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What's for Dinner #238 - The beer is too cold, [through Aug 12, 2013]

the daiquiris too fruitiful. Jimmy Buffet has a handle on summer.

It's midnight here on the left coast which can only mean mc is a year older. Happy Birthday to mc from one Leo to another.

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  1. This Leo celebrated his birthday in San Francisco with drinks at Cotogna (martinis) and dinner at Quince. The Tusks know food and wine. It was a wonderful evening.

    15 Replies
      1. re: steve h.

        look how you kept that to yourself - what's that like?! we are bday kindred spirits. i'm so glad you had a wonderful meal tonight! Happiest of happies.

        1. re: steve h.

          Happy bday steve h! Sounds like you celebrated in appropriate style!

          1. re: steve h.

            I would say that I hope it was fun, but you and Deb always have fun, it seems! Happy Birthday.

                1. re: steve h.

                  It's a gif and is supposed to sparkle, but I don't think CH supports animated gifs. :-/

                    1. re: steve h.

                      Glad your Aug 5 bday was nice! My Aug 5 bday was least chowish day ever. :(

                      Snack 2:30- cottage cheese
                      Played tennis
                      Dirty vodka martini
                      Dinner-small side salad of lettuce and some slice fried zucchini
                      Taunted with promises of sushi
                      Ate popcorn without butter while falling asleep to an episode of Royal Pains ( a show my patents watch but I don't) and Chopped.

                      Still waiting to go out to birthday dinner with my fiancé.

                      1. re: melpy

                        Happy belated, fellow Leo! Make it happen!

                    2. awwwww... thanks steve h.!

                      not for tonight's dinner, but i just made this, for Wed. night (the bf has ACTUAL FRIENDS - LIVE HUMAN BEINGS coming over for dinner.) the dinner's all him, but i made a fresh green garbanzo hummus for starters

                       
                      1. Ahem. Clears throat and raises actual white wine glass in hand "ding ding ding", proposing a toast to our two birfday 'hounds.

                        May your plates always be pretty '-)
                        Your food tasty
                        Your drinks plenty
                        Your hearts full

                        We inhaled the mushroom cream smothered chicken breasts and COTC too quickly for any pics, but my man had a surprise for me today: he made the NYT recipe for sweet corn ice cream.

                        I *seriously* recommend the recipe for you corn lovers out there -- it is rich, creamy, corny & delicious.

                        http://www.nytimes.com/recipes/101493...

                        To cut the richness, I made my first berry sauce EVER (thank goodness for food TV, eh?) by throwing some frozen berry mix into a sauce pan with a bit of butter and brown sugar. Added a generous splash of cognac, a little maple balsamic, a squeeze of lemon to add some tartness, and a wee bit of cornstarch to thicken things up. Success... sweet, sweet success!!!

                        Yah, not rocket surgery, but given that I'm usually 'sponsible for the savory thangs @casa lingua, I was pretty happy with myself. And had seconds.

                        The photo doesn't do it justice -- I clearly have to work on my plating :-D

                         
                        9 Replies
                        1. re: linguafood

                          Sounds -- and looks -- fabulous!

                          1. re: linguafood

                            Love the idea of sweet corn ice cream!

                            1. re: linguafood

                              gracias, lingua! and that corny dessert is mouthwatering. it almost makes me want to buy an ice cream maker....

                                1. re: linguafood

                                  Happy Happy to you too Lingua!

                                  Oops- it's not your birthday its MC! See what ahppens when I rush to catch up!

                                  1. re: linguafood

                                    When I was a kid, the American kids thought we were weird for eating corn desserts: sweet corn shaved ice, sticky rice with corn and coconut cream, corn and cheese ice cream. Looks like the Times are finally catching up with us! Your ice cream looks and sounds terrific.

                                    1. re: JungMann

                                      Dude, you have a history of some funky food products in your life; and now - now that we are all a bit older and more 'educated' on how wide, wide the world flavor and peeps are - you ROCK at bringing stories of foods you ate/eat, and ideas to us about what we should eat.

                                      I am all about the JM mann. Thanks for what you bring to the table of WFD!

                                      1. re: gingershelley

                                        I appreciate your support! But I even more appreciate being able to give the finger, as it were, to those cornfed classmates who now, being restaurant-loving 30yos, are instagramming the foods they made Asian kids like me feel weird for eating by making the same thing in my kitchen and posting it on Facebook. Next to their post. Revenge, like mais con hielo, is a dish best served cold.

                                  2. I'm loving the birthday vibe here today. Best wishes to MC and SH.

                                    Tonight was somewhat random. The toddler wanted 'chewy tofu' which is bean curd skin. The recipe she likes is a Fuchsia Dunlop concoction which cooks the tofu in spring onion oil and chicken stock. It's a dish best enjoyed at room temp. I made a big batch so the adults could have some as a pre-dinner snack. The adult version had pickled chilli standing in for the more toddler friendly capsicum.

                                    We also had a late main meal of a cauliflower, feta and olive gratin. It's a recipe from the current COTM. Very good although I did take a few liberties with quantities and made the dish richer than the recipe indicated. I had intended to do kale chips as well but time ran away on me so we'll do those tomorrow.

                                    1 Reply
                                    1. Happy birthday, folks!

                                      Haven't been cooking enough lately here, but passing a great butcher shop on the way home from a meeting sure helps on that front. Picked up four little lamb loin chops---about 1.25 pounds total--and marinated them in olive oil, lemon juice and zest, garlic, and garden rosemary for a couple hours. Ate with buttermilk smashed potatoes and a little arugula salad.

                                      12 Replies
                                      1. re: eight_inch_pestle

                                        This is such a classic and tasty prep for lamb and the buttermilk potatoes sound like a great way to use up a little more of that buttermilk in the fridge, SO would love it and might not need his oft usual hefty dose of buttermilk ranch he makes just for potatoes.

                                        1. re: fldhkybnva

                                          Yeah, I'm always looking for ways to use up buttermilk...especially in the summer when I don't like standing over a hot stove for pancakes and hate firing up the oven for cornbread. Thinking a buttermilk and summer fruit (peaches?) ice cream is on the horizon. If SO has some extra homemade buttermilk ranch he is free to send it over here.

                                          1. re: eight_inch_pestle

                                            Oh it's a weekly batch whip up, I'm not sure he's into sharing but he's usually pretty friendly so perhaps he can send you a jar or two.

                                          2. re: fldhkybnva

                                            Pork chops and chicken are great marinated in buttermilk :)

                                              1. re: juliejulez

                                                Huh, I never really think about that except for fried chicken. How long do you marinate for? Do you add spices/herbs?

                                                1. re: eight_inch_pestle

                                                  This is a good primer... it's so good! http://smittenkitchen.com/blog/2012/0... This marinating method is great because you can leave it in for a long time without the mushiness issue you get when using more acidic marinades... frequently an issue for me since I can't marinate stuff for only 2 hours... needs to be overnight.

                                                  I also do it on pork chops when I plan on breading them. It's really a blank slate... use whatever spices you like!

                                                  1. re: juliejulez

                                                    Hey, thanks a bunch! Will definitely give this a try, might even get some chicken marinating tomorrow. Thanks again.

                                                    1. re: eight_inch_pestle

                                                      Thanks again, juliejulez, this worked brilliantly. Report below in a separate post, but there's an open stool and drink of choice next to us if you're ever up Cascadia way.

                                              2. re: fldhkybnva

                                                buttermilk is coming on as a major summer ingredient around here... never did before, but I keep finding new uses - some from you'alls inspiration...

                                                Buttermilk dressing (realtor's, or, just a funky mix packet with sour cream, etc.)
                                                Potatoes - hot, with a dressing, cold in a dressing, dressed with vinaigrette and ranch-ish on the side.
                                                On a fine farmer's market salad of toms, cukes, tender lettuce - maybe some dill or basil, etc....

                                                Made kind of thick - like the ol' ranch dip (but maybe with some yogurt to rep for the mayo);
                                                as a burger topping, chips for snack with a libation before dinner in the heat, side for roasted/grilled shishito peppers/ grilled romaine/ etc.?

                                                I think I need to start a thread for the love of herby buttermilk dressing....

                                                1. re: gingershelley

                                                  I don't recall if you like sweets but buttermilk pie is always on call when I buy a quart of buttermilk and need to use up the rest. It is the lightest and my favorite of pies.

                                                  1. re: JungMann

                                                    I didn't even do sweets with buttermilk; I have made a buttermilk lemon tart, a buttermilk caramel sauce (my new go-too caramel for buttermilk ice cream with berries, on grilled peaches, etc.) -

                                                    And last week I made a roasted veggie tart with a buttermilk batter; quiche-ish, but with goat cheese and more tang, and lighter.

                                                    I am finding it to be as versatile in my dairy arsenal as milk and cream:)!