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What's for Dinner #221 - The post-Memorial Day Edition [Thru Jun 3, 2013]

  • roxlet May 29, 2013 01:45 PM
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It's been so cold here in the NE, and now tomorrow, it's supposed to be 90 degrees! Talk about whiplash!

Looking for something light tonight, I have some ground turkey defrosting, and I will make meatballs with cilantro and green onions that I will cook in Maya Kaimal's vindaloo sauce. A salad will follow.

What's cooking in your kitchen?

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  1. It's my first try at a parsnip and blue cheese soup tonight. I'm dithering about what to serve with it. It's a meat free night tonight so I'm thinking perhaps just a green salad as I think the soup might be quite rich. Any other suggestions?

    8 Replies
    1. re: Frizzle

      That sounds good Frizzle and I think you're right, something with some acidity like a salad or an antipasti (roasted veggies w balsamic glaze or lemon) would be great.

      Of course bread always comes to mind. A focaccia with a lemon herb topping would be nice too.

      1. re: Breadcrumbs

        Ooh that sounds great - the focaccia topped simply but flavorfully with a lemon herb topping.

        1. re: Breadcrumbs

          Bread it is! Thank you.

        2. re: Frizzle

          This soup sounds quite creative and delicious.

          1. re: Frizzle

            I loved this soup. I didn't get a chance to get focaccia but I did make a lemony thyme & garlic dressing for what bread was at hand. The lemon was very much needed on the bread as the soup was rich. I couldn't finish my plate. Thanks for the suggestions!

             
            1. re: Frizzle

              Ooh that lemony/garlic dressing sounds right up my alley...can you share how you make yours?

              1. re: littleflower

                We used the olive oil that was leftover from roasting the parsnips so it had the parsnip flavour plus salt and pepper. To that we added lemon zest from one lemon, fresh thyme leaves and crushed smoked garlic. The garlic choice was based only on the fact we had run out of garlic but I think the smoked garlic was mellower than straight garlic and was very nice but not essential.

                1. re: Frizzle

                  Sounds fantastic Frizzle...thanks for sharing the recipe. Smoked garlic sounds like an interesting twist to the standard garlic or even roasted garlic. Mmm!!!

          2. It's a dinner OUT tonight with a friend. One of those "we need to catch-up" dinners - and timing is perfect. I'm in dire need of a glass of wine, and she owes me one. :-)

            1. Long day at work today so my client asked me if i wanted a drink. Why not? It was a tiny can of strawbeerita. Has anyone had these? I suggest you don't. What is bud lite thinking? Vile sugar syrup stuff. Blech.
              Anyhow, last night was a big plate of puttanesca. Five different kinds of olives that I have promptly forgotten most of, but that included kalamata, Greek, queen, picholine and something else. Look at there I remembered most of them. Some capers and chil flakes went in with San marsano tomatoes and garlic, oregano, basil etc... And a nice salad of some bitter greens I traded for some tomatoes. I love having a friend with a garden that can grow things that won't make it in my yard. Tomatoes, purple peppers and the last of the stagger broccoli florettes in the salad.
              Tonight is going to be Sheppard pie because the butcher had ground lamb today. I am browning some onion and crimini mushrooms in the pan with garlic and adding the mince. Peas in when it browns. A generous helping of badia and pepper and a sprinkling of flour mixed in and covered with beef broth and left to thicken. Yukon gold cheddar mashed for the top. Stewed tomatoes and zucchini for the side.

              14 Replies
              1. re: suzigirl

                skip the horrible strawbeerita, pass the sheperd's pie and a glass of red!

                1. re: gingershelley

                  You are in luck. I am having Entwine Merlot. Pull up a chair. We have plenty. Just save enough for my bf's lunchbox and he will remain an impecable host. :-)

                2. re: suzigirl

                  Haven't had the strawberita but I've had the limearita and agree, vile.

                  1. re: juliejulez

                    She offered me a second and I said I had to go. I think a second would have made me ill.

                  2. re: suzigirl

                    I am probably teonly person around who has not had sheppard pie. I was wondering what hid beneath the taters. Sounds good!

                    1. re: Sal Vanilla

                      SV...we make it twice a year, for Saturday lunch after Thanksgiving with leftover turkey, and once before just about when the winter ends with ground beef & pork....Super easy plan ahead/make meal. Add a green salad with an acidic dressing to cut the richness, and I'm sure you will become a vocal supporter of Shepard's pie!

                      1. re: PHREDDY

                        I'm gonna put it on the docket.

                      2. re: Sal Vanilla

                        No, Sal, you are not alone. I have not had it either. But I've been meaning to try it. Gotta do it some day soon.

                        1. re: Sal Vanilla

                          I haven't had it either!

                          1. re: juliejulez

                            Sal, Boyzoma and miss Julie, really? Run, don't walk to get some. Makes ahead perfect, reheats and freezes great. Perfect lunchbox food(jj I'm lookin' at you). And its just good.

                            1. re: suzigirl

                              really! i make it at least twice a month for my dad, either Shepherd's pie (lamb) or Cottage pie (ground beef) - very good for the old folk, but also very comforting at any age.

                              1. re: mariacarmen

                                So I was driving around today and I was wondering (instead of paying perfect attention) why some Shepherd's Pies are with ground beef or lamb and whether it was some Americanized thing. I got on to ask and lo.

                                Thank you MC!

                                No, I did not crash.

                                1. re: Sal Vanilla

                                  Sal

                                  There was a long thread some while about the naming of the pie. It is generally accepted that the dish has its origins in Britain & Ireland and the several thread contributors from those countries (me included) said it is always Sheperds with lamb and Cottage with beef. Many American contributors said that Shepherds could be used for both. I suspect that is because of the much greater use of beef in American cooking. I took the view that I really don't care what foreigners call a dish in their own country, but that does not affect its naming in its country of origin.

                                  Originally, it's leftovers dish and, when I was a child, Mum would always make it from the leftovers of the Sunday roast for Monday dinner.

                                  As MC says, it's a great dish, which can be as simple as you like or cooked with soem more culinary twists. We usually have a couple of portions of the meat mix in the freezer, so it can be quickly defrosted and just topped with the spuds.

                                  1. re: Harters

                                    I like name your pie. You are right that it does not really matter the name... as long as you call it good right? : )

                                    I am making a pork roast tonight. Seems like kismet. What to call my pie? Another thing to ponder. Swine Salver? Wait. no. Isn't that poison related? Ah I can keep the man on his toes. Haha (done wickedly).

                      3. Each day this week will be warmer than the day before leading up to 100 for a high on Saturday so that means there will be a lot of grilling/ leftovers going on. :)

                        Chicken pieces have been in mojo criollo marinade since this morning and I decided to use the abundance of super fizzy milk kefir (it goes nuts when its hot!) in place of some of the mayo in some broccoli/ cabbage slaw since I like the tang and do not care for sweet slaw. I added the rest of a red onion, very thinly sliced, per lingua's suggestion- I like the bite it gives. I made quite a bit so I can have it for the next few days.

                        The water kefir is doing it's second ferment with a bunch of crystallized ginger in it and it's bubbling like mad in its jar on the counter- who needs a soda stream? :)

                        2 Replies
                        1. re: weezieduzzit

                          I did a ginger-rhubarb water kefir yesterday weezie; need to go pour a glass over ice and enjoy:)

                          That chicken and all else sounds great, esp. in the heat.

                          1. re: gingershelley

                            I'm hoping to get to the farmers market this weekend to look for rhubarb to try that combo, I haven't seen it anywhere here.

                        2. Fusilli col buco with leftover homemade Bolognese ragu is on the menu tonight. House red to wash it down. The last of the Junior's cheesecake for afters. Kill Bill 2 will be on the plasma.

                          11 Replies
                          1. re: steve h.

                            Steve what is col buco? Similar to an osso buco?

                            1. re: littleflower

                              It's "a corkscrew pasta twice as long as spaghetti with a thin, straw-like hole down the center." It pairs well with a Bolognese ragu.

                              Rustichella d'Abruzzo's Fusilli col Buco is the brand we use

                              Link to more info:

                              .http://www.caputosdeli.com/rustichell...

                              Here's a photo of the box:

                               
                              1. re: steve h.

                                Thanks for sharing a picture of what it looks like...I have heard of fusili but have never used it before. That looks like a fun shape and would hold the Bolognese sauce well with all the indentations!

                                1. re: littleflower

                                  It's a purpose-built shape designed to do exactly as you say.

                                  I can't remember the source but the story went something like this: bucatini-style pasta was given a knobby cut and wrapped around a knitting needle. Maybe.

                                  At any rate, Rustichella d'Abruzzo does a good job with this pasta. Bronze pasta dies can make a difference.

                            2. re: steve h.

                              Steveh...... Thaaaaaa Met's win! again....had a celebratory dance in the mancave with my version of Oreos and vanilla ice cream and a cherry on top, left over from Memorial day...

                              As you know this will probably be the pinnacle of the Met's season. When it comes to the Met's I am thankful for little things!

                              1. re: PHREDDY

                                Hi PHREDDY,

                                I'm afraid the Yankees have run out of mirrors. Maybe this subway series will turn the Mets' season around.

                              2. re: steve h.

                                I'll have to look for that pasta. I have not seen it around here. But we don't have a big variety here regardless (any you would think we would).

                                1. re: boyzoma

                                  We have pretty good specialty shops where we live. Whole Foods may carry the brand, too.

                                  Bottom line is whether you source locally or purchase over the interwebs, this brand is worth seeking out. Their fusilli col buco is mighty special.

                                  1. re: steve h.

                                    I know this as fusilli bucati. Love this pasta.

                                    1. re: LindaWhit

                                      It has excellent mouthfeel, perfect for a meat sauce.

                                      1. re: LindaWhit

                                        Me too; they make a similar shape in Puglia, but the sauce is meatless; broccoli rabe, onion, lots of garlic and olive oil, breadcrumbs on top.

                                2. Smothered Pork Chops leftover from last night, smothered in a pan gravy made from the pork chop pan drippings/roux/chicken broth, worcestershire sauce, S&P, and for something different...about 1/3 cup of rose' wine as opposed to the white wine I normally used. That gravy was outstanding, and I don't know if it goes against the cooking norms to use rose' but it really has made some of my dishes sing lately that white wine just doesn't do sometimes. Broccoli florets (Trader Joes) with a simple squeeze of lemon juice and sea salt as well as white rice were the accompanying sides.

                                  8 Replies
                                  1. re: littleflower

                                    I LOVE smothered pork chops but have never used wine or Worcestershire in them before. Mmm. I must try that next time. And if i forget it was you and don't give you credit, thank you now.

                                    1. re: suzigirl

                                      Yeah they both add that "umami" flavor that a traditional pan gravy doesn't really have. Please do try it - I'd love to see what others think of adding those two ingredients into the gravy.

                                      1. re: littleflower

                                        I will try it. It sounds great.

                                    2. re: littleflower

                                      I'm not too familiar with gravy or smothered pork chops but recently learned thanks to suzigirl how to not make a hockey puck pork chop. Do you have any more specifics on your smothered pork chop approach? Also rose wine, that's a good idea. I have a nice collection of wines I use for cooking but not rose wine yet.

                                      1. re: fldhkybnva

                                        Sorry in advance fldhky - this gets a little lengthy!!

                                        Well, last night I did a really simplified version of it using boneless thin cut pork loin chops. The best way is using a bone-in center cut pork loin chop about an inch or so thick (I prefer this to a rib chop, others may have varying opinions), add S&P to either side, then create a dredge using flour, onion powder, garlic powder, salt, and pepper. Dredge chops with seasoned flour on both sides.

                                        Heat up a saute pan with a very thin coat of oil covering the bottom (I use a combination of pure olive oil and Kerrygold unsalted butter), add a half of onion sliced into thin slices and cook until slightly tender, then transfer them to a plate.

                                        Add a little more oil/butter as needed, place the chops in the pan, cooking them on both sides until brown and done only about three quarters of the way through. Take chops out and place onto a plate.

                                        Add a little more butter to the pan and about two tablespoons of flour to create the roux. Be careful not to burn the butter/flour mixture or it will ruin the taste - I have done this a couple of times before, not fun had to throw the whole roux out. If the roux looks too runny, add more flour, if it's too thick, add more butter (should be the a thick liquid consistency). Then add low sodium chicken stock (about half of a box) to the pan, scraping any roux/pork chop bits up off the bottom of the pan to incorporate it into the broth. Bring to a simmer on medium heat and add about 10 dashes of worcestershire sauce and 1/3 cup of rose' wine. Simmer to reduce until the sauce thickens up. Taste for seasoning and add a little salt/pepper to taste.

                                        Add chops back to the pan as well as the onions so that it nestles into the gravy, lightly coating the chops with some of the pan gravy. Cover pan and cook until chops are done to your liking.

                                        Smothered pork chops is easily one of my favorite recipes...if you like gravy I am sure you will like trying this recipe out. Let me know what you think!!

                                        1. re: littleflower

                                          Great, thanks. It probably only takes a few minutes or so once you add them back in right? I tried braised chops once and it did not go well.

                                          1. re: fldhkybnva

                                            Oh definitely...just a few minutes especially if you cook them most of the way at the beginning in the pan. Another way (and you may prefer this just to be sure you don't overcook them) is to saute them just until they brown on both sides then immediately take them out of the pan. If you choose this way, then add on a little more time when you put the chops back in towards the end to finish them off in the gravy.

                                            I am pretty picky with the "doneness" of my protein, so I check the pork a few times to make sure its done just right.

                                          2. re: littleflower

                                            Yum! I know it's lunchtime, but reading your post has made me starving!

                                      2. Tonight is a spanish/moroccan inspired chicken dish Perhaps Diaspora chicken????

                                        BLSL chicken thighs, marinated in some preserved lemon, pepper and garlic. Sauteed up a large thick sliced sweet onion, added some minced fresh ginger and 1/2 a jalapeno, then browned the chicken while the onions softened and browned. Added cumin, quite a bit of smoked paprika, fresh thyme, coriander, a couple of sliced new potatoes, a handful of cracked green olives, some slivered red pepper and good chicken stock. Simmered until chicken was just cooked through and potatoes were tender.

                                        Pulled out the meat to a platter, reduced the nice fragrant reddish sauce, added a dab of honey, a cup of chickpeas, a little more preserved lemon and a handful of minced cilantro. - very nice!

                                        I shall reheat a portion later with the sauce and addition of a few bright spring peas. Dinner in a big shallow stew bowl while the rains come down.....

                                        12 Replies
                                        1. re: gingershelley

                                          gingershel, I just picked up another jar of preserved lemons - how did you use them for the marinated chicken? Did you whirl the lemon in a food processor and mix it with pepper and garlic?

                                          1. re: LindaWhit

                                            I make VATS of preserved lemons (and limes too). I use them in so many dishes. Moroccan cuisine is a favorite here. Tonight I made a preserved lemon "slurry" from mourads new Moroccan cookbook. Added the slurry to mayo for an easy dipping sauce. Lordy! It was good. Purée the preserved lemon with some water until smoth, add a tablespoon of olive oil, whir it up to make a slurry. This slurry lasts for months in the fridge and allows you to add to other dishes a bit easier.

                                            1. re: sedimental

                                              Never has the word "slurry" made my mouth water before.

                                              I tried making preserved lemon once before and it came out crazy salty. Maybe I need to try again.

                                              1. re: sedimental

                                                Those preserved limes sound like a nice twist to the original...can only imagine how good those must be!

                                                1. re: sedimental

                                                  PERFECT, sedimental! Slurry it is. Love the idea of having it readily available like that (just as I like having grated ginger available in a jar of sherry in my fridge!). Thanks so much!

                                                  1. re: sedimental

                                                    That's a great idea Sedimental; I use my preserved lemons in mayo (GREAT with a steamed artichoke!), salad dressing, etc.

                                                    Will have to try the slurry thing. I finely chop so many of my lemons, slurry on hand would be even better....

                                                    1. re: gingershelley

                                                      Hey, gs, do you have proportions for your preserved lemon mayo? I made a big old batch of preserved lemons using Claudia Roden's method (salt + lemon juice instead of just plain salt) last July 4th and it's just been sitting on the counter ever since. Do you rinse first? Thanks in advance as always.

                                                      1. re: eight_inch_pestle

                                                        8inch,

                                                        I make my homemade mayo as usual (which includes some lemon juice and dijon mustard, whole eggs, salt, canola and olive oil), which I eyball; using 1 egg, I usually end up with about a scant cup of mayo.

                                                        To this I would add the chopped pulp and rind of 1/4 of a preserved lemon. I don't rinse mine, and I use the same method you did; salt + fresh lemon juice.

                                                        Incidentally, your jar of lemons should go into a dark place by now, and once you start using them, top off the jar with a sprinkl of kosher salt, and about 1/2 a lemon's worth of fresh juice every time you take out a lemon, to keep the rest of them submerged and the jar contents from turning dark. If they start to darken, put in the fridge and get busy using them up.

                                                        1. re: gingershelley

                                                          Thanks for sharing, gingershelley!

                                                          They're already close to tan, but there's no mold and when I open up the jar (one of those Fidos you can get at PCC) it still smells like lemon Pledge. Would you toss them? If not I'll be trying your mayo on some salmon or something this weekend.

                                                          1. re: eight_inch_pestle

                                                            If you still get a decent lemon smell, they are probably fine. All that salt and acid is a powerful prservative. I only threw out some as 'old' when a friend didn't seem to know what to do with them after I gifted her, and found a the jar in her cupboard about 2 years after they were made. They weren't lemony at all anymore....

                                                  2. re: LindaWhit

                                                    I just chop up 1/2 a preserved lemon, add a tblsp. or so reg. lemon juice, a couple cloves of garlic, put that with the chicken in a gallon ziplock, grind in some fresh pepper, squeeze out the air, massage for a minute, and let rest on the counter for an hour or two or in the fridge for 4+ :)

                                                    You could use a whole lemon if you have a lot of chicken, but I just had 3 thighs.

                                                    1. re: gingershelley

                                                      A half is about all I need as well, gingershel. Will try both your and sedimental's versions. :-)

                                                2. I got a really hungry late this afternoon and was waiting on a some stuff to do at work which was taking longer than expected so I hurried home to make a quick salad and fulfil my vinegar quota for the day - broiled lamb with Midnight Moon goat gouda and Ossau Iraty cheese and shiitake mushrooms. It really did hit the spot but I got hungry later on near actual dinner time so I pulled out the usual go to and made an omelet. My coworker surprised me with a dozen more eggs this week so I figure I should use them instead of letting them accumulate. Tonight's combination was pancetta, smoked turkey and Double gloucester cheese which was a nice change from the usual sharp cheddar.

                                                   
                                                   
                                                  4 Replies
                                                  1. re: fldhkybnva

                                                    Those eggs look happy to be heading for a whipping.

                                                    1. re: Sal Vanilla

                                                      Yea, I cracked the first one and the yolk cracked then in went the other two. I initially took the picture to explain to demonstrate the color of a pastured egg to a coworker and it was an upside down smiely. When I showed her she was like "oh you made a smiley face" to which I idiotically responded "no I just cracked them"....."no flip it over it's a smiley face."

                                                    2. re: fldhkybnva

                                                      What cut of lamb did you use to broil with? That lamb dish looks great!!

                                                      1. re: littleflower

                                                        I usually use a butterflied leg and either grill or broil. It's quite tasty and perfect for a salad.

                                                    3. My vegetable drawer clean out was a success! Lamb burgers with basil, onion, garlic, jalepeno; cucumber salad in a dill, scallion, sour cream dressing; fiddleheads in brown butter.

                                                       
                                                      1 Reply
                                                      1. re: gini

                                                        wow, gini, resounding success I would say!

                                                      2. So it's been a few days since my last post in WFD, I was going to post sooner, but decided to wait for a fresh thread to read up on all the good eats!

                                                        Monday was meatloaf. Since I was working a little later than normal, I made and shaped the loaf before I left in the morning and left cooking instructions for the SO who later made mash as a side. Tuesday was mushroom bourgignon with linguine and some fresh homemade bread to mop up the excess liquid.

                                                        Tonight was rice gratin (adapted from SK, with swiss chard and mozza), serve with cripsy slices of bacon. For dessert I had a homemade baked doughnut filled with peach jam I bought from a farmers market.

                                                        3 Replies
                                                        1. re: Musie

                                                          Homemade baked donuts with farmers market peach jam??

                                                          Wow. Drool! Can only imagine what freshly baked warm doughnuts with fresh peach filling must taste like.

                                                          1. re: littleflower

                                                            They were good although the recipe made quite a few, so for the sake of my waistline I had to freeze quite a few to devour a little later.

                                                            http://www.bbcgoodfood.com/recipes/19...

                                                            1. re: Musie

                                                              Those donuts would put any donut shop's product to shame.

                                                        2. So my original plans of chicken piccata and homemade pasta have been changed slightly. Didn't have it in me to make the pasta, so I'm switching it out for creamy blue corn polenta cooked in some of the chicken stock I made today, with sauteed garlic mushrooms on top. I'm keeping the piccata, and also adding some steamed cauliflower with a drizzle of balsamic. We kept so well to our super-tight budget this week that I was even able to afford a cheap bottle of Bordeaux from TJ's! We'll probably eat on the porch, overlooking the garden my boyfriend spent the day digging out.

                                                          6 Replies
                                                          1. re: BananaBirkLarsen

                                                            You are so lucky to have a porch BBL to dine out on! Love your twist on polenta using the blue corn...where do you find blue cornmeal for the polenta?

                                                            1. re: littleflower

                                                              I agree, I can't wait to get out of the city and have a real yard and porch.

                                                              1. re: littleflower

                                                                I think the blue corn polenta is a New Mexican thing. It's sold in the bulk section of the store where I work and is actually a combination of coarse ground blue and regular cornmeal. It turns an unattractive purple-brown colour when you cook it, takes longer to cook than regular polenta, and tastes about the same when all is said and done. I got it for free, however, so I'm not complaining.

                                                                I did a quick search online and couldn't find anywhere that sells the mixed stuff intended specifically for polenta. Both Bob's Red Mill and Arrowhead Mills sell blue cornmeal that can be ordered online, though. Apparently you should always mix it 50/50 with regular cornmeal or flour because the blue corn is tougher and drier. Even blue corn masa harina should be mixed 50/50 with regular masa when you're making tamales or tortillas.

                                                                1. re: BananaBirkLarsen

                                                                  Thanks, BBL...the 50/50 mix sounds just right.

                                                              2. re: BananaBirkLarsen

                                                                BBL your "budget" cooking knocks my socks off over and over! You are a talented and creative cook and an inspiration! So glad you came back to us...

                                                                1. re: GretchenS

                                                                  You guys are making me blush! I'm glad I came back to you too. Honestly, I get most of my inspiration from things I read about here.

                                                              3. I met fellow Hound helen_m out for drinks and apps tonight. We didn't cook a lick, and it was lovely! Good conversation and tasty nibbles.

                                                                2 Replies
                                                                1. re: ChristinaMason

                                                                  Oh how fun, CM! Sounds like you all had a great time.

                                                                  1. re: ChristinaMason

                                                                    what fun, lucky both of you!! So fun to meet 'hounds in person!

                                                                  2. Beef short ribs in the pressure cooker. I sure love the way these come out! I dont think I will go back to braising in the oven for hours -even when i have the time. I rubbed them with chinese 5 spice mix and salt, and made a sauce with hoisin, sesame oil and sriracha. Served with onion and zuc from the bottom of the pressure cooker, and a side of baby bok choy. I fried lotus root in duck fat and served them with preserved lemon dipping sauce.....much better than French fries:)

                                                                    1 Reply
                                                                    1. re: sedimental

                                                                      That sounds really, really delicious.

                                                                    2. worked a bit late tonight, so i didn't go to the Oldster's. Instead, went home and slapped together a quick dinner - what with all the talk last thread of bfast for dinner, i had a craving for eggs... the BF had defrosted some Johnsonville smoked bratwursts, so we pan fried those, and he made himself a Chicago-style dog, and I made tacos with fried balsamic eggs, the brat split in two, sliced scallions, radicchio (i'm really loving this in place of cabbage), cilantro, a little grated jack, avocado, sour cream and habanero sauce. totally hit the spot. we really loved those smoked brats - stupidmarket brand or no.

                                                                       
                                                                      4 Replies
                                                                      1. re: mariacarmen

                                                                        MC that BFD looks phenomenal. Brats with fried balsalmic eggs sound like a match made in heaven!!

                                                                        1. re: mariacarmen

                                                                          Mmm mmm. Did ya make any extra? I can almost smell that in my mind

                                                                          1. re: suzigirl

                                                                            (pssst - i ate the extras too.)

                                                                            1. re: mariacarmen

                                                                              Aww shucks! (Cocking head and kicking foot lightly in the sand)

                                                                        2. Ooh that sounds really good. I always tell myself I will have the salad follow and then get piggy waiting for meat to cook.

                                                                          We had Copper River salmon (woohoo!) broiled crispy on edges and perfect on the inside. Not my doing so I can be extra braggy. Big fat hunk of belly meat. I think I groaned very unladylikely. That's not a word? It should be!

                                                                          With it we had Israeli couscous with roasted tomatoes, feta and other pot sauteed things. Roasted broccoli. Not my first choice, but it was looking pekid so into the roaster it went.
                                                                          Oh yeah - and a glass or so (cough) of Erath pinot.

                                                                          Which brings me to the actual question I cam to Chow to ask tonight. A while back I bought French Lentil for salmon. Now I have the salmon. What should I serve with it? We are eating it tomorrow.

                                                                          5 Replies
                                                                          1. re: Sal Vanilla

                                                                            I love room temp French lentils mixed with sauteed aromatics, a very mustardy vinaigrette and whatever fresh herb(s) I have hanging around, most often parsley and chives. Wonderful with salmon.

                                                                            1. re: GretchenS

                                                                              Do you serve just the lentils and salmon or something with or before?

                                                                              Thank you for the type on aromatics, herbs and vinaigrette. Will do.

                                                                              1. re: Sal Vanilla

                                                                                Either way, it just depends on my mood and how much salmon there is, if it needs stretching or anything. If I were making it for company there would probably be a salad too, or grilled asparagus or something. Tomatoes in season.

                                                                                1. re: GretchenS

                                                                                  Gretchen,

                                                                                  Made this tonight - delicious. Thank you. Next time we are going to make broiled tomatoes alongside. It wold be a nice addition.

                                                                                  1. re: Sal Vanilla

                                                                                    Nice, SV! Glad you liked it!

                                                                          2. Baked risotto primavera.

                                                                            Primavera, eh? That's a laugh. It's cold & wet and feels like early April, not late May. I've still got the heating on in an evening.

                                                                            Anyway, onions and garlic get a bit of a fry. These go in a casserole, along with courgettes & the rice. Stock goes in and into the oven at 180 for 15 minutes.Defrosted peas and broad beans go in and it goes back in the oven for another 5. Chopped chives, parsley and basil are stirred in, along with lemon zest, Parmesan and adollop of mascarpone.

                                                                            Easy peasy.

                                                                            1. A sort of brown rice, SE Asian creamy pilaf or risotto. Sauteed about 10 cloves minced garlic with toasted ground

                                                                              2 Replies
                                                                              1. re: eight_inch_pestle

                                                                                Curious to know what the rest of this meal description was...

                                                                                1. re: ChristinaMason

                                                                                  Sorry, Christina, the Chromebook decided to restart itself midsentence and somehow posted on my behalf in the process without me even realizing. The rest of the dish is described in a separate post below on the 30th.

                                                                              2. Still a sucker for the new WF we're having mustard panko coated chicken fillets (on sale) made by WF instead of me. There will be marble sized potatoes and a bag of chard from TJ's although the chard looks like it's seen better days. TJ's veg continue to disappoint. Hoping our large cement building will hold off the heatwave because the AC's moved west a few weeks ago.

                                                                                1 Reply
                                                                                1. re: Berheenia

                                                                                  The Fresh Market where I used to live carried something similar...thin cut chicken fillets that were breaded in panko along with parsley and what tasted like lemon zest added in They were fantastic for nights when I wanted to "cook" but wasn't up for a long prep of ingredients. I just added a couple of their pre-breaded fresh chicken fillets to the pan and sauteed them a few minutes each side until they were cooked through.

                                                                                2. Tonight will be a kind of chicken shish kabab and a Greek salad. I'm still figuring out what recipe to use, and what to marinate the chicken in. If anyone has made this, I'd love ideas!

                                                                                  7 Replies
                                                                                  1. re: roxlet

                                                                                    Have a cruise round the various recipes for shish taouk, served with toum. Fab. Just fab.

                                                                                    1. re: Harters

                                                                                      Tourm? OK, I found one. It's a garlic sauce, right?

                                                                                      1. re: roxlet

                                                                                        Yep, it's a garlic sauce. Usually served alongside the marinated kebab. Sometimes it also coats the chicken before its grilled, as the marinade (where it then bakes on to the meat)

                                                                                        1. re: Harters

                                                                                          I think I'll probably go with a tzatziki instead since it's much lower in fat, but that sounds delicious!

                                                                                          1. re: roxlet

                                                                                            Indeed, Roxlet - there's nothing virtuous about toum.

                                                                                          2. re: Harters

                                                                                            Garlic sauce for chicken kabobs? Yes please!...sounds great!

                                                                                      2. re: roxlet

                                                                                        I made Joojeh kebabs a few nights ago and they were fantastic. Dead easy - it is one of my favorite chicken dishes. I winged it, but this recipe looks pretty good.
                                                                                        http://turmericsaffron.blogspot.com/2...

                                                                                      3. I am going to try my best to replicate Linda Whit's pasta with roasted veggies and creamy red pepper sauce. It sounds wonderful.

                                                                                        4 Replies
                                                                                        1. re: Fowler

                                                                                          Hope you like it, Fowler. I make it differently each time - sometimes adding a bit of tomato sauce/paste, sometimes not. Seasonings are always a toss-up as well. :-)

                                                                                          1. re: LindaWhit

                                                                                            LW, I have tomato paste (an Italian one in what looks like a toothpaste tube) and will add that as well. Thanks for the suggestion. The only item I am missing is the aleppo, but I think I can approximately replicate that with what is on hand.

                                                                                            Your dish sounds great and I cannot wait to try it.

                                                                                            1. re: LindaWhit

                                                                                              I've made it and it is wonderful. You can't go wrong, Fowler.

                                                                                              1. re: boyzoma

                                                                                                Is there a paraphrase somewhere I can check out?

                                                                                          2. I picked up my mom at the airport last night, and it was pretty late and we were starving, so we just went to one of the fine restaurant offerings near my house.... Chili's. :-/ I had a decent tasting grilled chicken sandwich with honey mustard and bacon, but my stomach has been a little queasy since. Now I remember why I don't like going there.

                                                                                            Today I'm just putting in a few hours off work then we're off to play. Going out to lunch, and then to the spice shop, then to the mall for some shopping. I think I'm going to make her favorite, fish tacos, for dinner, unless she orders them at lunch!

                                                                                            I have a crazy busy next few days so I don't think I'll be here much. Tomorrow we're heading down to Colorado Springs to the Garden of the Gods http://www.gardenofgods.com/home/inde... I'm a geology dork so I love looking at rocks. We'll also hit up an outlet mall while we're down that way. Picking up SO in the evening at the airport, and I'm planning a quick pork tenderloin stir fry for dinner, it has asparagus and sugar snap peas in it. Saturday is a day up in the mountains with my BFF, then if we're not too tired, we're going to make a stab at using my new pasta maker, along with a quick bolognese. Sunday, Mom and I are heading to a Rockies game in the afternoon with my aunt and cousin for a girl's afternoon. My brother arrives Monday but he and Mom are going to head up to Ft Collins to visit our other family, so I'll get a break for a couple days before mom flies home and he comes back to my house to hang for a few days. Phew!!!

                                                                                            8 Replies
                                                                                            1. re: juliejulez

                                                                                              Wow, that is a crazy busy schedule.

                                                                                              I spent one summer in Colorado Springs. My advice would be to take an umbrella. It rained every day. Not all day, but maybe for an hour literally every single day. Very strange weather.

                                                                                              1. re: Fowler

                                                                                                Sounds like typical early summer Colorado weather :) Did it rain mostly in the afternoons/early evening? That's what it's been doing here lately.... sunny all day, then the clouds roll in around 5 and it rains a bit, then goes away. I don't mind it.. means we don't have to water the lawn :)

                                                                                                1. re: juliejulez

                                                                                                  Yes, definitely rain during the afternoons in Colorado Springs. Almost like clockwork.

                                                                                                  I am looking for another home in Summit County these days. My SO thinks I am a lunatic for considering a place out there when I could find a place considerably less expensive in the tropics, but I think the Colorado Rockies are a gorgeous part of our planet that have more to offer.

                                                                                                  And I am not opposed to mountains and a comfortable fireplace at home :-)

                                                                                                  1. re: Fowler

                                                                                                    I'd rather live in the mountains over the tropics anyday, so I feel ya there. My boss has been toying with the idea of a place in Breckenridge or Dillon himself, and of course makes me do the searching...which is OK because if he buys a place, I can use it :)

                                                                                                    1. re: juliejulez

                                                                                                      Breckenridge and Dillon are both nice. I do not care for the skiing at Breckenridge but the homes and views are outstanding

                                                                                                      Right now I am leaning toward Beaver Creek (which I found out from a rather frustrated real estate broker) is in Eagle not Summit.

                                                                                              2. re: juliejulez

                                                                                                Have fun with mom JJ! You will love garden of the gods..... spent a (very hung over) afternoon there while at a national conference of my then-employer in Co. Springs at the Broadmoor. Preferred the awesome rock formations to the fancy hotel for beauty!

                                                                                                1. re: gingershelley

                                                                                                  Thanks! I'm really looking forward to it. The Broadmoor is on my list of places to go sometime too.

                                                                                                2. re: juliejulez

                                                                                                  I hope you really enjoy yhe time with your mom. Garden of the gods sounds fun to me. Fellow rockhound here.

                                                                                                3. Following in Fowler's footsteps, I'm going to do a pasta/sauteed veggies thingie tonight. It's mostly to use up some extra sauteed mushrooms and shallots I made last weekend for something or other. I'll sauté a carrot, some cut up asparagus and a bit of chopped onion and garlic and toss in the 'shrooms and shallots at the end. Lemon juice, heavy cream to make a sauce, and toss it all with some fettuccine. A small salad alongside, most likely.

                                                                                                  ETA: The off/on switch was thrown to the ON position on the A/C unit this morning before I left for work. I suspect even with the kitchen and upstairs hallway ceiling fans going at full tilt, the humidity and heat we are expecting to get will be too much for the kittehs (and Mom!) So the A/C will most likely be turned on at the thermostat for the first time this summertime season.

                                                                                                  1. I'm thinking sort of a nicoise salad for tonight. We have soup left over from last night so that too. I have also been contemplating an attack on the dill pickle jar to make dill pickle soup...

                                                                                                    Fresh pineapple for dessert.

                                                                                                    1 Reply
                                                                                                    1. re: tcamp

                                                                                                      I'll take any leftover pickle juice you may have left in the jar :-).

                                                                                                    2. Tonight I am having salmon with french lentils. Any ideas on what to serve alongside or before?

                                                                                                      Dessert is (as of this moment) little lemon tarts... unless I screw them up. Which I do on occasion.

                                                                                                      4 Replies
                                                                                                      1. re: Sal Vanilla

                                                                                                        Crisp salad before. Otherwise it's all a bit soft.

                                                                                                        1. re: Harters

                                                                                                          Gracias Harters. I was leaning that way and now I am a go.

                                                                                                          1. re: Sal Vanilla

                                                                                                            De nada.

                                                                                                            1. re: Harters

                                                                                                              Harters - salad was a nice addition - we had it along side the main. Wanted it ahead, but life complicated things. Turned out to be pretty nice with. Thank you.

                                                                                                      2. A fridge-and-pantry dump yielded a creamy brown rice pilaf with SE Asian flavors---a lot of the components of Thai fried rice, but simmered slowly with flavorful liquid and raw rice instead of quickly stir-fried with cooked rice.

                                                                                                        About 10 cloves of minced garlic sauteed with toasted ground coriander and a split bird chile. Coated the rice in the oil before adding chicken stock, a half cup of coconut milk, a bunch of lime zest, and a splash of fish sauce. Simmered slowly, stirring occasionally and adding more stock as the rice would take it. Added a heap of chopped spinach about 10 minutes before it was done, and finished with cilantro and lime juice. Served with cucumber slices, prik nam pla (fish sauce with minced bird chiles), scallions, and extra lime wedges.

                                                                                                        6 Replies
                                                                                                        1. re: eight_inch_pestle

                                                                                                          that sounds wonderful. i'd of course throw an egg on top of that.

                                                                                                          1. re: mariacarmen

                                                                                                            Too funny, maria. Was just eyeing your tasty-looking brat tacos and thinking a fried egg would have been a good addition. Our eggs come Thursday mornings, though, so I guess it wouldn't have mattered anyway.

                                                                                                            1. re: eight_inch_pestle

                                                                                                              Haha. I was eyeing those eggs too and thinking that I was pleased to see someone sunny side an egg and let the edges of the whites get crispalicious.

                                                                                                              I spend too much time thinking about others food I think.

                                                                                                              1. re: Sal Vanilla

                                                                                                                no such thing!

                                                                                                                they were crispalicious, but they are also browned like that because at the last few seconds i cook them in butter and when the butter just starts browning, i sprinkle a little balsamic vinegar onto the eggs and swirl the pan around. yum.

                                                                                                                1. re: mariacarmen

                                                                                                                  Balsamic? Huh. I wonder why I have never considered doing that. I adore balsamic braised greens with a runny ol egg slapped on top!!

                                                                                                                  1. re: mariacarmen

                                                                                                                    I need to try this ASAP.

                                                                                                          2. What's on tap. If I don't write it all down, it flies right outside of my swiss cheese brain.

                                                                                                            Note I am prowling for an incredible, but not extremely hard cake. It is for my own birthday. Yep. I am making my own.

                                                                                                             
                                                                                                            2 Replies
                                                                                                            1. re: Sal Vanilla

                                                                                                              I've made myself a Fraisier cake before just because, no birthday needed. :) It takes advantage of fresh strawberries if you're a strawberry fan. It does take some time but its definitely not hard... and it's both nice to look at and damn good. It isn't overly sweet, though, as most European desserts aren't in comparison to American ones.

                                                                                                              This is the recipe I use:
                                                                                                              http://www.epicurious.com/recipes/foo...

                                                                                                              Here's a link to Google images, the only one I have is on my phone, which the man accidentally picked up and took to work with him today.

                                                                                                              https://www.google.com/search?q=frais...

                                                                                                              1. re: weezieduzzit

                                                                                                                Oh isn't that just lovely Weezie. I like that it does not look overly sweet. And the pistachios are a nice touch.

                                                                                                                I AM going to make that, but not until July 4th. Strawberies are not in here yet (unlike everywhere else) and gosh, fully sweet ripe berries seem absolutely a must.

                                                                                                            2. Had a long crazy long weekend and came back to an insane work week. I feel like I completely missed the majority of our last thread. Hope to be able to get to this weekend, I am sure I missed some good ones!

                                                                                                              Dinner tonight is chicken breasts, pounded flat and stuffed with spinach and gorgonzola. On the side will be roasted garlic couscous and fiddleheads. I kind of regret planning this meal because it is HOT and I would prefer not turning on the stove. I stuffed the breast this AM to make my life easier tonight, At least it is a quick dish!

                                                                                                              1 Reply
                                                                                                              1. re: foodieX2

                                                                                                                That all sounds good to me.

                                                                                                              2. As foodie mentioned it is HOT all of a sudden. So salad with leftover grilled steak will do the trick nicely. I still have about a glass of provencal rose left in the bottle, time to tidy it up. I am mad at myself for not getting the GG dressing made over the weekend, we'll see what time I get home and whether I can muster the strength to do it then or end up doing the squeeze of lemon, drizzle of olive oil, sprinle of sea salt shortcut.

                                                                                                                1 Reply
                                                                                                                1. re: GretchenS

                                                                                                                  That sounds like a perfect meal for this evening! WIsh I hadn't stuffed the chicken because I would have had your same meal but with poultry.

                                                                                                                  Ralph's wine and spirits is having a great deal on Domaine de Mourchon-Rhone Rose. Special order only but if you are heading down to Hingham you might want to consider it. Normally $211 a case, on sale for $171. It's really nice one, perfect for summer.

                                                                                                                2. It's chicken strip night! The strips will be dusted with 5-spiced flour, breaded with panko and fried, served with a hot mustard dipping sauce. Sides will be garlicky sweet potato fries with spicy sweet-and-sour for dipping ('cause the ketchup bottle is looking awfully low...) and a broccoli slaw with orange-soy vinaigrette. Dessert will be some melon sorbet I whipped up today because I had a cantaloup and a crenshaw that were looking a little mushy.

                                                                                                                  I'm also pre-making tomorrow's dinner because I work late and my boyfriend wanted something he could just throw in the oven before I get home. I'm thinking Claudia Roden's meatballs in almond sauce (albondigas en salsa con almendras) with a few substitutions to represent the contents of my cupboards -- no parsley, no wine, walnuts instead of almonds, paprika instead of saffron (no saffron makes me sad, but I have what I have, so c'est la vie). I've been drooling over this recipe forever, so I'm excited to finally make it, even with the substitutions.

                                                                                                                  2 Replies
                                                                                                                  1. re: BananaBirkLarsen

                                                                                                                    Nicely played with the 'asian' chicken strip dinner and appropriate accompaniments....

                                                                                                                    And the 'albondigas' from Claudia were AWESOME last May during Spanish month. Walnuts will definitely change the finished flavor, but will still be good.

                                                                                                                    Thks for reminder; must make those again, esp. since I have saffron getting old in the cupboard.

                                                                                                                    1. re: BananaBirkLarsen

                                                                                                                      You had me at homemade melon sorbet. How cool and refreshing that sounds...and I am a huge fan of both canteloupe and crenshaw melons.

                                                                                                                    2. I am having a very old-school craving....teriyaki steak! So a little doctored bottled (my past room mate left it, honest) sesame-ginger marinade has been poured over a decently thick piece of choice sirloin steak, and that is marinating.

                                                                                                                      I will grill it outside, and sides will be the last of the thai green papaya salad, some little patties of sauteed leftover coconut rice with maybe a dab of peanut sauce, and some grilled asparagus. Sounds good for an ordinary Thursday:)

                                                                                                                      1. Yesterday, whilst down on the beach enjoying the sunshine and the break from many days of rain and gloom, me and the SO ended up digging up a few soft shell clams. I wrapped them in my cardigan (I did keep a bucket near the beach for such whims, but during the late winter our dog found it, ran off into the snow and rolled on it until it was no more), then headed home with a bottle of sea water in tow.

                                                                                                                        I cooked them tonight. I steamed them in a little white wine and some water that was added to sauted scallions, a shallot and some red bell pepper. I then added some red chile pesto sauce at the end of cooking and served tossed with pasta. The flavours were great, sadly the clams were still very sandy.

                                                                                                                        1. A quick visit to my parent's resulted in a doggy bag of shami kebab mix so that's what's for dinner. Shami kebabs are made from mince (beef in this case) that's been cooked until dry with various spices - cardamom, coriander, chili and some tomato. The cooked mince then gets ground up in the processor. Some egg and usually a binder is added such as chana dal flour. They get formed into patties and fried. The result is a dry, very finely textured pattie with loads of flavour.

                                                                                                                          I'm not sure what we'll serve with them. My father prefers them as a lunch and pops them into a pita pocket with some red onion slices and tomato. I'm thinking of doing a mint, green chilli and yoghurt sauce to go with this. It will definitely be an eat with your hands meal.

                                                                                                                          The next couple of days are up in the air as we are staying overnight with my parents. I've asked that my father give us a lesson in how he cooks his spinach and lentils. Hummous has been mentioned as well. Also, we may pick up some oysters on the drive.

                                                                                                                          9 Replies
                                                                                                                          1. re: Frizzle

                                                                                                                            Shami kababs are one of my absolute favorites. The velvety soft texture of the kababs has always seemed utterly luxurious to me, like a slumberous Mughal melting into his jeweled throne. Dot the kababs with some of your chutney and serve it to me in a flaky paratha and I am one happy camper!

                                                                                                                            When does the tomato get added to your patties? I thought the meat had to stay dry to hold up.

                                                                                                                            1. re: JungMann

                                                                                                                              Big fan of the shami kebab. I was recently in a Pakistani restaurant in London where it is one of the their specialities and only served one day of the week. Needless to say, by the time we got there at 9.30, they'd run out. Pissed off? Yep, indeed I was.

                                                                                                                              1. re: JungMann

                                                                                                                                Dad adds a finely chopped tomato per kg after the meat has lost it's raw colour. I'm not sure it add much to the overall flavour and I'm guessing you could omit it and have an easier time getting the meat dry. How do you do the coriander out of interest? Dad has fresh, and whole seeds but not ground. I'm thinking a gentle crush in a mortar and pestle of the seeds might be nice so you still get some crunchy bits but not whole seeds.

                                                                                                                                1. re: Frizzle

                                                                                                                                  I do not add whole spices to shami kababs since half the pleasure of eating them is in the texture. That ethereal smoothness, reminiscent of hummus, of habra and cooks pounding away at their mortars and pestles, suggests to me an origin in the Eastern Mediterranean even more than the name alone (shami = Syrian).

                                                                                                                                  I do add cracked coriander to other kababs, particularly seekh kababs where the flecks of crunch and spice make a good counterpoint to the juicy meat, but for shami kababs, I'd use strictly ground seeds and very finely minced leaves. How did your father come across his recipe? Shami kababs are quite underappreciated outside Desi circles!

                                                                                                                                  1. re: JungMann

                                                                                                                                    My father is half Syrian and half Pakastani. His mother was Syrian so most of the food they ate at home was from her heritage. Dad's has some whole spices in it. I'll try a smooth version next time. Now to learn how to make paratha. My mum used to make them but hers had none of the delicious sounding flaky qualities you describe.

                                                                                                                                    1. re: Frizzle

                                                                                                                                      Sounds like you have the best of both culinary worlds! Seeing as how the name means "Syrian kebabs," I am going to defer to your father on this one. I'd love to learn his technique.

                                                                                                                                      I only started making parathas last year. I got some pointers on how to make flaky laminated dough from Serious Eats that really improved my results.
                                                                                                                                      http://www.seriouseats.com/2011/04/th...

                                                                                                                                      1. re: JungMann

                                                                                                                                        I'm not sure dad's version is 'right'. Most of his recipes are created from dim memories of food he ate as a child and he's always saying he can't quite get things tasting the way he remembers.

                                                                                                                                        Thanks for the link, I've had issues with my spring onion pancakes too so it's really useful.

                                                                                                                                2. re: JungMann

                                                                                                                                  <The velvety soft texture of the kababs has always seemed utterly luxurious to me, like a slumberous Mughal melting into his jeweled throne.>
                                                                                                                                  WOW! All this shami-talk sent me a googling, and these kebabs sound delicious! What meat do you make them with, JM?

                                                                                                                                  1. re: EM23

                                                                                                                                    Shami kababs can be made with lamb, beef or even chicken with beef being the more popular meat amongst Pakistanis. Whatever meat one chooses, the texture of the kabab is impossibly silky: part croquette, part meat, part magic.

                                                                                                                              2. I made posole. No, I didn't. Well, sort of. No....I really didnt.....mmmm....more like a faux posole. A "faux-ole".I am trying to clean up and pack for the weekend so I cooked up some pork belly, added some corn and Mexican spices, threw in some leftover veg and sold it.... as faux-ole. My spouse bought it...and all is well. :)

                                                                                                                                1 Reply
                                                                                                                                1. re: sedimental

                                                                                                                                  faux-ole - love it? was there hominy in it? not faux then! but if not, sounds good even so.

                                                                                                                                2. We ended up with a bunch of leftover vegetables in the fridge....DH has been going crazy buying cabbage, kale, cauliflower, carrots, etc, etc....I guess he's trying to make me healthy:-) He makes plenty of good Indian saks (what you would call a "curry") from the veggies...but he was too tired to cook tonight and I wanted a break from all the spice...so I threw it all in a big pot, added some red kidney beans, mushrooms, the first onions and green garlic from our new garden, a little leftover Swanson's vegetable stock and a few pasta elbows, and made a minestrone of sorts....served it with toasted sourdough rolls that were topped with just a touch of melted mozzarella.....DH loved the stuff....and wanted to know why in 28+ years of marriage I had never made him that soup before.....I guess there are more veggie buying binges in my future:-)

                                                                                                                                  1. No cooking tonight. An hour's drive to one of our favourite Michelin starred restaurants. Great place - only 16 seats - chef is alone in the kitchen, apart from a washer-up. Very creative, very skillful, very delicious.

                                                                                                                                    5 Replies
                                                                                                                                    1. re: Harters

                                                                                                                                      Have fun!

                                                                                                                                      1. re: Harters

                                                                                                                                        I'd love to know what you end up having for dinner at a restaurant whose menu promises to have some creative dishes to offer.

                                                                                                                                        1. re: Harters

                                                                                                                                          Read your report on the UK board, John, sounds an amazing meal!

                                                                                                                                          1. re: GretchenS

                                                                                                                                            Always good stuiff there, Gretchen

                                                                                                                                            For littleflower, here's the link - http://chowhound.chow.com/topics/903960

                                                                                                                                            1. re: Harters

                                                                                                                                              I read your entry on the restaurant Harters and am speechless. What a fantastic find...and agree with Gretchen, that meal does sound amazing.

                                                                                                                                        2. Heat wave! Friday night at the air conditioned local and home to ceiling fans and cheeseburgers in the black frying pan. Trying to get the Key West vibe going (even though it's Boston.)

                                                                                                                                          1. I have not had a chance to make up the menu for this evening but I do know that the night will start off with a glass of Bordeaux. :-)

                                                                                                                                            1 Reply
                                                                                                                                            1. re: Fowler

                                                                                                                                              I am still working on our weekend menu as well. I don't drink much wine but I think a cold cup of something is in order at 5pm or a nap!

                                                                                                                                            2. Gosh, we went from cold and damp to hot and humid in record time. Our thermometer is reading 94 degree in the shade.

                                                                                                                                              I am kicking off the cocktail hour with truffle salt popcorn and a caprese salad. Dinner will be a version of Jaques Pepin's Chicken Tonnato served with a nice Rose. Fans on full blast. Thankfully I poached the chicken in the cool of the morning…

                                                                                                                                              2 Replies
                                                                                                                                              1. re: foodieX2

                                                                                                                                                Oof, yes, crazy hot today, weird how suddently it warmed up. Your chicken tonnato sounds perfect! And Rose sounds just right with it. My own glass of well-chilled Rose will accompany a salad which will have avocados along with crispy things and the GG dressing. Smoked salmon on the side.

                                                                                                                                                1. re: foodieX2

                                                                                                                                                  Chicken or pork loin tonnato is one of my favorite hot weather meals! Great menu foodiex2!

                                                                                                                                                2. Making a quick and easy beef and broccoli stir fry tonight. Been a busy day doing inventory at work, so the easy cooking pace will be welcomed. Also got quite the heatwave today too with the humidity heat hitting 95, so thinking I might go buy a cold bottle of Riesling to enjoy this evening.

                                                                                                                                                  1. Woohoo! It's the official end of the most difficult rotations of my 4 year medical training! I think that's a good cause for a celebration or a weekend of good eats and relaxation. It seems to be starting off on the right foot. Whole Foods really pulled it out on the fish selection today so Fish Fridays are back in action. Tonight will be another round Ina Garten's Indonesian lemon swordfish with soft shell crabs and likely shrimp. I planned to save the shrimp for tomorrow but I might as well just make it a fish smorgasbord.

                                                                                                                                                    22 Replies
                                                                                                                                                    1. re: fldhkybnva

                                                                                                                                                      CONGRATULATIONS!

                                                                                                                                                      I love that you often celebrate with a fishapalooza. Have fun and may your relaxation be thorough and luxurious!

                                                                                                                                                      1. re: Sal Vanilla

                                                                                                                                                        FH......
                                                                                                                                                        Mazel Tov (good luck) on your achievement!

                                                                                                                                                        And here it "Phish Phriday @ Phreddy's"

                                                                                                                                                      2. re: fldhkybnva

                                                                                                                                                        That sounds wonderful and a full on CONGRATS! You might need some bubbly to go with your swordfish. Or at least an ice cold beer! :)

                                                                                                                                                        1. re: foodieX2

                                                                                                                                                          I'm not a big drinker this is a perfect day to pop a Magner's in the fridge or chill the Riesling. I feel like a giddy child on Christmas :) Thanks!

                                                                                                                                                          1. re: fldhkybnva

                                                                                                                                                            I am also not a big drinker fldhkybnva and commend you for being regularly judicious in your consumption. I definitely do not wish to have one that is in your profession cutting me open even after they have consumed even one drink!

                                                                                                                                                            1. re: Fowler

                                                                                                                                                              Yea, good point! For some reason I've never acquired a taste for it so gave up. There are plenty of other goodies to nosh on in the world :) SO on the other hand doesn't end the night without some EtOH.

                                                                                                                                                            2. re: fldhkybnva

                                                                                                                                                              YAY, fldhky! What an accomplishment to have that finished and behind you. Enjoy that drink and the swordfish!!

                                                                                                                                                          2. re: fldhkybnva

                                                                                                                                                            I will have to look up the swordfish recipe. Had it out last night as it is my favorite fish and it made me sick, literally. My bf had the Chilean sea bass and also felt like it was heavy and oily. That is hard to say about that fish. I think you made this before and gave it good reviews. Am I right?

                                                                                                                                                            1. re: suzigirl

                                                                                                                                                              Oh no, I'm sorry you got sick. It's my favorite fish of all time. I usually do a pretty simple prep, the Ina recipe is pretty simple. I did have this recently, almost a week ago in fact. I have to admit that I thought I might get sick that night as the fish was just barely cooked through definitely hot but on the side of medium rare/medium rather than well done. I was OK with it, but I've read that swordfish should always be cooked all the way through. Here is the recipe which I really loved: http://www.foodnetwork.com/recipes/in.... I usually broil swordfish so perhaps that might lower the heavy, oily feeling.

                                                                                                                                                              1. re: fldhkybnva

                                                                                                                                                                Thanks for the link. I was very surprised the bf ordered fish as he isn't a fan. What sucks is everyone raves about sea bass and him not liking it just reinforces his dislike of fish. I was hoping last night would help him be more open to fish but i think Bonefish Grill may have sealed that door with coffin nails.

                                                                                                                                                                1. re: suzigirl

                                                                                                                                                                  Oh yea, duh! Where is my brain? He's the fish hater. I actually am not the biggest fan of sea bass and much prefer other fish, but yes, it's quite shocking a non-fish liker would choose it. Long live the salmon and cheese :)

                                                                                                                                                                  1. re: fldhkybnva

                                                                                                                                                                    Long live the salmon and cheese

                                                                                                                                                            2. re: fldhkybnva

                                                                                                                                                              Ahhh, soft shell crabs. Love them so much. Congratulations! The smorgasbord sounds wonderful!

                                                                                                                                                              1. re: Hetterella

                                                                                                                                                                I hope I do too. I tried them a few weeks ago and I don't think I was ready for the different sensation. I love hard shell crabs so I know I must love soft shell so giving them a 2nd chance.

                                                                                                                                                              2. re: fldhkybnva

                                                                                                                                                                Way to go. Hoping this good streak keeps on going for you. I think your fish smorgasbord is a great way to give yourself a pat on the back too.

                                                                                                                                                                1. re: fldhkybnva

                                                                                                                                                                  What are you doing with the soft shell crabs? I adore them, but never make them at home.

                                                                                                                                                                  Congrats!

                                                                                                                                                                  1. re: gini

                                                                                                                                                                    I'm going to prepare them pretty simply - sprinkle of salt, pepper, Old bay, drizzle with olive oil and broil. It's hands off and easy.

                                                                                                                                                                  2. re: fldhkybnva

                                                                                                                                                                    Dinner tonight was delicious...a seafood smorgasbord indeed - Ina Garten's Indonesian lemon swordfish with broiled soft shell crabs and spicy paprika garlic herb lemon shrimp. I am quite satisfied and looking forward to a nice peaceful night's sleep.

                                                                                                                                                                     
                                                                                                                                                                     
                                                                                                                                                                    1. re: fldhkybnva

                                                                                                                                                                      Pretty little hunk of swordy. I may have to try that prep for a steakfish the next time I get my hands on one. Rare in the PNW - maybe a halibut. would do.

                                                                                                                                                                      Did you like the soft shells better round two?

                                                                                                                                                                      I always feel like I should adore them when I get them, but am usually sorta meh on them. I like them fried - but I think maybe I would like most anything fried.

                                                                                                                                                                      Very proteinerific meal.. Anything to go with?

                                                                                                                                                                      1. re: Sal Vanilla

                                                                                                                                                                        I loved the crabs this time! Well, I'm still getting used to the texture, but the flavor is great especially for a fan of the crab mustard. And...no mess! I think I still love hard shell more! I'm a protein freak, but do eat vegetables so we had the house favorite garlic roasted asparagus with Parmesan.

                                                                                                                                                                    2. re: fldhkybnva

                                                                                                                                                                      Sincere congratulations fid, that's quite an achievement and certainly a celebration was in order. Well done!!

                                                                                                                                                                      1. re: Breadcrumbs

                                                                                                                                                                        Thanks, it's been a great weekend. It's another fish day on this lovely spring day. I am quite grateful for this free weekend to spend time relaxing and engaging in my favorite hobby - cooking!

                                                                                                                                                                    3. Comfy Clothes: ATTIRED.
                                                                                                                                                                      Cats: REINSPIRED. (by full food bowls so kitty crazies are going on right now)
                                                                                                                                                                      Vodka and Lemonade: ACQUIRED. (and being drunk!)
                                                                                                                                                                      Dinner: INSPIRED. (because it's quick and easy)

                                                                                                                                                                      A Frankenchicken breast, split in half lengthwise, and quick-marinated in a combination of 1/3 cup olive oil, 1 heaping Tbsp. of Gulden's spicy brown mustard, 2 tsp. minced garlic, and 1ish heaping Tbsp. of apricot jam. Shake that all together, pour over the 2 (now thin) chicken boobies, and let it marinate in a ziplock bag. Will be grilled on the grill pan.

                                                                                                                                                                      Alongside will be steamed green beans with shallot/panko crumbs sprinkled on top. And probably another Vodka & Lemonade.

                                                                                                                                                                      Ahhhhhh......Fridays.

                                                                                                                                                                      7 Replies
                                                                                                                                                                      1. re: LindaWhit

                                                                                                                                                                        Your night sounds quite amazing!! Enjoy, and the kitties too!

                                                                                                                                                                        1. re: LindaWhit

                                                                                                                                                                          Sounds like a great night! And a great night for your kitties too, meow!

                                                                                                                                                                          One of my faves is vodka lemonade. Last Saturday I over served myself and my friends mint vodka lemonades. The taste of summer!!

                                                                                                                                                                          1. re: foodieX2

                                                                                                                                                                            Some fresh mint muddled in the bottom of a glass with a bit of sugar would make for a very nice addition, foodie!

                                                                                                                                                                            1. re: LindaWhit

                                                                                                                                                                              Freudian slip lw. We know you meant bottom but said bottle. We all think that it would be better muddled in the whole damn bottle! ;-) At least me.

                                                                                                                                                                              1. re: suzigirl

                                                                                                                                                                                LOL! Didn't even see that, obviously. I've fixed it. But yes, muddling in the entire bottle would also work!

                                                                                                                                                                          2. re: LindaWhit

                                                                                                                                                                            Nice rhyming, LW!! The chicken marinade sounds great with the adition of apricot jam. Nice sweet/spicy/garlicky mix!

                                                                                                                                                                            1. re: LindaWhit

                                                                                                                                                                              I so look forward to your Friday posts Linda, you always capture the sheer pleasure of knowing the week is done and it's time for some R&R.

                                                                                                                                                                              Dinner wasn't just inspired, it was inspiring as well...love the sound of your apricot chicken...yum!

                                                                                                                                                                            2. It's hot, it's humid and the Mets kicked Yankee butts all over NYC but I'll simply smile politely and get over it.

                                                                                                                                                                              Summer weather demands summer food. Potato salad and Buffalo wings will be on the counter tonight. Cold beer for me goes without saying, chilled Italian white for Deb. Red Sox/Yankees on the plasma.

                                                                                                                                                                              1 Reply
                                                                                                                                                                              1. re: steve h.

                                                                                                                                                                                "Red Sox/Yankees on the plasma."
                                                                                                                                                                                ~~~~~~~~~
                                                                                                                                                                                Ouch. :-)

                                                                                                                                                                              2. My tummy was being a bit uncooperative last night so kept it light by making myself an Applegate Farms Roasted Turkey sandwich (pickle juice liberally spinkled on top of turkey!) paired with a bowl of Trader Joe's Chicken Noodle Soup. Stomach feeling a bit better today and I was starving but was not in the mood for dinner prep as well as forgot to thaw something out from the freezer, so picked up a Chicken Philly from the cheesesteak shop. Tomorrow's dinner will be lamb in some form with the remaining lamb I have in the freezer.

                                                                                                                                                                                4 Replies
                                                                                                                                                                                1. re: littleflower

                                                                                                                                                                                  Double greatness-applegate deli meat and pickle juice! I hope you feel better tomorrow. I can't wait to see what you do with the lamb.

                                                                                                                                                                                  1. re: fldhkybnva

                                                                                                                                                                                    Thanks so much fldhky...chicken soup and turkey sandwich are usually my go-to's when I need to keep the dinner light. Thinking of slicing up the lamb into strips once it thaws out halfway in the refrigerator so that it will slice more easily, and then turning it into some kind of meal tomorrow.

                                                                                                                                                                                  2. re: littleflower

                                                                                                                                                                                    Feel better soon lf. Nothing like some chicken soup to soothe all that ails us!

                                                                                                                                                                                    1. re: Breadcrumbs

                                                                                                                                                                                      BC - thank you, it took a little while but yes chicken soup really does have magical powers! :-)

                                                                                                                                                                                  3. it was 93F when I got home today. That could mean only one thing: chicharones, pollo, platanos, tostones. By the time we got to Woods Hole to take the ferry across, it was 70F. I am a much happier camper!

                                                                                                                                                                                    4 Replies
                                                                                                                                                                                    1. re: gini

                                                                                                                                                                                      93 degrees means that meal? I think that is wonderful. Oh wait - It never gets to 93 here. Boo.

                                                                                                                                                                                      Platanos y tostones? Yum. I always feel guilty ordering or fixing them together. Like when I want grits and homefries together. Or in this case - hashbrowns and homefries. But still.

                                                                                                                                                                                      1. re: Sal Vanilla

                                                                                                                                                                                        There used to be a restaurant called Morrisons Cafeteria that my family and I ate at when I was younger. The server behind the counter inevitably would look at me in disbelief (then my mom for allowing it) when I ordered mashed potatoes with gravy AND french fries as my two vegetables of choice.

                                                                                                                                                                                        SV...no need to feel bad at all, I say throw the rules out the window! :-)

                                                                                                                                                                                        1. re: Sal Vanilla

                                                                                                                                                                                          Plátanos maduros are ripe and sweet - tostones are crisp and salty....I feel like those are two totally different and delicious things that must be explored together.

                                                                                                                                                                                        2. re: gini

                                                                                                                                                                                          Sounds fantastic gini...I'll bring the sangria!!

                                                                                                                                                                                        3. The bf made dinner - pan fried chicken breast, a great salad of red leaf, hardboiled egg, bacon and blue cheese dressing, a potato salad of olive oil and capers and scallions, and some steamed asparagus in a light dijon vinaigrette with some kalamata olives. exactly what i was in the mood for. how did he know!

                                                                                                                                                                                          then, after dinner, we embarked upon...THE SALTEÑA PROJECT - salteñas, as i've spoken about them here before, are pretty much the national dish of Bolivia, from whence mine and the BF's families both hail. it's not difficult, just a bit labor intensive, but the trick is the dough - slightly sweet, it must hold together a soupy stew (achieved with gelatin) and be firm and almost crispy outside, but tender inside. It is often compared to an empanada, but it is truly different, in that it is stew-like, and therefore, in our minds, of course, superior. tonight we did the filling, which consists of a whole cup of lard, minced beef, cumin, a ton of cayenne, oregano, onions, peas, carrots, scallions, and gelatin, and it's cooling down now, waiting to be put in the fridge for gellification. tomorrow i'm at the oldster's all day, so Sunday we'll make the dough.

                                                                                                                                                                                          As you can see in the finished salteña pics below (not ours), we're hoping for the saucy one, not the dried out one.

                                                                                                                                                                                           
                                                                                                                                                                                           
                                                                                                                                                                                           
                                                                                                                                                                                           
                                                                                                                                                                                           
                                                                                                                                                                                          10 Replies
                                                                                                                                                                                          1. re: mariacarmen

                                                                                                                                                                                            Those are so interesting!

                                                                                                                                                                                            1. re: roxlet

                                                                                                                                                                                              Dinner looks great. And i think the saucy one looks better.

                                                                                                                                                                                            2. re: mariacarmen

                                                                                                                                                                                              Wow, mc, those sound really good! We want a full report!

                                                                                                                                                                                              1. re: mariacarmen

                                                                                                                                                                                                Superior to an empanada- wow!

                                                                                                                                                                                                1. re: mariacarmen

                                                                                                                                                                                                  The bf's dinner looks and sounds great mc but you've really piqued my interest with those salteñas. I've never heard of them before but they do sound sensational. I'm a big fan of empanadas but these with their stew-like filling really do sound special. I can't wait to read how you make out.

                                                                                                                                                                                                  1. re: Breadcrumbs

                                                                                                                                                                                                    thanks BC! i know there are pockets of areas in the country where there are Bolivian populations, and that's where you'd find them. Miami for sure. NY too - Queens maybe? not sure anymore.

                                                                                                                                                                                                    a lot of times, you'll find someone selling them from their home. a Bolivian restaurant closed down here in San Francisco, and the owners now take phone orders. the husband will meet me on a corner with a box of 24 of the luscious things!

                                                                                                                                                                                                  2. re: mariacarmen

                                                                                                                                                                                                    Wow - how awesome are those Saltenas!

                                                                                                                                                                                                    PLEASE share your recipe - would love to make those with a couple of friends - we have done ravioli and tamales; those would be a great new effort. Looks SO good

                                                                                                                                                                                                    1. re: gingershelley

                                                                                                                                                                                                      Report coming up.

                                                                                                                                                                                                    2. re: mariacarmen

                                                                                                                                                                                                      Those look fantastic. I have only had salteñas once in Washington, DC and they were not a very good example. Dry dough and dry filling. Yours, however, sound mouthwatering!

                                                                                                                                                                                                      1. re: JungMann

                                                                                                                                                                                                        Thx JM, those in that pic weren't ours, tho..... pics of ours down below.

                                                                                                                                                                                                    3. Upcoming.......a Hugh Fearnley-Whittingstall recipe for pork chops.

                                                                                                                                                                                                      It sees the chops and the unpeeled cloves from a whole bulb of garlic browned and popped into a casserole, on top of some thyme and bay sprigs. Pan is deglazed with dry cider. There's then 15-20 minutes in a hot oven (220). There'll be Jersey Royals and steamed organic Savoy cabbage alongside. Preceeded by asparagus & melted butter. And, for afters, raspberries & ice cream.

                                                                                                                                                                                                      1 Reply
                                                                                                                                                                                                      1. re: Harters

                                                                                                                                                                                                        Lots of my favorite flavors there: garlic, thyme, cider, asparagus, raspberries. Enjoy!

                                                                                                                                                                                                      2. Not much cooking since we returned from Asheville, NC (amazing food there, btw). Last night I went out for Korean bbq with my coworkers, but the night before I made German-style red cabbage and a warm, bacony, mustardy potato salad for my hubby to serve with sausages at a pilsner tasting he hosted at our place last night. I hear everything was devoured---just a little cabbage leftover.

                                                                                                                                                                                                        6 Replies
                                                                                                                                                                                                        1. re: ChristinaMason

                                                                                                                                                                                                          Christina

                                                                                                                                                                                                          We'll be stopping a couple of days in Asheville during our trip in September. Have you posted about the food there on the relevent board? If not, I'd welcome your recommendations (my email is in my profile, so as not to have us going on a tangent here)

                                                                                                                                                                                                          John

                                                                                                                                                                                                          1. re: Harters

                                                                                                                                                                                                            Hi John,

                                                                                                                                                                                                            Thanks for the reminder to post about the experience. Here's my long-winded summary of our eating experience: http://chowhound.chow.com/topics/7808...

                                                                                                                                                                                                          2. re: ChristinaMason

                                                                                                                                                                                                            That German dinner and pilsner tasting sounds wonderful.

                                                                                                                                                                                                            1. re: ChristinaMason

                                                                                                                                                                                                              I adore a german style meal...and that warm bacony potato salad sounds fantastic, CM. Is there any particular recipe that you follow for that potato salad?

                                                                                                                                                                                                              1. re: littleflower

                                                                                                                                                                                                                < Is there any particular recipe that you follow for that potato salad?>

                                                                                                                                                                                                                Not really. This one was made by boiling peeled, chunked waxy potatoes, then draining and tossing them with a warm dressing made from sauteed bacon and minced onion and drippings, sugar, chicken broth (from bullion), parsley, seasoned salt/Forward!, caraway seed, grainy German mustard, sugar, neutral oil, and apple cider vinegar. Sorry I'm not much help---I sort of adjusted until it tasted "right"---you seem to know your way around the kitchen, though, so I'm sure you'll do fine.

                                                                                                                                                                                                                1. re: ChristinaMason

                                                                                                                                                                                                                  CM I wouldn't have thought about chicken broth but I can see where that would add great depth of flavor...thank you this is an excellent recipe to follow without any tweaking needed!

                                                                                                                                                                                                            2. Woohoo, the weather is awesome and I'm a free bird for the weekend. I picked up some good stuff at the grocery store this weekend. It's so hot so refreshing is on the mind. The pick ups included fresh tuna steaks and wakame seaweed which will likely become some delicious Asian-inspired dish for dinner tonight. Tomorrow's dinner will be skirt steak. I have never tried it but the butcher and everyone else keeps recommending it so I figured why not give it a try. I know it's a good cut for marinading but I'll probably salt and pepper and sear in a hot pan to medium rare, sliced against the grain of course because I want to get a good taste of the meat. Anyone else do a simple skirt steak or have simple marinades?

                                                                                                                                                                                                              4 Replies
                                                                                                                                                                                                              1. re: fldhkybnva

                                                                                                                                                                                                                This mojo marinade is good: http://www.foodnetwork.com/recipes/ty...

                                                                                                                                                                                                                Also for really simple, this one is great, says it's for flank but it's good w/ skirt too: http://www.simplyrecipes.com/recipes/...

                                                                                                                                                                                                                I also think you will love this entire dish: http://www.chow.com/recipes/29784-gri...

                                                                                                                                                                                                                I love skirt steak, but I do always marinade it.

                                                                                                                                                                                                                1. re: juliejulez

                                                                                                                                                                                                                  Thanks!

                                                                                                                                                                                                                2. re: fldhkybnva

                                                                                                                                                                                                                  "I'm a free bird for the weekend"

                                                                                                                                                                                                                  Thanks. Now I have that Lynyrd Skynyrd song stuck in my head. :-) :-)

                                                                                                                                                                                                                  Regarding the skirt steak, I use a rub and not a marinade:

                                                                                                                                                                                                                  cumin
                                                                                                                                                                                                                  sea salt
                                                                                                                                                                                                                  coursely ground black pepper
                                                                                                                                                                                                                  any type of dried chili powder
                                                                                                                                                                                                                  finely ground coffee beans
                                                                                                                                                                                                                  cinnamon

                                                                                                                                                                                                                  1. re: fldhkybnva

                                                                                                                                                                                                                    I do a flank steak with a lovely Asian-inspired marinade that I found on Epi fid. I think the recipe would be terrific with skirt steak as well. It has lime, ginger, honey, chili paste etc. The watermelon pepper salad recipe is great as well and perfect for warm weather dining. I like this recipe for entertaining too because the meat can be grilled ahead then served sliced at room temp.

                                                                                                                                                                                                                    Here's the link in case it's of interest:

                                                                                                                                                                                                                    http://www.epicurious.com/recipes/foo...

                                                                                                                                                                                                                  2. Farmers markets opened this weekend with great deals on corn-on-the-cob (5-6 for $1 depending on the size). So that's what's for dinner tonight along with oven-roasted-fried-chicken, roasted tomatoes and onions and mint-chocolate-chip ice cream for desert.

                                                                                                                                                                                                                    9 Replies
                                                                                                                                                                                                                    1. re: acssss

                                                                                                                                                                                                                      That whole meal sounds delicious...fried chicken, roasted tomatoes and onions (my favorite side dish!!) AND finishing it off with mint cc ice cream?? Yum.

                                                                                                                                                                                                                      1. re: littleflower

                                                                                                                                                                                                                        It was :) -
                                                                                                                                                                                                                        We went a bit overboard with the purchase of the corn - so there are a lot of ears left over for today (Sunday) - soooo good!

                                                                                                                                                                                                                        1. re: acssss

                                                                                                                                                                                                                          Con salad!

                                                                                                                                                                                                                      2. re: acssss

                                                                                                                                                                                                                        This sounds like a perfect late spring meal. I don't eat ice cream much but a personal favorite is mint chocolate chip, not too sweet and refreshing. Do you have a favorite brand or is it your homemade ice cream?

                                                                                                                                                                                                                        1. re: fldhkybnva

                                                                                                                                                                                                                          Edy's was on sale - so that was the ice cream of choice - and it wasn't bad at all.
                                                                                                                                                                                                                          I would love to learn how to make homemade ice cream! I love making homemade everything and never really got to ice cream - we don't eat that much of it - but I think THAT will be my next endeavor!

                                                                                                                                                                                                                          1. re: acssss

                                                                                                                                                                                                                            I too love to find new homemade projects and the ultimate realization that it's not as difficult as you thought. We no longer buy salad dressing which is great as it saves on room in the fridge and you can change it up everyday.

                                                                                                                                                                                                                            1. re: fldhkybnva

                                                                                                                                                                                                                              I agree. Although salad dressing for me is always olive oil, lemon juice, a tsp of soy sauce and S&P. Never liked creamy, store bought stuff. But during the past few years, I started making my own bread (all types) - which I love because the entire house smells like a bakery and I love experimenting with jams/jellys (I make tomato jelly which is absolutely heavenly and even onion jelly!) Now, you've got me thinking of gelato - we don't eat a lot of it so I never thought of it - but now... I've got to start researching!

                                                                                                                                                                                                                        2. re: acssss

                                                                                                                                                                                                                          Oh I love fresh corn acssss! I'll live vicariously since we'll be waiting until August for ours!

                                                                                                                                                                                                                          1. re: acssss

                                                                                                                                                                                                                            Now that is a summer menu! Yum.

                                                                                                                                                                                                                          2. Having dinner with friends tonight to meet their new chickens. Can't wait, I am sure I will fall in love.

                                                                                                                                                                                                                            My contribution is Ina's roasted shrimp cocktail and nice bottle of Rose. Can't beat this weather!

                                                                                                                                                                                                                            11 Replies
                                                                                                                                                                                                                            1. re: foodieX2

                                                                                                                                                                                                                              I have been meaning to try her shrimp cocktail recipe, I'm sure it will be great as most of her other recipes are. Enjoy!

                                                                                                                                                                                                                              1. re: foodieX2

                                                                                                                                                                                                                                foodieX2 thanks for the reminder about Ina's shrimp cocktail recipe. I made it when I first rec'd that cookbook and we loved it but I'd forgotten all about it! I must get that on the menu asap.

                                                                                                                                                                                                                                The recipe is also online if anyone else is interested:

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

                                                                                                                                                                                                                                1. re: Breadcrumbs

                                                                                                                                                                                                                                  It is good isn't it? So simple but the roasting adds another dimension. I used a whole bag of larges (31/35's) for 4 of us and we devoured every one of them!

                                                                                                                                                                                                                                  1. re: foodieX2

                                                                                                                                                                                                                                    If you like roasted shrimp fX I'm going to share another fabulous recipe just in case you haven't tried it because it's especially fantastic at this time of year when you can purchase local broccoli. The recipe is Roasted Broccoli with Shrimp by Melissa Clark.

                                                                                                                                                                                                                                    There's an article in the NY Times about it here:

                                                                                                                                                                                                                                    http://www.nytimes.com/2009/01/14/din...

                                                                                                                                                                                                                                    And the recipe is here:

                                                                                                                                                                                                                                    http://www.nytimes.com/2009/01/14/din...

                                                                                                                                                                                                                                    Many of us cooked this dish when MC's books were chosen for the COTM. If you're interested, here's a link to our reviews:

                                                                                                                                                                                                                                    http://chowhound.chow.com/topics/8418...

                                                                                                                                                                                                                                     
                                                                                                                                                                                                                                    1. re: Breadcrumbs

                                                                                                                                                                                                                                      oh my, that looks great, thank you! Our farm share starts next week, fingers crossed I get broccoli.

                                                                                                                                                                                                                                      1. re: Breadcrumbs

                                                                                                                                                                                                                                        Hmmm....I have *lots* of broccoli - perhaps I'll need to stop at WF for some shrimp later this week!

                                                                                                                                                                                                                                        1. re: LindaWhit

                                                                                                                                                                                                                                          I'd highly recommend this Linda and fX. It's perfectly suited for weeknights because it comes together so quickly. For a change of pace I use fennel seeds in place or the cumin and coriander.

                                                                                                                                                                                                                                          1. re: Breadcrumbs

                                                                                                                                                                                                                                            I bet BC, that a bunch of us other WFD people would like this too:). I put the recipe in Pepperplate..... sounds great!

                                                                                                                                                                                                                                            1. re: Breadcrumbs

                                                                                                                                                                                                                                              I'm not a huge fan of cumin, so I like the idea of a pinch of fennel seeds.

                                                                                                                                                                                                                                          2. re: Breadcrumbs

                                                                                                                                                                                                                                            I actually have never roasted shrimp which makes it intriguing. Thanks for all the tips.

                                                                                                                                                                                                                                      2. re: foodieX2

                                                                                                                                                                                                                                        You mean you didn't bring a chicken appetizer? Hee.. just a joke. Love backyard chickens. On my street, 3 families/houses have chickens, 2 raise rabbits(one is chickens+ rabbits), and one has chickens + a goose and ducks - they have a small pond.

                                                                                                                                                                                                                                      3. The man is at a vintage bike event today and then a musician friend of the man's is playing at McCabes in Santa Monica tonight. If I decide to drive out and meet him there I will go early enough for us to have dinner in that area. If I decide not to I'll have to indulge in the insane amount of produce I bought this morning because I can't fit it all in the frige..... a massive salad with some leftover grilled meat works for me and if I can finish up some leftovers I'll have a good excuse to grill some more tomorrow. :)

                                                                                                                                                                                                                                        I bought half and half (spring mix and baby spinach) salad mix, cocktail cucumbers, baby red, yellow and orange peppers, strawberries, mushrooms, and a bunch of other stuff I can't even remember. I'll try to use a little of everything!

                                                                                                                                                                                                                                        I'll also be making palaak paneer since I bought a ton of baby spinach and it will take up less space once cooked. I guess that means Indian tomorrow... :)

                                                                                                                                                                                                                                        6 Replies
                                                                                                                                                                                                                                        1. re: weezieduzzit

                                                                                                                                                                                                                                          A meal at Shunji is pretty special. Give it a shot if you get the chance. It's on W Pico. Don't let the goofy chili bowl exterior fool you, this is wonderful food, expertly served. Not cheap.

                                                                                                                                                                                                                                          1. re: steve h.

                                                                                                                                                                                                                                            I'll probably have to save a special meal for a different night since the guys have been out in the sun since it came up this morning- I'm guessing they'll be sweaty and tired and ravenous instead of ready ready to sit down to a nice dinner. :)

                                                                                                                                                                                                                                            I will file that info for later, though. McCabe's Guitar Shop is a really special place to see someone play so an equally special dinner would make a great night and according to the map it look like they're only about a half mile from each other. Thanks for the tip.

                                                                                                                                                                                                                                            1. re: weezieduzzit

                                                                                                                                                                                                                                              I'm softly chuckling to myself.

                                                                                                                                                                                                                                              You'll probably park in front of an adult bookstore next to a very goofy shop. Inside, the place is very modest. You sit at the bar and let Shunji call the shots. He's loquacious, ridiculously talented and more than just a survivor in the LA sushi scene.

                                                                                                                                                                                                                                              Yeah, pricey.

                                                                                                                                                                                                                                              1. re: steve h.

                                                                                                                                                                                                                                                We don't even bother to go for sushi if it's a night where we have to be concerned about cost, we go have sushi to enjoy ourselves. Sounds like the *perfect* place to go with our Aussie friends that we love to eat with. We'll try to do it on a night when Dave Alvin plays there. That would be a fun night!

                                                                                                                                                                                                                                                1. re: weezieduzzit

                                                                                                                                                                                                                                                  Slight change of plans, he's driving back to unload the truck. So.... chicken korma to go with the above mentioned palaak paneer and I'll be turning the air conditioning on. It was 99 today. Basmati for him, cauliflower rice for me.

                                                                                                                                                                                                                                          2. re: weezieduzzit

                                                                                                                                                                                                                                            oh wow, McCabes! take me back a million years, why dontcha... hope you go and have fun! indian tomorrow sounds great.

                                                                                                                                                                                                                                            eta - oops, you didn't go. Dave Alvin - fab!

                                                                                                                                                                                                                                          3. It ended up being an "Everything Clicks" type of day. I like those days!

                                                                                                                                                                                                                                            My decision to drive to the Home Goods in a town I don't get to go to all that often anymore since I've moved further away (I was relatively nearby for my haircut this morning) resulted in me finding an item I've been needing for the house. It fits perfectly in the space I wanted it to go in, and hides the stuff I needed it to hide. So I get to check that off my 2-year "gotta find!" list. Also happened upon a beverage (a.k.a. sangria) dispenser (also at Home Goods) for a summertime party that I will be attending in the middle of July at a price about 1/4 of the one I was pricing out at Sur la Table. I like getting a bargain!

                                                                                                                                                                                                                                            Spent a $50 gift card at Williams-Sonoma that I got TWO Christmases ago from a coworker. Figured it was time for me to use it, right? I can never find any big ticket items there, but I always find food items. Hey, it's free, right? I got a mushroom concentrate (for stock), Ras al Hanout, Za'atar, a Meyer Lemon/Pepper rub, and a jar of duck fat! Sauteed potatoes, here I come! LOL

                                                                                                                                                                                                                                            Plus I found a shaded spot for parking while at the Mall. THAT was probably the best.

                                                                                                                                                                                                                                            For dinner - Vodka and Lemonade was made and is being drunk. I took a small container of pulled pork out of the freezer when I got home. That'll be piled on a couple of mini whole wheat buns. Made a slaw of thinly sliced/chopped green cabbage and 6 large radishes and a half carrot, all shredded. The dressing was about 1/4 cup of mayo, 1/2 Tbsp. of champagne vinegar, and 2 tsp. of the Meyer lemon/pepper rub. It's got salt, Meyer lemon peel, garlic, lots of ground peppercorns, dried shallots and dried parsley. Made a great dressing for the slaw. Finally, a couple of eggs are being boiled for hard-boiled eggs to go along with the pulled pork, slaw and V&Ls.

                                                                                                                                                                                                                                            It was a good day. :-)

                                                                                                                                                                                                                                            7 Replies
                                                                                                                                                                                                                                            1. re: LindaWhit

                                                                                                                                                                                                                                              What a good day. And what a great bunch of goodies from the gift certificate. Free food! That coleslaw sounds very refreshing and even better that it will be alongside pork. Yum

                                                                                                                                                                                                                                              1. re: suzigirl

                                                                                                                                                                                                                                                This was an easy-to-put-together dinner that was a perfect ending to the day.

                                                                                                                                                                                                                                              2. re: LindaWhit

                                                                                                                                                                                                                                                Wow, I love these days as well! They make up for all the other glitches :) I hope you're night continues to be great as well.

                                                                                                                                                                                                                                                1. re: fldhkybnva

                                                                                                                                                                                                                                                  It was rather anticlimactic, as I just flipped the remote to various movies midway through them, but it was still pretty good to wake up to see that the Yankees got :::thoroughly whomped::: by the Red Sox, and the Penguins got blanked by the Bruins. :-)

                                                                                                                                                                                                                                                  1. re: LindaWhit

                                                                                                                                                                                                                                                    woot!!!

                                                                                                                                                                                                                                                2. re: LindaWhit

                                                                                                                                                                                                                                                  Sounds like a GREAT day:). Nice Saturday LW!

                                                                                                                                                                                                                                                  1. re: LindaWhit

                                                                                                                                                                                                                                                    Wonderful goodies you picked up...especially that jar of duck fat!!! :-)

                                                                                                                                                                                                                                                  2. Another VERY hot day. Snacky dinner, just perfect with a well-chilled glass of rosé. Still getting local asparagus. Sox-Yanks on as appetizer for Bruins-Penguins.

                                                                                                                                                                                                                                                     
                                                                                                                                                                                                                                                    7 Replies
                                                                                                                                                                                                                                                    1. re: GretchenS

                                                                                                                                                                                                                                                      When I saw this pic at the top of the thread I thought it could be breadcrumbs because I wanted to lick my screen. What a nice light meal. Can you tell me all the components of the ham stacks? I see that it is gerkins but what kind if meat and condiment etc?

                                                                                                                                                                                                                                                      1. re: suzigirl

                                                                                                                                                                                                                                                        Wow, to be mistaken for breadcrumbs is high praise indeed, thank you!! The ham stacks are pieces of an insanely good small whole Black Forest ham I bought this week, with a dollop of Dijon-mayo mix, then half a cornichon and a pickled hot pepper ring. All the pickley-spiciness is perfect with the sweet ham. And that part of the meal was just fridge foraging that worked out.

                                                                                                                                                                                                                                                        1. re: GretchenS

                                                                                                                                                                                                                                                          How kind of you and suzigirl. Your plate looks incredible Gretchen and I'm going to steal your Black Forest Ham combo for my next antipasti dinner...it looks and sounds sensational and had me salivating!

                                                                                                                                                                                                                                                        2. re: suzigirl

                                                                                                                                                                                                                                                          More screen lickin' - you CH food porn friends.... blushing suzigirl:)

                                                                                                                                                                                                                                                        3. re: GretchenS

                                                                                                                                                                                                                                                          Wow, that looks good. I LOVE dinners like that when it's hot. We call them "little food" nights. A little of this, a little of that... and a glass of wine, always. Enjoy!

                                                                                                                                                                                                                                                          1. re: weezieduzzit

                                                                                                                                                                                                                                                            Home tapas. Always a good thing!

                                                                                                                                                                                                                                                          2. re: GretchenS

                                                                                                                                                                                                                                                            gretchen - gorgeous! i was halfway out the door when i remembered where you lived. what a perfect light, snacky, yet elegant meal.

                                                                                                                                                                                                                                                          3. One of my neighbors stopped by this afternoon and asked if I would be willing to keep an eye on their kids at my house while she and her husband went out for a rare dinner alone.

                                                                                                                                                                                                                                                            How could I say no and I figured I would just serve them hot dogs and mac 'n cheese or something like that.

                                                                                                                                                                                                                                                            There seemed to be an issue though with the children (4 of them all under the age of 8) misbehaving once they were dumped off at my house. I warned them that if they did not start to behave; all they would get to eat for dinner were vegetables. Silly me to expect that would be a deterrent.

                                                                                                                                                                                                                                                            Within perhaps 15 minutes or so the twin boys were wrestling near my fireplace which is made out of stone which could crack a skull wide open and the other boy was chasing his sister up and down the stairs. And that was after they tried to get the child-proof lock off of the container of gasoline in my garage.

                                                                                                                                                                                                                                                            But, as promised, I told them if they did not behave, dinner would be only vegetables and that is exactly what they were served.

                                                                                                                                                                                                                                                            7 Replies
                                                                                                                                                                                                                                                            1. re: Fowler

                                                                                                                                                                                                                                                              yikes!

                                                                                                                                                                                                                                                              1. re: Fowler

                                                                                                                                                                                                                                                                Whoa. No wonder the parents needed a night out! LOL

                                                                                                                                                                                                                                                                1. re: Fowler

                                                                                                                                                                                                                                                                  I can only hope those parents remembered to pick up their kids. Good heavens. You didn't mention WFD for you...if it were me I think a glass or two of red may have been in order!

                                                                                                                                                                                                                                                                  1. re: Breadcrumbs

                                                                                                                                                                                                                                                                    BC, I had only vegetables as well and as much as it was needed, I refrained from the glass or 6 of red.

                                                                                                                                                                                                                                                                    1. re: Fowler

                                                                                                                                                                                                                                                                      You are a saint Fowler. What an ordeal!! I hope you have your feet up today!!

                                                                                                                                                                                                                                                                  2. re: Fowler

                                                                                                                                                                                                                                                                    Wow. I wonder what they were planning to do with the gasoline...

                                                                                                                                                                                                                                                                    1. re: BananaBirkLarsen

                                                                                                                                                                                                                                                                      I'm sure they had the best of intentions with the gasoline. Like using it to fuel up my chain saw so they could chase each other around with that.

                                                                                                                                                                                                                                                                  3. The tuna and skirt steak I picked up this morning will be tomorrow's treats. SO thought it'd be a nice balance to the end of the weekend and I agreed. The A/C was pumping in the house and so I was actually quite chilly on this 95F day and really wanted someting warm and cozy and couldn't resist stuffing some poultry boobs. Tonight's combination was turkey breast stuffed with bacon, garlic, onions and Muenster served with a white wine sauce from the remainder of the "stuffings" all on top of roasted Portabello mushroom caps. For the stuffing, I sauteed the bacon with the garlic and onions and added a good hearty dashes of Worcestershire and a few drops of liquid smoke. I usually overstuff everything but tonight didn't have the patience to wrestle with meat so gave up and decided to just serve the excess on top which worked quite well.

                                                                                                                                                                                                                                                                     
                                                                                                                                                                                                                                                                    2 Replies
                                                                                                                                                                                                                                                                    1. re: fldhkybnva

                                                                                                                                                                                                                                                                      Exquisite fid! I love stuffed turkey breast and you've reminded me I have a huge one in the freezer...thank-you for the inspiration!

                                                                                                                                                                                                                                                                      1. re: Breadcrumbs

                                                                                                                                                                                                                                                                        Thanks! Recently every time I have chicken breast I hate it, but for some reason I love the turkey breast. Fortunately many of the stores here usually have either whole breast or cutlets.

                                                                                                                                                                                                                                                                    2. We are catering the mother-in-law's 80th birthday family dinner. Avid readers of my posts (surely, there may be a couple) will recall that June * dislocated her hip on return from holiday in Florida and spent a couple of days in hospital. This was the second time, having done the same on Christmas Day. Since then, she's muttered about missing the family festive get-together.

                                                                                                                                                                                                                                                                      So, for her birthday meal, we cooking a classic British Christmas dinner - kicking off with a starter of smoked salmon and prawns.

                                                                                                                                                                                                                                                                      Followed by turkey, carrot & swede, sprouts, potatoes (roast & bolied new), bread sauce, chestnut stuffing, cranberry sauce, gravy.

                                                                                                                                                                                                                                                                      No dessert as such but Mrs H is baking a cake - a simple Victoria sponge.

                                                                                                                                                                                                                                                                      (* and , with her parents lack of imagination in naming her, I wonder if MiL is glad she wasnt born in October)

                                                                                                                                                                                                                                                                      8 Replies
                                                                                                                                                                                                                                                                      1. re: Harters

                                                                                                                                                                                                                                                                        As an avid reader if your posts I recall the cranberry sauce was a special request of hers?

                                                                                                                                                                                                                                                                        It sounds like a wonderful birthday feast for her.

                                                                                                                                                                                                                                                                        1. re: Frizzle

                                                                                                                                                                                                                                                                          Yep. She's the only family member who eats it.

                                                                                                                                                                                                                                                                        2. re: Harters

                                                                                                                                                                                                                                                                          What a lovely gesture Harters and a nice treat to have such a special meal mid-year. Based on all you've been through as late, comfort food such as this seems highly appropriate. Enjoy!

                                                                                                                                                                                                                                                                          1. re: Harters

                                                                                                                                                                                                                                                                            Surely there are more than a few. :) Sounds like a wonderful meal and a very thoughtful gesture. I am puzzled by the dessert comment. To Americans, cake certainly qualifies as dessert (= sweet thing at end of meal). What makes something dessert in British eyes?

                                                                                                                                                                                                                                                                            1. re: GretchenS

                                                                                                                                                                                                                                                                              Cake is something to eat with a cup of coffee or tea in the afternoon. A snack, if you will.

                                                                                                                                                                                                                                                                              There are some cake like things that appear as desserts in British cooking - the French naming or just calling them a gateau is the usual giveaway. Unless they are American sounding things like brownies (very common bistro dessert).

                                                                                                                                                                                                                                                                              Classic British style desserts are pies, tarts and steamed puddings. Also taken in from our neighbours are desserts like tiramisu or creme brulee. Basically anything featuring custard or cream as principal ingredients are going to be in the dessert category.

                                                                                                                                                                                                                                                                              Here's the dessert menu at a favourite local bistro type place :

                                                                                                                                                                                                                                                                              Creme Catalan
                                                                                                                                                                                                                                                                              Eton Mess
                                                                                                                                                                                                                                                                              Affogato
                                                                                                                                                                                                                                                                              Cheese
                                                                                                                                                                                                                                                                              Sticky Toffee Pudding
                                                                                                                                                                                                                                                                              Chocolate brownie

                                                                                                                                                                                                                                                                              1. re: Harters

                                                                                                                                                                                                                                                                                So interesting, thanks John! Reminds me of a misunderstanding during my first week of work in Britain. My American boss and I asked the young chap I was working with if he'd like to have lunch with us. No, he said, I usually just have sandwich. (Which of course was what we normally ate for the mid-day meal too.)

                                                                                                                                                                                                                                                                                1. re: Harters

                                                                                                                                                                                                                                                                                  Wow, that is a continental dessert menu.

                                                                                                                                                                                                                                                                                  But 1/2 is very classic british-ish... Eton Mess (tho that is pretty modern), sticky toffee pudding, and a cheese course.

                                                                                                                                                                                                                                                                                  I love it a spanish version of the flan-type category has made it locally, rather than cremé caramel or the (American bastardization of the creme brulee (not properly accented here).

                                                                                                                                                                                                                                                                              2. re: Harters

                                                                                                                                                                                                                                                                                I am an avid reader, Harters, and of course remember just a bit ago she was back "in hospital" (I love that British expression, because when you are - American - 'In the hospital", you are really 'in-hospital', as in, all your close peeps who visit you are too, just there, or thinking of going there, or coming out of there, no 'THE" needed.

                                                                                                                                                                                                                                                                                The holiday meal sounds festive and traditional. I sigh over your Victoria sponge, a favorite from summers as a teen spent living in Cambridge in the summers... Aaah.

                                                                                                                                                                                                                                                                              3. 90 predicted again- rats. We're having a big cookout mid day for about 100 people after church. Not much fun grilling but there are trees and breezes if you can find them and lots of traditional food- burgers, dogs, salads and watermelon will star.

                                                                                                                                                                                                                                                                                Last night we had breakfast for dinner after going to a very long but outstanding musical in the South End. It was too hot after for much more than a quick drink in a favorite bar and a cab back home.

                                                                                                                                                                                                                                                                                Whole Foods keeps having these flash sales and this afternoon is caesar salad so it will probably be WFD.

                                                                                                                                                                                                                                                                                3 Replies
                                                                                                                                                                                                                                                                                1. re: Berheenia

                                                                                                                                                                                                                                                                                  Berheenia, I *think* you'll be having a decent breeze this afternoon, so hopefully it won't be too bad. The thunderstorms are supposed to come in overnight.

                                                                                                                                                                                                                                                                                  And how do you hear about these flash sales from WF?

                                                                                                                                                                                                                                                                                  1. re: LindaWhit

                                                                                                                                                                                                                                                                                    Cook-out done and all cleaned up. We started early and I'm so glad the men like to do the cooking- too hot for me and the breeze always blows the wrong way when you're grilling. A little gender based role playing that I can tolerate in this weather!
                                                                                                                                                                                                                                                                                    You have to 'friend' the WF Market or click on their web page a lot to learn about these sales but as a start-up store they seem to have a lot of them. Got to grab my paycheck and run up there right now!

                                                                                                                                                                                                                                                                                  2. re: Berheenia

                                                                                                                                                                                                                                                                                    Sounds like a fun cookout, hope the breezes find you!

                                                                                                                                                                                                                                                                                  3. I don't know if this happens to others here but sometimes I get a dish stuck in my head and it's all I can think about making. For weeks now I've been craving pasta with clam sauce. I have no idea why, it's not like I remember seeing a photo or advertisement for it. Anyway, clams aren't mr bc's favourite thing...or even his 999th favourite for that matter but I managed to convince him I just "needed" to get this past out of my system. And so it was, WFD last night was:

                                                                                                                                                                                                                                                                                    Linguini with white clam sauce!!

                                                                                                                                                                                                                                                                                    I tried to make it more appealing to mr bc by removing all the clams from their shells and chopping them. I was excited to see him clean his plate! That really seemed to do the trick. He actually said he liked and and would happily eat it again!! Who said after years of marriage there still aren't some "firsts"?!!

                                                                                                                                                                                                                                                                                    Oh and I couldn't resist adding in a pic of our first lilacs of the season...don't they just scream springtime!!

                                                                                                                                                                                                                                                                                     
                                                                                                                                                                                                                                                                                     
                                                                                                                                                                                                                                                                                     
                                                                                                                                                                                                                                                                                    12 Replies
                                                                                                                                                                                                                                                                                    1. re: Breadcrumbs

                                                                                                                                                                                                                                                                                      The lilacs are GORGEOUS, Bc! Love their delicate scent!

                                                                                                                                                                                                                                                                                      1. re: Breadcrumbs

                                                                                                                                                                                                                                                                                        Lilacs are lovely. Our neighbour has a well established plant up against the dividing fence, so we get to borrow the view and the scent. They're just getting towards their end just now.

                                                                                                                                                                                                                                                                                        1. re: Harters

                                                                                                                                                                                                                                                                                          The house I spent most of my childhood in had a back garden with lilacs growing along the fence on both sides. Many years later when mr bc and I first toured the house we now own, I knew we'd found our home when I noticed very mature lilacs growing all along the west side and back of the property. Shortly after we moved in we hosted a party for my Mom's birthday and fortunately the lilacs were in full bloom. Their intoxicating fragrance greeted her as she walked to the front door. It actually brought tears to her eyes. As those of us who love to cook know, never underestimate the power of "smell" to evoke strong memories. Fortunately these were tears of happiness!!

                                                                                                                                                                                                                                                                                          1. re: Breadcrumbs

                                                                                                                                                                                                                                                                                            The home where I spent my adolescence had a large lilac tree in the back whose fragrant blooms heralded the end of the school year and the beginning of summer freedom. Even now I look forward to the scent of lilacs on a spring breeze to return me to the giddy place full of possibility in my teen years, even if here in NYC the fragrance of a lilac tree full in bloom is all too often overshadowed by the scent of the sun-cooked garbage heaped all about its base. At least the flowers are still pretty...

                                                                                                                                                                                                                                                                                        2. re: Breadcrumbs

                                                                                                                                                                                                                                                                                          How great that the Mr went along and then enjoyed the results. Fabulous lilacs, mine are all burnt up.

                                                                                                                                                                                                                                                                                          1. re: Breadcrumbs

                                                                                                                                                                                                                                                                                            I don't know which looks better, the pasta or the flowers!

                                                                                                                                                                                                                                                                                            1. re: Breadcrumbs

                                                                                                                                                                                                                                                                                              Wow, this looks great as always! You are not alone, I have that dish-stuck-in-my-head thing. It's how I learned I love stroganoff and Salisbury steak. They were just stuck in my head for weeks even though I have no memories of them and don't even think I had ever had them. I finally gave in and just did it and they both were fantastic. I guess our brains have a secret sense :)

                                                                                                                                                                                                                                                                                              1. re: fldhkybnva

                                                                                                                                                                                                                                                                                                I think you're quite right fid, sometimes cooking is just intuitive and it's always better when your intuition proves to be right!!

                                                                                                                                                                                                                                                                                              2. re: Breadcrumbs

                                                                                                                                                                                                                                                                                                The pasta with clams and the lilacs both look fantastic.

                                                                                                                                                                                                                                                                                                1. re: Breadcrumbs

                                                                                                                                                                                                                                                                                                  All is fab, BC, congrats on the L+clam sauce convert:)

                                                                                                                                                                                                                                                                                                  1. re: Breadcrumbs

                                                                                                                                                                                                                                                                                                    oh, gorgeous flowers, beautiful dinner!

                                                                                                                                                                                                                                                                                                    1. re: Breadcrumbs

                                                                                                                                                                                                                                                                                                      Stunning lilacs BC...wonderful addition alongside that linguini with clam sauce!

                                                                                                                                                                                                                                                                                                    2. Gosh I'm tired. Mom is wearing me out :) But we're having a great time. Went up to the mountains yesterday to see my BFF's new puppy, and we also go to watch a mama elk and her baby playing in a stream by the restaurant we ate at. There's elk running around all over the place up there. SO told me to hit one with my car and bring it home so we can eat it :-P The fresh pasta didn't happen last night as SO decided to go buy himself a new truck while mom and I were playing up in the mountains. Can't leave him alone for anything. The Ford dealership loves us now though, between my purchase last week and his this week. Since it was getting late we met up with him at his hockey bar to watch the Pens/Bruins game. Mom had some soup there, I just picked through leftovers when we got home.

                                                                                                                                                                                                                                                                                                      Today we're going to a Rockies/Dodgers game. Mom is a Giants fan so she's rooting for the Rockies today. Tonight dinner is simple... I'm going to grill some burgers since I defrosted some ground meat for the never happened bolognese sauce yesterday, do some oven fries, and if the corn at the store looks OK, I'll grill that too.

                                                                                                                                                                                                                                                                                                      7 Replies
                                                                                                                                                                                                                                                                                                      1. re: juliejulez

                                                                                                                                                                                                                                                                                                        It all sounds like a lot of fun, jj!

                                                                                                                                                                                                                                                                                                        1. re: juliejulez

                                                                                                                                                                                                                                                                                                          Now, seester, you can't let mom have more energy than you... go girl!

                                                                                                                                                                                                                                                                                                          It all sounds like a fun time with mom (even if tiring), and the burgers sound great.

                                                                                                                                                                                                                                                                                                          I want to see a moma elk and her babies playing in a stream. I "heart" Colorado.

                                                                                                                                                                                                                                                                                                          1. re: gingershelley

                                                                                                                                                                                                                                                                                                            I tried to get a photo but I had a bad angle and then they moved out of my range! Hopefully next time I'm up there I'll see more.

                                                                                                                                                                                                                                                                                                          2. re: juliejulez

                                                                                                                                                                                                                                                                                                            As soon as you mentioned seeing elk I thought I'll bet her SO wished he was there with his .30-30. :-)

                                                                                                                                                                                                                                                                                                            If you have never had elk, I highly recommend trying it sometime. One of my favorite meats.

                                                                                                                                                                                                                                                                                                            1. re: Fowler

                                                                                                                                                                                                                                                                                                              Elk is delicious!

                                                                                                                                                                                                                                                                                                              1. re: Fowler

                                                                                                                                                                                                                                                                                                                Yup, it's delicious. Hunting season isn't til the fall here though, and it's only 9 days long, along with deer. He could hunt on my friend's property but she doesn't get elk too often at her house... just bears! He goes up in the mountains for the full 9 days in the fall with his friends, and comes home smelling disgusting. This past year, none of them came home with an animal either! Longer season up in Wyoming, where he's from, but since he's now a Colorado resident he would have to pay something like $500 to get a permit up there.

                                                                                                                                                                                                                                                                                                                1. re: Fowler

                                                                                                                                                                                                                                                                                                                  I like venison and bison so I definitely need to try elk.

                                                                                                                                                                                                                                                                                                              2. On island cooking last night:
                                                                                                                                                                                                                                                                                                                grilled shrimp with classic cocktail sauce
                                                                                                                                                                                                                                                                                                                grilled salmon
                                                                                                                                                                                                                                                                                                                grilled asparagus
                                                                                                                                                                                                                                                                                                                cold white wine

                                                                                                                                                                                                                                                                                                                ...and the man made it for me, so I didn't even have to lift a finger. Utter bliss.

                                                                                                                                                                                                                                                                                                                1. All day today... leftover corn-on-the-cob from yesterday (made too many) and various sandwiches...
                                                                                                                                                                                                                                                                                                                  Homemade pita pocket filled with an egg-white omelet (2 egg whites/onion/spinach or parsley/turmuric/cumin/cayenne/S&P) and homemade tomato or blueberry jam
                                                                                                                                                                                                                                                                                                                  and for me...
                                                                                                                                                                                                                                                                                                                  a pita pocket with chopped up chicken thighs, topped with my homemade techina sauce and finely chopped parsley/onion salad (with olive oil and lemon, S&P) and my famous habanero/cilantro dip

                                                                                                                                                                                                                                                                                                                  7 Replies
                                                                                                                                                                                                                                                                                                                  1. re: acssss

                                                                                                                                                                                                                                                                                                                    techina sauce, acssss? Didn't find anything after a Googling except a correct to "tahini sauce".

                                                                                                                                                                                                                                                                                                                    1. re: LindaWhit

                                                                                                                                                                                                                                                                                                                      that's what i'm guessing it is...

                                                                                                                                                                                                                                                                                                                      1. re: LindaWhit

                                                                                                                                                                                                                                                                                                                        Actually, it is tchina - with the "ch" being a throaty pre-spit sound; and the i - an "ee" sound - it is pronounced this way in both in Arabic and Hebrew. In the U.S., like most things are lost in translation - it has become tahini sauce.

                                                                                                                                                                                                                                                                                                                        1. re: acssss

                                                                                                                                                                                                                                                                                                                          The pronunciation of Arabic is variable, depending on the dialect spoken. With 7 standing in for the H, the word can be pronounced t7ineh, t7inah or t7hini depending on the dialect. Of course you can also call tahini sauce "taratour," so there are plenty of ways to get confused here.

                                                                                                                                                                                                                                                                                                                          1. re: JungMann

                                                                                                                                                                                                                                                                                                                            Sounds like every other language I suppose.
                                                                                                                                                                                                                                                                                                                            I personally have always heard only one pronunciation - tchina (while it being written as tehina). When I buy it online from Lebanese or Israeli companies - they both write it as tehina and I was told by both Israelis/Arabs that I've met over the years, that it is pronounced tchina - I guess I never met one from the country to which you refer.. but good to know.

                                                                                                                                                                                                                                                                                                                          2. re: acssss

                                                                                                                                                                                                                                                                                                                            Thanks very much.

                                                                                                                                                                                                                                                                                                                        2. re: acssss

                                                                                                                                                                                                                                                                                                                          That pita pocket breakfast type sammie sounds great! I like a good egg white omelette...funny that I enjoy veggies added in (diced onions/tomatoes) only with egg white omelettes but when eating regular egg omelets I prefer just meat only in it (ham usually being the meat of choice, sometimes bacon if there is no ham around).

                                                                                                                                                                                                                                                                                                                        3. Last night was a fantastic grilled bone-in Rib Eye Steak. To go with was sauteed mushrooms with butter and marsala wine and a lovely shrimp salad (which I now realize I forgot to take a picture of). Heaven on a plate.

                                                                                                                                                                                                                                                                                                                          Tonight will be Beer Can Chicken, baby red potato salad and our first real corn on the cob for the year. Maybe I can remember to take pictures of that!

                                                                                                                                                                                                                                                                                                                          Well, darn, it didn't upload the steak on the grill! Bummer!

                                                                                                                                                                                                                                                                                                                           
                                                                                                                                                                                                                                                                                                                           
                                                                                                                                                                                                                                                                                                                          8 Replies
                                                                                                                                                                                                                                                                                                                          1. re: boyzoma

                                                                                                                                                                                                                                                                                                                            OK, here is the steak on the grill :)

                                                                                                                                                                                                                                                                                                                             
                                                                                                                                                                                                                                                                                                                            1. re: boyzoma

                                                                                                                                                                                                                                                                                                                              That's one big-ass steak! LOL Nice grill marks, too.

                                                                                                                                                                                                                                                                                                                              1. re: boyzoma

                                                                                                                                                                                                                                                                                                                                Green onion and mesclun lettuce seeds were sown and watered in large containers on the front porch (still waiting for them to power-wash and stain/seal the decks, so I don't want to put anything out there since I'll just have to move it or put it in the shed when they *do* get to it!). We'll see if I can grow anything from seed or if I'm one of those people who can only "continue to grow from starter plants". Why I'm trying to grow lettuce, I haven't the foggiest idea, since my CSA kicks in in a week.

                                                                                                                                                                                                                                                                                                                                Speaking of starter plants, also purchased and re-potted were two rosemary plants, two lemon-thyme plants, two Thai basil plants, one marjoram plant, and 3 flat-leaf Italian parsley. The veggies from the CSA and the herbs will go well together.

                                                                                                                                                                                                                                                                                                                                Dripping sweatiness ensued with the replanting, despite the very strong winds. I felt like Roseanne Roseannadanna relating about when Dr. Joyce Brothers had the leetle teeny tiny sweat ball on the end of her nose in the sauna. :-) A quick towel-dry, a change of clothes, and some water as well as A/C helped. Although it's cooled down considerably, as we're expecting some thunderstorms.

                                                                                                                                                                                                                                                                                                                                Tonight's dinner is easy and cool - a composed, plated salad. Red leaf romaine lettuce, sauteed chicken, roasted asparagus, grated carrots, sliced radishes, slivered red onion, and halved cherry tomatoes. The vinaigrette is olive oil, pomegranate balsamic vinegar, extra-strong Dijon mustard, salt, and pepper, with about 1 tsp. or so of a good honey. Shook it all together to drizzle over the salad, which will be sprinkled with some goat cheese at the end - maybe a few croutons on top as well.

                                                                                                                                                                                                                                                                                                                                And there's enough for a salad for work tomorrow. Blech. Work tomorrow. :-/

                                                                                                                                                                                                                                                                                                                                1. re: LindaWhit

                                                                                                                                                                                                                                                                                                                                  A fine cool entrée salad is a grand late-spring dinner. Bravo. And that again to all the culinaria you replanted today.

                                                                                                                                                                                                                                                                                                                                  Well done, LW

                                                                                                                                                                                                                                                                                                                                  1. re: gingershelley

                                                                                                                                                                                                                                                                                                                                    OK, how the hell did that get posted as a reply to boyzoma's post? I went back up to the top and posted it as a new reply to roxlet's start to the entire thread? Sheesh.

                                                                                                                                                                                                                                                                                                                                    And we'll see how I do with all the culinaria I planted today, gingershel. :-D

                                                                                                                                                                                                                                                                                                                                    P.S. There's wine for the cook. Natch.

                                                                                                                                                                                                                                                                                                                              2. re: boyzoma

                                                                                                                                                                                                                                                                                                                                Pass the Beer Can Chix, and those mushrooms from yesterday.

                                                                                                                                                                                                                                                                                                                                1. re: boyzoma

                                                                                                                                                                                                                                                                                                                                  OK - here is the Beer Can Chicken. On the plate is the chicken, used some of the pan juices for gravy, corn on the cob (wow - was it sweet and yummy) and baby red potato salad. Oh, and yes, that is skin on the side too! That was the most moist bird with crispy skin I think we've EVER had. Had it on indirect heat for about 2 hours (it was 5.2 lbs.), rotating approx. every 15 minutes. I can't wait for the next one.

                                                                                                                                                                                                                                                                                                                                   
                                                                                                                                                                                                                                                                                                                                   
                                                                                                                                                                                                                                                                                                                                   
                                                                                                                                                                                                                                                                                                                                  1. re: boyzoma

                                                                                                                                                                                                                                                                                                                                    Man does that chicken look gorgeous!

                                                                                                                                                                                                                                                                                                                                2. Yesterday we had unexpected guests around 5pm.....The person we bought our house from (who was a friend of my husband's) was passing through town, and she wanted to see "what you've done with the place." She and her BF stopped by, but couldn't stay for dinner...so we hustled up some snacks (ghantia and some other Indian snacks, as well as home-made chutney). It was a warm day, and we sat on our new deck...so I made some home-made fizzy raspberry lemonade (they don't drink alcohol, or we probably would have drunk beer:-). It turned out great: the usual fresh lemonade recipe, but I added fresh mint, some crushed fresh raspberries, and sparkling water to the mix. After the snacks and drinks my husband brought out some mango paletas he had stashed away in the freezer...

                                                                                                                                                                                                                                                                                                                                  So after all that we never even ate a real dinner. And the bounty I bought at the Farmer's Market Saturday am (minus the raspberries of course) will go into a big green salad tonight (roasted beets, some homemade croutons from the bread guy, assorted greens, green beans, green onions, peppers from our garden, etc...). That along with some lovely artichokes (steamed and served with aioli) will probably make another lovely warm-weather meal on the new deck......

                                                                                                                                                                                                                                                                                                                                  1 Reply
                                                                                                                                                                                                                                                                                                                                  1. re: janetofreno

                                                                                                                                                                                                                                                                                                                                    Sounds like a great time with friends and a wonderful fresh meal tonight. I'm definitely jealous of the new deck though. We desperately need one. But alas, not in this year's budget!

                                                                                                                                                                                                                                                                                                                                  2. I am a once a week shopper and planner, without fail - it has vastly improved my life. The BF grew up with a family that did not really understand how to cook veggies, so he requests a salad with each meal. I oblige him, but am exposing him to lots of new stuff, all of which he has liked and eaten.
                                                                                                                                                                                                                                                                                                                                    Monday - risotto with roasted beans, broccoli and brussel sprouts from the great once weekly fridge clean out.
                                                                                                                                                                                                                                                                                                                                    Tuesday - pulled pork from the crock pot (Sweet Baby Ray's on the side)
                                                                                                                                                                                                                                                                                                                                    Wednesday - asparagus, mushroom and cheese strata made with challah
                                                                                                                                                                                                                                                                                                                                    Thursday - halal cart style chicken thighs and rice
                                                                                                                                                                                                                                                                                                                                    Friday - off to a bachelorette party out of state - the bf is on his own :)

                                                                                                                                                                                                                                                                                                                                    5 Replies
                                                                                                                                                                                                                                                                                                                                    1. re: anythingonce

                                                                                                                                                                                                                                                                                                                                      those are some great-sounding eats!!

                                                                                                                                                                                                                                                                                                                                      1. re: anythingonce

                                                                                                                                                                                                                                                                                                                                        Wow, great menu plan - what do you do with leftovers, anythingonce?

                                                                                                                                                                                                                                                                                                                                        I think you are kind of new to posting on CH - at least WFD, (but probably have been reading for a bit)?

                                                                                                                                                                                                                                                                                                                                        Glad to hear of your meals, and welcome! We love it when people share with us such great stuff they make.

                                                                                                                                                                                                                                                                                                                                        Very nice of you (and brave of BF to want it) to make all kinds of veg he is not used too, and he is willing. Inspiring.

                                                                                                                                                                                                                                                                                                                                        1. re: gingershelley

                                                                                                                                                                                                                                                                                                                                          Thanks! I'm a longtime lurker who has decided to start posting. I read the NY boards and WFD every week.

                                                                                                                                                                                                                                                                                                                                          Leftovers become lunches. He's a nurse who is home during the day, and I work in NYC in higher ed - eating out lunch every day in Midtown will make you broke! I think the veg thing is going well, but like a lot of people on the boards, we are always negotiating food priorities - local or humanely raised? Vegetarian or low carb? etc. etc.

                                                                                                                                                                                                                                                                                                                                          1. re: anythingonce

                                                                                                                                                                                                                                                                                                                                            Welcome to the WFD board, anythingonce. You Wednesday strata sounds great!

                                                                                                                                                                                                                                                                                                                                            1. re: anythingonce

                                                                                                                                                                                                                                                                                                                                              glad you stopped lurking and joined the party!

                                                                                                                                                                                                                                                                                                                                        2. The last couple of dinners have been silverbeet (Swiss chard) and lentils and hummus. My father was kind enough to give me a lesson in making them on Saturday night and sending us home with leftovers on Sunday. Last night we added some Swiss chard and feta patties from the Jerusalem book and I had a pre-dinner snack of fresh oysters picked up in our journey.

                                                                                                                                                                                                                                                                                                                                          Today is a holiday here in NZ. We celebrate the Queen's Birthday (Harter's queen us ours too even on the other side of the world). Actually it's not her actual birthday and we do bugger all to celebrate except not go to work.

                                                                                                                                                                                                                                                                                                                                          The bloke has asked for 'mutant miso' tonight which is an invention of mine that adds lime juice, fresh ginger, fresh coriander and sweetcorn to the usual miso, dashi, wakame and tofu. It's certainly not authentic but turns a light soup into a meal.

                                                                                                                                                                                                                                                                                                                                          I'm in the mood for something spicier and am considering doing a kimchi soup for myself.

                                                                                                                                                                                                                                                                                                                                          2 Replies
                                                                                                                                                                                                                                                                                                                                          1. re: Frizzle

                                                                                                                                                                                                                                                                                                                                            Interesting, Friz. Queen has an official birthday in the UK but it isn't a holiday. I'm all for more holidays!

                                                                                                                                                                                                                                                                                                                                            1. re: Frizzle

                                                                                                                                                                                                                                                                                                                                              And the photos. Perfect his and hers soups for a chilly night.
                                                                                                                                                                                                                                                                                                                                              I also discovered a new cut meat - pork cheek. It was lovely in the kimchi soup.

                                                                                                                                                                                                                                                                                                                                               
                                                                                                                                                                                                                                                                                                                                               
                                                                                                                                                                                                                                                                                                                                            2. It's hot, it's humid but that's the way it goes. The long winter, the cold and wet spring have given us a riot of color in the peony bed. I fear tonight's storms will turn the blossoms to mush. Weather happens.

                                                                                                                                                                                                                                                                                                                                              Crispy braised chicken thighs (Keller's ad hoc at home recipe) are on the menu tonight. The house is redolent with the smells of garlic, lemon and fennel. A decent red will be paroled from the wine jail.

                                                                                                                                                                                                                                                                                                                                              1. Fish night round #2 this weekend. I finally put the big hunks of tuna to good use. I love seared tuna and usually do a simple Asian-style marinade. I did the same today with ginger, sherry wine, green onions, chili garlic sauce, garlic, soy sauce and sesame oil, but then I coated the steaks with Furikake seasoning before searing. I bought the Furikake after a trip to Hawaii when I planned to use it on poke, but just never used it. I happened to spot it today and decided to give it a try. Well, as expected given it pairs so well with poke, it was a perfect accompaniment. To round out the seafood Sunday, I seared sea scallops and spritzed with lime.

                                                                                                                                                                                                                                                                                                                                                 
                                                                                                                                                                                                                                                                                                                                                7 Replies
                                                                                                                                                                                                                                                                                                                                                1. re: fldhkybnva

                                                                                                                                                                                                                                                                                                                                                  Nice sear on both of those proteins. I want some of that meal in my belly. Yummy

                                                                                                                                                                                                                                                                                                                                                  1. re: suzigirl

                                                                                                                                                                                                                                                                                                                                                    Thanks. I hope my lungs are OK with the frequent smokehouse events which have been occurring since I learned to crank up the heat for a good sear.

                                                                                                                                                                                                                                                                                                                                                  2. re: fldhkybnva

                                                                                                                                                                                                                                                                                                                                                    that looks awesome.

                                                                                                                                                                                                                                                                                                                                                    I love furikake - the BF was just laughing at my collection last night! I eat it for lunch sometimes, sprinkled heavily over cottage cheese. delish!

                                                                                                                                                                                                                                                                                                                                                    1. re: mariacarmen

                                                                                                                                                                                                                                                                                                                                                      Thanks. I imagine now that I remembered it's in there I'll use it more often.

                                                                                                                                                                                                                                                                                                                                                    2. re: fldhkybnva

                                                                                                                                                                                                                                                                                                                                                      Agree with suzigirl...fantastic sear on that tuna! What does furikake taste like? I am assuming it is a Japanese spice?

                                                                                                                                                                                                                                                                                                                                                      1. re: littleflower

                                                                                                                                                                                                                                                                                                                                                        it's a dried condiment, that usually has some kind of dried fish, and sesame seeds, sometimes bonito flakes, kimchi, seaweed... it's used a lot over steamed rice. to people who like it, it's umami-plus, to those who don't.... it's fish food. and yes, it's Japanese.

                                                                                                                                                                                                                                                                                                                                                        1. re: mariacarmen

                                                                                                                                                                                                                                                                                                                                                          I can check the jar but I think it's what mc said with a pinch of sugar as well. Apparently there are many different varieties which a coworker informed me of when I was raving about it this week.

                                                                                                                                                                                                                                                                                                                                                    3. We've had a bit of a health scare at casa lingua, which is why I have been AWOL on the WFD thread.... my man now has two brand-new stents in two of his cardiac arteries, hopefully alleviating any and all troubles he's been having. Whew. So the last week has been a bit crazy. Not much cooking going on.

                                                                                                                                                                                                                                                                                                                                                      Tonight is the first time we can relax and enjoy each other's company again. To celebrate, I bought a 1 lb. rib-eye that is currently dry-brining until it gets thrown on the grill. Side will be salad with the realtor's buttermilk garlic dressing I've read about on this board (hopefully I'll like it), and nuked COTC! Loves me some corn.

                                                                                                                                                                                                                                                                                                                                                      Heading to the Sunday blues jam later to share some thoughts from last week :-D

                                                                                                                                                                                                                                                                                                                                                      20 Replies
                                                                                                                                                                                                                                                                                                                                                      1. re: linguafood

                                                                                                                                                                                                                                                                                                                                                        wow, lingua, very scary, glad it worked out OK. Enjoy your evvening together!!

                                                                                                                                                                                                                                                                                                                                                        1. re: linguafood

                                                                                                                                                                                                                                                                                                                                                          Nothing says loving like a killer rib-eye steak.