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What's for Dinner #219 - the pre-Memorial Day Weekend Edition [OLD]

It's been a long week - and it's only Wednesday! Hopefully some good cooking is going on in your houses.

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  1. My long holiday weekend starts tomorrow evening (thankfully!) as I took Friday off from work (thankfully!). I need a break from things there, even if I'm not going anywhere this weekend, except for driving Mom around to look at new couches.

    I'm inordinately tired, so no cooking for me - and I still have some fridge clean out to do - so it's a Bits and Bobs dinner:

    2 small slices of beef tenderloin
    2 small slices of roast chicken (with a bit of gravy)
    a scoop of mashed potatoes
    a heaping spoonful of peas

    That should tide me over. I hope I'm up for cooking tomorrow - I've taken something out of the freezer, so I'd better be!

    5 Replies
    1. re: LindaWhit

      Hope the tired is just an unusual thing and doesn't turn into a bug :/ Your bits and bobs sound pretty good!

      1. re: LindaWhit

        Your bits/bobs dinner sounds like a gourmet meal to me!! Yummy.

        1. re: LindaWhit

          Agreed Linda, your bits & bobs sound plenty good. Nothing worse than coming home exhausted and hungry without a plan or anything appealing to eat so you're in good shape tonight.

          Tomorrow, regardless of whether you have a desire to cook, I hope you have the strength to pour a glass or three of wine to celebrate Long Weekend's Eve!!
          ; - )

          1. Woot! Hope mine turns out good---the occasion? mangator will arrive home in a timely manner. He's spent a lot of hours learning some stuff for his new job, and finally feels more relaxed now.
            So, the smažený sýr that didn't happen last night happens tonight. Boiled taters with dill and cucumber salad on the side.
            If you missed what the heck this stuff is, here is a link.http://en.wikipedia.org/wiki/Sma%C5%B...
            Odd dinner for a hot day, but with the AC cranked, I'm ready to roll!

            9 Replies
            1. re: alliegator

              Ooh, I'd like to have me some of that cheese allie...sounds outstanding!!!

                    1. re: alliegator

                      holy cow that looks delicious!! and such a nice combo.

                      1. re: alliegator

                        I could eat that with careless abandon. Cheese is one of my favorite foods

                        1. re: suzigirl

                          You and Gretchen s really should give it a try. Just cheese, flour, egg, breadcrumbs. It's all over in 10 minutes and you have a plate of ooey gooey goodness!!

                      2. Burgers.

                        Burgers are on the menu tonight. All the usual suspects: house-ground meat, white American cheese, caramelized onions, potato rolls. Beer for me, wine for Deb.

                        Yankees will be on the plasma. There's a Junior's Cheesecake that's been sitting in the coolerator for a few days now. I keep threatening but have yet to pull the trigger. This will change.

                        34 Replies
                        1. re: steve h.

                          :::looking imploringly at steve h.:::: Oh, steve....would you please make a burger for me, too? That sounds so good.

                          And EAT THE CHEESECAKE!!! :-P

                          1. re: LindaWhit

                            Medium or medium rare?

                            Oh yeah, I'm diving into Brooklyn's best export tonight come hell or high water.

                            1. re: steve h.

                              Although I am full to the brim from my dinner and this question was directed to LW not me, I still probably could manage to find room for one of ya'lls gourmet burgers cooked Medium with carmelized onions, please. :-)

                                1. re: steve h.

                                  Your wife has good taste. I will concur with her and go with a glass of wine. LOL sometimes wish that all of us on this board were in some sort of alternate universe where the possibility of sending food near instantaneously was indeed a reality. Anyways, ya'll enjoy your meal!

                              1. re: steve h.

                                I defer to chef's choice on the doneness. :-)

                                And I didn't say swim in the cheesecake! Besides, Deb won't want to deal with the cleanup.

                                  1. re: steve h.

                                    I've lived in NYC for over 10 years and had never had Junior's cheesecake until recently, when someone brought one to a potluck. How good can it be, I thought? OMFG. Some of the best cheesecake I've ever had - I made an absolute glutton of myself. Enjoy!

                                    1. re: biondanonima

                                      Not sure if you or anyone else on this board watches QVC (I watch In the Kitchen with David sometimes on Wedneday nights and Sunday afternoons). You can buy Junior's cheesecakes (oftentimes in a sampler pack) and get them shipped right to your home.

                                      Here's the link: http://www.qvc.com/CatalogSearch?lang...

                                      .

                                      1. re: biondanonima

                                        Now I must get a slice... via hook or crook (or internet shameless hussy recipe) as God is my witness, I will eat Junior's cheesecake.

                                        Note to all; have had a cheesecake craving for several weeks I can't seem to shake; even thinking of cheesecake ice cream, which is an abomination, IMB).

                                        So, then, I shall go forth and find a recipe or order one. Information forthcoming. Thanks for caring:)

                                  2. re: steve h.

                                    I sense a theme here so far on this thread - what seems to be the ordinary (leftovers a la LW and burgers by you) somehow by creativity from those on this board you're turning them into a proper meal with style. What kind of Junior's cheesecake do you all have - a traditional NY style?

                                    1. re: steve h.

                                      Ummmm, I so wish I had a local source for potato rolls...or a neighbour that loved to bake!! ; )

                                      Your meal sounds terrific steve!

                                      1. re: steve h.

                                        I really want a burger now too. I was spoiled in the UK being able to buy Heston Blumenthal burgers in our local Waitrose, they were amazing.

                                        What cut of beef do you use Steve? My husband is bringing the grinder attachment to my UK kitchenaid over for my US one (I'm assuming they are compatible?) so my plan is to develop my own house-ground burgers too!

                                        1. re: helen_m

                                          Fat is key. State-side, a chuck will always work by itself. Chuck, brisket, short rib at a 3:1:1 ratio is killer.

                                          I know you'll adjust the grind to your tastes but you have a pretty good starting point here.

                                          1. re: steve h.

                                            Thank you! I agree that fat is key. I'll let you know how it goes.

                                        2. re: steve h.

                                          Steve, I'm 20 minutes from Tropicana field and Yanks will take their whuppin' right in from of me.....
                                          Smoked sweetbreads with chimichurri and nice local corn on the menu.

                                          1. re: Veggo

                                            smoked sweetbreads! wowza.... where does one get their own sweetbreads? perfect combo too, with the chimichurri...

                                            1. re: mariacarmen

                                              At Bravo, a large Latin market in Bradenton.

                                              1. re: Veggo

                                                Where is Bravo at? I would like to go. I would love if you can supply me with the address. Thanks in advance

                                                  1. re: Veggo

                                                    Thank you. I can't wait to check it out. And it will be easy to find.

                                                    1. re: Veggo

                                                      I went there a few years ago when they first opened. I had forgotten all about it. The prices and selection were really, really good but it was an hour drive for me with stop start traffic. I guess I just forgot about it because the traffic was a pain. I need to suck it up and get back there with a plan instead of going to check out a new market on a whim like I did the first time.

                                                      1. re: suzigirl

                                                        Indeed. It took the Rays 3 tries, but we beat the Yankees this afternoon! Corn and crab cakes soon.

                                                        1. re: Veggo

                                                          My man was very excited about that.

                                              2. re: Veggo

                                                You're taking dinner to the game?????

                                                1. re: c oliver

                                                  Tailgating, grilling, and beer are encouraged at the Ray's lots. 4 in the vehicle and parking is free, with abundant Porto-Lets. 72 degrees in the stadium.

                                                  1. re: Veggo

                                                    Excellent.

                                                    You and the dozen or so other fans in attendance will face a decimated Yankees squad. No quarter!

                                                    1. re: Veggo

                                                      I guess I never heard of tailgaiting at a baseball game. Just checked and that game is tomorrow night so hoping you don't camp in the parking lot :)

                                              3. Fresh Market has a sale on Italian Sausages which we love this week, so that was the inspiration for tonight's pasta dinner. Sauteed onions until translucent as well as sliced red peppers, then threw in a couple of anchovies to melt down. Crushed garlic was then added to the pan for about a minute, then deglaced pan with rose' wine (usually we add white wine but wanted to see if the flavor profile would be different with rose'). Reduced sauce then added two rather nice looking peeled/seeded then chopped tomatoes to the pan, along with sliced Italian Sausages that were shy of being done by about 5 minutes. Cooked for 5 minutes to allow for ingredients to meld together, then spaghetti was added to the pan along with a few splashes of pasta water. I really liked the rose' wine in it along with the anchovies. Flavor umami.

                                                4 Replies
                                                1. re: littleflower

                                                  I love sausage pasta littleflower but I've never thought of using rosé ..what a great idea. Definitely something to keep under my hat, especially in the summer months when we tend to have rosé in the house.

                                                  Note to self: don't drink all the rosé !!!

                                                  1. re: Breadcrumbs

                                                    Thanks, I really liked the rose' wine with the sausage...and the sauce it created combined with the pasta was incredible. Do try it and let me know what you think of it, and yes I know from experience it is hard to not drink all the rose'. :-)

                                                  2. re: littleflower

                                                    I like the idea of using rose too, perfect for sausage pasta I would think! I bought some rose vinegar recently and am converted, it's lovely.

                                                    1. re: helen_m

                                                      Thanks helen...it was perfect with the sausage and I will use it from now on instead of using white wine to deglaze the pan. I have never heard of rose' vinegar, I bet that too is great and would make an incredible vinaigrette!!

                                                  3. I knew well in advance that last night would be a late dinner due to work commitments so I roasted up some beets and steamed and shocked some snap peas and whisked up a dressing on Monday (a holiday here in the great white north) so all I needed to do last night was assemble and serve along w a Melton Mowbray pie that mr bc agreed to pick up.

                                                    The salad was great but the pie was a big disappointment. It's been a while since we've purchased one from that supermarket and it was so nasty I ended up calling them. Turns out they have a new (and crappy) supplier. Ah well, lesson learned. Thank goodness neither of us were starving...and as it turned out, it was a good excuse to eat ice cream afterwards!! ; )

                                                    Tonight I made an asparagus pesto from asparagus mr bc picked up at a local farm this afternoon. Whole wheat pasta is on the boil as I type and mr bc is shredding some roasted chicken I had in the freezer. It's after 8 and we're hungry...fingers crossed we have more success tonight.

                                                     
                                                     
                                                     
                                                    20 Replies
                                                    1. re: Breadcrumbs

                                                      Asparagus pesto...do tell? What's your recipe?

                                                      1. re: fldhkybnva

                                                        I've winged it in the past but this time around I worked w a recipe I found in the local paper:

                                                        http://www.theglobeandmail.com/life/f...

                                                        The changes I made were to roast my asparagus first (adding in some additional spears so I could reserve them and toss them in the finished pasta). I also used sliced almonds instead of the pine nuts since we're nervous about pine mouth.

                                                        I roasted using the instructions I'd provided in the prior WFD thread - approx 10 mins at 400°F tossing once.

                                                          1. re: fldhkybnva

                                                            Just in case it's of interest, I wanted to share another link. I subscribe to a wonderful magazine called Edible Toronto and the spring edition has a really interesting recipe for Roasted Asparagus Pesto that uses hazelnuts and hazelnut oil. I think it will be wonderful. I just Googled it and fortunately it's available online here:

                                                            http://edibletoronto.com/spring-2013/...

                                                            1. re: Breadcrumbs

                                                              Bc, that sauce sounds amazing! I've often seen but never purchased hazelnut oil at places like Home Goods. I might just have to do so to try this out this weekend - sounds like tossing the pesto with pasta and maybe some sauteed chicken would be great - thanks for the link!

                                                              1. re: LindaWhit

                                                                My pleasure Linda. Do let us know if you do try it. I think it would be wonderful with chicken...and maybe some roasted red peppers for a little sweetness too.

                                                              2. re: Breadcrumbs

                                                                Is Edible Toronto a paid subscription? Edible produces local magazines for Manhattan and Brooklyn that one can get for free at many high end shops. But then there are stands I see which sell the magazine. Not quite sure how that business plan works.

                                                                1. re: JungMann

                                                                  Hi JM. Edible Toronto is available by paid subscription however, as you say, it is also available free at a variety of shops, markets and restaurants. My understanding was that the places where it's available for free are advertisers.

                                                                  I was finding that by the time I remembered to go and look for the magazine, the free supply had already disappeared and since I enjoy the magazine so much, I decided it would be better to simply subscribe to it and ensure I rec'd a copy.

                                                                  Speaking of Edible Brooklyn, I don't know if you've seen it but they produced an absolutely wonderful cookbook. It happened to be available on a discount table at a local book shop and since our climates and growing seasons are similar, I decided to purchase the book. I have to say, it's a real gem.

                                                                  1. re: JungMann

                                                                    We have Edible Reno-Tahoe and I pick it up at WF and our local co-op.

                                                          2. re: Breadcrumbs

                                                            I haven't heard of a Melton Mowbray pie...what does it consist of?

                                                            1. re: littleflower

                                                              Melton Mowbray is a region in England and they are most famous for their spiced pork pies. So special are these pies that the folks in MM have rec'd an EU PGI designation much like that for Balsamic vinegar or Parmesan cheese. Of course they also have their own association.

                                                              You can read all about them and their pies here:

                                                              http://www.mmppa.co.uk/

                                                              1. re: Breadcrumbs

                                                                Interesting, thank you! I enjoy learning so much about food from everyone on this board.

                                                                1. re: Breadcrumbs

                                                                  Without wishing to be overly pedantic, but Melton Mowbray is a small village, rather than a region - although the PGI does permot a slightly wider designated area for production. The region of England that it's in is the East Midlands.

                                                                  I think there is only one producer that is actually in Melton - that's Dickinson & Morris which is, without question, the best known of them, as it supplies to most supermarket chains.

                                                                  1. re: Harters

                                                                    Thanks harters, much appreciated. Region was a poor choice of words.

                                                                    Interestingly there was a tv segment about this that aired here in Canada on the Food Network and they were interviewing a pie maker that lived just outside the village and he wasn't at all happy about the PGI designation because it prevented him from using the Melton Mowbray name yet it seemed to be widely recognized that his pies were prepared in a way that was most closely aligned with traditional practices and were superior to those produced in the village. I did get the impression this was small batch production.

                                                                    1. re: Breadcrumbs

                                                                      The pork pie, as the style made in Melton Mowbray, is made across the UK. Much of it on an industrial basis. But also craft production on a smaller basis.

                                                                      PGI status can lead to anomalies. Stichelton cheese looks like a Stilton, tastes like a Stilton and is made in the designated area for Stilton production - but it uses unpasteurised milk so cannopt be called a Stilton. Newcastle Brown Ale used to hold PGI status. Buit then it wanted to move its brewery out of the city to the other side of the River Tyne into Gateshead. It could no longer have the PGI and had to apply to have it cancelled.

                                                                      Here's a list of the UK foods holding one of the protected status designations - http://en.wikipedia.org/wiki/List_of_...

                                                                      1. re: Harters

                                                                        Fascinating harters! I had no idea there were so many UK foods holding that designation. Thanks for that link!

                                                                        1. re: Breadcrumbs

                                                                          It's not a guarantee of quality though, only of production standards. For example, Beacon Fell is the only Lancashire cheese with a designation, yet it wouldnt make my Top 5 of the county's cheeses

                                                                          1. re: Harters

                                                                            Perhaps more of a marketing tool then harters? It does create a sense of exclusivity.

                                                                            It reminds me of an article I read about mass produced deli meat products that tasted pretty horrible and were likely full of chemicals. When the products were re-branded with a fabricated name (something like Herrington Brook Farm Heritage Collection) folks perceived them to taste better and indicated they were significantly more likely to purchase them or recommend them to a friend. Funny that!

                                                                            1. re: Breadcrumbs

                                                                              The best Brit example of good marketing is the humble pilchard. A century ago, it was the mainstay of the fishing industry in south west England. Thousands of tons were landed each year and they were available fresh or tinned.

                                                                              And then they fell out of fashion. Almost completely by about 1990. Then someone struck on a great rebranding idea. And the "Cornish sardine" was born. And very popular it's become.

                                                                              1. re: Harters

                                                                                That's a great story harters. Genius!