, it's a nightmare! Good luck deciphering the GI tract, it's complicated for a long tube.

                                                                                  1. re: fldhkybnva

                                                                                    It is awfully complicated for a 'long tube'. I found out a few visits ago that one of my clients has gastroparesis also and he has nothing even similar to the symptoms that i do. Nothing. His is more centered in his gallbladder and mine is in the tummy.
                                                                                    I wonder if the symptoms from broccoli and cabbage are from the enzymes that are created when we break these down in our intestines. Who knows? If I knew, I'd be back to eating like you but with the carbs. :-)

                                                                                    1. re: suzigirl

                                                                                      Yea, mine is due to really overactive bacteria same with the xylitol sugars. I love cabbage. One night I literally braised an entire head and devoured it and 30 minutes later I was pregnant with twins and full of air bubbles I thought I could float to the moon. It's the same with broccoli for me and any other food on lists of "foods not to eat if you don't want to be bloated" but I love veggies so I guess I'm some sort of masochist. Also, it's not all the time, so I haven't sworn them off completely but when it's bad, it's BAD!

                                                                        2. re: suzigirl

                                                                          So sorry you have been under the weather suzi, and congrats on "christening" your new oven!

                                                                          1. re: GretchenS

                                                                            Thanks gs and jj. I am enjoying the new oven quite a bit.

                                                                        3. Cheeseburgers with roasted mirepoix from Alex Guarnaschelli's new cookbook. They are supposed to be double cheeseburgers but I think 1 is enough for us. We have green salad left from the weekend so we'll have that and some kind of potato side... possibly Hasselbeck potatoes.

                                                                          1. Tonight will be the tofu, asparagus, and shitake recipe mentioned yesterday, served up with cauli rice.

                                                                            1 Reply
                                                                            1. re: ChristinaMason

                                                                              This was pretty good. I doubled the sauce and added a touch each of hot bean paste and hoisin sauce. Glad I did.

                                                                              I still prefer mapo tofu and some of the other Szechuan recipes I've tried better, but this was a nice way to enjoy shitakes and some farmer's market-fresh asparagus.

                                                                            2. tonight i'm attempting tacos for the DOTM thread - riffing with moroccan spices. i've cut up pork shoulder steak that was rubbed with cumin, coriander, cinnamon, aleppo, cardamom, granulated garlic and onion, and s&p. made a "crema" with roasted garlic that i blended into greek plain yogurt, and added some preserved lemon. also, a bit more greek yogurt got mixed with ajvar (i thought we had harissa but we're out) for another topping. need to get cilantro on the way home, and some queso fresco. or maybe some halloumi...yeah, so we're going pretty cross-ethnic here!

                                                                              on the side, completely unrelated, but i couldn't resist them at the Farmers' Mkt. today - local asparagus - $3.50 for a bundle!

                                                                              5 Replies
                                                                              1. re: mariacarmen

                                                                                Sounds like some amazing globe trotting. Yummy.

                                                                                  1. re: mariacarmen

                                                                                    Nice Taco's in the souk, sister. Way to roll!

                                                                                    HOW are you doing with that preserved lemon? I seem to have lost track if that is working for you in any recipes, as have not heard about it.

                                                                                    I would think a wacky asian pork taco with lemongrass and preserved lemon/cilantro pesto/ roasted spring veg would be pretty rockin' with a very good corn tortilla.....

                                                                                    1. re: gingershelley

                                                                                      You can also make little tacos out of egg roll wrappers! drape one over the edge of wooden spoon a dip into 350 oil for a few minutes. I don't really like to deep fry much in the house, but these are really cute.

                                                                                    2. re: mariacarmen

                                                                                      Loving the sound of that crema!! Very creative to add in the preserved lemon...yum!

                                                                                    3. Tonight's dinner will be chicken (sort of) satay with a peanut dipping sauce and grilled vegetables. I say 'sort of' because I discovered that we have no bamboo skewers, so I'm probably going to have to cook the chicken on the grill pan lest I lose too many down the grate. This is something I've been craving for a while, and I'm working from this recipe from Serious Eats:

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

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

                                                                                      1. Today was gorgeous but exhausting with the condo staging for photo shoot and then the broker postponed this week's open houses because of Mothers Day and Sox home games. I am sort of pissed but also relieved. Home cooking will still be happening on an ad hoc basis. We fell into Trader Joe's after work and grabbed as much as possible plus Mr. B needed a dessert for the pregnant boss's party tomorrow so an assortment of frozen cheese cakes and tiramasu were bought. The place was a zoo but we scored a Trader Joes Roasted Vegetable Multi-Grain Lasagna and some bagged pre washed greens and yet another Caesar Salad and of course we need lots of wine to reward all us for all our hard work as we continue packing.

                                                                                        2 Replies
                                                                                        1. re: Berheenia

                                                                                          Aaah, the patience and EFFORT of moving (isn't it the person who WANTS the house who is supposed to do all that?). Steel yourselves, shop at TJ's to minimize the work, and drink the wine.

                                                                                          Kudos. Combo of packaged and homemade is sometimes just what is needed. Viva la TJ's for that :)

                                                                                          1. re: gingershelley

                                                                                            Agree with GS on leaving most of the "cooking work" to TJ's for a couple of days. Much healthier for the most part than take-out and probably cheaper, too!

                                                                                        2. It was one of those days where I just feel ravenous but only for one particular thing...vinegar! I had a lovely salad for lunch with Dijon vinaigrette and then on the way home I stopped by Whole Foods and emptied my wallet on a huge container of the marinated mushrooms from the Olive Bar and cringed while I paid reminding myself that I was going to stop buying the heavy fungus at $9.99/lb. Well, I inhaled them all by the time SO got home. This mushroom and vinegar obsession must be pathologic, but I'm going to ignore that for now. In my haste to get the shrooms, I forgot to get anything for dinner, but it's a win/win as I had my daily dose of mushrooms and am now sitting down to a wonderful omelet with a bottle of Crystal Hot Sauce in hand. The omelet combination tonight was quite delicious - pancetta, smoked turkey, onions and a mix of Fontina and Parmesan cheese. As someone who used to hate eggs not even 8 months ago, I could eat them nearly every day now and be completely happy.

                                                                                          3 Replies
                                                                                          1. re: fldhkybnva

                                                                                            Eggs are such a great protein - they provide a lot of nutrients, have a long shelf life, and even when purchased farm fresh they are cheap - only .35 at most per egg. That pancetta/smoked turkey/onion/cheese omelet sounded fantastic. I should put pancetta on my "buy" list, especially since it looks like my search for guanciale is going to take longer than expected!

                                                                                            1. re: littleflower

                                                                                              I enjoy bacon but have not ever been a die-hard fan as my SO is and will eat anything you put bacon on. However, I feel that way about pancetta. Don't get me wrong, I quite enjoy bacon but I think it's the more piggy taste which isn't obscured by a smokey flavor. I found at my local Italian deli sells guanciale so you might check there if you have one nearby.

                                                                                              1. re: fldhkybnva

                                                                                                Thanks fldhky...I looked online and the nearest Italian market is still a good hour and a half away from me, and they listed every freakin' Italian meat ever created yet NO GUANCIALE. I wrote their number down and am going to give them a call tomorrow just to make sure, and will ask if they know where I can find this wonder magic Italian ingredient called guanciale!

                                                                                          2. A couple of days ago I made fish tacos in celebration of Cinco de Mayo

                                                                                            Mahi cubed up and seasoned with a mix of ancho,guajillo,cumin and salt. Quick sautéed and finished with a splash of tequila which was flamed off

                                                                                            Served with

                                                                                            Fresh guacamole and shredded lettuce,radish, mango,cilantro and jalapeño in corn tortillas, hot off the camal. Margaritas to drink.

                                                                                            I added a few slices of jalapeno to my Margarita. My wife took a pass

                                                                                            2 Replies
                                                                                            1. re: scubadoo97

                                                                                              ai mami - those sound amazing! plus i love a spicy cocktail. buen hecho!

                                                                                              1. Tonight I had a couple of salmon fillets to cook. Had a big bag of brussel sprouts in the fridge and a few red potatoes laying around sooo.......

                                                                                                it became

                                                                                                Mashed potatoes topped with braised shredded brussel sprouts topped with a crispy pan seared salmon fillet.

                                                                                                10 Replies
                                                                                                1. re: scubadoo97

                                                                                                  I am on a mission to like Brussels sprouts as I think I would like them. What is your braised sprouts recipe? I love crispy pan seared salmon. I used to bake it, but I haven't baked since I discovered the greatness of pan seared.

                                                                                                  1. re: fldhkybnva

                                                                                                    I've had some great ones at a restaurant... but they are deep fried :-D

                                                                                                    1. re: fldhkybnva

                                                                                                      Tonight was pretty simple. Shredded the sprouts and started the dish with a sauté of diced onion in butter until soft then added the sprouts, salt and mixed well and let cook a short time and added water and covered and simmered until soft. Finished with cider vinegar and a dash of pepper

                                                                                                      1. re: scubadoo97

                                                                                                        How long do you usually simmer? This sounds similar to what I do with cabbage and love it. By shred is it similar to a chiffonade or do you use an actual shredder?

                                                                                                        1. re: fldhkybnva

                                                                                                          I cook it just till soft while it still has good color

                                                                                                          To shred I will either keep them whole and use a mandoline and work from top to stem. Many times I just cut in half, lay flat on the board and just start shredding with a knife. I find knife work enjoyable so don't mind doing it that way

                                                                                                          1. re: scubadoo97

                                                                                                            Indeed, I am also a fan of knife work, I love to not only eat garlic but mince it as well. SO likes to joke that I spend hours in a day mincing garlic and cleaning the cutting board. This sounds great and maybe I'll give the sprouts another chance. They weren't awful, but there was something about the texture when I roasted that didn't jive with me sort of like the inner leaves all bunched up was a bit of an unpleasant mouth feel so perhaps shredded is the key.

                                                                                                      2. re: fldhkybnva

                                                                                                        I really like Brussels sprouts oven roasted with oil and salt (maybe a splash of balsamic). Then get them nice and cold in the fridge and dip them in a mayo sriracha dip!

                                                                                                        I eat them like candy!

                                                                                                        1. re: sedimental

                                                                                                          that sounds great!

                                                                                                          fldhky - saute some smokey bacon, take it out of pan, chop up into small bits, then cut sprouts into quarters, saute in bacon fat until soft-ish, sprinkle with a leetle bit of brown sugar and stir quickly, squirt a little lemon juice into the pan, stir again, add back bacon - serve, drool.

                                                                                                      3. re: scubadoo97

                                                                                                        That sounds fantastic! My only hesitation with braising sprouts is I think they could get really sulfur-y.

                                                                                                        1. re: ChristinaMason

                                                                                                          Not that I've noticed but then I like them any way, but frozen are pretty bad by comparison to fresh

                                                                                                      4. Been a few days since I posted.

                                                                                                        Friday was lobster calzone. Quite nice, but still needs some tweaking. I kept it simple with slow rise pizza dough, garlic oil, diced grape tomatoes and scallions and a sprinkling of Parmesan.

                                                                                                        The weekend consisted of easy junk food. I bought home burgers on Saturday as I went out present shopping after work. Sunday I only really ate a 6 inch sub and toast, not much of an appetite.

                                                                                                        Monday I made tacos. My SO had ones with ground beef and I used some of the extra lobster I had from friday. For the lobster one I sauteed the lobster in a little tequila and grated lime zest. Spices came from a kit. I also made guacamole to go with the other toppings.

                                                                                                        Tonight was a quick stir fry, chicken lo mein, using some roast chicken I had in the freezer.

                                                                                                        5 Replies
                                                                                                        1. re: Musie

                                                                                                          Wow, lobster tacos, delicious! Lobster is on sale this week, so perhaps it will find its way into this preparation.

                                                                                                          1. re: fldhkybnva

                                                                                                            SO bought me 6 home from work. I'll miss the free lobster when he leaves the fishing industry.

                                                                                                            1. re: Musie

                                                                                                              Wow, the lobster here isn't that fresh, I'm quite jealous.

                                                                                                            1. re: Musie

                                                                                                              lobster tacos - like dying and going to heaven.

                                                                                                            2. I've hardly had chance to cook or get online since we moved but hopefully normal service will resume shortly. Tonight we had leftovers of Simon Hopkinson's spinach and coconut dhal tarted up with a Madhur Jaffrey carrot salad and raita. We picked up some frozen Trader Joe naan bread to try the other day and they were pretty good.

                                                                                                              3 Replies
                                                                                                                1. re: LindaWhit

                                                                                                                  Thanks Linda - it did, only a couple of things broken or lost which isn't bad going considering how far they've travelled. More importantly I have all my cookery books (actually more than I have shelves for) and kitchen stuff. Sharp knives!

                                                                                                                2. re: helen_m

                                                                                                                  Love TJ's naan bread...both the garlic and the traditional plain tandoori kind. We try and keep the plain frozen naan on hand to use for a quick tasty side of bread with meals.

                                                                                                                3. Sandwiches (deli turkey, marble-jack cheese on toasted rye) & kiwi/pineapple slices were on our plates tonight, because I spent the afternoon putting flowers in planters for our home. Did someone turn up the gravity?? I kept moving slower & slower, and was ready to quit planting about the time I should have started cooking supper, but pressed onward. The geraniums with various accent plants look great -- here's hoping they survive the transplant shock.

                                                                                                                  As I planted I thought about those who start veggie gardens "to save money", and remembered the year I attempted vegetable gardening. At the end of that summer, I calculated the costs for the 3 tomatoes I managed to grow -- all other plants withered from lack of watering or insects or both. That's when I decided I'd rather pay a farmer. Fortunately I also have an agronomist BIL who is generous with his great garden produce.

                                                                                                                  2 Replies
                                                                                                                  1. re: MidwesternerTT

                                                                                                                    "Did someone turn up the gravity??" - hah! good one.

                                                                                                                    1. re: MidwesternerTT

                                                                                                                      I'm also good at growing inedible vegetables, with the exception of cucumbers, and I always end up with more than I can use.

                                                                                                                    2. Inching indeed! The garden has been delayed due to the fact that our grand plans include pretty much re-landscaping the entire front yard. Considering the recent snow and the fact that the last frost date isn't until May 15th, however, I'm not worried about my lack of fresh greens quite yet.

                                                                                                                      A quick recap: the mapo tofu (I'm ashamed to admit it was my first go at this dish) of two nights ago was excellent, even though the package in my freezer labelled "ground pork and turkey" was almost entirely turkey. This even got the enthusiastic approval of my anti-tofu boyfriend, and is sure to be added to my regular rotation of recipes.

                                                                                                                      Last night was BLT's on sourdough with a touch of dijon. Nigella Lawson's chocolate olive oil cake for dessert (and breakfast and lunch and an after work snack... uh, yeah, it's all gone). I chose this when I realised we were out of butter, and it's definitely a keeper.

                                                                                                                      Tonight is a chicken drizzled with olive oil and roasted on a bed of fennel/zucchini/garlic/red onion. Homemade fettuccine will be tossed with the roasted veg and chicken drippings along with some good parmesan and a splash of balsamic. A bottle of super dry Spanish rose to start and a bottle of Bordeaux for later. The chicken's in the oven and the pasta dough is resting. The BF won't be home for another half hour or so, but I'd be lying if I said I hadn't already cracked open that rose. What can I say? It's my Friday!

                                                                                                                      1. Piles of rhubarb in the second fridge; RAFTS of local asparagus in the house, plus a mexi-style catering gig for Saturday I am shopping and cooking for this week. Only 50+ guests so pretty easy - but the freezer and fridge in the garage are going to groan out.....

                                                                                                                        So tonight was another shopping trip/ reconnaissance trip to find the best price/product for chilies, tomatillos, and cilantro, plus - who in my 'hood has fresh dried beans for frijolles? Well, we are nearly at the end of the price structure, and it will be all good for the party. Just need to stop lookin' n start cookin"!

                                                                                                                        Meanwhile, tonight, my housemate nicely ordered delivery pizza and a salad; so that with the last pile of fresh dungeness crab up topp is WFD, and a slice.

                                                                                                                        As we head into this week of cooking all kinds of mexi, which will show up on the DOTM, and the COTM, while I am getting paid to provide for a friends wake party. Pretty cool....

                                                                                                                        1. morocco-by-way-of-serbia-via-the-medi tacos were quite a success! i also mashed up some garbanzos (for "refrieds") and blended with cumin, oregano, thyme, olive oil, salt and a splash of sherry vinegar. spread those over charred tortillas, topped with the moroccany pork, queso fresco, scallions and cilantro. the ajvar topping turned out to be my favorite, surprisingly. steamed up the FM asparagus and bathed the spears in the juice of a tangelo and half a lime, with a little sea salt.

                                                                                                                           
                                                                                                                           
                                                                                                                           
                                                                                                                          4 Replies
                                                                                                                          1. re: mariacarmen

                                                                                                                            That sounds really good! You sound like a "fusion goddess" too (that's what my family calls me). Ajvar was very creative! Nice :)

                                                                                                                            I had the very traditional version of the same dinner tonight. Ranchero beef (grilled) from my cinco de mayo Mexican market trip -guac, refried beans and cheese with nopales roasted salsa.

                                                                                                                            I have a big bunch of nopales still...and have already had Mexican food twice this week. I will have to figure out a fascinating fusion dish for them!

                                                                                                                            1. re: sedimental

                                                                                                                              wow, no one calls me goddess anything! congrats!

                                                                                                                              traditional is so yum. i've never made anything with nopales, even though they are sold in every little mexi-mart within 3 blocks from me - need to repair this deficiency soon.

                                                                                                                            2. re: mariacarmen

                                                                                                                              Wow, that looks awesome. Flavor profile right up my alley, I'll have to steal this at some point :D

                                                                                                                              1. re: mariacarmen

                                                                                                                                Love avjar - love the look of those fusion tacos - except for that leafy green stuff. :-X

                                                                                                                              2. Dinner comes from "The Food of Spain", Claudia Roden, 2012 which is an absolute belter of a cookbook.

                                                                                                                                We're not the world's biggest fans of aubergines, so I'm unsure why we've picked "aubergines stuffed with meat", although the meat is pork and any dinner with pig has to be worth a try.

                                                                                                                                The aubergines are split lengthways and go in a pan with a little oil and a wine glass of water and seasoning. Lid on and the aubergines effectively steam for a few minutes until they've softened a bit .

                                                                                                                                Meanwhile, breadcrumbs are soaked in milk and auberine flesh is scooped out, leaving a shell. Minced pork, onion, garlic and a chopped tomato get going in a frying pan and the gloop is seasoned with salt, pepper, cinnamon and cumin. Aubergine flesh and breadcrumbs are stirred in. When it's just about cooked through and egg is quickly stirred through. It's all now piled into the aubergines, sprinkled with grated cheese (we're using Montgomery cheddar as the supermarket didnt have any Mahon) and it bakes for 20 minutes.

                                                                                                                                It's a dish from the Balearic islands and I know it's eaten just as - no other accompanments on the pplate. There'll be a leaf salad to start. And, because it's a Balearic meal, there'll be bread.

                                                                                                                                4 Replies
                                                                                                                                1. re: Harters

                                                                                                                                  i would have sworn you've made this dish before, Harters... well, do report back.

                                                                                                                                  1. re: mariacarmen

                                                                                                                                    Thought it was OK. Not a dish to convert me to aubergines (moutabel excepted)

                                                                                                                                    1. re: Harters

                                                                                                                                      The Balearic recipe seems a bit dry. You can count me as a fan of roasted eggplants stuffed with lamb, pine nuts and spices, but I don't think I would like it as much if it weren't served in a tomato/pomegranate sauce. Even with all that ricotta, eggplant rollatini still seems dry to me unless it comes with sauce.

                                                                                                                                  2. re: Harters

                                                                                                                                    Harters, I made that dish when that book was the COTM last spring. I really liked it... hope you do to.

                                                                                                                                    But, I likey a stuffed eggplant on any day :)

                                                                                                                                  3. I've finally sorted our Internet issues out so hopefully I'll be posting more regularly now. It's been a mad month of settling back into our home country and reconnecting with family and friends.

                                                                                                                                    Today I did a trip to the Auckland Fish Markets - Auckland being New Zealand's largest city. Somehow they seemed smaller than I remembered them. Also, I swear there was more NZ fish for sale at the Sydney markets I used to frequent than at our NZ markets today. I settled on what was labelled as herring but was actually (after some research at home) yellow eyed mullet. It's another one of my forays into choosing more sustainable seafood and a fish that's more likely to be used for bait than grace a dinner plate. I flattened them and removed the head, tail and bones and grilled them for a couple of minutes each side and piled on a mustard & fresh basil dressing. It was a beautiful light fish and not at all what I had expected. Delicious. I'm very much enjoying the new fish discoveries I'm making now I'm opting not to buy the standard options that are now becoming over-fished.

                                                                                                                                    To go with it I used up an aubergine that was looking the worse for wear. Diced and fried up with garlic, tomato, more basil and capers it got piled onto some grilled bread and doused with a healthy amount of lemon to cut the richness.

                                                                                                                                    Tomorrow I'm off out to the in-laws for the night. They're amazing cooks so I expect I'll eat far too well.

                                                                                                                                    3 Replies
                                                                                                                                    1. re: Frizzle

                                                                                                                                      Your fish market sounds very interesting, and it seems as if you're enjoying your return home.

                                                                                                                                      1. re: Frizzle

                                                                                                                                        Frizzle - that meal sounds delightful!

                                                                                                                                        Great go on the 'bait fish' - I hope more and more of us Hounds learn to be more wary of our fish choices and head lower on the seafood-chain.... seems that for years the 'small fishes' have just been considered inedible when many are not, they are just not 'marketed' so not known and fishermen have not had incentive to bring to market.

                                                                                                                                        I am with you on the effort - and it sure sounds like on your end it is turning out delicious!

                                                                                                                                        1. re: Frizzle

                                                                                                                                          glad you're back with us! that eggplant does sound wonderful...going to have to copy that soon.

                                                                                                                                        2. Last night was Spaghetti sauce (from our freezer) over Bucatini pasta. Oh, it was good. Added a bunch of fresh Crimini mushrooms to it. Think that will be WFD tonight too. Tomorrow will be Broccoli Cheese Soup and maybe just a small side salad.

                                                                                                                                          1. Dinner was pretty late last night so it wasn't as good as it could have been but was promising. I thought it was underseasoned and will fix that next time.

                                                                                                                                            I tossed some raw shrimp in sriracha and "breaded" them in a mix of unsweetened coconut and almond meal. They were pan fried in coconut oil and served over cauliflower "rice" that I stirfried with a handful of unsweetened coconut flakes (this is the part that should have been seasoned more heavily than I did,) and some tomato, avocado, shallot, mango, jalapeno, serrano, lime salsa on the side (which will be better when the tomatoes are coming out of my own garden.)

                                                                                                                                            10 Replies
                                                                                                                                            1. re: weezieduzzit

                                                                                                                                              I have been pondering buying almond flour as we are generally a low carb house, do you find it useful for breading purposes? Does it have a strong nutty flavor?

                                                                                                                                              1. re: fldhkybnva

                                                                                                                                                fldhkybnva, my favorite low carb website, kalynskitchen.com frequently uses almond meal as a sub for breadcrumbs with breading. In fact the infamous pesto stuffed chicken originally calls for that instead of breadcrumbs for the coating. She's got a number of recipes that use it.

                                                                                                                                                1. re: juliejulez

                                                                                                                                                  Great, thanks. I love her pesto stuffed chicken but I guess never realized she used almond flour since I didn't plan on breading so skipped that ingredient probably in my head.

                                                                                                                                                  1. re: juliejulez

                                                                                                                                                    Love kalynskitchen.com. That is my special go to for my Chile Rellenos!

                                                                                                                                                  2. re: fldhkybnva

                                                                                                                                                    i used the almond flour with that kalynskitchen pesto chicken dish, and if you taste the flour by itself, it tastes like almonds. not discernible once it's on something and cooked.

                                                                                                                                                    1. re: fldhkybnva

                                                                                                                                                      Because I use almond meal, not almond flour, yes- you can taste the nuttiness because it's coarser. Almond flour is finer and more likely to disappear into the flavor of what you're making.

                                                                                                                                                      1. re: weezieduzzit

                                                                                                                                                        oh i forgot there was both - now i'm not sure which i have at home...

                                                                                                                                                      2. re: fldhkybnva

                                                                                                                                                        I'm a pretty big almond flour person. I use it to do my own versions of schnitzel - frying in butter. It's really good!

                                                                                                                                                        1. re: gini

                                                                                                                                                          Just hearing the sound of schnitzel makes me hungry. Love any protein flour coated and sauteed/fried! :-)

                                                                                                                                                    2. Last's night's Thai dinner at a popular restaurant in the swanky part of town that will remain nameless was a huge let down. Everything was too sweet. Tom yum tasted like candy water and red curry with duck had very little heat and was also ridiculously sweet. Yuck.
                                                                                                                                                      Tonight, I'm going to dive into dish of the month with grilled shrimp soft tacos. I'm not sure yet on the spices or condiments, but I'm going to check out the DOTM thread for some ideas. I definitely want to go in a cilantro/lime-y direction.

                                                                                                                                                      1. Tonight is a girl's night at a Rockies baseball game, a friend got some free tickets through her work for club level seats, so as long as the weather cooperates (it has been rainy!) it should be a fun time! I love hot dogs at baseball games so I'll probably just have that.

                                                                                                                                                        1. After an efficient evening of running errands last night (nephew bday gift - check; photos for international drivers licenses - check; mother's day cards - check) I got my chicken pita with all the fixins and the bonus falafel! YUM. And filling enough that we didn't even snack while watching the Blackhawks!

                                                                                                                                                          It's another gorgeous day here (FINALLY!) and SD will be coming for dinner, so it's cheeseburgers with grilled onions and sharp cheddar. The rest of the green beans will get a quick sautee and I'll make a green salad. A nice rose` and porch dining!

                                                                                                                                                          5 Replies
                                                                                                                                                          1. re: iowagirl

                                                                                                                                                            I hope that porch-dining weather is coming our way. I got some guy in the back building an ark, and he's making me nervous.

                                                                                                                                                            1. re: roxlet

                                                                                                                                                              Well, roxlet, I hope you are going to stock that ark up with a very big pantry! We've had beautiful weather all week, but are supposed to be getting rain again by Sunday. Go figure. It's the Pac. NW!!!!

                                                                                                                                                            2. re: iowagirl

                                                                                                                                                              Thanks for that mention of Mother's Day card! We'll be leaving Friday AM to visit both Moms and I really don't want to try to find cards at the gas stations along the way. Been there, done that.

                                                                                                                                                              1. re: MidwesternerTT

                                                                                                                                                                If you wait until the last minute the choices are really bad, things like "Happy Mother's Day from your sister in law's mailman's cat!"

                                                                                                                                                                1. re: MidwesternerTT

                                                                                                                                                                  You're welcome! And they were already pretty picked over, but I did manage to find some decent ones and hubby mailed them for me yesterday - so they should even make it on time! Sad that I can't spend it with them (Mom, g'ma and sister) since my Dad is making my absolute favorite bbq chicken - that somehow only he can do. We'll be in Chicago instead, having lox and bagels. Sigh.

                                                                                                                                                              2. Trying Rick Bayless' Tomatillo Pork Braise from COTM...it was very easy to throw together, and the reviews have been great, so I'm hopeful. Bought four boneless pork roasts from Costco recently so am always looking for new ways to cook them (thought Momofuko Bo Ssam is still my very favorite). I'll serve with good corn tortillas and cotija and maybe some roasted asparagus that I need to use up.

                                                                                                                                                                1 Reply
                                                                                                                                                                1. I have asparagus on the menu again, this time a Hugh Fearnley-Whittingstall recipe a friend recommended - new potatoes, halloumi and lemon. I'm going to use the TJs halloumi I picked up the other day - I wouldn't normally get it pre-sliced as in the UK it's more expensive, but here it is cheaper! Fingers crossed it's good - I need my supply of squeaky cheese and paying $12 in Wholefoods was making me wince a little. Green salad on the side.

                                                                                                                                                                  1. Tonight's dinner is Harvest Day Beef Stew, made with many veggies, pears and peaches. I had to use canned peaches, and frozen sweet corn kernels, but am happy with the results. Prep takes about 45 min of continuous chopping, adding to the pot and stirring, then another 45 min of cooking.
                                                                                                                                                                    http://www.food.com/recipe/harvest-da...

                                                                                                                                                                    1. I gotz chicken.

                                                                                                                                                                      A b/s chicken breast split in half lengthwise, sprayed with some cooking spray, and then shaken in a ziplock bag with a mix of some Panko crumbs, salt, dried onion, paprika, a pinch of sugar, ground mustard, garlic powder, black pepper, oregano, cumin, thyme and ground sumac. Into a pan sprayed with yet more cooking spray and it's baking in the convection oven, to be flipped once - sort of like an oven-baked fried chicken. I knew I'd want something to dollop on top, so pulled out some seafood cocktail sauce (that has horseradish in it) and blended it with some mayo for a type of remoulade.

                                                                                                                                                                      Sides are tri-colored Israeli couscous and steamed green beans. And there is a glass of wine tonight. Work has been a bear this week, so I deserve it. :-)

                                                                                                                                                                      3 Replies
                                                                                                                                                                      1. re: LindaWhit

                                                                                                                                                                        Enjoy your wine! Sounds like it's needed.

                                                                                                                                                                        1. re: LindaWhit

                                                                                                                                                                          Yum yum yum. I truly enjoy a good oven baked chicken dish, have you considered making a separate quick pan gravy to pour over it? That is how I have eaten oven baked chicken breast in the past.

                                                                                                                                                                          1. re: littleflower

                                                                                                                                                                            I have, but the chicken was 3/4 done, so I needed something fast. And it all came together VERY nicely - this is a great quick-to-make meal that I'm going to have to remember!

                                                                                                                                                                        2. I am playing with the pretty oven again. Tonight is some simple teriyaki chicken wings, sesame zucchini and yellow squash sauted in garlic and oil and jasmine rice.

                                                                                                                                                                          2 Replies
                                                                                                                                                                          1. re: suzigirl

                                                                                                                                                                            All of that sounds good...the yellow squash saute with the garlic/oil combo sounds yummy.

                                                                                                                                                                            1. re: suzigirl

                                                                                                                                                                              Yay for the new oven!! Hope you are felling a bit better :)

                                                                                                                                                                            2. Leftover spinach tart is on the menu tonight. I'll warm it up, crisp it up and insure the gruyere gets gooey. The sauce soubise will be resuscitated on the stovetop at low temperature with a little cream and milk added to loosen things up.

                                                                                                                                                                              House red to wash it all down.

                                                                                                                                                                              8 Replies
                                                                                                                                                                              1. re: steve h.

                                                                                                                                                                                But.....but...but - what's on the plasma? (I'm a Survivor & Criminal Minds fan myself!)

                                                                                                                                                                                1. re: LindaWhit

                                                                                                                                                                                  Deb says NCIS re-runs. I was hoping for the Cream reunion concert. I think she stuffed the ballot box.

                                                                                                                                                                                  1. re: steve h.

                                                                                                                                                                                    Oh geez. Mark Harmon? Eric Clapton? That's a tough one.

                                                                                                                                                                                    1. re: LindaWhit

                                                                                                                                                                                      When I got word that Cream was getting together for a reunion concert at Royal Albert Hall, I tried everything to get tickets. I was slow getting out of the box. I failed.

                                                                                                                                                                                      Later, when I got wind of the MSG concert, it was balls to the wall. I got us great seats and the concert was superb. The cool thing was down the road, when I bought the RAH DVD, I discovered the cameras had the exact same perspective as our seats at MSG. The sets were identical, too. It was déjà vu all over again. Very cool.

                                                                                                                                                                                        1. re: steve h.

                                                                                                                                                                                          That was a good show. Would have been even better without the dingbat in front of is who apparently thought we'd paid to watch her swish her rear end around instead of the band.

                                                                                                                                                                                          1. re: rjbh20

                                                                                                                                                                                            Ah, Deb can identify with that.

                                                                                                                                                                                            Last October I took her to the Hollywood Bowl for the Bob Dylan concert. It was a birthday gift. Some whack job decided to stand up in front of her and shake her boney ass. Deb told her to please sit down, wj flipped her off. I was pissed. WJ's escort looked at me and took her to a different row.

                                                                                                                                                                                            The Cream concert was pretty special. We ate at Keens beforehand. It was one hell of a night.

                                                                                                                                                                                2. Tonight I'm at the Oldster's, and my sister has spit-roasted a pork shoulder, which we'll probably hack at with knives and shovel into our mouths as we stand over her stove-top. maaaaybe i'll pick up some asparagus on the way over, to make it a "real" dinner.

                                                                                                                                                                                  3 Replies
                                                                                                                                                                                  1. re: mariacarmen

                                                                                                                                                                                    Meals hacked at with knives over the stop-top are the best!

                                                                                                                                                                                    1. re: mariacarmen

                                                                                                                                                                                      Spit roasted pork shoulder hacked away at the stovetop. I'm not jealous, not at all(wiping drool from lower lip and chin). Sounds barbaric! (Pass me the knife and the salt)

                                                                                                                                                                                    2. Last night's roast chicken and pasta was one of the best things I've made in a while (my boyfriend declared it my best meal ever, but he'd had a few glasses of wine...). The fennel and onion just sort of melted into the chicken juices and made a super rich sauce for the fettuccine. The balsamic cut through the richness just enough to balance everything out.

                                                                                                                                                                                      We ate the chicken legs with the pasta, but still have the roasted breast left for tonight. After what felt like a very decadent meal last night, I'm going to lighten it up by shredding the breast and mixing it with some sauteed sweet peppers, garlic and (if I have enough left) zucchini. Perhaps splash on some more of that balsamic, and then serve the whole thing over rice with crumbled feta on top.

                                                                                                                                                                                      Since I've still got the pasta maker out, I'm going to whip up some lasagne tomorrow with ground beef, ricotta and roast veggie layers, that will hopefully serve as lunch for the next couple days as well as dinner tomorrow night.

                                                                                                                                                                                      1 Reply
                                                                                                                                                                                      1. Pretty worn out from transcontinental air travel and othe annoying day job aggravation. So yet another impromptu dinner out of the icebox & pantry -- Scorned Woman shrimp and chorizo tacos with black beans. Bingo.

                                                                                                                                                                                         
                                                                                                                                                                                        5 Replies
                                                                                                                                                                                        1. re: rjbh20

                                                                                                                                                                                          This was so delicious -- and extra spicy!

                                                                                                                                                                                          1. re: rjbh20

                                                                                                                                                                                            What's the secret to these Scorned Woman shrimp? I love a good spicy dish and I'm sure could scrape up some memories of being scorned to enjoy them with.

                                                                                                                                                                                            1. re: fldhkybnva

                                                                                                                                                                                              Scorned Woman is a particularly incendiary, yet flavorful hot sauce. Makes a great addendum to shrimp marinade.

                                                                                                                                                                                              1. re: rjbh20

                                                                                                                                                                                                Great, I will Google unless you have a specific recipe

                                                                                                                                                                                            2. So many good meals going on here!

                                                                                                                                                                                              Tonight was a simple but delicious meal. My darling stopped by Eastern Market for some provisions---olives, cheeses, fish. We had some nibbles and then made a salad of farmer's market lettuce and strawberries, goat cheese, avocado, and this poppy dressing (subbing lemon juice for some of the vinegar): http://www.lottieanddoof.com/2012/04/...

                                                                                                                                                                                              To go along with, we dredged some cod filets in seasoned cornstarch and sauteed in butter that was infused with fresh thyme and sage. Bourbon on the rocks to make it all go down smoothly.

                                                                                                                                                                                              I picked up a bunch of discount meat at the store today---boneless short ribs, and eye of round beef roast, and some lamb shoulder chops. Woot, lamb! Now, what to do with these?

                                                                                                                                                                                              6 Replies
                                                                                                                                                                                              1. re: ChristinaMason

                                                                                                                                                                                                A dinner of nibbles is always fun - it's like having a picnic but indoors! We also bought some lamb tonight, in the form of chops, and need to come up with what I want to do with them in the hopes of making them my WFD tomorrow night!

                                                                                                                                                                                                Just an idea to throw out there for the lamb shoulder chops...would be an interesting idea to slow cook them until they're falling apart practically and making lamb french dip sandwiches with the tender meat. You could use the drippings rendered from the roast to create a lamb au jus to dip the sandwiches in.

                                                                                                                                                                                                1. re: ChristinaMason

                                                                                                                                                                                                  Your dinner sounds wonderful. Like the description of the salad

                                                                                                                                                                                                  Looks like you have good meals ahead with your bargain meats. The shoulder is the best part of the lamb IMO

                                                                                                                                                                                                  1. re: scubadoo97

                                                                                                                                                                                                    Do you have any favorite ways with lamb shoulder? I really need to peruse the boards...

                                                                                                                                                                                                    1. re: scubadoo97

                                                                                                                                                                                                      I'm with scuba about lamb shoulder being the best bit. Certainly my favourite to roast on the bone. Or, off the bone, for tagines, curries or stews.

                                                                                                                                                                                                    2. re: ChristinaMason

                                                                                                                                                                                                      Lamb shoulder is my favorite cut for chops. Even more so than the frenched ribs. The flavor is more robust, so it can stand up to more aggressive seasoning and I dig the fat and meaty texture.

                                                                                                                                                                                                    3. Tonight went way of course. My intention was tacos, what we ate was grilled shrimp skewers with Moroccan spices, zucchini and saffron rice. Very tasty, and I'll do it again!

                                                                                                                                                                                                      2 Replies
                                                                                                                                                                                                      1. re: alliegator

                                                                                                                                                                                                        Anything done with a Moroccan preparation gets a star in my book! The saffron rice sounds like it was a wonderful side with it!

                                                                                                                                                                                                        1. re: littleflower

                                                                                                                                                                                                          Thank you! It was ras-al-hanout and a little hot paprika on the shrimp. I bought a ton of spices on a trip to Morocco last fall, below is a pic of my haul.

                                                                                                                                                                                                           
                                                                                                                                                                                                      2. My master stock for chicken poaching is getting pretty crazy. I have one in the freezer that is many, many years old and more traditional Chinese. This new one has been used about 2 months and has more Indian flavors. It is a bit of a "fusion" experiment and I like it! I added a lot of garlic and coriander seed to it tonight.

                                                                                                                                                                                                        So....Poached chicken breasts in "Indian style" master stock, zucchini pancakes (with chickpea flour) topped with spicy aioli, steamed cabbage with butter. Cinnamon tea (no wine, too much fun on cinco de mayo:)

                                                                                                                                                                                                        4 Replies
                                                                                                                                                                                                        1. re: sedimental

                                                                                                                                                                                                          I am thoroughly impressed, I can barely keep one kind of stock stored away in my freezer let alone different kinds!!

                                                                                                                                                                                                          1. re: sedimental

                                                                                                                                                                                                            I am fascinated by the idea of an Indian master stock. What do you put in it?

                                                                                                                                                                                                            1. re: JungMann

                                                                                                                                                                                                              Yeah, it has been kinda fun.

                                                                                                                                                                                                              I used homemade chicken stock (instead of just water) to start.The first run, I used bay leaves, curry leaves, tumeric, garlic, cumin, pepper corns (lots) and a cinnamon stick. Really yellow orange and fragrant!...turned the chicken yellow. I salted it once because I reduce it a bit to concentrate it before putting it away after each use so it fits into one jar (then add more water to poach if needed).

                                                                                                                                                                                                              Since then, over the past few months-I have added coriander, more garlic,onion, (fresh oregano from my herb garden last week)...I think I added some methi seed too.

                                                                                                                                                                                                              One time, the only addition was some homemade garam masala (heavy on the black cardamom in that mix) and it really made the chicken pick up the GM flavor. But, it changed the stock a brownish color though- as it didn't strain out all the way when I put it back in the mason jar. It is getting more yellow again now. In my experience, throwing in some fresh herbs seems to "clean it" up a bit. I tend to throw in garlic each time (just a smashed whole one). I bet some fresh parsley would clean it up a bit too, if it gets too heavy in one spice note.

                                                                                                                                                                                                              I am pretty random with what goes in it! But the chicken always comes out highly flavored and juicy.

                                                                                                                                                                                                              1. re: sedimental

                                                                                                                                                                                                                I thought you were adding Indian spices to a traditional soy-based master stock. The idea intrigues me because I'll add elements to my stock that would not be out of place in an Indian kitchen like cassia bark, star anise and ginger, but I've never gotten too exciting.

                                                                                                                                                                                                                Indian poached chicken, however, sounds like a great meal once it gets too hot to cook in my kitchen in the summer!

                                                                                                                                                                                                          2. pork shoulder rotisserie, as described earlier (tho we repaired to the table, as civilized grown-ups, for a change) with some of that scrumptious trini chinese chicken sauce (just the sauce, not the 5-spice marinade), some really overcooked asparagus (my sister made for the oldster's dentures) which still actually tasted good - it's still asparagus - and a super-fresh garden salad of various lettuces, including some deliciously peppery arugula - from my sister's garden in a mustard vinaigrette.

                                                                                                                                                                                                            1. Steak, and sweet potatoes with steamed green beans for everyone else, and for me 4 oz catfish, with a spinach salad featuring tomatoes and cucumbers; followed by a protein shake....yum, yum the joys of eating clean!) looking forward to my mothers day cheat meal!!

                                                                                                                                                                                                              1. There's a bit of a use-up going on today and tomorrow. Mrs H is going away for a couple of weeks and I'll also not be home for a few of those days .

                                                                                                                                                                                                                Dinner's use-up will be a simple meal of grilled lamb chops, asparagus and Jersey Royal spuds. Followed by cheese - we stopped at new farm shop in North Wales yesterday and couldnt resist buying some of their Aberwen - made on the premises from the farm's own milk. Tastes just like a good farmhouse Cheshire.

                                                                                                                                                                                                                1. Another restaurant night for me after some more mall shopping. And what do Thai visitors charge off the plane craving? Chili's--the restaurant. At least mine do. So, I'll probably opt for the baby back ribs.
                                                                                                                                                                                                                  Tomorrow I'm planning my home cooking fave: chicken picatta with tons of lemon and capers.
                                                                                                                                                                                                                  This weekend is Palm Springs, so if any of you have recs for that, please share.

                                                                                                                                                                                                                  1. I have a friend coming over for dinner, he saw my photo of my Monday's dinner on Facebook and said "is that a Rick Bayless recipe?" So I knew I had to invite him over, he loooves Rick Bayless. I was like, well, this is definitely the month for him to come over for dinner then. I'm making the COTM Chipotle Meatballs, and the green bean and onion salad with salsa dressing. I'm going to run to the store to buy chips so we can partake in both the salsa I'm making tonight and the roasted jalapeno salsa I made the other day. Me + chips and salsa = bad news so hopefully I can resist eating the whole bag. He's also bringing his pup for a playdate with my hound. Mine's been pretty lonely these days so hopefully a playmate will cheer him up.

                                                                                                                                                                                                                    2 Replies
                                                                                                                                                                                                                    1. re: juliejulez

                                                                                                                                                                                                                      Chipotle meatballs sounds very tasty. I like the sounds of the green beans too.
                                                                                                                                                                                                                      Here's to hoping you have a happy hound after the end of the night. At least he will be tired after the puppy wears him out

                                                                                                                                                                                                                      1. re: juliejulez

                                                                                                                                                                                                                        Wow - yum to the sound of that homemade roasted jalapeno salsa!

                                                                                                                                                                                                                      2. I'm going experimental tonight. One of my favorite marinades for pork chops or whole chicken "porchetta style" involves olive oil, fresh minced garlic, rosemary, crushed fennel seed, and salt and pepper. I made some ground pork patties this morning and brushed them on both sides with the sauce. It will either be amazingly delicious or overwhelmingly garlicky once they're seared up tonight. Fingers crossed.

                                                                                                                                                                                                                        I think we'll do some asparagus with orange zest, hot pepper flake, sherry vinegar, and olive oil on the side. And I should probably roast up a butternut squash that's getting long in the tooth.

                                                                                                                                                                                                                        7 Replies
                                                                                                                                                                                                                        1. re: ChristinaMason

                                                                                                                                                                                                                          I think it all sounds quite delicious :) I'll be interested to hear the outcome of the pork patties!

                                                                                                                                                                                                                            1. re: ChristinaMason

                                                                                                                                                                                                                              That all sounds great. I'm sure the pork patties will be delicious

                                                                                                                                                                                                                              1. re: ChristinaMason

                                                                                                                                                                                                                                Indeed, I can't wait to hear how it turns out.

                                                                                                                                                                                                                                1. re: ChristinaMason

                                                                                                                                                                                                                                  It sounds like it'll work out perfectly - and thumbs up to pork prepared "porchetta-style"!! Very inventive twist on ground pork!

                                                                                                                                                                                                                                  1. re: littleflower

                                                                                                                                                                                                                                    They were good! I decided to broil them, and I tried to scrape off any really chunky garlic to avoid that nasty burnt garlic flavor. I'd do it again---they'd be amazing on good sesame bun, I'm sure.

                                                                                                                                                                                                                                    Sides were tomato-mozz. salad w/ syrupy balsamic and the aforementioned asparagus, to which I added a little butter and soy to up the umami. It was good.

                                                                                                                                                                                                                                    1. re: ChristinaMason

                                                                                                                                                                                                                                      Glad to hear that the porchetta-style pork made for a good dinner...and YUM to your side dishes! Yay for the "upping of umami"! :-)

                                                                                                                                                                                                                                2. Lots of cooking going on today, mostly comfort food since my friend is having her cancer surgery.... right now as I type this, I guess! Fortunately, she is only having a minor surgery, very minimal radiation for the next 6 weeks and no chemo!

                                                                                                                                                                                                                                  Green chili chicken enchiladas
                                                                                                                                                                                                                                  Stuffed manicotti
                                                                                                                                                                                                                                  Chicken pot pies
                                                                                                                                                                                                                                  Cottage Pie
                                                                                                                                                                                                                                  some soups, veggie sides and all the garnishes, etc.

                                                                                                                                                                                                                                  Extra pans/ containers are being made for me to feed the man and I'm filling lots of ramekins of the pasta/tortilla/potato/starch free ingredients for me.

                                                                                                                                                                                                                                  5 Replies
                                                                                                                                                                                                                                    1. re: weezieduzzit

                                                                                                                                                                                                                                      good to hear about your friend. she is lucky to have you making her delish food!

                                                                                                                                                                                                                                      1. re: weezieduzzit

                                                                                                                                                                                                                                        Wonderful news that your friend will not have to go through chemo...I know she and her family will enjoy all that good food you're cooking up. BTW...what exactly is Cottage Pie? I have heard of it but never have tried it before.

                                                                                                                                                                                                                                        1. re: littleflower

                                                                                                                                                                                                                                          Shepards pie is made with lamb, cottage pie is made with beef. Both are delicious if you ask me!

                                                                                                                                                                                                                                          Her awesome husband just came by and picked up the food. After much waiting (her surgery was bumped back a few hours- can you imagine the anxiety of having to wait even longer?!!?) they are home safe and it went very well! Woo hoo!

                                                                                                                                                                                                                                          With some luck she'll be back behind the wheel of her gorgeous vintage Cadillac convertible in no time. Its car show season, after all.... :)

                                                                                                                                                                                                                                          1. re: littleflower

                                                                                                                                                                                                                                            There's probably as many recipes for cottage (and shepherd's) pie as there are people who make it. It's minced beef cooked with onions and stock, topped with mashed potato and then baked for a while to brown the potato. Traditionally, it was a Monday night dinner, using up the leftovers from the Sunday roast.

                                                                                                                                                                                                                                            http://allrecipes.co.uk/recipe/359/tr...

                                                                                                                                                                                                                                        2. Wow, am I glad tomorrow is Friday although I'm on call this weekend, but still. It has been quite the looonnnggg day. It all kicked off with a fender bender at 730am and the work day ended with a nice slice to my index finger from a scalpel with 8 hours of standing in between. I think tonight I will take it easy on myself and have another omelet. They really do always soothe my soul and perhaps today I deserve some extra bacon and cheese. I am wishing and hoping for a relaxing weekend. I hurt my back 4 weeks ago and this has been the first week without pain with usual everyday so I hope to get back into the gym and not re-injure myself. SO and I are still water-logged from last week's carb fest which tempts us to cut back on our usual protein weekend refeed fiestas but I'm going to just tell myself that you can't gain too much weight in a week and just return to the usual weekly food schedule. Hopefully the weight will bounce back and we'll be back to usual soon without cutting into the weekend cooking fun.

                                                                                                                                                                                                                                          10 Replies
                                                                                                                                                                                                                                          1. re: fldhkybnva

                                                                                                                                                                                                                                            OUCH on the scalpel slice out of your finger and the fender-bender! I'm also looking forward to the weekend - can't come soon enough.

                                                                                                                                                                                                                                            1. re: fldhkybnva

                                                                                                                                                                                                                                              What a rough day. Did you need stitches? I don't blame you for wanting to take it easy tonight. An omlette sounds like a nice simple fill your belly meal.

                                                                                                                                                                                                                                              1. re: suzigirl

                                                                                                                                                                                                                                                No, it's a pretty minor cut but you always notice them when they are burning and then bleeding and you have no idea what you cut yourself on or what specimen so it gets a little scary since then you don't know what your risk is. I promptly stuck my finger in bleach for a good 5 minutes and grit my teeth through the burning as it kills pretty much anything. At least, I got to leave early and was quite refreshed when I walked into the warm sunny air. It was raining this morning so I thought it was still gloomy but the nice weather was quite refreshing. I get really bad on insomnia on Thursdays for some unexplained reason and have for years so I really hope to be able to get some rest tonight but I'm already on the couch with feet propped and ready for tasty eggs!

                                                                                                                                                                                                                                              2. re: fldhkybnva

                                                                                                                                                                                                                                                The weekend is almost here...sorry to hear that you had a rough day!! I am sure tomorrow and the weekend will be better days for you. A yummy omelette is an excellent choice for a no-stress dinner!

                                                                                                                                                                                                                                                1. re: littleflower

                                                                                                                                                                                                                                                  Thanks, I love the WFD support, just what I needed. Indeed, I think I should get on that weekend meal plan to revive my spirit. All winter we fell into a pattern of Fish Fridays but haven't had it much recently so perhaps it's time for a new weekly rotation.

                                                                                                                                                                                                                                                2. re: fldhkybnva

                                                                                                                                                                                                                                                  Not a great day eh fldhkybnva? A fender bender is never a good way to start the day... been there done that last fall, turned into a hit and run and the guy still hasn't paid to fix my car (they found him and arrested him).

                                                                                                                                                                                                                                                  1. re: juliejulez

                                                                                                                                                                                                                                                    Yea, accidents while I know they are not done on purpose are always so upsetting and frustrating. Here's to a wonderful weekend1

                                                                                                                                                                                                                                                      1. re: suzigirl

                                                                                                                                                                                                                                                        Thanks, it's kicking off great already. I have been in scrubs for 3 months and this morning I just decided to put on a nice spring dress and I feel tremendous! Now, weekend meal planning :)

                                                                                                                                                                                                                                                3. Flank steak marinated in chili de arbol salsa (our local Hispanic market sells a housemade pint for $1.50!) with sliced avocado on top and, of course, more salsa. Mexican street corn with cojita cheese. I live in the south, so it's grilling weather here!

                                                                                                                                                                                                                                                  4 Replies
                                                                                                                                                                                                                                                  1. re: SpiceMomma

                                                                                                                                                                                                                                                    Nice to meet you spicemomma(cute name). Your dinner sounds amazing. Drool, drool. Lucky you to get fresh house made salsa for 1.50 $ a pint. What a treat.

                                                                                                                                                                                                                                                    1. re: SpiceMomma

                                                                                                                                                                                                                                                      Great sounding dinner! don't you just love hispanic markets? And welcome... not sure I've seen you here at WFD before but if you've been here before, well, welcome anyway!

                                                                                                                                                                                                                                                        1. re: SpiceMomma

                                                                                                                                                                                                                                                          I love corn prepared that way! Welcome.

                                                                                                                                                                                                                                                        2. My comfort food pot roast dinner was huge success. The guys are finishing off the leftovers tonight.

                                                                                                                                                                                                                                                          I am heading to a cooking class tonight. So looking forward to it. It will be 5 different dishes along with a couple of fun margarita and tequila based drinks. A little late for cinco de mayo but its a cuisine where my expertise runs to more tex/mex. I will be prepared for next year!

                                                                                                                                                                                                                                                          14 Replies
                                                                                                                                                                                                                                                          1. re: foodieX2

                                                                                                                                                                                                                                                            The cooking class sounds like fun! Can't wait to hear the details of the 5 dishes that you're preapring there...and better yet drinks will be served!!

                                                                                                                                                                                                                                                            1. re: littleflower

                                                                                                                                                                                                                                                              Class was awesome! I would say that it was more South American influenced than Mexican but none of us cared-the food was that good! All of the recipes are keepers and I think I will make the ceviche as starter for our Mother’s Day BBQ and possibly the grilled corn too. Here is the menu:

                                                                                                                                                                                                                                                              1) Halibut Ceviche topped with avocado mousse and crispy tortillas served with a Rhubarb Grapefruit Margarita (yes I know not a “real” margarita but damn tasty!)
                                                                                                                                                                                                                                                              2) Ajo Blanco grape salad
                                                                                                                                                                                                                                                              3) Almon crusted haddock fish tacos served with Pineapple Jicama Slaw and topped with a lime crema. Served with nice white- Pazo Senorans Albarino 2011
                                                                                                                                                                                                                                                              4) Chipotle grilled skirt steak topped with chimichurri sauce served with grilled corn with cotija cheese. This was served with a fabulous Malbec. Catea High Mountain Vines 2010

                                                                                                                                                                                                                                                              One person was bummed that there was more wine than tequila drinks but I actually like the wine pairings. It’s also more what I would do at home. The two margaritas I had last night were almost enough to do me in, LOL!

                                                                                                                                                                                                                                                              What a great night!

                                                                                                                                                                                                                                                              1. re: foodieX2

                                                                                                                                                                                                                                                                This all sounds great, foodie! Glad you had fun. :-)

                                                                                                                                                                                                                                                                1. re: foodieX2

                                                                                                                                                                                                                                                                  Sounds fabulous, foodie! Where was the class if I might ask? And maybe you could share the Rhubarb Grapefruit Margarita recipe on the Rhubarb thread?

                                                                                                                                                                                                                                                                  1. re: GretchenS

                                                                                                                                                                                                                                                                    Its in Hingham. I have taken a number of the classes and they are a lot of fun. SHe takes the summers off though, boo hoo!
                                                                                                                                                                                                                                                                    http://www.lincolnstreetcookingschool...

                                                                                                                                                                                                                                                                    I must have left the recipes in my office! ARGH! I will post as soon as I get it.

                                                                                                                                                                                                                                                                    1. re: foodieX2

                                                                                                                                                                                                                                                                      That looks great, thanks so much! I am down visiting my father in Cohasset nearly every weekend so this is really good to know.

                                                                                                                                                                                                                                                                      1. re: foodieX2

                                                                                                                                                                                                                                                                        duh, just saw that classes are Tu and Th but then my Oldster would love a weeknight visit...

                                                                                                                                                                                                                                                                        1. re: GretchenS

                                                                                                                                                                                                                                                                          She will do a "private" on a Friday but I think you need to have at least 6 people. It makes for a great night out, great food and drinks. Her husband does the wine pairings and hasn't missed yet.

                                                                                                                                                                                                                                                                          If you decide to take a class let me know, we can have a 'hounds meet and greet! :)

                                                                                                                                                                                                                                                                      2. re: GretchenS

                                                                                                                                                                                                                                                                        I just posted the margarita recipe!

                                                                                                                                                                                                                                                                      3. re: foodieX2

                                                                                                                                                                                                                                                                        Wow! Sounds like a fun night with fantastic food - especially like the sound of the almond crusted haddock fish tacos w/lime crema!

                                                                                                                                                                                                                                                                    2. re: foodieX2

                                                                                                                                                                                                                                                                      I have been wanting to take a cooking class and looking for a fun-themed class which it sounds like your class will be tonight.

                                                                                                                                                                                                                                                                      1. re: fldhkybnva

                                                                                                                                                                                                                                                                        Not sure if you have a Sur La Table near you but they offer a great variety of cooking classes - some themed and others are more for skill.

                                                                                                                                                                                                                                                                      2. re: foodieX2

                                                                                                                                                                                                                                                                        Ooh, this sounds like fun! My dad bought me a tamale-making class for Christmas this year and I had great time and learned a lot (my first solo foray into tamales had been something of a disaster).

                                                                                                                                                                                                                                                                      3. I went to a restaurant for lunch yesterday and they had navy bean and ham soup. Like a dummy I didn't get it and i still want some. Sooooo, tonight is navy bean and ham soup with turkey sandwiches. I haven't decided if I will make the sammies warm or cold but i will let the man decide when he gets home. Looking forward to having a bowl full of comfort.

                                                                                                                                                                                                                                                                        1 Reply
                                                                                                                                                                                                                                                                        1. re: suzigirl

                                                                                                                                                                                                                                                                          I am so into soup these days, I have no idea why as it's warming up outside.

                                                                                                                                                                                                                                                                        2. 2 nights ago I made Beef rendang and was pleased at the way it turned out. So last night I had some leftover meat and rather than freeze it I fired up the grill.
                                                                                                                                                                                                                                                                          Onions, mini-courgettes,red and orange peppers and portabellas on the grill...then sprinkled some Montreal steak sesoning on the beef and grilled that over high heat. I had some delicate sweet corn and red beans and rice on the side. It was all quite yummy. Pleased with the red beans and rice as it was my first attempt at same.

                                                                                                                                                                                                                                                                          Tonight, leftover Chicken Vinaigre so I can get some other tasks ticked off of my list. Slowly we are creeping towards nice Spring weather.

                                                                                                                                                                                                                                                                          1 Reply
                                                                                                                                                                                                                                                                          1. re: twodales

                                                                                                                                                                                                                                                                            Ah, beef rendang. It's been awhile. Excellent call. Well done on the other meals, too.

                                                                                                                                                                                                                                                                          2. I went freezer diving and pulled out a Lou Malnati's deep dish sausage pizza. Sometimes you just have to give a nod to our Second City cousins.

                                                                                                                                                                                                                                                                            Beer and house red will be on the counter, NCIS yet again on the plasma (Deb insists).

                                                                                                                                                                                                                                                                            15 Replies
                                                                                                                                                                                                                                                                            1. re: steve h.

                                                                                                                                                                                                                                                                              INSTANTLY JEALOUS. did you pick it up while there, or did you order it shipped? i just had my first one ever last week while on vacation and am craving it.

                                                                                                                                                                                                                                                                              enjoy!

                                                                                                                                                                                                                                                                              1. re: mariacarmen

                                                                                                                                                                                                                                                                                I order a six pack (two cheese, two sausage, two pepperoni) maybe 2-3 times a year. They're shipped in a styrofoam container with dry ice. Good stuff.

                                                                                                                                                                                                                                                                                  1. re: mariacarmen

                                                                                                                                                                                                                                                                                    Yeah, but with Little Star, Paxti's and Tony Gemignani's new place (Capo's?) up in North Beach, frozen stuff from Chicago might come in a distant fourth.

                                                                                                                                                                                                                                                                                    I envy your easy access to good food.

                                                                                                                                                                                                                                                                                    1. re: steve h.

                                                                                                                                                                                                                                                                                      I am not a huge fan of Little Star - although i admit i haven't tried their deep dish, just their regular. Tony's is fantastic, but not deep dish. or are they opening one that serves deep-dish? maybe i need to investigate. still have not tried Paxti's. and we have Zachary's, which everyone here loves for deep dish. i did too, but then i had Malnati's. something about that crust... buttery....

                                                                                                                                                                                                                                                                                      but you're right. we have a lot to choose from. we shall not go deliciously unfed.

                                                                                                                                                                                                                                                                                  2. re: steve h.

                                                                                                                                                                                                                                                                                    Granted frozen isn't fresh but sometimes it works. If anyone is craving goodies from Chicago there is a website that can help you out. It is called "Tastes of Chicago".

                                                                                                                                                                                                                                                                                    You can find everything there from pizzas, hot dogs, Italian beef, cheescake, popcorn to candy. I have no connections to the business except as a customer. I have had items shipped to grateful ex-Chicagoans and have been happy with the service.

                                                                                                                                                                                                                                                                                    1. re: steve h.

                                                                                                                                                                                                                                                                                      I was once detained at O'Hare because my carry on was filled with suspicious metallic objects. The TSA agent became wide eyed when he pulled out 6, deep-frozen Lou Malnati's pizzas from my suitcase. I bring a separate bag now to transport my pizzas by air.

                                                                                                                                                                                                                                                                                  3. re: steve h.

                                                                                                                                                                                                                                                                                    "NCIS yet again on the plasma (Deb insists)."

                                                                                                                                                                                                                                                                                    :-D She's got good taste.

                                                                                                                                                                                                                                                                                      1. re: steve h.

                                                                                                                                                                                                                                                                                        Awwww. She's got you. Obviously she has good taste.

                                                                                                                                                                                                                                                                                    1. re: steve h.

                                                                                                                                                                                                                                                                                      Mmmmmm - we love Lou's sausage! We're heading into Chicago today to celebrate Mother's Day with MIL, and that means that tonight I get to have Pizano's! Which, for a little Chicago pizza history, is a result of a rift in the Malnati family - same buttery crust!! So on the menu will be the deep dish tomato, basil and garlic and thin sausage. Wine (me) and beer (hubby). Almost makes going in worth it. :)

                                                                                                                                                                                                                                                                                      1. re: iowagirl

                                                                                                                                                                                                                                                                                        Very cool. Deb and I are big fans of Chicago. The food scene is world class.

                                                                                                                                                                                                                                                                                        1. re: steve h.

                                                                                                                                                                                                                                                                                          It is - And it really is a friendly and accessible big city. I only wish that we had more time to play when we visit, but MIL and SIL are NOT foodies, so .... except for the rare times we "sneak" in without telling anyone, we are mostly confined to the burbs. But I do get great deep dish, good corned beef/pastrami and decent lox and bagels, so I can't complain too much!

                                                                                                                                                                                                                                                                                        2. re: iowagirl

                                                                                                                                                                                                                                                                                          Iowagirl: My college student child intro'd me to Pizanos. On certain nights the kids get free pizza as long as they buy beverages. Downtown Chicago has a large student population (about 220,000) so I think it keeps Pizano's busy after the commuters go home.

                                                                                                                                                                                                                                                                                      2. I had to trek right across town to order a sofa (we're kind of camping out in the new house still) and got caught in a rain shower so we killed two birds with one stone and avoided the rain and cooking dinner (husband now in the UK for 2 weeks) in my favourite pizza place - 2 Amys. We shared a plate of San Daniele and a margherita (they meet D.O.C. standards, apparently) My 3 year old got a bit angsty towards the end so to spare the other diners we skipped dessert (sad, they do killer marsala custard!) but I really enjoyed my cocktail, an Italian Hound - made me think of you guys!

                                                                                                                                                                                                                                                                                        2 Replies
                                                                                                                                                                                                                                                                                          1. re: helen_m

                                                                                                                                                                                                                                                                                            They have the best small plates! You must check out Menomale for really good DOC pizzas: http://menomale.us/

                                                                                                                                                                                                                                                                                          2. The BF outdid himself tonight, with another fusiony meal. spiced ground beef (curry powder, which he then doctored up with more cumin, cinnamon, turmeric, pepper, etc.) were turned into skewerless kabob thingies, which were panfried and served with his homemade hummus (his first time - really, really good!), his homemade puris with nigella seeds, s&p, a little oregano this time, his homemade zatar for his zatar cucumber salad, and some jasmine rice. i left my rice behind as i inhaled three puris smothered in hummus. i kinda just fell a little more in love.

                                                                                                                                                                                                                                                                                             
                                                                                                                                                                                                                                                                                             
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                                                                                                                                                                                                                                                                                            1. re: mariacarmen

                                                                                                                                                                                                                                                                                              Aw how sweet, the way to your heart is through your tummy! ;) sounds and looks fantastic, he really nailed that dinner!

                                                                                                                                                                                                                                                                                              1. re: mariacarmen

                                                                                                                                                                                                                                                                                                Wow, that looks terrific. Nice going, BF!

                                                                                                                                                                                                                                                                                                1. re: mariacarmen

                                                                                                                                                                                                                                                                                                  It looks delicious, and the BF sounds like a keeper.

                                                                                                                                                                                                                                                                                                  1. re: mariacarmen

                                                                                                                                                                                                                                                                                                    As if the kofta kabobs weren't impressive enough! Warm nigella puris with hummus sound incredible!

                                                                                                                                                                                                                                                                                                    1. re: JungMann

                                                                                                                                                                                                                                                                                                      thank you for giving a name to the spiced ground beef thingies, JM!

                                                                                                                                                                                                                                                                                                      and thanks everyone.

                                                                                                                                                                                                                                                                                                      1. re: mariacarmen

                                                                                                                                                                                                                                                                                                        My heritage is from a part of the world rife with spiced ground beef thingies! Lunch yesterday consisted of one in a log shape with chopped cilantro and another of spiced ground beef pureed with chana dal and formed into patties.

                                                                                                                                                                                                                                                                                                  2. Tonight was a bit of a fridge free for all.
                                                                                                                                                                                                                                                                                                    Chana dal soup from earlier in the week (sunny yellow!) with orange and red peppers diced in the middle on a bit of sour cream, then sprinkled with cilantro. What a beautiful absolutely vivid presentation (I need to remember that one!). I made some old school chopped ham salad with green olives (hello.... 1967) with a mix of nibbles like crackers, cheese, pickled cucs and hot gardiniera.

                                                                                                                                                                                                                                                                                                    Sometimes mix and match dinners really soothe the soul when you can just pick and choose...talk about the day....sip some wine.... Not much clean up ;)

                                                                                                                                                                                                                                                                                                    2 Replies
                                                                                                                                                                                                                                                                                                      1. re: sedimental

                                                                                                                                                                                                                                                                                                        I'm with you---all about snacking sometimes!

                                                                                                                                                                                                                                                                                                      2. I'm going to slob in front of the TV this evening, nibbling on "stuff" from the supermarket deli counter. There's a slice of salmon quiche, a couple of slices of organic ham, a tub of mixed roasted vegetable salad. From the fridge, leftover spuds just need chopping and mixing with mayo and chives. There's leftover asparagus. Should I still be peckish, there's Sparkenhoe Red Leicester and a couple of slices of raspberry cheesecake.

                                                                                                                                                                                                                                                                                                        Meanwhile, herself will be eating (or more, likely, not eating) whatever crap Virgin Atlantic throw at her.

                                                                                                                                                                                                                                                                                                        1 Reply
                                                                                                                                                                                                                                                                                                        1. re: Harters

                                                                                                                                                                                                                                                                                                          Wow, that sounds like my kind of feast!

                                                                                                                                                                                                                                                                                                        2. LindaWhit and her mom were smart to have an early Mother's Day Brunch last Sunday. The traffic in Massachusetts is supposed to be awful starting at noon today and continuing Sunday so staying put and enjoying the monotony of a typical weekend sounds great to me. Tonight is cheeseboigah night. Thanks to the new Whole Foods on the block having the 90 per cent lean on sale we've got the meat covered (but I plan to learn to grind my own when we move to the sticks). Not too crazy about the buns (too small and puffy) but they will have to do. Tomorrow is a diner breakfast and dinner from the fancy veg grocery place- probably mushroom lasagna for me and bolognaise lasagna for hubby. Grilled veg from the salad bar. Hope they have some asparagus on sale for Sunday dinner, TBD.
                                                                                                                                                                                                                                                                                                          I'm afraid to try to eat out Sunday but think I'll try for a late lunch if I can get a table outside the Japanese bakery. I love their little egg salad sandwiches on pullman bread, crusts cut off- pure nursery food- with a Thai iced tea to wash them down. I entertain myself tossing crumbs to the tiny but vicious birds that hang out there- this will help me get ready for our open house next weekend, which is ironically Pentecost when we all begin to speak in tongues.
                                                                                                                                                                                                                                                                                                          Happy Mother's Day to all the WFD moms and those of you who are lucky to still have mothers to visit with or call.

                                                                                                                                                                                                                                                                                                          6 Replies
                                                                                                                                                                                                                                                                                                          1. re: Berheenia

                                                                                                                                                                                                                                                                                                            Ugh, why is the traffic supposed to be so bad?? My son has a LAX tournament in Andover on Sunday afternoon and I am all the way on the South shore.

                                                                                                                                                                                                                                                                                                            The good news is some 'hounds pointed me to a few local/non mother's day type options for dinner on the way home.

                                                                                                                                                                                                                                                                                                            <<Happy Mother's Day to all the WFD moms and those of you who are lucky to still have mothers to visit with or call.>>

                                                                                                                                                                                                                                                                                                            Ditto!!!

                                                                                                                                                                                                                                                                                                            1. re: foodieX2

                                                                                                                                                                                                                                                                                                              Apparently Mothers Day weekend 2012 was a record breaker - worst traffic day of 2012 on the Mass Pike and the Cape Cod bridges. So dire warnings on the TV news but they always blow everything out of proportion to get the ratings up so who knows. Maybe everyone will take heed and stay off the roads! :)

                                                                                                                                                                                                                                                                                                            2. re: Berheenia

                                                                                                                                                                                                                                                                                                              I just had a friend who headed south to Long Island around 2pm - and she said the Mass Pike was horrendous. I hope she got there quickly enough once she got off the Pike!

                                                                                                                                                                                                                                                                                                              1. re: LindaWhit

                                                                                                                                                                                                                                                                                                                To Long Island? "Hahahah," she laughed, hollowly. No chance LW. The Long Island Expressway is the devil's own.

                                                                                                                                                                                                                                                                                                                1. re: roxlet

                                                                                                                                                                                                                                                                                                                  I have a feeling she's well versed in the LIE. She's been traveling back and forth to there from Boston almost every weekend for the past 4-6 months (her mother is very ill and had to undergo a leg amputation). I was just hoping that the Mass Pike and Route 84 or whatever road she takes south towards L.I. opened up for her soon after she got out of the immediate Boston area...at least before it clogged up again near L.I.

                                                                                                                                                                                                                                                                                                            3. WFD is still up in the air. I'm feeling infinitely better today and the weather is gorgeous! I think I'll take advantage of the nice spring day and browse the local market and come up with dinner sometime later. I have some shrimp in the fridge that I'd like to use so will either grab some fish or go where the store leads me. SO and I for some reason decided to make mushroom salt last night so of course I'll have to test that out today and I'm sure it will become a regular ingredient. Does anyone else use flavored salts much? Do you mostly add them at the end or use them in marinades and the like?

                                                                                                                                                                                                                                                                                                              8 Replies
                                                                                                                                                                                                                                                                                                              1. re: fldhkybnva

                                                                                                                                                                                                                                                                                                                Please, I need details on this mushroom salt of which you speak. I don't really use flavored salts much but I do have a beloved jar of lavender salt I get from the Charleston FM - great on sliced garden tomatoes.

                                                                                                                                                                                                                                                                                                                1. re: tcamp

                                                                                                                                                                                                                                                                                                                  We just ground up some dried mushrooms with sea salt and peppercorns although also made a batch of this recipe http://www.gilttaste.com/stories/324-... with nutmeg and thyme because we are fungi-heads. I can't wait to test it out. I think in the next few weeks I'll make some mushroom broth as well.

                                                                                                                                                                                                                                                                                                                  1. re: fldhkybnva

                                                                                                                                                                                                                                                                                                                    Thanks, I pretty much adore anything Melissa Clark makes.

                                                                                                                                                                                                                                                                                                                    This is all reminding me of a delicious curry salt that was given to me a few years ago. I need to find a good recipe for that.

                                                                                                                                                                                                                                                                                                                    1. re: fldhkybnva

                                                                                                                                                                                                                                                                                                                      I've never tried making flavoured salts but I fancy giving it a go and your mushroom one sounds fab.

                                                                                                                                                                                                                                                                                                                      I reckon it would really add to a mushroom risotto, esp when you can only get hold of buttons and portobellos.

                                                                                                                                                                                                                                                                                                                  2. re: fldhkybnva

                                                                                                                                                                                                                                                                                                                    I use them mostly for finishing a dish. There are a few that add a nice flavor to marinades and salad dressings.

                                                                                                                                                                                                                                                                                                                    I made the porcini parmesan salt from chow to give as gifts over the holidays last year and I have to say it was wonderful! It was great sprinkled over a simple aglio e olio, on popcorn and scrambled eggs, The shelf life was short though, even in the fridge. So now I make very small batches for our own personal use.

                                                                                                                                                                                                                                                                                                                    My son favorite is truffle salt sprinkled on cheddar goldfish. When he was in kindie he brought it in for class snack and I thought the teacher was going to die! More than half the kids loved it though. My SIL bring back the real deal from Germany and/or Italy when she goes. Thankfully a little goes a long way as it is pricey.

                                                                                                                                                                                                                                                                                                                    My all time flavored salt though is “Jane’s Crazy Mixed Up” . I use it on everything. Great for sprinking an also in marinades, dressings and even in sauces and pasta bakes. Bonus is I can often find the medium sized shakers at Ocean State Job Lot for 99 cents. Her pepper is quite good too

                                                                                                                                                                                                                                                                                                                    http://www.janeskrazy.com/products.asp

                                                                                                                                                                                                                                                                                                                    1. re: foodieX2

                                                                                                                                                                                                                                                                                                                      Yes, I planned to use it tonight sprinkled on an omelet which I thought would be nice. How long were you able to keep it in the fridge?