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What's for Dinner? #222 - The First-Inkling-of-Summer Edition [Thru Jun 8, 2013]

It's been super nice here on the left coast, mostly, and we're going to enjoy the hell out of it as long as we can, before our notoriously foggy summer days set in. How's it looking by you, and whatcha got cookin'?

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  1. Tonight the BF went with super simples - smoked brats, pan fried, over a mustardy potato salad made with radish greens, scallions and capers, and a greens salad on the side. the pic makes it look like we just ate a bunch of hot dogs. which i guess we did. good though! i'm addicted to those brats.

    and to conjure up more of a summery feel on a night that suddenly grew chilly, i made myself a sangria, with a good Ribero del Duero, tonic, fresh squeezed citrus juices, strawberries, and a few dashes of orange bitters. it went down way too easy. good thing i made a whole pitcher-full.

     
     
    6 Replies
    1. re: mariacarmen

      Your dinner certainly brings back a lot of great memories. When my roommates and I were in school that was a typical summer dinner. Smoked brats and that type of potato salad.

      We could not afford the Ribero del Duero but had plenty of beer to go around.

      1. re: mariacarmen

        Looking good Maria.

        Last night I made a bowl roasted corn off the cob mixed with sautéed Patagonian scallops

            1. re: mariacarmen

              Pass me over a plate of those smoked brats with mustard potato salad...yummy is right!!

            2. Pasta primavera is WFD tonight. I have a bunch of vegs to use up before tomorrow's organic produce delivery. I'll use onion, broccoli, carrots, peas, and maybe some kale sliced super-thinly so my husband can't identify it. I serve it over angel hair pasta.

              6 Replies
              1. re: Njchicaa

                What is it with men and kale?!! I have to do the same thing Njchicaa!!

                1. re: Breadcrumbs

                  Crazy, right? He ate it last night and had no clue he was eating kale. Took some for his lunch today too. Haha

                  1. re: Njchicaa

                    Our secret Njchicaa!

                    FYI, I shredded some into into mr bc's soup and told him it was spinach. He was totally fine with that! Sheesh!! I used to have the same issue getting him to eat broccoli but have learned that if I roast it, he loves it. Go figure!!

                    1. re: Breadcrumbs

                      I've snuck it into spinach lasagna and he never knew!

                  2. re: Breadcrumbs

                    I'm a man who loves kale deeply. I feel all real men like kale. :)
                    JeremyEG
                    HomeCookLocavore.com

                2. Finally asparagus season here. We had buttered asparagus with balsamico, French bread, pastrami, and Sunny lettuce.

                  1 Reply
                  1. Faggots for dinner.

                    NO, not that sort (nor is it a word used in that context in British English)

                    These are sort of meatballs, made mainly from offal and, most usually, bought rather than homemade. They get served with gravy. Alongside, we've soem leftover spuds and veg which I think I'll mash together and turn into a sort of bubble & squeak.

                    By the by, I bought the faggots from a farm shop, so they are homemade - just not my home. The best known commercial faggots are Brains - even though they don;t have any brains in them in. And, in the north west, we usually call them "savoury ducks", but they don't have any duck in them either.

                    There are four in the pack, so that'll be three for me and one for herself as she finds the flavour a bit too rich and livery.

                    5 Replies
                    1. re: Harters

                      that is the first time i've heard that word used in that context - not a cigarette, not a bundle of wood, and not the hateful epithet - how nice to know it has a food-related meaning!

                      1. re: mariacarmen

                        In the UK, a cigarette may well be a fag, but never a faggot. As in "I used to smoke 40 fags a day" (which, actually, I did).

                        We have enough hateful epithets of our own, without importing more from elsewhere.

                      2. re: Harters

                        I'be never heard of these either. I always thought a faggot was a bundle of wood. Another new thing learnt from this forum.

                        1. re: Frizzle

                          me too-bundle of wood is the only not hateful definition I know.

                          And while I would happily eat Harters meatballs I doubt I will ever use that name. It is too loaded and smacks to too much of "but a swastika was originally a good luck symbol/hindi religious symbol/etc" said by people to defend their display.

                      3. After heavy rain yesterday the temp dropped enough to think about turning on the oven again. We are using up the freezer and pantry so I was able to fake a pan of beef enchiladas. I'm not a big Monday night cook so I skipped an essential step and didn't blister the tortillas first in a black frying pan before dipping and rolling the enchiladas and it does make a difference. They were still okay and we ate them with the rest of the WF caesar salad and some cottage cheese.
                        WFD is still up in the air but I need to stop in TJ's after work for some wine and will try to get inspired.

                        1 Reply
                        1. re: Berheenia

                          If you are ever looking for a Rose' wine, do give TJ's Natural Sweet Rose' a try. I have had a few rose' wines lately and the TJ's one is great for the price, and wonderful to cook with as well.

                        2. Well, the physically exhausting rotations are complete and now I guess I enter the phase of mental exhaustion. It seems I will be working 14-16 hour days nonstop on a rotation alone this month so it will be quite hectic. Last night I walked into the house, brushed the teeth, and straight into the bed I went. However, the night before was good eats delicousness!

                          My taste buds must be evolving...I found another 2 foods that I am in love with. First, I finally prepared the skirt steak I bought over the weekend. I love steak and the butcher guaranteed that I'd love the skirt steak as well and even offered to comp me if I didn't. Well, he was right. I think I enjoyed it just as much and perhaps even slightly better than my favorite ribeye. I did a very simple preparation - salt, pepper, garlic powder and seared 2 minutes a side, sliced thin. I know some claim it's tough but I could literally cut each thin slice with the side of a spoon it was so tender after cutting across the grain.

                          To go with, we had avocado halves sprinkled with salt, pepper and lemon juice. Avocados and I have a long history - a long history of dislike. For some reason, they were calling out to me at the store so I figured why not and this time they were delicious! I'm in the avocado obsession club now. I usually found them so mild and not really worth eating but this time they were subtle, yet delicious and buttery delicious that I couldn't seem to resist eating. The bites of steak and avocado were like heaven! I love discovering new favorites - last week it was fried eggs which I now want to put on everything and this week avocado which I'm sure I'll be eating quite often.

                           
                          17 Replies
                          1. re: fldhkybnva

                            Avocados are amazing. I like to put olive oil and balsamic vinegar in the indentations and eat with a spoon.

                            1. re: gini

                              Ooh, that sounds great. I wasn't sure if I had a lemon and was a few steps from sprinkling on apple cider vinegar as it's my new favorite condiment it seems and I love it with most everything but balsamic sounds a bit more refined.

                            2. re: fldhkybnva

                              I love a great skirt steak. So full of flavor. I am glad the avacados won you over. Try them with nice squeeze of lime juice.
                              Good luck on those brutal rotations.

                              1. re: fldhkybnva

                                beautiful job on that skirt steak!

                                i love avos. salt & pepper, a little sriracha - yum!

                                1. re: fldhkybnva

                                  Love the combo of skirt steak and avocados! I usually have some kind chili/mexican rub on the steak along with guac so a simple avocado half look a perfect match to me.

                                  1. re: foodieX2

                                    I loved the natural flavor, but I definitely will be trying different rubs and spices for this lovely piece of meat. What's in your rub?

                                    1. re: fldhkybnva

                                      I usually make a rub with what I have on hand. The staple always include some kind of chili powder (recent love is ancho chili), coriander, cumin, salt, pepper and a little brown sugar. Sometimes I add minced fresh garlic and lime juice for more of a wet rub.

                                      For more asian inspired I have done minced garlic, ginger, chinese 5 spice, rice wine vinegar and soy sauce but that turn into more of a marinade than a rub.

                                      I find that flank steak seems to absorb the flavor faster so you can make the rub, get it on the meat and start cooking right away but it still holds up texture wise if I leave it over night.

                                      1. re: foodieX2

                                        I love ancho chili pepper. I put it in my homemade taco seasoning mix which sounds similar to your rub so I bet that would work well. I do have a bottle of five spice but for some reason the smell turned me off. I imagine it's one of those of course it doesn't smell appetizing but in combination with other ingredients is great so perhaps I'll give that a try as well even with chicken or something else like that. Do I cook flank the same way? It's much less marbled right?

                                        1. re: fldhkybnva

                                          yup, cook it and carve it the same way. Makes wonderful fajita style wraps. Just added some grilled onions, salsa and guac. My son would eat that every night if he could!

                                          The asian flavor is great tossed with udon noodles or vermicelli and peanut sauce. I hear you on the 5 spice, a little goes a looooog way!

                                  2. re: fldhkybnva

                                    Fldhkybnva, that meal looks and sounds fantastic!

                                    Gotta ask why they would subject you to 16 hour days nonstop for a month. Is that to "toughen you up" as it were so if there was something like a natural disaster you could attend to patients for incredibly long hours?

                                    1. re: Fowler

                                      You do wonder...Well it's a rotation which usually has 2 people on it, but unfortunately some months there aren't enough of us to go around and so it's just me this month doing work which is barely able to be finished in even a 10 hour day for 2 people. It will be pretty tough, but as they say "you'll learn a lot" :) I love to learn but not sure that ever brings me much solace. I think it's mostly that we are an insanely busy hospital and there are only so many residents that can go around.

                                    2. re: fldhkybnva

                                      Both avocados and skirt steak are favorites of mine Glad you enjoyed them both.

                                      1. re: roxlet

                                        The skirt steak was fantastic. My store also has grass fed skirt steak which the butcher as usual pushed away from as none of them seem to like grass fed meats but I think I'll give it a try. I know it's leaner but even for skirt steak it should be quite marbled and I enjoy grass fed sirloin so it can't be any less lean than that.

                                      2. re: fldhkybnva

                                        I'm glad you and the avocado have made peace. Not that they need help from me in being delicious but if you're ever in the mood, fried avocados are a real treat. Along these lines:

                                        http://acozykitchen.com/fried-avocado...

                                        1. re: tcamp

                                          Yum, that looks great. I was also pondering grilled avocados.

                                          1. re: fldhkybnva

                                            Gorgeous looking skirt steak...but have to admit I am in the avocado hating camp. I have tried it a variety of ways but have never really developed a taste for it. This annoys me too because it is SO GOOD for you and such a great healthy fat!

                                          2. Debating. Either a mushroom/spinach lasagna pulled from the freezer, or the remaining half-cup of pulled pork with coleslaw that I made this past weekend. I'm leaning towards the pulled pork.

                                            10 Replies
                                            1. re: LindaWhit

                                              I cannot envisage circumstances when I would do other than lean towards pulled pork.

                                              1. re: Harters

                                                LOL! And it *is* good, if I do say so myself.

                                                I think it depends on what I have for lunch today. If it's something heavier, I'll go pulled pork. If it's a light salad-something-or-other, I'll go with the lasagna. EXCEPT it's a solid frozen hunk of said lasagna. Which would mean a longer defrost time in the microwave vs. a gentle re-heat of the pulled pork. Yet another reason I'm leaning towards the pulled pork.

                                                  1. re: juliejulez

                                                    LOL! No, that's just for fried eggs and hamburgers.

                                                    I have four soft whole wheat potato rolls left from the package of 8 I had to buy that hasn't yet gone stale. I'll freeze the remaining three.

                                                    1. re: juliejulez

                                                      I made some corn blini for pulled pork appetizers last year. It wasn't a combo I'd ever tried before but it turned out great.

                                                  1. re: Berheenia

                                                    I went with the pulled pork and coleslaw. There was enough pork for two small rolls to be piled with it with the coleslaw eaten on the side. Worked to fill the tum-tum.

                                                  2. re: LindaWhit

                                                    Pulled PORK!!! Especially if it happens to be of the Eastern NC Vinegar variety. Yes, I am one of THOSE who likes a vinegar based pulled pork. :-)

                                                    1. re: littleflower

                                                      I'm a sauce girl, littleflower. But I bet fieldhawk would like that version. :-)

                                                      1. re: LindaWhit

                                                        LOL LW...yeah, I realize I am in the minority when it comes to my love for vinegar based pulled pork sammies. Now when it comes to pork ribs all bets are off...bring on the sauce and slather it on liberally!

                                                  3. Tonight's a dinner for the SO. Basically another attempt at homemade Hamburger Helper. The recipe is called "Taco Mac".... made with elbows (I'm doing whole grain to keep it kinda sorta healthy LOL) and ground beef, along with green chiles, onions, taco seasoning, diced canned tomatoes (I'm using fire roasted), and.... cream cheese. Top it with sour cream and shredded cheddar. When I told him last night what I was making for tonight he said "I want it now!", so hopefully it'll live up to his expectations. I'm glad to have him home even if it's just for this week.

                                                    6 Replies
                                                        1. re: fldhkybnva

                                                          I'm eating it right now (an early dinner here... before 8pm!) and it's really delicious. Haven't gotten SO's verdict yet since he's upstairs watching baseball, but I'm thinking he'll like it. This is the recipe I used: http://ellysaysopa.com/2012/07/26/one... I used the taco seasoning she listed too since this is already really high on the sodium. I used a little can of green chiles instead of the green pepper, and fire-roasted diced tomatoes since that's what I had on hand. It came together really quickly, under a half hour (hence why it was done before 8pm!) Definitely a good replacement for the box stuff.

                                                          1. re: juliejulez

                                                            BTW SO liked it, said it's better than Hamburger Helper because it has "real vegetables" in it LOL. He said it could use more salt but he always says that. I tasted throughout and thought the salt level was fine, but I'm not a saltaholic like he is.

                                                            It's kinda funny, he's getting more into eating "real foods". The other day he asked me if his I Cant Believe Its Not Butter spread was margarine, and I said it pretty much is, and he asked me to throw it out. Apparently he read stuff online about how bad margarine is. Nevermind I had been telling him that since I moved in :-P

                                                            1. re: juliejulez

                                                              Don't you love that? My husband will come home and say "I heard XYZ today, we should try it/go there/stop eating it/etc". I always want to say "Ummmm, remember when I told you that last week/month/year?" But I keep my mouth shut and just say "Interesting…"

                                                              1. re: foodieX2

                                                                wow, this sounds like my house. It's like they have to discover it for themselves or something.

                                                      1. Well hello all; I got kind of busy this weekend, and didn't cook too much - out for a friends bday on Saturday to a bbq, and I just brought a potato salad that was pretty normal, but I do put poppy seeds in it - a habit born from being taught to make it from a German lady at a pt job I had at a local family-owned deli when I was 16.

                                                        Sunday was not such a nice day, so I pulled a chunk of bone-in ham left from Christmas (I cut up an on-sale ham before cooking, in Dec., planning to spread it over a couple months) that needed cooking. I baked it with an apple cider, brown sugar, mustard and rum glaze, and baked some apples and potatoes in the pan toward the end. Small pan of mac n cheese with crumbs and sliced tomato on the side. Very good.

                                                        Dinner at the parents yesterday, which was spinach lasagna, and a fabulous huge green salad, rosé wine, and a fab sunset over puget sound.

                                                        Today, Tuesday, the weather is warming up, but I am making a meatloaf (pork and beef, horseradish, ground onion, fresh crumbs, garlic, thyme) patted out flat, and stuffed with fontina, spinach and roasted red peppers.

                                                        I think a crisp green salad with housemade ranch with dill, garden radishes, cukes, etc. on the side. Might slip in leftover mac n' cheese, but shouldn't. :)!

                                                        3 Replies
                                                          1. re: gingershelley

                                                            GS we do that too with what we call "holiday" ham...freeze some to eat over the next few months. Sadly I am fresh out of the ham that I froze from Eastertime and that one produced some fantastic ham omelettes.

                                                          2. I've had a stress-filled few days, and last night DH knew how to cheer me up: dinner and margaritas at a favorite Mexican haunt. DH never eats beef, but doesn't mind if I do when we go out, so last night I ordered "birria" (I put it in quotes because I think of birria as goat, but this particular place uses beef...). Anyway, I have a few good hunks of very tender and delicious stewed beef left over, and DH is out of town on business today, so I think I'll make myself machaca. The beef shredded and sautéed with onions and peppers from my garden, then scrambled with eggs...and served with hot tortillas and sliced avocado (and of course plenty of salsa...). uh oh, typing while hungry again:-)

                                                            2 Replies
                                                            1. re: janetofreno

                                                              Yum, Janet! Mexican is my go-to comfort food too, which hubby indulges when I'm really stressed as it's not his fave. Both your original meal and tonight's repurpose sound delicious to me!

                                                              1. re: janetofreno

                                                                Sounds delicious Jane. Here's to stress-free days ahead!

                                                              2. I just received the most wonderful gift of over a pound (.527 kg,) of Parmigiano Reggiano and 15 year balsamic from my neighbor's sister, who lives in Northern Italy. I'm not sure what's for dinner yet but it will revolve around these! I'm soooooo tempted to just get some realy good vanilla ice cream for the balsamic......

                                                                14 Replies
                                                                1. re: weezieduzzit

                                                                  Ooohhh! What great gifts Weezie! Perhaps some strawberries for that balsamic and vanilla ice cream....

                                                                  Parmesan flans are awesome - an idea!

                                                                  1. re: gingershelley

                                                                    When she said "would you like some cheese and balsamic?" I never thought it would be such a generous amount!

                                                                    1. re: weezieduzzit

                                                                      That is a very generous gift alright. What an amazing treat. And i second gs. Get some wonderful juicy berries to go with that ice cream. And invite me for a dish while you are at it(don't I look hungry and pathetic and in need of a balsamic pick me up?)

                                                                      1. re: suzigirl

                                                                        and if you're not doing sweets, drizzle some of that balsamic on fried eggs - browned butter fried eggs with a splash of balsamic, let it swirl around and caramelize a bit - delish! lucky you!

                                                                        1. re: mariacarmen

                                                                          I think that's going to be breakfast tomorrow. :)

                                                                    2. re: gingershelley

                                                                      I'm loving the flan idea and it uses eggs which I need to use since I buy so many at a time these days (20 miles each way to the egg ranch so I buy 2 flats= 60 eggs at a time.) We always have heavy cream an whole milk so it looks like I have everything I need for a flan! Bonus!

                                                                      1. re: weezieduzzit

                                                                        Ok..... last night the chicken wasn't thawed enough to cook but it was ready to cook tonight so I did a quick high heat roasted whole chicken with lemon and thyme. Zucchini from the garden has been shaved into ribbons with the veg peeler and wilted with lemon juice and a pinch of salt. A tomato (black tomato, didn't keep track of what kind, probably cherokee purple,) will be sliced and stirred into the zucchini ribbons and it will be topped with a touch of grated parmigiano reggiano and freshly ground pepper. Parmesan flan will be topped with a chiffonade of basil and a drizzle of 15 year balsamic. Dessert will be vanilla ice cream with strawberries and a drizzle of the balsamic and won't be served until much later. Because I'm eating very low carb I had to choose between dessert and a glass of wine- there isn't room for both. Tonight dessert won, no matter how small my portion will be, and I'm thinking I really won't miss the wine at all. A few delicious bites is all I need.

                                                                          1. re: GretchenS

                                                                            It was delicious, Gretchen. :) We didn't make it to dessert, though, it got so late. So... we have that to look forward to tonight!

                                                                            I'll make her something she doesn't get in Italy to enjoy while she's here as a thank you.

                                                                            1. re: weezieduzzit

                                                                              I would love your recipe for parmesan flan - we're low-carb too, and I'm always looking for interesting ideas! BTW, I started a "What's for LC Dinner" on the Special Diets board if you're interested!

                                                                              1. re: biondanonima

                                                                                I have been reading along. Yum to the meals on there so far

                                                                                1. re: biondanonima

                                                                                  ooooh! bookmarking. i need to get back on that wagon.

                                                                        1. re: weezieduzzit

                                                                          Those gifts are music to foodie's ears. WOW!!!

                                                                        2. All this spinach lasagna talk was running through my mind an hour ago at Trader Joe's and I had a bag of frozen riccota and spinach filled ravioli in my cart for WFD. But at the last minute I lunged for the fresh Artichoke ravioli, a tried and true favorite on our table. So the frozen ravioli, which is a new product to me, is in the freezer and I'm hoping to find out if it's a yay or a nay on the chains board. The fresh ravioli will be served over a bed of baby spinach with a simple marinara sauce and some shaved parm and I'm thinking of finishing off the roasted garlic chicken sausage with some sauteed peppers on the side to make it a true Trader Joe's night.

                                                                          2 Replies
                                                                          1. re: Berheenia

                                                                            I don't think I've ever had artichoke ravioli but boy does it sound delicious!

                                                                            1. re: Berheenia

                                                                              I love me some artichokes...that artichoke ravioli from TJ's sounds right up my alley. Is there anything else besides the artichokes that make up the filling?

                                                                            2. Dinner tonight is "OMG, I still never made it to the store" freezer panic. I nuked a frozen container of meat sauce I made a few weeks ago courtesy of our cow and its now simmering on the stove. I found a half a loaf of sourdough tucked in the freezer too that will become garlic bread and because I love them some sautéed fiddleheads a co worker brought me today.

                                                                              Just might have to open a bottle of red….

                                                                              2 Replies
                                                                                1. re: Berheenia

                                                                                  You were supposed to add "all the cool kids are doing it!"

                                                                              1. I have some nice lean(ish) country style ribs that have been braising in an IPA and a garlic peppercorn mix from McCormick. Some BBQ and bacon baked beans in the oven and red skinned potato salad with extra egg, mustard and celery. I like it creamy, eggy, crunchy and tart. I am going to baste the ribs in BBQ sauce and broil them until it is sticky and repeat on each side at least three times until sticky and thick. I am starting off with a mustard based sauce called King's I believe and doctoring it up from there. Brown sugar, ketchup, molasses to tame the sharpness but keep it nice and bitey. I like thing a bit more tart than most. I am looking forward to the fork tender beer braised pork for sure.

                                                                                4 Replies
                                                                                1. re: suzigirl

                                                                                  I don't usually report back on myself but i could have eaten those ribs with a spoon. Meltingly tender. Weee

                                                                                  1. re: suzigirl

                                                                                    Congrats on the tender fall off the bone ribs...that is not an easy feat to achieve!

                                                                                  2. re: suzigirl

                                                                                    I love the sound of your creamy potato salad suzi, I'll bet it will be amazing with your pork. Bon Appetit!

                                                                                    1. re: Breadcrumbs

                                                                                      It was a nice homey meal. That's the kind I like best

                                                                                  3. Wow, already 40+ posts into a new thread..I have some catching up to do!! Looking forward to reading about your fabulous meals.

                                                                                    Tonight we're dining on leftovers that are heating atop the stove as I type.

                                                                                    On Sunday I made a dish called Steak Contadina which essentially is a giant charcoal-grilled steak served alongside sweet Italian sausages, garlic, potatoes, peppers and onions that are finished by roasting in the oven. We had lots of leftovers so tonight I sliced up some of the sausages and tossed them in some home made marinara along with the peppers and onions. We'll be enjoying this atop grilled panini...provided all goes well with the heating up that is!

                                                                                     
                                                                                     
                                                                                     
                                                                                    2 Replies
                                                                                    1. re: Breadcrumbs

                                                                                      I would love to dine on one of your most pedestrian meals. Your posts and rbjh20 are just mouthwatering. I want to be a fly on the wall while you are cooking

                                                                                      1. re: Breadcrumbs

                                                                                        You're killin' me BC with that meal!!! Steak, italian sausage, garlic, onions, potatoes...oh my! and the leftovers with homemade marinara on top of grilled panini - yes please I would like some! :-)

                                                                                      2. I'd been meaning to try my hand at Persian cookery so when I came across Turmeric Chicken with Sumac and Limes from Louisa Shafia's "The New Persian Kitchen," I grabbed my opportunity. The flavor packed into the short ingredient list was a great surprise. Turmeric on its own has a bitter, slightly pasty flavor, but the lime juice brightened the sauce and the seasoning was simple enough that the heat of the black pepper actually shined through. On the side: pan roasted green beans with Isot pepper.

                                                                                        9 Replies
                                                                                        1. re: JungMann

                                                                                          ooh i need to look for a link to that. i love persian food. sounds great.

                                                                                              1. re: mariacarmen

                                                                                                I was nervous about the recipe since no one had commented on it and the ingredients looked dubious, but it just turns out Serious Eaters don't interact with cookbooks as much as our COTM contributors. This recipe is worth a bit of chitchat!

                                                                                                Had a piece of the chicken as I was tearing it for today's lunch salad. Delicious leftovers and the black pepper is still surprisingly spicy.

                                                                                                1. re: JungMann

                                                                                                  This looks REALLY amazing - and right up my alley with the lime and sumac. Will have to pick up some turmeric very soon.

                                                                                                  1. re: JungMann

                                                                                                    Looks great, I saved it to my Pinterest to try soon!

                                                                                              2. re: JungMann

                                                                                                I love tumeric! Thank you for passing along that link.

                                                                                                1. re: JungMann

                                                                                                  I just saw a preview of that book yesterday courtesy of one of my food blogs I follow... it looks great.

                                                                                                  And that chicken sounds super JM!

                                                                                                  1. re: JungMann

                                                                                                    Turmeric is such a healthy spice...I am always looking for ways to add a little in to dishes that are not indian based. This one would work well! Love the lime juice to brighten up the flavor!

                                                                                                  2. Is it only Tuesday? It feels like it's been a month since the week started. Tonight was another late night for me so I threw together a tried and true favorite - my usual "meat with a side of lettuce and a A LOT of vinaigrette-heavy-on-the-vinegar" salad. The pile of meat and mushrooms was just the umami boost that I needed and the vinegar was quite refreshing after a long exhausting day. Tonight's mix included shrimp seasoned with Herbes de Provence and Cavendar's seasoning with Ossau Iraty Basque cheese, 5 year aged Gouda (love love the crunchy crystals), maitake mushrooms and a vinaigrette with walnut oil, a combination of red wine vinegar and apple cider vinegar, shallots, garlic and anchovies. As is quite apparent, I'm a fungus fan. I tried maitake a few months ago and wasn't too impressed but now they are one of my favorites. I'm really running a theme these days with all of the things I hate on first impression but love on a second look. I guess the saying is not always true :)

                                                                                                     
                                                                                                    3 Replies
                                                                                                    1. re: fldhkybnva

                                                                                                      I'm salivating fidhkybnva...you had me at crunchy crystals!

                                                                                                      1. re: Breadcrumbs

                                                                                                        I refuse to eat any cheese with crunchy crystals melted since I love them so much. Good thing, most of them are so aged that they don't melt well :)

                                                                                                        1. re: fldhkybnva

                                                                                                          More aged, less water, bigger price tag. Definately worth savoring straight and close to room temp to enjoy the crystals.

                                                                                                    2. Tonight was a quick and easy pork hash spiced with cumin and a sprinkling of mustard seed. I also used up some of the mushroom and cabbage I have in the fridge. Topped each serving with a poached egg.

                                                                                                      1. I am always far outclassed by the fantastic cooks here and tonight was no exception. I had a peanut butter and jelly sandwich and two MSM pills for dinner.

                                                                                                        7 Replies
                                                                                                        1. re: Fowler

                                                                                                          hah - no way!

                                                                                                          but i'm right there with you tonight. we had take-out pizza and the BF made a simple salad with blue cheese dressing.

                                                                                                          ooh, i just remembered the BF stashed the leftover pizza in the oven! see y'all later....

                                                                                                          1. re: Fowler

                                                                                                            That is the epitome of "classed food" in that classic-feels-so-good sort of way. Those meals are often the best!

                                                                                                            1. re: Fowler

                                                                                                              PB&J gets much love at casa bc Fowler. PB&J is in a class of its own IMHO.

                                                                                                              1. re: Fowler

                                                                                                                Love it, Fowler. I worked a 16-hour day and was pretty darn proud of myself for making a bowl of Honey-Bunches-of-Oats for dinner. I poured in milk and everything! The hell's a MSM pill?

                                                                                                                1. re: KrumTx

                                                                                                                  " The hell's a MSM pill"

                                                                                                                  Hi KrumTx, MSM is methylsulfonylmethane. Now that I am middle-aged but refuse to give up participating in sports on a daily basis, I get a lot of sports related joint injuries and not only is MSM all natural, but it definitely has helped me with joint pain and injury recovery.

                                                                                                                  1. re: Fowler

                                                                                                                    I learn something new on these boards every day. Good for you for sticking with sports. I grew up playing basketball but that'd be a hideous sight now:)

                                                                                                                2. re: Fowler

                                                                                                                  One of my favorite things to eat is a peanut butter and honey sandwich on potato bread. When I worked long hours at my old job, that was my dinner quite often, usually at around 10pm. So I'm feeling ya on that dinner :)

                                                                                                                3. Roasted pork tenderloin with roasted turnips. I made a broccoli slaw salad with wasabi mayo and extra celery. All was well until the last bite. CRUNCH. WTH? I was eating glass. One piece was actually very large. Seriously. Unfortunately, I swallowed some...so if I don't post for a week....remember me fondly ;)

                                                                                                                  I have no idea where the glass came from. I checked and re-checked everything. Ruined dinner :(

                                                                                                                  10 Replies
                                                                                                                  1. re: sedimental

                                                                                                                    Wow sedimental - weird! did you cut yourself? hope you're ok! please check in tomorrow morning!

                                                                                                                    1. re: mariacarmen

                                                                                                                      I am still here! I'm alive! :D

                                                                                                                      I am concerned that I still can't figure out where the heck the glass shards came from! I will just have to chalk it up to one of those weird events in life. There must have been broken glass on the countertop at some point, that was transmitted to one of my ingredients.

                                                                                                                      1. re: sedimental

                                                                                                                        Yikes about the extreme colonics! Glad you are ok.

                                                                                                                        It is a bit off-putting to not be able to figure out where the glass came from.

                                                                                                                        1. re: sedimental

                                                                                                                          YIKES! Very glad you're OK, sedimental!

                                                                                                                          1. re: sedimental

                                                                                                                            Wow, that's so odd sedimental. Thank goodness you're ok. I've actually seen people on tv that eat glass. I wonder if there's any money to be made with your new skill?!! ; )

                                                                                                                            1. re: sedimental

                                                                                                                              oh good! thanks for letting us know!

                                                                                                                              1. re: sedimental

                                                                                                                                Sed you have one tough tummy there to be okay after swallowing something so sharp! Glad to hear you are okay - how scary that must have been for you!!!

                                                                                                                              1. re: sedimental

                                                                                                                                I hope that nothing bad comes from swallowing some glass. That sure would spoil my meal too.

                                                                                                                                1. re: sedimental

                                                                                                                                  Wow, what a horrible shock. I certainly hope you are ok. Please take care.

                                                                                                                                2. We're back into the (almost) freeze in MN - only 56 degrees. WFD last night & as leftovers tonight were roasted butternut squash halves, stuffed with chicken/rice/fresh herbs mixture, topped with goat cheese. I got to use the fresh chives from my garden. I've been cooking with (virtually) TDQ from Family Focused Cookbooks. This was a Robin Miller recipe from Quick Fix Meals cookbooks, and I enjoyed the flavors & textures combination.

                                                                                                                                  Dessert was rhubarb upside down cake.

                                                                                                                                  2 Replies
                                                                                                                                  1. re: MidwesternerTT

                                                                                                                                    Nice MwTT. I love rhubarb upside down cake. I haven't made one yet this season but thanks for the reminder. I've got a rhubarb crisp in the oven as I type.

                                                                                                                                    1. re: MidwesternerTT

                                                                                                                                      Isn't it funny how we want what we cannot have? Whatever the reason may be, I really am looking forward to cool, fall-like weather and am hoping for a quick summer and an early fall! :-)

                                                                                                                                    2. Last night was carbonara with pappardelle, eggs from a local farmer with roving hens and the clandestine guanciale I bought online and arranged pick up by text message and eventually received it wrapped in a brown paper package. It was delicious but oh so rich.

                                                                                                                                      Tonight is yoga night so I ate dinner early with the toddler. We made a vegetarian version of this: http://www.steamykitchen.com/15288-ch...
                                                                                                                                      The rice cake noodles were an impulse buy at an Asian supermarket and they're a wonderful texture with a nice spring to them. I'll try a non-vegetarian version of the dish next time.

                                                                                                                                      The bloke will fix himself a big bowl of sprouts. I saw some red brussel sprouts at the shop and decided to try them. If I'm lucky there will be some leftovers and a big glass of cold wine waiting for me when I return from hot yoga so I can retox.

                                                                                                                                       
                                                                                                                                      13 Replies
                                                                                                                                      1. re: Frizzle

                                                                                                                                        the carbonara, complete with clandestine guanciale (why?), sounds fabulous!

                                                                                                                                        1. re: GretchenS

                                                                                                                                          I was being overly dramatic using the word clandestine. The whole ordering and pick up process felt very cloak and dagger with text messages flying back and forth.

                                                                                                                                        2. re: Frizzle

                                                                                                                                          Are red brussels sprouts any different from the green variety? I've never seen the former but would love to get my hands on some.

                                                                                                                                          1. re: JungMann

                                                                                                                                            I hadn't seen them either although I did have a friend who mentioned she was growing them a couple of years back. They were slightly bitter - the outside leaves in particular but not objectionably so. The insides seemed to be softer than green ones but that may have been due to the cooking or the fact the seem to have more stem in them. The bloke said there was something a bit 'mushroomy' about them. We both decided we liked them and would buy them again.
                                                                                                                                            Photos below. I particularly like the photo when they are cut side down in the pan and look like the alien eggs from the Aliens movies.

                                                                                                                                             
                                                                                                                                             
                                                                                                                                             
                                                                                                                                            1. re: Frizzle

                                                                                                                                              Stunning Frizzle, I've never seen them before but I'll be looking out for them. I love brussels sprouts!

                                                                                                                                              1. re: Frizzle

                                                                                                                                                Those are just beautiful. I must try them if they ever end up where I am.

                                                                                                                                                1. re: Frizzle

                                                                                                                                                  In the middle picture, they look like jeweled scarabs. :-)

                                                                                                                                              2. re: Frizzle

                                                                                                                                                Everytime carbonara shows up on this thread I am so jealous and my mouth starts watering. This looks fantastic!! As soon as I find guanciale, carbonara is on the menu.

                                                                                                                                                1. re: fldhkybnva

                                                                                                                                                  I struggle with the richness of carbonara at times and the other night was one of those times unfortunately. There's a few other recipes that call for guanciale that have tomato sauces so I'll give that a whirl next. The guanciale itself was lovely - best of luck tracking it down.

                                                                                                                                                  1. re: Frizzle

                                                                                                                                                    I really like guanciale Frizzle but like you, I prefer it in less rich applications. Don't know if you happen to have a wonderful cookbook called Mozza but there's a great recipe in there I've been meaning to try. I found it online so I could paste a link here for you in case it's of interest:

                                                                                                                                                    http://zahlicious.com/2013/02/21/ligh...

                                                                                                                                                    Also, I find Mario Batali tends to use guanciale in many of his books. One of my favourite recipes is this one for Bucatini all'Amatriciana. Here's the link if you haven't seen that one:

                                                                                                                                                    http://www.mariobatali.com/recipes_bu...

                                                                                                                                                  2. re: fldhkybnva

                                                                                                                                                    LOL me too fldhky...the saliva starts its drool session at the mere mention of carbonara on this thread! :-)

                                                                                                                                                  3. re: Frizzle

                                                                                                                                                    "Retox" is my new favorite word. And that carbonara looks STUNNING.

                                                                                                                                                  4. Have you ever had a desire for a certain comfort food that defies the weather? Well, it was 91 degrees outside and I wanted chicken pot pie. Thank heaven for air conditioning! But I didn’t want to work too hard to get it, so while my wonderful housekeeper/sous chef went off to the store to pick up a gorgeous rotisserie chicken and a bag of frozen peas, I cooked some carrots and potatoes. By the time San got home the chicken was just the right temperature to shred by hand. Diced chicken is just wrong in a pot pie! Next I sautéed some onions and celery in clarified butter, fished them out and made a roux (light blond) with the butter, then added some chicken stock, chicken, chicken juices from the container it came home in, and the veggies (baby carrots, potatoes, bright green peas, celery and onions) along with salt, pepper, a little thyme and some crushed rubbed Dalmatian sage.

                                                                                                                                                    All that was left to do was divide it among 4 bowls and top them off with a puff pastry crust. I’m peeved with the Pepperidge Farm Frozen Puff Pastry crust. Those idiots! WHY don’t they know that defrosting makes the dough sweat, and sweating makes it stick together? If they would only put a fill size sheet of Saran wrap or waxed paper over the dough BEFORE rolling it up, all would be well in the world! Instead, it was a major PIA struggle. Boo to Pepperidge Farm! But once the struggle was over and the puff pastry was egg washed and baked, it was all I had hoped it would be. Delicious! And if I had used my head, I would have also taken a picture of it opened up so you could see all of the delicious goodies inside. Too late! But mmmmmmm… It was good!

                                                                                                                                                    To be continued next winter when the weather is more appropriate. ‘-)

                                                                                                                                                     
                                                                                                                                                    8 Replies
                                                                                                                                                    1. re: Caroline1

                                                                                                                                                      That looks fantastic

                                                                                                                                                      Living in a warm climate I can't worry about the temperature when considering what I want to make. Well as long as the A/C is working

                                                                                                                                                      1. re: Caroline1

                                                                                                                                                        Now I know WFD! Thanks Caroline1. I have leftover chicken and potatoes and was wondering what to do with them. Perfect!

                                                                                                                                                        1. re: Caroline1

                                                                                                                                                          All the time. I'm a soup in summer kind of person and chilled foods in winter as well. My mom is the exact opposite and foods have definite seasons for her which always drove me crazy. We weren't allowed to have chili in summer or traditional summer foods in winter, it's quite hilarious really.

                                                                                                                                                          1. re: Caroline1

                                                                                                                                                            Lovely, Caroline! And in response to your question "Have you ever had a desire for a certain comfort food that defies the weather?"

                                                                                                                                                            ALL. THE. TIME.

                                                                                                                                                            Pot roast in the summer is the usual one.

                                                                                                                                                            1. re: LindaWhit

                                                                                                                                                              Me too...come to think of it, many "comfort foods" are also synonymous with foods we normally associate with the cooler weather. Ah...I say through out the rulebook and go with what the tummy is craving!!!

                                                                                                                                                            2. re: Caroline1

                                                                                                                                                              "Have you ever had a desire for a certain comfort food that defies the weather? "

                                                                                                                                                              Yes! I can have a cold melon salad after coming in from shoveling the snow in the middle of winter or make a pot of cassoulet in the middle of summer. Same thing with wine. I can drink a chilled Tavel rosé in January or a vintage port in July.

                                                                                                                                                              1. re: Caroline1

                                                                                                                                                                Caroline your pot pie is picture perfect and your crust looks sensational despite Pepperidge Farm's shortcomings!

                                                                                                                                                                I know some stores in the US carry Canadian "President's Choice" products (from our Loblaw supermarket chain). Anyway, the PC Puff Pastry is outstanding and it comes rolled with a piece of parchment that you can then use to line your baking sheet I might add. If you ever see it, don't hesitate to give it a try. Though the quality of many of their PC products has declined over the years, fortunately this product is just as good as it was when it was first introduced.

                                                                                                                                                                1. re: Breadcrumbs

                                                                                                                                                                  Thanks! I'll look for the PC brand. The question is, will I get lucky? Oh, well. I've been thinking about making my own puff pastry one more time, but here it is summer, and no matter how much I ice the granite, better I should wait until winter. (How's that for a procrastination excuse? Besides, my waistline needs puff pastry like it needs a marshmallow massage... <sigh>

                                                                                                                                                              2. It's a brown gloop from the freezer day at Harters Hall. In this case, the meat and veg bit for a cottage pie. It just needs some spuds boiling and mashing as a topping.

                                                                                                                                                                Alongside, I see stuff lurking in the fridge waiting to be used up. Cabbage that needs steaming. Mushrooms that need a saute.

                                                                                                                                                                3 Replies
                                                                                                                                                                1. re: Harters

                                                                                                                                                                  Do you season your steamed cabbage? My go-to recipes are always braised or stir fried. Steaming would be a good alternative when I've got other items in the steamers anyway.

                                                                                                                                                                  1. re: JungMann

                                                                                                                                                                    Generally it's just plain when I steam.

                                                                                                                                                                    I am a fan of braising red cabbage with juniper berrries and a goodly splash of gin.

                                                                                                                                                                    1. re: Harters

                                                                                                                                                                      I am always tempted to add a splash of gin to my red cabbage, but then I just drink it instead.

                                                                                                                                                                2. Yesterday was my birthday so DH took care of dinner meaning we had an assortment of Whole Foods dishes from the food bar and a nice bottle of wine. I threw together a green salad as we're swimming in lettuce from the CSA. Very good, actually.

                                                                                                                                                                  8 Replies
                                                                                                                                                                  1. re: tcamp

                                                                                                                                                                    " swimming in lettuce from the CSA" - Seems to be a common problem, and perhaps filling a small swimming pool with it for bathing might be a use? Otherwise, I've been reading up on blended fruit / green smoothies recipes, just add lettuce.

                                                                                                                                                                    1. re: tcamp

                                                                                                                                                                      Happy belated, tcamp! Sounds like a nice dinner.

                                                                                                                                                                      1. re: tcamp

                                                                                                                                                                        Happy belated birthday. I hope it was lovely.

                                                                                                                                                                        1. re: tcamp

                                                                                                                                                                          Happy Birthday!! My WF food bar is hit or miss, do you have any favorites?

                                                                                                                                                                          1. re: fldhkybnva

                                                                                                                                                                            The sesame noodles were good. Of course I had to stir in a bit of chili paste with garlic to get mine to an appropriate spice level.

                                                                                                                                                                          2. re: tcamp

                                                                                                                                                                            Happy birthday, tcamp!

                                                                                                                                                                            My "swimming in lettuce from the CSA" starts next Monday. :-)

                                                                                                                                                                              1. re: tcamp

                                                                                                                                                                                Happy Birthday tcamp - and a "tapas" of sorts from Whole Foods sounds like good eatin' for a birthday dinner...especially when paired with a nice wine!

                                                                                                                                                                              2. While assembling last night's dinner, I reserved two chicken thighs to debone and marinate with Creole seasonings. Tonight they get stuffed with boudin sausage, sewn up and wrapped in chicken skin to be browned in butter and served with either a white wine reduction or sauce creole. I have nettles to use up, which I had intended on turning into a quiche, but if I make a tomato sauce for the chicken, I am leaning towards a palak preparation with kasoori methi.

                                                                                                                                                                                1 Reply
                                                                                                                                                                                1. re: JungMann

                                                                                                                                                                                  That sounds so fantastic JM...love the idea of deboning chicken thighs and filling them with stuffing (for me my preference would be a cornbread/sausage stuffing yum), esp. with a white wine reduction. That sounds like a dish right off a fine restaurant menu!

                                                                                                                                                                                2. I was adding this to a past COTM thread and thought I'd mention the recipe here as well in case folks are interested in a quick and easy fish dish that's perfect for hurried weeknight meals. It's a Halibut with White Wine, Basil and Shallots.

                                                                                                                                                                                  The recipe lends itself well to substitutions and any fish would work though a firm fish would be best I think. I added some mushrooms when I prepared this but you could also add any veggie like green beans. Stock would work in place of the wine.

                                                                                                                                                                                  This was WFD on Monday and we served it with some roasted asparagus because we just can't get enough of the local stuff!

                                                                                                                                                                                  Here's a link to the recipe online if anyone may be interested in this one pan meal:

                                                                                                                                                                                  http://www.recipecircus.com/recipes/C...

                                                                                                                                                                                   
                                                                                                                                                                                   
                                                                                                                                                                                   
                                                                                                                                                                                  3 Replies
                                                                                                                                                                                  1. re: Breadcrumbs

                                                                                                                                                                                    That looks and sounds excellent BC. I also love your counter tops.

                                                                                                                                                                                    1. re: Fowler

                                                                                                                                                                                      Thanks Fowler! It took us forever to pick out that granite. I had no idea how hard it was going to be!!

                                                                                                                                                                                    2. re: Breadcrumbs

                                                                                                                                                                                      This looks delicious and similar to one of my favorite preparations with fish - simple steamed with ginger, scallions and garlic. I am with you on the roasted asparagus, it's an every other night appearance for us these days.

                                                                                                                                                                                    3. No cooking last night, as our local group of chile heads went to check out the new Sichuan menu at our local sushi/cocktail haunt. Yeah, I know. It sounds weird. But the chef knows his shit. Dishes ordered included light-as-air pork dumprings in hot chili oil, stir-fried pea shoots, hollow stem vegetable, and water spinach, frog with yellow chives (my first experience with frog EVER, if you can believe it!), dry hot pot w/fish, diced chicken with hot peppers, and fragrant tofu on a hot stone. Hoboy, were we stuffed :-)

                                                                                                                                                                                      Tonight will be another grillin' event on the paddy-o, though it won't be quite warm enough to sit out.

                                                                                                                                                                                      I bought nice n fatty pork cutlets at the farmers market (the dude has killer bacon as well) which will take a bath in Greek marinade: olive oil, lemon juice, s&p, oregano, paprika.

                                                                                                                                                                                      Sides still TBD. My man mentioned okra in tomato sauce -- flaunting his Armenian heritage -- I might add a crisp salad to that.... maybe whip up that buttermilk dressing again, which has become a house favorite in just two days. We also have some grilled sweet peppers leftover from our last grill adventure with the cedar plank salmon, so those might make an appearance as apps.

                                                                                                                                                                                      Nobody shall go hungry.

                                                                                                                                                                                      1 Reply
                                                                                                                                                                                      1. re: linguafood

                                                                                                                                                                                        Lingua drooling at the fatty farmers market pork cutlets with that greek marinade!!! I use a Greek marinade for lamb and chicken but never thought of pairing it with pork! Brilliant!!!

                                                                                                                                                                                      2. A version of South American smoked sausage, black bean, bacon and rice stew.

                                                                                                                                                                                        Incredibly easy to make and it is a one pot meal...Diced tomatoes, jalapeno chilies, rice, black beans, one chile de arbol, chicken stock, tons of garlic, celery, onion, smoked Kielbasa sausage and several strips of bacon.

                                                                                                                                                                                        Orange wedges and Mexican crema on the side as condiments.

                                                                                                                                                                                        1. Chicken paprikash with homemade challah rolls.
                                                                                                                                                                                          I divided up the dough incorrectly by mistake, so they came out very small - although ever so cute. Miniature, bite size challah rolls. Perfect for dipping in the hot, spicy chicken paprikash!

                                                                                                                                                                                          2 Replies
                                                                                                                                                                                          1. re: acssss

                                                                                                                                                                                            I cannot read the word paprikash without the When Harry Met Sally scene popping in my head where Harry is saying paprikash in a funny voice.

                                                                                                                                                                                            1. re: littleflower

                                                                                                                                                                                              I just watched that movie tonight, great classic.

                                                                                                                                                                                          2. Mushroom stroganoff over egg noodles and a green salad tonight. I also pulled an eye round steak out of the freezer bc my husband will ask "where's the meat?" if I serve him just mushrooms in the sauce. He can throw it in the grill while I'm doing the rest. I got away with no meat last night but 2 days in a row won't happen.

                                                                                                                                                                                            3 Replies
                                                                                                                                                                                            1. re: Njchicaa

                                                                                                                                                                                              Ok, now I'm starting to wonder if we're married to the same man Njchicaa!!! I get that line all the time. I'm happiest in the summer because, like you, I can pull something out of the freezer for him to grill (usually a boneless chx breast) so his plate is complete. The other night after having the halibut he still wasn't full and said "fish is kind of like a side dish isn't it?"

                                                                                                                                                                                              1. re: Njchicaa

                                                                                                                                                                                                That sounds like a nice dinner but I too cannot pull off meatless meals very often here either. Enjoy the stroganoff

                                                                                                                                                                                                1. re: Njchicaa

                                                                                                                                                                                                  Heh, my husband is exactly the same! As is my Dad come to think of it. Often I'll have bacon on hand to meat up perfectly good vegetarian meals.

                                                                                                                                                                                                2. Tonight will be Cubano's! I have leftover port tenderloin and just bought some pricey ham slices yesterday, so this will make good use of those things. Side dish will be salad of very small heirloom tomato, burrata cheese and big fat basil leaves. So, it is Italian-cuban fusion night.....with a low carb beer :)

                                                                                                                                                                                                  1 Reply
                                                                                                                                                                                                  1. re: sedimental

                                                                                                                                                                                                    A little globe trotting? I love it. That sounds like a nice dinner.

                                                                                                                                                                                                  2. No cooking mojo at all lately, working too hard. :( NOT the way I like to prioritize my life. The plan for tonight is to gussy up some TJ's cooked lentils with sauteed aromatics, some mustardy vinaigrette, and some parsley which needs using up (it looks brand new after two weeks with its stems in a mug of water and with a plastic bag over it to contain humidity). Then I will accompany it with a sausage pulled from the freezer. Rinse and repeat for next 3 nights (different sausages) until I leave on a 2 week business trip. Mojo sure to have returned by end of that time....

                                                                                                                                                                                                    9 Replies
                                                                                                                                                                                                    1. re: GretchenS

                                                                                                                                                                                                      Having returned from a 3 week nonstop trip myself, I can totally relate. Hopefully you're going somewhere with delicious eats.

                                                                                                                                                                                                      1. re: gini

                                                                                                                                                                                                        she's coming here - TO SEE MEEEEE!!! LUCKY MEEEEE!

                                                                                                                                                                                                        actually, she's coming here for work and i'm a side trip - and I'll make sure she gets good eats on at least one evening!

                                                                                                                                                                                                        1. re: mariacarmen

                                                                                                                                                                                                          You will probably be able to find at least one thing good to eat in San Francisco. ;)

                                                                                                                                                                                                            1. re: mariacarmen

                                                                                                                                                                                                              MC, I wish I would have known you on my first trip to SF. Someone told me I HAD to go to a place called The Stinkin' Rose and another place called something like King Julius' Castle. Both were horrible.

                                                                                                                                                                                                                1. re: Fowler

                                                                                                                                                                                                                  Ugh. My brother and SIL took me to the Stinkin' Rose in L.A. I knew it was gimmicky, but brother really liked it. Oh well.

                                                                                                                                                                                                                  1. re: LindaWhit

                                                                                                                                                                                                                    Linda, I spend a considerable amount of time each year in both LA and SF and am always amazed when I see the Stinkin' Rose in Beverly Hills and the one up north in North Beach full of customers. I am thinking it must be a tourist thing. Or residents of California just like everything from garlic wine to garlic ice cream. :-)

                                                                                                                                                                                                            2. re: GretchenS

                                                                                                                                                                                                              Gretchen, all I have to say is thank the Lord for TJ's foods on a busy night.

                                                                                                                                                                                                            3. I made the season's first crab cakes with jumbo lump from the Chesapeake Bay. Topped with grilled corn and remoulade and served over mustard greens.
                                                                                                                                                                                                              Now this is summer food!

                                                                                                                                                                                                               
                                                                                                                                                                                                              8 Replies
                                                                                                                                                                                                                1. re: Fowler

                                                                                                                                                                                                                  Bravo crabs!! The pound of meat I got was the largest and sweetest ever.
                                                                                                                                                                                                                  Man, I love Tuesdays (farmer's market where the crab comes from) in season

                                                                                                                                                                                                                  1. re: monavano

                                                                                                                                                                                                                    I want my farmer's market to have crabs! I adore crab cakes - thanks for the gorgeous picture.

                                                                                                                                                                                                                2. re: monavano

                                                                                                                                                                                                                  Oh so beautiful mona. I shall live vicariously. I adore crab and I've never had fresh CB crab. IT's on my bucket list!

                                                                                                                                                                                                                  1. re: monavano

                                                                                                                                                                                                                    WOW! Want want want want want want want want want!!!

                                                                                                                                                                                                                      1. I've had a crazy busy few days at work and need comfort food. As Caroline posted above, I'm ignoring the fact that it's blazing hot outside. Tonight is one of my favorites - Paul Prudhomme's Cajun Meatloaf, along with a Mashed Potato casserole with Gouda and bacon - Epicurious recipe -http://www.epicurious.com/recipes/foo....

                                                                                                                                                                                                                        I'm pretty darned excited.

                                                                                                                                                                                                                        1 Reply
                                                                                                                                                                                                                        1. re: KrumTx

                                                                                                                                                                                                                          That's my favourite as well Krum...delicious! You're making me crave it. It's been too long since I last made that. Leftovers are the best part IMHO!

                                                                                                                                                                                                                        2. I had *no* idea what was for dinner when I left the house this morning. And then I remembered "You've got a lot of broccoli to use up!"

                                                                                                                                                                                                                          Chicken and Broccoli Stir-fry with Cashews it is. A quick search found this easy recipe:

                                                                                                                                                                                                                          http://reluctantgourmet.com/recipes/p...

                                                                                                                                                                                                                          No oyster sauce; I'm fine with that being left out of the velveting marinade, and I'm using dry sherry instead of rice wine. I semi-halved the recipe - a bit more of the marinade/sauce ingredients so I have lots of sauce (may even add some extra dry white wine to ensure there's enough).

                                                                                                                                                                                                                          And yes - there is white wine for the cook.

                                                                                                                                                                                                                          1 Reply
                                                                                                                                                                                                                          1. re: LindaWhit

                                                                                                                                                                                                                            Chicken with Broccoli Stir Fry is delicious...that sounds like a winner of a dinner!

                                                                                                                                                                                                                          2. I am an orphan tonight because bf has a work dinner. I want something simple so I decided on a sandwich. I went to the deli and got a chunk of black forest ham and tossed it in the food processor along with two scallions and a three inch piece of celery, some salt, pepper, a big fat scoop of MW and a small squeeze of mustard and wizzed it up. Spread on a multi grain roll spread with room temp kerrygold, lettuce, Mr stripey tomatoes and shredded romaine traded for tomatoes again and bread and butter pickle chips. It was going to be green curry but i forgot I was alone tonight.

                                                                                                                                                                                                                            1. Tonight we were all about quick and easy. Like others have mentioned, we were also craving some comfort food and what screams comfort more than potatoes?!

                                                                                                                                                                                                                              I picked up some locally made pierogies, gave them a quick boil then sauteed them with butter, onions and chopped bacon. I roasted some green beans tossed with some lemon zest and evoo and seasoned some pork chops with lemon zest, paprika, garlic and S&P. mr bc was on the grill while I finished up inside and dinner was on the table within 30 mins! Dessert will be a rhubarb anise crisp served warm with vanilla ice cream.

                                                                                                                                                                                                                               
                                                                                                                                                                                                                               
                                                                                                                                                                                                                               
                                                                                                                                                                                                                              5 Replies
                                                                                                                                                                                                                              1. re: Breadcrumbs

                                                                                                                                                                                                                                Everything looks delicious!
                                                                                                                                                                                                                                So where's the pic of the dessert?

                                                                                                                                                                                                                                1. re: acssss

                                                                                                                                                                                                                                  Here's the dessert assss! We were so full I didn't have the energy to post that night!!!

                                                                                                                                                                                                                                  Rhubarb Anise Crisp from the Coyote Cafe Cookbook.

                                                                                                                                                                                                                                  We loved the sweet, buttery anise-speckled crust. Definitely a dessert I'll make again.

                                                                                                                                                                                                                                   
                                                                                                                                                                                                                                  1. re: Breadcrumbs

                                                                                                                                                                                                                                    That makes me think of the two polish delis that carry homemade sausages, breads deserts and pierogies. I need to go there soon. I have an itch.

                                                                                                                                                                                                                                    1. re: Breadcrumbs

                                                                                                                                                                                                                                      Mouthwatering looking chop there, BC!!! Nice!

                                                                                                                                                                                                                                    2. I was starving when I got out of yoga and all I could think about was getting something on the table - fast.

                                                                                                                                                                                                                                      Flank steak marinated in allspice, lemon, and soy sauce
                                                                                                                                                                                                                                      Blanched green beans with shallot, garlic, lemon juice

                                                                                                                                                                                                                                      Simply and satisfying. Hopefully I'll have time to cook more time intensive meals this weekend.

                                                                                                                                                                                                                                       
                                                                                                                                                                                                                                      3 Replies
                                                                                                                                                                                                                                      1. re: gini

                                                                                                                                                                                                                                        I love Flank steak. I love green beans. Great meal!
                                                                                                                                                                                                                                        Some trivia... Flank was the part of the cow that they used to throw away, but then butchers started selling it at a very low cost so people with little means could afford to eat meat (during the Great Depression). It became so popular that the price rose and rose and now it is sold for about the same price as other meats.

                                                                                                                                                                                                                                        1. re: acssss

                                                                                                                                                                                                                                          Not unlike the story of lobster's popularity. Thanks for sharing!

                                                                                                                                                                                                                                        2. re: gini

                                                                                                                                                                                                                                          That sounds like a wonderful marinade for the beef. I adore allspice and lemon together. I am stealin' it! :)

                                                                                                                                                                                                                                        3. Tonight's dinner was lamb chops, pan-roasted and then finished in the oven, fresh corn, and roasted broccoli. Heaven.

                                                                                                                                                                                                                                          1 Reply
                                                                                                                                                                                                                                          1. re: whitneybee

                                                                                                                                                                                                                                            Nice to meet you whitneybee. I haven't met you so if its you're first time, welcome.
                                                                                                                                                                                                                                            Love me some lamb. Dinner sounds delicious.

                                                                                                                                                                                                                                          2. Another long day but thankfully a few hours shorter than the others so far this week. Nevertheless, I'm pooped so tonight will be a ginormous omelet which I would post a picture of but it's too darn ugly to show to company :) I had some leftover crab so I tossed that in with pancetta and the usual Cheddar. I think the Cheddar is getting a bit old, but I love omelets and think I'd be back into them 100% with some new ingredients or just cheese additions. Any favorite cheeses for omelets?

                                                                                                                                                                                                                                            11 Replies
                                                                                                                                                                                                                                              1. re: monavano

                                                                                                                                                                                                                                                I also love swiss in omelets - if you want a little extra umami, go for a nice gruyere instead of a more buttery emmentaler or Jarlsberg style. I also like to combine young gouda for meltiness with a few shavings of aged gouda for salty richness. Fontina plus parmesan has the same effect!

                                                                                                                                                                                                                                              2. re: fldhkybnva

                                                                                                                                                                                                                                                I noticed that you eat a lot of aged cheeses - perhaps adding in goat or feta to your omelets could be the twist you're looking for?

                                                                                                                                                                                                                                                1. re: gini

                                                                                                                                                                                                                                                  I'm a glutamate/umami freak so usually go for aged cheeses but also like other less aged cheeses. I recently found a gout gouda that I love.

                                                                                                                                                                                                                                                2. re: fldhkybnva

                                                                                                                                                                                                                                                  We often use parmesan for a sharp cheesey flavour in ours. Those hours you are doing sound exhausting.

                                                                                                                                                                                                                                                  1. re: Frizzle

                                                                                                                                                                                                                                                    Yea, I'm so exhausted. I just had to take a break to check WFD even though I still have piles of work because my brain is shutting donw.

                                                                                                                                                                                                                                                    1. re: fldhkybnva

                                                                                                                                                                                                                                                      I admire your creativity fldhky when it comes to your choice of omellette fillings! Omellettes are a Godsend - yummy, easy to prepare, and filling.

                                                                                                                                                                                                                                                      1. re: littleflower

                                                                                                                                                                                                                                                        I found a new cheese and it was great! The last omelet mix was Canadian bacon, smoked chicken breast, onions and Jasper Hill Landaff cheese. It was great and I'm back in the omelet business, I guess I just needed a new dairy accompaniment :)

                                                                                                                                                                                                                                                        1. re: fldhkybnva

                                                                                                                                                                                                                                                          You could start a food truck on the side and feature your omellettes there! Really, the combinations of toppings that you put together are creative and sound really tasty.

                                                                                                                                                                                                                                                    2. Burgers were on the menu tonight. This was a 2:1 chuck, short rib mix I ground and froze last week. White American cheese, tomato slices, red onion were the toppers. Potato rolls, lightly toasted, were the delivery mechanisms. The burgers were good.

                                                                                                                                                                                                                                                      I spent today playing hookie at Yankees Stadium: Yanks beat the Indians 6-4, Sabathia pitched a complete game. A buddy trained down from Albany and enjoyed a stunning day in the Bronx.

                                                                                                                                                                                                                                                      1. For some reason I got a craving for tzatziki today. So the asian style stir fried scallops I was originally planning were changed to pan-fried scallops that I seasoned with salt, pepper and some dried oregano. I also made oven fries and of course I whipped up a big serving of tzatziki, which the fries were generously dipped in.

                                                                                                                                                                                                                                                        1. I had envisioned a simple dinner of summer rolls with smoked tofu, candy sweet turnips from the CSA box served with the Burma Cabbage salad that is on the CBOTM thread. But then was plagued with problem after problem... First, we dont have cabbage, but some sort of mustard green (I think). So Burmese Mustard Green Salad. Then the bean thread noodles we have in the pantry turned out to be the transparent variety rather than the summer roll variety. So, now we are having rice topped with mustard green salad, turnip & smoked tofu salad with mint, cilantro and shiso. Hoisin and fried shallots will save it if it needs saving.

                                                                                                                                                                                                                                                          Best part will be dessert: CSA box has 3 quarts of strawberries!

                                                                                                                                                                                                                                                          1 Reply
                                                                                                                                                                                                                                                          1. re: relizabeth

                                                                                                                                                                                                                                                            Sounds like problems were solved nicely. That meal sounds super despite the snags. I wish I could bounce back so nicely.

                                                                                                                                                                                                                                                          2. Tonight I made Copper River salmon with a salad of arugula, fennel, raw corn and peppers in a citrus dressing

                                                                                                                                                                                                                                                             
                                                                                                                                                                                                                                                            2 Replies
                                                                                                                                                                                                                                                              1. Mon's dinner was roast chicken, roast asparagus and orzo pilaf, and Tue's dinner was Kansas City-ish rubbed slow-oven roasted baby back ribs, blue potato salad with parsley and home-grown arugula, stewed kale with peanut butter, garlic, ginger and tomato.

                                                                                                                                                                                                                                                                Tonight's dinner was panko-crusted turkey schnitzel and oven-roasted asparagus, mushrooms, Vidalia onions and snap peas tossed with baby pasta shells, shredded Parm, fresh ground pepper and a little fresh lemon juice.

                                                                                                                                                                                                                                                                13 Replies
                                                                                                                                                                                                                                                                1. re: prima

                                                                                                                                                                                                                                                                  oooh... time to do schnitzel again... been too long.

                                                                                                                                                                                                                                                                  both your dinners sound awesome.

                                                                                                                                                                                                                                                                  1. re: mariacarmen

                                                                                                                                                                                                                                                                    I'm with you there. I'm waiting for some good tomatoes to come around so I can make myself the comically large schnitzel that goes into a proper Midwestern pork tenderloin sandwich.

                                                                                                                                                                                                                                                                    1. re: JungMann

                                                                                                                                                                                                                                                                      I've never had a pork tenderloin sandwich- is it mostly bread, pork schnitzel and really flavourful tomatoes?

                                                                                                                                                                                                                                                                      One of my favourite pressed paninis ever, at a coffee shop that no longer makes pressed paninis the way they did in the late 90s, was filled with veal schnitzel, sauteed spinach with garlic (a spinach layer that was at least a 1/2 inch thick) and provolone. Really miss that sandwich!

                                                                                                                                                                                                                                                                      1. re: prima

                                                                                                                                                                                                                                                                        A pork tenderloin sandwich is somewhat like a Chick-Fil-A sandwich if you swapped out the chicken for a dinner plate-sized pork cutlet. At the very least, it should be of sufficient diameter to make your hamburger bun look like a puny slider roll.

                                                                                                                                                                                                                                                                        The works would be bread and butter pickles, tomato, lettuce, red onions and your choice of mayo and mustard, though come to think of it, Chick-Fil-A sauce might be pretty tasty on pork!

                                                                                                                                                                                                                                                                      2. re: JungMann

                                                                                                                                                                                                                                                                        I think The Tenderloin is our state sandwich. Commercial places usually us loin slices and beat them into tenderness. I use a pork tenderloin and give it a few beats with my meat pounder. Then egg and panko.

                                                                                                                                                                                                                                                                        When we moved here we were clueless about what it was. It took one order and we were hooked. Another thing was mushrooms. Someone at work asked if I liked mushrooms. Well sure. She gave me some of hers and I was surprised. The mushrooms were morels. They also are dipped in beaten egg and coated with crumbs. and fried. I thought I was beginning to see a trend here. If is dipped in egg and coated with crumbs you must be in Indiana.

                                                                                                                                                                                                                                                                        1. re: Candy

                                                                                                                                                                                                                                                                          Too funny Candy, both the pork and the morels sound delicious!!

                                                                                                                                                                                                                                                                          1. re: Candy

                                                                                                                                                                                                                                                                            My favorite sandwich with left-over pork tenderloin is a cuban with ham and pickles. If you can find it, Costco (sometimes) has a type of cheese crusted focaccia bread that works great!

                                                                                                                                                                                                                                                                          2. re: prima

                                                                                                                                                                                                                                                                            I'm interested in the kale-peanut butter dish - can you please elaborate?

                                                                                                                                                                                                                                                                            1. re: gini

                                                                                                                                                                                                                                                                              It's based on various African peanut stews and peanut soups floating online. Here's the basic idea, although I use a lot less tomato, usually 1 or 2 fresh tomatoes. http://spicybohemian.blogspot.ca/2011...

                                                                                                                                                                                                                                                                              My quick recipe is to saute roughly a tbsp of minced ginger, and 1 minced clove of garlic in olive oil or vegetable oil until golden, add 1 chopped tomato and 1 bunch of torn or shredded kale or collards. I let the greens stew in its own juices for around 10 minutes over medium heat. Just before serving, I stir in a couple tbsp of peanut butter, and add a few shakes of red pepper flakes.

                                                                                                                                                                                                                                                                              Sometimes, when I have more time, I'll start first with a chopped onion, before adding the garlic/ginger, and when I've got jalapenos on hand, I add them when I add the garlic and ginger. A little coconut milk, stirred in with the pb, is also a nice addition.

                                                                                                                                                                                                                                                                              Other similar recipes add chicken, sweet potatoes, plantain, etc. One CH recommended this for a chicken version:
                                                                                                                                                                                                                                                                              http://chowhound.chow.com/topics/7575...

                                                                                                                                                                                                                                                                            2. re: prima

                                                                                                                                                                                                                                                                              I have prepared schnitzel with beef (a long time ago when I could still eat it), bison, pork, chicken, and lamb. Now turkey is one protein that I have never "schnitzel'ed"...I bet it would work well, too!

                                                                                                                                                                                                                                                                            3. Asparagus and sugar snap pea salad with lemon and evoo
                                                                                                                                                                                                                                                                              Sauteed porgy fillet and roast fingerlings with spring garlic
                                                                                                                                                                                                                                                                              JeremyEG
                                                                                                                                                                                                                                                                              HomeCookLocavore.com

                                                                                                                                                                                                                                                                              7 Replies
                                                                                                                                                                                                                                                                              1. re: JeremyEG

                                                                                                                                                                                                                                                                                I am going to go ahead and risk sounding silly for curiosity has won out...is porgy another word for pork?

                                                                                                                                                                                                                                                                                1. re: littleflower

                                                                                                                                                                                                                                                                                  I think my grandmother calls some fish porgy but I could be mistaken.

                                                                                                                                                                                                                                                                                  1. re: littleflower

                                                                                                                                                                                                                                                                                    Yup, it's a fish. I think it's a milder tasting white fish.

                                                                                                                                                                                                                                                                                    1. re: LindaWhit

                                                                                                                                                                                                                                                                                      LOL...oops! Oh the things I've learned on this board!! Thanks fldhky and LW.

                                                                                                                                                                                                                                                                                    2. re: littleflower

                                                                                                                                                                                                                                                                                      It is a fish and a delicious one (although now you're making me crave pork!). Here's some other information about it:

                                                                                                                                                                                                                                                                                      http://www.seafoodsource.com/seafoodh...

                                                                                                                                                                                                                                                                                      It is very affordable and tastes truly delicious no matter how it is cooked. I've dried, steamed, stir-fried, baked and broiled. I've also over and undercooked it slightly and it is still delicious! My favorite is fried porgy tacos with cucumber and jalapeno slaw.

                                                                                                                                                                                                                                                                                      There are some bones but no more than lots of other fish.
                                                                                                                                                                                                                                                                                      This thread is fun.
                                                                                                                                                                                                                                                                                      JeremyEG
                                                                                                                                                                                                                                                                                      HomeCookLocavore.com

                                                                                                                                                                                                                                                                                      1. re: JeremyEG

                                                                                                                                                                                                                                                                                        Thanks for the porgy description, Jeremy - and those fried porgy tacos sound great! I will have to keep an eye out around here and see if I can find some porgy to try.

                                                                                                                                                                                                                                                                                      2. re: littleflower

                                                                                                                                                                                                                                                                                        Not a silly question at all, littleflower. I do not know where you live, but in my area porgy is called Bream so you could ask for that next time you visit your fish monger.

                                                                                                                                                                                                                                                                                    3. Tonight turned out to be Fuchsia Dunlop tofu night. We did have a vegetarian dinner guest booked but they came down with a cold this morning and opted to keep their germs to themselves. A few dishes were axed from the menu and the three that remained all happened to contain a type of tofu. Poor planning on my part - a green dish would have balanced the meal nicely. Oh well.

                                                                                                                                                                                                                                                                                      Pressed marinated tofu was in a salad with peanuts and celery.

                                                                                                                                                                                                                                                                                      Soft tofu was used in salt and pepper tofu.

                                                                                                                                                                                                                                                                                      Tofu 'bamboo' was used in a second cold dish with red pepper. I believe the tofu bamboo is what I've eaten as bean curd skins in the past and not enjoyed, this dish however was a revelation. I loved the texture and it soaked up the flavours of the stock and garlic etc perfectly.

                                                                                                                                                                                                                                                                                       
                                                                                                                                                                                                                                                                                       
                                                                                                                                                                                                                                                                                       
                                                                                                                                                                                                                                                                                      1 Reply
                                                                                                                                                                                                                                                                                      1. Making my kids favorite - upon their request - CocaCola chicken. I make it with 1 cup cola and 1 cup soy sauce which turns into a delicious BBQ sauce during cooking) plus I have leftover challah rolls from yesterday, so I am making bread pudding for dessert... guess tomorrow will be diet day!

                                                                                                                                                                                                                                                                                        1 Reply
                                                                                                                                                                                                                                                                                        1. re: acssss

                                                                                                                                                                                                                                                                                          That sounds like such a lovely meal acssss...all of it!

                                                                                                                                                                                                                                                                                        2. I'm baking a TJ's cornbread doctored with scallions and raw milk cheddar. It'll go with the leftover enchiladas and a bag salad with ranch dressing.

                                                                                                                                                                                                                                                                                          3 Replies
                                                                                                                                                                                                                                                                                          1. re: Berheenia

                                                                                                                                                                                                                                                                                            YAY for TJ's cornbread...that is one great mix to keep on hand.

                                                                                                                                                                                                                                                                                            1. re: littleflower

                                                                                                                                                                                                                                                                                              Whole Foods also has amazing cornbread - premade wrapped up in the prepared food section. I live for that stuff with a bowl of chili.

                                                                                                                                                                                                                                                                                            2. re: Berheenia

                                                                                                                                                                                                                                                                                              Tried but didn't like the TJ's cornbread mix - so disappointing after reading raves from others. The overly dry whole corn kernals in the mix just get chewy. For me, it's as quick & easy to start with cornmeal and stir in the few ingredients to make a batch, including canned or frozen kernals if we want some tender chunkiness.

                                                                                                                                                                                                                                                                                            3. Last night brother and I went to my cousin's kid's birthday dinner... he was turning 5, so he's practically a grown up. It was at BJ's Brewhouse. Not my first choice but I had a perfectly acceptable turkey club with seasoned wedge fries.

                                                                                                                                                                                                                                                                                              Tonight I had planned a "man food" dinner for my brother and SO... big thick steaks on the grill, grilled asparagus, and baked potatoes. Then my brother told me he's going to have dinner w/ a friend, so it's just me and SO. Still doing the man food though, and this means I will have leftover steak to eat in a sandwich for my lunch tomorrow. I bought this chimichurri sandwich spread made by Mezzetta that is really good on cold steak sandwiches, so I'm looking forward to my lunch tomorrow too.

                                                                                                                                                                                                                                                                                              2 Replies
                                                                                                                                                                                                                                                                                              1. re: juliejulez

                                                                                                                                                                                                                                                                                                "Last night brother and I went to my cousin's kid's birthday dinner... he was turning 5, so he's practically a grown up."

                                                                                                                                                                                                                                                                                                That is good because I know a few males that are 10 times his age and not practically a grown up.

                                                                                                                                                                                                                                                                                              2. Tonight, even though it is warm out, we are having chicken tortilla soup. I'm using up the leftover chicken from Sunday's beer can chicken. Got a lot of my prep work done this morning (diced green/red/yellow peppers, diced onion, sliced celery and minced some garlic, all hanging out in a big plate in the fridge getting to know each other). Have all my spices in a dish too (cumin, chili powder, garlic powder, salt). The tomatoes, tomato paste, beans, chicken stock, corn tortillas (which are sliced like little noodles) and Masa are all lined up on the counter like good little soldiers. All ready to jump into the pot in a little while. I offered to make chicken fajitas instead due to the warm weather, but DH had his mind set on the soup.

                                                                                                                                                                                                                                                                                                ETA: There will be a dollop of sour cream and bias cut scallions on top too! Wish I had an avocado for the top.

                                                                                                                                                                                                                                                                                                3 Replies
                                                                                                                                                                                                                                                                                                1. re: boyzoma

                                                                                                                                                                                                                                                                                                  Soup turned out fantastic! Thought I'd share some photos!

                                                                                                                                                                                                                                                                                                   
                                                                                                                                                                                                                                                                                                   
                                                                                                                                                                                                                                                                                                   
                                                                                                                                                                                                                                                                                                   
                                                                                                                                                                                                                                                                                                   
                                                                                                                                                                                                                                                                                                  1. re: boyzoma

                                                                                                                                                                                                                                                                                                    Boy do I love tortilla soup.
                                                                                                                                                                                                                                                                                                    Yours looks really good

                                                                                                                                                                                                                                                                                                  2. re: boyzoma

                                                                                                                                                                                                                                                                                                    It's freezing here again, for me at least. I'd love a bowl of this soup. I'm sure it's even more delicious leftover.

                                                                                                                                                                                                                                                                                                  3. It's a rainy day in central PA, so the grill will get a little break.

                                                                                                                                                                                                                                                                                                    I've been lusting for Ina Garten's lemon chicken, so that's on the menu tonight. I might even splurge and throw a few potatoes in with it, hoping they'll turn into something akin to Greek lemon potatoes :-)

                                                                                                                                                                                                                                                                                                    What will be the green/veggie thing on the side? Only a trip to Wegmans will provide an answer to that....

                                                                                                                                                                                                                                                                                                    2 Replies
                                                                                                                                                                                                                                                                                                    1. re: linguafood

                                                                                                                                                                                                                                                                                                      Mmm. It sounds like perfect rainy weather food.

                                                                                                                                                                                                                                                                                                      1. re: Frizzle

                                                                                                                                                                                                                                                                                                        Oy. My man has a craving for sushi. Wah.

                                                                                                                                                                                                                                                                                                        Then again, given that I am still lounging in bed & thus haven't made it anywhere near Wegmans, it's looking to be the likeliest dinner option. Too lazy to go shopping now, and the dish will be hard to pull off without, um, chicken in da house.

                                                                                                                                                                                                                                                                                                        Not really "feeling" the sushi, but this place also has some outstanding Sichuan food (pork dumplings as lights as clouds), or maybe I'll give their noodle soup a try tonight...

                                                                                                                                                                                                                                                                                                        Cocktails, OTOH, might be out for me today, given last night's heavy-ish partying. Sucks being old.

                                                                                                                                                                                                                                                                                                    2. Last night my housemate had her mom over for dinner, and she made her delish fried chicken, plus mashed potatoes, pan gravy and a nice crispy salad. It is great she makes fried food - I never do. Well, it's great she makes it sometimes - too often and I would be fat!

                                                                                                                                                                                                                                                                                                      Tonight dinner out; meeting a friend at "Island Soul' for Caribbean food. It's in a hip little neighborhood Columbia City, that I never get too...I am thinking I will be enjoying tostones and goat curry or snapper escabeche later on. Looking forward to it!

                                                                                                                                                                                                                                                                                                      1. Pulled some bolognese and mozzarella out of the freezer. Going to do baked ziti with the sauce and cubes of mozz throughout. Easy night.

                                                                                                                                                                                                                                                                                                        1 Reply
                                                                                                                                                                                                                                                                                                        1. re: Njchicaa

                                                                                                                                                                                                                                                                                                          Baked ziti with a bolognese sauce (or any kind of meat added in, really) makes a fantastic meal.

                                                                                                                                                                                                                                                                                                        2. Leftovers are on the menu. The crispy, braised chicken thighs from a prior day will be field stripped and repurposed as chicken salad. Keller would approve. There will be potato salad, beer and potato chips, too. Cleaning out the coolerator.

                                                                                                                                                                                                                                                                                                          Season premier of Burn Notice will be on the plasma tonight.

                                                                                                                                                                                                                                                                                                          1. I'm off duty tonight, got stung by a bee right under the arch of my left eyebrow and it hurts like hell. I have a bag of frozen peas and carrots on it as I lay here in a dark bedroom with my ipod. Frozen peas are the best "icepack" ever! :D

                                                                                                                                                                                                                                                                                                            The man will take care of making food happen. My fingers are crossed for Thai.

                                                                                                                                                                                                                                                                                                            4 Replies
                                                                                                                                                                                                                                                                                                            1. re: weezieduzzit

                                                                                                                                                                                                                                                                                                              Ouch! That sounds painful. Fingers crossed for the Thai to eventuate tonight.

                                                                                                                                                                                                                                                                                                              1. re: weezieduzzit

                                                                                                                                                                                                                                                                                                                ouch is right! feel better soon weezie!!!

                                                                                                                                                                                                                                                                                                                1. re: GretchenS

                                                                                                                                                                                                                                                                                                                  Thank you both. It was really a weird thing, very aggressive bees 'cause we weren't doing anything to bother them! The man had the stinger out and I had ice on it within a minute of being stung (I had just filled one of my drink bottles to the top with ice and a drink before leaving the house,) and we immediately stopped at a convenience store and got Benadryl but I swear it was the Thai food that worked the best. Within 15 minutes of eating the redness and swelling went down dramatically (I was starting to look like the boxer that lost the fight...) I suppose it makes sense since ginger, galangal, lemongrass and some of the other ingredients of the Tom Kha and Beef Salad are anti inflammatory.

                                                                                                                                                                                                                                                                                                                  Its nice to have a night off, though, we have an awesome family run Thai restaurant right in the neighborhood that we like to support.

                                                                                                                                                                                                                                                                                                                  1. re: weezieduzzit

                                                                                                                                                                                                                                                                                                                    Smart thinking with the Benadryl AND with the ingredients in your Thai meal! Hope you're feeling better...ouch!!!

                                                                                                                                                                                                                                                                                                              2. Tonight I grilled a ribeye.

                                                                                                                                                                                                                                                                                                                After seasoning, I cold smoked the steak for about 30-40 min then tossed it on a waiting hot grill. I chose a ribeye with a large cap muscle. One of the most delicious muscles on the animal

                                                                                                                                                                                                                                                                                                                After grilling and resting I separated the cap from the rib steak

                                                                                                                                                                                                                                                                                                                Served with a baked potato

                                                                                                                                                                                                                                                                                                                 
                                                                                                                                                                                                                                                                                                                 
                                                                                                                                                                                                                                                                                                                3 Replies
                                                                                                                                                                                                                                                                                                                  1. re: scubadoo97

                                                                                                                                                                                                                                                                                                                    Yowzah, that looks perfectly cooked! Casa lingua is debating the purpose of a smoker, but more research (likely on the boards here) needs to be done.

                                                                                                                                                                                                                                                                                                                    I love rib-eye, but it doesn't love me back most of the time. Shame.

                                                                                                                                                                                                                                                                                                                    1. re: linguafood

                                                                                                                                                                                                                                                                                                                      I used the cold smoke just to add a touch of wood smoke to the meat before grilling. Something missing when using a gas grill

                                                                                                                                                                                                                                                                                                                  2. I've barely managed to get online since I met up with the lovely ChristinaMason last week! We spent the weekend in NYC (my first visit) where we ate so much good food! And the day after we got home my friend arrived from the UK so I have been cooking lots but not really able to post much without seeming rude.

                                                                                                                                                                                                                                                                                                                    We overindulged a bit at the weekend so this week has been all about vegetables! Last night was ottolenghi black pepper tofu, chargrilled broccoli with chilli and garlic, smacked cucumber and steamed rice.

                                                                                                                                                                                                                                                                                                                    Tonight was halloumi with pomegranate molasses roasted grapes and fattoush with sumac pitta chips (a new invention tonight and they were so good!) My friend is just preparing dessert, roasted strawberries with black pepper which we'll have with creme fraiche ice cream. I love having house guests (apart from the lack of getting online...)

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                                                                                                                                                                                                                                                                                                                    1. re: helen_m

                                                                                                                                                                                                                                                                                                                      Drooling at the sound of both meals.

                                                                                                                                                                                                                                                                                                                        1. So, I made up a chicken recipe. I butchered the "fairly pricey" organic chicken with leg and thigh pieces together. Multiple layers of lemon- puréed preserved lemon, lemon grass, lemon salt, limoncello. I used coriander and peanut oil in the pan first. Braised along with some shallots and white pepper. Made a nice pan sauce.

                                                                                                                                                                                                                                                                                                                          Well, I could hardly taste the lemon! Strange. It was really tasty chicken, really good -but not really lemony. I guess I didn't miss
                                                                                                                                                                                                                                                                                                                          my calling as a cookbook author! Where do you think the lemon went?

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                                                                                                                                                                                                                                                                                                                          1. re: sedimental

                                                                                                                                                                                                                                                                                                                            Sed - I find after cooking lemon, it can really lose it's 'punch'.... perhaps next time try stirring some fresh lemon n' some zest at the end?

                                                                                                                                                                                                                                                                                                                          2. I needed to use up a few more Chinese ingredients leftover from the no show vegetarian diner from the previous night.

                                                                                                                                                                                                                                                                                                                            Hot and sour tofu soup from Fuchsia Dunlop's latest book. This was the star of the evening for us- such a crazy mouth-watering balance. Yes, that's bhuja/Bombay mix you see sprinkled on top in the photo. It's in the recipe I promise.

                                                                                                                                                                                                                                                                                                                            Garlic stems with pork was another dish from Fuchsia's book. This had chilli bean paste and black beans. I over-cooked it but the char on the pork was delicious.

                                                                                                                                                                                                                                                                                                                            Finally I winged a Chinese olive rice. I probably should have stuck with plain rice for this line up but I got over enthusiastic. I swear the jar of Chinese olive vegetable was like crack. I could eat that stuff straight.

                                                                                                                                                                                                                                                                                                                            Tomorrow we're off to Internet deprived accommodation for the night. It will either be our favourite river cafe borlotti bean soup or a cheeseburger from the local pub.

                                                                                                                                                                                                                                                                                                                             
                                                                                                                                                                                                                                                                                                                             
                                                                                                                                                                                                                                                                                                                             
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                                                                                                                                                                                                                                                                                                                            1. re: Frizzle

                                                                                                                                                                                                                                                                                                                              Bombay mix on hot and sour soup? Talk about fusion!

                                                                                                                                                                                                                                                                                                                              1. A classic wedge salad: iceberg, tomatoes, red onion, bacon, blue cheese dressing.

                                                                                                                                                                                                                                                                                                                                1. It's Italian night here at cucina bc!

                                                                                                                                                                                                                                                                                                                                  To start, Spiedini Alla Romano which is essentially grilled bread rubbed w garlic then stacked with bufala mozzarella in between. The bread/cheese accordion is then skewered and baked until the cheese melts. Once plated, the toasty, gooey mess is drizzled with a shallot, basil, caper wine sauce. Mmm!

                                                                                                                                                                                                                                                                                                                                  Next up, Linguini with Red Sauce and Shrimp.

                                                                                                                                                                                                                                                                                                                                  and then...a nap! Yay for Fridays!!

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                                                                                                                                                                                                                                                                                                                                  1. re: Breadcrumbs

                                                                                                                                                                                                                                                                                                                                    LOVE LOVE LOVE the sound of that Spiedini Alla Romano! The thought of warm oozing buffalo mozz paired with grilled bread rubbed with garlic and that sauce drizzled over it?!? Amazing. Need to try this ASAP.

                                                                                                                                                                                                                                                                                                                                  2. I got in to work at 5am so I can leave early for the weekend.
                                                                                                                                                                                                                                                                                                                                    Another thread got me in the mood for tilapia - so I went to Whole Foods two days ago and ordered three whole tilapia fish - which I will pick up this afternoon. So... dinner will be grilled whole tilapias, roasted carrots, baked potato slices, and a romaine lettuce salad with grilled mushrooms and deep fried thinly sliced sweet potatoes!

                                                                                                                                                                                                                                                                                                                                    1. This has been a funny week for dinners. First, I was touring colleges with my son and we were eating out. My husband was also out of town. We came home with pizza from his favorite place in New Haven (the son and I had a late lunch/early dinner there on the way home), so he had that for dinner. Wednesday night, I was solo, so I did some shrimp Madras using a Petak sauce (not as good as Maya Kaimal, for sure). Last night, I thought I would be solo again, so I made myself a turkey burger on toasted whole wheat that I picked up at King Arthur Flour in Vermont. Then my husband came home, and he made himself some shrimp Gyoza. Tonight is anyone's guess. We left our house at 5AM this morning to pick up our new puppy at Newark Airport, so we'll probably be too pooped to do anything much. Meet Remy Martina. She has big paws to fill.

                                                                                                                                                                                                                                                                                                                                       
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                                                                                                                                                                                                                                                                                                                                      1. re: roxlet

                                                                                                                                                                                                                                                                                                                                        She is adorable. How wonderful for both your family and for Remy. She doesn't know how lucky she is to get a family like yours! Congratulations.

                                                                                                                                                                                                                                                                                                                                        1. re: roxlet

                                                                                                                                                                                                                                                                                                                                          Cute!
                                                                                                                                                                                                                                                                                                                                          Our Golden is 14 - and still acts like a puppy!

                                                                                                                                                                                                                                                                                                                                            1. re: roxlet

                                                                                                                                                                                                                                                                                                                                              OMG, Remy is adorable! Congrats, dog mom.