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What's for Dinner #225-Sumer is Icumen in (Thru Jun 18, 2013)

Indulge me here: I was a medieval literature major in college, and I can't help but think of this poem (sometimes known as the cuckoo poem) when the weather warms up.

Despite promises that the temperatures today would be in the 80s, tonight's dinner will involve stew beef, which was defrosted yesterday. I'm thinking Mexican, but we'll see what rjbh20 is thinking. You never know.

Sumer is icumen in,
Lhude sing cuccu!
Groweþ sed and bloweþ med

And springþ þe wde nu,
Sing cuccu!
Awe bleteþ after lomb,
Lhouþ after calue cu.
Bulluc sterteþ, bucke uerteþ,
Murie sing cuccu!
Cuccu, cuccu, wel singes þu cuccu;

Ne swik þu nauer nu.

Sing cuccu nu. Sing cuccu.
Sing cuccu. Sing cuccu nu!

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  1. And the translation:
    Summer has come in,
    Loudly sing, Cuckoo!
    The seed grows and the meadow
    blooms
    And the wood springs anew,
    Sing, Cuckoo!
    The ewe bleats after the lamb
    The cow lows after the calf.
    The bullock stirs, the stag farts,
    Merrily sing, Cuckoo!
    Cuckoo, cuckoo, well you sing,
    cuckoo;
    Don't ever you stop now,

    Sing cuckoo now. Sing, Cuckoo.
    Sing Cuckoo. Sing cuckoo now!

    9 Replies
    1. re: roxlet

      Annnnnd now I have the von Trapp Family children singing in my head:

      There's a sad sort of clanging
      From the clock in the hall
      And the bells in the steeple, too
      And up in the nursery
      An absurd little bird
      Is popping out to say coo-coo
      (Coo-coo, coo-coo)

      :-) (My favorite movie - tied with Wizard of Oz)

      1. re: LindaWhit

        That was exactly what came into my head when I read roxlet's post Linda!!

      2. re: roxlet

        I'd love to hear the pronunciation!

        1. re: dmjordan

          It sounds a bit like Dutch spoken with a bit of a French accent to my ear (particularly Chaucer), but that's just the way my professors spoke it. No one really knows exactly how it sounded, though linguists make a lot of surmises and assumptions.

          1. re: roxlet

            I saw a TV programme a couple of years back which compared Old English with the modern Frisian language (which, I think, is a dialect of Dutch). They were pretty much intelligible to each other - although modern Dutch and modern British English are not at all similar.

            1. re: Harters

              I remember the first time I went to The Netherlands--I kept I thinking that I understood what people were saying because there was something about the inflection that sounded familiar.

              1. re: roxlet

                I always reckon the Dutch speak English with an American inflection, whilst the Germans speak it with a British one. Broad brush response - apologies for wild generalisations and, possibly, national stereotyping.

                1. re: Harters

                  I might be the only person in the world who swoons for the Dutch accent; a gezellig night with even my worst ex can start an oorlog in my patatjes.

                  The phonology of Dutch seems to lend itself more towards the American pronunciation of English than British -- the prominent rhoticism and intonation of the language shares some features with a stereotypical Upper Midwestern accent. The pronunciation of words like "maar" for instance have me channeling the mom from the 90s US cartoon "Bobby's World" for inspiration.

          2. re: dmjordan

            The phonology of Middle English is necessarily somewhat speculative, but linguists believe they have made some educated guesses based on the clues left by the written language, which exists in a large body of work. Middle English lacked formal conventions which encouraged writers to spell phonetically. While the most commonly used spellings may indicate how English of the time was pronounced, the most common spelling "mistakes" of contemporary writers give the most intriguing clues as to how the language varied regionally and how its pronunciation evolved.

            When I learned "Sumer is Icumen In" as a vocal student, we used Chaucerian pronunciation to learn the text (his spelling being based on the London dialect of the time). The prologue to "The Canterbury Tales" is the longest piece of text I still have committed to memory in Middle English and while my rendition may be a bit rusty, it has a lilt and roughness I'd describe as the dialogue written for Gandalf the Grey as spoken by a Welsh actor with a bad Swiss accent. Shakesperian plays in Original Pronunciation are even more interesting as Romeo and Juliet end up sounding like Cockney pirates, however OP performances do make clear some of the ribald puns Shakespeare includes in his poetry, which are lost in Modern English.

        2. Funny! When I saw the title, I thought perhaps DaveMP had rolled out some crazy new WFD naming scheme.

          WFD here involves grilled meats, grilled zucchini, and pesto. All procured from the FM this morning and details TBD as I rummage through the fridge for ingredients.

          1. Chicken of some kind... either a green mole chicken from Mesa Mexicana or a BBQ one from Barbecue Addiction. Also some tamales and grilled clams.

            4 Replies
            1. re: Njchicaa

              Oh, how to decide Njchicaa...two great choices. I love the sound of tamales and grilled clams too. I've never grilled clams before but can imagine they'd be terrific. Let us know what you end up with.

              1. re: Breadcrumbs

                Well that plan got blown out of the water. My BIL came over for Man Night with my husband (drinking beer, smoking cigars, eating meat) and brought 3 types of sausage. They had sausage sandwiches with peppers and onions and grilled corn.

                I wound up making Alex Guarnashelli's Baked Clams with Bacon (clams casino) and had them for dinner. Also shared them with the boys and we all LOVED them. Soooo good!

                1. re: Njchicaa

                  Those clams sound wonderful Njchicaa. Did you buy AG's book? I was wondering about it but haven't had a chance to look for it in Chapters yet (to see if I should order it from Amazon).

                  1. re: Njchicaa

                    Man night sounds great.
                    And nice vitles. The clams would certainly hit the spot

              2. I remember that poem from college but only the English translation. Thanks for sharing!

                I am feeling very decadent- I am posting from a pedicure chair!!

                Dinner tonight was another invite. One of the other guests has celiac so my contribution will be homemade hummus-either cracked red pepper or lemon. I have radishes, carrots and snow peas for dipping. I also picked up some gluten free "nut-thins" crackers. Anyone try those? How are they?

                I will also make Ina's roasted shrimp cocktail with my special cocktail sauce.

                7 Replies
                1. re: foodieX2

                  From pedi-chair to giving lessons on how to use knobs on a stove...what a day!! ; - )

                  I haven't heard of those nut thins but if you try one, could you report back. It's always good to know of tasty options for folks w dietary restrictions.

                  1. re: foodieX2

                    Those nut thins are really pretty good...my husband is GF and thinks they are wonderful, and even I like 'em and I'm gluten all the way!

                    1. re: girlwonder88

                      The nut thins were really good! Never know that they were GF unless someone told you. Someone else brought "Mary's Gone Crackers" GF black pepper crackers. They looked weird, kind of shiny on one side, but they tasted good too.

                      1. re: foodieX2

                        Good to know foodieXT, I've made a note in my Entertaining binder for future reference.

                        1. re: Breadcrumbs

                          I love that you have an Entertaining binder. What else is in there?

                            1. re: fldhkybnva

                              yeah, I need one too - currently mine is between my ears and it's a disaster.

                  2. Pulled out a BSCB from the freezer last night. Not sure what to do with it...mmmm...Asian chicken and noodles...mmmm

                    I prepared an off the cuff Asian inspired chicken dish with soba noodles

                    I sliced a BSCB into medallions and did a velveting technique to the chicken adding some sriracha to the corn starch and water. Also prepared a thickening sauce of water, soy, fish sauce, raw sugar and corn starch.

                    While the chicken was tenderizing I sliced slivers of onions and multicolored sweet peppers and set aside as well as picked some lemon balm and Thai basil and a couple of curly kale leaves from the garden

                    Braised the chopped kale with part of the onions in chicken stock until tender and liquid reduced then removed and began to saute the peppers and onions in coconut oil then removed and added the chicken after which I added back the vegetables, the herbs, the sauce and the cooking soba noodles and brought it all together to meld and reduce.

                    The coconut oil came through as if I used coconut milk in the dish which was what I was hoping for. Hit it with some fresh Thai basil at serving.

                    I was pretty happy with the results

                    1. Keep those prose coming, roxlet!

                      I made dessert ahead, grilled apricots brushed with a mixture of honey are cardamom, we'll serve with creme fraiche and vanilla bean madeleines.

                      dinner i'm thinking grilled pizza with mushrooms, fontina cheese, onions and potatoes.

                      5 Replies
                      1. re: HillJ

                        http://www.thekitchn.com/recipe-peach...

                        I found this recipe while searching for a use for the last of our peach buy this week. Doesn't this look good!

                        1. re: HillJ

                          Oh my, yes! What time should I be there?

                          1. re: HillJ

                            HillJ thanks so much for sharing that link. They do indeed look delicious! I've added them to my bookshelf in EYB. Thank-you.

                            1. re: Breadcrumbs

                              foodx2, we're late night snackers on the weekends, so 8ish.
                              Breadc, my pleasure. Photos really turn my head when I'm thumbing through recipes.

                        2. Maybe I should post a summer poem in Old German now.

                          Or not.

                          I haven't a clue WFD, because we're invited over to a friend's place for a potluck picknick -- yes, looks like we'll actually be able to hang outside, as it's sunny and balmy in HV today. Woot.

                          I'm making a tater salad to bring over -- decidedly not a forte of mine, as we rarely have potatoes anymore, and potato salad is probably my least favorite incarnation of potatoes.

                          That said, I couldn't resist the 3 lbs. bag of peewee potatoes, they were so cute & tiny. Yes, I'm shallow that way.

                          They'll get a quick boil, after which I'll let them come to room temp and toss with apple cider vinegar. After that they'll be dressed with a creme fraiche, dijon & tarragon (or spearmint, but then no dijon) buttermilk dressing. Red pepper, chopped radishes, celery, green onion.

                          Hopefully, this will come out tasty. We shall see.

                          Then off to the pool to get some Maillard reaction on my bufflo mozza skin :-D

                          5 Replies
                          1. re: linguafood

                            LOL at the Maillard reaction to your buffala mozza skin. I'm the same way - almost afraid to get that Maillard reaction!

                            And your potato salad sounds perfect - I like the tarragon and dijon dressing vs. spearmint.

                            1. re: linguafood

                              Yum to your potato salad lingua, it sounds wonderful! Enjoy the pic-a-nic and let us know what you think of that salad. I especially like the tarragon/buttermilk combo. Mmmmm!

                              1. re: linguafood

                                |Maybe I should post a summer poem in Old German now.|

                                Only if it has farting stags...

                                1. re: linguafood

                                  Lovin' your post. I have to agree that i am shallow that way too on the peewee potatoes. I so would have bought those for a get together. Waaaayyyyy cuter. And also another for the Dijon and tarragon. Spearmint might not fly in a crowd.

                                2. Dinner tonight will be roasted Frankenchicken breast. There will be herbs chopped - probably rosemary and lemon-thyme, blended with some honey and lots of freshly ground black pepper. Several slices of lemon will be dredged in that mixture and tucked under the skin before roasting. (Any remaining honey-herb-pepper-lemony mixture will be drizzled on top of the chicken halfway through roasting.) Have no idea if this will work, but we'll see.

                                  The CSA Swiss chard will be the side - several strips of bacon will be cooked and crumbled and set aside. Some chopped onion will be sauteed in the bacon fat, while Sun Gold yellow cherry tomatoes roast in the convection oven. The chard will be tossed with the cooked onion until it wilts, the roasted tomatoes will be added, and everything will be sprinkled with bacon.

                                  And you need not even ask. It's Saturday. Yes, there will be.

                                  8 Replies
                                  1. re: LindaWhit

                                    Sounds full of flavor. And what's not better with bacon?

                                    1. re: suzigirl

                                      I always feel like the dog in the "Beggin' Strips" commercial.

                                      BACON! Bacon-bacon-bacon-bacon-bacon-BACON!!!

                                      1. re: LindaWhit

                                        I can relate. I get some kick ass in house smoked stuff from my butcher. Bacon, bacon bacon. Now I need a blt

                                    2. re: LindaWhit

                                      that sounds really good. My only concern would be with the honey burning if it got too hot.

                                      keep us posted on the results. Sounds delicious

                                      1. re: scubadoo97

                                        I turned the heat down a good bit about 20 minutes into roasting so the honey didn't burn. It got nice and caramelized on the skin, however. Taste test to be taken in about 5 minutes.

                                          1. re: LindaWhit

                                            This really sounds amazing Linda...can't wait to hear how it all turns out.

                                          2. re: scubadoo97

                                            I overdid the chicken by a smidge, so it's a bit dry, but the chicken was pretty good! I cut the Frankenchicken breast in half for another meal, so I then removed the lemon under the skin - which gave it a nice flavor but not overly lemony. Needed a bit of salt, but was nice.

                                            The star of the plate? The Swiss chard, onions, cherry tomatoes and bacon. JUST right. A wee bit time consuming, but worth it for a weekend meal. I'm hoping I get more Swiss chard in my CSA.

                                        1. So last night's Fettuccine with Wild Mushroom Sauce was delicious and its lighter tomato/herb-infused broth-based sauce was a nice change of pace from the usual cream-based mushroom sauces we tend to have. Nevertheless I found it quite filling on its own. mr bc on the other hand never feels a meal is complete without meat and he thought his grilled filet worked well with the pasta.

                                          Luck is on our side today as the weather is beautiful. Clear blue sky, sunny and warm. A perfect day for grilling!

                                          WFD tonight? Barese sausage grilled with an assortment of sweet and hot peppers and onions. Not yet sure what else will make it to the table but we just came back from a local farm and they had some beautiful greenhouse peppers so we're all set for the main course in any event.

                                          ETA: I reported the duplicate post. Seems to be an quirk w macs...I'll update my prior post about it on Site Talk.

                                           
                                           
                                           
                                          7 Replies
                                            1. re: Breadcrumbs

                                              If anyone would like, I can post a poem in my native language of Pig Latin. :-)

                                              Speaking of pig, tonight is seared pork chops that will then be braised in Riesling wine with apples and spices TBD.

                                              Roasted carrots with a honey and orange zest glaze.

                                              Maybe some buttery mashed sweet potatoes but that part I am not sure about yet.

                                              1. re: Fowler

                                                The sweets would go very well with the pig and the orange-roasted carrots. Go for it.

                                              2. re: Breadcrumbs

                                                BC – That pasta dish is calling my name. Would you be willing to share the recipe?

                                                1. re: EM23

                                                  Thanks EM23. I had a similar request from acssss earlier and I posted about how it all comes together on the prior WFD thread. Here's a link to my post:

                                                  http://chowhound.chow.com/topics/9052...

                                                  Let me know if you have any questions.

                                                  1. re: Breadcrumbs

                                                    Thanks so much, BC! That’s what I get for skipping WFD threads:)

                                                    1. re: EM23

                                                      No worries EM23, they move at such a quick clip with all the delicious meals being made here don't they?!

                                              3. Pretty tired last night----we stayed in and had some drinks and a Veep marathon. Just made a simple pizza with sauteed cremini, quartered and caramelized spring red onions, goat cheese, and black pepper. A dough heavy on the cornmeal and olive oil. Hit the spot, although I wish I had tossed in some fresh herb.

                                                6 Replies
                                                1. re: eight_inch_pestle

                                                  Goats cheese makes pizzas awesome. I also like to drizzle a little honey on a pizza like yours too.

                                                  1. re: Musie

                                                    It does indeed.

                                                    A lifetime ago a girlfriend taught me to put a little honey on my plate for dipping just the crusts after everything else is eaten. Especially good if a delivery pizza has a thick, bready, drier crust that could use a little help.

                                                    But I've never thought about drizzling it across a whole pizza. You do this after it comes out, I assume? Along the same lines, I did find myself thinking balsamic when I was making this one, wishing I would finally get my act together and make a balsamic syrup to keep on hand.

                                                    Anyhow, thanks for the idea!

                                                    1. re: eight_inch_pestle

                                                      I'd never thought of using the honey like a dip for the crust. I'll have to give that a try.

                                                      I put my honey on before it goes in the oven, but I don't use much. I've also done it afterwards. Both with good results.

                                                      1. re: Musie

                                                        Before. Got it. We'll prolly give it a try this weekend.

                                                      2. re: eight_inch_pestle

                                                        I just got some amazing raw honey at the Farmer's market (in Burien, for 8inch Pestle's edification, since we are from the same city) that is a thistle honey, and it has a lovely strong, herb-y savory quality to it's sweetness... this would be fab drizzled on a 'white' style pizza with goat cheese, rosemary, mushrooms, wilted arugula or other bitter greens, and perhaps thin, thin, thin sliced potatoes..... yum.!

                                                        1. re: gingershelley

                                                          Mmmmm. There was a Roman-style pizza place in Chicago that did the simplest and most delicious potato and rosemary pizza.

                                                          Think we'll be doing a honey pizza this weekend, thanks to gs and musie.

                                                  2. A neighbor sent me a text to let me know her husband would be dropping off a box of peaches from their tree sometime this afternoon- these are insanely good peaches and we savor every last one of them we get every year.

                                                    Since I pulled some chicken breasts from the freezer this morning I think I'll marinate the chicken in something gingery/ garlicky and reserve some unused marinade for a sauce. I'll grill both the chicken and peaches. And I think some fresh basil on top. And some cherry tomatoes on the side. And maybe a diced purple jalapeno in there somewhere.

                                                    6 Replies
                                                      1. re: LindaWhit

                                                        We've got a good trade system going. She gave up a lot of her sunny veggie area to be able to have fruit trees so I trade tomatoes, peppers, zucchini, all sorts of herbs, okra, onions, etc. for peaches, cherries, and pink lady apples that she grows (I can't remember what her other 2 trees are....)Its well understood that anyone that needs mint should come get it from my front flower beds. You know how mint is....

                                                        Our city has a program where the back of your April utility bill has a coupon for a free shade tree each year and fruit trees count so one at a time she plants her backyard like a mini orchard. This year I got a blood orange, I also have meyer lemon, bearss lime and a pomegranate. Dwarf trees don't count since shade is the idea so I have to spring for the dwarf kaffir lime myself.

                                                        1. re: weezieduzzit

                                                          Wow - that's great, weezie. I love that the free shade tree is given out.

                                                      2. re: weezieduzzit

                                                        What a great neighbour to have weezie! Since you have a peach source in the 'hood and you obviously like chicken, I'll share a recipe that we've been making for years in case it's of interest. It's super quick and easy:

                                                        Pat's Chicken with Peaches and Jalapeno:

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

                                                        We really like it with some bacon slices laid atop the chicken. I've been making this since the recipe first appeared in Gourmet in 1996. You do need your peaches to be ripe though to ensure you have a lovely sauce.

                                                        1. re: Breadcrumbs

                                                          Thank you! That sounds really good and I have purple jalapenos, 6 poblanos, 6 serranos, 6 cherry peppers, 4 red bells, a thai dragon, and 4 anaheims so I'm ALWAYS looking for something to do with peppers. :)

                                                          1. re: weezieduzzit

                                                            I hear you loud and clear. I had peppers in my strata this morning and I am having more with some brats tonight. I am happy to take pepper recipes.
                                                            Something that my bf suggested with the last of the peppers from the last garden was to add them to kielbasa and saurkraut. I thought it would ruin the dish and i would be eating a grilled cheese and fried egg sandwich. It was surprisingly good. I would do it again. Just a thought if you want to try it.

                                                      3. ok, i'll play...

                                                        Cucú cantaba la rana
                                                        cucú debajo del agua
                                                        cucú pasó un caballero
                                                        cucú con capa y sombrero
                                                        cucú pasó una señora
                                                        cucú con falda de cola
                                                        cucú pasó un marinero
                                                        cucú llevaba romero
                                                        cucú le pidió un ramito
                                                        cucú no le quiso dar
                                                        cucú se echó a nadar.

                                                        not actually a poem, but a song i knew from childhood. it's a summerish song as well, about a frog who asks passers-bye for some rosemary but doesn't get any.

                                                        and for the segue... i've got springs of rosemary braising in milk along with my pork brisket bones. smells divine. i'm not sure how this will turn out, as the brisket turned out not to be a roast, but slabs of bone with quite a bit of fat and not a ton of meat. enough to make a meal out of, if picked well, once it's super tender.... we shall see. i also braised fennel and leeks and will put those under the broiler with some buttered bread crumbs and parm regg. also some oyster mushrooms got sauteed nice and brown, and finished with a little dry sherry, and will be toppled over the pork and its milk curds. and mascarpone risotto is up next. i'd better get back to it.

                                                        4 Replies
                                                            1. re: mariacarmen

                                                              well i told you basically what it said!

                                                              cucu sang the frog
                                                              cucu beneath the water
                                                              cucu a man passed by
                                                              cucu with a cape and a hat
                                                              cucu a woman passed by
                                                              cucu with a long skirt
                                                              cucu a sailor passed by
                                                              cucu carrying some rosmary
                                                              cucu he asked for a sprig
                                                              cucu he didn't want to give him any
                                                              cucu he went for a swim

                                                              wasn't it better when you didn't know????

                                                              kids!

                                                            2. It is a lovely Saturday! While I haven't been feeling too creative in the kitchen, I've been trying to mix it up with spins on usual favorites. Tonight I am staring at some BSCB and not sure what to do with them. For a few weeks, I have had my eyes on Saltimbocca for some reason (reminds me of a past thread discussion since I've never had it, but keep thinking about it). I'm not usually a fan of prosciutto when it's heated but it seems to be a pretty popular dish I'm probably more likely to enjoy than not. If I don't come up with another idea, perhaps I'll try it with Pancetta instead. Chicken breasts are so versatile, but it seems I can never decide what to do with them.

                                                              5 Replies
                                                              1. re: fldhkybnva

                                                                I think any salty pork product would do fldhk. Like you, I tend not to like cook prosciutto however I do like it in Saltimbocca. It think the secret is to ensure your meat counter slices the meat tissue-thin. That way you get the benefits of the crispy, salty meat but no toughness that thicker slices tend to suffer from when cooked.

                                                                1. re: Breadcrumbs

                                                                  I usually get the paper thin from a local Italian deli. I wouldn't really describe it as toughness, but it seems to lose alot of flavor when it's cooked. Unfortunately, I forgot the deli is closed on Sundays and so pancetta it will be. I'm looking forward to it and hope that the sage is not too overwhelming and doesn't induce any flashbacks to way-too-sage-laden foods around Thanksgiving.

                                                                  1. re: fldhkybnva

                                                                    I love saltimbocca with all its sage goodness

                                                                2. re: fldhkybnva

                                                                  I am with you on the cooked prosciutto thing most days. I make a trashy version substituting thinly sliced (but good quality) deli ham instead. Suits me just fine.

                                                                  1. re: ChristinaMason

                                                                    Yea, something about it. Raw it's fine, but cooked it seems to lose all of it's flavor. Perhaps I'll give the dish another try this weekend with prosciutto and see what I think.

                                                                3. Corn, peppers and onions sautéed in butter with a splash of bourbon served with seared scallops.

                                                                   
                                                                  8 Replies
                                                                  1. re: scubadoo97

                                                                    Ummm.....I seem to have misplaced my invite...

                                                                    1. re: LindaWhit

                                                                      ;) love to cook for people who like food. Wish you could have a taste

                                                                      1. re: scubadoo97

                                                                        It's one of those very simple-sounding dishes that has flavors bursting off of the plate without a lot of folderol and flim-flammery. The bourbon is the only "oomph" but otherwise, you taste corn, peppers, onions and scallops.

                                                                        1. re: LindaWhit

                                                                          Linda, that's what I like to do most. Simple but flavorful dishes. At least that's the plan

                                                                          The bourbon was only a splash of an Old Weller Antique wheated bourbon so it gave it a hint of vanilla and caramel flavor but would not have been recognized by most. Very subtle

                                                                        1. re: scubadoo97

                                                                          Stunning scubadoo! I think seafood and corn is one of the most perfect pairings and your dinner sounds absolutely delcious.

                                                                        2. Steakhouse supper tonight.

                                                                          I bought a two-inch thick club steak from my butcher. It will be pan seared and finished in the oven. String potatoes and creamed spinach will be on the side. Iceberg lettuce with a chunky bleue cheese dressing will serve as the first course. Deb will be doing the bulk of the heavy lifting. I'll parole a decent red from the wine jail.

                                                                          Leftovers will be Sunday's mid-day meal.

                                                                          Deb and I are flying to Ireland Sunday night. We'll see you in a bit.

                                                                          16 Replies
                                                                          1. re: steve h.

                                                                            Ohhhhh.........I adore Ireland! Where are you headed? (Loved Galway, County Kerry, and western Ireland (Connemara)). Have a WONDERFUL time! And please post pointers to posts about where you eat. :-)

                                                                            1. re: LindaWhit

                                                                              We'll be headquartered in Dublin (the Shelbourne). It should be an interesting time. I'll keep you posted. ;-)

                                                                                1. re: steve h.

                                                                                  We loved Ireland too, and like LindaWhit, loved the Connemara. Enjoy, and eat lots of lamb!

                                                                                  1. re: steve h.

                                                                                    Stayed at the Shelbourne a few years back when we went to Dublin for the weekend. The late Keith Floyd was in the bar (I think Floyd was known on the western side of The Pond) - it was actually the second time we'd seen him - the other also in a bar. We were in a pub just down the road when a mega-fight started up between rival Gaelic football fans - quite scary - must have been well over 30 people scrapping.

                                                                                    Look out for interesting cheeses. The country makes some great ones - in the semi-soft style of French cheeses.

                                                                                    1. re: Harters

                                                                                      Neat KF sighting in the hotel bar. It’s funny that you mention the fighting, Harters…I had similar experiences on two different visits. If there are no matches on at Croke Park, it should be quiet though.

                                                                                    1. re: steve h.

                                                                                      I just made creamed spinach the other night but I could still sit down to that plate with a smile. A big smile

                                                                                      1. re: steve h.

                                                                                        Nice Steve. Well done! Enjoy Dublin. Looking forward to hearing of your adventures there.

                                                                                      2. re: steve h.

                                                                                        The string potato cake looks great in the pic. I'm a carboholic.

                                                                                        1. re: scubadoo97

                                                                                          Thanks. The creamed spinach was mighty tasty, too.

                                                                                        2. re: steve h.

                                                                                          I think this may be my favorite meal - or a close second to what ever I'm eating at the moment. I love a club steak.

                                                                                          1. re: steve h.

                                                                                            The Shelbourne does a very nice afternoon tea. If you have time for a day trip, Newgrange is well worth a visit.

                                                                                            1. It's a rainy, rainy Sunday here and forecast to develop into storms. I'm in the mood for a soup but the refrigerator is groaning with leftovers from the last two nights so tonight it a reheat and eat night.

                                                                                              Hopefully more fun adventures will be had in the kitchen this week. I'm in the mood for some more Mediterranean flavours this week after the Chinese heavy last couple of weeks.

                                                                                              1. in honor of our typical summer fog and gloom, i went for a hearty risotto and maiale al latte. i'm a huge new fan of pork brisket. while there wasn't a ton of meat, what there was was incredibly tender and flavorful - very porky. the milk made lovely nutty curds just like it was supposed to. i think in the past i've made this dish in the oven, but stove top is the way to go.

                                                                                                i ended up mixing the sauteed oyster mushrooms into the mascarpone risotto, adding a bit of truffle oil to bump things up. the BF loved it. the braised veggies with their crunchy/cheesy topping were meltingly good, too.

                                                                                                 
                                                                                                 
                                                                                                 
                                                                                                 
                                                                                                7 Replies
                                                                                                1. re: mariacarmen

                                                                                                  Wow, that all sounds so delicious... I have never seen a 'pork brisket' in even the ethnic grocery stores in my 'hood. What kind of store did you find it in?

                                                                                                  1. re: gingershelley

                                                                                                    thanks! Just the regular old stupidmarket -Lucky's! I'd never seen that cut either.

                                                                                                  2. re: mariacarmen

                                                                                                    Nothing like a hearty risotto to make the gloom disappear... and with the oyster mushrooms - well, even better!

                                                                                                      1. re: mariacarmen

                                                                                                        mc, is the recipe for your pork online? Is it Hazan's version? Worth springing for fancy milk, or?

                                                                                                        1. re: ChristinaMason

                                                                                                          CM - i'd made the dish several times in the past, but as i was using the new-to-me cut of pork, i kind of scanned a few recipes this time. but i think i followed this one the closest: http://cookware.lecreuset.com/cookwar...

                                                                                                          from this point on:

                                                                                                          Place the pan on the range top and, over medium-high heat, melt the butter and the oil. When the pan is hot, put in the meat, fat side down. Brown, turning the meat, until all sides are nicely colored. Pour off most of the fat and season the roast with salt and freshly ground pepper. Add the rosemary and 1 cup of the milk. Bring to a simmer then lower, the heat to medium-low. Cover the pot but leave the lid a bit askew.

                                                                                                          Cook, turning the meat occasionally, until the milk is reduced and forms a thick brown sauce. This will take about 20 minutes. Add the remaining milk and continue cooking at a gentle but steady simmer, again with the lid slightly askew. Turn the meat every 15 to 20 minutes.

                                                                                                          The roast is done when it tests tender when pierced with a two-pronged fork. Total cooking time is 1 1/2 to 2 hours. If the pan is dry add a bit more milk. Remove the roast to a cutting board and cover with foil to keep warm. The milk should have formed a thick brown sauce. If not, raise the heat and cook until the sauce is nut brown.

                                                                                                          so in other words, i didn't marinate overnight, or stuff garlic, or dust with flour. and it still came out really good.

                                                                                                      2. Plaice is fried in butter. Tinned artichokes get warmed through in the pan. A dollop of double cream goes in. And some more butter and parsley.

                                                                                                        Jersey Royals and green beans to accompany - both simply boiled.

                                                                                                        There's a bit of tarte tatin left for "afters". And a mountain of French cheese.

                                                                                                        1 Reply
                                                                                                        1. Dinner last night was a very interesting and delicious taco improvisation. First, rjbh20 marinated the chuck in some spices and orange. Then it was seared on the grill, and then braised. Served with spicy beans, tomato, avocado, green onion, etc. Really good, but no photos this time!

                                                                                                          5 Replies
                                                                                                          1. re: roxlet

                                                                                                            roxlet did you use a recipe for your spicy beans or just wing it? Dinner sounds great!

                                                                                                            1. re: Breadcrumbs

                                                                                                              My husband made them (rjbh20). I know that the spiciness came from chipotle flakes.

                                                                                                              1. re: Breadcrumbs

                                                                                                                My husband came home from the market with two lovely lobsters and several ears of sweet corn, so that's WFD!

                                                                                                                Happy Father's Day to all you dads out there!

                                                                                                                1. re: roxlet

                                                                                                                  Yum. Seafood and fresh sweet corn. Certainly in my wheelhouse

                                                                                                              2. re: roxlet

                                                                                                                Sounds great. I'd love to know what the spicing/seasoning was.

                                                                                                              3. Last night we decided it was about time to go out for a meal together to our favourite spot in town. We shared fried tempura calamari and banana peppers for a starter. I had tacos for my main with spicy jalepeno spiced shrimp and the hubby had a rack of ribs with garlic mash, and since the hubby was driving I washed my meal down with a big refreshing glass of twisted tea.

                                                                                                                6 Replies
                                                                                                                    1. re: LindaWhit

                                                                                                                      Oh nice! Thanks Linda. I'll have to take a look at our liquor store to see if our government has deemed us worthy enough of this product. (All liquor stores in Ontario are run by the provincial government).

                                                                                                                      1. re: Breadcrumbs

                                                                                                                        My understanding is that if you've ever had a Long Island Iced Tea, that's what it is like.

                                                                                                                        1. re: LindaWhit

                                                                                                                          Well in that case, I should be a connoisseur!! I might have consumed a fair number of these in my youth...from what I can remember!! ; )

                                                                                                                        2. re: Breadcrumbs

                                                                                                                          They have it in the New Brunswick liquor stores, or at least in the government run ones, it does seem a little hard to acquire though. They're quite nice and refreshing and not too sweet.

                                                                                                                  1. Last night's dinner repurposed as today's breakfast. Black beans, beef "carnitas" and a fried egg.

                                                                                                                     
                                                                                                                    1 Reply
                                                                                                                    1. Happy Fathers day to all CH dads!

                                                                                                                      Our son and I made the man breakfast in bed. Fresh squeezed pink grapefruit juice, cheddar cheese omelet, crispy bacon and a mug of tea. Afterwards we let him go back bed, biggest gift of all.

                                                                                                                      For lunch I will make him something on the grill.

                                                                                                                      Dinner is reservations! http://www.toscahingham.com/ew/menus-2/

                                                                                                                      4 Replies
                                                                                                                      1. re: foodieX2

                                                                                                                        Sounds wonderful foodieX2. Please order me the scallops and risotto!!

                                                                                                                        1. re: Breadcrumbs

                                                                                                                          And I'll take the sweet corn soup and roasted Scottish salmon. :-)

                                                                                                                        2. re: foodieX2

                                                                                                                          Sounds like a wonderful day filled with good food and daddy-appreciation:) - enjoy!

                                                                                                                          1. Despite the butcher’s best efforts to foil my dinner plans by mixing up the labels on my Barese sausages. He does a traditional ring of finger width sausage and fatter loose link singles. I ordered both and froze them last month. I defrosted what was labeled as the ring but guess what, it was links! Nevertheless I proceeded with our dinner of grilled sausages and peppers. The grilled sweet and hot peppers were sliced and added to a pan with sauteed onion, the season's first green garlic and some sliced garlic.

                                                                                                                            Leftovers will be repurposed for brunch today. I've sliced the sausage and stirred some marinara into the sausage, onion and pepper mix. Once the flavours have married I'll nestle some eggs into the pan then serve this atop grilled Pugliese bread.

                                                                                                                            WFD tonight is supposed to be mr bc's delicious grilled baby back ribs with potato salad and slaw but its absolutely pouring rain here with thunderstorms forecast for later in the day. I'm looking at other options for those ribs as a back up plan right now. mr bc hasn't given up hope yet though.

                                                                                                                             
                                                                                                                             
                                                                                                                             
                                                                                                                             
                                                                                                                            4 Replies
                                                                                                                                1. Tonight, in honor of my dad who has been gone for almost 13 years, I am grilling a tri-tip, which was his "special occasion dinner" specialty. The dear man always overcooked it since that's how he liked it, so I'm bucking tradition and doing it my usual rare side of medium rare. Just some grilled asparagus and rolls on the side, nice and simple.

                                                                                                                                  6 Replies
                                                                                                                                  1. re: juliejulez

                                                                                                                                    My dad was a "well-done" guy as well jj! Here's to Dads!

                                                                                                                                    1. re: Breadcrumbs

                                                                                                                                      Indeed! To all dads. Today has had lots of little reminders of him... he was a gardener for a living, so he always came home smelling of fresh cut grass. SO cut the grass today so the garage had that smell. Then tonight, TCM is showing "Life with Father" which was one of my dad's favorite movies... Mad Men can wait til tomorrow night, I'll definitely be watching the movie.

                                                                                                                                        1. re: juliejulez

                                                                                                                                          I hope that makes the day a bit easier to deal with.

                                                                                                                                          1. re: juliejulez

                                                                                                                                            glad you got to spend the day remembering your daddy, jj.

                                                                                                                                      1. All this talk of mushroom-sauced pasta has me craving it.

                                                                                                                                        >There will be bacon, fried, crumbled and set aside.
                                                                                                                                        >There will be fresh herbs - thyme, parsley and marjoram - minced and set aside.
                                                                                                                                        >There will be broccoli florets, quickly steamed and set aside.
                                                                                                                                        >There will be sauteed cremini mushrooms.
                                                                                                                                        >There will be dried porcini mushrooms reconstituted in hot water and then strained and chopped and added to the sauteed creminis.
                                                                                                                                        >There will be mushroom "broth" from the porcini - very well strained to remove the grit.
                                                                                                                                        >There will be homemade beef stock should I need it.
                                                                                                                                        >There will be gluten-free corn pasta - rotini, I think. Going to try this product out that I got in Ocean State Job Lot.
                                                                                                                                        >There will be garlic bread.
                                                                                                                                        >There will be Boston/butter lettuce salad with vinaigrette.
                                                                                                                                        >There will be wine.

                                                                                                                                        Mushrooms will be sauteed and simmered with additional mushroom broth (or homemade beef stock, should I need it). The broccoli will be added, along with a touch of heavy cream, and that will all be tossed with the cooked pasta and topped with the fresh herbs, bacon, and some grated Parm-Reg.

                                                                                                                                        8 Replies
                                                                                                                                        1. re: LindaWhit

                                                                                                                                          Sounds like the perfect meal!
                                                                                                                                          In Tuscany I had the best porcini tagliatelle I've ever had. I've tried to make it here on my own many times but I just can't get the same results. I think it is because of their use of fresh as opposed to the only ones here being dried? Don't know. I'd like to know how it turns out.

                                                                                                                                          1. re: acssss

                                                                                                                                            I loved it. Nice and mushroomy. Added salt and pepper to the sauteed mushrooms and broccoli sauce, and the past, along with the garlic bread and slightly vinegary vinaigrette, made for a happy tummy.

                                                                                                                                            I probably had about 3 oz. of dried mushrooms that was reconstituted in 1-1/2 cups of boiling water. Used about 2/3 of the mushroom "broth" in the sauce and about 1/3 cup of a combo of heavy cream and half-and-half. The rest of the mushroom "broth" was frozen for later use.

                                                                                                                                            1. re: LindaWhit

                                                                                                                                              Lovely Linda. Sounds amazing! Bravo!!

                                                                                                                                          2. re: LindaWhit

                                                                                                                                            Wow, just WOW. Of course, you had me at the first mention of mushroom. But the build you did on that has me slobbering all over myself like a Saint Bernard. I would love to be at your table tonight. You are so lucky!

                                                                                                                                            1. re: LindaWhit

                                                                                                                                              Sounds delicious! A word to the wise about GF pasta... it does not reheat well at all so don't make extra for a lunch. Just enjoy it while it's still hot!

                                                                                                                                              1. re: Berheenia

                                                                                                                                                Ahhhh, good to hear, Berheenia. Didn't realize that. Do you usually use corn pasta, or something else?

                                                                                                                                                1. re: LindaWhit

                                                                                                                                                  When we have pasta meals at church I have used both rice and corn based GF pasta with great success and the Mom's of the GF kids warned me about leftovers so I have never saved them.

                                                                                                                                            2. My husband came home from the market with two lovely lobsters and some fresh sweet corn, so that will be WFD.

                                                                                                                                              Happy Father's Day to all you Dads out there!

                                                                                                                                              1 Reply
                                                                                                                                              1. re: roxlet

                                                                                                                                                Lucky girl, it's been way too long since I've had lobster.

                                                                                                                                              2. Happy Father's day all my WFD comrades! We all have a father, know some good ones, and many of you are fathers - so here's to you!

                                                                                                                                                Nice poetry Roxlet and MC... I don't know any spring poems in other languages, but can contribute this.

                                                                                                                                                Hubi frubiends, hubow ubare yubou tubodubay? Hubappuby Fubathuber's Dubay!

                                                                                                                                                I learned ubby-dubby from Zoom! when I was a kid, and never forgot it:). Some of you who are in my 'generation' will remember this from PBS.

                                                                                                                                                Anyhoo, my dad is 1/2 way around the world in India right now, so we had a nice Skype chat last night (for him it was already father's day) - so am not cooking up any tribute meals to him this year. Just decent warm weather and blue skies, so the day will be yard work (sigh), and a little cooking, as I love coming in from outside and smelling good things bubbling away.

                                                                                                                                                A pot of chicken stock will go on, a loaf of Bin5 European peasant bread boulé will go in the oven, and I may poach some chicken breasts in the stock when it starts to concentrate. The weather is supposed to turn cooler and wet tomorrow, so thinking chicken pot pie this week. Poached chicken for tonight will probably be turned into an chicken salad of some Asian persuasion, tho I haven't settled on a recipe yet.

                                                                                                                                                More later!

                                                                                                                                                6 Replies
                                                                                                                                                1. re: gingershelley

                                                                                                                                                  I used to be able to speak Ubby-Dubby when I was younger - also learned from ZOOM! I knew that's where you were going the second I saw "Hubi frubiends". :D

                                                                                                                                                  1. re: gingershelley

                                                                                                                                                    ZOOM! Z double O M
                                                                                                                                                    Box 345
                                                                                                                                                    Boston Mass
                                                                                                                                                    02134
                                                                                                                                                    SEND IT TO ZOOM!

                                                                                                                                                    I wanted to be on that show SO bad but I was 10 miles outside the zone.

                                                                                                                                                    1. re: foodieX2

                                                                                                                                                      I SO remember that too... but I don't remember what we were supposed to send in? Just remember the gingle, as you do...

                                                                                                                                                      1. re: gingershelley

                                                                                                                                                        You know I don't remember either!! LOL. But the jingle came back instantly.

                                                                                                                                                        1. re: gingershelley

                                                                                                                                                          I don't remember what foodieX2 wrote, but I *do* remember the original theme song:

                                                                                                                                                          Come on and zoom, zoom, zoom-ah-zoom
                                                                                                                                                          We're gonna zoomah zoomah zoomah--zoom
                                                                                                                                                          Come on give it a try
                                                                                                                                                          We're gonna show you just why
                                                                                                                                                          We're gonna teach you to fly...HIGH

                                                                                                                                                      2. re: gingershelley

                                                                                                                                                        you-boo dub-id a-buh grub-ate juh-bob of-ob the-ub i-bis gs!

                                                                                                                                                        Dinner sounds great too. Nice to be able to skype w pops!

                                                                                                                                                      3. Today husband is making baguette rolls (more for lunches during the week than for today's meal) and I will make some french food to go along with his bread (this is turning out to be an around-the-world-in-90-day-food-fest).
                                                                                                                                                        We didn't eat meat all last week, so on the menu tonight are some ribeye steaks which will be served with a side of french fries and artichokes with hollandaise sauce (ok, so I should have made chateaubriand to keep with the French theme, but ribeyes are our favorite) and for dessert we will have pineapple cupcakes.
                                                                                                                                                        ...and Happy Fathers Day to all the dads!

                                                                                                                                                        5 Replies
                                                                                                                                                        1. re: acssss

                                                                                                                                                          At first I read your post as "Today's husband is making...." and I thought COOL! She trades out husbands! :-P

                                                                                                                                                            1. re: acssss

                                                                                                                                                              Monday's husband is fair of face
                                                                                                                                                              Tuesday's husband is full of grace
                                                                                                                                                              Wednesday's husband is full of woe
                                                                                                                                                              Thursday's husband has far to go.....

                                                                                                                                                                1. re: LindaWhit

                                                                                                                                                                  Brilliant but in truth...
                                                                                                                                                                  Monday's husband is a cook
                                                                                                                                                                  Tuesday's husband is a maid
                                                                                                                                                                  Wednesday's husband is a gardener
                                                                                                                                                                  Thursday's husband is a massagist
                                                                                                                                                                  Friday and weekends is saved for the one who made me the happiest during the first four days

                                                                                                                                                          1. First off, Happy Father's Day to all you Dads out there. Hope your day is wonderful.

                                                                                                                                                            Well, DH has been gone since Friday afternoon, Drove his mom to Seattle for our niece's graduation. But before he left, he made a request for Steak.

                                                                                                                                                            So tonight, I will be grilling up a nice thick T-bone (almost looks like a porterhouse), grilled to medium rare. To go with, I will throw a baked potato on the grill which will then be loaded with sour cream, bacon, fresh chives) and then saute up some mushrooms. He will be in heaven.

                                                                                                                                                            7 Replies
                                                                                                                                                            1. re: boyzoma

                                                                                                                                                              I would be, too. Med-rare steak, baked tater, sautéed shrooms?

                                                                                                                                                              My kinda meal.

                                                                                                                                                              1. re: boyzoma

                                                                                                                                                                boyzoma - fairly new to CH and just recently read your joke from January about the avocados (sending your husband shopping). Brilliant! I laughed so hard and sent it to all my friends/family.
                                                                                                                                                                My grandpa always taught me that to live a good life one must learn to: eat in moderation, laugh in abundance and try to learn something new every day. I live by this and taught my children the same. I wanted to thank you for my laugh of the day!

                                                                                                                                                                  1. re: LindaWhit

                                                                                                                                                                    I'm all for that! My brother is a stand up comedian and when he told our Mom he was going to be a stand up comedian she said "You are Not going to be a stand up comedian." So now he has a chair on stage so he doesn't have to stand up... once a momma's boy, always a momma's boy!

                                                                                                                                                                    1. re: acssss

                                                                                                                                                                      Annnnd I'm sure he uses that joke in his act, right? Nicely played, acssss's brother. :D

                                                                                                                                                                  2. re: acssss

                                                                                                                                                                    You are so welcome. Glad I could contribute to your laughs. As LindaWhit says, we are all usually good for a snort or two. And I've noticed you posting a lot recently and welcome to our boards. You are a nice contribution! Glad you came.

                                                                                                                                                                  3. re: boyzoma

                                                                                                                                                                    Now that sounds like a real man-meal boyzoma!

                                                                                                                                                                  4. We have to stop food shopping. We're moving in 12 days but we are food obsessed and on weekends are like lemmings for our favorite local stores and TJ's or WF so we are having a chicken dinner for Father's Day. Winner winner! Our son, who is celebrating his first father's day as a Dad, is eating at Momofuko tonight. Can't wait for the juicy details.

                                                                                                                                                                    1. Pumpkin seed chicken mole (Mesa Mexicana), green beans with salsa dressing (Everyday Mexican), rice pilaf with chick peas (Too Hot Tamales), and corn tomallito (??) from the Chevy's cookbook. The only thing I've ever made before is the green beans.

                                                                                                                                                                      If I have time I'm also going to make the cakes for Alex Guarnaschelli's Yellow Cake with Chocolate Frosting and Caramel Top. Last week of work so my coworkers will get a treat!

                                                                                                                                                                      3 Replies
                                                                                                                                                                      1. re: Njchicaa

                                                                                                                                                                        I have to pull that Two Hot Tamales off the shelf soon Nj. I remember falling in love with it at first sight and I so wish their show would come back.

                                                                                                                                                                        1. re: Breadcrumbs

                                                                                                                                                                          I never saw the show and have only seen them individually occasionally on FN Best Thing I Ever Made. I decided to buy the cookbooks (Mesa Mexicana and Too Hot Tamales) after a week in Vegas and 3 visits to the Las Vegas Border Grill. I LOVE Mexican food and that place really scratched the itch that I had.

                                                                                                                                                                          I prefer MM to THT but they both have some really great recipes in them, especially when I got them for like $3 each used on Amazon.

                                                                                                                                                                          1. re: Njchicaa

                                                                                                                                                                            We've only been to Vegas once and our meal at the Border grill was a standout, as were the tamales at Mesa Grill. I wasn't a big BF fan prior to that but his tamales melted my heart!

                                                                                                                                                                      2. winter is icumen in
                                                                                                                                                                        lhude sing goddamn
                                                                                                                                                                        freezeth river and turneth liver
                                                                                                                                                                        and how the wind doth ram
                                                                                                                                                                        sing goddamn...Ezra Pound
                                                                                                                                                                        But seriously folks, sweet corn season is upon us now, and I love to make real creamed corn( with my corn "plane") cooked with salt and butter in a double boiler. Nothing else, nothing better.

                                                                                                                                                                        3 Replies
                                                                                                                                                                        1. re: little big al

                                                                                                                                                                          Enjoy that corn. Nothing better than summer corn. Mmmm. Have some for me.

                                                                                                                                                                          1. re: suzigirl

                                                                                                                                                                            I totally agree suzigirl. I can't wait for our summer corn. August for us though. Hopefully we get some sustained warm temperatures prior!!

                                                                                                                                                                          2. re: little big al

                                                                                                                                                                            Awww. I was going to post that in December. Now, everyone here on WFD, forget what little big al posted after this thread is done.

                                                                                                                                                                              1. re: Frizzle

                                                                                                                                                                                Another example of a Whole Hog Production. Downeast style.

                                                                                                                                                                            1. Hurrah! Here’s to a sunny, warm Father’s Day afternoon despite forecasts of nothing but rain and gloom. I’m so glad mother nature had something better in mind and hope that y’all had similar good fortune.

                                                                                                                                                                              So mr bc was in heaven as he was able to grill his first baby back ribs of the season. On the side, at his request, potato salad.

                                                                                                                                                                              A Hitching Post Pinot Noir to satisfy our fruit quota of the day.

                                                                                                                                                                              Happy Father’s Day!

                                                                                                                                                                               
                                                                                                                                                                               
                                                                                                                                                                               
                                                                                                                                                                               
                                                                                                                                                                              4 Replies
                                                                                                                                                                                1. re: Breadcrumbs

                                                                                                                                                                                  damn BC, those ribs look just about perfect!!

                                                                                                                                                                                  1. re: Breadcrumbs

                                                                                                                                                                                    Well yum! Those do look so good. Glad you could grill. I'd be eating those for sure!

                                                                                                                                                                                    1. re: Breadcrumbs

                                                                                                                                                                                      Everything looks delicious BC!
                                                                                                                                                                                      By the way, thanks for your comment in last week's WFD about the mushrooms. I ate the most amazing mushroom (porcini) tagliatelle in Italy and have been trying for over a year (off and on) to make it like theirs - unfortunately with little success. I will try it your way and see if it comes out better. I think what you said at the end there - about the truffles - is key. That is probably what made the difference in taste. Thanks!

                                                                                                                                                                                    2. As usual everything sounds so wonderful. The birds have figured out my socks covered tomatoes for ripening and are pecking through. I still say my best idea has been the shotgun and a roasting pan. Anyway, I am wrapping them in foil now. I haven't had much trouble til this year.
                                                                                                                                                                                      Last night was brats and peppers on the grill with steak fries. Easy and i didn't cook. Weee.
                                                                                                                                                                                      Tonight is a Hormel pork loin center cut loin filet mesquite barbecue flavor that i got in the markdowns that is still in date until tomorrow. And it is marinaded. So much salt it will be fine. I got it for a measly 2.99 for 24 oz. Sides will be roasted red skin potatoes with garlic and rosemary I was gifted from a friend(the rosemary) and an ear of corn for bf and a sliced small purple cherokee tomato for me. I miss corn on the cob

                                                                                                                                                                                      2 Replies
                                                                                                                                                                                      1. re: suzigirl

                                                                                                                                                                                        suzi do tell what's going on with your tomatoes...sorry if I missed an earlier post. Socks, foil? I've never had an issue with birds and tomatoes. My chow hound...yes, tomatoes are his favourite food but never birds. What kind of birds are these tomato-loving monsters?

                                                                                                                                                                                        Dinner sounds lovely and I had to Google your tomato..is that home grown?

                                                                                                                                                                                        1. re: Breadcrumbs

                                                                                                                                                                                          Yes, socks and foil. I have been using my bf's old socks to wrap them for a while now with success and the greedy littlebuggers figured me out. They just move the sock over or peck right through. And what is pissing me off most is that it has been raining so its not like it is a water shortage issue. As for answering who the hungry birdies are, that remains a mystery. I feed the birds and squirls in the front yard every now and then because there are many kinds around me. Everything from finch sparrows to eagles

                                                                                                                                                                                      2. Unfortunately, I'm not with my father tonight but we had a few good laughs on the phone this morning.

                                                                                                                                                                                        The "Saltimbocca" went well. I won't call it a traditional rendition, but more of an inspired-spin off. Pork tenderloin stuffed with sauteed portabello mushrooms, Raclette and Fontina cheese wrapped in sage and Pancetta. Oh wow, was it good. I wish I would have used more sage as the bites with little bits of leaves were so delicious. I haven't had Fontina in a while and remembered just how much I love it. I'm not much for mild cheeses usually, but it's definitely in my favorite cheese list. Alongside, was roasted asparagus with Parmesan and, just because I was craving a runny yolk, a poached egg on top. A quite perfect Sunday dinner which hopefully has filled up my gas tank for the week ahead.

                                                                                                                                                                                         
                                                                                                                                                                                         
                                                                                                                                                                                        1. Had my husband's requested BLTs for breakfast, even though it's not really tomato season yet. The man gets what he wants today :). I blend a big handful of basil into the mayo, which makes them extra yummy, and add avocado. A shot of whiskey in our coffee and eating breakfast outside made a great start to the day.

                                                                                                                                                                                          Big meal was a late lunch for my father in law-greek salad and grilled pork chops marinated in lemon and olive oil and oregano, also at my husband's request. I had a gallon tub full of daiquiris in the freezer so we've been scooping those all day.

                                                                                                                                                                                          Wiped out now so I think leftovers for dinner.

                                                                                                                                                                                          1 Reply
                                                                                                                                                                                          1. re: girlwonder88

                                                                                                                                                                                            BALTs! - love the idea of the avocado addition.
                                                                                                                                                                                            ...and whiskey in your coffee - hmmm I'd provide you with a nice Jackie Gleason joke, but that was on last week's schedule

                                                                                                                                                                                          2. Doncha just lurve cutesy recipe titles?

                                                                                                                                                                                            Nope, me neither.

                                                                                                                                                                                            So, welcome to tonight's dinner at Casa Harters.

                                                                                                                                                                                            Mac 'n' hock-a-roni cheese.

                                                                                                                                                                                            Takes some beating for cutesy crap, eh?

                                                                                                                                                                                            So, it's a sort of macaroni cheese.

                                                                                                                                                                                            Macaroni cooks, throwing in some frozen peas towards the end, before draining (and reserving some of the water). Mascarpone, a tablespoon of English mustard and cheddar goes to make the sauce, maybe it needs some of the water. A supermarket pack of shredded ham hock goes in (hock-a-roni, geddit?). Everything's turned into a heatproof dish, breadcrumbs sprinkled on top (I think we'll include some pimenton for a bit of background heat) and it goes under the grill for a couple of minutes to brown a little.

                                                                                                                                                                                            There'll be a little salad starter. As likely for several coming days, the French cheese will continue to put in an appearance for "afters".

                                                                                                                                                                                            And then, planning will continue for our holiday to America in a couple of months. Flights now booked. Route roughly worked out. Much restaurant research to be done - folks who frequent the Chow boards covering GA, TN, NC & VA may get bored with my queries.

                                                                                                                                                                                            1 Reply
                                                                                                                                                                                            1. re: Harters

                                                                                                                                                                                              "Hock-a-roni" - I was seriously wondering where you were going with that name, Harters. :-P

                                                                                                                                                                                              And the DC/VA board should be very helpful - lots of knowledgeable folk down there.

                                                                                                                                                                                            2. Last night was bacon, mushrooms and onions with spaghettini all tossed in basil pesto. My husband ate his portion with a couple big slices of bread.

                                                                                                                                                                                              This morning I have thawed some leftover mushroom bourgignon sauce from the freezer. I'll add some chunks of beef and let it stew on top of the stove, then top it with slices of potato and bake. Once cool I'll have to cut a slice to take to work, as I have to eat there tonight.

                                                                                                                                                                                              1 Reply
                                                                                                                                                                                              1. re: Musie

                                                                                                                                                                                                I love the combination of bacon, mushrooms and onions and...pesto, sounds like a wonderful dinner.

                                                                                                                                                                                              2. My tri-tip last night was very delicious... it had a bit more fat marbling than usual so that's probably why it was so good :) I made it into a sandwich today with a chimichurri spread so I'm pretty stoked for lunch.

                                                                                                                                                                                                Tonight is a sticky Thai chicken from my new (to me) Donna Hay "Instant Cook" cookbook. Sides will just be brown rice and some steamed broccoli.

                                                                                                                                                                                                1. Last night father's day dinner was a 14 oz ribeye on the outdoor grill with a few large sea scallops which were seared indoors and as a reaction to Steve's creamed spinich I made creamed kale from what was growing outside

                                                                                                                                                                                                  1. took the Oldster out for dinner last night, Peruvian (close enough to Bolivian), after a daytime flamenco show, which he enjoyed.

                                                                                                                                                                                                    i went a little crazy yesterday at the stupid-mart - bought 6-8 packs of different Johnsonville sausages (hey, they were on sale) - the fave smoked brats among them - and so for tonight i've asked the BF to make us an assortment, with a big green salad with his homemade blue cheese dressing.

                                                                                                                                                                                                    15 Replies
                                                                                                                                                                                                    1. re: mariacarmen

                                                                                                                                                                                                      I've been liking the Johnsonville stuff I've picked up on sale/with coupons lately. The chicken sausages were good, and we've been working our way through a pack of the cheddar brats. I need to try the smoked ones next.

                                                                                                                                                                                                      1. re: mariacarmen

                                                                                                                                                                                                        I had the beer & bratwurst ones at an Independence Day cookout several years ago. Very good!

                                                                                                                                                                                                        1. re: mariacarmen

                                                                                                                                                                                                          Count me in as one of the pleasantly surprised by the Johnsonville sausages. Great on the grill on grill pan for a super quick dinner.

                                                                                                                                                                                                          1. re: mariacarmen

                                                                                                                                                                                                            I haven't seen smoked brats here among the Johnsonvilles' - WISH! We have beer brats, cheddar, regular, chicken, and that's about it... what other kinds to you have besides smoked)? Are there more? I would like to ask meat guy at my stupid mart to get 'em:)

                                                                                                                                                                                                            1. re: gingershelley

                                                                                                                                                                                                              They're in the section with the already cooked sausages, not the meat section.

                                                                                                                                                                                                              They look like this:

                                                                                                                                                                                                              http://www.johnsonville.com/products/...

                                                                                                                                                                                                              1. re: weezieduzzit

                                                                                                                                                                                                                Wow, thanks weezie - I never go to the 'cooked snausage section - aka - "hot dog land" at my stupid market... Would never have thought to look there for a tasty bite that would please a CH'er.

                                                                                                                                                                                                                Thanks a bunch!

                                                                                                                                                                                                              2. re: gingershelley

                                                                                                                                                                                                                so tonight we had the smoked brats, which are pork, the hot and spicy ones, which were nicely spicy, but not super hot, and the stadium brats, which were my least favorite. they had a perfuminess about them, which i don't normally mind in foods, but i didn't love them. the BF did, tho. we don't ever get chicken or turkey sausages. pork all the way, baby.

                                                                                                                                                                                                                http://www.johnsonville.com/lines/bra...

                                                                                                                                                                                                                1. re: mariacarmen

                                                                                                                                                                                                                  Yes, yes... pork all the way baby indeed in this camp. I find turkey sausage,etc. dry dry dry....

                                                                                                                                                                                                                  In for a penny, in for a pound baby!

                                                                                                                                                                                                                  Do you wet-warm - then dry cook to color, or what with a pre-cooked smoked brat?

                                                                                                                                                                                                              3. re: mariacarmen

                                                                                                                                                                                                                Are these pre-cooked? How do you cook your brats? I've attempted the boil method and it didn't go so well.

                                                                                                                                                                                                                1. re: fldhkybnva

                                                                                                                                                                                                                  Just pan fry them. They get those nice dark spots.

                                                                                                                                                                                                                  1. re: mariacarmen

                                                                                                                                                                                                                    My question was mentally channeled by our field hockey expert. Got it:)

                                                                                                                                                                                                                  2. re: fldhkybnva

                                                                                                                                                                                                                    I cook mine either on the grill outside or my cast iron grill pan inside.

                                                                                                                                                                                                                    The pork brats aren't pre-cooked, the chicken sausages that Johnsonville has are.

                                                                                                                                                                                                                    1. re: fldhkybnva

                                                                                                                                                                                                                      fldhkybnva, you definitely do NOT want to boil them. That ruins them because you lose most of the flavor and it also makes the casing rubbery. I have been eating and making brats all of my life and find that they are best grilled or pan fried.

                                                                                                                                                                                                                      If you find they need a bit more flavor you can grill them then place in a mixture of beer, butter and chopped onions on the lowest temp possible on the stove. This is also a good way to keep them warm and juicy if you are serving a lot of them for a party.

                                                                                                                                                                                                                      And speaking of Johnsonville in specific, be sure to avoid their "grillers". They are patties instead of links and therefore do not have a casing and whatever they use to bind the meat together into a pattie gives it a very offputting texture. They also taste terrible!

                                                                                                                                                                                                                      1. re: Fowler

                                                                                                                                                                                                                        Great, thanks. Just cook and flip until they look done I imagine.

                                                                                                                                                                                                                  3. Catching up on some recent dinners:
                                                                                                                                                                                                                    steamed artichoke with two types of dipping sauces: butter and lemon aoili
                                                                                                                                                                                                                    grilled sirloin
                                                                                                                                                                                                                    mashed sweet potatoes
                                                                                                                                                                                                                    mango with chili-lime whipped cream

                                                                                                                                                                                                                    crusted racks of lamb (rosemary, oregano, shallot, garlic) with grilled zucchini

                                                                                                                                                                                                                    And now I'm in Chicago!

                                                                                                                                                                                                                     
                                                                                                                                                                                                                     
                                                                                                                                                                                                                    8 Replies
                                                                                                                                                                                                                    1. re: gini

                                                                                                                                                                                                                      Looks great and I bet tasted even better.
                                                                                                                                                                                                                      Chi-cago Chi-cago - my kinda town.

                                                                                                                                                                                                                      1. re: gini

                                                                                                                                                                                                                        yum yum yum - that lamb looks succulent - to your dinners and Chicago!

                                                                                                                                                                                                                          1. re: gingershelley

                                                                                                                                                                                                                            Shelley, my husband just passed by my computer and asked who has a nice, impressive rack - I pointed him to the word action in your comment - but it was funny (also, the wine in my hand probably contributed to it being so funny).

                                                                                                                                                                                                                            1. re: acssss

                                                                                                                                                                                                                              i read it the same as your hubs, acssss.

                                                                                                                                                                                                                              1. re: acssss

                                                                                                                                                                                                                                It really only does take the word "rack" to get a man's attention, doesn't it? Ha.

                                                                                                                                                                                                                                1. re: linguafood

                                                                                                                                                                                                                                  They're like Dug the Dog....."SQUIRREL!" ;-)

                                                                                                                                                                                                                                2. re: acssss

                                                                                                                                                                                                                                  Sometimes, I can be funny, really. Without even trying! hee he.

                                                                                                                                                                                                                            2. We're having a friend over for a 'cue tonight -- she's a bachelorette for the week, so we figured why not feed her -- despite the fact that her husband has cooked a few meals for her to have while he's gone...

                                                                                                                                                                                                                              Country-style boneless ribs cut into large chunks have been sitting in a Greek marinade since about 3:30 PM and were just taken out of the fridge. They will be slid onto skewers along with green & red peppers and onion. Sides are leftover peewee potato salad with creme fraiche & tarragon dressing and a kale-quinoa salad with beets & feta our friend is bringing (also courtesy of her hubster). App is fresh bufflo mozz with the usual treatment: oo, cp, bc.

                                                                                                                                                                                                                              Pink sangria with peaches and mixed berries for dranks.

                                                                                                                                                                                                                              Gorgeous day out today.

                                                                                                                                                                                                                              7 Replies
                                                                                                                                                                                                                              1. re: linguafood

                                                                                                                                                                                                                                imma have to copy your sangria tonight. no pink tho, on hand, it'll have to be white. or i guess i could mix a red and a white together....

                                                                                                                                                                                                                                1. re: linguafood

                                                                                                                                                                                                                                  Sounds great. What goes into the Greek marinade?

                                                                                                                                                                                                                                  1. re: Fowler

                                                                                                                                                                                                                                    It's usually olive oil (is it bad to say I *really* like the Goya brand for every day applications? Is it even extra virgin? I dunno, but it works for me for the nitty-gritty -- marinades, sautéing, dressings, etc. Oh, and please don't look up nitty-gritty. It'll be WAY off topic hahaha), red wine vinegar, lots of dried oregano, s&p, paprika, crushed rosemary, and today a shot of granulated garlic. It turned out really nice -- the pork cut is just fatty enough to not dry out and also be nice n tender.

                                                                                                                                                                                                                                    I did use my *speshul* drizzling oil from Milwaukee-way for the bufflo mozz. I'm not *that* cheap :-D

                                                                                                                                                                                                                                    1. re: linguafood

                                                                                                                                                                                                                                      No self-respecting CH person who has any sense of budget (or smoke point of oil!) would bust your chops for having a go-too daily OO that is not a green extra virgin.

                                                                                                                                                                                                                                      I actually feel bad for people who waste all that great spendy stuff they pay $$ for that they frequently cook-off on the stove (and add dangerous fluorocarbons to their meal from exceeding smoke point) - and, I would often want a non super virgin lurking in my mayo, dressing, etc. unless I wanted that flavor there.

                                                                                                                                                                                                                                      Good neutral OO - you go girl!

                                                                                                                                                                                                                                      1. re: gingershelley

                                                                                                                                                                                                                                        I just checked. It actually is an extra virgin olive oil from Andalucia, Spain. Far from neutral -- in fact, very flavorful -- and I use it for sautéing (with butter) and vinaigrettes all the time. I think a liter or 0.75 l is $11. Not exactly crazy :-)

                                                                                                                                                                                                                                        Now, for my bufflo mozz I use a very young, very grassy & buttery Sicilian olive oil (Cerasuolo) I brought home from the public market in Milwaukee.

                                                                                                                                                                                                                                        1. re: linguafood

                                                                                                                                                                                                                                          That Sicilian sounds great. Which store in the Public Market was selling the oil? Was it the place that sells the cheese?

                                                                                                                                                                                                                                          1. re: Fowler

                                                                                                                                                                                                                                            It's Oro di Oliva, near one of the entrances/exits towards the parking lot (?). I also got a maple balsamic that I've used to deglaze chicken livers... good stuff, check it out!!

                                                                                                                                                                                                                                2. What a day!
                                                                                                                                                                                                                                  I usually leave CH up in a separate window while I am working and every now and then post or read something. Today - I spent waaaay too much time.
                                                                                                                                                                                                                                  I think I'll just stick to WFD from now on - much nicer people, much more intelligent conversation.

                                                                                                                                                                                                                                  Dinner tonight will be:
                                                                                                                                                                                                                                  Spaghetti and meatballs and wine in abundance - in fact, I've already started!

                                                                                                                                                                                                                                  11 Replies
                                                                                                                                                                                                                                        1. re: acssss

                                                                                                                                                                                                                                          I have those days sometimes too - spend WAY too much time on CH (at work no less - gah) after just coming to get a litle dinner inspiration, or a chuckle from a random Not About Food thread. AND then I realize I have been here on and off for hours...

                                                                                                                                                                                                                                          Always enjoy *reading* WFD but am terrible about contributing. To be honest, with a 5 month old baby, sometimes our "WFDs" are super boring compared to most of y'alls.

                                                                                                                                                                                                                                          We were angel hair and turkey meatballs last night - with wine in abundance after baby's bedtime as well!

                                                                                                                                                                                                                                          1. re: ItalGreyHound

                                                                                                                                                                                                                                            Boring, that dinner sounds fabulous, simple delicious food.

                                                                                                                                                                                                                                            1. re: fldhkybnva

                                                                                                                                                                                                                                              ha, thanks! We don't believe in eating anything that isn't delicious - good thing we don't think that and *complicated* necessarily have to go hand in hand...because simple is the name of the game around our house.

                                                                                                                                                                                                                                              (Case in point: Tonight's breakfast for dinner...there will be scrambled eggs, biscuits and gravy, whole wheat waffles, and some center cut bacon - one of those will not be homemade, I'm afraid :)

                                                                                                                                                                                                                                              1. re: ItalGreyHound

                                                                                                                                                                                                                                                As my mother likes to say "keep it simple...stupid." OK, you clearly are a star in the delicious food department...biscuits and gravy...hello!

                                                                                                                                                                                                                                                1. re: ItalGreyHound

                                                                                                                                                                                                                                                  Whoa, that's complicated enough! For us any one of those three counts as breakfast for dinner. I guess I've put a poached or sunny-side up egg on gravy, but that's as much work as I'm putting in.

                                                                                                                                                                                                                                              2. re: ItalGreyHound

                                                                                                                                                                                                                                                ah, ecco... except for the turkey part - our meals were identical! Great minds, IGH, great minds.

                                                                                                                                                                                                                                                1. re: ItalGreyHound

                                                                                                                                                                                                                                                  Italgrey: I believe in the last week we have had posts about chicken salad sandwiches, brown gloop from the freezer (always a mainstay for us on WFD), and tuna salad on a bed of spinach with cheese up top.... and challenges on no inspiration.

                                                                                                                                                                                                                                                  All in it together. Glamour with dinner is NOT what this is about. Please post away with the rest of us! And we are all about wine in abundance - said with glass in hand:)

                                                                                                                                                                                                                                                  1. re: ItalGreyHound

                                                                                                                                                                                                                                                    Ha, many of my dinners are NOT fancy at all, especially now that I cook for one most weeknights. Last week I had a brat and corn onthe cob for one dinner, and fajitas for another. A couple weeks ago I had pancakes. I still post away though, so don't feel like you shouldn't participate :)

                                                                                                                                                                                                                                                    And, your angel hair and meatballs reminds me that meatballs are great to freeze, and make making dinner for one very easy! Thanks for the reminder!

                                                                                                                                                                                                                                                2. Woohoo, it's Monday and I am home at a reasonable time, perhaps this week is looking better than the 1st 2 weeks of the month...fingers crossed. I'm still feeling a bit unlike myself and my appetite has been hit or miss recently. The only thing I really wanted tonight was canned tuna so I threw together a quick tuna salad and plopped it on sauteed spinach with garlic with cheese on top and a quick run through the broiler.

                                                                                                                                                                                                                                                   
                                                                                                                                                                                                                                                  11 Replies
                                                                                                                                                                                                                                                    1. re: gini

                                                                                                                                                                                                                                                      Thanks. Unfortunately I chose the new Taleggio that I picked up and have been wanting to try and am definitely not a fan, but once I removed it the tuna was great.

                                                                                                                                                                                                                                                      1. re: fldhkybnva

                                                                                                                                                                                                                                                        Ooh, i think taleggio was my suggestion, recently. i love that stinky cheese. I can see it not working on tuna, though... sorry you didn't like it!

                                                                                                                                                                                                                                                        1. re: mariacarmen

                                                                                                                                                                                                                                                          I love taleggio too but have to say I an not imagine it on tuna salad. Glad you could recover it!

                                                                                                                                                                                                                                                          1. re: mariacarmen

                                                                                                                                                                                                                                                            Yea, maybe it was the tuna it just tasted very similar to what smelly socks smell like. I like quite pungent cheeses but it just didn't do it for me. Do you have a favorite way to use it other than just eating it?

                                                                                                                                                                                                                                                            1. re: fldhkybnva

                                                                                                                                                                                                                                                              it's pretty smelly all right...smelly socks is not far off from what you'd expect. i love it drizzled with honey and eaten with good french bread, or in grilled cheese sandwiches.... i think i suggested it to you in an omelet, as you're the omelet queen. but you'd maybe better taste another little bit on its own to see if you really don't like it, before you ruin an omelet!

                                                                                                                                                                                                                                                              1. re: mariacarmen

                                                                                                                                                                                                                                                                Yea, I pondered the omelet but didn't want to ruin it although I ended up ruining it later with a Provolone I wasn't into. Yea, I still have it so should give it another try and from past experience, my second tries usually go well.

                                                                                                                                                                                                                                                                1. re: fldhkybnva

                                                                                                                                                                                                                                                                  Just have it as is. Take it out of the fridge an hour before you want to eat it. It is really fantastic on its own or with great crusty bread.

                                                                                                                                                                                                                                                                2. re: mariacarmen

                                                                                                                                                                                                                                                                  Ok, I will give a taleggio omelet would be ok "cooking" of this cheese, but really, wouldn't that be warming it between egg blankets to improve and expand it's stinky, delish aroma and flavor?

                                                                                                                                                                                                                                                                  It's not really a 'cooking cheese". Please agree, some CH person, or I may lose my mind here.

                                                                                                                                                                                                                                                            2. re: fldhkybnva

                                                                                                                                                                                                                                                              Taleggio is awesome, but much more appropriate as a 'stinky cheese' served as-is; room temperature, with good baguette, perhaps a fig, a grape, and a toasted walnut.

                                                                                                                                                                                                                                                              NO heating, cooking, etc.

                                                                                                                                                                                                                                                              Sometimes, actually, pretty often, cheeses are NOT for cooking , but for a cheese course!

                                                                                                                                                                                                                                                              1. re: gingershelley

                                                                                                                                                                                                                                                                I do a risotto with taleggio and cauliflower. It's delicious. I guess I've been breaking cheese rules :)

                                                                                                                                                                                                                                                        2. Very early and light dinner tonight of sautéed Halibut with a butter, lemon and tarragon sauce. The side was orzo with sun dried tomatoes, roasted garlic, parsley, Parmigiano-Reggiano with a small drizzle of good Greek olive oil on top.

                                                                                                                                                                                                                                                          1 Reply
                                                                                                                                                                                                                                                          1. High - temperature Scarborough Fair bird -- parsley, sage rosemary & thyme made into a pesto along with garlic, olive oil & a few other things. Under the skin then roast at 500 indirect with wood charcoal. Corn salad on the side.

                                                                                                                                                                                                                                                             
                                                                                                                                                                                                                                                             
                                                                                                                                                                                                                                                            1. I have a lot of catching up to do on these threads!

                                                                                                                                                                                                                                                              Back in the kitchen tonight. I made what I'd planned for DH's homecoming last night (we went out for Thai instead):

                                                                                                                                                                                                                                                              breaded chicken cutlets (used tapioca flour) fried until golden in butter and olive oil, then topped with roasted Italian-herbed cherry tomatoes and a big tangle of arugula in lemon dressing, with a cloud of grated Parm. and a goodly amount of cracked black pepper over top. It was just right---light, tangy, crispy, juicy. A meal of nice contrasts.

                                                                                                                                                                                                                                                              I think dessert will be some strawberry rhubarb compote I made yesterday, probably over cottage cheese. And Mad Men.

                                                                                                                                                                                                                                                              3 Replies
                                                                                                                                                                                                                                                              1. re: ChristinaMason

                                                                                                                                                                                                                                                                breaded chicken cutlets, grated parm and mad men - now *that* is the perfect evening!

                                                                                                                                                                                                                                                                1. re: ChristinaMason

                                                                                                                                                                                                                                                                  CM - that sounds like such a great dinner, I think I will borrow it!

                                                                                                                                                                                                                                                                  Welcome home to the DH, and thanks for sharing your good eats on his return.

                                                                                                                                                                                                                                                                  I am also with you on the strawberry-rhubarb compote... that, however you eat it for 'afters', is delicious:)

                                                                                                                                                                                                                                                                2. Although I made a beef pie thing for supper in the morning, I ended up getting my shift cut a couple hours (Yay!) but the atmosphere there was rather off and left me craving comfort food. So I got in at just after 8 and heated a tin of beans and poured over a couple slices of toasted and buttered homemade bread. Nice big glass of cold pear wine in my hand and Bones on the TV.

                                                                                                                                                                                                                                                                  The SO had the pie made earlier in the day.

                                                                                                                                                                                                                                                                  1. Its a grill night here, its a very warm night. NY Strip steaks, grilled romaine with grilled zucchini and grilled yellow squash and grilled peaches (thanks to the suggestions in my peach thread for using them for salads.) The only thing that won't see the grill is the cheese (Clawson Blue Stilton,) and the tomatoes and it's really still up in the air about the tomatoes.

                                                                                                                                                                                                                                                                    2 Replies
                                                                                                                                                                                                                                                                    1. re: weezieduzzit

                                                                                                                                                                                                                                                                      Oh, you *could* have grilled the tomatoes and then let the Blue melt on them!

                                                                                                                                                                                                                                                                      1. re: weezieduzzit

                                                                                                                                                                                                                                                                        I will have to find your 'peach thread' weezie, sounds great!

                                                                                                                                                                                                                                                                      2. Didn't shop properly after getting home from trip on Friday; plus had frozen leftovers from before trip. So a use-up dinner that was surprisingly good:

                                                                                                                                                                                                                                                                        -Cucumber, grape tom, green olive, vinaigrette salad
                                                                                                                                                                                                                                                                        -Zucchini linguini with salmon (cooked and frozen), white beans (cooked and frozen), fresh garlic, olive oil, fresh lemon juice.

                                                                                                                                                                                                                                                                        The white beans were scant and didn't stand out flavor-wise but added richness/texture to the sauce. Expected the salmon to be a bit painful but was nice.

                                                                                                                                                                                                                                                                        1 Reply
                                                                                                                                                                                                                                                                        1. Tonight was soba noodle bibimbap style! Weird, I know. Soba, sauced with dashi soy, mirin, in the bowl ....sautéed green bean, baby bok choy, thin sliced beef, scallion, pickled ginger,and topped with egg and a squirt of gochujang. Comfort global asian food!

                                                                                                                                                                                                                                                                          I am excited about WFD tomorrow!!!! I get to BBQ with Steve Raichlen! I adore his cookbooks and cooking show. I am really looking forward to hanging out with him and hope to learn new tricks! It is a small gathering of about ten of us that get to BBQ with Steve, eat dinner (what we made) together, spend the night together, then get together for breakfast the next morning. Bonus... The new edition of the barbecue bible :)

                                                                                                                                                                                                                                                                          12 Replies
                                                                                                                                                                                                                                                                          1. re: sedimental

                                                                                                                                                                                                                                                                            I have no idea who Steve Raichlen is (and I'm too lazy to google him right now), but I am happy for you to be meeting a cooking dude you adore. That is a treat, for sure.

                                                                                                                                                                                                                                                                            1. re: linguafood

                                                                                                                                                                                                                                                                              Ha ha. He is my cooking rock star! I am stoked. I hope I don't make an ass of myself somehow. I will try to be really "cool" ;)

                                                                                                                                                                                                                                                                              He wrote planet barbecue and the barbecue bible.. and like 10 other cookbooks. He has the PBS cooking show "primal grill". Über famous outdoor cooking expert. I love all things fire and smoke!

                                                                                                                                                                                                                                                                              1. re: sedimental

                                                                                                                                                                                                                                                                                how did you get this fun honor?

                                                                                                                                                                                                                                                                                have a blast!

                                                                                                                                                                                                                                                                                1. re: sedimental

                                                                                                                                                                                                                                                                                  I've seen your outdoor setup.... color me impressed.

                                                                                                                                                                                                                                                                                  You'll have a blast for sure.

                                                                                                                                                                                                                                                                                  1. re: sedimental

                                                                                                                                                                                                                                                                                    Do you all get to wear cool eye glasses too!

                                                                                                                                                                                                                                                                                    1. re: sedimental

                                                                                                                                                                                                                                                                                      I know this guy - he BBQs everything - and in this beautiful setting. What an honor for you - congrats!

                                                                                                                                                                                                                                                                                  2. re: sedimental

                                                                                                                                                                                                                                                                                    Wow. That is going to be AMAZING today with Steve Raichlen, sedimental! Please do tell us how it went and put a pointer to your "review" if you're allowed to do so here on CH. What FUN!

                                                                                                                                                                                                                                                                                    1. re: LindaWhit

                                                                                                                                                                                                                                                                                      Dinner was great! I will do a post on the PNW board about it all, later. We had oysters, mussels, lamb, salmon, potatoes, asparagus, wild mushrooms, breads, dessert. Steve was great. We hit it off right away and exchanged e mail addresses. Neat guy. I learned to grill lamb on a shovel :)

                                                                                                                                                                                                                                                                                      Really fun...lotsa wine.....

                                                                                                                                                                                                                                                                                       
                                                                                                                                                                                                                                                                                       
                                                                                                                                                                                                                                                                                        1. re: sedimental

                                                                                                                                                                                                                                                                                          Oh wow. Just WOW. Everything looks great - and how ingenious to grill on a shovel. A clean one, I hope. :-D

                                                                                                                                                                                                                                                                                          1. re: LindaWhit

                                                                                                                                                                                                                                                                                            Does make sense. Blazing hot cast iron surface with all the smoke to flavor the meat.

                                                                                                                                                                                                                                                                                      1. re: sedimental

                                                                                                                                                                                                                                                                                        DO tell how this happened, and what happens... I am hanging on this idea!

                                                                                                                                                                                                                                                                                        You must dish to WFD! :)

                                                                                                                                                                                                                                                                                      2. Was going to make omelets with duck eggs and that triple cream delice and some tarragon, but it was beautiful and warm and something said shrimp and margaritas. Seared off a pound of shrimp with about eight cloves of minced garlic until all was toasty, finished with some fresh lime and sea salt and a mound of cilantro and made quesadillas with a thick roasted salsa verde tucked inside and extra lime wedges on the side. A couple rounds of margaritas "shaked up" in our favorite 2:1:1 ratio really helped ease ourselves into the week.

                                                                                                                                                                                                                                                                                        6 Replies
                                                                                                                                                                                                                                                                                        1. re: eight_inch_pestle

                                                                                                                                                                                                                                                                                          if you'd had a tasting menu with both those items on it as the entree options, i'd have been hard-pressed. that speaks of a great menu. well done!

                                                                                                                                                                                                                                                                                          1. re: mariacarmen

                                                                                                                                                                                                                                                                                            If I knew how to make challah I'd braid you a crown for the queen of great compliments, mc! Too kind, as always.

                                                                                                                                                                                                                                                                                            1. re: eight_inch_pestle

                                                                                                                                                                                                                                                                                              What was that again? Shrimp with fresh lime, sea salt and what?
                                                                                                                                                                                                                                                                                              (just some early mornin' fun) - It sounds amazing 8"!!

                                                                                                                                                                                                                                                                                              1. As yet, dinner remains vague in its detail.

                                                                                                                                                                                                                                                                                                There will be slices of pork belly. There will be sweet potato and there will be corn on the cob. There will, also, probably be that half bottle of HP barbeque sauce in there somewhere. How it comes together is, as yet, anyone's guess.

                                                                                                                                                                                                                                                                                                However, holiday planning now reaches a hotel search in downtown Chattanooga so maybe I go and look for a Tennessee cuisine website for inspiration.

                                                                                                                                                                                                                                                                                                5 Replies
                                                                                                                                                                                                                                                                                                1. re: Harters

                                                                                                                                                                                                                                                                                                  If you're looking for Tennessee inspired cuisine, you must consider Memphis-style barbecue. Pork belly with a spicy, smoky rub would be the perfect main with sweet potatoes and corn on the cob.

                                                                                                                                                                                                                                                                                                  1. re: JungMann

                                                                                                                                                                                                                                                                                                    That sounds like enhancing my bottled tomatoey sauce to get what I think will be an approximation of a Memphis style - sweet/vinegar/smoke. It'll be new for me - Carolina style I'm more familiar with. Thanks