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May 29, 2013 01:45 PM

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

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: 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. The original comment has been removed
            1. 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: 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: 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


                                    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).

                        2. 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.