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What's for Dinner #227 - Finally, Summer! (thru June 26, 2013)

  • roxlet Jun 22, 2013 05:58 AM
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It's a new season, and a beautiful morning here in the metro NY area. How long before we start complaining about the summer, I wonder? Tonight, for us, there will be something involving salmon, but tomorrow, tomorrow watch out! Anything goes! It's my birthday, and I have been madly perusing cookbooks to come up with the perfectly decadent summer menu for rjbh20 to make for me and for some friends, one of whom has a birthday this week. Weight Watchers be damned!

What's on your summer menu?

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  1. Love WW be damned. That needs to be embroidered on a pillow! Please post your menu when you get it set Rox, would love to check it out. You should make RJB do a Chopped style challenge, LOL!

    Tonight is lobster fest with old friends, very stoked!

    From my other post:

    Stocked bar but the signature cocktail will be Boozy lemonade. I plan on making the lemonade with mint simple syrup and will add citron vodka and with a splash of St Germaine. I will have bottles of Rose and assorted whites on ice to serve with dinner

    Apps/nibbles:
    Marconi almonds
    Homemade hummus with pita chips and crudités
    Ina’s roasted shrimp cocktail
    Assorted cheese and crackers

    Main Course:
    Cups of clam chowder
    Lobsters steamed with new potatoes and linguica
    Lemon butter (natch!)
    Mixed green salad
    Corn bread
    do I need another veggie?)

    Dessert:
    Slices of watermelon
    3 kinds of homemade ice cream-ginger, peach and vanilla
    Some kind of thin almond cookie, usually get them at TJ’s or WF
    I’ll put out some Chambord as a drizzle for the ice cream for those who want

    Thoughts?

    ETA: and the weather is supposed be perfect so will be dining al fresco!

    11 Replies
    1. re: foodieX2

      We're salivating over your menu. And you don't need another veg!

      1. re: foodieX2

        Foodie that sounds sensational, a perfect celebration meal! I agree that you don't "need" another veg. If you wanted to add one though I'd suggest either grilled corn (break cobs in half so they're easier to fit on plates) or, roasted asparagus since it could be done ahead and served at room temp.

        Lucky friends!! Enjoy your celebration!

        1. re: Breadcrumbs

          Grilled corn sounds wonderful and a great addition.

        2. re: foodieX2

          Just delish, Foodiex2.... what time is dinner:)? On my way back East....

          1. re: foodieX2

            fX2, that is a sensational menu!! I agree that you do not need another veg, but if you want one roasted or grilled asparagus would be perfect. Have fun, I know you have been thinking about and planning this party for a long time!

            1. re: foodieX2

              Lobster for us tonight too, enjoy!

              1. re: foodieX2

                I'll be right over....

                1. re: foodieX2

                  Lucky friends. Great menu

                  1. re: foodieX2

                    Love the sound of your lobster fest. Fantastic spread.

                    1. re: foodieX2

                      Sounds wonderful! How was it?

                      1. re: foodieX2

                        damn, i'm late to the party.... leftovers?? hope it was amazing as it sounded!

                      2. It may be summer in New York. However, a look at the forecast for old York and, indeed, the rest of the UK, tells a different tale. Temperatures are stuck in the mid-teens and showers are forecast over the coming days.

                        Dinner comes from our "cooking the books exercise, which only has afew more books to run, The current one is "The Food of Italy", Claudia Roden, 1989.

                        We kick off with a Venetian style peperonata, where aubergine and peppers get a bit of a fry, along with onions and garlic. White wine and tomatoes go in and it boils away to reduce. It'll be served warm (not hot) with some bread.

                        Main course is written for sole, but she says you can use any white fish - which is handy as the supermarket fish counter didnt have any sole, and the first choice substitute (pollock) didnt look too great, so cod it is.

                        Spinach is wilted and the sauteed with butter and mixed with salt, pepper & nutmeg. Fish poaches for 30 seconds in white wine and butter. Fish comes out and wine is reduced. Bechamel made and wine/butter reduction stirred in. Spinach goe sina dish, fish on top, bechamel on top of that, grating of Parmesan and a few minutes bake.

                        Ice cream for afters.

                        4 Replies
                        1. re: Harters

                          What a lovely meal Harters. I have that book though I don't believe I've cooked from it. The peperonata in particular sounds wonderful and if there's any leftovers it sounds like the kind of dish that will survive quite nicely. Will you let us know how it goes?

                          1. re: Breadcrumbs

                            Well, it went reasonably well, Breadcrumbs.

                            The peperonata was absolutely fecking outstanding. Packed with flavour.

                            The fish dish also tasted good - nice balance between the fish and the spinach but the bechamel needed to be thicker with some more "oomph".

                            I got the French Maroilles out well before dinner. It's getting nicely stinky, if not yet runny. A gutsy end to the meal.

                            Dinner tomorrow - restaurant in London. Back Monday. See y'all then.

                          2. re: Harters

                            I've gotten very used to your "cooking the books" exercise, Harters. I'm going to miss it. :-)

                            1. re: Harters

                              That fish dish sounds delicious -- and very rich!

                            2. Happy Birthday! I'm having turkey burger with sautéed kale. Simple but good. Then a lot of left over fruit and snacks from the dinner party I just had.

                              1. I have no idea. We have had company, been working on our garden beds (perennials), putting up a privacy fence, and now getting ready to travel to Virgina for vacation....
                                Oh yeah, husband decided to change washing machine water supply hose and valves, created a leak further up the line, so spent most of the day fixing yesterday/last night. We had McDonald's for dinner last night, I needed to use a bathroom! hahahahaha! But, he did fix it and did all of our laundry.
                                Probably leftover spaghetti from the other night. blech.
                                I get travel anxiety, and with some other stress, am ready to just throw everything in the suitcase and leave a day early.

                                22 Replies
                                1. re: wyogal

                                  That's a long trip for you, wyogal - safe travels!

                                  1. re: LindaWhit

                                    Thanks! Last year, we decided right before we left that we'd also travel to Mesa, AZ on the same trip! 7,500 miles! Loved every bit of it! This year, going through the "northern" route, Chicago, Toledo, Cleveland, Pittsburgh, and Gettysburg. Then, will hit the National Mall in DC, and on to Va Beach! We'll come back through Kentucky, Missouri, etc.
                                    We figured since it costs as much to fly, and we have the time, we'd rather drive, see the country.

                                    1. re: wyogal

                                      wow, i would love to do the same someday soon...(i traveled by car from CA to MN once, but i was 8.) hope you enjoy!

                                      1. re: mariacarmen

                                        I'm looking forward to it, the car is packed. We ordered pizza. Hope to get on the road about 3:30am.

                                  2. re: wyogal

                                    ... and the leftover spaghetti was awful. It started out awful. I used a jar of sauce, Tuscan Herb, I think. It was way too sweet, and the addition of wine, salt, and other seasonings just couldn't mask it. yuck.
                                    But, we are cleaning out the fridge! We leave early in the morning for our trip. I'd like to leave like at 2am, wouldn't mind even leaving today, but i do want to catch a couple of TV shows tonight, at least Mad Men! ha!
                                    I'm going to lobby for dinner out/take out tonight.

                                    1. re: wyogal

                                      Sorry to hear your dinner didn't work out wyogal. I know what you mean about those jarred sauces. I'd go to HomeSense (Canada's HomeGoods) and find myself coming home with various jars of wonderful sounding sauces...seemingly small batch productions from wine country or the depths of a small village in Italy or something) Inevitably they'd be horrible. Usually over seasoned or, way too sweet as you say. mr bc has forbidden me from brining any more of them home!!

                                      Have a fabulous trip!!

                                      1. re: Breadcrumbs

                                        Thanks!
                                        I think I'll stick to the bottom shelf, canned, "Four Cheese" sauce in the future. I prefer my own, homemade sauce, but my husband grew up with spaghetti sauce made with tomato soup as an ingredient, so I meet him halfway.

                                        1. re: wyogal

                                          Oh my, tomato soup. My mom's was no better... canned tomato sauce, french onion soup mix and oregano.

                                          1. re: suzigirl

                                            LOL suzi! For me, learning to cook was largely a measure of self defence. My Mom can bake but her cooking makes me gag just thinking about it. I posted about her "spaghetti" on the "worst things your mother cooked" thread but let's just say it involved an electric frying pan, chef boy r d spaghetti - rinsed of its sauce, a jar of ragu and some fatty ground beef...

                                            1. re: Breadcrumbs

                                              I am just stunned by you saying learning to cook was out of self defence. I have said that exactly for years. Oh the scars. My mother was awful in the kitchen. She was also a meat cutter in the 70's so lots of off date meat. But, fodder for another fire.

                                              1. re: Breadcrumbs

                                                Breadcrumbs, I am almost literally rotflmao! That's quite the meal you had to deal with.....wow, just wow. I love that she rinsed the sauce off; that's the part that kills me!

                                          2. re: Breadcrumbs

                                            I bought a $9 jar of the Rao's marinara sauce thy everyone raves about. Didn't really like it. I just make my own these days. Doesn't really take much time.

                                            1. re: Njchicaa

                                              Agreed Njchicaa. I make large batches of marinara then mr bc portions it out and freezes it.

                                              1. re: Njchicaa

                                                Yeah, I hear ya on home made. I've been cutting down on my tomato and potato ingestion (*sadness*), nightshade family, inflammation issues, so don't make much tomato sauce.
                                                My favorite is just a bit of onion and garlic, sauteed, then add crushed tomatoes (I use ones I have in the freezer, from farmer's market), and a bit of oregano.

                                                1. re: wyogal

                                                  Sorry to hear about your inflammation issues wyogal. Your version of tomato sauce sounds lovely.

                                                  1. re: Breadcrumbs

                                                    Yeah, well, it's just the -itis years.... arthritis, bursitis, tendonitis, etc. I think I am perpetually dehydrated, which doesn't help.

                                                2. re: Njchicaa

                                                  I wasn't too into the Rao's either. The only reliable jarred sauce for me is from the local Italian deli.

                                                  1. re: fldhkybnva

                                                    I would never use jarred sauce since making it is as easy as opening a can, but supposedly people like the Giada sauce from Target.

                                                    1. re: roxlet

                                                      "I would never use jarred sauce since making it is as easy as opening a can"

                                                      Especially these days when if tomatoes are out of season, one can find good canned San Marzano tomatoes in just about any decent food store.

                                                      1. re: roxlet

                                                        Sometimes it's handy to have in the pantry for a quick meal. I usually oomph it up, use my own browned meat, etc. I also have made "Sunday gravy," I know how to make a good sauce.

                                              2. re: wyogal

                                                Long time no hear, wyogal. Plumbing is such fun. :-)

                                                Are you going to the ocean front in Virginia or more inland? I have spent some time in Richmond and the people out there are really nice. Some good food in that part of the country as well.

                                                Have a fun and relaxing trip.

                                                1. re: Fowler

                                                  Va Beach...
                                                  Yeah, I took a bit of a vacay from here, buttered bread and all....
                                                  ;)

                                              3. Happy Birthday's Eve roxlet! I'm very much looking forward to hearing what mr roxlet has in store for you tomorrow!

                                                The sun made a hasty exit and took all the blue sky along with it up here in the great white north. It's now warm, breezy and very overcast. Rain and even thunderstorms are imminent. We're off to run some errands and will see what the market yields today. I had 4 menu options in mind for today:

                                                1. Burgers, grilled veggies and potato salad
                                                2. Grilled pizzas

                                                (options 1& 2 seem implausible with the weather though)

                                                3. Gnocchi with peas, baby spinach and green garlic in a lemony cream sauce with a chx breast on the side for mr bc
                                                4. Take-out. If we're worn out after our shopping etc then this may well be the course to take.

                                                Stay tuned!

                                                6 Replies
                                                1. re: Breadcrumbs

                                                  Bc, I think I'm inspired by the Carmine's cookbook that you cooked so many delicious-looking things from, and that I just received in the mail. So far, I think we will start with clams, clams, clams-- on the half shell, baked and casino. I'm pretty sure that the main is going to be lobster fra diavolo. Our friends are semi-veggie (for health reasons), and this meal will make everyone happy, but especially me! I'm in charge of making the marinara, which I will do later today!

                                                  1. re: roxlet

                                                    Love lobster fra diavolo! Having had it in ages. Thanks for the reminder.

                                                    1. re: roxlet

                                                      I can't wait to hear what you're having roxlet. What are your thoughts on the book? Are you finding lots of dishes that appeal?

                                                      1. re: Breadcrumbs

                                                        I like the book a lot, although the used copy I got had several pages torn from it. The seller has agreed to provide me with another copy. Somehow, this was a book that wasn't in my collection -- the over-the-top Italian-American restaurant book. Many of the items in the book are things I grew up on, but there are enough interesting riffs -- the pasta fagioli fritters for example -- that keep the book surprising. However, when you see recipes that are so vastly different than what you grew up with (the lasagna, for example), it's hard not to look at it and just say, "That's wrong!" But there is so much that appeals and I'm happy you shone a light on this book.

                                                        1. re: roxlet

                                                          The lasagna is excellent but very time-consuming to make. I usually do 2 or 3 at a time and freeze the extra.

                                                          1. re: roxlet

                                                            Glad you're enjoying it roxlet. I felt the same way you did. I have so many Italian books on my shelf yet up to a couple of weeks ago Carmines had escaped me. I'm loving it! Can't wait to read about your B'day meal! I have a feeling I'll be tabbing some more recipes!!

                                                    2. I suspect I'll be mildly complaining about humidity tomorrow, roxlet. :-)

                                                      And an early happy birthday to you - can't WAIT to read about what you and rjbh20 have concocted for your celebratory dinner!

                                                      As for me tonight, I'm not sure. Had to get up early today to be relatively presentable for the furniture delivery guys - the new berry red couch is in the living room....and I've had to immediately put a towel on it, as the gray and white kittehs are ever-so-happy I've given them new a new seating arrangement....and their fur shows up *immediately* on a berry red background. (What WAS I thinking getting this color? LOL)

                                                      I've got some meatloaf to use up, and I'm not sure how. My Mom used to make something called Johnny Marzetti - a casserole created in the 1920s by a restaurant owner in Ohio. Pretty much ground beef, chopped onion, green pepper, sometimes mushrooms, tomato sauce (some add tomato juice; Mom didn't) and elbow or egg noodles and topped with cheese (some go with mozzarella, some go with cheddar). Very similar to American Chop Suey, but not quite.

                                                      BUT....I don't want Johnny Marzetti. Any ideas?

                                                      3 Replies
                                                      1. re: LindaWhit

                                                        Smush the meat up with your hands and put it in a pan and add a bit of broth or tomato sauce and make a ragu (served over spaghetti), or use as a sloppy joe
                                                        Both very nice with wine (or vodka/lemonade if that is your drink of choice today).
                                                        Have a cool one!

                                                        1. re: LindaWhit

                                                          I thought of spaghetti & sauce with the meat loaf, but I've got so much sauce in the freezer, didn't want to go that way. Pizza! Yeah, that's it!

                                                          Caramelized onions, sliced and sauteed mushrooms, and chopped meatloaf all going on top of pie with sauce consisting of tomato sauce, tomato paste, and Aleppo pepper, with grated mozzarella and a bit of Parm-Reg sprinkled on top. It's warm out - very warm out - but that's what I pay National Grid for - to keep the house cool when I need to turn the oven up to 500°. :-)

                                                          I'll use the CSA arugula for a salad - arugula, goat cheese, dried cranberries, with a simple vinaigrette.

                                                          I'm not sure that vodka and lemonade goes with that pizza, so it might be the wine tonight. I *think* I have a Rioja that could be opened up.

                                                          ETA: I also couldn't wait to get the CSA strawberries, so I picked up a container of them and some blueberries. That will be dessert, sprinkled with some aged balsamic vinegar.

                                                          1. re: LindaWhit

                                                            Pizza and wine always works for me!

                                                        2. Well Happy Birthday Roxlet!

                                                          Looking forward to your birthday meal - which sounds below like your having clams all kinds of ways and lobsta'.... I am sure Mr. Roxlet's pics' will show us later what we all wish we were sharing in:)

                                                          I have barely kept up 'lurking' and commenting this week, with barely time to post, but didn't have much worth posting. Most of my cooking has been again for my friends cookbook recipe testing, so dinner has been basics like a cheeseburger, quick grilled tuna steak and corn salad, last night, I had a BLT with avo, and a nice bowl of spring 3-pea soup with brandy and thyme ( a test for the book) - served cool with sliverd snap peas. Very nice.

                                                          Tonight tho, should be a FEAST! My stepmom went morel mushroom hunting with a friend, an came back with more than a bushel! There will be a homemade pasta feast at her and Dad's place with a bunch of her girlfriends... and there will be much wine and laughter as well. I am bringing an Amanda Hesser ground almond cake and some nice WA strawberries for dessert.

                                                          There will be mushroom ravioli, and linguine with sauteéd morels, brandy and cream, and I think a steak or two with more mushrooms as well for all to share, and a big salad. Yeah....

                                                          And the weather has turned warm and beautiful here again. Should be a fine evening on the deck watching the sun set over the water, full of morels!

                                                          3 Replies
                                                          1. re: gingershelley

                                                            That 3 peas soup definitely sounds worth posting as does everything else you made testing the book.

                                                            And, oh my! Bushels of morels? Now, THAT I'm jealous of. Veal in morel cream sauce would be first on my hit parade!

                                                            1. re: roxlet

                                                              Roxlet,

                                                              unfortunately, the recipe tests for the book must mostly remain under wraps for now, as they are for a cookbook contract, and it specifies to keep things 'mum' outside the tasting/testing crew. I am one of the actual recipe developers, tho, not a tester, so can give a guidline for this soup.

                                                              2 versions;
                                                              Either like yesterday, with brandy and thyme, with a crumbled bacon garnish (bacon cooked 1st, sauté aromatics in the fat, reserve bacon for garnish, add some thyme to aromatics, a good glug of brandy to deglaze before stock goes in)

                                                              or with mint, radish and yogurt (minced mint, radishes and shredded snap peas on top of soup over a small dollop of stirred yogurt)

                                                              Basically, sauté a leek and a shallot in a bit of butter and olive oil (or bacon fat), add in 1 cup of frozen shelled edamame, saute again for a few minutes (deglaze and add herb, if desired at this point). Add 4 cups veg or light chicken stock, and 1 cup of tiny frozen peas (fresh if you can get em', but they turn too starchy so fast, frozen work great), 1 small yukon gold potato cut into small dice, and grind in some fresh pepper, and add a pinch of kosher salt.

                                                              Simmer for 10 minutes, and add another 1/4 cup of peas, and keep heating for a minute or two. Use a stick blender to make smooth, or transfer to blender and blend, then return to pot. Add 1/2 cup finely shredded snap peas (NOT snow peas, but the kind with fat juicy pods that are great raw). Re-warm, add a dash of cream if you like - I like it as-is.

                                                              Garnish according to profile of choice. Very springy.....:)

                                                            2. re: gingershelley

                                                              Your feast sounds outstanding, I wish I had an invite :) Hopefully it'll be a lovely evening.

                                                            3. Happy Birthday rox, can hardly wait to see the pictures!!

                                                              I have tons of catching up to do after two weeks of business travel. Very little good food during the trip, other than my dinner with our own mc (FABULOUS company and food) and one memorable sushi experience. I am really looking forward to getting back into the kitchen. For tonight, there will be steak of some sort on the grill and hopefully local peas (headed to farm stand momentarily) and some other veggie. Must go put a bottle of rosé in the fridge, it will be perfect for this somewhat sticky day. It is so nice to be home, I can't believe I am headed out on vacation on Thursday!!

                                                              6 Replies
                                                              1. re: GretchenS

                                                                Thanks, GretchenS! Where will you be going on vacation?

                                                                1. re: roxlet

                                                                  Just like I did last year I left things till the last minute (my company shuts down the first week of July, I know that, why do I wait till June to make plans???). But I snagged a really cute cottage in Camden, Maine (mid-coast) right on the Megunticook River so I am looking forward to that very much! Funny thing, I grew up in the Boston area and only just "discovered" mid-coast Maine last summer -- my family and friends had always headed for the South Shore and Cape Cod, not points north. The only snag about Maine is that it kills me not to be able to eat the lobster I see everywhere -- damn shellfish allergy!!

                                                                  1. re: GretchenS

                                                                    I love Camden, though I haven't been there in years. In fact, the first vacation my husband and I took together was a Windjammer cruise that left out of Camden. And when I was in college, I spent a summer babysitting for a family who had an island in Maine, and we spent some time in in Camden then too. It's a lovely town.

                                                                    1. re: GretchenS

                                                                      I just did a quick search for cottages up there - so many cute places! I hope you have a great time, Gretchen!

                                                                      1. re: GretchenS

                                                                        I think I read a book about Camden, Maine... sounds very romantic and relaxing - I hope you get a bit of each :-)

                                                                        1. re: GretchenS

                                                                          I can't eat them either. Tough being a hound who is allergic to lobster! Especially one who has lived near or on the southern New England coast her entire life. I think it's the shells but why eat dangerously when there is all that swordfish out there! Have always wanted to go to Camden ME - enjoy your vacation!

                                                                    2. Happy Birthday in advance, young lady.

                                                                      Later today we are meeting two other couples at a BBQ competition. So WFD will be quite a bit of good 'que and maybe a beer or three.

                                                                      Have a fun Birthday weekend.

                                                                      1 Reply
                                                                      1. re: Fowler

                                                                        Thanks!

                                                                      2. Happy Early Birthday!

                                                                        I have been craving shellfish which are my tried-and-true summer favorites and the weathers has me in the mood. Steamed blue crabs are on the docket for the 4th of July holiday week. I've also been craving lobster and the tails just aren't cutting it for me so went for a lovely drive this morning to Wegmans and bought a few feisty crustaceans.

                                                                        Dinner tonight is surf and turf with steak and lobster, I can't wait!

                                                                        1 Reply
                                                                        1. re: fldhkybnva

                                                                          If I wasn't having all those lovely morels for dinner, I would be jealous of all the lobsta' talk here.... must run out soon and get a Dungeness crab to eat :) That's our West coast lobster.

                                                                        2. Happy pre-birthday, rox! You know you'll be eating well, whatever your hubster cranks out of his kitchen/grill station!!

                                                                          As for the immature party people/residents at casa lingua, our Philly trip is postponed indefinitely.

                                                                          So now I have to come up with a nice dinner at home. Wah. I'm thinking maybe seafood pasta (haven't made it in eons) or "something" on the grill, as it is very summery here as well.

                                                                          Once my head is less fuzzy, I'll have a better idea of what to make. A trip to Wegmans usually inspires me.

                                                                          1. Happy B-day Rox!! I love that your husband cooks for you for your birthday - that is a tradition in our house as well! Hope it's tasty.

                                                                            4 Replies
                                                                            1. re: acssss

                                                                              Recently, we have been out to dinner a few times, and nothing seemed to be as good as what we have at home. I'm sure it's a run of bad luck, but it seems like a terrible waste of money. I should just hire someone to clean up afterwards! Now, that would be a real treat!

                                                                              1. re: roxlet

                                                                                rox, breakthrough idea! OF COURSE you eat better at home than out -- we've all seen the pictures -- so all you need to do is hire a cleaner-upper and you have it made!

                                                                                1. re: roxlet

                                                                                  yea, we now celebrate most birthdays at home too.

                                                                                  1. re: roxlet

                                                                                    Well, that's what husbands are for.
                                                                                    I cook = husband cleans = we both eat

                                                                                2. Summer is indeed here in NYC - it's HOT today! Dinner will be beer-braised and then browned chicken brats with homemade (sugar-free) BBQ sauce, the cowboy beans from Mexican Everyday (extra pickled jalapenos please!) and a blackberry-rhubarb crumble (sweetened with Splenda and topping made of flax meal and coconut flour to stay low carb). Should be tasty!

                                                                                  4 Replies
                                                                                  1. re: biondanonima

                                                                                    I'd love the recipe for the sugar-free BBQ sauce.

                                                                                    1. re: fldhkybnva

                                                                                      me too!

                                                                                      1. re: GretchenS

                                                                                        Ich drei.

                                                                                        1. re: linguafood

                                                                                          It changes a little each time I make it, but tonight's version was REALLY good. I used about 2 cups of tomato sauce (actually, tomato puree that I drained off a can of whole tomatoes and had in the freezer), 2 chipotles in adobo, 2 piquillio peppers, 1/3 c. or so of chopped onion, 2 cloves of garlic, a teaspoon of mustard powder, a splash of bourbon and maybe 1/4 c. of cider vinegar. I simmered all of that until the onions were soft and the liquid components were reduced a bit, then whizzed it in a blender until smooth. Returned it to the pan and added a bit more vinegar (maybe another 2-3 T.) and a pinch of xanthan gum (totally optional, it just helps give it a little bit of that sticky mouthfeel that sugary sauce has) and simmered again until all the flavors seemed to have blended. Finally, I added 5 or 6 drops of liquid sucralose off the heat (the equivalent of 5-6 packets of Splenda, give or take) and seasoned with salt, then let that sit and mellow a little as it cooled. I should have added a sploosh of Worcestershire as well but I was too lazy to dig out the bottle.

                                                                                  2. Another thrilling dinner at casa hangover: "greekly" marinated BL/SL chicken thighs will be tossed on the grill, tomatoes, feta & scallions get an equally Greek-ish treatment, corns on their cobs will be nuked.

                                                                                    Too tired and uninspired for anything fancy. Old.

                                                                                    8 Replies
                                                                                    1. re: linguafood

                                                                                      "casa hangover". :-D

                                                                                      lingua, lingua, lingua. You're learning what many of us have already learned - it hits you like a Clue-by-Four the older you get if you try and drink like you were 25yo. Can't say I didn't continue to try, but eventually I cried uncle.

                                                                                      1. re: LindaWhit

                                                                                        You'd think, wouldn'tcha? I'm a sloooooooow learner, apparently.

                                                                                        1. re: linguafood

                                                                                          Nah. You're going down fighting. Atta girl. :D

                                                                                          1. re: linguafood

                                                                                            i'm right behind you in the needing-to-learn-that-lesson, though way ahead of you in the shoulda-learned-that-ages-ago camp. cheers.

                                                                                            1. re: linguafood

                                                                                              I'm in the slow learner camp. I'd hold your hand but I'd have nowhere to rest my drink

                                                                                              1. re: suzigirl

                                                                                                I have a similar drinking problem: two hands, but just one mouth '-D

                                                                                                1. re: linguafood

                                                                                                  somehow, though, i manage just fine.

                                                                                          2. re: linguafood

                                                                                            Hey, I don't even like staying up late anymore! Now THAT's old!

                                                                                          3. Smoke roasted Copper River salmon filet, haricots verts vinaigrette, reprise of Brabant potatotes with fresh rosemary, thyme, black pepper & Parmigiano.

                                                                                             
                                                                                            4 Replies
                                                                                            1. re: rjbh20

                                                                                              Beautiful!

                                                                                              1. re: rjbh20

                                                                                                Nice work on the birthday feast. It looks fabulous. Happy birthday Roxlet!

                                                                                                1. re: Frizzle

                                                                                                  This is just Saturday dinner. Birthday feast is today.

                                                                                                  1. re: rjbh20

                                                                                                    Ah, forgive me. All of your meals look so good they're worthy of being birthday feasts.

                                                                                              2. Grilled ribeye, giant fruit salad and my favorite baby potato/green bean/ feta salad. So happy to see the sun out in the PNW!

                                                                                                1 Reply
                                                                                                1. re: wildcat869

                                                                                                  Sounds great. I would love to hear the details of how to make the baby potato, green bean and feta salad.

                                                                                                2. Big cubes of beef were marinated in a spicy Teriyaki marinade all day, skewered and grilled along side skewers of baby bella mushrooms, cherry tomatoes, peaches and romaine (each item on it's own skewers for proper grilling times.) We are really loving grilled romaine and I'm seriously loving not messing up the kitchen with all the grilling we're doing. We unapologetic ally ate off of sugarcane plates.

                                                                                                  1. I am admirining all of the grilling happening on WFD these days. I pondered grilling the giant insects which have been relaxing in the fridge all day, but went with a simple traditional steamed approach. I eat a lot of seafood, but rarely eat whole lobsters as most of the stores around don't carry them regularly and the screeching at the buggers flaying their legs is quite annoying. Though, I'm glad I made the trip this morning to get them. Dinner tonight was a nice treat of steamed lobsters with lemon. I was surprised and thrilled at just how meaty they seemed to be today.

                                                                                                     
                                                                                                    4 Replies
                                                                                                    1. re: fldhkybnva

                                                                                                      I'm very jealous. Fabulous.

                                                                                                      1. re: fldhkybnva

                                                                                                        Wow fldhkybnva!! Just WOW
                                                                                                        ...and what's with all the lobsters on this site? Very impressive!

                                                                                                        1. re: acssss

                                                                                                          It's summer! Lobster season!!

                                                                                                        2. re: fldhkybnva

                                                                                                          If you hate making them, I know my local supermarkets (in Boston) will steam for me. Just something to keep in mind!

                                                                                                        3. Tonight I tried the Zuni chicken and bread salad. I have to say it's rather good, although I have had better roast chicken with other methods. My chicken was a scrawny free-range bird and I wonder if I over-cooked it slightly.

                                                                                                          The bread salad was very good. We used nastirtium leaves in it which worked very well- the peppery flavour of the leaves gave a nice bite to the rich chicken taste. I'm not sure if you have nastirtium in the US but it's pretty much a weed here. http://en.m.wikipedia.org/wiki/Tropae...

                                                                                                          It's inclusion was solely due to my laziness in not wanting to make a supermarket trip to buy argula and the bloke was extremely suspicious of the fact I was going to put 'weeds' in his salad. However on tasting it he declared he quite liked weeds and after also tasting it the two year old then ran around the house yelling at the top of her lungs 'Dad likes weed. Mum likes weed. I like weed'. Awkward. Anyway, I'm now keen to try a few more 'weed' dishes. Perhaps a soup next.

                                                                                                           
                                                                                                          5 Replies
                                                                                                          1. re: Frizzle

                                                                                                            ROFL at the young one yelling everyone likes weed! Provided he not do that in a restaurant, I think it's all good, Frizzle. :D

                                                                                                            1. re: Frizzle

                                                                                                              Ha! Wait until the two year old is old enough to go to school and starts telling the teacher and headmaster about how Mum and Dad like weed. :-)

                                                                                                              1. re: Frizzle

                                                                                                                I use the Zuni recipe a lot and I think you're right that the pastured birds don't work well in the recipe as they are so tall and lean. I have always used an organic free-range chicken from Whole Foods which is different than the pastured chickens and it works out well. I do sometimes truss because the breast meat is occasionally overcooked.

                                                                                                                Thank you for the chuckle...weeds :) I have a friend who is most familiar with every flavor of Doritos but not many other food items once ask at a pizza restaurant "why are there leaves on your pizza" in reference to the spinach. Not as funny as weeds but still gave us all a good chuckle.

                                                                                                                1. re: Frizzle

                                                                                                                  ..so funny frizzle. When my son was very little, we were at Builder's Square and there was this horrible, rude man next to us, but when we went to the next aisle, I blurted out "idiot". When we got to the cashier, much to my dismay he stood right behind us and my son yells out "Is THAT the idiot Mommy?" Talk about awkward!

                                                                                                                  1. re: Frizzle

                                                                                                                    Happy belated birthday, and lovely dish!

                                                                                                                  2. Yesterday was a hellish day. I wound up skipping dinner entirely. Today the plan is to either lay in the hammock iron the beach. Dinner will be crab cakes and clams casino.... not sure on the sides. Maybe a green salad and Persian rice.

                                                                                                                    1. Yesterday was a wash out...downpours all day. Grilling was not an option so we opted to pick up dinner - one of my favourites, a spread of various antipasti. I did manage to muster up enough energy to make a dessert though. With an embarrassment of rhubarb in the fridge (I just can't pass it up at the Farmer's Market) I decided on a Rhubarb Grunt. I'd never made a grunt before and I have to say we were quite smitten with it.

                                                                                                                      This one is a Nigella Lawson recipe from her Domestic Goddess Cookbook. I've pasted the recipe here in case anyone is interested:

                                                                                                                      http://seasonedtotaste.wordpress.com/...

                                                                                                                      I'd note that in the book Nigella suggests using 3/4c-1c of sugar depending on the tartness of your rhubarb.

                                                                                                                       
                                                                                                                       
                                                                                                                      4 Replies
                                                                                                                      1. re: Breadcrumbs

                                                                                                                        I may try this. I received rhubarb in my organic produce box last week and don't know what to do with it. I've never had rhubarb before.

                                                                                                                        1. re: Njchicaa

                                                                                                                          If you like tart flavours I suspect you'll be hooked once you try rhubarb Njchicaa. I can't get enough of it. This recipes smells heavenly as it bakes and bubbles away in the oven.

                                                                                                                          I also really enjoy making a rhubarb crostata. I discovered my favourite recipe last summer. It comes from a terrific cookbook called "The Farm" by Ian Knauer who used to write for Gourmet. If you don't feel like making the crust, I've used PC Puff Pastry many times with terrific results. I've already made this twice this month! If you happen to have any mascarpone on hand, it makes a wonderful sub for the sour cream. That recipe is online here:

                                                                                                                          http://www.finecooking.com/recipes/rh...

                                                                                                                          The recipe is incredibly versatile and will take you right through the summer fruit season. Here's a photo of a rhubarb/blueberry/raspberry version I made last year.

                                                                                                                           
                                                                                                                          1. re: Breadcrumbs

                                                                                                                            gorgeous.

                                                                                                                        2. re: Breadcrumbs

                                                                                                                          It looks absolutely beautiful BC!!

                                                                                                                        3. WFD tonight is a big rack of pork spareribs. My friend brought them over for a shared dinner tonight. She always buys the best of everything.....these pork ribs are from pigs that were organically pure, raised in a villa, happy songs were sung to them each night before sleep, etc. lol.

                                                                                                                          I made up a Memphis rub last night, so maybe just do a simple rub, make up some coleslaw and fire up a pot of beans in the outdoor kitchen. Not sure about apps right now. Not sure what cocktails may be created either, but its not even 8 am..... I don't start thinking about cocktails until 10:00. ;)

                                                                                                                          It looks like a beautiful summer day here!

                                                                                                                          1 Reply
                                                                                                                          1. re: sedimental

                                                                                                                            Lol. And those ribs actually cook themselves.

                                                                                                                          2. Today making beef-on-a-weck sandwiches (with leftover top round I bought on sale last week) with my own horseradish sauce and my own kummelweck rolls... side dishes include spicy pickled green cabbage and watermelon.
                                                                                                                            Very hot; very humid and unfortunately, we don't have a pool but our Golden is taking it in stride so I will too :-)

                                                                                                                            ...and there is The Killing/Mad Men (DF) on television tonight so the popcorn is already on the counter waiting to be made.

                                                                                                                            2 Replies
                                                                                                                            1. re: acssss

                                                                                                                              We always stock up on kummelweck rolls when we visit Buffalo acessss and it's such a treat to have this Western NY favourite at home. Funny you mention your Golden. Ours packed it in at the half way mark as mr bc was cutting the grass this morning. It was already quite steamy here (for a change so I'm not complaining)...my chow hound decided he'd be much happier stretched out on the cool kitchen tile watching me cook! Frankly I think mr bc wished he could have done the same thing!!

                                                                                                                              1. re: Breadcrumbs

                                                                                                                                That's a riot! I can just imagine your husband lying on the floor of the kitchen next to the dog! So funny!
                                                                                                                                We have wood floors in the kitchen - so it wouldn't do much good for either the dog or my husband, but we gave him a hose down and he's in the garage - the dog I mean :-)
                                                                                                                                For us, I just made us a huge container of lemonade - ice cold - with mint leaves from our garden and we are pretty happy - getting our vitamin D

                                                                                                                            2. Getting underway.

                                                                                                                               
                                                                                                                              10 Replies
                                                                                                                              1. re: rjbh20

                                                                                                                                http://www.youtube.com/watch?v=szhJzX...

                                                                                                                                1. re: linguafood

                                                                                                                                  Lol.

                                                                                                                                  1. re: roxlet

                                                                                                                                    Sorry, couldn't help myself. It's also one of my favorite B52's tunes.

                                                                                                                                  2. re: linguafood

                                                                                                                                    Excellent!!! I saw them live a couple summers ago at Summerfest. They are still great and one of my favorite bands. Thanks for the link.

                                                                                                                                  3. re: rjbh20

                                                                                                                                    Am I the only unfortunate one with no lobster on the BBQ today??

                                                                                                                                    1. re: acssss

                                                                                                                                      No lobsters here either and that is a shame.

                                                                                                                                      1. re: acssss

                                                                                                                                        None for me - I only eat them when I go out - and then I usually just take a bite of someone else's rather than order a whole one myself. I like lobster, but it can be very rich - at least for me.

                                                                                                                                        Enjoy, rjbh and roxlet!

                                                                                                                                        1. re: acssss

                                                                                                                                          no lobsters, dammit, and no bbq!

                                                                                                                                        2. re: rjbh20

                                                                                                                                          Super meal.

                                                                                                                                          Happy birthday, rox!

                                                                                                                                          1. re: steve h.

                                                                                                                                            I'll second that - Happy Birthday Rox. Hope it is spectacular!

                                                                                                                                            And welcome home steve h. - we missed you.

                                                                                                                                        3. Finally, Summer - ARE YOU KIDDING??? It's pouring down rain here. What is Summer? We had planned to BBQ today, but that's out the window! It's supposed to rain most of the week. (Insert many sobs here)

                                                                                                                                          Change of plans - Cajun Chicken Fettuccine Alfredo with mixed California steamed veggies on the side. There will be garlic cheese bread and wine. Definitely wine!

                                                                                                                                          3 Replies
                                                                                                                                          1. re: boyzoma

                                                                                                                                            Your rain is on its way here boyzoma and I don't mind having your Cajun Chicken Fettuccine when the rains come :-)
                                                                                                                                            BTW - did the vodka kill the ants? Or did you drink it all before they had the chance :-)

                                                                                                                                            1. re: acssss

                                                                                                                                              At this point, it seems the boric acid did the trick before I got a chance to try the vodka (but that is in my back pocket in case they come back). So I figured why let a good thing go to waste. I'm drinking it, of course! Bloody Mary at this point!

                                                                                                                                              1. re: boyzoma

                                                                                                                                                So funny and at least you won't have ants in your pants :-)

                                                                                                                                          2. Roxlet, btw saw that you were discussing the issue of "replying" to one person and having it end up somewhere else with Mr MP - I found the problem (at least the one I was having) - and it is because I set the option on my computer to not save "cookies". Once I changed it - problem solved. Just wanted to let you know in case we had the same problem.
                                                                                                                                            Enjoy those lobsters and you B-DAY!

                                                                                                                                            1. Sticky humid hot here. I'll stay in and putter around the house.

                                                                                                                                              I'm not wanting a big dinner, so it'll be a salad. A small (nowhere near Franken-sized!) will be rubbed with the Meyer lemon/pepper rub from Williams-Sonoma and grilled, then sliced. It'll be layered on top of the rest of the arugula, maybe mixed with some Boston butter lettuce. Blueberries, thinly sliced red onion, crumbled goat cheese and candied pecans (debating the pecans) with a lemon-herb-pepper vinaigrette. I'll be adding some herbs to the recipe below, in place of the shallots, since I have none.

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

                                                                                                                                              4 Replies
                                                                                                                                              1. re: LindaWhit

                                                                                                                                                That dressing looks like it would be fabulous with your salad ingredients Linda. Enjoy!!

                                                                                                                                                1. re: Breadcrumbs

                                                                                                                                                  It was nice, Bc. Tangy against the sweet of the candied walnuts (not pecans, as I thought I had) and the blueberries. The entire meal was just what I needed.

                                                                                                                                                  1. re: LindaWhit

                                                                                                                                                    It sounded wonderful Linda and the candying of the nuts is a terrific idea.

                                                                                                                                                2. re: LindaWhit

                                                                                                                                                  Yummy!

                                                                                                                                                3. I'm not entirely sure WFD tonight, we're going to a BBQ birthday party this evening at our fave food friend's house, the Aussies (one of the teenagers birthdays.) Those folks know how to BBQ like nobody's business, it's always an absolute pleasure to attend a get together at their place.

                                                                                                                                                  Before that I am making peach chutney with some of the peaches from the neighbors house and they brought over MORE peaches today! Some of the chutney will go with us to the BBQ tonight. He said she hasn't been able to make anything with the peaches this year (shes the friend going through cancer treatment right now,) so I'm going to make them a great big lattice topped like your Grandma woulda made peach pie to surprise them with this afternoon before we take off.

                                                                                                                                                  I may not be eating things like pie right now but I can still make them!

                                                                                                                                                  Happy Birthday Roxlet, I hope it's a good one!

                                                                                                                                                  12 Replies
                                                                                                                                                  1. re: weezieduzzit

                                                                                                                                                    How sweet of you weezie. I hope you have a wonderful dinner w your friends!

                                                                                                                                                    1. re: Breadcrumbs

                                                                                                                                                      They would do the same for us, BC, they're swell people. :)

                                                                                                                                                      Last night was a pig roast, as it often is over there for large parties, so the man got his pork fix (I never make it at home since I don't like pork.) I indulged in various cheese plates and veggie sides. There is always so much great food that I don't think anyone has ever even noticed that I never eat the pork! A good time was had by all. :)

                                                                                                                                                      1. re: weezieduzzit

                                                                                                                                                        Oops... forgot to post this. I think I did pretty well for someone who rarely bakes.

                                                                                                                                                         
                                                                                                                                                        1. re: weezieduzzit

                                                                                                                                                          That's a beautiful pie. I can never get the crust to get that smooth texture you've achieved. It always appears wrinkly and splits in parts.

                                                                                                                                                          1. re: JungMann

                                                                                                                                                            A drop or two of cold vodka in it will moisten it and not toughen it the way excess water does.

                                                                                                                                                            1. re: buttertart

                                                                                                                                                              So would you recommend adding enough vodka to the top crust to make it easy to roll out? To be honest, the only reason I have vodka on my bar shelf is for pie crusts but I've not noticed much difference with my single crust pies; they're usually flaky (though custard pies need some extra work), even if they are prone to crumbling when rolling.

                                                                                                                                                            2. re: JungMann

                                                                                                                                                              Thanks, JM. The weather played nice yesterday, there have been many a pie crust that have made me spit and swear- the problem I usually have is everything getting too warm and sticking when it's rolled out.

                                                                                                                                                            3. re: weezieduzzit

                                                                                                                                                              Wow! Congratulations weezie, that's a sensational looking pie!

                                                                                                                                                              1. re: weezieduzzit

                                                                                                                                                                GORGEOUS pie, weezie! I never do lattice-tops - easier (for me) to just do a full crust and cut steam slits in it. :-)

                                                                                                                                                                1. re: weezieduzzit

                                                                                                                                                                  NICE PIE!
                                                                                                                                                                  (May I have a piece?) ....

                                                                                                                                                                  1. re: weezieduzzit

                                                                                                                                                                    very impressive!

                                                                                                                                                                    1. re: weezieduzzit

                                                                                                                                                                      Lovely lattice!

                                                                                                                                                              2. Sunday brunch was a simple bruschetta: chopped prosciutto topped with grated gruyere cheese on lightly-toasted Tuscan bread that had been prepped with a little garlic, salt and olive oil. The loaded slices went under the broiler for a few minutes. We washed the cheesey, crunchy goodness down with a decent prosecco.

                                                                                                                                                                Deb and I returned last night from Dublin. We'll be back.

                                                                                                                                                                Supper this evening will be house-made crab cakes paroled from the freezer, fresh corn on the cob and Deb's excellent tartar sauce. Beer and red wine to wash it down. A cheese course will be standing by if necessary.

                                                                                                                                                                Sure wish I saw the last two games of the NBA finals.

                                                                                                                                                                18 Replies
                                                                                                                                                                1. re: steve h.

                                                                                                                                                                  Welcome back, Steve.

                                                                                                                                                                  1. re: Fowler

                                                                                                                                                                    Thank you.

                                                                                                                                                                  2. re: steve h.

                                                                                                                                                                    Welcome back - glad you had a good time!

                                                                                                                                                                    1. re: LindaWhit

                                                                                                                                                                      Thanks.

                                                                                                                                                                      Deb sees herself in a Georgian townhouse near St. Stephen's. can't say as I blame her.

                                                                                                                                                                    2. re: steve h.

                                                                                                                                                                      Welcome back, it sounds like a lovely dinner.

                                                                                                                                                                      1. re: Frizzle

                                                                                                                                                                        Thanks. Crab and red wine were made for each other.

                                                                                                                                                                      2. re: steve h.

                                                                                                                                                                        you're back! are there reports for us to enjoy?

                                                                                                                                                                        1. re: mariacarmen

                                                                                                                                                                          Hi mc,

                                                                                                                                                                          Modest reports will be on the appropriate board by Tuesday. It was a lovely trip despite FLOTUS and daughters arriving at our hotel at the same time as us.

                                                                                                                                                                          Timing is everything.

                                                                                                                                                                          Edited to add: A Year in Provence will be on the plasma. It's a BBC production.

                                                                                                                                                                          1. re: steve h.

                                                                                                                                                                            I look forward to reading your reports, my oldsters are headed to Dublin in a few short weeks.

                                                                                                                                                                            1. re: weezieduzzit

                                                                                                                                                                              It was a lovely experience. First time for me but my mom and dad were frequent visitors. I now understand their infatuation.

                                                                                                                                                                              I posted some short takes on the appropriate board. Let me know if you have any questions.

                                                                                                                                                                            2. re: steve h.

                                                                                                                                                                              wow - exciting!!

                                                                                                                                                                              can't wait to read the reports.

                                                                                                                                                                              1. re: mariacarmen

                                                                                                                                                                                short takes:

                                                                                                                                                                                http://chowhound.chow.com/topics/900749

                                                                                                                                                                          2. re: steve h.

                                                                                                                                                                            Welcome back Steve and cheers to having a freezer with delicious meals on deck!

                                                                                                                                                                            1. re: Breadcrumbs

                                                                                                                                                                              ;-)

                                                                                                                                                                              1. re: steve h.

                                                                                                                                                                                Missed Deb, not you (LOL) but glad to hear you had a great time...,have only been to the airport there...great shopping...
                                                                                                                                                                                and , yes Steve I am still a Mets fan :-}

                                                                                                                                                                                1. re: PHREDDY

                                                                                                                                                                                  Hey, PHREDO!

                                                                                                                                                                                  It's tough being a Mets, Yankees fan right now. Sunday was Old Timers Day at the stadium and that was just the regular lineup.

                                                                                                                                                                                  Dublin is an interesting city with a proud tradition of writing excellence, music, booze, rebellion and gab. I like it.

                                                                                                                                                                                  Burgers tonight (house grind), fresh corn on the cob, cold beer for me and wine for Deb.

                                                                                                                                                                                  1. re: steve h.

                                                                                                                                                                                    Tears in my eyes, but not for your meal, (or Yanks)...home after a flight home from Europe does take some adjustment....not even a hotdog at a stadium would help...

                                                                                                                                                                                    Get back into the swing of things...I may leave the country, so as to adjust back to my lowly Mets...( : -{{

                                                                                                                                                                                    1. re: PHREDDY

                                                                                                                                                                                      Yogi Berra says, "You can observe a lot just by looking."

                                                                                                                                                                                      Travel is intrinsically good.

                                                                                                                                                                          3. Happy Birthday, Roxlet! Can't wait to see what the hubs wowed you all with!

                                                                                                                                                                            1. Happy birthday, roxlet!

                                                                                                                                                                              Tonight I think we're having pork bugers (mixed with chipotle en adobo) cooked in the cast iron skillet and topped with smoked Gouda. For some reason that combination just sounded good. I think I'll wilt some spinach to go on the side, and perhaps make cole slaw (random, but that's what we have in the fridge). I might toss the spinach w/ some curly rice pasta, not sure. ETA: I don't think I can resist vanilla ice cream topped with the last of the strawberry-rhubarb compote for dessert.

                                                                                                                                                                              Today I made dinner to bring to my coworker tomorrow: broccoli cheddar quiche, baby lettuces w/ creamy lemon vinaigrette, and a big pot of (turkey) Italian sausage and vegetable soup w/ tomatoes and spinach. I've cooked some cheese tortellini for them to warm up in the soup for serving. Dessert will be German Pflaumkuchen (plum cake). The dough is rising now...

                                                                                                                                                                              9 Replies
                                                                                                                                                                              1. re: ChristinaMason

                                                                                                                                                                                I haven't had much success with smoked cheese, but I grabbed a smoked Gouda this weekend which is delicious!

                                                                                                                                                                                1. re: fldhkybnva

                                                                                                                                                                                  I luuuuuurve smoked cheese. It's almost unhealthy how much.

                                                                                                                                                                                  I had a slice for a snack, and it was good. A bit process-cheesy, but still tasty.

                                                                                                                                                                                  Pflaumkuchen came out a little uneven but decent looking. Smells good!

                                                                                                                                                                                2. re: ChristinaMason

                                                                                                                                                                                  I love your chipotle pork burgers CM, they sound scrumptious. Let us know how they turn out. I made Jerk pork burgers last year when we (actually I'm pretty sure it was mr bc but he says I blame him for everything so I won't do that!!) accidentally defrosted pork instead of beef and had already decided we wanted burgers.

                                                                                                                                                                                  1. re: Breadcrumbs

                                                                                                                                                                                    Oooh, jerk burgers sound great, too. How were they? Did oyu use a spice paste or dry rub type seasoning?

                                                                                                                                                                                    It looks like sides will be cabbage two ways: cole slaw and some leftover red cabbage that needs to be et or tossed.

                                                                                                                                                                                    1. re: ChristinaMason

                                                                                                                                                                                      I whizzed up a quick paste in the mini-Cuisinart CM. Love your sides. Can't wait to hear how your meal turns out. I'm hungry just thinking about it.

                                                                                                                                                                                      1. re: Breadcrumbs

                                                                                                                                                                                        Burgers were a fail, not because the combination was wrong, but the meat just didn't taste fresh. We tossed them.

                                                                                                                                                                                        We had cole slaw, leftover red cabbage, and some rice pasta tossed with heavy cream, butter, sour cream, chives, and chopped parsley. I won't feel guilty having that ice cream later, since the main part of the meal ended up in the garbage.

                                                                                                                                                                                        1. re: ChristinaMason

                                                                                                                                                                                          Oh, so sorry to hear that CM. How frustrating and disappointiing. Enjoy your ice cream.

                                                                                                                                                                                          1. re: Breadcrumbs

                                                                                                                                                                                            Thanks. Bummer.

                                                                                                                                                                                            1. re: ChristinaMason

                                                                                                                                                                                              I want to be your c0-worker!

                                                                                                                                                                                3. Sure is summer all over! We were out in Western Mass for the weekend and finally got to grill. I have had a wire basket for grilling veggies that made its maiden voyage on the gas fired Weber as we worked on our rusty grilling skills and tried to find a canister with gas. We did and last night's WFD was a treat for us! So we are back in Boston with several large containers of leftovers: grilled veggies- basic summer fare (sliced eggplant, squashes, pepper and sweet onion) tossed with evoo and s&p, some excellent cheese garlic sausages, and grilled "artisan" bread smeared with store made garlic butter. Living near several major summer music venues appears to have it's advantages. The local grocery stores really step up to the plate trying to attract all those visitors shopping for gourmet alfresco meals. The "good" wine and cheese store was mobbed and deservedly so. I had a terrific Willamette Valley Pinot Gris (that the very helpful young clerk suggested) while hubby grilled - I am the sous chef so I get to drink while the actual cooking takes place. A secret to a good partnership.

                                                                                                                                                                                  1 Reply
                                                                                                                                                                                  1. re: Berheenia

                                                                                                                                                                                    I bet I know where those excellent cheese garlic sausages are from! :)

                                                                                                                                                                                  2. Beef ribs slow cooked for 2-3 hrs on a gas grill with a chile paprika rub, and a few wood chips. While the grill is hot, I am slow cooking some chukar as well for a mid week appetizer.

                                                                                                                                                                                    Sides tonight will be grilled veggies, corn, and or baked potato.
                                                                                                                                                                                    Supposed to rain here in the Sfo Bay Area as well, but so far it is just overcast and breezy.

                                                                                                                                                                                     
                                                                                                                                                                                     
                                                                                                                                                                                    2 Replies
                                                                                                                                                                                    1. re: eyewell

                                                                                                                                                                                      Looks good.

                                                                                                                                                                                      1. re: eyewell

                                                                                                                                                                                        Looks yumser!!!

                                                                                                                                                                                      2. No lobsters OR 'cueing here, as it is beginning to look like the world's coming to an end. Thankfully, the black grumbling skies waited until we had returned safely from a couple hours at the pool & grocery shopping.

                                                                                                                                                                                        Dinner tonight is seafood pasta: linguine with sautéed shrimp, scallops & garlic scapes (a friend of mine came by with a huge barrel of scapes so I took some off of his hands.... never made them before but heard they're good sautéed) in an olive oil, white wine & anchovies sauce. Probly a pat of butter, too, because why not.

                                                                                                                                                                                        Side is butter lettuce with golden grape tomatoes, Greek feta, and cukes with the appropriate dressing of olive oil, red wine vinegar & oregano.

                                                                                                                                                                                        Dessert, instead of shoving various ice cream bars into our respective pie holes late at night, will be TJ's delightful mango sorbet topped with fresh champagne mango.

                                                                                                                                                                                        Attending the Sunday night blues jam will depend on whether an ark is needed to get to the bar :-)

                                                                                                                                                                                        Maybe just veg at home and watch Don Draper be an asshole for the seaon finale.

                                                                                                                                                                                        3 Replies
                                                                                                                                                                                        1. re: linguafood

                                                                                                                                                                                          Glad to hear you missed the showers. I was shocked when I exited the store this morning to thunder and dark skies given that it was sunny and bright when I entered. I do have a tendency to wander, but it was quite a surprise. I'm hoping it helps cut the humidity somewhat and hope the skies open up tonight.

                                                                                                                                                                                          Dinner sounds great and I love the sauce. I am obsessed with anchovies and not a big red sauce pasta fan. Any tips on ratios? I'm jealous of your garlic scapes. I've been on the hunt around here but haven't been successful yet.

                                                                                                                                                                                          1. re: fldhkybnva

                                                                                                                                                                                            Well, I managed to sauté those garlic scapes to a rather crispy point... not sure if that's how they're supposed to be. Plus they're a *massive* PITA to chop up due to their eccentric shape, so I used scissors. I still have a bunch left and might just stuff 'em in the food processor for some pesto.

                                                                                                                                                                                            My man's verdict on the 'sauce' -- really just 3-4 anchovy filets melted in olive oil, a Turkish mix of ground chilis, sploosh of white wine till reduced, then a generous amount of butter -- was "too oily". I kindly suggested he prepare dinner a few times next week :-D

                                                                                                                                                                                            Overcooked the shrimpies (which were rather tiny to begin with, I shoulda known better than to throw them in before adding the pasta, but at least the scallops came out well.

                                                                                                                                                                                            Dessert can only be better...

                                                                                                                                                                                            1. re: linguafood

                                                                                                                                                                                              Good idea with the scissors. I have recently realized just how useful the kitchen shears can be. I'm sorry to hear the man was not into the pasta, and truly love when those that don't cook have interesting "reviews." Best wishes for dessert.

                                                                                                                                                                                        2. Ordering pizza... and yes, I can make awesome pizza from scratch, but don't want to tonight. We are planning on leaving on vacation early in the morning, actually, more like the middle of the night.

                                                                                                                                                                                          1 Reply
                                                                                                                                                                                          1. re: wyogal

                                                                                                                                                                                            Sure beats shoveling the f- -ken snow...Eat the pizza and enjoy!

                                                                                                                                                                                          2. Purslane finally arrived at the farmer's market yesterday along with 90 degree temperatures heralding the start of summer eating. The purslane made an excellent foil to pork chops in a pasilla cinnamon salsa for a quick Saturday dinner.

                                                                                                                                                                                            Tonight I tried biondanonima's/CI's kofte recipe along with a purslane-heavy fattoush and buttermilk pie for dessert. The ground nuts (I used almonds) were not my thing; the resulting kofte was a bit pasty as a result. But the spicing is fantastic. The kofte are demanding to be stuffed into a pita with a lake of tahini for lunch tomorrow.

                                                                                                                                                                                            9 Replies
                                                                                                                                                                                            1. re: JungMann

                                                                                                                                                                                              "lake of tahini"

                                                                                                                                                                                              oh, yes...

                                                                                                                                                                                              1. re: JungMann

                                                                                                                                                                                                Jealous at the purslane heavy fattoush. I really need to get a garden dug so I'm ready for spring here and I can plant some myself.

                                                                                                                                                                                                1. re: JungMann

                                                                                                                                                                                                  Sour cherries are in, JM...

                                                                                                                                                                                                  1. re: buttertart

                                                                                                                                                                                                    I only saw them at Caradonna Farm on Saturday but passed them by since it was way too hot to bake a pie. Do you know if their texture will suffer if I freeze them to bake during a cold spell later on?

                                                                                                                                                                                                    1. re: JungMann

                                                                                                                                                                                                      Pit them and freeze them with no ill-effects. I do the same, freezing them in June/July and making my cherry pie for an annual dinner we have with the same friends every March. Unfortunately, they defrosted and leaked all over the fridge during the blackout(s) following Sandy, so I had to rely on ordering canned cherries from Amazon, which were fine. But freezing, even for a long period, works just fine.

                                                                                                                                                                                                      1. re: roxlet

                                                                                                                                                                                                        My husband, the sour cherry fanatic, freezes as many as he can get his hands on every year, and as roxlet says, they're fine for pie. They're also good just eaten a little bit frozen.

                                                                                                                                                                                                    2. re: buttertart

                                                                                                                                                                                                      Oh, oh, how I WISH we had sour cherries in WA... we are the king of Bing, and Rainier cherries, but a sour pie cherry will not be found outside of tiny farmer's market in EAST WA,

                                                                                                                                                                                                      Which, if you look, two climates; the breadbasket, - East - and the population centers/ Urban/ West WA.... Sigh.

                                                                                                                                                                                                      I want to make a sour cherry pie!

                                                                                                                                                                                                      1. re: gingershelley

                                                                                                                                                                                                        You can order them canned from Amazon, and they make a great pie.

                                                                                                                                                                                                    3. re: JungMann

                                                                                                                                                                                                      MMMMMM!!!

                                                                                                                                                                                                    4. Just made an all-grill dinner. Some of the finest porterhouses I've ever had. A foil packet of potatoes, onions and peppers. Corn on the cob. And the best for last...yellow cakes! Did mini cakes in foil pans and they cooked up great on the grill! The bottom was a wee bit too done, but it gave the whole cake a caramelized flavor and added a bit of interesting crunch.

                                                                                                                                                                                                      4 Replies
                                                                                                                                                                                                      1. re: charlesbois

                                                                                                                                                                                                        Impressive and sounds great!

                                                                                                                                                                                                        1. re: charlesbois

                                                                                                                                                                                                          Sounds seriously delicious cb and the cakes - wow, I gotta try that next time I grill!

                                                                                                                                                                                                          1. re: charlesbois

                                                                                                                                                                                                            That sounds lovely! I love pretty much anything off of the grill. Never tried to make a cake on it though.

                                                                                                                                                                                                            1. re: charlesbois

                                                                                                                                                                                                              Thanks al! It was one of those super simple, yet super impressive meals.

                                                                                                                                                                                                            2. It's a lazy Sunday for me. I'm resting up for my last week of insane work hours for a while and looking ahead to June 30th when I'll be halfway through with training. I planned steak but have a heap of plump criminis that are calling my name so I might make it a vegan night, forego my usual land-grazing animal meals and roast the caps with herbs and a plop of blue cheese or gouda.

                                                                                                                                                                                                              2 Replies
                                                                                                                                                                                                              1. re: fldhkybnva

                                                                                                                                                                                                                Just keep up with your protien rich diet, for the time being and keep us apprised of your professional progress....I for one applaud your stamina! and WFD participation!

                                                                                                                                                                                                                1. re: PHREDDY

                                                                                                                                                                                                                  Thanks :) The shrooms did get a heap of tuna salad but that's a water dwelling topping right :)

                                                                                                                                                                                                              2. I've currently got the stripped Zuni chicken carcass doing it's thing in a stockpot. I'll use the stock in tonight's meal of chicken and corn chowder. I use this recipe from a chef friend: http://fridaynightdinnerbox.blogspot....

                                                                                                                                                                                                                It's fabulously rich, filling and a perfect way to use up leftover roast chicken on a winter's night.

                                                                                                                                                                                                                1. A very happy birthday to you!

                                                                                                                                                                                                                  It was very warm here in Boston today, a day that called for cold salads and grilled things.

                                                                                                                                                                                                                  Grilled sockeye salmon, watermelon-scallion-mint-feta salad, napa cabbage with pistachios, pomegranate seeds in a almond-soy sauce-etc sauce.

                                                                                                                                                                                                                   
                                                                                                                                                                                                                  1. Saturday night was a bacholerette party at my neighbours house, so dinner consisted of a quick chicken burger before getting changed and heading over and then a bunch of nibbles including a garlicky clam dip, baguette slices topped with a cheese mayo bacon mixture and date marbled challah bread among all the other nibbles. There was plenty of cocktails too!

                                                                                                                                                                                                                    Tonight was a nice simple meal. Chicken breast seasoned with old bay, seared then finished in the oven and served in a bun with tomato, red pepper jelly and arugula. Chunky garlic rosemary oven chips to go on the side.

                                                                                                                                                                                                                    3 Replies
                                                                                                                                                                                                                    1. re: Musie

                                                                                                                                                                                                                      You know, I never think to season chicken with Old Bay....and I *think* I got rid of the container of OB that I had in my spice cabinet for forever when I moved several years ago.

                                                                                                                                                                                                                      Perhaps I need to buy another can. :-)

                                                                                                                                                                                                                      1. re: LindaWhit

                                                                                                                                                                                                                        I also usually only remember to reach for it with seafood, but recently on the lovely Friday afternoon that my wonderful neighbor surprised me with a piping hot pork chop she explained "(in a Baltimore-inspired Southern accent) naw, I don't use that regular salt on 'dem chops, I put the Old Bay on 'em." The chop was delicious, it's a great overall seasoning.

                                                                                                                                                                                                                        1. re: LindaWhit

                                                                                                                                                                                                                          Can't say I use it very often, but if I don't have it, I tend to pick recipes to make that list it as an ingredient. I think the only reason I went for it this time was because the SO mentioned how he liked Mrs dash on his chicken and I'm not going to buy something for a one time use, glad I did though since it added subtle seasoning.

                                                                                                                                                                                                                      2. Winner, winner, Sunday dinner. Tonight's dinner was one of those magical nights when you have no idea what to make for dinner and not really in the mood for much but step into the kitchen, start grabbing things, and tada...a quick delicious dinner. I popped the planned steak in the freezer and went for the tuna stuffed mushrooms sprinkled with Gouda and blue cheese. I often just eat tuna right out of the can so don't have a go-to tuna salad recipe - SO laughed that it looked like I was just grabbing random things and I kind of was but came up with a great mix - lemon zest, lemon juice, minced garlic, shallots, few squirts of yellow mustard, couple tbsp mayo, tsp of red wine vinegar, 10 dashes of worcestershire sauce, a few shakes of Texas Pete hot sauce and anchovies. It was a quick, easy and not-too-filling summer dinner. I think I must be feeling the heat and so the idea of steak was just not happening.

                                                                                                                                                                                                                        1. Duetto di vongole -- clams Casino & stuffed clams. -- followed by Lobster Fra Diavolo. Due to a small technical problem the clams were overdone, but all in all a reasonable execution.

                                                                                                                                                                                                                           
                                                                                                                                                                                                                           
                                                                                                                                                                                                                          5 Replies
                                                                                                                                                                                                                          1. re: rjbh20

                                                                                                                                                                                                                            wow. still stunning. fabulous meal. congrats, Rox!

                                                                                                                                                                                                                            1. re: rjbh20

                                                                                                                                                                                                                              Chiming in with MC on the stunning call.

                                                                                                                                                                                                                              1. re: rjbh20

                                                                                                                                                                                                                                It was delicious, and great company made it even more so. Thanks, dear!

                                                                                                                                                                                                                                1. re: rjbh20

                                                                                                                                                                                                                                  I could live on clams casino!

                                                                                                                                                                                                                                  1. re: rjbh20

                                                                                                                                                                                                                                    Nicely done! A veritable seafood feast for the Birthday Girl!

                                                                                                                                                                                                                                  2. summer schmummer. rained here in San Francisco earlier, but most of the day was just grey, foggy, and damp. happy third day of summer.

                                                                                                                                                                                                                                    pulled pork took FOREVAH! 9.5 hours, for a 4-1/2 lb. roast (@ 225 degrees). sheesh. it never reached 200 degrees internal temp - stayed at 180 for almost 3 hours when i finally pulled it out. it was shreddable but could have been just a tad more so. i was surprised, there was really very little fat drippings in the pan. but the "bark" was lovely and dark and flavorful, and i loved sprinkling the shredded pork with more of the rub before serving. on the side i made a red cabbage, jalapeno, scallion & carrot slaw with white vinegar, brown sugar, and bit of mayo. Also, wilted spinach & arugula with April Bloomfield's lemon and caper dressing. (Thanks, lingua - can't wait to try some of the leftovers on salad and grilled asparagus.) the BBQ sauces, again, were Stubbs Hickory Bourbon and Everett & Jones Super Q-Hot. E&J won for heat, but the bourbon taste in the Stubbs was nice.

                                                                                                                                                                                                                                    I'd definitely make this again, but next time skip the (self-imposed) step of having the meat sit in the rub all night (that's after a night sitting in brine), and just slow roast it through the night instead.

                                                                                                                                                                                                                                     
                                                                                                                                                                                                                                     
                                                                                                                                                                                                                                     
                                                                                                                                                                                                                                     
                                                                                                                                                                                                                                     
                                                                                                                                                                                                                                     
                                                                                                                                                                                                                                    16 Replies
                                                                                                                                                                                                                                    1. re: mariacarmen

                                                                                                                                                                                                                                      It looks pretty good to me MC. I'm a noob to pulled pork so forgive me if this is a stupid sounding question. Do you take the skin off but leave the fat layer on?

                                                                                                                                                                                                                                      1. re: Frizzle

                                                                                                                                                                                                                                        Dunno about the west coast, but every single pork shoulder I got here in the east just has the fat layer, but no skin. I think that's what we're looking at in the pictiure (correct me if I'm wrong mc!).

                                                                                                                                                                                                                                        Oh, and it looks fantabulous. Makes me do a pork shoulder soon!!!

                                                                                                                                                                                                                                        1. re: linguafood

                                                                                                                                                                                                                                          Every whole pork shoulder I've gotten on the East Coast has had the skin intact. In fact the crackling is one of the best parts about pork shoulder! It looks like MC's shoulder has the skin on. The subcutaneous fat on the shoulder is not nearly so uniform.

                                                                                                                                                                                                                                          1. re: JungMann

                                                                                                                                                                                                                                            Ah, well maybe that's the skin, then. Looks like the fat layer to me.

                                                                                                                                                                                                                                            1. re: JungMann

                                                                                                                                                                                                                                              Yo tambien! (me too!)

                                                                                                                                                                                                                                            2. re: linguafood

                                                                                                                                                                                                                                              actually no, Frizzle is right - that's a layer of skin, and there's fat underneath it, which kinda melted and which i spread throughout the pulled pork when serving. and unlike JM, i did not save the skin to do crackling! i'm ashamed... but the few times i've tried that, it's just incredibly chewy - to the point where you can't bite through it - which i know means i did it wrong.

                                                                                                                                                                                                                                              anyway, thanks everyone! the peeg was good. it shall live again as bbq pork tacos tonight.

                                                                                                                                                                                                                                              1. re: mariacarmen

                                                                                                                                                                                                                                                Not wrong, just a different technique. If I want to preserve the skin for crackling, I don't apply anything to it but a generous amount of salt. I might score the skin as well. Slow cook for a few hours and then blast it up to 500 to crisp.

                                                                                                                                                                                                                                                1. re: mariacarmen

                                                                                                                                                                                                                                                  I cut my skin off, and have saved in the freezer for some amazing 'chowhound pork skin moment'" Dont know when it's coming, but I expect it will.

                                                                                                                                                                                                                                                  Be patient my deep freeze.....

                                                                                                                                                                                                                                                  meanwhile - delish PIG!

                                                                                                                                                                                                                                            3. re: mariacarmen

                                                                                                                                                                                                                                              Man does that look good mc!!

                                                                                                                                                                                                                                              1. re: mariacarmen

                                                                                                                                                                                                                                                Well played MC, well played!
                                                                                                                                                                                                                                                As nice as the pork looks the slaw looks so good.

                                                                                                                                                                                                                                                1. re: mariacarmen

                                                                                                                                                                                                                                                  Wowzer!

                                                                                                                                                                                                                                                  1. re: mariacarmen

                                                                                                                                                                                                                                                    MC, everything looks wonderful! When you originally mentioned the Stubbs Hickory Bourbon sauce a few days ago I went out and purchased a bottle. I have never tried one of the Stubbs sauces, but what's not to love about hickory AND bourbon! Can't wait to try it on either some grilled chicken or pulled pork. Thanks for bringing it to our attention.

                                                                                                                                                                                                                                                    1. re: mariacarmen

                                                                                                                                                                                                                                                      LOVE the look of the slaw, mc - so beautifully colorful!

                                                                                                                                                                                                                                                      1. re: LindaWhit

                                                                                                                                                                                                                                                        That slaw does rock. Better than your standard' cabbage/ etc. only, it is a farmer's market of tastes... I want your slaw! Oh, well, then there is the desire for your pork.. so I must just SHUT UP :)

                                                                                                                                                                                                                                                      2. re: mariacarmen

                                                                                                                                                                                                                                                        Looks so freakin' good!!! Now I'm hungry.

                                                                                                                                                                                                                                                        1. re: mariacarmen

                                                                                                                                                                                                                                                          Everything is simply drool inducing mc! That slaw is calling to me...looks deee-lish!!

                                                                                                                                                                                                                                                        2. We never got our dessert yesterday, so mango sorbet w/fresh mango is on the agenda for tonight's sweet ending.

                                                                                                                                                                                                                                                          At the risk of putting everyone in a boredom-induced coma, it's trini-chinese-chicken at casa lingua. Again.

                                                                                                                                                                                                                                                          The weather is ridiculously warm & sunny, and that chicken is just so easy and delish....

                                                                                                                                                                                                                                                          Sides will be more corn on the cob, friends are bringing a green salad and gin (!? ha. guess they need it around us).

                                                                                                                                                                                                                                                          I'm debating an appetizer of bufflo mozz with garlic scape pesto to get rid of those stupid curly thangs in my crisper.

                                                                                                                                                                                                                                                          French 75s will be the happy hour drink.

                                                                                                                                                                                                                                                          2 Replies
                                                                                                                                                                                                                                                          1. re: linguafood

                                                                                                                                                                                                                                                            what a fabulous Monday you're going to have!

                                                                                                                                                                                                                                                            1. re: linguafood

                                                                                                                                                                                                                                                              We are supposed to be bored that your meal is going to Trinidad, and to China... Peesha.

                                                                                                                                                                                                                                                              Cook it Up and enjoy!

                                                                                                                                                                                                                                                            2. Hello all! Due to an unfortunate turn of events in my working life -- such as being between engagements against my will at the moment -- I have more time on my hands to play here and in the kitchen than I have in a long time. So here goes, on the weekend dinners front:
                                                                                                                                                                                                                                                              Friday: Old fave Burmese mango pickle pork (tenderloin, cut in 3/4 in cubes), with shallots instead of onions, of which I am currently out, and with spicing of whole cumin, turmeric, lots of paprika, a bit of cayenne, and ditto of garam masala...the cooking liquid being 1:3 white vinegar with a tb or so of fish sauce, a tb of light soy, and a tsp of dark soy. Rice cooked with garlic, chicken broth, and oil, and cucumbers in a dressing of black vinegar, soy, hot bean paste, scallions, garlic, and ginger with.
                                                                                                                                                                                                                                                              Saturday: Nick Malgieri's Alsatian onion tart, with leeks, shallots, and scallions instead of onions, for the aforementioned reason, and the crust made with lovely TenderFlake lard from Canada. Romaine salad with vinaigrette with it. This tart is just too, too delicious, and i think better for using the other alliums instead of the onions, which I find too sweet when cooked.
                                                                                                                                                                                                                                                              Sunday: Another old fave, this salad, with a yellow, red, and orange pepper, roasted...
                                                                                                                                                                                                                                                              http://www.epicurious.com/recipes/foo...
                                                                                                                                                                                                                                                              Very tasty indeed. This was our original introduction to Sherry vinegar, which we love. Note: use the best smoked chicken you can find or like, I used the d'Artagnan one which is really delicious.
                                                                                                                                                                                                                                                              Tonight is the ritual Mexican Night chez nous, soft tacos, salsa, guac, chips...mainly it's an excuse to eat tortilla chips. The ritual got started when I was stuck in a previous Dismal Job, to ease the pain of 4 more Tedious Days coming.

                                                                                                                                                                                                                                                              Here's the tart.

                                                                                                                                                                                                                                                               
                                                                                                                                                                                                                                                              11 Replies
                                                                                                                                                                                                                                                              1. re: buttertart

                                                                                                                                                                                                                                                                DISLIKE you being between work engagements.

                                                                                                                                                                                                                                                                LIKE you playing in the WFD sandbox again, even if just for a little while. :-)

                                                                                                                                                                                                                                                                And HOLY SCHMOLIES! That tart looks *amazing*!

                                                                                                                                                                                                                                                                1. re: LindaWhit

                                                                                                                                                                                                                                                                  I'm happy to be here.
                                                                                                                                                                                                                                                                  It's ridiculously tasty, if i do say so myself.

                                                                                                                                                                                                                                                                2. re: buttertart

                                                                                                                                                                                                                                                                  Wow. That's a weekend of great eats, tartlet!

                                                                                                                                                                                                                                                                  Sorry to hear about the work situation. Hope it gets resolved pronto!

                                                                                                                                                                                                                                                                  1. re: linguafood

                                                                                                                                                                                                                                                                    You, me, and him both...

                                                                                                                                                                                                                                                                  2. re: buttertart

                                                                                                                                                                                                                                                                    great to have you grace these pages, even under not-great circumstances. that tart looks divine. i *almost* bought a TJ's Tarte d'Alsace yesterday, but refrained, hearing lingua's voice in my head - it's so easy, and it will taste better if you make it yourself.

                                                                                                                                                                                                                                                                    1. re: buttertart

                                                                                                                                                                                                                                                                      Welcome back to the thread, mon ami. Good to see you, although perhaps not in the precise circumstances. Hope you and himself are both otherwise well.

                                                                                                                                                                                                                                                                      Thanks for the photo link, I'll pass it on to Dan.

                                                                                                                                                                                                                                                                      1. re: buttertart

                                                                                                                                                                                                                                                                        That's pie-perfection bt! Welcome to the WFD table, so nice to have you in the kitchen!

                                                                                                                                                                                                                                                                        1. re: Breadcrumbs

                                                                                                                                                                                                                                                                          It's great to be home!

                                                                                                                                                                                                                                                                        2. re: buttertart

                                                                                                                                                                                                                                                                          Is tender flake worth ordering. The leaf lard (and suet) at Dicksons has yielded such terrific pies I am never going back to commercial. I got a quart of leaf lard from my pepper farmer in union square on saturday that I'll give a go sometime soon.

                                                                                                                                                                                                                                                                          1. re: JungMann

                                                                                                                                                                                                                                                                            I don't know if you can order it, meat products are iffy as far as Customs is concerned. A Canadian friend sends it to me during the colder weather -- it's packaged like Armour lard, in a pound box.

                                                                                                                                                                                                                                                                          2. re: buttertart

                                                                                                                                                                                                                                                                            Sorry about the work sitch, but glad to have you around--the tart looks awesome!

                                                                                                                                                                                                                                                                          3. We've been in London overnight. We travelled down to see the nephew's contribution to a nationwide exhibition of final year university photography students. The lad's had a bloody good day. First, his results were out this morning - and he's got a "First with Honours". Doesnt get better than that. And, second, the British Journal of Photography (*the* magazine for professional snappers) have been round the exhibition and selected his entry as "best in exhibition". I'm so chuffed for him - I'm sure he's got a great career ahead of him.

                                                                                                                                                                                                                                                                            http://www.danielllobera.com/index.html

                                                                                                                                                                                                                                                                            His exhibit is the one titled "Search" on the website. You'll probably need to read the "statement of imagery" to understand what he's getting at. It's all a bit arty-farty,of course.

                                                                                                                                                                                                                                                                            As for dinner, there's leftover peperonata, followed by bambi burgers.

                                                                                                                                                                                                                                                                            4 Replies
                                                                                                                                                                                                                                                                            1. re: Harters

                                                                                                                                                                                                                                                                              Congrats to him, Harters!

                                                                                                                                                                                                                                                                              1. re: Harters

                                                                                                                                                                                                                                                                                Yes, congrats, and the below might be of interest to him...but he probably already knows about it...

                                                                                                                                                                                                                                                                                http://articles.latimes.com/2013/may/...

                                                                                                                                                                                                                                                                                1. re: Harters

                                                                                                                                                                                                                                                                                  Bravo to the nephew!

                                                                                                                                                                                                                                                                                  1. re: Harters

                                                                                                                                                                                                                                                                                    Congrats - excellent news for the nephew and proud Uncle and Aunt.

                                                                                                                                                                                                                                                                                    Pass the bambi burgers:)

                                                                                                                                                                                                                                                                                  2. Well, we are back from our party music weekend. Lots of beer was consumed, and I found a 'bartender' in one of the liquor booths at the festival who made a very strong vodka lemonade, so I indulged in umm a few of those too. In my big plastic insulated mug of course. Consumed corndogs 3 different times, delicious as usual. Also had some pretty decent chile colorado at a mexican restaurant in Fruita, CO. Had fun wine tasting (bought a big nasty Cab and some local made habanero peach jam) and also hit up a distillery, where SO bought a nice bottle of bourbon. Oh, and got my hair pulled by a crazy drunk lady (use that word loosely) who is vaguely related to SO... she was freaking out about something totally not related to me but I guess she didn't like how I looked at her or something. She gave SO's cousin a bloody nose too so I guess I was lucky to only lose a bit of hair. The full moon brought out the crazies on Saturday night, and some people really can't hold their drink.

                                                                                                                                                                                                                                                                                    Anyway, arrived back at home a bit ago and resting for the afternoon, have to take SO to the airport a bit later as he's off to San Diego for work. Dinner tonight calls for something easy, but not heavy. While I usually make my own, I got a free jar of a Tostitos chipotle salsa, so I'm going dump that with some uncooked rice, corn, and some other seasonings in a casserole dish, mix it all up, and then throw in some boneless skinless chicken thighs, and will toss it in the oven for around an hour, and will top w/ a bit of cheese at the end. Easy peasy, and should make for yummy leftovers for my lunches.

                                                                                                                                                                                                                                                                                    4 Replies
                                                                                                                                                                                                                                                                                    1. re: juliejulez

                                                                                                                                                                                                                                                                                      Wow Julie! Sounds like quite a weekend! It was a super moon here too but we hung out alone in our new backyard so no hair pulling or punches thrown. Just grilling and chilling.
                                                                                                                                                                                                                                                                                      That casserole sounds pretty darn good to me!

                                                                                                                                                                                                                                                                                      "“supermoon” — the full moon at its closest approach to Earth. "

                                                                                                                                                                                                                                                                                      1. re: juliejulez

                                                                                                                                                                                                                                                                                        "Oh, and got my hair pulled by a crazy drunk lady (use that word loosely) who is vaguely related to SO... she was freaking out about something totally not related to me but I guess she didn't like how I looked at her or something. She gave SO's cousin a bloody nose too so I guess I was lucky to only lose a bit of hair."

                                                                                                                                                                                                                                                                                        I see a new reality TV show here..."Travels with juliejulez". :-)

                                                                                                                                                                                                                                                                                        1. re: Fowler

                                                                                                                                                                                                                                                                                          Ha! I usually have pretty uneventful travels :) But yeah, that little "event" was kind of Springer-esque... very surreal.

                                                                                                                                                                                                                                                                                        2. re: juliejulez

                                                                                                                                                                                                                                                                                          Glad you had a fun weekend despite the loss of some hair?! What a freak! Must have been Supermoon.
                                                                                                                                                                                                                                                                                          Sounds like you had quite a tasty recovery dinner.

                                                                                                                                                                                                                                                                                        3. Winter on this side of the world.
                                                                                                                                                                                                                                                                                          Tonight's the first time in a long time that I cooked something just for myself and ate it with such relish. For a while now, I've been cooking, then am completely put off it by the time it comes to eating and either freezing it or giving it away, and relying on sandwiches or fast food. No more! My cooking mojo is back.
                                                                                                                                                                                                                                                                                          And I have risotto to thank for it. Made a leek, spinach, lemon, camembert risotto (would have been made with chevre, but it had gone mouldy :(). Absolutely delicious.
                                                                                                                                                                                                                                                                                          Have a lot left over. Have already formed arancini for tomorrow with half of it, and allowed the other half to set in a block to be cut up and fried (I assume the cheese will allow for a nice crisp to develop on the outside). So that's the sides for 2 more meals this week sorted. I hate leftovers, but I'm ok with repurposing something.

                                                                                                                                                                                                                                                                                          3 Replies
                                                                                                                                                                                                                                                                                          1. re: haiku.

                                                                                                                                                                                                                                                                                            So glad to hear you are back in the saddle! as we westerners'
                                                                                                                                                                                                                                                                                            say!..
                                                                                                                                                                                                                                                                                            Many of us have been in that funk, but it does pass and you are testemanet to that.
                                                                                                                                                                                                                                                                                            Love the sound of your risotto....I dream of my first risotto eaten in Florence Italy some 33 years ago, and therefore when I hear of different risottos...well I think of my first!

                                                                                                                                                                                                                                                                                            1. re: PHREDDY

                                                                                                                                                                                                                                                                                              Haven't posted in these threads in ages - looking forward to getting back into it and picking up ideas from everyone else :)

                                                                                                                                                                                                                                                                                            2. re: haiku.

                                                                                                                                                                                                                                                                                              A camembert risotto sounds very decadent!

                                                                                                                                                                                                                                                                                            3. It's hot as hell in NYC today, so tonight's dinner will be something that can be cooked entirely on the stovetop. I'm thinking a lazy version of chicken cordon bleu and some sauteed green beans. And a very well chilled Rose'!

                                                                                                                                                                                                                                                                                              1. Marinated, grilled BS Franken Chix Boobs, sliced thin over seasonal mix greens, with shaved carrots, tomato, cukes, yellow & orange sweet peppers. A sesame vinagarette on the side. A scrape of Parm/Reg on top.
                                                                                                                                                                                                                                                                                                COLD CORONAS to lubricate the throat on this warm day.
                                                                                                                                                                                                                                                                                                Wiping my brow standing over the que.

                                                                                                                                                                                                                                                                                                PS...my daughter bought two packages of DelMonte "greens" for the chix 2night...not my cup of tea, but out of respect for her wanting to participate in a different meal...I will surrender!

                                                                                                                                                                                                                                                                                                1. Last night's meal started out with a nod to summer. I found some greenhouse zucchini at our local farm stand so Bruschetta with Roasted Zucchini and a Trio of Italian Cheeses kicked off the night. Next up a primi inspired by all the lovely spring veggies I found at the farm. Lemon Gnocchi with Garlic Scapes, Spinach and Peas. To round out the night, grilled lamb chops that were marinated in a mixture of lemon, evoo and fresh herbs from my garden - served with a salad of baby greens from the same little garden patch!

                                                                                                                                                                                                                                                                                                  Tonight it's grilled salmon. Sides tbd... I'll keep you posted.

                                                                                                                                                                                                                                                                                                   
                                                                                                                                                                                                                                                                                                   
                                                                                                                                                                                                                                                                                                   
                                                                                                                                                                                                                                                                                                   
                                                                                                                                                                                                                                                                                                   
                                                                                                                                                                                                                                                                                                  10 Replies
                                                                                                                                                                                                                                                                                                  1. re: Breadcrumbs

                                                                                                                                                                                                                                                                                                    The gnocchi look and sound wonderful, Bc!

                                                                                                                                                                                                                                                                                                    1. re: LindaWhit

                                                                                                                                                                                                                                                                                                      oh yes, that gnocchi!

                                                                                                                                                                                                                                                                                                      all of it, really....

                                                                                                                                                                                                                                                                                                    2. re: Breadcrumbs

                                                                                                                                                                                                                                                                                                      How very seasonal and delicious.

                                                                                                                                                                                                                                                                                                      1. re: Breadcrumbs

                                                                                                                                                                                                                                                                                                        Looks delicious!

                                                                                                                                                                                                                                                                                                        1. re: Breadcrumbs

                                                                                                                                                                                                                                                                                                          Very nice and seasonal BC; did you make the gnocchi? I like the sound of lemon in it... esp. with those ads.
                                                                                                                                                                                                                                                                                                          It all sounds fresh and delish.

                                                                                                                                                                                                                                                                                                          1. re: gingershelley

                                                                                                                                                                                                                                                                                                            Thanks gs! No I didn't make the gnocchi. I just picked up a pkg of Italian imported gnocchi.

                                                                                                                                                                                                                                                                                                          2. re: Breadcrumbs

                                                                                                                                                                                                                                                                                                            All looks great!

                                                                                                                                                                                                                                                                                                            1. re: Breadcrumbs

                                                                                                                                                                                                                                                                                                              Thanks everyone!! In case anyone is interested, I thought I'd share a link to the gnocchi recipe. I've been making it for a few years now and it's really versatile. You can use light cream if you wish or I've even made it with chicken or vegetable stock instead. Any spring green veggies work well.

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

                                                                                                                                                                                                                                                                                                              1. re: Breadcrumbs

                                                                                                                                                                                                                                                                                                                Thanks - I might make that later in the week if my tummy cooperates and shapes up!

                                                                                                                                                                                                                                                                                                                1. re: gingershelley

                                                                                                                                                                                                                                                                                                                  You having tummy troubles too? Feel better soon. I feel for you

                                                                                                                                                                                                                                                                                                            2. We managed to get the steaks off of the grill before the thunder and lightning show started here. The meal:

                                                                                                                                                                                                                                                                                                              grass fed ribeyes, grilled - my mom bought me some very cute little thermometers that go into your steaks and onto the grill - they read: Rare, Medium, Well and they seem to work pretty well. The key is to not touch them when they come off of a 450 degree grill.
                                                                                                                                                                                                                                                                                                              broccoli slaw
                                                                                                                                                                                                                                                                                                              shaved zucchini, mint, scallion, feta salad

                                                                                                                                                                                                                                                                                                               
                                                                                                                                                                                                                                                                                                              1 Reply
                                                                                                                                                                                                                                                                                                              1. re: gini

                                                                                                                                                                                                                                                                                                                Nice!

                                                                                                                                                                                                                                                                                                              2. I swear if the humidity got any thicker here today I could have drowned! At least spending the early evening in work allowed for a few hours in a bit too good of air conditioning. I got home just after 8 and didn't feel like anything fancy and I just had to feed me, so beans on toast it was followed by a fudgesicle as I strolled to the beach for a paddle.

                                                                                                                                                                                                                                                                                                                1. Finally, success!

                                                                                                                                                                                                                                                                                                                  After last night's pork burger debacle, DH and I came back strong with an über-fancy weeknight menu. I mean, who the heck makes ricotta on a weeknight starting prep at 7pm? We do, apparently...

                                                                                                                                                                                                                                                                                                                  For the main, we seared off a seasoned strip steak, sliced it against the grain, and drizzled with chimichurri - Emeril's sauce recipe, but with double the green herbs, as it was way too thin: http://www.foodnetwork.com/recipes/em...

                                                                                                                                                                                                                                                                                                                  To start were squash blossoms stuffed with a mixture of homemade ricotta, nutmeg, egg, lemon zest, chives, salt & pepper, and Parm. Regg. and dipped in a batter of egg, white wine, tapioca flour and cornstarch, fried in butter and olive oil. They turned out tempura-like and delicious---fab, if I say so myself! DH made the filling and batter. Ricotta "recipe" here: http://www.marthastewart.com/316049/h...

                                                                                                                                                                                                                                                                                                                  Sides were boiled quartered potatoes, browned in butter with fresh rosemary and wilted spinach w/ garlic, orange zest, raisins, and Aleppo pepper. We're now having bourbon cocktails with vermouth, homemade sour cherry liqueur from several summers ago, rhubarb bitters (Fee's) and orange peel. Yum.

                                                                                                                                                                                                                                                                                                                  Mad Men finale for dessert!

                                                                                                                                                                                                                                                                                                                  11 Replies
                                                                                                                                                                                                                                                                                                                  1. re: ChristinaMason

                                                                                                                                                                                                                                                                                                                    Sounds absolutely delicious!

                                                                                                                                                                                                                                                                                                                    1. re: ChristinaMason

                                                                                                                                                                                                                                                                                                                      Very impressive. Do you find a
                                                                                                                                                                                                                                                                                                                      noticeable difference in making your own ricotta?

                                                                                                                                                                                                                                                                                                                      1. re: rjbh20

                                                                                                                                                                                                                                                                                                                        I didn't get a chance to taste it before it was turned into filling, but my hubby said it was noticeably better and fresher tasting than the store-bought stuff. It was so easy, and I have more milk and cream, that I'll make some more soon to test that theory. I think it would be good drizzled with some honey...but what to eat it on that's gluten free? Rice crackers? cucumber rounds? Meh.

                                                                                                                                                                                                                                                                                                                        1. re: rjbh20

                                                                                                                                                                                                                                                                                                                          Homemade ricotta is MILES better than anything you can buy in the grocery store. There's truly no comparison. It's easy, too - just requires a little time.

                                                                                                                                                                                                                                                                                                                          1. re: biondanonima

                                                                                                                                                                                                                                                                                                                            Agreed! And, most of the time spent making it is hands off while it comes up to temp, while it drains etc.

                                                                                                                                                                                                                                                                                                                        2. re: ChristinaMason

                                                                                                                                                                                                                                                                                                                          Wow CM, it all sounds incredible!

                                                                                                                                                                                                                                                                                                                          1. re: mariacarmen

                                                                                                                                                                                                                                                                                                                            grazie

                                                                                                                                                                                                                                                                                                                          2. re: ChristinaMason

                                                                                                                                                                                                                                                                                                                            Wow. Stuffed squash blossoms are something I only would ever order in a restaurant! Sounds amazing.

                                                                                                                                                                                                                                                                                                                            1. re: linguafood

                                                                                                                                                                                                                                                                                                                              The box of approx. 14-15 blossoms was around $4-5 at the farmer's market, but ordering them in a restaurant would cost more, and they're such a fleeting seasonal item. I just went for it. Plus, perfect excuse to try the ricotta recipe from a recent issue of Martha Stewart.

                                                                                                                                                                                                                                                                                                                              We used baggies with a corner snipped off to pipe the filling, which worked pretty well. The blossoms are quite delicate, and it's easiest to use a pair of kitchen shears to remove the stamen/pistil.

                                                                                                                                                                                                                                                                                                                            2. re: ChristinaMason

                                                                                                                                                                                                                                                                                                                              Sounds fabu, cm!

                                                                                                                                                                                                                                                                                                                              1. re: roxlet

                                                                                                                                                                                                                                                                                                                                thanky!

                                                                                                                                                                                                                                                                                                                            3. Roasted rack of lamb with lemon and a kofte spice blend, quinoa mejadra with crispy onions and roasted asparagus with lemon mayo. Bing cherries for dessert.

                                                                                                                                                                                                                                                                                                                              2 Replies
                                                                                                                                                                                                                                                                                                                              1. re: prima

                                                                                                                                                                                                                                                                                                                                It sounds like a great meal. Do you just replace the rice with quinoa for your mejadra?

                                                                                                                                                                                                                                                                                                                                1. re: Frizzle

                                                                                                                                                                                                                                                                                                                                  Yep. I toasted some cumin and coriander seed, then added drained, pre-soaked quinoa, olive oil, black pepper, salt, allspice, cinnamon and turmeric, water, and cooked the quinoa 10 minutes, then added some drained brown lentils I'd cooked for 20 minutes in another saucepan, and cooked them together a further 10 minutes. Meanwhile, I fried thinly sliced onions that had been dredged in flour,in vegetable oil until crispy, then drained on paper towels. Added the crispy onions at the table.

                                                                                                                                                                                                                                                                                                                                  I've found most of my quinoa preps have been hit or miss, but this one was a hit, and it's slightly faster than my brown rice mejadra. I'm guessing some people might drizzle a little yogurt or tahini on their mejadra, but I've been adding a dollop of sour cream, which works for me. I had some quinoa mejadra for breakfast this morning!

                                                                                                                                                                                                                                                                                                                              2. A late dinner of California rolls tonight while listing vintage toys on the 'bay, Martin Denny's Forbidden Island on the turntable.

                                                                                                                                                                                                                                                                                                                                1. A bit of fun for the pescatarians of the house tonight. I picked up a simple smoker box that uses methylated spirits and a fresh mullet to christen it with.

                                                                                                                                                                                                                                                                                                                                  Dinner was still warm smoked mullet flaked into sandwiches with a squeeze of lemon and a smear of mayo. I should have added something green but I was in too much of a hurry to eat it while the fish was still warm so it could melt the butter on the bread.

                                                                                                                                                                                                                                                                                                                                  I was really pleased with it as a first attempt at smoking fish. Mullet is sustainable here, dirt cheap and oily enough to remain moist after smoking.

                                                                                                                                                                                                                                                                                                                                   
                                                                                                                                                                                                                                                                                                                                  4 Replies
                                                                                                                                                                                                                                                                                                                                  1. re: Frizzle

                                                                                                                                                                                                                                                                                                                                    yum! mouth-watering.

                                                                                                                                                                                                                                                                                                                                    1. re: Frizzle

                                                                                                                                                                                                                                                                                                                                      Now that is something that was a common sight here in Tampa Bay quite a few years ago. Still exists but you have to search for it.

                                                                                                                                                                                                                                                                                                                                      Yours looks wonderful

                                                                                                                                                                                                                                                                                                                                      1. re: scubadoo97

                                                                                                                                                                                                                                                                                                                                        Same here in Sarasota. You could get it from smokers on the roadsides. I miss that.

                                                                                                                                                                                                                                                                                                                                      2. re: Frizzle

                                                                                                                                                                                                                                                                                                                                        Faboski! We're in the market for a smoker.... must remind my man about that.

                                                                                                                                                                                                                                                                                                                                      3. as promised, pulled pork tacos - sans the bbq sauce, but i'd blended more of the extra rub into the meat, for a nice sweetness and a touch of heat. tacos were topped with cotija cheese, sour cream, and salsa fresca. red leaf lettuce, cuke and carrot salad with the caper/lemon dressing on the side.

                                                                                                                                                                                                                                                                                                                                        had enough of that dressing leftover to use on steamed cauli for lunch tomorrow. yums.

                                                                                                                                                                                                                                                                                                                                        1. This week I'm hoping there are a few things I can exist without including sleep, a speedometer, gas gauge, or any of those other "details" on the dashboard. Just at the right time of course, the instrument cluster that controls my dashboard pooped out which means I spent 4 hours of my day I didn't have at the car dealer. I almost left with good news when they test drove it and got it working again, but as fate would have when I got in to leave it declared itself officially broken. My day was a little delayed by the little snafu and I finally got home at some ungodly hour of single digits after midnight :) thank goodness for SO, I gobbled up a few broiled herb-dijon crusted lamb chops. I think it was the best food I've ever eaten :) I'll be honest I was still starving so had a quick omelet with bacon, turkey breast and my new favorite cheese-Vampire Slayer, a local farms cheddar flavored with ginger, paprika and garlic. My, my, oh my is that cheese tasty.

                                                                                                                                                                                                                                                                                                                                          T-3 days and SO and I will embark on a self-scheduled week of relaxation including hours in the kitchen with the pile of dishes we've been wanting to make, interspersed with a normal-ish 9 hour work day, reading the stack of fun books which have accumulated and are usually sadly neglected, and celebrating of one of my favorite holidays. I don't think I can express the level of my excitement!

                                                                                                                                                                                                                                                                                                                                          4 Replies
                                                                                                                                                                                                                                                                                                                                          1. re: fldhkybnva

                                                                                                                                                                                                                                                                                                                                            That cheddar sounds very intriguing. Would be great fun to experiment with.

                                                                                                                                                                                                                                                                                                                                            1. re: Musie

                                                                                                                                                                                                                                                                                                                                              Yea, I should think of some other uses though it has such a unique flavor that it'd have to be something else without much complexity I think. I pondered it on a baked potato.

                                                                                                                                                                                                                                                                                                                                            2. re: fldhkybnva

                                                                                                                                                                                                                                                                                                                                              You must be exhausted - your week off sounds wonderful though.
                                                                                                                                                                                                                                                                                                                                              I'm also interested in the cheddar , it sounds great.

                                                                                                                                                                                                                                                                                                                                              1. re: Frizzle

                                                                                                                                                                                                                                                                                                                                                Oh yes, I'm quite excited. It's from Calkins Creamery in Pennsylvania which I think is so small that I had some difficulty googling it. I don't usually like cheese with stuff in it, but this one is great.

                                                                                                                                                                                                                                                                                                                                            3. After the excesses of the weekend, we were ready for a more moderate dinner tonight. I relied on the Maya Kaimal Vindaloo simmer sauce into which I put small turkey meatballs that were made with a ton of chopped cilantro and scallions. Served with some basmati rice cooked in the rice cooker, it was a quick and delicious meal that didn't heat up the kitchen.

                                                                                                                                                                                                                                                                                                                                              6 Replies
                                                                                                                                                                                                                                                                                                                                              1. re: roxlet

                                                                                                                                                                                                                                                                                                                                                I'm going to Costco tomorrow and am going to pick up some of that sauce I think. Putting turkey meatballs in it sounds great!

                                                                                                                                                                                                                                                                                                                                                1. re: juliejulez

                                                                                                                                                                                                                                                                                                                                                  My Costco doesn't seem to carry it. I get mine at either Fairway or Whole Foods. I always try to have some in the fridge.

                                                                                                                                                                                                                                                                                                                                                  1. re: roxlet

                                                                                                                                                                                                                                                                                                                                                    Yeah I was surprised to see it when I was there. I didn't buy it last time because I do have a good vindaloo sauce I can make pretty fast, but it requires a vindaloo seasoning from the spice shop so it'd be nice to have the pre-made sauce for when I can't make the trek to the spice shop (it's nowhere near my house).

                                                                                                                                                                                                                                                                                                                                                  2. re: juliejulez

                                                                                                                                                                                                                                                                                                                                                    Julie, where in the store is that sauce located? I have never seen it but would love to try it.

                                                                                                                                                                                                                                                                                                                                                    1. re: Fowler

                                                                                                                                                                                                                                                                                                                                                      Last time I saw it it was over in the open refrigerated section (not the fridges with doors) by where they keep stuff like hummus and fresh guacamole, and by the brats and sausages. It was on a top shelf and they didn't have a ton of it so I think it'd be easy to miss unless you were specifically looking for it.

                                                                                                                                                                                                                                                                                                                                                      1. re: Fowler

                                                                                                                                                                                                                                                                                                                                                        I see it in the same open refrigerated case as hummus, guacamole and tzatziki. I guess it's the "ethnic" section for my Costco since there's also kibbeh, tofu and grape leaves around the corner.

                                                                                                                                                                                                                                                                                                                                                        I tried Maya Kaimal's heat up vindaloo once when I lived with a family that frowned on me cooking Asian food (they once told me the exotic pot I was heating on the stove stank up the house -- it was boiling water), but haven't gone back since I've moved away.

                                                                                                                                                                                                                                                                                                                                                  3. On the road... stopped at "Runza" in Kearney, NE.
                                                                                                                                                                                                                                                                                                                                                    Well, I can see what they are trying to do, but it was awful!
                                                                                                                                                                                                                                                                                                                                                    Last night, Denny's, only restaurant close by. I had the sr. chicken fried steak, it hit the spot.
                                                                                                                                                                                                                                                                                                                                                    Today's plan: Chicago, Toledo, Cleveland, Pittsburgh.
                                                                                                                                                                                                                                                                                                                                                    yep.

                                                                                                                                                                                                                                                                                                                                                    1 Reply
                                                                                                                                                                                                                                                                                                                                                    1. re: wyogal

                                                                                                                                                                                                                                                                                                                                                      I learned there is very little to choose from in that part of Nebraska. When I passed through I ended up at Pizza Hut in North Platte. I actually don't mind Denny's, especially after a long day of driving... I love their Super Bird sandwich w/ the seasoned fries :) Hope you're having a fun trip and glad to see you back posting... you're one of the few folks here sort of in my neck of the woods!

                                                                                                                                                                                                                                                                                                                                                    2. Tonight WFD is our last dinner in our current place and it's Chicken Tikka Masala, with TJ's frozen rice, garlic nan and petite peas as sides. The sauce is a jar of Tiger Tiger. Easy peasy and perfect for a hot night. Then we finish packing and lose the internet until July 1. My phone doesn't pick up much at the new house- last weekend we were out there and didn't hear about the Bruins losing or Paula Deen going down. Jeez, talk about being off the grid!

                                                                                                                                                                                                                                                                                                                                                      2 Replies
                                                                                                                                                                                                                                                                                                                                                      1. re: Berheenia

                                                                                                                                                                                                                                                                                                                                                        Good luck with the move!

                                                                                                                                                                                                                                                                                                                                                        1. re: Berheenia

                                                                                                                                                                                                                                                                                                                                                          Hope the rest of the move goes well - you're going to have lots of reading to do when you regain access to the Internet!

                                                                                                                                                                                                                                                                                                                                                        2. Tonight is another Donna Hay recipe, part of my Donna-palooza that is going down this week (have 2 more recipes on the menu this week) and next. Her recipes are so simple and pretty healthy too, which is what I need right now. I found the recipe on her site, it's the "Herby Mustard Chicken" https://www.donnahay.com.au/recipes/d... The olive oil mash she has them with sounds divine, but unfortunately doesn't fall into my calorie allotment because of all the oil. So, I'm going to make "skinny" garlic mashed potatoes. I use greek yogurt instead of sour cream. Veggie will be... I don't know yet. I haven't done my weekly shopping yet so I'm doing that on my way home from work (during witching hour, ugh), so we'll see what strikes my fancy at the store.

                                                                                                                                                                                                                                                                                                                                                          1 Reply
                                                                                                                                                                                                                                                                                                                                                          1. re: juliejulez

                                                                                                                                                                                                                                                                                                                                                            So, I changed my mind. As good as the herby mustard chicken sounds, I'm just not feeling it tonight. It's hot out and the idea of cooking up chicken and mashed potatoes inside just doesn't appeal to me at this point.... one of the problems of meal planning a week ahead of time I guess.

                                                                                                                                                                                                                                                                                                                                                            I'm going to try out Chow's Maple Mustard BBQ sauce and grill the chicken thighs instead. I'll grab a cob of corn at the store and use my chili lime butter on it. Still haven't decided on a veggie, maybe just some blanched green beans to dip in the sauce. We'll see.

                                                                                                                                                                                                                                                                                                                                                          2. Last night was Mahi tacos

                                                                                                                                                                                                                                                                                                                                                            1. Wow, I take a weekend away from the computer and miss almost a whole WFD thread. I'll need to go back and see what you've all been up to.
                                                                                                                                                                                                                                                                                                                                                              Saturday was a shopping day to get pap some lighter weight threads, so dinner was out and we all had nice steak dinners. Sunday we had Swai with white wine and lemon sauce with tortellini and salad with homemade tomato vinaigrette. Last night, brats on the grill, spiral cut, then dressed up with cheese sauce and sliced green onions. Stadium food for the Stanley Cup final game.
                                                                                                                                                                                                                                                                                                                                                              Not sure for tonight, but pap really enjoys dining out, so we might go that direction.

                                                                                                                                                                                                                                                                                                                                                               
                                                                                                                                                                                                                                                                                                                                                               
                                                                                                                                                                                                                                                                                                                                                              4 Replies
                                                                                                                                                                                                                                                                                                                                                              1. re: alliegator

                                                                                                                                                                                                                                                                                                                                                                tortellini looks lovely.
                                                                                                                                                                                                                                                                                                                                                                nice that Pap likes going out still! and that he can enjoy a good steak.

                                                                                                                                                                                                                                                                                                                                                                1. re: mariacarmen

                                                                                                                                                                                                                                                                                                                                                                  Thank you. I'd love to take credit, but they're Buitoni. And pap has a passion for dining out. My wonderful late grandmother was a self admitted lousy cook, so they dined out often.
                                                                                                                                                                                                                                                                                                                                                                  Dinner tonight has been decided and it'll be Chinese style black pepper chicken. Pap's not a huge Chinese fan, but he loves this dish. We'll be eating out a lot this weekend, because with expected highs of 116-117 and lows of 90 in the Valley of the Sun, we're getting the hell out and heading for higher ground. Busy planning that little escape right now. Flagstaff has some very promising looking eateries.

                                                                                                                                                                                                                                                                                                                                                                  1. re: alliegator

                                                                                                                                                                                                                                                                                                                                                                    My sympathies, I grew up there and still have family there, I know that heat. It'll be 105-107 here at that time so I'm looking forward to non-cook meals and eating out, too!

                                                                                                                                                                                                                                                                                                                                                                    Your roadtrip idea is perfect!

                                                                                                                                                                                                                                                                                                                                                                    1. re: weezieduzzit

                                                                                                                                                                                                                                                                                                                                                                      Thanks, weezie. The heat doesn't bug me so much, but it may be a bit much for my 91 year old pap. He just moved here last week, and not having a little getaway when the temps do this borders on elder abuse (I'm joking). We'll have fun and eat well up in the mountains :)

                                                                                                                                                                                                                                                                                                                                                              2. Last night was leftovers and tonight will be warm and cozy sloppy joes with a side of cottage cheese (maybe even throwing a pear slice on top). Its been pouring down rain all day (and scheduled for tomorrow too) but supposed to get to the 90's by Monday (one can only hope).

                                                                                                                                                                                                                                                                                                                                                                1. It's ridiculously hot here in southern Connecticut. Windows are shut, HVAC will lend order and dignity to Mother Nature's excess.

                                                                                                                                                                                                                                                                                                                                                                  Veal piccata is on the menu. The veal will be pounded thin, egg noodles with sour cream on the side, asparagus to add color. House red to wash it all down. NCIS will be on the plasma (Deb's call).

                                                                                                                                                                                                                                                                                                                                                                  Edited to add: the asparagus was crap so Deb tossed it; there will be pan juice on the noodles because, well, because. Haricot vert will be the green stuff on the plate.

                                                                                                                                                                                                                                                                                                                                                                  2 Replies
                                                                                                                                                                                                                                                                                                                                                                  1. re: steve h.

                                                                                                                                                                                                                                                                                                                                                                    Supper:

                                                                                                                                                                                                                                                                                                                                                                     
                                                                                                                                                                                                                                                                                                                                                                    1. re: steve h.

                                                                                                                                                                                                                                                                                                                                                                      That's why I didn't see sour cream noodles. It still looks wonderful. I love capers.

                                                                                                                                                                                                                                                                                                                                                                  2. Super-steamy here in T.O. too so another night of grilling ahead. Once mr bc gets back w a new tank of propane that is!! How both tanks happen to be empty at the same time just escapes me . . . funny that!

                                                                                                                                                                                                                                                                                                                                                                    Last night we ended up with grilled wild sockeye salmon with a herb butter sauce. On the side, a roasted beet and grilled baby leek salad with an anise orange dressing. I made the dressing with a blood orange but I think I prefer it with a navel orange for a little more zing. I think the beets benefit from a bit of bite. Roasted asparagus with a balsamic glaze too.

                                                                                                                                                                                                                                                                                                                                                                     
                                                                                                                                                                                                                                                                                                                                                                     
                                                                                                                                                                                                                                                                                                                                                                     
                                                                                                                                                                                                                                                                                                                                                                    3 Replies
                                                                                                                                                                                                                                                                                                                                                                    1. re: Breadcrumbs

                                                                                                                                                                                                                                                                                                                                                                      That salad looks even better than it sounded. I must copy it it to try

                                                                                                                                                                                                                                                                                                                                                                      1. re: Breadcrumbs

                                                                                                                                                                                                                                                                                                                                                                        A great-looking meal.

                                                                                                                                                                                                                                                                                                                                                                        1. re: Breadcrumbs

                                                                                                                                                                                                                                                                                                                                                                          It all sounds wonderful.

                                                                                                                                                                                                                                                                                                                                                                        2. it's a balmy, rainy day - 70 degrees and alternating between wet and muggy - in good old San Francisco today . weird.

                                                                                                                                                                                                                                                                                                                                                                          i'm hoping the BF will acquiesce to my request for a dinner of antipasti - i found a variety packet of good cured meats at Trader Joe's this weekend, and I'd like to just pair that with some of his hummus, some good ciabatta, stinky cheese, olives, artichoke hearts - and like that. i'm not sure he thinks of this as a real meal, though.... we'll see.

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                                                                                                                                                                                                                                                                                                                                                                          1. re: mariacarmen

                                                                                                                                                                                                                                                                                                                                                                            If he is adverse, I can be persuaded to make that a lovely dinner. I'm hoping he is adverse

                                                                                                                                                                                                                                                                                                                                                                            1. re: suzigirl

                                                                                                                                                                                                                                                                                                                                                                              fortunately (for me), he was not averse... see below. : )

                                                                                                                                                                                                                                                                                                                                                                              1. re: mariacarmen

                                                                                                                                                                                                                                                                                                                                                                                I see that. Lucky you

                                                                                                                                                                                                                                                                                                                                                                          2. Thankfully the wind changed to a nice cooling northeast, so tonight I'll be able to get some quality beauty sleep. Supper tonight was leek and artichoke risotto, adapted from a recipe i read on baking bites. I also used a little sage and scallion to flavour the dish. The SO cooked himself some bacon to go with his portion. I'm pondering turning the leftovers into arancini some evening.

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                                                                                                                                                                                                                                                                                                                                                                            1. re: Musie

                                                                                                                                                                                                                                                                                                                                                                              Yum, that sounds really delicious. Nice and springy.

                                                                                                                                                                                                                                                                                                                                                                            2. Its a warm one but not as hot as it will be tomorrow going forward for the next week or so... so tonight I must steam the artichokes in the frige! Herby, garlicky, citrusy chicken breasts, home made mayo and clarified butter for dipping and probably zucchini because when it's summer and you're growing zucchini you end up eating it all the time. Good thing we love it. :)

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                                                                                                                                                                                                                                                                                                                                                                              1. re: weezieduzzit

                                                                                                                                                                                                                                                                                                                                                                                I don't like to come out and ask people where they live, but I assume you're in my region---making anything herby and citrusy the perfect dinner. And I never grow tired of zucchini.

                                                                                                                                                                                                                                                                                                                                                                                1. re: alliegator

                                                                                                                                                                                                                                                                                                                                                                                  I'm in Southern California but I grew up 2 or 3 miles south of ASU and went to school there.

                                                                                                                                                                                                                                                                                                                                                                                  Once you're a short distance from the coast there is no more ocean breeze... it's the desert and it gets HOT!

                                                                                                                                                                                                                                                                                                                                                                                  1. re: weezieduzzit

                                                                                                                                                                                                                                                                                                                                                                                    Thanks for sharing! While mangator searched for his new job, I had 2 locations that I would go for. Southern California, and Phoenix. Obviously Phoenix won, but we love it. Despite the searing heat.

                                                                                                                                                                                                                                                                                                                                                                                    1. re: alliegator

                                                                                                                                                                                                                                                                                                                                                                                      Allie, my SO lived in Phoenix when he got the pup 8 years ago, and even now he looooves the heat, but hates the cold. He's definitely an Arizona doggie even though they've been here in CO for 5 years.

                                                                                                                                                                                                                                                                                                                                                                              2. My SO requested that I make King Crab Legs tonight with copious amounts of drawn butter. It sounded good to me and we loved them with a bottle of Roederer Estate Sparkling Brut.
                                                                                                                                                                                                                                                                                                                                                                                For a side dish I made what I call Summer Slaw (I know, not a clever name in any way but something I make in the summer that is healthy, cool and refreshing)...
                                                                                                                                                                                                                                                                                                                                                                                Green cabbage, purple cabbage, carrots, sugar snap pea pods, green onion, red bell pepper, a touch of honey, roasted salted sunflower seeds, a tiny bit of pineapple juice, toasted black sesame oil and a dash of rice wine vinegar.
                                                                                                                                                                                                                                                                                                                                                                                Dessert was a fruit salad of peaches and apples with a drizzle of the Roederer.

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                                                                                                                                                                                                                                                                                                                                                                                1. re: Fowler

                                                                                                                                                                                                                                                                                                                                                                                  Love the sound of that slaw. Nice.

                                                                                                                                                                                                                                                                                                                                                                                  1. re: Fowler

                                                                                                                                                                                                                                                                                                                                                                                    Wow, you have a very lucky SO!!

                                                                                                                                                                                                                                                                                                                                                                                    1. re: Fowler

                                                                                                                                                                                                                                                                                                                                                                                      That sounds really good right now. I cannot get enough crab

                                                                                                                                                                                                                                                                                                                                                                                    2. Home late after volunteering, and DH is working late. Dinner will be some of the Italian sausage and spinach soup I made for my coworker (made about 12 cups and brought him 8), probably with a bit of leftover chimichurri stirred in. I may also add some curly rice pasta.

                                                                                                                                                                                                                                                                                                                                                                                      I don't know why I even try, sometimes, as I obliterated a slice of coconut cake the chef sent me home with tonight. Tres gulten- and gluttonous.

                                                                                                                                                                                                                                                                                                                                                                                      1. Fingers crossed that the rest of the week will be like today. I am home and there are even still a few hours of sunlight left. I am busy busy with the upcoming meal plan for this weekend and next week, but whipped up a delicious filet of pan seared swordfish seasoned with a new kelp seasoning that I randomly grabbed at the store. It's similar to Furikake but with less Asian-inspired herbs to accompany the kelp.

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                                                                                                                                                                                                                                                                                                                                                                                        1. re: fldhkybnva

                                                                                                                                                                                                                                                                                                                                                                                          Sounds fab!

                                                                                                                                                                                                                                                                                                                                                                                        2. I haven been posting in a it bit I have been floating in and out to keep up. Lots of tasty meals taking place here. Since I wasn't posting because I have been sick tonight is super simple. Sauted chicken breasts in Land O Lakes saute express garlic and herb. Someone mentioned it here a while ago,forgive me for not remembering who. Baked potatoes, butter for me and bacon blue cheese burger style for bf. He wants me to add crumbled leftover grilled cheeseburger, bacon and blue cheese along with sour cream and butter to his baked potato. Orange glazed carrot coins with lots of ginger

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                                                                                                                                                                                                                                                                                                                                                                                          1. re: suzigirl

                                                                                                                                                                                                                                                                                                                                                                                            Sorry you're feeling crappy :( You dinner sounds quite tasty considering what you're going through. Hopefully the ginger on those carrots does it's job.

                                                                                                                                                                                                                                                                                                                                                                                            1. re: suzigirl

                                                                                                                                                                                                                                                                                                                                                                                              I hope you feel better soon, dinner sounds great and much credit to you for cooking when you don't feel your best.

                                                                                                                                                                                                                                                                                                                                                                                              1. re: suzigirl

                                                                                                                                                                                                                                                                                                                                                                                                sorry about your ongoing tummy problems...

                                                                                                                                                                                                                                                                                                                                                                                                1. re: mariacarmen

                                                                                                                                                                                                                                                                                                                                                                                                  I appreciate it.

                                                                                                                                                                                                                                                                                                                                                                                              2. This evening we ate at a Mexican restaurant across the parking lot from the hotel, it was good. I had the beef enchilada and chile relleno combination plate, with beans and rice. The beans were called "charro," and had some meat and sliced hot dogs in it!
                                                                                                                                                                                                                                                                                                                                                                                                http://www.losgallosmexican.com/austi...
                                                                                                                                                                                                                                                                                                                                                                                                It was a long day driving, although didn't go nearly as far... lots of road construction through Indiana and Illinois, lots of traffic. We are heading to Gettysburg tomorrow, then Virginia Beach on Thursday.

                                                                                                                                                                                                                                                                                                                                                                                                1. Between the heat, caring for the puppy, and driving my son around the county, I wasn't feeling that inspired tonight, so my Chipotle burrito bowl hack was it. The idea was to cook as little as possible. My husband grilled the chicken breasts before leaving for squash, the rice was in the rice cooker, the guacamole is not cooked, so the only thing the stove was turned on for was the beans. I was happy about that. All is cleaned up, and a plate is left out for my husband's dinner.

                                                                                                                                                                                                                                                                                                                                                                                                  1. the BF went along with my game plan! dinner was a nice green salad, his garlicky hummus, and deviled eggs he made (so good of him to put the sweet relish on the side, and not mixed right into all the eggs) and my additions of artichoke hearts, jarred red peppers, kalamata olives, a goat's milk cheddar, wonderful Fromager d'Affinois (double-cream goodness!), ciabatta sliced thinly, brushed with olive oil, and toasted under the broiler, and the star of the show - TJ's pack of spanish charcuterie- jamon serrano, salchichon, and chorizo cantimpalo - the latter of which i'd not heard before. Made by a company named Del Duca. utterly scrumptious, especially that cantimpalo stuff - nice and paprika-y (or perhaps pimenton-y). the whole pack was like $5.00 for 5 slices of each. must get more of this stuff.

                                                                                                                                                                                                                                                                                                                                                                                                     
                                                                                                                                                                                                                                                                                                                                                                                                     
                                                                                                                                                                                                                                                                                                                                                                                                     
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                                                                                                                                                                                                                                                                                                                                                                                                    1. re: mariacarmen

                                                                                                                                                                                                                                                                                                                                                                                                      YUM! That is my kind of dinner. Especially if a little vino was included.

                                                                                                                                                                                                                                                                                                                                                                                                      But I did not get combining pickle lily with deviled eggs? Is that a tradition?

                                                                                                                                                                                                                                                                                                                                                                                                      1. re: Fowler

                                                                                                                                                                                                                                                                                                                                                                                                        pickle lily - is that what you call pickle relish? i like that!

                                                                                                                                                                                                                                                                                                                                                                                                        i think it's just a variation on deviled eggs - there are SO MANY - but it's not my fave. i don't hate it, just not my fave.

                                                                                                                                                                                                                                                                                                                                                                                                      2. re: mariacarmen

                                                                                                                                                                                                                                                                                                                                                                                                        I love when we do antipasti for lunch or dinner and that looks wonderful. Great deal on the meats. That looks like plenty of those tasty morsels to be snuffled up with some olives and cheese. And how sweet of bf to put the relish on the side

                                                                                                                                                                                                                                                                                                                                                                                                        1. re: mariacarmen

                                                                                                                                                                                                                                                                                                                                                                                                          That looks wonderful, MC! I'm a big fan of this style dinner- lots of little bites of big flavors. YUM!

                                                                                                                                                                                                                                                                                                                                                                                                          1. re: weezieduzzit

                                                                                                                                                                                                                                                                                                                                                                                                            thanks, weezie!

                                                                                                                                                                                                                                                                                                                                                                                                          2. re: mariacarmen

                                                                                                                                                                                                                                                                                                                                                                                                            The perfect summer dinner!

                                                                                                                                                                                                                                                                                                                                                                                                            1. re: mariacarmen

                                                                                                                                                                                                                                                                                                                                                                                                              I too love that kind of dinner: fun, tasty and easy on a summer night. Must see if my TJ's has that charcuterie mix....

                                                                                                                                                                                                                                                                                                                                                                                                              1. re: mariacarmen

                                                                                                                                                                                                                                                                                                                                                                                                                WHAT a perfect Scooby-Snack dinner, mc!

                                                                                                                                                                                                                                                                                                                                                                                                                1. re: mariacarmen

                                                                                                                                                                                                                                                                                                                                                                                                                  Gorgeous summer dinner, MC!

                                                                                                                                                                                                                                                                                                                                                                                                                2. Tonight I used the remainder of the smoked mullet and made smoked fish cakes. They were loaded with lemon, capers and spring onion and darn tasty. I somehow managed to keep the mashed potato light so they were like delicious little clouds rather than the hockey pucks I normally make.

                                                                                                                                                                                                                                                                                                                                                                                                                  Alongside was a seasonal treat. A riff on a Hugh Fearnley-Whittingstall recipe - roast Jerusalem artichoke salad with hazelnuts and hard goat cheese. I subbed walnuts for the hazelnuts as I picked up some lovely fresh walnuts (cracking them open is the best stress release ever) and I used a goat Gouda in place of the hard goat cheese he suggsted. A good handful of 'weeds' was mixed through at the end. It was a very nice use of the exceptionally fresh artichokes.

                                                                                                                                                                                                                                                                                                                                                                                                                  As for dinner viewing on the plasma it was a couple of episodes of the original version of The Fall and Rise of Reginald Perrin. My generation in New Zealand grew up with British sit-coms so they're comfort telly for us. Super.

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                                                                                                                                                                                                                                                                                                                                                                                                                  1. re: Frizzle

                                                                                                                                                                                                                                                                                                                                                                                                                    And the photo...

                                                                                                                                                                                                                                                                                                                                                                                                                     
                                                                                                                                                                                                                                                                                                                                                                                                                    1. re: Frizzle