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What's for Dinner #236 -- Hot Town, Summer in the City Edition [Through July 31, 2013]

Thanks to Berheenia for the title suggestion.

Hot town, summer in the city
Back of my neck getting burnt and gritty

http://www.lyricstime.com/lovin-spoon...

What's cooking in your hot town or neck of the woods?

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  1. We had mild temperatures in NYC over the weekend so I did a fair bit of cooking.

    Dinner on Friday was soyrizo and pepperjack quesadillas with purslane salad.

    Saturday I made lamb and okra stew using the small, thumb-sized okra that is popular in the Middle East. These okra had been recommended to me by a Palestinian co-worker who held that they have a sweeter flavor than domestic okra. That might be true, but what I found especially compelling was that the little pods retained their shape and texture with nary a slime slick even after cooking for a while. With its lemony tomato sauce, this is a very light and satisfying summer meal.

    Last night was neighborhood movie night and the neighbors came over for orgeat-sweetened piña coladas and an impromptu hummus tasting comparing Tribe Everything Bagel hummus versus homemade hummus bi tahini with lashings of Aleppo pepper, sumac and a deliciously assertive olive oil from Lebanon. Tonight, we continue our travels East, this time all the way to Pakistan for a weeknight lamb gosht made with Shan meat masala bolstered by a touch of Bombay biryani masala, cumin and coriander (along with the fresh leaves). There'll be raita on the side to be sure and perhaps another salad of purslane, tomatoes, cucumbers and shallots. Dessert will be ice cream of some sort: debating whether I want to dirty a bunch of vessels by making coffee ice cream or if I should just do saffron rosewater ice cream with pistachio since that requires nothing more than a teaspoon.

    9 Replies
      1. re: mariacarmen

        You sold me. Added a swirl of salted pistachios to add some contast. It tastes like warm saffron rose milk that lulled me to sleep as a child with the fragrance of roses and green cardamom perfuming the background.

      2. re: JungMann

        JM, everything you have just described sounds wonderful to me and I want it all right now! and I just finished lunch....

        1. re: JungMann

          Fantastic sounding meal for tonight. That saffron rosewater ice cream sounds amazing too. I'm glad you chose MC's request.

          1. re: JungMann

            Your meal sounds sensational JungMann. I've never seen that variety of okra before and I love the idea of a virtually slick-free okra. I'll have to keep an eye out for them. Thanks!!

            1. re: Breadcrumbs

              I'm not sure what the variety of okra is called, but the brand I purchased has good pictures on their website. http://www.maamoungrp.com/montana/en/...

              An Edible Mosaic also cooks with these small okra and has a recipe for a similar, slick-free stew from Iran: http://www.anediblemosaic.com/?p=2158

              1. re: JungMann

                Thanks JM, I've put some photos on my phone to take to the market with me. Much appreciated!!

            2. re: JungMann

              JM; recipe for the lamb and okra stew, and also for the saffron rosewater ice cream please - purty please with sugar on top?):

            3. I've got tomatillos to use so I'm doing Tomatillo-sauced enchiladas with mushrooms and Swiss chard from Rick Bayless' Everyday Mexican. I really liked them when I made them back in May for COTM. I pulled some frozen chicken tinga to put in a couple for my husband. If it doesn't have meat, it isn't dinner in his book. Probably will do the gulf-coast white rice in the same book as a side. I have a bunch of yellow squash from my garden so that will be cooked as well. Maybe he has a recipe for that too.

              3 Replies
              1. re: Njchicaa

                Love those enchiladas too Nj...yum!

                1. re: Njchicaa

                  The traditional prep. for yellow squash in my family growing up was to slice it into rounds and saute w/ browned butter and fresh dill, s&p. I still make it today.

                  1. re: ChristinaMason

                    ooh dill sounds lovely. I usually saute with basil or sage but I have a bunch of dill to use up so I am definitely going to try that!

                2. Hope you all had a wonderful weekend full of good food! I had a busy one. Saturday was dinner out at a wonderful restaurant at the north end of the city with spectacular view and even more spectacular Pork Osso Bucco. And the company was equally nice. We found out through some forwarded mail that pap has an old friend living here in the same city, so we met up with him. What fun!
                  Last night was my standard chicken picatta, with probably too many capers, but I like those little buggers.
                  And the future is here: Beef Box 3000! I'll admit I struggled with the wood pieces, so opted to go the hacked apart Sterlite box direction. I think it'll work just as well. No jerky today, I have a lot of errands to do, so I can't look after it. But, tomorrow---jerky heaven with veggie fried rice!
                  And because the plastic box was so easy, I'll probably make another so I can do a double batch or some peppers or whatever at the same time.

                   
                  18 Replies
                  1. re: alliegator

                    Woohoo, nice work on the box! I can't wait to hear about the jerky.

                    1. re: alliegator

                      Wow, allie, very creative and I can see far easier than a wooden construction!

                      1. re: alliegator

                        Sweet. If it were my house I would be working on that second box. Jerky goes fast around here. Even my kitty Cashmere eats it. Three batches ago James left the bag on the couch when he went to bed and she took it and stashed it in the closet and for almost a week I kept catching her with pieces in her theiving piehole. I found the empty bag when i went to get the laundry basket. Clever little scamp.

                          1. re: GretchenS

                            I do! She eats green olives and lettuce with ranch also. She can hear the lid come off the jar and posts up in the kitchen to get her cut.

                            1. re: suzigirl

                              that is hilarious! how can you begrudge her some jerky??

                              1. re: GretchenS

                                She gets a single piece of pet grade duck jerky every night for her snack and when her daddy makes jerky he puts some plain beef aside for little miss. No, my cats aren't spoiled. :-)

                                1. re: suzigirl

                                  Your cats and bagelman's dogs need to get together to revel in the joys of living with food-lovers.

                        1. re: alliegator

                          NICE! the jerky really doesn't take that much time to dry?

                          1. re: mariacarmen

                            Five full sun hours should do it! Turn once.
                            I'll photograph at intervals tomorrow.

                            1. re: alliegator

                              You must live in a arid climate. I suspect it would take much longer than that in my area.

                              1. re: tcamp

                                tcamp, I live in Phoenix. I could dehydrate just about anything!

                                1. re: alliegator

                                  Ah, I fully understand! I was in Mesa about a month ago during the 100+ temps. I felt like beef jerky after a few minutes outside.

                                  1. re: tcamp

                                    Hehe, I had visitors from Thailand in late spring, and the one girl inquired "why did people decide to make a city here?"

                                    But I think I've found the answer: to make beef jerky, of course:D

                          2. re: alliegator

                            Good job allie! I couldn't make out what was "embossed" on the bottom of the box..."You know you think it's..?" What's that last word?

                          3. A lightish repast at Harters Hall - due to a largish pub lunch.

                            Cooked prawns have been marinating overnight in olive oil, lemon juice, ginger and chopped fennel fronds. All that gunk will be drained off and the prawns mixed into some mayo, to which a little Tabasco will be added.

                            They'll sit on some shredded lettuce and be topped by chopped tomatoes, black olives and spring onions.

                            A Delia Smith recipe that we've been doing for more years that i care to remember.

                            1 Reply
                            1. re: Harters

                              that pub lunch sounded fantastic Harters, no wonder you went light for dinner!

                            2. The calm of vacation before the storm of work. We are going jet skiing today and making grilled lamburgers with tzatziki sauce for dinner.

                              Then it is off to Charlotte, NC and New York for business. :-|

                              9 Replies
                              1. re: Fowler

                                Wow, sounds like a fun day, and an even better day when I realized that I had misread it as "skiing" without the jet and the memories of hours on my butt in cold snow transitioned to memories of delightful sunshine and white caps.

                                1. re: Fowler

                                  Charlotte's not too bad! I promise! :) Hope you're able to eat well while in our lovely city for business...

                                  1. re: ItalGreyHound

                                    Thanks. If you could recommend some places to eat I would be most grateful. Last night was dinner at the hotel bar because I was beat tired and just plain hungry.

                                      1. re: ItalGreyHound

                                        Hi, ItalGreyHound,

                                        I am staying at a place called The Ballantyne. I would love some good local food recommendations. Maybe something like BBQ because that really is not done so well where I am from. Or on the opposite side of the spectrum a few fancy options as well. Within reason, travel times are not an issue.

                                        1. re: Fowler

                                          Fowler, trying not to go too OT here, but if I had to pick WFD any night it would be 131 Main. Blakeney location. Feel free to message me and I'll be glad to give you some other ideas!

                                          1. re: ItalGreyHound

                                            Thanks ItalGreyHound! I checked their online dinner menu and it looks good and affordable.

                                            I would take you up on your nice offer to message you but I have not figured out how to do that on this board.

                                            I see grilled grouper and brownie a la mode at 131 in my future. :-) Thank you again.

                                            1. re: Fowler

                                              One of you needs to put your Email address in your profile, and then the other can Email that person.

                                              1. re: LindaWhit

                                                Thanks Linda!

                                                Fowler - don't miss the brownie. Especially if you are stuck in a hotel room (albeit one at the Ballantyne resort - there are worse places in town, trust me :)

                                2. Last night I made Ina G's Indonesian marinated swordfish (which is a terrific recipe). some couscous, roasted brussel sprouts and butternut squash. also did some lamb kofte kebabs for lunch options this week.

                                  tonight I think will be a thai red curry with chicken, tofu, red pepper, eggplant and snap peas w/brown rice.

                                  10 Replies
                                  1. re: MAH

                                    I love that recipe and it's one of two of my usual go-tos for swordfish.

                                    1. re: fldhkybnva

                                      It is one of mine as well. I have actually used the marinade for another fish (possibly tuna? it's been awhile) only of course did not marinate near as long as the swordfish. Great flavors!

                                        1. re: roxlet

                                          It's from Back to Basics I believe.

                                          1. re: juliejulez

                                            Ah, I don't have that one, but thanks for the link, Gretchen!

                                        2. re: MAH

                                          I've made a lot of Ina's recipes but somehow this one has escaped me thus far. I'll definitely fix that. Thanks for the nudge MAH.

                                          It's definitely in Back to Basics roxlet.

                                          1. re: Breadcrumbs

                                            Sure thing. the marinade is so simple and really highlights the swordfish. the resulting texture and flavor is really terrific. My toddler loved helping whisk together the marinade with her tiny whisk and juicing and zesting the lemons with the microplane and citrus reamer.

                                            1. re: MAH

                                              How wonderful that your toddler enjoys being your sous chef MAH. Sounds like we have another Chowhound in the making!

                                              1. re: Breadcrumbs

                                                :-) I try to involve her as much as I can in the cooking process, which she loves. she doesn't eat everything we eat (yet). she avoids the spicy stronger flavors, and doesn't prefer sauces etc. but she's generally a good eater -- lots of veggies, different proteins, etc. just a plainer version of things i'm making. Others may disagree, but I tolerate that amount of preference at this age and keep her engaged in learning about different flavors and participating in the cooking process.

                                        3. We are having spaghetti with sausage.
                                          Actually, it is perciatelli...
                                          I'll brown the Italian sausage, drain the fat, maybe add finely diced green pepper (saute a bit), not sure If there is any onion left in the fridge, and add a canned sauce, yes. 4 cheese, Hunts, I believe, from the bottom shelf, $1.
                                          I'll add a bit of oregano from the garden.
                                          We'll grate mizithra cheese over.
                                          I might make some breadsticks.
                                          I'll serve a green salad along side.

                                          3 Replies
                                            1. re: wyogal

                                              Yep, making breadsticks.
                                              Flour, a bit of sugar, yeast, butter, milk, water, Italian seasoning, garlic powder, and some black pepper.
                                              I love my KA!

                                              1. re: wyogal

                                                Canned sauces can hit the spot. Like the idea of 4 cheese.

                                              2. Dinner for tonight's been decided and it's pizza.
                                                A new place has been recommended by a neighbor who claims it's the best bar style pizza she's ever had.
                                                Eat in our take out will be determined by how worse for the wear I am at the end of the day. Several visa services have told me that sending off my passport and all for a visa needed for my planned India trip in Sept. is a total crapshoot as recently, the process is a mess, and some people never see their passports again. Spending the day deciding now if I cancel hotels, and change my ticket to go somewhere else and lose what I've already paid for, or forge on possibly lose more when it's too late to change and cancel shit.
                                                Comfort food is in order, and pizza is it for me. Sometimes, only pizza will do.

                                                32 Replies
                                                1. re: alliegator

                                                  Wow. That is a tough call. I do not envy your position at all right now. I hope it all works out in your best interest. Enjoy that pizza. It sounds like an extra cheese night

                                                  1. re: suzigirl

                                                    Thanks, suzi, It is indeed and extra cheese night. But I've got to remind myself that these are #firstworldproblems and try to calm the hell down.
                                                    Maybe some ice cream for now...

                                                    1. re: alliegator

                                                      oh dear allie, how awful but it is true, first world problem... doesn't make it any less annoying though. and it is so true, sometimes only pizza will do!

                                                  2. re: alliegator

                                                    oh no! i had to send in my old passport to get a new one (in 2011, for Bolivia), and the fear was of course that they'd lose it, but i had no problem.... what a terrible dilemma! what did your other friends do?

                                                    1. re: mariacarmen

                                                      One got her visa under the old system which was efficient, but was replaced by a new outsorcing company mid-july. The other two are crapshooting it because they bought cheapy non-changeable or refundable tickets.
                                                      Only Lil' Miss Insure Everything here is all over the phone and net in a panic while stuffing my face with cookies.
                                                      Ginger snaps, though. They're pretty damn good.

                                                      1. re: alliegator

                                                        do you have trip insurance and would that cover if you didn't get your passport back? or am I reading your post too literally (I do that)?

                                                        to keep this food-related, what kind of cookies? :)

                                                        1. re: GretchenS

                                                          Gingersnaps, just from the supermarket to calm my turbulent belly.
                                                          And decision was just made. For the first time in 9 years, I will not be on the girlfriend getaway, I'm going to cut my losses, and trade out my ticket for a solo jaunt to Portugal. Always wanted to visit and sample their tasty offerings, and now I can.
                                                          I like to keep big trips food-centric and this will not let me down.

                                                          1. re: alliegator

                                                            some of the best grilled fish I have ever had in my life was at a little restaurant in Estoril -- you will have a blast!!

                                                            1. re: alliegator

                                                              Well, I am sad that you can't go with your girls but I applaud the decision to go to Portugal solo. Eat and drink yourself silly

                                                              1. re: suzigirl

                                                                I will! Look for a late Sept report.
                                                                And the ladies are quite understanding, they're just in it for more $$ than I am at this point but have all agreed to come to my place for an exchange of new cooking techniques and recipes in Nov so we can trade all the learnings, which will be a lot of fun! Teary eyes to smiles for me.

                                                                WFD will be interesting that week :D

                                                                Rice cooking now for tomorrow's veg fried rice.

                                                              2. re: alliegator

                                                                Aww, sorry India didn't work out, but Portugal sounds like a great alternative! And probably one I would have picked to start with. ;-)

                                                                1. re: alliegator

                                                                  You will LOVE Portugal and the food and wine. I was just there this past April. Best fish I've ever had.

                                                                  1. re: alliegator

                                                                    Alliegator - Portugal is SO great - and my sister just missed a trip to India a month ago when her visa didn't come through - and so did a couple of her colleagues; same problem you have been hearing about.

                                                                    You will LOVE Portugul - esp. if you like seafood, wine and sherry!

                                                                    1. re: gingershelley

                                                                      I'm just now looking back on this thread. Thanks, gs, for the thoughts on Portugal! I'm sorry your sister missed her trip, but hearing things like this make me feel better about my choice.

                                                                2. re: alliegator

                                                                  Have you tried going through a visa service? They often walk it through the embassy or consulate, or at the least, have better contacts than you might.

                                                                  How was the pizza?

                                                                  1. re: gourmanda

                                                                    I have, they were both very nice and honest with me, that it's a mess right now, and nothing could be promised.
                                                                    I'm happy with Portugal. I'm a huge shellfish fanatic, and really look forward to some new food experiences there, things that I can translate into my own cooking once home :)
                                                                    Pizza will be for dinner, I'm just snacking now.

                                                                    1. re: alliegator

                                                                      After seeing a Bourdain episode on Portugal, I *really* want to go. It's cheap, got great beaches, and the food looked stunning.

                                                                      1. re: linguafood

                                                                        Same here, I saw that episode and would love to go sometime. But, Allie, sorry to hear India didn't work out :( If it helps, my SO went there for 3 weeks and had major stomach issues for 2 of them, and he was staying in nice places (he was there for work).

                                                                        1. re: juliejulez

                                                                          Yeah, it actually does help. Thanks for that ;) I like regular digestion.

                                                                          1. re: juliejulez

                                                                            My hubby HATED India. He was also there for work. Plus he had to take all sorts of medications before he went there in order to avoid various stomach and other ailments. At least with Portugal, there's no worries about third world diseases.

                                                                            1. re: ludmilasdaughter

                                                                              I had a half dozen shots, and those pills are currently sitting in my fridge. I do believe I'll take them to the "old med" dump service at the pharmacy today as a bit of closure. I was not entering into that trip without a little bit of worry.
                                                                              Portugal (and all it's tastiness) is sitting very well with me.

                                                                        2. re: alliegator

                                                                          Good for you! Please report back on Portugal and the dishes you start to make at home from your inspiration.

                                                                          Having been to India it IS amazing, but I can understand not wanting to be in that nightmare. The saying we always heard when there was "the English invented bureaucracy, India perfected it" :)

                                                                          1. re: gourmanda

                                                                            Haha! I can believe that!
                                                                            I will attempt another year when they have the system ironed out, but I'm much more comfortable with the choice I made.
                                                                            Yay shellfish! Yay tapas!

                                                                          2. re: alliegator

                                                                            Portugal sounds wonderful allie. Well done. Planning is one of my favourite parts of a trip. So many delicious dinners await you in Portugal!

                                                                            1. re: alliegator

                                                                              Percebes, Percebes, Percebes..... was my mantra in Portugal.

                                                                              And that episode of AB No Reservations on Portagul is worth seeking out.

                                                                          3. re: alliegator

                                                                            oh Allie, what a shame. but i think i would have made the same decision you did, albeit regretfully. but would not regret the switch to Portugal at all - i've heard amazing things.

                                                                        3. re: alliegator

                                                                          Oh no, I really hate unpredictable sticky situations like this. Eat up! I'm not even a big pizza fan but sometimes it's all that will do, hopefully it will be bar-style delicious!

                                                                          1. re: alliegator

                                                                            That's horrible, but I believe there are companies who help expedite these things. Do a search. They will wait on line for you.

                                                                            1. re: alliegator

                                                                              Thanks Roxlet, but I've talked to 2 expedition folks here and several online, all confirm that right now, because of a change in their setup, things are unpredictable.
                                                                              I chose to fold, and am already rebooked for Portugal.
                                                                              Now, onto food!
                                                                              Dinner was early because I'd done what I needed to, was hungry and in need of a big ol' beer.
                                                                              Pizza was fabulous, as promised, though a little garlicky with the sauce. Perfect crust, extra cheese and a very spicy pepperoni, which I loved. It soothed my unhinged little soul quite nicely :)

                                                                               
                                                                              1. re: alliegator

                                                                                I've been to just about every country in western Europe (yes, even Andorra!) save Portugal. I have an old friend who is a true world traveler, and who has been to India many times among many, many other places, and she said that when she arrived in Portugal, she arrived at the place that would cause her to look no further. Her perfect place, she said. It's on my list, and do let us know! How exciting.

                                                                              2. re: alliegator

                                                                                I had to send my original birth certificate to Passport office to get one issued. Got the passport but they never did return the birth certificate.

                                                                                The following year I needed to get a new passport issued in my married name. They wanted me to send the original Mexican marriage license away after losing my birth certificate, a document I could at least easily get another copy of. There was NO WAY I was sending the license out. I wouldn't have the first idea how to get a copy of THAT!

                                                                                Pizza would have been my comfort food too!

                                                                              3. The weather is balmy and pleasant here in HV, but a little too cloudy to hang at the pool today... which is a bit of a shame, as I worked till 4 AM last night in order to free up my afternoon. Oh well. Work done is work done, pool be damned.

                                                                                It was a beefy weekend (cheeborgerz twice!), so we're debating a sashimi night out & some cocktails. Ya know, health food :-)

                                                                                Being that this is the same place that has the wonderful Sichuan menu, I might be tempted to throw an order of pork dumprings in along with the sashimi. It's an important source of pork after all.

                                                                                9 Replies
                                                                                1. re: linguafood

                                                                                  4AM!!...my oh my. The sashimi sounds great. We've also had quite the beefy weekend with steak nearly every night so are planning to keep it light as well.

                                                                                  1. re: linguafood

                                                                                    Hey, you're up at all hours working hard. Pork is deliciously fortifying.

                                                                                    1. re: alliegator

                                                                                      Nah, I'm just up at crazy hours, working semi-hard :-)

                                                                                      Mornings pretty much don't exist for me.

                                                                                    2. re: linguafood

                                                                                      If there's any green stuff in those dumplings I think you'll have all the major food groups covered lingua...sounds perfect to me!! ; )

                                                                                      1. re: Breadcrumbs

                                                                                        Well, dangit. They were out of spinach. Again. Grrr. So we got an order of the chengdu edamame instead (so, so good. never having regular edamame ever again after these).

                                                                                        Sashimi & pork dumplings hit the spot, tho I think the only "vegetable" in that dumpling dish is copious amounts of fresh garlic on top of the dumplings in their hot chili oil bath, along with sesame seeds. Hey, seeds are vegetables, too!

                                                                                        Had a fab Thai-pirinha: Brazilian rum, lime, coconut milk, basil.

                                                                                        1. re: linguafood

                                                                                          Garlic counts as a vegetable in my book - it's not animal or mineral :)

                                                                                          1. re: linguafood

                                                                                            Love edamame, but just know it as edamame.
                                                                                            What's the difference between regular and chengdu?

                                                                                            1. re: acssss

                                                                                              They're tossed in a delightful "sauce" of hot chile oil, dried chile peppers, slivers of ginger & garlic, and some toasted & ground Sichuan peppercorns.

                                                                                              Really, really addictive.

                                                                                              1. re: linguafood

                                                                                                Never had them, but I can picture the taste based on the ingredients and it sounds much better than the regular, salted ones I've been having!

                                                                                      2. Last night I made the most delicious sweet peppers - big things from my CSA box stuffed with Italian sausage, onion, diced zucchini, pine nuts, and goat cheese. I enjoyed the leftovers at my desk today.

                                                                                        Tonight, burritos made by spouse. The kids are home and hungry for their favorites after a great week at scout camp.

                                                                                        1. Leftover eggplant parm pita for lunch.
                                                                                          Ice coffee and molasses cookie on the porch for an afternoon snack.
                                                                                          Dinner is leftover smashed potatoes with a mushroom omelet and some Italian style greens for a simple salad. A red wine named "Flirt " is the beverage.

                                                                                          2 Replies
                                                                                          1. re: Berheenia

                                                                                            << Ice coffee and molasses cookie on the porch >>

                                                                                            Now doesn't that just sound like summer!

                                                                                            1. re: Berheenia

                                                                                              I love iced coffee. I'd have it much more often if I didn't continually drink the whole French press worth before leaving for work in the AM.

                                                                                            2. Time to eat the leftovers:
                                                                                              grilled chicken thigh
                                                                                              cucumber-tomato salad (I love using my own produce; makes me feel almost domestic)
                                                                                              feta-mint-watermelon salad
                                                                                              maybe some eggplant

                                                                                              1. Team Leftovers here, too.

                                                                                                I'll re-heat some fried chicken in the toaster oven, Deb agreed to take out some cole slaw from the coolerator. All-in-all, a pretty low impact meal.

                                                                                                7 Replies
                                                                                                1. re: steve h.

                                                                                                  I think a toaster oven is only in my kitchen want list for the sole purpose of reheating fried goodies. SO always convinces me that's not a good reason to spend money and take up counter space :) one day...! We rarely get delivery but I live for the crinkly fries from the Chinese takeout and my current insane woman strategy to keep them hot and crispy for 2nd and 3rd helpings is not only crazy but embarassing. Preheat oven with bowls inside, order food, answer door, locate fries always in 2 orders in case one suffers irreparable sog, pop the lid and load into warmed dishes, a bowl on my tray and the rest back in the oven. I think SO just likes the comedy of this all.

                                                                                                  1. re: fldhkybnva

                                                                                                    a french fry lover's gotta do what a french fry lover's gotta do!

                                                                                                    1. re: fldhkybnva

                                                                                                      That sounds perfectly rational to me.

                                                                                                      1. re: tcamp

                                                                                                        Thanks, it's part of the fun of the meal

                                                                                                      2. re: fldhkybnva

                                                                                                        Agree with SO but we have this orphan toaster oven from my older son's first apartment and it has to be 25 years old, the handle fell off way back but it still works perfectly. It has been put out on the ice at least 4 times because it is ugly and takes up valuable space but it is back again after our recent move- it sneaked on the moving van. How else to melt cheese on an open faced sandwich and it makes perfect toasted rolls!

                                                                                                        1. re: Berheenia

                                                                                                          Oh blargh, so many reasons to just get one :) I melt a lot of things with a quick run under the broiler but this seems more efficient.

                                                                                                          1. re: fldhkybnva

                                                                                                            I think we paid $60+ for ours and the BF consistently says it's the best purchase we've made. he roasts sliced potatoes in it and they come out perfect.

                                                                                                    2. Some wild rice is cooking on the stove, and a rack of lamb will be roasted on the BBQ somehow (ask the pitmaster). First up will be a Greek Salad.

                                                                                                      1 Reply
                                                                                                      1. Well, I was going to be a lazy ass and make chili cheese dogs with french fries. But my man brought me a big fat treat...wild pork tenderloin. A guy that comes into his work has a "contract" with a local golf course to rid them of the wild piggies that rut up the course. He sets traps and then sells the butchered meat. James had done him some favors so he gave him a nice tenderloin to say thanks. I just got a bottle of A1 dry rub cracked black peppercorn seasoning that will go on it and it will hit the grill. I am giddy with anticipation. Since it was kind of last minute I am tossing together a quick oakleaf, peppers and tomato salad with ginger dressing and sugar snaps from the freezer.

                                                                                                        3 Replies
                                                                                                        1. re: suzigirl

                                                                                                          Wooo! Sounds fantastical! Hope you post a pic!

                                                                                                          1. re: suzigirl

                                                                                                            How was it, suzi? Even porkier than the stupidmarket? Or much leaner as they are running around?

                                                                                                            1. re: LindaWhit

                                                                                                              It has lost the gamieness that it had as a child but was much more sweet and earthy than crappy store meat. He has me as a customer.

                                                                                                          2. Admittedly a little prematurely Fallish, but a delightfully cool and dry evening prompted roast rack of lamb with herbes de Provence & wild rice pilaf.

                                                                                                             
                                                                                                            2 Replies
                                                                                                              1. re: steve h.

                                                                                                                Rice was a little uninspired, but the lamb was good.

                                                                                                            1. Well, today was the first day at the new gig, and while I'm pretty tired, I think it's really going to be a good spot for me. Lots of nice people, and definitely will have lots more work to do, especially compared to my old job where I did nothing but play on the internets and watch movies and tv shows online all day. Hopefully once I get settled in I can come play here during the day, at least on my lunch break :)

                                                                                                              My SO also is home this week, he has a cold (I better not get it!). So, my meals this week are all pretty simple ones. Tonight is chicken "alla pizzaola". It's a Giada recipe although it originally calls for pork chops, I'm doing it with chicken breasts. They were big 12ozers so I cut each one in half lengthwise to thin them out. Brown them up, then the sauce is made with some softened onions, a can of diced tomatoes, herbes de provence, and some red pepper flakes. Sides are Chow's sauteed zucchini, and the last of the garlic bread from my freezer.

                                                                                                              10 Replies
                                                                                                              1. re: juliejulez

                                                                                                                Glad to hear you're happy with the job :D It always takes a bit to settle in, but you'll do swimmingly.
                                                                                                                Dinner sounds perfect, I've never had a Giada recipe fail me.
                                                                                                                Pls keep us updated on how work is going!

                                                                                                                1. re: juliejulez

                                                                                                                  jj, great news about the new job and yummy-sounding dinner! DON'T CATCH THE COLD! :)

                                                                                                                  1. re: juliejulez

                                                                                                                    Pizzaola--with gristly steak -- was the bane of my childhood. Your post makes me think I should reexplore this with other meats! And the steak doesn't have to be gristly, lol!

                                                                                                                    1. re: roxlet

                                                                                                                      Yes you should! Nice when you need something relatively quick, and it pretty much only uses pantry staples. It's low calorie too, especially with chicken breasts. Mine with 6oz of chicken was 289 calories (not sure how that would work out to points) I used this recipe: http://www.foodnetwork.com/recipes/gi.... It says 2 servings, but when I made it with pork and 2 servings, I had tons of sauce left over, so it worked out well for 4 this time. I also used less oil, just 1tbsp to start and added a bit more with the onions. If you do it as 2 servings, it would be great over polenta to soak up the extra sauce. I think in the end I liked it on pork chops better than the chicken.

                                                                                                                    2. re: juliejulez

                                                                                                                      Best wishes in your new job julie, dinner sounds delicious. I sure hope SO keeps his man-cold to himself!!

                                                                                                                      1. re: juliejulez

                                                                                                                        I'm glad to hear it went well! Not much to do is fun for a while but then I get antsy. This past winter and spring were insane at work for me and I was barely sleeping, eating or breathing really. I couldn't wait for it to end but now work has settled down and I can't help feeling bored much of the day but I guess it comes in waves. Hopefully you're new job will be a nice balance. Your dinner sounds perfectly simple and delicious!

                                                                                                                        1. re: juliejulez

                                                                                                                          Thanks all, I forgot to add the biggest plus... my commute is now only 25-30 minutes, instead of 50 minutes + (sometimes it took over an hour!). So, I get home earlier and I don't have to throw dinner together so quickly or risk eating at 9pm or later when it takes too long.

                                                                                                                          1. re: juliejulez

                                                                                                                            That is a huge huge plus! I hate my 10 minute commute, so I can imagine you're thrilled about cutting that time in half.

                                                                                                                            1. re: juliejulez

                                                                                                                              That is a HUGE plus! So glad it's all working out so well :)

                                                                                                                            2. re: juliejulez

                                                                                                                              I am so glad that you are fitting in.

                                                                                                                            3. Being temporarily off the low carb wagon (just wasn't possible over the weekend away,) but not using it as an excuse to behave badly, Giada's fried couscous salad was made with about 3 times the veggies and cheese it calls for. Nice and light, perfect for a warm summer night. We have tons of melons and cherries leftover but I went ahead and bought figs when I was at Trader Joe's so figs with honey will be a snakc/ dessert later.

                                                                                                                              We ended up with about 15 extra bags of hamburger and hotdog buns I'm going to have to find a use for.... can't stand to throw away food. Whatever I cant find a use for we will take to the park Friday for the ducks.

                                                                                                                              18 Replies
                                                                                                                              1. re: weezieduzzit

                                                                                                                                I hope you are joking about taking it to the park to feed the ducks. Make croutons out of it for your own consumption, but please do not feed it to ducks. I have no idea where you live, but if you have a DNR they will tell you to never feed that to water fowl.

                                                                                                                                  1. re: weezieduzzit

                                                                                                                                    Ok, just don't give it to ducks. I thought most people were aware of the reasons why that is a terrible idea.

                                                                                                                                    1. re: Fowler

                                                                                                                                      If the ducks at the parks here weren't fed by people going to the park they wouldn't get fed at all, I've seen them eat garbage- actual garbage.

                                                                                                                                      1. re: weezieduzzit

                                                                                                                                        Would the fact that ducks cannot digest bread change your opinion or decision in any way?

                                                                                                                                        You seem like a very nice person and doubt you would do anything that would harm ducks. There are also many reasons why the DNR strongly states that people do not feed ducks.

                                                                                                                                        1. re: Fowler

                                                                                                                                          I'm not going to get into a pissing contest with you about it on a food board.

                                                                                                                                          1. re: weezieduzzit

                                                                                                                                            dear weezie, you have had a very tough week. our hearts ache for the loss of your friend. but Fowler is right -- please do not give those low value carbs -- which you rightly will not eat -- to the ducks who will not know any better then to eat them. http://birding.about.com/od/birdfeede...

                                                                                                                                            1. re: weezieduzzit

                                                                                                                                              I sincerely did not consider this a "pissing contest" as you worded it. You obviously are a kind person and care about feeding animals and I am a huge animal lover as well which is why I advocated not feeding the bread to ducks.

                                                                                                                                              You had very good intentions but I just wanted to point out that it was not a good idea for the sake of the ducks.

                                                                                                                                      2. re: weezieduzzit

                                                                                                                                        Ok, I had no idea that bread was bad for ducks. No wonder folk were scowling at me when I fed ducks at the park a batch of bread destined for the Zuni chicken bread salad that had got overly browned. Oops.

                                                                                                                                        1. re: Frizzle

                                                                                                                                          i had no idea either - i've been guilty of feeding sea gulls bread.... i'm sure it's bad for them too. no more!

                                                                                                                                          1. re: mariacarmen

                                                                                                                                            Ditto! And to learn this all from Fowler makes it just ducky!

                                                                                                                                      3. re: Fowler

                                                                                                                                        Wow. I had no idea about this as I ALWAYS see people feeding bread to the ducks in the duck ponds here. That's good to know. Thanks for the info.

                                                                                                                                        1. re: ludmilasdaughter

                                                                                                                                          yeah, me neither. Haven't done it in forever, but do have many memories of feeding the geese at the hospital where my grandmother volunteered when I was a child. IIRC, she kept a loaf of bread in her car just for that purpose! Oops Nana!

                                                                                                                                      4. re: weezieduzzit

                                                                                                                                        I'm betting a food bank type place or somewhere like the Ronald McDonald House would love to have them :)

                                                                                                                                        1. re: juliejulez

                                                                                                                                          They won't take bread items (they get too much and because of the warm weather here it doesn't keep, my next door neighbor volunteers there so I asked him first,) and I don't eat bread so.... it's gotta go somewhere.

                                                                                                                                          1. re: weezieduzzit

                                                                                                                                            Oh bummer. Maybe just put it on the free section on craigslist :)

                                                                                                                                            1. re: juliejulez

                                                                                                                                              That's a good idea, we're on Craigslist all the time anyhow! We have a neighborhood network on nextdoor.com too. Maybe someone has a chest freezer or something and can store it (I don't.)

                                                                                                                                              1. re: weezieduzzit

                                                                                                                                                Whoa, neighborhood network? I'm so stuck in 1900, I'm not sure what that is but I can imagine and it sounds brilliant. We have a neighborhood counsel and I'm sure my neighbors would love this.

                                                                                                                                      5. Leftovers. Home @ 7pm. Tired. I suspect the next few days will be the same.

                                                                                                                                        Is it Friday yet?

                                                                                                                                        19 Replies
                                                                                                                                        1. re: LindaWhit

                                                                                                                                          Look on the bright side, Linda. At least you get to sleep in your own bed on the new mattress this week. I will be sleeping in hotel rooms and who knows what kind of gross stuff is on those mattresses??? :-)

                                                                                                                                          1. re: Fowler

                                                                                                                                            Point taken, Fowler. I have kittehs. You have.......well, we just won't say what you get to share your bed with. :-P

                                                                                                                                          2. re: LindaWhit

                                                                                                                                            Here's to a quick week Linda. Hopefully you have some brown goop in your freezer to tide you over until you have time to cook again!

                                                                                                                                            1. re: Breadcrumbs

                                                                                                                                              No brown gloop tonight, Bc. I actually got out on time - 5:15 (although I did have to go do some more shopping for work, and didn't get home until 7pm).

                                                                                                                                              Tonight was leftover steak, rice, and I quick-boiled the two ears of corn I got in the CSA yesterday. Lord, that corn was great!

                                                                                                                                              Still no Internet or phones @ work, but we're almost all unpacked (I have one more Rent-A-Crate) and the kitchen/lunchroom is done and set up. Hopefully Internet tomorrow and phone on Thursday. And then we'll be a real office again. :-)

                                                                                                                                              1. re: LindaWhit

                                                                                                                                                But did they get the bathroom issue resolved.

                                                                                                                                                1. re: Fowler

                                                                                                                                                  Well, the toilets and sinks work. There is t-p in 3 of the 4 stalls, and the cleaning crew (who doesn't yet have a key to the t-p dispenser, as the building manager is on vacation) put a roll of paper towels on the side of the sink - no paper towel dispenser or soap dispenser yet. I'll bring in a half bottle of hand soap tomorrow to tide us over.

                                                                                                                                                  But we don't have to walk out of our office and down the sidewalk to the public bathrooms in the other half of the building near the café. So yes, the issue is (mostly) resolved. :-)

                                                                                                                                                  1. re: LindaWhit

                                                                                                                                                    Linda, I like how you took charge and will be taking in hand soap rather than just whining and waiting for someone else to fix the problem. Great job.

                                                                                                                                                    1. re: Fowler

                                                                                                                                                      Linda's an admin manager. Getting on with things about relocations is who we are and what we do :-)

                                                                                                                                                      Back in the day, I was the procurement manager for our organisation. But one of my side-lines was the responsibility for relocations - usually into new builds. I always enjoyed it - not least because unlike most of my tasks, there was an end to the project and you could get satisfaction from that. Not, of course, when the fecking toilets failed to worked!

                                                                                                                                                      1. re: Harters

                                                                                                                                                        Yup, Harters has got it right. I do everything that no one else wants to do - including managing certain aspects of the move. Last Thursday, I walked around the old site and counted the coat hooks on the backs of office doors for removal. When I walked into the CEO's office to check to see if he had one, he remarked "Wow! You ARE thorough!"

                                                                                                                                                        Yup. I've done this about 6 times in my career. This is the stuff that people don't think about, especially moving into a building that is a new buildout. But won't it be nice to know that when we NEED coat hooks, they'll be there vs. waiting to order some and then find someone to install them?

                                                                                                                                                        It's the little things. Like having soap dispensers in the bathrooms before construction is finished. And t-p. Well, that's not just a "nice to have". It's rather important. :D

                                                                                                                                                        1. re: LindaWhit

                                                                                                                                                          Project management, the big stuff, can be a hoot or an all-consuming pain in the ass. Usually it's both.

                                                                                                                                                          Don't expect a lot of "attaboys" when it's over. Most folk don't understand what goes into a successful transition. Rather, just book the best restaurant in town, invite a friend or two along for the ride, order the best and most expensive food and wine, hoist a toast to yourself, laugh a bit and charge the meal to the company. Don't forget to laugh.

                                                                                                                                                          Well done.

                                                                                                                                                          1. re: steve h.

                                                                                                                                                            >>> just book the best restaurant in town, invite a friend or two along for the ride, order the best and most expensive food and wine, hoist a toast to yourself, laugh a bit and charge the meal to the company. <<<

                                                                                                                                                            That is also a great plan for getting yourself put on the first to get downsized (fired) list. In my former occupation I saw many people have that attitude and it did not serve them well. Ever. I think Linda's plan is probably the better path to hold onto her job while also getting ahead.

                                                                                                                                                            1. re: Fowler

                                                                                                                                                              Not if you're indispensable.

                                                                                                                                                              Besides, you always clear it ahead of time.

                                                                                                                                                              1. re: steve h.

                                                                                                                                                                Yep and everyone thinks they are indispensable until the axe comes down and they are laid off.

                                                                                                                                                                1. re: Fowler

                                                                                                                                                                  Not necessarily.

                                                                                                                                                                  As a rookie, my bosses afforded me the right amount of leeway during and after a project. A major dinner with one or two colleagues was cleared and expected. When I climbed the food chain, I took care of my people.

                                                                                                                                                                  Life is short. Giving full credit to good folk, rewarding them just makes sense. Besides, it made me feel good.

                                                                                                                                                            2. re: steve h.

                                                                                                                                                              I totally won't expect anything from the CEO. He seems to not understand all I do for the company amongst other issues between us.

                                                                                                                                                              And I've already got Dali plans for Friday evening with friends. :-) Although I won't be able to charge to the company. But I most certainly *will* be laughing with friends.

                                                                                                                                                  2. re: LindaWhit

                                                                                                                                                    Sounds like you've made excellent progress with the office Linda. It must feel pretty good knowing you can now see the light at the end of the tunnel.

                                                                                                                                                    Here's to another productive day and another great dinner. Our corn isn't quite there yet and your post really made me crave it. First corn of. The season always feels like the return of an old, dear friiend.

                                                                                                                                                2. re: LindaWhit

                                                                                                                                                  If you can fast forward time it'd be much appreciated :) I'm glad I'm not the only one already thinking of Friday.

                                                                                                                                                3. leftover pulled pork and leftover green goddess potato salad. every bit as good as last night. green salad on the side.

                                                                                                                                                  for tomorrow night's dinner, i've made a sauce for fresh wheat pasta (store bought) of shallots, garlic, the last of the Applegate Sunday bacon and minced up curly chard all sauteed in a mixture of butter and olive oil, with some granulated onion and aleppo pepper added, chicken stock, and a handful of chopped up parm regg cheese that melted into the sauce. along with will be very thin cut rib eyes which will BARELY KISS a hot grill pan. green salad too.

                                                                                                                                                  14 Replies
                                                                                                                                                  1. re: mariacarmen

                                                                                                                                                    I must have missed your first green goddess potato salad post mc. So glad to hear you're enjoying it. Did you put radishes in it?

                                                                                                                                                    1. re: Breadcrumbs

                                                                                                                                                      here you go, BC: http://chowhound.chow.com/topics/9105...
                                                                                                                                                      if you look at the pic below that post (it didn't load to the post for some reason) you'll see i did add radishes - i used my watermelon radish. i loved this dish!

                                                                                                                                                      1. re: mariacarmen

                                                                                                                                                        Oh...beautiful mc!! Your dish looks amazing and I'm totally in love with your watermelon radishes!! So glad you enjoyed that recipe as much as we did. It really is a refreshing, summery dish. Thanks so much for sharing the link. I've been travelling a lot lately and haven't been able to keep up with all the WFD excitement....much to my dismay as I take so much inspiration from all the posts here.

                                                                                                                                                        1. re: Breadcrumbs

                                                                                                                                                          thanks BC! that watermelon radish just keeps on giving - it's lasted now about 2 weeks?

                                                                                                                                                          i have enough dressing left to take to my bday picnic this saturday! (bday's not til the 6th, but it's the start of the Birthday MONTH, don't you know....)

                                                                                                                                                          AND, since i bought enough greens to make more, i made another batch last night with silken TOFU instead of mayo, and just added some lemon juice. i went overboard on the tarragon this time, so it's a tad more licorice-y than the last batch, but other than that you can't tell the two apart.

                                                                                                                                                          i'm still going to try the anchovy version, i swear!

                                                                                                                                                          1. re: mariacarmen

                                                                                                                                                            mc, love the idea of silken tofu instead of mayo -- brilliant!

                                                                                                                                                            I saw watermelon radishes at my farm stand and was so excited -- but they turned out to be inedibly hot and very woody. So disappointing, especially since their regular radishes were fantastic. :(

                                                                                                                                                            1. re: GretchenS

                                                                                                                                                              I love this idea as well, do you just mix it in until your desired consistency. I've never cooked with tofu. Well, once but it didn't go well. I actually have some silken tofu in the fridge which I was planning to use for miso soup but it doesn't need the entire container so the idea to use it as mayo in any number of salads seems intriguing.

                                                                                                                                                              1. re: fldhkybnva

                                                                                                                                                                yes, and since it wasn't the desired consistency i just added lemon juice until it was. also, in the recipe it called for blending in all the herbs that were processed into the mayo, and not putting the mayo into the food processor. but the silken tofu was more solid than mayo is, so i put it right in and blended the already processed herbs into it.

                                                                                                                                                                i've just recently started sauteing tofu (but before i started the Bittman deal), then dressing it with soy, ponzu, sesame oil, furikake, etc. it's also good cold, like a salad - same dressing, just add julienned cukes, cherry tomato halves.

                                                                                                                                                                don't get me wrong - i'm still a meat eater, through and through. see post below!

                                                                                                                                                              2. re: GretchenS

                                                                                                                                                                aw that is a bummer! you mean hot as in too spicy?

                                                                                                                                                                yeah, the tofu dressing - i've been trying to follow the Vbefore6 Mark Bittman plan (vegan except for one meal a day) and it's been an eye-opener, but i've lost a few so i'm going to keep going. as long as my dinners can be meatsapaloozas, it's all good.

                                                                                                                                                              3. re: mariacarmen

                                                                                                                                                                What a clever idea mc, I will definitely try that. Thanks!

                                                                                                                                                            2. re: mariacarmen

                                                                                                                                                              It is absolutely fantastic looking. Just lovely!

                                                                                                                                                          2. re: mariacarmen

                                                                                                                                                            I love the Applegate bacon but is it just me or does it barely any fat? I usually have at least a few tbsps from even the leanest of other brands I've cooked and drain most saving some to oil the pan for whatever else I'm going to add (eg eggs) but I can't seem to get that bacon to give it up, good thing I keep a jar of bacon grease handy.

                                                                                                                                                            1. re: fldhkybnva

                                                                                                                                                              i haven't really noticed that it's too lean or that i don't get that much bacon fat from it.... i only used two slices last night and cooked them chopped up in a pan with the already sauteing shallots and garlic (and butter and olive oil!) so i couldn't tell.

                                                                                                                                                            2. It was yet another meatball competition practice run tonight. This time it was my turn to have another go at my larb inspired balls. It's fun experimenting with meatballs but I'm getting a bit tired of them. We don't like to eat meat every night and it seems meatballs are taking up all our meat quota.

                                                                                                                                                              Anyway, tonight's meatballs used a trick from a CI recipe. I used gelatine to help bind them. I felt that I needed to do this as with all the fish sauce in the mix they were a bit too sloppy to work with easily last time. So, pork mince, shallots, garlic, fresh mint, fresh coriander, lime zest, green chilli, palm sugar, an egg and a fish sauce gelatine mix went in. After an hour or two in the fridge I added lime juice and shaped them (I was worried adding the lime juice too early might make the meat tough). They were rolled in roasted rice powder and deep fried.

                                                                                                                                                              I'm fairly happy with them now. Serving them in a spoon with a fish sauce, lime and palm sugar sauce and fresh herbs adds a brightness to them. The gelatine trick worked well with no noticeable jelly-like effect. I don't think I'm going to take the competition out but I'm pleased with my entry.

                                                                                                                                                               
                                                                                                                                                              17 Replies
                                                                                                                                                              1. re: Frizzle

                                                                                                                                                                Wow, you'd get my vote Frizzle...major YUM!

                                                                                                                                                                1. re: Frizzle

                                                                                                                                                                  When's the competition? I'm looking forward to it :)

                                                                                                                                                                  1. re: fldhkybnva

                                                                                                                                                                    August 24 is the big day. I'm done with practice runs I think but the bloke is going to do another practice of his entry.

                                                                                                                                                                    1. re: Frizzle

                                                                                                                                                                      Have you decided on an entry or can you have multiple?

                                                                                                                                                                      1. re: fldhkybnva

                                                                                                                                                                        Just one entry per person. We have to cook them on the day. I'm doing the larb ones and the bloke is entering his Mexican chipotle meatballs. I did have another braised meatball as a back up plan but I think the two hour cooking time allowance will be too short for them so I'm committed to the larb meatballs now.

                                                                                                                                                                          1. re: Frizzle

                                                                                                                                                                            This sounds like such fun!! Good luck!

                                                                                                                                                                    2. re: Frizzle

                                                                                                                                                                      you'd get my vote too, looks and sounds fantastic, all those flavors sounds like a party in the mouth!

                                                                                                                                                                      1. re: Frizzle

                                                                                                                                                                        Hmmm...sounds like you're woodshedding for a certain TV show. Good luck.

                                                                                                                                                                          1. re: linguafood

                                                                                                                                                                            International rights have been sold

                                                                                                                                                                          2. re: rjbh20

                                                                                                                                                                            Lol! I had never heard of the show until you mentioned it the first time I posted my meatball. I did download a few episodes. It's a nice concept but the bit the execution is lacking in my opinion. A shame as I like Anthony Bourdain.
                                                                                                                                                                            The choice of serving my entry in a spoon reflects my control freak nature more than anything. I want to ensure that people get fresh herbs, raw shallot and dressing in the same mouthful as the meatball.

                                                                                                                                                                            1. re: Frizzle

                                                                                                                                                                              If you like serving in a spoon, you should be a natural for this...

                                                                                                                                                                              1. re: rjbh20

                                                                                                                                                                                I'm afraid I don't have the striking looks or the tragic back story needed to be cast. Thanks for the vote of confidence in my 'spooning' skills though.

                                                                                                                                                                              2. re: Frizzle

                                                                                                                                                                                Um...the back of the neck is getting dirty, not burnt.

                                                                                                                                                                              1. re: Frizzle

                                                                                                                                                                                There's my early winner for lick the screen moment of the week. All the flavors I love the most beautifully presented!

                                                                                                                                                                              2. Upcoming Chez Harters - fish "pie".

                                                                                                                                                                                There's smoked haddock and a completely unlabelled white fish now defrosting. There'll be a cheese, wine & chive sauce. And puff pastry baked separately and served on top of the fish (rather than as a "proper pie"). Spuds and green beans to accompany.

                                                                                                                                                                                1. Sunday was a bit cool for a summer day but absolutely perfect for gardening & grilling.

                                                                                                                                                                                  I unearthed a gigantic boneless turkey breast from the freezer and a plan was hatched to make Mario Batali's Spit-Roasted Turkey Breast Porchetta-Style. All I can say is YUM! The sausage stuffing was a brilliant way to keep things moist. I wish I'd been quick enough to snap some pics of the finished bird on the spit but mr bc was so keen to eat that he'd pulled it off by the time I got out there.

                                                                                                                                                                                  I made a Blueberry Butter Cake for dessert.

                                                                                                                                                                                  I have a hankering for fish or seafood today. WFD yet to be determined.

                                                                                                                                                                                   
                                                                                                                                                                                   
                                                                                                                                                                                   
                                                                                                                                                                                   
                                                                                                                                                                                   
                                                                                                                                                                                  11 Replies
                                                                                                                                                                                  1. re: Breadcrumbs

                                                                                                                                                                                    Gorgeous! I've been hankering to try that Batali recipe! The butter cake also looks lovely. What recipe did you use for it?

                                                                                                                                                                                    1. re: roxlet

                                                                                                                                                                                      Thanks roxlet. mr bc came home last night and said he'd been thinking about that butter cake all day!! He's a pie guy so that's high praise at cucina bc!!

                                                                                                                                                                                      The recipe came from a cookbook I've neglected up to now called The Black Dog Summer Vineyard Cookbook. I found an online version for you to take a look at though:

                                                                                                                                                                                      http://www.tastebook.com/recipes/5850...

                                                                                                                                                                                      1. re: Breadcrumbs

                                                                                                                                                                                        Yummm. Ina Garten has a similar one for Thanksgiving and I made it one year when it was just me and my folks, and it was so good. Turkey breast can be so dry, but like you said, doing the stuffing really keeps it from drying out.

                                                                                                                                                                                        1. re: Breadcrumbs

                                                                                                                                                                                          I meant to add a link to the recipe for the Turkey Porchetta. Mario Batali's recipe from Italian Grill also appears here:

                                                                                                                                                                                          http://www.rachaelray.com/recipe.php?...

                                                                                                                                                                                          1. re: Breadcrumbs

                                                                                                                                                                                            Very nicely done. Stuffed stuff is fun. As is rotisserie stuff -- the ultimate meat-on-a-stick.

                                                                                                                                                                                            1. re: rjbh20

                                                                                                                                                                                              Thanks rbj and I love that characterization...you're absolutely right!

                                                                                                                                                                                              1. re: Breadcrumbs

                                                                                                                                                                                                I don't know which I am more impressed with Breadcrumbs - your wonderful meals or the photos! Great job as always on both!

                                                                                                                                                                                                  1. Last night I was pooped but I had a dinner in mind that I didn't want to miss out on. Thank goodness it was mind-numbingly simple to throw together. I have had shrimp on the brain for a few days now, but there wasn't enough to go around for the protein-fiends that we are so on Sunday when I was at Wegmans I grabbed some sea scallop and squid...I just love love squid although I'm not particularly sure why as it's so mild, but give me some tentacles and rings and I'll gobble it up. I also couldn't resist the pesto bruschetta on the Meditteranean bar so I threw it all together last night to make sauteed shrimp, scallops, and squid with garlic, shallots, butter, a splash of vermouth (my new favorite cooking alcohol) and a handful of spinach served alongside the tomato bruschetta. The sauteed seafood was outstanding. The bruschetta wasn't as I expected it to be and I think one of the few things which I have not enjoyed so much from Wegmans - it was refreshing though quite watery and kind of flavorless. I'll probably stick to homemade next time. Otherwise it was a delightful summer dinner.

                                                                                                                                                                                                     
                                                                                                                                                                                                    2 Replies
                                                                                                                                                                                                    1. re: fldhkybnva

                                                                                                                                                                                                      I had shrimp last night too. It's actually a recipe you might like as I know you don't eat a lot of carbs. http://www.skinnytaste.com/2011/12/tu...

                                                                                                                                                                                                      Very tasty. I up the amount of garlic, but I do that with almost any recipe.

                                                                                                                                                                                                      1. re: ludmilasdaughter

                                                                                                                                                                                                        Ooh that looks great! I up the amount of garlic in near everything and have recently found a feta that I enjoy so the dish is definitely on the short list.

                                                                                                                                                                                                    2. Leftovers from last night...
                                                                                                                                                                                                      It is our third farmer's market, I might go, maybe not. The local growers are not ready yet, and we had a big storm here last night, so stuff this morning may be a mess in the gardens! The downtown association that is running the market this year seems to be quite defensive about the lack of produce, although they have said that they have an out of state vendor, and local berries, I have yet to see it. I don't want to wade through craft and baked goods just to find out there is no produce. We'll see.

                                                                                                                                                                                                      1. Last night I finally found a nice ($$$$$) piece of tuna to sear. Believe it or not, have never done that before. One minute per side (by timer) cooked it a bit more than I really wanted but it was very tasty with some soy and wasabi. It was amazingly filling, I have leftovers to go on my salad for lunch today even though I felt like I pigged out on it last night.

                                                                                                                                                                                                        Today is a PERFECT summer day, sunny, low humidity, 75 maybe going up to 80. Going to try to sneak out of work early to get my grill sorted out. I still have some of those yummy tri-tip steaks and some farmstand goodies to go in a salad. Day 5 of low carb regime.

                                                                                                                                                                                                        Has anyone ever done a cross between sushi hand rolls and summer rolls -- no rice and toasted nori being the wrapper for summer roll-like filling? Seems like it would work fine except no little clump of rice to "glue" it shut.

                                                                                                                                                                                                        16 Replies
                                                                                                                                                                                                        1. re: GretchenS

                                                                                                                                                                                                          Do a google for Nori wraps, yes, some have rice, but many do not, just browse through images.
                                                                                                                                                                                                          https://www.google.com/search?q=nori+...

                                                                                                                                                                                                          1. re: wyogal

                                                                                                                                                                                                            wyogal, thank you, those pictures are FABULOUS and give me so many ideas!

                                                                                                                                                                                                            1. re: GretchenS

                                                                                                                                                                                                              At first, I googled "nori rolls without rice," but didn't get as many. I clicked on one picture that called it a nori wrap, so that's what I searched, and that changed the results to be more in line with what you are wanting.

                                                                                                                                                                                                          2. re: GretchenS

                                                                                                                                                                                                            Love love love seared tuna! I'm glad you finally had the chance to enjoy it. I usually do at most 45 minutes per side usually less and bring it up to room temperature before hand so the middle is rare but not still cold. I admire your restraint, I can't say I've ever had leftovers :)

                                                                                                                                                                                                            I have not made the sushi hand-summer rolls but my local Sushi take out place does a no rice roll which works quite well. It is cleverly called the "I like this roll" and is tuna, salmon, flounder, crab, spinach, rolled with seaweed without rice and is great! Now that I've mentioned it i can't figure out why I've never made sushi at home.

                                                                                                                                                                                                            1. re: fldhkybnva

                                                                                                                                                                                                              fldhky, I bet you mean 45 seconds (not minutes) per side. :)

                                                                                                                                                                                                              1. re: fldhkybnva

                                                                                                                                                                                                                Sounds like a terrific idea fldhky, let us know how you make out. I've never made sushi at home either.

                                                                                                                                                                                                                1. re: Breadcrumbs

                                                                                                                                                                                                                  I also happen to have some left over nori from an attempt at nori chips which didn't go well last week so it'd be a good way to use that.

                                                                                                                                                                                                                2. re: fldhkybnva

                                                                                                                                                                                                                  Gretchen, I admire your restraint too. That's my favorite way to prepare tuna as well, and I've never been lucky enough to have leftovers for lunch the next day :)

                                                                                                                                                                                                                  1. re: ItalGreyHound

                                                                                                                                                                                                                    Yea, leftover tuna = unheard of concept to me :)

                                                                                                                                                                                                                    1. re: ItalGreyHound

                                                                                                                                                                                                                      It was even better cold on a salad the next day! :)

                                                                                                                                                                                                                      1. re: GretchenS

                                                                                                                                                                                                                        I'll just bet it was, you little pill! :)

                                                                                                                                                                                                                  2. re: GretchenS

                                                                                                                                                                                                                    Cauliflower "rice" works, too. It doesn't get sticky but if you roll firmly to make sure it all stays in, the texture is very similar to rice. I miss the rice wine vinegar taste of rolls without rice so the cauliflower really works for me. I grate the cauliflower, drop it into boiling water for a few minutes, drain it very, very well and then spread it out on a tea towel to dry out quite a bit before sprinkling it with seasoned rice wine vinegar (cauliflower holds an insane amount of water.)

                                                                                                                                                                                                                      1. Tonight I am continuing on my journey through Bobby Flay's Barbecue Addiction. Making Daddy's Grilled Chicken, creamy cumin-lime cole slaw, and whole roasted Vidalia onions.

                                                                                                                                                                                                                        I was planning to do the Tuscan Smoked Rosemary Chicken but my husband buried the smoker in the shed behind all of the beach stuff and I just can't be bothered to unearth it. I'll let him pull that out sometime this week and do the chicken over the weekend.

                                                                                                                                                                                                                        1. Who Knew??

                                                                                                                                                                                                                          Happy National Cheesecake Day! No cards or balloons needed, just celebrate with a piece cake.

                                                                                                                                                                                                                          Might have to add it tonights WFD.<grin>

                                                                                                                                                                                                                          5 Replies
                                                                                                                                                                                                                          1. re: foodieX2

                                                                                                                                                                                                                            Thank-you FoodieX2!
                                                                                                                                                                                                                            The hunt is on.

                                                                                                                                                                                                                            1. re: foodieX2

                                                                                                                                                                                                                              Always good to know about foodie-day celebrations!
                                                                                                                                                                                                                              BTW.. you remind me of Joan Rivers or Woody Allen with the Who knew? funny!

                                                                                                                                                                                                                              1. re: foodieX2

                                                                                                                                                                                                                                Well, don't have the stuff to make it, but maybe I can talk DH into going by the Cheese Cake Factory on his way home and pick up dessert. Their chocolate mousse cheese cake is always a fave.

                                                                                                                                                                                                                                1. re: boyzoma

                                                                                                                                                                                                                                  Oooh, I'll take a piece of that delectable carrot cake while he's at it.

                                                                                                                                                                                                                                2. re: foodieX2

                                                                                                                                                                                                                                  I wish I had seen this earlier. Oh well. Hope you enjoyed your slice. Or two. :-)

                                                                                                                                                                                                                                3. Tonight will be BBQ Porkchops on the grill. Got some nice juicy thick cut ones from the butcher. To go with will be some Potatoes Au Gratin (also done on the grill in an 8x8 tin pan). And fresh green beans. I'm hungry already!

                                                                                                                                                                                                                                  3 Replies
                                                                                                                                                                                                                                  1. re: boyzoma

                                                                                                                                                                                                                                    Never had Potatoes Au Gratin on the grill! Does it taste very different? Smoky?

                                                                                                                                                                                                                                    1. re: acssss

                                                                                                                                                                                                                                      Actually, they are really good. I usually use a little more cheese than this recipe calls for, and cook them a little longer. But I love them. I got the recipe here: http://easygourmetdinners.com/recipe/...

                                                                                                                                                                                                                                      There are actually a lot of good bbq recipes on this site. I've made a number of them. There is a tab for bbq!

                                                                                                                                                                                                                                      My other favorite bbq potatoes are baby reds with bbq seasoning. I also do those in a tin, but you can do those in packets as well. Link is here: http://www.mccormick.com/Recipes/Sala...

                                                                                                                                                                                                                                      1. re: boyzoma

                                                                                                                                                                                                                                        Those gratin potatoes sound great...thanks for sharing the link!

                                                                                                                                                                                                                                  2. Yesterday, it was dreary and rainy so walking was out of the question as was scraping/painting the house (no, we are not done yet - ugh)... and I had almost an entire loaf of bread from that weekend when it was overly hot/humid out on the counter completely dried out.
                                                                                                                                                                                                                                    So I cut the bread into small chunks, drizzled some olive oil and spiced it up with Italian seasoning and into the oven to make croutons (thinking that I would make a nice salad for dinner).
                                                                                                                                                                                                                                    The problem was that there were so many croutons - so I decided to make herb stuffing... and then I couldn't stop - I bought some turkey breasts from the store and made chili roasted turkey breasts with herb stuffing, twice baked mashed potatoes and sweet potato casserole. No cranberry sauce, but since I have a refrigerator full of homemade jellies and jams in all flavors (tomato, strawberry, blueberry and orange/lemon) that did just fine. We had a summer thanksgiving and it was mahvelous!

                                                                                                                                                                                                                                    5 Replies
                                                                                                                                                                                                                                      1. re: GretchenS

                                                                                                                                                                                                                                        I usually keep the "fixins" for Thanksgiving, but everything just started happening so fast... :-) It was fun.

                                                                                                                                                                                                                                        1. re: acssss

                                                                                                                                                                                                                                          So creative acssss and what a delicious-sounding meal. Have done any canning this year? I've never made tomato jam but we do love it so I'm tempted to give some a try.

                                                                                                                                                                                                                                          1. re: Breadcrumbs

                                                                                                                                                                                                                                            Thank you BC - and no, no canning. I make enough for a week or two... and then make some more :-)

                                                                                                                                                                                                                                        2. Chicken Katsu Curry.
                                                                                                                                                                                                                                          Using Golden Curry mix. Unfortunately couldn't find any panko so decided to use ready breaded chicken breasts.
                                                                                                                                                                                                                                          I normally have Japanese pickles with this but haven't got any so using cornichons as a substitute.

                                                                                                                                                                                                                                          1. Tuesday has become the designated seafood day at our place.

                                                                                                                                                                                                                                            My fishmonger had wild Sockeye Salmon that looked pretty good. I also found some decent asparagus. Together they will form the nucleus of tonight's meal. Sauce and starch TBD. Wine will be a chilled rosé from the Cotes de Provence.

                                                                                                                                                                                                                                            16 Replies
                                                                                                                                                                                                                                            1. re: steve h.

                                                                                                                                                                                                                                              You can't go wrong with a designated seafood day. Your plan sounds very nice!

                                                                                                                                                                                                                                              1. re: alliegator

                                                                                                                                                                                                                                                I can't agree more. In winters, Thursdays are soup night. In summers, they become salad nights. Creatures of habit - but we are known for changing it up occasionally :-)

                                                                                                                                                                                                                                                1. re: boyzoma

                                                                                                                                                                                                                                                  It's not by design, but we seem to have "nights" too, Friday and Sunday are generally steak nights.

                                                                                                                                                                                                                                              2. re: steve h.

                                                                                                                                                                                                                                                It was a good meal. The salmon was quality and expertly prepared by Deb. The asparagus was a necessary side and an excellent counterpoint. Not sure I needed the little spuds. The blender Hollandaise, in moderation, put the meal over the top. The wine was a bit light at first but rose to the challenge.

                                                                                                                                                                                                                                                 
                                                                                                                                                                                                                                                1. re: steve h.

                                                                                                                                                                                                                                                  Very nice looking plate. How was the fish done?

                                                                                                                                                                                                                                                  1. re: rjbh20

                                                                                                                                                                                                                                                    Stovetop. An All Clad non-stick pan with a little olive oil.

                                                                                                                                                                                                                                                  2. re: steve h.

                                                                                                                                                                                                                                                    That looks sensational steve. We could have used some of Deb's Hollandaisse as our grilled sockeye was a little dry as mr bc got distracted from the grill when a coyote entered the yard and he had to chase it off.

                                                                                                                                                                                                                                                    1. re: Breadcrumbs

                                                                                                                                                                                                                                                      I hate it when uninvited wildlife show up for dinner. ;-)

                                                                                                                                                                                                                                                    2. re: steve h.

                                                                                                                                                                                                                                                      What's your approach to the blender Hollaindaise sauce? I've been wanting to try to make it but I don't want to fiddle with a double boiler.

                                                                                                                                                                                                                                                      1. re: fldhkybnva

                                                                                                                                                                                                                                                        Easiest thing in the world. 3 egg yolks in the blender, squeeze half a lemon (or so), salt & cayenne, then melt a cup of butter (2 sticks) until it's bubbling. Turn on the blender & slowly add the butter. Done.

                                                                                                                                                                                                                                                        1. re: rjbh20

                                                                                                                                                                                                                                                          Great, thanks. You have to serve pretty much immediately right?

                                                                                                                                                                                                                                                          1. re: fldhkybnva

                                                                                                                                                                                                                                                            Pretty much, though you can keep it in a warm water bath (nest two bowls) for a bit. If it gets hot it will break & if too cold it congeals. But since it takes all of about 2 minutes to make, might as well do it at the last minute.

                                                                                                                                                                                                                                                            1. re: rjbh20

                                                                                                                                                                                                                                                              Agreed. It's pretty much foolproof.

                                                                                                                                                                                                                                                              Edited to add: Then again, nothing is really foolproof. Fools can be ingenious.

                                                                                                                                                                                                                                                          2. re: steve h.

                                                                                                                                                                                                                                                            Ha! The rosé rose to the challenge. Nice looking meal.

                                                                                                                                                                                                                                                        2. While I spent a very relaxed morning tracking down cooking classes and can't miss dinners in Portugal, my beef jerky for tonight was marinating, and the beef box is up and running!
                                                                                                                                                                                                                                                          Very thinly sliced eye of round, marinated in an eyeballed mix of red curry paste, sambal oelek, lime juice and zest, fish sauce, soy sauce, a little honey and white pepper.
                                                                                                                                                                                                                                                          I'll update progression pics after dinner.

                                                                                                                                                                                                                                                           
                                                                                                                                                                                                                                                          10 Replies
                                                                                                                                                                                                                                                          1. re: alliegator

                                                                                                                                                                                                                                                            By the sounds of that, you did not make enough. You're lucky me and the cat aren't in your neck of the woods. Mmmmm

                                                                                                                                                                                                                                                            1. re: alliegator

                                                                                                                                                                                                                                                              that sounds amazing. hard to tell- are they the normal thickness of jerky - they look thicker. they look great!

                                                                                                                                                                                                                                                              1. re: mariacarmen

                                                                                                                                                                                                                                                                They are a bit thicker. Thai style jerky generally is, and the last step is shallow frying it in vegetable oil. It gets crispy on the outside, but has a more tender inside.
                                                                                                                                                                                                                                                                Here's sort of a side view, along with beef box's little cuz, rice box! For those annoying moments when you realize your day old rice isn't quite dry enough for good fried rice :)

                                                                                                                                                                                                                                                                 
                                                                                                                                                                                                                                                                1. re: alliegator

                                                                                                                                                                                                                                                                  I've only once had homemade Thai-style jerky, made by my ex's Thai mom. Delicious, and better than any jerky I've ever had.

                                                                                                                                                                                                                                                                  1. re: alliegator

                                                                                                                                                                                                                                                                    I love that you get to do this in view of a sand trap. or is that a kid's playground? :D

                                                                                                                                                                                                                                                                    1. re: LindaWhit

                                                                                                                                                                                                                                                                      Linda. we just got lucky with the playground feature! Screaming children really relax mangator in the evening. This is the end of a very large condo complex. People with kids and/or dogs get sent here. I just click my flip flopped heels 3x and chant *house next year, house next year....*

                                                                                                                                                                                                                                                                      1. re: alliegator

                                                                                                                                                                                                                                                                        LOL! I'm with you, allie. I'm an end unit in my townhouse row in my complex, but no playground. Just woods. There are kids in my row of 10 units, but they're usually inside by 7:30 or so and being tucked into bed. :-)

                                                                                                                                                                                                                                                                2. re: alliegator

                                                                                                                                                                                                                                                                  I'm in total food preservation mode right now and am very intrigued with your project..... can't wait to see the rest of the steps.

                                                                                                                                                                                                                                                                    1. re: alliegator

                                                                                                                                                                                                                                                                      I love the sound of the jerky. Especially the frying after.

                                                                                                                                                                                                                                                                    2. We decided against leftovers, and are going to a bar/restaurant where our son performs music every Tuesday night. We'll get something there.

                                                                                                                                                                                                                                                                      1. I was totally clueless about dinner today, so my man suggested pizza -- TJ's fresh dough plus another CSA box I had no idea about..... once again we got 2 quarts of golden grape tomatoes, a few eggplants, a cantaloupe, 3 onions, 3 massive cukes, 1 zuke & 2 yellow squash, a few peppers, and a few "hot" peppers that aren't.

                                                                                                                                                                                                                                                                        I sliced up a bunch of the peppers, and will augment them with some maitake shrooms.

                                                                                                                                                                                                                                                                        Sauce is homemade -- sautéed onion and tomato paste in olive oil, added a small can of diced tomatoes (why are there only big cans of crushed??) & blended with a stick blender to get it all smooth. Added a sploosh of aged balsamic and fish sauce, some fresh parsley from the CSA, s&p & cayenne.

                                                                                                                                                                                                                                                                        The stone is heating up as we speak. Mozza is the cheese of the night for the pizza.

                                                                                                                                                                                                                                                                        Nothing else is for dinner, although my beloved häagen dazs mini coffee almond crunch bars are BAAAA-AAACK at Wegmans! Happy happy joy joy!!

                                                                                                                                                                                                                                                                        A few rounds of pool shootin' later tonight, and maybe a reasonable bed time. Doubtful, tho :-)

                                                                                                                                                                                                                                                                        12 Replies
                                                                                                                                                                                                                                                                        1. re: linguafood

                                                                                                                                                                                                                                                                          Wow, I love the thought of fish sauce and balsamic in the pasta sauce. It sounds like your in for a wonderful night. I love pool but other don't really enjoy playing with me as I'm so awful...about as bad as I am at mini golf :)

                                                                                                                                                                                                                                                                          1. re: fldhkybnva

                                                                                                                                                                                                                                                                            It needed some sugar to balance the sea salt I had added, thus the balsamic. Then I remembered buttertart saying she used fish sauce in tomato salad, and decided to add a bit of that, too. You couldn't really taste either in the end, but the pizza came out fab. That TJ crust is really nice, a good crunch & a bit of a chew. I wonder if there's less yeast in it than the Wegmans dough we used to get, the latter would get WAY puffier than this one.... but the stone makes *all* the difference!

                                                                                                                                                                                                                                                                             
                                                                                                                                                                                                                                                                            1. re: linguafood

                                                                                                                                                                                                                                                                              Looks incredible lingua. Can't wait for when we will be able to smell through our computers

                                                                                                                                                                                                                                                                              1. re: acssss

                                                                                                                                                                                                                                                                                With all of the amazing things being cooked up by you fine folks on this thread, I think if I could smell it too I would have eaten my screen by now.

                                                                                                                                                                                                                                                                              2. re: linguafood

                                                                                                                                                                                                                                                                                Wow, lingua! That does indeed look beauteous.
                                                                                                                                                                                                                                                                                I'll have to try the TJ crust. Never been happy with a store bought crust, but that one looks like a winner.
                                                                                                                                                                                                                                                                                I'm also on team fish sauce. There are so many things that may be missing "something" along the way, and our fermented friends from the sea often fix it right up!
                                                                                                                                                                                                                                                                                Enjoy your evening :)

                                                                                                                                                                                                                                                                                1. re: alliegator

                                                                                                                                                                                                                                                                                  i love the TJ's fresh pizza dough. The whole wheat dough is our favorite. My new favorite combo for a quick weeknight dinner is whole wheat crust topped with a good smear of pesto, chicken and a mix of fresh mozzarella, reg shredded mozzarella and some shaved parmesan. sometimes some green olives for good measure.

                                                                                                                                                                                                                                                                                2. re: linguafood

                                                                                                                                                                                                                                                                                  Beautiful lingua...you've made me crave pizza! I agree w you about those canned tomatoes btw.

                                                                                                                                                                                                                                                                                  1. re: linguafood

                                                                                                                                                                                                                                                                                    Indeed, we don't make pizza often but when we do it's on the stone in the oven at the hottest setting.

                                                                                                                                                                                                                                                                                3. re: linguafood

                                                                                                                                                                                                                                                                                  You can get Dei Fratteli diced tomatoes in a 28oz can for $1-$1.50 on sale - even at walmart :-)

                                                                                                                                                                                                                                                                                  1. re: acssss

                                                                                                                                                                                                                                                                                    But I wanted a small can of crushed :-)

                                                                                                                                                                                                                                                                                    Which, for some reason, are nowhere to be found...

                                                                                                                                                                                                                                                                                    The blender did the trick, tho. Problem solved!

                                                                                                                                                                                                                                                                                      1. re: linguafood

                                                                                                                                                                                                                                                                                        I just freeze what I don't use in 1 cup portions. :-)

                                                                                                                                                                                                                                                                                  2. I seem to be in the mood for three thing these days - steak, eggs, and pickles - (well, I can't really remembe ra time when I wouldn't jump at the chance to eat any of these foods, but it feels more frequent or perhaps to the exclusion of wanting anything else :) I am banned from pickles for a few days while I recover from a weekend pickle binge, but breakfast for dinner is still on the table. Tonight's dinner was a brunch favorite of steak and eggs - bison rib eye topped with poached eggs and sauteed Crimini and Shiitake mushrooms sprinkled with Havarti cheese.

                                                                                                                                                                                                                                                                                     
                                                                                                                                                                                                                                                                                    1. Shakshuka, from "Plenty" by Yotam Ottolenghi and a big hunk of crusty bread.
                                                                                                                                                                                                                                                                                      I never thought I'd love an egg dish so much. Tried this two years ago and it has become one of my favorite summer dishes ... peppers, tomatoes, and spices. The first time I tasted the spicy sauce, I knew i'd be making it over and over. It

                                                                                                                                                                                                                                                                                      5 Replies
                                                                                                                                                                                                                                                                                      1. re: stockholm28

                                                                                                                                                                                                                                                                                        fabulous recipe, so yummy! and a big welcome to WFD, we are glad to have you here with us!

                                                                                                                                                                                                                                                                                        1. re: stockholm28

                                                                                                                                                                                                                                                                                          I got a shakshuka recipe from an Israeli friend of mine. I posted it in a previous thread about "breakfast egg dishes" - I too tasted it once and have been hooked ever since. Sooo good!

                                                                                                                                                                                                                                                                                          Welcome!

                                                                                                                                                                                                                                                                                          1. re: stockholm28

                                                                                                                                                                                                                                                                                            i've seen that recipe so many times and have still never made it must rectify....

                                                                                                                                                                                                                                                                                            and yes, welcome!

                                                                                                                                                                                                                                                                                            1. re: stockholm28

                                                                                                                                                                                                                                                                                              I don't know if you've had a chance to see YO prepare this dish but since it's a favourite, I thought I'd share the link just in case:

                                                                                                                                                                                                                                                                                              http://www.theguardian.com/lifeandsty...

                                                                                                                                                                                                                                                                                              There's a link to the recipe as well in case anyone else is interested.

                                                                                                                                                                                                                                                                                            2. Two new recipes tonight! Veg box inspired yellow tomato and corn gazpacho (obsessed with gazpacho a the moment) which was surprisingly good, then Mario Batali's courgette and ricotta fritters and a huge herb-strewn salad with balsamic vinaigrette. I had plans to make zabaglione with cherries for dessert but I think I'll just eat the cherries as they are.

                                                                                                                                                                                                                                                                                              4 Replies
                                                                                                                                                                                                                                                                                              1. re: helen_m

                                                                                                                                                                                                                                                                                                That sounds like something I could make on Thursday. I have lots of yellow tomatoes from the CSA as well as zukes. Hope the tomatoes hold out that long. They're very ripe.

                                                                                                                                                                                                                                                                                                1. re: linguafood

                                                                                                                                                                                                                                                                                                  If you don't think the tomatoes will last, make it today. The flavours will only get better. I had more for lunch just now.

                                                                                                                                                                                                                                                                                                   
                                                                                                                                                                                                                                                                                                  1. re: helen_m

                                                                                                                                                                                                                                                                                                    That gazopacho sounds very refreshing! Plus I adore the color.

                                                                                                                                                                                                                                                                                                    1. re: helen_m

                                                                                                                                                                                                                                                                                                      I wish I could. We have dinner & a movie planned for tonight, and I don't see myself making this for lunch just for me...

                                                                                                                                                                                                                                                                                                2. Well I think I'm coming down with SO's cold, so I'm trying to combat it with lots of Vitamin Water (no clue if it actually helps but I like to pretend it does).

                                                                                                                                                                                                                                                                                                  I had originally planned a quick thai pork and ginger stir fry but I really wanted something more "comforting", so I'm trying out a new recipe called "pork marsala saute", since I already defrosted 4 little pork chops. It's basically the same as a chicken marsala, only with cut up pieces of pork, and I'll serve over egg noodles. Nice little comfort meal I think, and chicken marsala is one of SO's favorites, so he's guaranteed to like this too I think.

                                                                                                                                                                                                                                                                                                  7 Replies
                                                                                                                                                                                                                                                                                                  1. re: juliejulez

                                                                                                                                                                                                                                                                                                    lots of liquids! lots of liquids! mamas weren't lyin'!

                                                                                                                                                                                                                                                                                                    and if you can stand it, something spicy. like chicken broth with cut jalapenos steeped in it.

                                                                                                                                                                                                                                                                                                    hope you don't get it...

                                                                                                                                                                                                                                                                                                    1. re: mariacarmen

                                                                                                                                                                                                                                                                                                      Agree! One chili pepper has over 182% of the required dv of vitamin C - plus it makes you sweat all the illness right out of your body :-)

                                                                                                                                                                                                                                                                                                      1. re: mariacarmen

                                                                                                                                                                                                                                                                                                        Oh yes, I love spicy. I'll have to find something spicy to eat. If SO wasn't here I'd be eating hot as shit stuff every night for dinner :)

                                                                                                                                                                                                                                                                                                        So far my throat just hurts a bit and I have a bit of a stuffy/runny nose. I think he had it way worse... fever, chills etc. I always drink tons of water (usually 10-12 glasses a day) so drinking fluids is no issue for me!

                                                                                                                                                                                                                                                                                                        1. re: juliejulez

                                                                                                                                                                                                                                                                                                          Airborne tablets! If they don't work, they have a tremendously good placebo effect :)

                                                                                                                                                                                                                                                                                                          1. re: alliegator

                                                                                                                                                                                                                                                                                                            I took those once and they caused some ummm issues with my digestive system :) I really do think the XXX flavor of vitamin water helps. It's the one that has tons of Vitamin C in it.

                                                                                                                                                                                                                                                                                                          2. re: juliejulez

                                                                                                                                                                                                                                                                                                            I just had a cold a few weeks ago and i am still congested in my chest. I hope for your sake that is just a light brush with a cold and not a monster. Feel better

                                                                                                                                                                                                                                                                                                          3. re: mariacarmen

                                                                                                                                                                                                                                                                                                            Very true, I'm sending my positive thoughts to your immune system. I have a friend who swears by vitamin water - "I just feel better" so whatever works :)

                                                                                                                                                                                                                                                                                                          1. re: Fowler

                                                                                                                                                                                                                                                                                                            thanks Fowler, he is as obsessed with food as all of we are! :)