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What's for Dinner #239 - All Summer Long [Through August 18, 2013]

T-shirts, cut-offs, and a pair of thongs
We've been having fun all summer long

~~~~~~~~~

It's not summertime without a Beach Boys song, is it? (Although I think "thongs" means something different than when the Beach Boys wrote about them! LOL)

We've been having LOTS of fun this summer seeing what everyone's been pulling off their grill, puling out of their smoker (I'm talkin' to YOU, rjbh20!), what-am-I-going-to-cook-so-I-can-survive-the-heat, the rain, and what's-up-with-the-cool-weather-in-the-summertime?

What's being put on your dining or picnic table this week?

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  1. Haha, Before I read the whole thing, I was thinking 2 thongs?!?
    Let's get this party started with what some of you have been waiting for: Amy's Baking Company. It was WFD early on Saturday evening. I can sum it up like this--uneventful. The place is impeccably clean, and there were a small handful of other folks eating there as well. I had a small salad to start, and split the 3 cheese pizza with pap. It was decent and not undercooked. Mangator had the carbonara. Once again, decent. Samy was manning the dining room and was pleasant when he greeted us, but I felt watched like a hawk, hence no pictures of the food :( We paid and left, no broken legs, etc...
    Yesteday, I did Trini-Chinese chicken drumsticks on the grill. Oh my god!!! So, so good. I did a foil packet of various veg for the side, but the chicken was so wow.
    Tonight, I'm doing a shrimp recipe I saw on Bobby Flay's BBQ addiction yesterday. Probably over rice.
    http://www.foodnetwork.com/recipes/bo...
    Now it's time to go back and see what you've all been eating this weekend!

     
    17 Replies
    1. re: alliegator

      Allie, you sure look different with glasses on. :-) I keep seeing good things about that trini chicken but i keep hesitating because I really dislike five spice. But i keep edging closer and closer to trying it every time someone writes about how they liked it. I am liking the sound of the shrimp for dinner

      1. re: suzigirl

        I really, really need to get that lip waxed, too.
        Hmmm, I'm really trying to think what you can sub out for the 5 spice. Is there one particular component to it that you don't like? Or does the whole mix just not hit your tongue well?

        1. re: alliegator

          I had a five spice trauma as a child. My mom was not a good cook, bless her heart. She didn't have something that a recipe called for in cookies and subbed five spice. Imagine my horror when i took a bite. She never made homemade cookies(or much of anything homemade) so I choked it down. Cannot STAND five spice to this day.

          1. re: suzigirl

            Holy friggin yuck!
            Ok, I see your problem. I would try the Allspice option mentioned in the thread I linked below. You'll lose some complexity, but I don't think I could recover from something like that, either.

            1. re: alliegator

              Honestly, if i had someone that had five spice that i could barrow a smidge and retry it, I would. But to buy a whole bottle of something I am fairly sure I will hate seems illogical. I have a Penzey's here. Maybe I should go sniff some to see if it still gives me the heebies.

              1. re: suzigirl

                They'll even let you taste it at Penzey's :) What's nice too is you can buy just a little bit for a dollar or two to see if you like it once added to something.

                1. re: juliejulez

                  I didn't know you could buy a small amount there. I have always gotten the pre bottled size spices there. Thanks Julie. I will see if my store does that.

                  1. re: suzigirl

                    Well, I can't speak for Penzey's actually but I go to another spice shop (Savory Spice Shop, looks like there's one in St. Petersburg) and they let you buy small baggies versus the bottles. Worth a look at Penzey's anyway, maybe they'd even let you take a small sample to try. I know I use 5 spice in an asian BBQ sauce and it only requires 1/8th of a teaspoon.

                2. re: suzigirl

                  At risk of sounding too much like an obnoxious chow nerd....you can make your own 5 spice very easily from spices you probably already have in your cabinet. Maybe it would taste and smell better to you than commercial?

                  I make mine from anise, clove, Szechuan peppercorn, fennel, cinnamon. If you don't have the Szechuan peppercorn in your cupboard, you can sub pink or black pepper (with a little grain of paradise). Maybe you could customize it more to your tastes?

                  1. re: sedimental

                    Obnoxious chow nerd? Aren't we all to some degree? :-) I definately don't have grains of paradise. Not that lucky.

          2. re: suzigirl

            I am with you on the five spice and have been delaying the Trini Chicken as well but it's so raved about around here I feel like it's a mus try.

            1. re: suzigirl

              Here, ladies, this might interest you. I'm not sure how allspice would go with this as I don't use it, well, ever.
              http://chowhound.chow.com/topics/603735

              1. re: alliegator

                I use allspice frequently but iirc that will give a jerk flavor to the other ingredients. Five spice is what gives the marinade it's distinctive flavor. I'm not a huge fan of the spice when overused and overproportioned, so I didn't expect to be bowled over by this dish, but I definitely enjoyed it. Trini-Chinese chicken, char siu and Taiwanese pork chops are actually giving me a new appreciation for this spice blend.

            2. re: alliegator

              Yeah, I'll bet Samy was watching you like a hawk. Or more like leering. Didn't he describe himself as a Hugh Hefner type of guy/perv on the show?

              Do you have a link to the recipe for Trini Chinese Chicken? I did a bing search and came up with many but would like to try the one you like so much.

              1. re: Fowler

                it's this one, that lingua originally linked to, that a bunch of us have tried. http://www.nytimes.com/recipes/101463...

                note to lingua: I finally purchased the "correct" brand of hot sauce - Matouk's, scotch bonnet, tho even that brand has different versions, and they were out of the soca one - because of that article! the kid at the counter asked if i had read the NYT recipe! so i got the Salsa Picante version, which i'm sure it will do the trick.

                1. re: Fowler

                  I didn't get a pervy vibe, just a put that phone back in the bag vibe, hehe...
                  I use the original NY Times recipe. I could eat that chicken once a week probably forever and be a happy girl.
                  http://www.nytimes.com/recipes/101463...

                2. re: alliegator

                  Yeah, thongs ain't what they used to be..:)

                3. After our party on Saturday and a full day of bouldering on Sunday, we wanted something low key last night.
                  Grilled corn on the cobb with salted butter
                  Grilled sausages with various types of pickles (I shall win the war with my condiments)
                  thai style watermelon & radish salad

                  Now I'm in Texas. Excuse me while I stuff my face with BBQ.

                  7 Replies
                  1. re: gini

                    No excuses need. It's TX BBQ. It's da LAW.

                    1. re: gini

                      Gini,

                      Do you think you can proccur for us the recipe for that thai style watermelon salad from your party that you liked so much? Sounds refreshing.... hopefully, we have a month of hot weather left around here in SEA:)

                      And stuff some bbq for me!

                      1. re: gingershelley

                        It's this one! http://www.foodandwine.com/recipes/th...

                        I decided to do a side-by-side comparison of Black's and Kreutz BBQ. I may never eat again.

                         
                         
                        1. re: gini

                          Awesome Gini! You did the 'lockhart tour'!

                          A then-boss and I did that a few years ago when we were in San Antonio for a convention.... went a day early, and drove up to Lockhart and ate at the same two places.... I swear, the black inside of Black's couldn't exist up here in SEA - the Health Dept. would never allow it. Great food in a unique place.

                          I liked them both, for different reasons - how about you?

                          1. re: gingershelley

                            I prefer Black's. Been there a couple of times. I find the crust on Kreutz's brisket to be too crunchy and salty. I prefer Black's fatty moist brisket. Also, while sides don't matter, Black's are better than Kreutz's. For sausages, the jalapeno cheddar at Black's is just awesome.

                            1. re: gini

                              I was a rank amateur when I went; so no wonder I didn't have as much discernment. I will just have to go back until I can form a more nuanced opinion like you have!

                              1. re: gingershelley

                                Naw, as long as you had a good time, that's all that matters:). I've still never been to Smitty's. I just don't seem to have the stomach room whenever I'm out here. Maybe one day....

                    2. Last night rjbh20 made another bunch of fabulous tastes for dinner for us and some friends. This time he made:
                      -seafood sausage with cognac beurre blanc
                      -a kind of boulibaise with a more stewlike sauce and a crisp crouton
                      -duck, liver, & bacon ravioli with a creamy porcini sauce
                      -Vietnamese coconut curry with shrimp
                      -seafood done as ravioli this time, also with the cognac beurre blanc

                      Overall, everyone loved the duck ravioli best-- umami for days -- but everything was fabulous. This is the answer to the question of why we rarely go out to eat!!

                      17 Replies
                      1. re: roxlet

                        I do believe that menu hits absolutely all of my yum spots. Wow!

                        1. re: roxlet

                          "duck, liver, & bacon ravioli with a creamy porcini sauce" -
                          WOW WOW WOW!

                          1. re: mariacarmen

                            The net result was that it tasted like foie gras. It was quite spectacular.

                            1. re: Frizzle

                              Unfortunately, when he does these tasting menus, there's no time to photograph since he's so focused on getting the next one out.

                              1. re: roxlet

                                Does he even get to sit down and enjoy them himself? :-(

                                1. re: LindaWhit

                                  What he likes is being in the kitchen. It's like his own restaurant. Afterwards, he comes and sits down and talks about what everyone liked or didn't.

                                    1. re: roxlet

                                      He is very much like the person I used to be Kitchen Bitch (a.k.a. a semi-sous chef) for when a group of us cooked and ate together. Actually, he and I did the planning, cooking and plating (him mostly on the planning), everyone ate, although he would continually have the next course on his mind from a timing standpoint. We were lucky in that his wife was great with clearing the dishes (and washing if she wasn't going to be in our way) while we plated the next course.

                              2. re: roxlet

                                You forgot the seared wild salmon with sauce verte.

                                1. re: rjbh20

                                  Oops. Yes, that was no less loved for being simple. And the sauce verte was something that I think our guest would drink.

                                  I also forgot the Vietnamese coffee ice cream with chocolate chips made by our son, and the lime/cornmeal cookies made by me. There's always gotta be dessert...

                                  1. re: roxlet

                                    I could get down with some of that duck, liver and bacon ravioli.... does Mr. Roxlet (rjbh), have a filling recipe he could share with us mere mortals?

                                    1. re: gingershelley

                                      I made it up on the fly. As far as I can remember (this was dish 3 out of six), it was skinned duck breast, bacon, chicken livers (didn't have any duck liver in the house) ground fine in a food processor, browned slightly with some red wine. Reduce until dry, dash of cognac, once more in the Cuisinart with an egg & some cream. Season & stuff your ravs.

                                      1. re: rjbh20

                                        Sounds great - will borrow that idea!

                                  2. Ugh, I'm tired. Drank too much wine and had too many cupcakes at the party last night, and today at work is busy busy busy. While I would prefer to just have a sandwich or some frozen raviolis, I already defrosted some ground turkey so tonight I'll be making the chipotle meatballs from Mexican Everyday. Just going to serve with some brown rice to make it easy.

                                    I also have to do a deep cleaning on my kitchen. I was in a huge rush making my cupcakes yesterday so I made quite the mess that hasn't been cleaned up yet. And, my cupcakes overflowed a bit in the oven so there's that to clean up too. They were really ugly because of the overflow but they tasted delicious, I used Ina Garten's Beatty's Chocolate Cake recipe, it's the one w/ a cup of hot coffee in it and it always turns out so moist and delicious.

                                    1. Tonight is my last night of cooking (at least at home) until the end of the month so I am having a Caribbean-styled dinner for my SO and two other couples.

                                      Rum punch
                                      Grilled jerk chicken
                                      Grilled butter and brown sugar slices of pineapple
                                      Grilled pork with a tamarind, onion, pepper and garlic sauce
                                      Fried plantains
                                      Passion fruit and plum fruit salad
                                      A sparkling off-dry wine for dessert
                                      And more Rum punch!

                                      4 Replies
                                        1. re: Fowler

                                          Wow, that sounds fantastic. Do you use a rub for your jerk chicken?

                                          1. re: fldhkybnva

                                            Thanks fldhkybnva. For my jerk I use a rub/paste that I make out of scallions, scotch bonnet pepper, chives, thyme, allspice, nutmeg, salt and a little bit of orange juice.

                                          2. Last night was pizza so that we could play with the new pizza stone. I did a few different toppings; one with a pizza sauce, thinly sliced white onion, caprs, and then when it came out of the oven, some thinly sliced, homemade smoked trout.
                                            The second was a white pizza with toasted pine nuts, sage, capicollo, and sheep's blue cheese. This was my favourite. The final one was topped with a saute of portobellos and yellow and green zucchini from our garden. I had mine with just some sauce and a grating of Manchego. DH had just plain grated mozzarella and sauce on his.

                                            1. as i just ranted about in the last thread, i FORGOT my BF's bday is today-i thought the 12th was TOMORROW. he won't care but i like to make SOMEWHAT of a big deal of it, just so i don't feel like a total self-promoting beast, with my own month-long celebration and all. so, we have a piece of skirt steak at home which i will try to rush home and cook any way he wants - no marinating, no rub! i picked up a piece of fancy chocolate cake from a bakery, and some other snacky things he likes. then i'll take him out for more pool and cocktails. and anything else he wants! poor guy. what a terrible GF.

                                              6 Replies
                                              1. re: mariacarmen

                                                It's ok, it sounds like you're recovery plan is perfect and he'll enjoy. We always celebrate in the "accumulation of favorites" style. Skirt and chocolate cake, can't really go wrong!

                                                  1. re: mariacarmen

                                                    Sounds like a good plan for shifting on the fly.

                                                    1. re: mariacarmen

                                                      That sounds like a perfect guy night for his birthday. Wish him a happy birthday for me.

                                                      1. re: mariacarmen

                                                        Cancel that (MC) eclipse on his day with that steak-and-cake solution, and I'm sure you'll save the day. And what Berheenia said. Hehee.

                                                        1. re: mariacarmen

                                                          Oh dear! Sounds like you have a great recovery planned MC.

                                                        2. Making percatelli with Amatriciana-style sauce, sauteed broccoli rabe, and homemade breadsticks.

                                                          I've made traditional Amatriciana sauce a couple of times and neither my husband nor I was particularly impressed with it. Still, I'm trying to clean out the freezer and have a package of cubed pancetta so that's what I decided to make. I'm going to add some other flavors (basil, oregano, garlic) which will turn it into something closer to my usual quick red sauce.

                                                          1. Stress! It's what for dinner tonight. Making do with precooked chicken/apple sausages, fresh tomatoes and some more corn.

                                                            The house construction is still inside. The good news is the windows are in and the outsides are painted. The bad news is there is lots of repair work that needs to be done and it will right under the wire to be done by Thurs so that I can get all the drapes, blinds and shades up by Friday.

                                                            Did I mention my husband is turning 50 and his whole family is coming to stay with us and they arrive on Friday? And that I have 25 people coming for a birthday party on Saturday? Thankfully I decided to have it catered but still I am SO stressed out. I think there is LOTS of wine in my future.

                                                            3 Replies
                                                            1. re: foodieX2

                                                              oh goodness, that's a lot to deal with. your plan sounds excellent.

                                                              1. re: foodieX2

                                                                Whoa--just go straight for the liquor cabinet. And I love those chicken/apple sausages--no shame in that!!

                                                                1. re: foodieX2

                                                                  Yikes! Well, all I'll say is breathe, and don't worry about everything being perfect. It's family and friends; they should understand if something is still not finished.

                                                                2. Wasn't able to cook all weekend. Trying to do dinners at home this week, attack all the farmers market stuff in the fridge (and buy more of course). Tonight's plan is raw zucchini ribbon salad with almond pesto, either panzanella or gazpacho. And something to use up some fresh cranberry beans I cooked last week. I've made gazpacho several times before, but I don't think I've found "the one" yet. Any favourites out there?

                                                                  1 Reply
                                                                  1. re: equalibra

                                                                    This is "the one" for me: http://www.theguardian.com/lifeandsty... I made a batch yesterday to use up the veg box tomatoes. I love it!

                                                                  2. We are on holiday at home this week (before proper holiday home to the UK next week) so I am being cooked for, yay! Chicken thighs and drumsticks on the grill, potato salad, corn and green bean, grilled courgette and rocket salad with a lemony dressing.

                                                                    Dessert will be a piece of semolina cake we picked up from a new cafe we found on our afternoon walk. Strawberries with a splash of rosewater and a bigger splash of Cointreau to eat with it.

                                                                    1 Reply
                                                                    1. Sunday I broke down a duck.
                                                                      Leg quarters and wings went into making a confit of duck.

                                                                      The carcas was used for stock and fat and trimmings were rendered for the duck fat.

                                                                      The liver and heart were cooked and consumed as the cooks treat

                                                                      Last night was duck confit on Puy lentils with a side salad

                                                                      Tonight since the wife was out I made roasted potatoes in duck fat with creamy slow cooked scrambled eggs

                                                                      The breasts will make a nice dinner in the next day or two

                                                                       
                                                                       
                                                                       
                                                                       
                                                                      5 Replies
                                                                      1. re: scubadoo97

                                                                        It's such a useful animal -- everything but the "quack."

                                                                        1. re: scubadoo97

                                                                          lovely! confit and Puy lentils! oh, but it almost sounds like you got the best bit of it for breakfast. bravo.

                                                                          1. re: scubadoo97

                                                                            Lovely! A whole duck has been on my mind all last week.The lentils with the confit sound perfect. I hope you got enough duck fat to keep in the fridge!

                                                                            1. re: scubadoo97

                                                                              Looks and sounds great! Did you hunt down the duck or was it purchased from a store? The older I get the more I like the duck sold in stores.

                                                                              1. re: Fowler

                                                                                Purchased a frozen Maple Leaf duck from the grocery store.

                                                                            2. Yesterday, I went to a bbq at a friend's house, and brought Bing cherry/chocolate bars, and some of my newly made Jalepeno/bing cherry jelly to serve over a log of fresh goat cheese (I know, kind of a cheater aptz, but the jelly was home made!).

                                                                              There was rare, coffee/spice rubbed steak, potato salad - which I have NOT had enough of this summer - a great ceasar with excellent anchovies and croutons, homemade hummus and homemade pita, and more goodies. A perfect 75 degree day.

                                                                              Didn't need much for dinner, and had thawed out some French onion soup after all the talk on the last thread, so WFD last night was a small bowl of that and the last of my current batch of the farro salad with grilled veggies, herbs and fresh mozz cubes. Hit the spot.

                                                                              Tonight, I am craving chicken and spice, but don't feel like cooking, so am going to doctor up some thawed out Tikka Masala (from a thread on here), make a little rice with some of the nice basmati I bought at PFI Friday, and probably put in some ginger and shredded spinach at the end. That is it for tonight and should do just great!

                                                                              9 Replies
                                                                              1. re: gingershelley

                                                                                Woot, just got a call from the SO that he has a colleague in town who needs a bit of winin' and dinin' last minute-like. So I called L'abbatoir (a fave special occasion spot) and wheedled a bit to get us a 7:30 reso in the atrium for tonight. Beers at Alibi, a great local brew spot, afterward. And all on the company's dime, yessssss.

                                                                                1. re: grayelf

                                                                                  Fab dinner marred by falling down the stairs afterward. My right foot is NOT HAPPY. Had to bail on beers :-(.

                                                                                    1. re: grayelf

                                                                                      Oh no! You ok?? falling BEFORE the beers is no fun!

                                                                                      1. re: grayelf

                                                                                        Oh no. I feel so bad for you. You're supposed to fall after the beers so it doesn't hurt so much. Try to stay off that foot if you can.

                                                                                        1. re: grayelf

                                                                                          Ouch! I hope nothing is broken or sprained.

                                                                                          1. re: Fowler

                                                                                            Thanks, all. I am going to have quite the bruise (my niece will be fascinated!) but I'm pretty sure it's not broken, since I did break a bone in that foot previously. Really irritating to be laid up while I'm on hols though.

                                                                                            We had three new dishes including a Dungeness crab salad, a three mushroom app with Parmesan sabayon and a lovely duck main. I had tastes of everything, lucky me. Maybe I should have had another Aviation before attempting the stairs ;-).

                                                                                            Tonight I am going to keep it simple with a corn and cheddar souffle and a nice green salad. I'll just do my mise at the dining table whilst sitting!

                                                                                            1. re: grayelf

                                                                                              Sounds like some good eating! Next time, just impress them all by sliding down the railing :)
                                                                                              Hope the foot heals quickly.

                                                                                              1. re: alliegator

                                                                                                Thanks!

                                                                                                Tonight we'll be returning (almost) to the scene of the crime for dinner with old friends at Boneta which is right by L'abb. I haven't been since they moved so looking forward to it. Seems to be the week for fancy(ish) dining out.

                                                                                    2. BF Bday dinner success! ok, indulgence, please - i didn't cook. got home, told him we could go out and he bit. so i took him to the place i took GretchenS, argentinian-ish steakhouse around the corner from our place, we sat at the bar and split a gigantic ribeye with chimichurri, ethereally light yucca and ricotta croquetas with a rocoto aioli, a palmito salad, and some roasted potatoes. To top it of, i got a group of young women behind us to sing to him for his bday! he hates the happy bday song so i gave him a choice and he said, ok, if you can pull it off, a beatles song. He only went along because he didn't think i would do it! hah - challenge ME, will you? glass of wine in hand, it was no problem getting them to sing - they chose Obla-di! I joined in, he laughed his ass off - very much appreciated. i secretly bought them dessert to share before we left. great time. don't you double-dog dare me!

                                                                                      9 Replies
                                                                                      1. re: mariacarmen

                                                                                        Hilarious and excellent! Sounds like a fun night, you did good!!!

                                                                                          1. re: mariacarmen

                                                                                            As a Beatles fan, I would have gone with "You say it's your birthday". That way you get the birthday song and The Beatles in one double dog dare. Don't you double dog dare me neither. :-) What a fun and yummy birthday. Especially the palmito salad. My grandma used to cut down the cabbage palms and make it fresh. Amazing.

                                                                                            1. re: suzigirl

                                                                                              I let the girlies pick! Double the fun as it's one of his least favorite beatles songs.

                                                                                              Wow, i've never had fresh palmito!

                                                                                              1. re: mariacarmen

                                                                                                The fact that it was one of his least favorites is just icing on the birthday cake.
                                                                                                Hearts of palm fresh is a little tannic for lack of a better term. I love it but have not had it since i was a child hanging off my grandmas apron begging for bits while she peeled it to make swamp cabbage. Good memories.

                                                                                              1. re: mariacarmen

                                                                                                LOVE that they sang a Beatles song for his birthday. You done good, mc. :-)

                                                                                                1. re: mariacarmen

                                                                                                  Wowza, you did an excellent job turning that around. Well done!

                                                                                                  1. re: mariacarmen

                                                                                                    How fun! And when you think about it, Obla-di is about the passage of time, so kind of birthday appropriate. And how nice of you to buy them dessert.

                                                                                                  2. I have been agonizing over buying Edward Lee's book Smoke and Pickles, "Korean Southern" fusion cooking. I do not need another new cookbook! So I decided to try a few recipes over the net to pacify myself...it didn't help, they were a resounding hit!
                                                                                                    I made pulled pork sandwich with his "black barbecue sauce", a really complex thick sauce with flavors including coffee, bourbon, a hint of chocolate and plenty of spice. It was almost a mole. I made a cole slaw with red cabbage, paper thin sliced carrots, green onions, mayo and sunflower seeds. His recipe for edamame hummus with a little pool of sesame oil floated on the top, served with pita type chips as a side.

                                                                                                    It did not pacify me and my two dinner companions tonight, urged me to get the book and make more dinners for them like this! Enablers....both of them!

                                                                                                    2 Replies
                                                                                                    1. re: sedimental

                                                                                                      I've just ordered the book from the library to check out, nice to hear some rave recipe reviews. Your meal sounds very good.

                                                                                                      1. re: sedimental

                                                                                                        That pulled pork with black BBQ sauce sounds GREAT!

                                                                                                      2. Tonight was Indonesian and Filipino fare. We had chicken adobo. I can't get enough of this dish. I love the salty, tart effect of the vinegar and soy. I still haven't eaten this dish out so I think a trip to the Filipino cafe is in order again this weekend to compare my efforts against a local's.

                                                                                                        The Indonesian component was urap. A vegetable & coconut dish. Green beans, grated coconut, bean sprouts, garlic, chilli and shrimp paste. A new recipe for this dish for me but not a keeper, I think I'll revert to my old recipe.

                                                                                                         
                                                                                                         
                                                                                                        23 Replies
                                                                                                          1. re: Frizzle

                                                                                                            I still bless my foray into attempting adobo at home for introducing me to cane vinegar. Just bought another bottle yesterday. So good on sliced cukes too!

                                                                                                            1. re: Frizzle

                                                                                                              I want to make filipino food so badly. Thank you for the inspiration.

                                                                                                              1. re: gini

                                                                                                                gini, I have a wonderful and v. easy recipe for pancit bihon that I adapted from several if you want to ease into Filipino cooking...

                                                                                                                  1. re: gini

                                                                                                                    grayelf's pancit bihon

                                                                                                                    1/2 lb green cabbage, shredded or chiffonade

                                                                                                                    24 green beans, sliced thinly on the bias

                                                                                                                    1/2 onion, sliced very thinly (not diced)

                                                                                                                    2 cloves garlic, minced

                                                                                                                    1 red bird pepper, grated (this is easier to do if you freeze it first)

                                                                                                                    16 shrimp, shelled and deveined

                                                                                                                    6-7 oz pancit noodles (the golden ones), softened in hot water

                                                                                                                    4 tbsp fresh squeezed kalamansi or lime juice plus 4 tablespoons soya sauce (I like Pearl River Superior Light but any Chinese soya sauce will do -- Japanese is too strong/caramelly for this dish I find)

                                                                                                                    Or you can use 8 tablespoons of toyomansi instead (I have the Datu Puti brand in the cupboard for when I can't get fresh kalamansi but I don't think it is as good)

                                                                                                                    2 tsp fish sauce

                                                                                                                    2 raw eggs, lightly beaten (optional)

                                                                                                                    black pepper

                                                                                                                    cilantro

                                                                                                                    Soften and drain the noodles in advance. Reserve. Mix up the kalamansi, soya sauce and fish sauce. Reserve. Add 2-3 tbsp of the mildly flavoured oil of your choice and heat it up in a LARGE wok (you need room to toss). Add veggies in the order you like them done -- I usually start with the onions as I like them quite soft. Add the shrimp last (if you're out of shrimp I've used pork tenderloin or even BACON instead).

                                                                                                                    Add the noodles, tossing like a madly tossing thing. Drizzle the kalamansi mixture over top, along with generous grinds of black pepper. Now is the time to add the eggs if you want them, being sure to stir well. Heat through, top with as much chopped cilantro as you like (or none, if you don't like!) and serve to two hungry Hounds.

                                                                                                                    Note that there are more versions of pancit bihon out there than there are Filipinos! A lot of them call for rice stick noodles but the golden ones are much tastier IMO. Good luck and have fun.

                                                                                                                    1. re: grayelf

                                                                                                                      Bihon refers to rice vermicelli (cf. bee hoon in Malay and bihun in Indonesian). The golden noodles, which happen to be my favorite as well, are called pancit canton, presumably because of their Chinese origins.

                                                                                                                      There are certainly many variations of pancit bihon, but your recipe is quite different from what I am used to. Cilantro does not make its way into Filipino cookery nearly enough; I'll have to give your version a try!

                                                                                                                      1. re: JungMann

                                                                                                                        Thanks for that clarification, JungMann. When I googled bihon, I only found one pic with the golden noodles in it so I was wondering. I don't have a packet on hand to look at either, alas. I started making it with those noodles because it was served that way by the Pinoy resto near us.

                                                                                                                        As I mentioned above, this recipe is my own agglomeration of several others -- elves don't always follow the rules, ya know? I am constitutionally incapable of resisting cilantro in a dish that has anything resembling lime in it. That is deffo my own addition : -).

                                                                                                                        If you do give it a whirl, I hope you enjoy it. All the amounts are subject to your own tastes, really, so do experiment. And let me know if you like it (or if you don't!).

                                                                                                                        1. re: grayelf

                                                                                                                          When I google bihon I see the rice vermicelli and one packet of white noodles labeled golden "palabok" noodles. Are those what are you are using? Because pancit palabok is my true favorite Asian noodle of all time. There's just no way you can beat minced pork, shrimp, smoked fish, chicharron and prawn sauce on noodles with calamansi!

                                                                                                                          1. re: JungMann

                                                                                                                            I know there is a pancit dish called palabok and perhaps my version falls closer to it. I really wish I had the noodles in my pantry to check -- will try to pick some up tomorrow!

                                                                                                                            1. re: grayelf

                                                                                                                              Okay, they are called Golden Bihon Cornstarch Sticks ("the Original!") and they are made by a company called Super Q. They come in 1 lb packets of four four-oz solid noodle bricks.

                                                                                                                              1. re: grayelf

                                                                                                                                Interesting. This is my first time encountering bihon that is off-white or made from cornstarch. The recipe you suggested is a nice take on pancit bihon guisado (stir-fried bihon noodles). It differs from pancit palabok (garnished noodles) in that pancit palabok is not stir fried, but rather heated in water and then dressed with a rich prawn sauce and medley of fried pork, grilled shellfish, scallions, eggs and citrus slices. Both the noodles and the cooking method distinguish pancit palabok from pancit bihon.

                                                                                                                                In Tagalog I might casually call something like your golden cornstarch noodles "bihon para sa palabok" because of their resemblance to rice vermicelli. To add to the confusion, the thicker cornstarch noodles that Super Q calls "special palabok" are often referred to in Tagalog as pancit luglug (from the splashing sound they make when dipped in hot water).

                                                                                                                                Both pancit palabok and luglug are dishes native to the Tagalog North. You won't find them much in the Visayas region where Super Q is headquartered, which may explain some of the confusion in terminology. More interestingly, though, their part of the Visayas differs from the rest of the Philippines in that corn, rather than rice, is their traditional staple. It may be the case that cornstarch may be more economical than rice flour for noodles or just that Super Q's locals may share your appreciation of cornstarch bihon as opposed to rice! Thus ends my probably OTT explication of Filipino food terminology.

                                                                                                                                1. re: JungMann

                                                                                                                                  Nah, I love stuff like that. Thanks for the additional details. All I can add is that the golden bihon noodles are delicious and worth seeking out, whatever you may use them in.

                                                                                                              2. re: Frizzle

                                                                                                                Judging by the beautiful caramelization on your chicken, your adobo could surely compete with any cafe's lunch!

                                                                                                                1. re: JungMann

                                                                                                                  Thanks JM. Wonderful praise, especially coming from you. You're responsible for me finally exploring this cuisine.

                                                                                                                  I'm still struggling with my vinegar. I think I bought one which was too tart. I'll try asking at the shop I've discovered last weekend. They seem friendly and interested in sharing tips. It's next door to the cafe so I can indulge in lunch and some food shopping.

                                                                                                                  1. re: Frizzle

                                                                                                                    Which vinegar did you buy? Do you know the brand name or variety?

                                                                                                                    I personally use apple cider vinegar for chicken adobo because the sharp flavor and fruity background compliment the sweet and spicy flavor of my marinade. But for my aunt, I believe it's cane vinegar and mirin all the way whereas I use cane vinegar for our dipping sauces. Given its centrality in Filipino cookery, there's a wide variety of vinegars for you to try, but this blog might help draw your options into focus: http://burntlumpiablog.com/2009/05/su...

                                                                                                                    1. re: JungMann

                                                                                                                      FWIW I also use Datu Puti brand cane vinegar. It is less tart than the garden-variety white vinegar that we get in Canada, but white vinegar here is MUCH more vinegary than white vinegar available in the States, IME.

                                                                                                                      1. re: JungMann

                                                                                                                        Great article thanks. I bought palm vinegar so that explains the tartness. I'll have to figure out what to use it for now.

                                                                                                                        For adobo I've used rice vinegar before and an expensive coconut vinegar (not sap) that I found in a health shop. I'll try asking for the cane vinegar this weekend or switch to apple cider vinegar which is easy to find.

                                                                                                                        1. re: Frizzle

                                                                                                                          Palm vinegar is popular for raw fish dishes like kilawin. The aromatics like shallots, chili and lemongrass tame it. I'd imagine palm vinegar would be great in vindaloo. It certainly fits the terroir.

                                                                                                                          1. re: JungMann

                                                                                                                            Another question, the cafe had sisig on the menu but said it could be prepared 'kilawan' style'. Does this mean that they do sisig with vinegar rather than lime?

                                                                                                                          2. re: Frizzle

                                                                                                                            Cane vinegar has the advantage (at least here in Vancouver) of being super cheap too. Just bought a large bottle for $1.29 Cdn.

                                                                                                                            1. re: grayelf

                                                                                                                              I managed to pick up the datu puti brand of cane vinegar yesterday. I'm looking forward to trying it. It's a whopping $2 here - still a bargain.

                                                                                                                          3. re: JungMann

                                                                                                                            So I tried the chicken adobo at the cafe yesterday. Aside from the chicken being cooked to death I found it far less vinegary than my attempts (even with rice vinegar) and it had quite a sweet hit. I note the mirin comment you made - is a sweet note common?

                                                                                                                    2. I have no grill :(

                                                                                                                      Attempted "grilled" vegetable panino last night. Passable.
                                                                                                                      Fiancé ate pork panino.

                                                                                                                      Tonight is chicken thighs and cucumber salad. Fiancé doesn't like cucumbers so will have e to find a different side for him.

                                                                                                                      6 Replies
                                                                                                                      1. re: melpy

                                                                                                                        I have no outdoor grill either, melpy (only electric grills allowed in my complex). A grill pan and a heavy cast iron press is my "make do" - and it works for panini and burgers. Less so for chicken, unless of uniform thickness.

                                                                                                                        1. re: LindaWhit

                                                                                                                          What, no gas grilling station? You're totally missing out on your neighbors hovering around asking "What's for dinner?" :(

                                                                                                                          1. re: alliegator

                                                                                                                            They banned gas grills before I even moved into the complex just over 2 years ago. And charcoal grills were banned this summer - "master insurance purposes".

                                                                                                                            Although the way the complex is set up, they *could* have a grill pit at the end of every row (I call them spokes off the main road's "wheel") that would be far enough away from the units so as not to be an issue for insurance. I just don't think that's where they want the condo fee going, unfortunately. (The end of the spoke would be right outside my door, as I'm an end unit! LOL)

                                                                                                                            1. re: LindaWhit

                                                                                                                              LW, I can understand why a charcoal grill would be more dangerous than an electric grill (don't ask me how I know this, I just know :-)) but how do they conclude that an electric grill is more safe than a gas grill?

                                                                                                                              1. re: Fowler

                                                                                                                                Ya gotz me, Fowler. I think what happened was:

                                                                                                                                1. They banned grills on the decks off the living room about 5-6 years ago - so people had to move them to their driveway.

                                                                                                                                2. New siding put on (prior to me moving in 2 years ago). Requirement was that grills *had* to be 6' out in the driveway from the *outer edge* of the deck. I guess some people were caught grilling in the rain with their grills UNDER the decks. So if there was a flareup? That siding would go up in a flash and insurance would go up or the complex would be dropped.

                                                                                                                                3. So they banned gas grills before I moved in.

                                                                                                                                4. Master insurance company decided this year that charcoal grills also had to be banned - perhaps because of the potential for stupid people squirting lighter fluid on the charcoal while they were already lit but not flaming up as much to get to white ash coals? Again - live fire. Bad for siding.

                                                                                                                                5. Electric grills only. And they still must be 6' from the edge of the deck.

                                                                                                                                There are other complexes in my town that allow gas grills on their decks. HOWEVER - their decks are on the first floor level or a concrete slab. I'm in a townhouse, where just the garage is located on the first level. The decks are on the "main floor" - which is the 2nd level. :-/

                                                                                                                              2. re: LindaWhit

                                                                                                                                That sucks about all the grill restrictions :(
                                                                                                                                To be truthful, in my last apartment, I did use a small charcoal hibachi on my cement balcony against rules, but I know me, and I know I'm not irresponsible.
                                                                                                                                Right now, I'm lucky to be right near the grill station. It works for now because if I need something (and I always do), I can just run right in.

                                                                                                                        2. Last night we attended some DC Beer Week events, so for dinner we split a small pizza out (spinach, sausage, mushroom, and a sunny-side-up egg), sampled as many beers as we could stand, then came home and made grilled cheeses with American, Muenster, and Black Forest ham. Don't tell anyone, but I also had half a PB&J.

                                                                                                                          Tonight we must make the moqueca (a Brazilian seafood stew) that I put off yesterday. I have some jumbo shrimp and catfish that will be bathed in lime juice and added to a mix of red bell pepper, tomatoes, chilies, scallions, coconut milk, palm oil, and other goodies. Will probably serve over rice or rice angel hair. http://www.foodnetwork.com/recipes/mo...

                                                                                                                          6 Replies
                                                                                                                            1. re: ChristinaMason

                                                                                                                              Beer Week sounds like a nice event ;)
                                                                                                                              Stew recipe looks very tasty!

                                                                                                                              1. re: ChristinaMason

                                                                                                                                Yum, I got addicted to moqueca in Salvador. You need some farofa and a caipirinha!

                                                                                                                                1. re: ChristinaMason

                                                                                                                                  I always feel funny making a dish that's foreign to me without having tasted a preparation by someone who knows the cuisine. Stabbing in the dark a bit. This was my second try, and turned out not bad.

                                                                                                                                  My first foray into palm oil...not sure I'm won over to it yet, but it did give the dish a unique flavor.

                                                                                                                                   
                                                                                                                                   
                                                                                                                                  1. re: ChristinaMason

                                                                                                                                    I'll happily sample it for you! Palm oil is a very unique flavour. The colour it adds is fabulous.

                                                                                                                                  2. Well, yesterday I learned that I should never have children. Our most beloved 3 month old kitten had to get shots and while there the vet was quite concerned about an eye infection. I had noticed the past few days that I have to wipe "boogers" out of his eyes every morning but they just seemed like normal cat boogers. Well, I guess not. Between the time I left Monday morning and Monday afternoon, his right eye was half swollen and bright red. Fortunately, the vet says that we got him there in good time as a few more days and it would have been a nasty infection. On the way home, I just couldn't bear the sad face with a film of antibiotics all over his eyeballs and just started balling. We had no plans for dinner so of course I had to go to the grocery store now with my bright red sad, pathetic eyes but eventually happened upon some great seafood for dinner.

                                                                                                                                    Last night's dinner was a snapper and mahi mahi salad with a copycat Japanese steakhouse ginger dressing. I'm a spaz at the store and can never decide exactly what I want especially when I feel out of sorts which is how I've been feeling with my mother being sick and now my feline baby and so I just stood there like a goofball pondering for probably what was probably unusually long. They had both mahi mahi and red snapper and I love snapper but have never had mahi mahi and I hesitated as to which to buy but of course I wanted to try the mahi mahi though was hesitant because I love a flavorful fish and didn't want to be disappointed by a mild/cod-like fish. The fishmonger had a great idea and suggested that I split the difference and buy both. They had very distinctively different flavors and textures but both were quite nice. Even the I managed to slice my thumb in the process of making it, the dressing was really good. It wasn't exactly like the steakhouse but pretty darn close and was super simple.

                                                                                                                                     
                                                                                                                                    13 Replies
                                                                                                                                    1. re: fldhkybnva

                                                                                                                                      I do hope your mom gets out of the hospital soon. And i am sorry about your feline baby. Hope they are both better soon.
                                                                                                                                      How did you like the mahi mahi? I love the meaty texture alot. Would you share the ginger dressing? I eat quite a bit of ginger dressing but the one I like is five dollars a bottle and fresh would be so much better if i could find a recipe I like. Thanks

                                                                                                                                      1. re: suzigirl

                                                                                                                                        Thanks. I really enjoyed the mahi mahi and I was going to comment specifically about the texture, it's quite like swordfish, less silky than the snapper and unexpected but quite good. Here's the dressing recipe that I used http://allrecipes.com/recipe/famous-j.... It was pretty good although I've seen a few that include carrot which I think might make the dressing a bit thicker but the flavor was great. I also added a lot more ginger.

                                                                                                                                        Mom is scheduled to leave the hospital either Friday or Saturday which is great. Kitty is a trooper, the poor thing has yet another infection but he's all piled up on medicine so hopefully will get better soon. I really hate to think what he would have felt like if he was sick out in the wild.

                                                                                                                                        1. re: fldhkybnva

                                                                                                                                          I am glad that your mom gets out this week. The hospital is a lonely place. And good this g Take is on the mend. Glad that he will never have to know what it feels like to be sick in the wild.
                                                                                                                                          Thanks for the ginger dressing recipe. I could drink the stuff when its good. And like you, I like extra ginger. Also the extra hot ginger sodas. Yummy.

                                                                                                                                          1. re: suzigirl

                                                                                                                                            Thanks, I love ginger, and can never have enough which is hilarous as SO often complains that ginger is "too spicy" yet will gobble up dishes with loads of ginger. I think his mother must have made something with too much ground ginger or something because he won't let go of the "too spicy" opinion regarding all ginger despite evidence to the contrary :) Oooh ginger soda? That's a new one to me, mom and I love to enjoy a nice ginger beer I imagine it's the same thing?

                                                                                                                                            1. re: fldhkybnva

                                                                                                                                              Ginger beer, ginger ale, ginger soda ... same thing. Blenheims ginger ale with the red cap is damn good by itself or with liquor. I don't like to dilute it but it does make a good drink with rum.

                                                                                                                                              1. re: suzigirl

                                                                                                                                                And I use Reed's Jamaican Ginger Beer for braising my pork shoulder for pulled pork.

                                                                                                                                                1. re: LindaWhit

                                                                                                                                                  Double damn that sounds good. I have never even thought of it for pork but now that you mention it I bet that a cured ham in ginger soda would be awesome. That is going on my must try list. This is why I love it here. My hamster wheel is turning.

                                                                                                                                                  1. re: suzigirl

                                                                                                                                                    It actually doesn't add a *lot* of ginger flavor, which is why I add ground and freshly grated ginger to the BBQ sauce after it's shredded.

                                                                                                                                                    1. re: LindaWhit

                                                                                                                                                      I would love a recipe or a version of your ginger BBQ sauce. I am trying to saturate myself in the tummy soother recently.

                                                                                                                                                        1. re: LindaWhit

                                                                                                                                                          Thanks Linda. Even I can handle that :-)

                                                                                                                                                  2. re: LindaWhit

                                                                                                                                                    I can't wait for the fall. I braise a pork shoulder in Ginger Beer and Apple Cider. It is awesome, especially served with a red cabbage and apple slaw and roasted red potatoes.

                                                                                                                                                    1. re: Owtahear

                                                                                                                                                      And with meals like that, Owtahear, you MUST show up on the WFD threads much more often. Please? ;-)

                                                                                                                                      2. I was just going to forage in the freezer for dinner, but BFF's husband is out of town, and of course so is SO, so we're meeting up downtown for dinner. Going to try this place: http://www.rootdowndenver.com/wp-cont... She's been a few years ago and said she felt they were trying too hard, but has heard better things about it recently and is open to trying it again. For me, the duck tacos and lamb sliders are calling my name, saying EAT ME JULIE, EAT ME. So, we're going there. Hopefully it's not disappointing. They have a zillion cocktails too so if the food isn't great, I'll just drink away my sorrows :)

                                                                                                                                        6 Replies
                                                                                                                                        1. re: juliejulez

                                                                                                                                          You chose exactly what I think I would choose. Enjoy!

                                                                                                                                          1. re: juliejulez

                                                                                                                                            Well apparently everyone else had the same idea too, only availability was 5pm or 945pm, so we're going here instead: http://beastandbottle.com/wordpress1/... The fig & pig flatbread will definitely be in mah belly, so will the pappardelle if we decide to do entrees.

                                                                                                                                            1. re: juliejulez

                                                                                                                                              Yum to both menus. You liked the same things that stood out to me also. Eat well.

                                                                                                                                              1. re: suzigirl

                                                                                                                                                Fig and Pig looks mighty tasty, but the mussels under small plates were calling to me :)

                                                                                                                                                1. re: alliegator

                                                                                                                                                  I am not familiar with bangs island mussels. I have only had P.E.I before. I would try them though

                                                                                                                                              2. re: juliejulez

                                                                                                                                                What a great dinner! We ended up getting the fried green tomatoes with duck liver mousse (the mousse was so friggen good), the fig & pig, the grilled asparagus, and this watermelon "ravioli" which wasn't on the menu online, but it was basically two large, but thin, slices of watermelon, with... pulled pork in the middle, along with some balsamic. Sounds odd but wow was it good! We shared the papardelle main (my friend said she wanted it before I even said anything, I guess we have similar tastes), and then each had an ice cream sandwich for dessert. I also had a "lime and thyme" cocktail which was vodka, thyme simple syrup, and lime juice, and we each had a glass of chenin blanc. I am nice and full and ready for sleeps :)

                                                                                                                                            2. Upcoming, Chez Harters......a Rick Stein recipe (from French Odyssey). Daube de taureau from the Camargue. The beef has been marinating for 24 hours in onion, garlic, carot, red wine, thyme, rosemary, bay, cloves and cinnamon. It's now been drained and browned. The veg from the marinade has also been browned. And everything has now gone into a casserole, along with black olives. Just before serving, it'll be thickened with a butter/flour mix. He suggests the traditional accompaniment of macaronade - macaroni cooked till al dente. Half of it then goes in an overproof dish, to which soem of the stew liquid is added, then soem grated Parmesan. Rest of the mac goes in and more liquid and cheese. it then goe sunder the grill for a few minutes.

                                                                                                                                              1 Reply
                                                                                                                                              1. re: Harters

                                                                                                                                                Harters, that sounds great! I love the food of the Camargue; beef daube with olives & red wine? What's not to love?

                                                                                                                                                And I like the idea of the macaronade; never heard of that, but a great idea!

                                                                                                                                              2. It's all about fruit chez nous. Just as the home grown harvest ends, the greengrocer got in fantastic French apricots. Pan fried them in a little butter and sugar, let them slightly caramelise (this is based on an old Gary Rhodes recipe), and threw in a handful of blackberries at the end. Yum!
                                                                                                                                                Beetroot and carrot salad with lots of mint and lime tonight, accompanying some pork fillet.

                                                                                                                                                5 Replies
                                                                                                                                                1. re: Londonlinda

                                                                                                                                                  The apricots sound fantastic. I have never paired them with berries

                                                                                                                                                  1. re: suzigirl

                                                                                                                                                    I had grilled apricots in my quail app last night at dinner. Another winning (though of course not desserty) option that I wouldn't necessarily have thought I'd like.

                                                                                                                                                  2. re: Londonlinda

                                                                                                                                                    Sounds great! I adore apricots, but their season goes by so quickly here.

                                                                                                                                                    1. re: roxlet

                                                                                                                                                      Good seasonal apricots are de bomb; my favorite rendition last year was grilled with a good wild honey, lime and cognac, and served with earl grey sorbet. Heaven!

                                                                                                                                                    2. re: Londonlinda

                                                                                                                                                      Speaking of old Gary Rhodes recipes....he does similar with pan fried plums as an accompaniment to duck. The key is in a very western looking red wine sauce but flavoured with star anise and Chinese 5 spice powder. It's definely a Rhodes take on the Cantonese classic of duck with plum sauce. Rather fab - and it reminds me I havnt cooked it for ages.

                                                                                                                                                      Congrats on getting decent apricots - they always seem to be either rock hard or soft and woolly.

                                                                                                                                                    3. Pulled thinly-sliced boneless skinless chicken breasts out of the freezer. I have proscuitto, goat cheese, and sage out in the garden. Thinking about rolling that stuff up in the chicken and then baking them. I also saw a picture of little zucchini cakes made in a mini-muffin pan so I may try that too. The only thing that won't be an experiment will be the baked potato on the side.

                                                                                                                                                      14 Replies
                                                                                                                                                      1. re: Njchicaa

                                                                                                                                                        Njchicaa, PLEASE link the zucchini cake muffins? I just got 4 more zucchini, and really don't want to make more soup. :-)

                                                                                                                                                        1. re: LindaWhit

                                                                                                                                                          I'd like to see the muffin recipe, too.
                                                                                                                                                          Also, LW, I made zucchini bread for the Chow recipe over the weekend, and it came out great!
                                                                                                                                                          http://www.chow.com/recipes/30429-zuc...

                                                                                                                                                          1. re: LindaWhit

                                                                                                                                                            Linda, these are not the muffins obviously, but here's a recipe for zucchini pancakes http://www.foodnetwork.com/recipes/in... and a skillet meal with zucchini http://www.skinnytaste.com/2013/08/sk...

                                                                                                                                                            1. re: juliejulez

                                                                                                                                                              Plus one on the zucchini pancakes (my recipe calls them fritters but same-ish). I'm also quite a fan of zucchini soup as you can serve it cold and/or freeze it for later.

                                                                                                                                                            2. re: LindaWhit

                                                                                                                                                              I'll have to see if I can remember where I saw them. I didn't even click on the recipe. I just saw them and thought "that's a great idea!" and moved on. I wound up taking my mother's mini-muffin pan a couple of months ago when she moved which is the only reason it even caught my eye. I've gone all these years without any kind of muffin pan. No cupcakes or morning muffins here! haha

                                                                                                                                                                1. re: juliejulez

                                                                                                                                                                  No but that is basically what I saw. The recipe I have in my mind is similar too... going to add some fresh basil, parmesan cheese, and maybe some diced tomato from the garden. Oh and a minced garlic clove too.

                                                                                                                                                                  1. re: Njchicaa

                                                                                                                                                                    I want to say I've made some before... but now I can't remember if I really did, or if it was the broccoli fritters from Smitten Kitchen I'm thinking of. Anyway, let us know how they turn out, I love zucchini and can get it super cheap at the farm store near my house.

                                                                                                                                                                    1. re: juliejulez

                                                                                                                                                                      oh those broccoli fritters are delicious! I've definitely made them!

                                                                                                                                                                      I'm trying it because, like anyone who grows zucchini in the summer, I have more than I know what to do with. My friends and family are all loaded up and the parrot is so sick of it that she throws it out of her cage when she finds it in her bowl.

                                                                                                                                                                      We shall see!

                                                                                                                                                                      1. re: Njchicaa

                                                                                                                                                                        The skinnytaste site has tons of zucchini ideas. I want to try her "boats", she has an italian type one, and a "taco" type one.

                                                                                                                                                                        1. re: juliejulez

                                                                                                                                                                          oh I make Zucchini Boats all the time. I learned them from a favorite restaurant in Cozumel. Hollow out the squash, put a thin strip of cream cheese down the middle, top with a spicy tomato sauce with lots of oregano in it, cover with shredded cheese (any melty white one will do--I ususally use mozzarella) and then top with lots of freshly chopped parsley. Super-YUM!

                                                                                                                                                                          The Cooks Illustrated cookbook has a good recipe for stuffed zucchini boats with corn and black beans. I made it last year and remembered that we loved it as did the friends that I gave the extras to.

                                                                                                                                                                        2. re: Njchicaa

                                                                                                                                                                          too funny...my husband has almost the same reaction when he sees zucchini on his plate. Bet it's cuter when your parrot does it...;)

                                                                                                                                                                2. re: LindaWhit

                                                                                                                                                                  It isn't a great picture but you can get the general idea of what I made. I combined shredded zucchini/summer squash, garlic, onion, bread crumbs, parmesan cheese, diced tomato, shredded mozzarella, sour cream, fresh basil, egg, salt, pepper, and red pepper flakes. Baked at 350 for 45 minutes or so. They were a bit salty due to the salt I used to try to get a lot of the liquid out of the squash but otherwise I thought they were great.

                                                                                                                                                                   
                                                                                                                                                                  1. re: Njchicaa

                                                                                                                                                                    These look awesome. I think I have a muffin pan ...

                                                                                                                                                              1. I'm undecided on exactly where dinner will go exactly, but I know the region it will end up in: the Sichuan Province.
                                                                                                                                                                Luckily, I have complete control over my own meal's destiny, because I'm making a mini meatloaf and mashed taters for the menfolk.
                                                                                                                                                                I'm thinking something with crab for my own dinner, I just know I want it to bring the heat! Before, well, the heat brings the heat. We'll be returning to the 112-113 range late in the week, and I'll be back on the fresh fruit and ice cream diet.

                                                                                                                                                                22 Replies
                                                                                                                                                                1. re: alliegator

                                                                                                                                                                  I would happily eat either one of those dinners. If i start to bitch about the heat here, just remind me what you deal with to shut me up.

                                                                                                                                                                  1. re: suzigirl

                                                                                                                                                                    It's a dry heat...
                                                                                                                                                                    :P
                                                                                                                                                                    I actually can't believe I made it this far into the summer without hacking my hair into a pixie cut.
                                                                                                                                                                    One thing I've learned to do to deal with the heat, and the desire in the household to not eat the same things all the time is to do some daytime cooking. Taters are done, meatloaf baking away now, before the sun hits the wall that is the kitchen. Then I wait until it goes down before I make my own dinner.
                                                                                                                                                                    Wow, as I type that out, it all sounds like quite ridiculous measures to get dinner served!

                                                                                                                                                                    1. re: alliegator

                                                                                                                                                                      It doesn't sound rediculous. It sounds like a smart plan. And we do not have the luxury of a dry heat. You could wring the air out like a sponge here sometimes.

                                                                                                                                                                      1. re: suzigirl

                                                                                                                                                                        I hear that. It is 77 degrees out at the moment but 98% humidity. I have the windows closed and the AC still on. Hoping to turn it off tomorrow when the cold front comes through.

                                                                                                                                                                        And I'm not at all smart about cooking when it is hot out. I'll fire up the stove inside the house regardless of the temperature... hence the large electric bill.

                                                                                                                                                                        1. re: Njchicaa

                                                                                                                                                                          You sounds like me. I cook whatever, whenever. It is pretty much hot all the time so if i didn't just cook what i want I would never get a stew or a meatloaf.

                                                                                                                                                                  2. re: alliegator

                                                                                                                                                                    Well, it sure isn't going in the crab direction. Chicken it is for protein and I'll make it hot!
                                                                                                                                                                    And as much as it may clash, a bottle of Moet was procured at the local beverage mega mart--our lowball offer on the desired chunk of desert was accepted.
                                                                                                                                                                    I'm shocked, but pleasantly so! Onward to what I want for my kitchen. No pre determined layouts, it's all me. And the man, and a bunch of builders, etc... you get it.

                                                                                                                                                                    1. re: alliegator

                                                                                                                                                                      Whooty whoot whoot! Time to crack open the bubbles. I am so glad for all three of you. I can't wait to hear the highlights and headaches along the way. Congrats on your own chunk of desert.

                                                                                                                                                                      1. re: alliegator

                                                                                                                                                                        I missed this announcement, allie! HOW EXCITING! Check out various kitchen stores to figure out the layout that you want - it really helps being IN an actual (albeit fake) kitchen to realize what works and what doesn't.

                                                                                                                                                                        Have FUN!

                                                                                                                                                                        1. re: alliegator

                                                                                                                                                                          Congrats on the property aquisition allie - and enjoy the champagne!

                                                                                                                                                                          1. re: alliegator

                                                                                                                                                                            Thank you, lovely ladies!
                                                                                                                                                                            I'll admit, I was completely shocked, and don't have much of a plan in place, but I will be all over the kitchen stores like white on freakin' rice.
                                                                                                                                                                            Do not care if it's laminate floors elsewhwere, do not need antique doorknobs carried in from Mexico on an ancient donkey, the kitchen is where it's at.
                                                                                                                                                                            Lots of headaches, and joy, to come--I'll update as things happen. But just lots of planning, and replanning and all to do.

                                                                                                                                                                                1. re: alliegator

                                                                                                                                                                                  Pap is probably designing his new Man Cave there as I type this. :-)

                                                                                                                                                                                  Congratulations and now your WFD buddies have a new place to visit/crash for free!!

                                                                                                                                                                                  1. re: Fowler

                                                                                                                                                                                    Believe me when I say that nothing short of dual masters will do ;) But pap was generous enough to demand that we accept some help with the $ (don't make me angry, young lady), so he will get the main main suite.
                                                                                                                                                                                    Unfortunately, mangator is delayed with some banking stuff (to be expected), so now dinner may be a little slipshod.
                                                                                                                                                                                    But the bubbly is flowing freely.
                                                                                                                                                                                    Thank you all for the congrats. I'm so happy to be part of this dinner table <3

                                                                                                                                                                                    1. re: alliegator

                                                                                                                                                                                      Very cool to own some dirt, even if it is sandy :-).

                                                                                                                                                                                      You look like a very young gator who has perfect eye sight now so I will venture to give you a tiny bit of advice from a grumpy old reptile: when you design your kitchen, add so many lights everyone around you thinks you are nuts. Then add some more.

                                                                                                                                                                                      We redid our kitchen a few years ago and I bless my stubborness every time I am chopping or doing dishes or reading a recipe that I insisted on high-lumen, multiple lights over every possible work surface, including the sink. Since we did the work ourselves, the SO grumbled at the time but it was REALLY worth it. It's not like my eyesight is getting better with the passage of years, after all, and the kitchen is the only place I wield sharp objects on a regular basis :-).

                                                                                                                                                                                      Good luck with the sale and everything.

                                                                                                                                                                                      1. re: grayelf

                                                                                                                                                                                        Thank you for some very wise advice, grayelf.
                                                                                                                                                                                        I only have a clear view of, oh, anything in the same room while bespectacled, so I will be sure to include a ton of light :)
                                                                                                                                                                                        I'm so glad your kitchen design worked out great for you. And doing the work yourselves? Wow. I'm totally impressed.
                                                                                                                                                                                        I'll be sure to report back when I start wielding sharp objects in my new kitchen, hopefully before the start of 2015 :)

                                                                                                                                                                                        1. re: alliegator

                                                                                                                                                                                          Yeah, we're a bit crazy that way. We bought our place in 2004 and have replaced all the indoor and outdoor plumbing (including the drain tiles around the outside of the house), rewired the entire place, refinished the original hardwood floors and replacing the kitchen and bathroom ones which were hooped, built two sets of stairs, taken out all the cement except one pad behind the carport and that is going this fall, redid the entire bathroom and kitchen from the studs out and remudded all the walls with drywall goo over the original lathe and plaster, except where we redrywalled completely due to failure. Still working on refinishing the wainscotting in the dining room -- dang, I hate the sound of the flatbed planer in the morning! We finally found someone who will do a chemical dip for our doors and trim (in case you haven't guessed yet, we are restoring an old house, so preserving the details can be quite important) though this was when we had already stripped and repainted most of it by hand.

                                                                                                                                                                                          The only things we didn't do ourselves were install the sump (and the company we hired did it wrong and had to fix it, sheesh)and reshingle the roof (because, well, no death wish here). Oh and we had a friend who owns a cabinet company make a built in for our den. But we designed it ourselves :-).

                                                                                                                                                                                          And what was for dinner during all of this madness? Well for several months when we first moved in we lived at my parents and I cooked dinner there and brought it down to the SO and my bro who were working there evenings and weekends. Then while we redid the kitchen I had a makeshift galley set up in the basement. Thanks be, including a temporary rig for the dishwasher and gas stove. Otherwise what's for dinner might have been divorce!

                                                                                                                                                                                          1. re: grayelf

                                                                                                                                                                                            Wow, what a project!! I have so much respect for folks that bother to restore old homes and try to keep the same feel to it. One of my favorite reads is about a couple who does this to a riad in Morocco.
                                                                                                                                                                                            Unfortunately, I do not have this kind of patience. We'd probably skip the appetizer of divorce and get right to the main course of manual strangulation.
                                                                                                                                                                                            Luckily, we've been stashing $ for this all of our adult lives, so we'll remain in our current rental condo until this beast is complete. Homesite is a little over 5 minutes away.
                                                                                                                                                                                            My first challenge is to work on ideas for a plan where the kitchen opens into it's outdoor counterpart, because the outdoor kitchen is a big deal in my home dreams. What's for dinner? Anything I cooked poolside. And of course, staying on budget so we can afford food for me to cook!
                                                                                                                                                                                            And the WFD crew is always welcome to crash in Casa de la Future, you'll be sleeping on the floor in empty guestrooms, hehe...

                                                                                                                                                                                  2. re: alliegator

                                                                                                                                                                                    Woohoo! How exciting. I hope I can someday build a house from the ground up and put my design education to use!

                                                                                                                                                                                    1. re: juliejulez

                                                                                                                                                                                      I'm quite jealous of your design education right now!
                                                                                                                                                                                      That combined with your cooking chops, you deserve your dream kitchen!

                                                                                                                                                                                    2. re: alliegator

                                                                                                                                                                                      I first read that as the low ball offer on the desired chunk of "dessert" was accepted and was wondering what kind of mega mart you have that allows for bargaining! Congrats! Can't wait to hear about your journey forward.

                                                                                                                                                                                      1. re: ludmilasdaughter

                                                                                                                                                                                        haha, me too! I had to re-read and then I clued in...

                                                                                                                                                                                        Allie, congrats! As someone who works in homebuilding, it's one of the most fun aspects of my job to watch my customers create their dream kitchens - have a blast!

                                                                                                                                                                                  3. We have been loving all of the summer veggies on the grill for the last week or so! Last night was grilled patty pan, green pepper, onions and garlic tossed with a chopped tomato from the garden, penne and creamy pesto. Garlic bread on the side, wine in the glass!

                                                                                                                                                                                    Tonight we're going with eggplant, zucchini, red onion and red pepper on the grill, tossed with farro, more garden tomatoes, kalamatas and feta. Green salad with garden cukes and green pepppers on the side. More wine! And maybe a bit of the Ben and Jerry's Frozen Greek Yogurt with a chopped nectarine for dessert.

                                                                                                                                                                                    2 Replies
                                                                                                                                                                                    1. re: iowagirl

                                                                                                                                                                                      So we seasoned the eggplant, zucchini, onion and red pepper with some black, white and cayenne, salt and drizzled with olive oil. Threw that in the grill pan and got them nice and browned, then added the kalamatas and a handful of chopped thyme and oregano to heat through. Took them off the grill and added feta and chopped tomato -Ended up making bulgur instead of farro and used chicken broth instead of water- my first time and I loved the texture! Was a tasty and reasonably healthy dinner!

                                                                                                                                                                                      Tonight is bluegrass night at our fave watering hole, so good bar food is on the menu!

                                                                                                                                                                                      1. re: iowagirl

                                                                                                                                                                                        Sounds almost like a riff on ratatouille, but I love the addition of olives and feta.

                                                                                                                                                                                    2. Easy peasy yesterday. Korean-ish spicy stirfried pork lettuce cups with kimchi, jalapeños and aji verde. Given the Chino-Latino theme, I knew there was only one acceptable carb: Riesling. Come to think of it, that's really my favorite carb with any meal.

                                                                                                                                                                                      Tonight I have an appointment in the South Asian part of Manhattan so it will likely be Pakistani take away. Leaning towards jogging my memory of jalfrezi since the British descriptions of this dish are so different from what I remember of homemade jalfrezi, but allegedly today's special is saag and if there's mutton saag anywhere on the menu, there's not much that can dissuade me from getting it. Homemade bits will be zucchini and walnut raita along with green mango slaw.

                                                                                                                                                                                      1. Well WFD meals are all-around-the-world again this week - go figure! Such interesting things you all know how to make. Constant awe.....

                                                                                                                                                                                        I am NOT feeling so creative, tho my homemade chicken Tikka Masala last night really hit the spot after some doctoring after the defrost. A sufficient burn was had, balanced by coconut milk and my basmati rice turned out well for a change. Also ended up with a sweet onion, cuke, and tomato raita salad in yogurt on the side that really refreshed things.

                                                                                                                                                                                        Tonight; heading to the Mediterranean via main street USA:) A lamb burger again, with some zatar, oregano and garlic mixed in, stuffed with goat feta. On a very ordinary onion bun with Harissa mayo, tomato, avocado and spinach.

                                                                                                                                                                                        Grilled Zuchinni planks and roasted red pepper on the side. There will be a bit of the tapenade I made the other day for snacking as I cook. Nice on a warm evening to grill out.

                                                                                                                                                                                        1. Since chowing here I have become aware of so many dishes and products. I love that everyone here has such a passion about food. That being said, yesterday it bit me in the ass. Somewhere on chow I was talking to a poster about Love Beets company. I looked and looked and couldn't find them anywhere. I finally found them in all their lovely delicious looking glory and i can't have them anymore. They are a gastro trigger for me. Wah! They look as good as they sound. If my bf was a bigger fan I would buy them for him and just mooch a bite. Alas, he is not.
                                                                                                                                                                                          Last night I did a pork loin with some lemon zest and juice, rosemary, garlic and onion powder, black pepper and salt and a small bit of brown sugar. I baked it with rosemary new potatoes and had a chopped salad of bell pepper, cherry tomatoes, cukes, baby carrots, opal basil leaves and snow peas. Straight balsamic vinegar and olive oil to dress.
                                                                                                                                                                                          Tonight is a a riff on Ina's steak pizziola. I planned on doing this last week and the girl who took my order and the butcher lost something in translation and i got stir fry meat. Twenty dollars of the wrong cut meat. I went back and spoke to the butcher directly about the mishap. Not even a sorry. Wow, I got my knickers in a small knot but I reordered the meat for today. Now, being that i placed my order directly with the butcher and showed him the steaks and how I wanted them you would think I would get what i wanted, right? Wrong. And not even a "we f**ked up and want to keep your business" discount for screwing it up the first time. And i let them off the hook a few months ago when i didn't even take my money back for a tube of pesto that i bought that was three years out of date. I am at a bit of a loss as to what to do. I am dissapointed in how they handled it but am generally nonconfrontational. And it seems the way they dealt with it in the first place means I will get nowhere. Anyway, bitch bitch. I'll shut up now. Back to the pizziola... it is getting basil,oregano,parsley and chives from the garden in a tomato sauce and i am adding a reddish pepper in because the garden is still cranking out those suckers along with garlic, salt and pepper on the badly cut "steaks". Farfalle with butter parm and parsley and the rest of the snow peas from last night for sides.

                                                                                                                                                                                          11 Replies
                                                                                                                                                                                          1. re: suzigirl

                                                                                                                                                                                            Is this a standalone butcher shop? THEY should want to keep your business. If it's the "butcher" at a stupidmarket, I doubt they much care. They aren't butchers in the real sense; they're meat cutters. And there are plenty of other people who will buy what's in the wrapped packages in the meat case.

                                                                                                                                                                                            You handle it by going somewhere else, suzi.

                                                                                                                                                                                            1. re: LindaWhit

                                                                                                                                                                                              It is a stand alone, yes. The thing that bugs me is we don't have many butchers around here and they have things I enjoy very much. Fresh brats and keilbasa, smoked bacon and scrapple. Crab meat stuffing. I am for sure not going back for a while, we shall see if it is permanent

                                                                                                                                                                                              1. re: suzigirl

                                                                                                                                                                                                Ask to speak with the owner and just express your disappointment with the two incorrect orders.

                                                                                                                                                                                                1. re: suzigirl

                                                                                                                                                                                                  I have a favoritr butcher like this too and unfortunately when some employees are there I just have to come back later because they are horrendous at cutting steaks off the primal cut. I hope the dip in quality is only temporary and you won't have to find a new place.

                                                                                                                                                                                                2. re: suzigirl

                                                                                                                                                                                                  They didn't offer a refund? I'm in a slight meat bind as well. I bought 4 steaks special request last night which I do a lot and they are always cut right. I guess the meat counter at whole foods was short staffed so the seafood guy cut them, the wrong thing which I only learned when I got home. Whole foods does accept returns but then the steaks would likely go to waste so I hesitate to return it because I dont like to think about food being thrown away, but it's quite frustrating and they have the 100% return policy so I guess take the risk of products being returned and shopping there allows you to exercise that right.

                                                                                                                                                                                                  1. re: fldhkybnva

                                                                                                                                                                                                    I understand how you feel about the wasted food. That is pretty much why I didn't take it back. I kind of feel like if i can make it into a meal then why take it back where it is destined for the trash. Now if it is spoiled that is different.
                                                                                                                                                                                                    And i relate to your frustration at special ordering and getting blindsided by the wrong cut that you paid for. I didn't get it cheap either. But he dis make it right today by giving me my frankenchicken breasts properly dressed and free.

                                                                                                                                                                                                    1. re: suzigirl

                                                                                                                                                                                                      Oh well, at least he offered the free chicken breasts and frankenbreasts at that, double plus. I hope they'll remedy the problem. It'd be quite frustrating to "lose" a store because of issues which can be fixed.

                                                                                                                                                                                                      1. re: fldhkybnva

                                                                                                                                                                                                        I agree. I didn't want to ditch them but the Guy has no people skills. Even today he kept looking at me like i was being a picky ass when I was explaining my dissapointment. I still don't feel like the six dollars of chicken makes up for two rounds of badly butchered beef that was literally three times the price per pound, but it was an olive branch at least.

                                                                                                                                                                                                        1. re: suzigirl

                                                                                                                                                                                                          Yea, not at all. I would be quite frustrated. Good luck being creative with your oopsies meat.

                                                                                                                                                                                                          1. re: fldhkybnva

                                                                                                                                                                                                            Since you mention it I was going to make chicken piccata with it. Yummy salty, vinegary, buttery, usually winey good stuff.
                                                                                                                                                                                                            Dinner tonight with the butchers "olive branch chicken breasts" (thats what i have deemed them) will be Giada's version of chicken piccata but unrinsed capers with the brine in the sauce. What can I say? I like it puckery. Jasmine rice and sauted zucchini with garlic and cherry tomatoes. They are going to cook seperate so that the tomatoes can cook in butter and garlic til they burst and the zucchini can fry in a screeching hot pan til brown but firm and then combined to pick up the fond in the hot pan with a splash of water if the tomatoes need it.

                                                                                                                                                                                                3. This was a definite "I really don't feel like cooking" night. It's leftovers - all side dishes.

                                                                                                                                                                                                  Coleslaw
                                                                                                                                                                                                  Rice pilaf made with pork stock
                                                                                                                                                                                                  Sauteed corn, red bell pepper and zucchini

                                                                                                                                                                                                  And now there's a bit more room on the fridge shelves.

                                                                                                                                                                                                  1 Reply
                                                                                                                                                                                                  1. re: LindaWhit

                                                                                                                                                                                                    Nothing like a leftovers night. All thoughtless reheating. Dinner done.

                                                                                                                                                                                                  2. We're using up the leftovers from barbeque from Sunday - Kids came over and used the pool! What a fun day!
                                                                                                                                                                                                    Basic fare - hamburgers, hot dogs and I made the fruit skewers. Wow! I'd forgotten how much kids eat! I honestly didn't know hotdogs with ketchup was so popular - I ended up pulling ketchup packets from the frig.

                                                                                                                                                                                                    I'm making the last of the burger into cheeseburgers, salad as an option. Blueberries for pancakes tomorrow.

                                                                                                                                                                                                    1. tonights dinner was spaghetti and meatballs made with jarred sauce but at least the meatballs were homemade albeit from the freezer. The finny thing was my 12 year old couldn't get enough. He kept saying "this is so good mom!" I think he misses winter foods, LOL.

                                                                                                                                                                                                      My contractor has assured me that new front porch will be 100% ready to go and the windows will be done tomorrow. Yeah! And the caterer has confirmed and I bought all the booze. Count down….

                                                                                                                                                                                                      2 Replies
                                                                                                                                                                                                      1. re: foodieX2

                                                                                                                                                                                                        YAY for the contractor having stuff done by tomorrow and the caterer confirming! It'll all come together. No stressing. :-)

                                                                                                                                                                                                      2. Well tonight we had the finale duck dish. Duck breast dusted in five spice powder and seared stovetop and finished in the oven.

                                                                                                                                                                                                        While the duck rested I braised baby bok choy in dashi as a side

                                                                                                                                                                                                         
                                                                                                                                                                                                        6 Replies
                                                                                                                                                                                                        1. re: scubadoo97

                                                                                                                                                                                                          That looks great! Lord, I seriously need to buy some duck breast very soon!

                                                                                                                                                                                                            1. re: sedimental

                                                                                                                                                                                                              Just not sure I'd want to eat duck brains, however. :-P

                                                                                                                                                                                                              1. re: sedimental

                                                                                                                                                                                                                scubadoo's post made me realize I have never cooked duck. My dad used to hunt them and having the little bodies hanging in the patio kind of put me off duck for years, not to mention finding shot in the meat at table : -(.

                                                                                                                                                                                                                I do love to order duck when we are out, especially tea-smoked at Shanghainese restos. And there is a place nearby that does wonderful confit duck legs for less than it would cost to make at home.,

                                                                                                                                                                                                                But I really should try to make it myself sometime, shouldn't I?

                                                                                                                                                                                                                1. re: grayelf

                                                                                                                                                                                                                  Sure you should. It's easy and everything gets used so its a good buy too

                                                                                                                                                                                                            2. re: scubadoo97

                                                                                                                                                                                                              Very nice combination and an attractive plate.

                                                                                                                                                                                                            3. My Hungarian friend brought me a ton of homemade cabbage rolls...smokey, tender, savory! Big chunks of smoked sausage mixed in. he warned " eets stinky, vut very goot"!

                                                                                                                                                                                                              Served with thickened yogurt. Very good! Side of caprese (not with the theme, but tasty, none the less).

                                                                                                                                                                                                              1 Reply
                                                                                                                                                                                                              1. Tonight we trusted Fuchsia Dunlop. It was yoga night so a quick prep meal was required. We had hot and sour tofu soup. Tofu, black vinegar, soy, chilli oil, spring onions and garlic are the main components. Absolutely delicious. It's our second try of this recipe and it is going to go into our regular rotation.

                                                                                                                                                                                                                We also had a large amount of mung bean sprouts to use so we tried another recipe of Fuchsia's that simply fries dried chilli and Szechuan pepper and then the sprouts with a sprinkle of salt and sugar. These were very, very good. I had thought the recipe was too simple to taste great but I was wrong. I often struggle with way to use up sprout so this is a gem of a recipe.

                                                                                                                                                                                                                1. Cheese & onion pie (bought - just needs warming through).

                                                                                                                                                                                                                  Celery (tin - bought in France though - so posh tinned celery).

                                                                                                                                                                                                                  Mashed butternut squash (real cooking neeeded)

                                                                                                                                                                                                                  11 Replies
                                                                                                                                                                                                                  1. re: Harters

                                                                                                                                                                                                                    What does one do with tinned celery?

                                                                                                                                                                                                                    1. re: gini

                                                                                                                                                                                                                      One warms it through and eats it like any other tinned vegetable.

                                                                                                                                                                                                                      Used to be readily available in UK supermarkets but it then disappeared, a couple of years back. We were surprised to see it on the supermarket shelves in Calais, althought the producer is a French company (Bonduelle)

                                                                                                                                                                                                                      1. re: Harters

                                                                                                                                                                                                                        And i'd venture, it's already braised, or some such? I'm imagining something tender, like fancy white asparagus we can get tinned or jarred....

                                                                                                                                                                                                                        1. re: mariacarmen

                                                                                                                                                                                                                          Very tender, mc. They always just use the hearts of celery, so it retains a little texture. The comparision with tinned asparagus is a good one.

                                                                                                                                                                                                                    2. re: Harters

                                                                                                                                                                                                                      Someone else who eats cheese and onion pie! My mum makes a wonderful one, now only for Boxing Day, alas, that I never really appreciated as a child. But Lord help anyone who calls it quiche :-).

                                                                                                                                                                                                                      1. re: grayelf

                                                                                                                                                                                                                        Nah, definitely not quiche. This is a proper pie - pastry top, bottom and side!

                                                                                                                                                                                                                        My mother-in-law is an awful cook. Really, deeply awful. I won't usually let her make me even a cup of coffee. But she does make a good cheese and onion pie. Pastry can sometime be hard enough to play hockey with but the filling is great.

                                                                                                                                                                                                                        1. re: Harters

                                                                                                                                                                                                                          I never learned how to make pastry properly either (perhaps that will be my next cooking resolution, after duck!). My mum is a dab hand at it but kind of a lousy teacher: "Add enough shortening, ice water and flour till it feels right." Thanks mum :-). I sort of know what she means, I just don't have the pastry-whispering knack, it appears.

                                                                                                                                                                                                                          I know the one you had was bought, harters, but I'm curious if you know what sort of cheese is/was in it. I've always thought mum's c&o pie benefited from the lovely sharp Canadian cheddar she uses but I know that Cheddar originated in the British Isles (as did mum's recipe as it happens). Is Cheddar the cheese of choice for this pie?

                                                                                                                                                                                                                          I am blessed with an ex-pat British MIL who is a gifted cook. We used to call here the Martha Stewart of Winnipeg before she moved to the coast.

                                                                                                                                                                                                                          1. re: grayelf

                                                                                                                                                                                                                            Cheddar would always be cheese of choice for the pie. This was sort of medium sharp and would have been better if it had been really sharp.

                                                                                                                                                                                                                            My supermarket grades the strength of many of the cheeses from 1 - 6 (not the more expensive farmhouse cheeses) and I'd always look to a 5 or 6 for cooking. That actually usually means a Canadian cheddar that's a 5 rating

                                                                                                                                                                                                                            1. re: Harters

                                                                                                                                                                                                                              Cool that you are buying Canadian cheddars. Also loving the rate-a-cheese approach!

                                                                                                                                                                                                                              1. re: grayelf

                                                                                                                                                                                                                                I would love a rate a cheddar system in New England. we have a lot of great cheddar but everyone insists theirs is the sharpest. Marketing ploy, not a true gauge.

                                                                                                                                                                                                                                1. re: Berheenia

                                                                                                                                                                                                                                  Sharpest I've found that is local is Cabot's Hunter's Seriously Sharp. Or their Private Stock.

                                                                                                                                                                                                                    3. I have some errands to run mid-day so it isn't a beach or pool day. The weather has cooled off to an amazing 68 degrees! AC is off and all of the windows are open. The cats are happily napping in the sunshine in the windows.

                                                                                                                                                                                                                      I'm planning Chicken Tinga from Pati's Mexican Table on tostadas tonight for dinner. Maybe the Gulf-style White Rice from Mexican Everyday on the side as I am totally obsessed with that stuff.

                                                                                                                                                                                                                      I have a ton of eggplant, zucchini, and tomatoes from my garden that I need to use. WHY did I plant eggplant? I don't even like eggplant! Anyway, I'm planning to take the afternoon to make grilled caponata for friends (they loved it when I made it for them a couple of weeks ago) and a quiche with tomatoes, zucchini, and lots of cheese. I love having the day to just play around in the kitchen.

                                                                                                                                                                                                                      1. I am working a half day tomorrow then we are headed out to Wyoming. We are headed to a pig roast at SO's family's cabin in Pinedale, which is about an hour south of Jackson Hole. It's our first real trip with the new trailer so it should be interesting.

                                                                                                                                                                                                                        So tonight, I have to bake about 6 dozen cookies to take with us, so dinner will be super simple after I pick up SO from the airport. He's going to go play with his hockey friends tonight so I will likely just freezer forage, or maybe do a grilled cheese with soup, since most of my attention will be focused on the cookies.

                                                                                                                                                                                                                        1. Last night's mini meatloaf thingies went over well with the men. I'll admit that I got the recipe from the Taste of Home website, but the guys loved 'em. While I didn't end up in the Sichuan Province, I did end up all over Asia with fried noodle with chicken, snap peas, carrots and so many splashes of different sauce that I could never possibly come up with the same dish again.
                                                                                                                                                                                                                          This morning I signed up for a Sichuan cooking class to take place in a few weeks. I'm sure I could possibly hammer the recipes out on my own, but it never hurt anyone to actually be taught something!
                                                                                                                                                                                                                          For tonight, some sort of risotto. I'm feeling crabby and cheesy, and it's been too long since my last risotto.

                                                                                                                                                                                                                          1. Last night was another salad night. I've been trying to reduce my pickle intake due to lots of water retention jiggle, but I guess I can't do without salty snacks so couldn't resist the pepperoni and salami at the deli and had to recreate it into something for dinner. So, I made an antipasto salad with chicken breast, pepperoni, salami, Tuscan rosemary ham, fresh mozzarella and a quick homemade red wine dijon vinaigrette.

                                                                                                                                                                                                                             
                                                                                                                                                                                                                            1. I've never had such productive eggplant plants before, we're being over run! We also have cauliflower so I'm thinking tonight will be roasted cauliflower and eggplant seasoned with chana masala with modified kibbeh (I omit the bulgur.) Its supposed to be 102 degrees today so roasting is totally insane but roasted cauliflower is just so good... I'll get some kefir straining here shortly so it will be nice and thick for labneh by tonight. Sliced cucumbers and tomatoes on the side.

                                                                                                                                                                                                                              3 Replies
                                                                                                                                                                                                                              1. re: weezieduzzit

                                                                                                                                                                                                                                weezie

                                                                                                                                                                                                                                Just curious - if you omit the bulghur from the kibbeh, what's left in your recipe? In mine (and most recipes I can recall), it would leave minced lamb and onion. Just wondering how that fits in with the remainder of yuor dish.

                                                                                                                                                                                                                                1. re: Harters

                                                                                                                                                                                                                                  Harters, tonight I will probably use riced cauliflower since I'll be making that anyhow for California Rolls tomorrow (it benefits from draining for a day before using it that way.) Sometimes I mince up button mushrooms, sometimes grated zucchini, sometimes I just leave grains out of things.

                                                                                                                                                                                                                                2. re: weezieduzzit

                                                                                                                                                                                                                                  I'm pretty far up north and while my eggplant have flowered, I don't have any vegetables yet. I am looking forward to reading all about various eggplant dishes in preparation though!

                                                                                                                                                                                                                                3. I have returned from Austin, having eaten all the BBQ possible. I'm working through the vegetable drawer, so tonight is a mishmash:
                                                                                                                                                                                                                                  red pepper, grilled corn, tomato, cilantro, parlsey, scallion salad in a simple vinegrette
                                                                                                                                                                                                                                  grilled cilantro chicken sausages
                                                                                                                                                                                                                                  grilled peach halves in heavy cream (have I mentioned how much I love fat?)

                                                                                                                                                                                                                                  We're off to Columbus for a wedding this coming weekend. I need to check out the Great Lakes board!

                                                                                                                                                                                                                                  6 Replies
                                                                                                                                                                                                                                  1. re: gini

                                                                                                                                                                                                                                    Cilantro chicken sausages?!?! Please elaborate :)

                                                                                                                                                                                                                                    1. re: alliegator

                                                                                                                                                                                                                                      I'm not sure if Gini is referring to homemade saysage but I've seen lime cilantro chicken sausage at wegmans.

                                                                                                                                                                                                                                      1. re: fldhkybnva

                                                                                                                                                                                                                                        I am way too lazy to make homemade. They're the Brat Hans variety. I also managed to sautee some arugula in bacon fat with vidalia onions and garlic tonight. I think my body is clearly requesting some greens after all that brisket!

                                                                                                                                                                                                                                        1. re: gini

                                                                                                                                                                                                                                          Ooh Brat Hans, I have been eyeing their products for a while now. I bought my first of their products last week - spinach meatballs and they were quite good. I am recently in love with arugula and that sounds like a great idea. I've only had it raw as I read somewhere or other than sauteeing kills the peppery flavor. Do you find that so?

                                                                                                                                                                                                                                          1. re: fldhkybnva

                                                                                                                                                                                                                                            There's still a bit of a bite to arugula, but it's nowhere near as peppery when sauteed.

                                                                                                                                                                                                                                          2. re: gini

                                                                                                                                                                                                                                            Thanks for the info. I'm a cilantro nut and need to track down some of this good stuff.
                                                                                                                                                                                                                                            During my 4 year stint in Texas, I had to remind myself to eat more veg constantly. And by moving out of Texas, I lost close to 10 lbs probably by just not stuffing my face with red meat, haha!

                                                                                                                                                                                                                                    2. Yesterday it poured on and off so we nixed steak and went with cheeseburgers on the grill for last minute guests. Had the oven on a bit as we all wanted my husband's baked stuffed potatoes and we had to bake, wait, bake again. Totally worth it, his potatoes can go head to head with Pioneer Woman's. I made another summer casserole with layers of squashes, onion and sliced tomatoes with random lashings of pesto, panko, dried 'french' herbs, shredded Parmesan, garlic salt and bits of butter. The potatoes benefited from a final dab of garlic butter.
                                                                                                                                                                                                                                      The company was very high maintenance as they drink way too much and are hard to get to the table but all were stuffed and some were tanked when we retreated to the front porch with our Blue Bunny caramel cones- only 150 calories! Thanks Linda Whit for turning us on to BB.

                                                                                                                                                                                                                                      Tonight we are having a meatless meal- store bought mushroom agnolotti with Rao's marinara sauce and steamed spinach on the side. A little California red called Flirt is my indulgence and his is a cab from down under.

                                                                                                                                                                                                                                      1 Reply
                                                                                                                                                                                                                                      1. re: Berheenia

                                                                                                                                                                                                                                        I'll have to check out the BB caramel cones. Probably better than scooping my own Bunny Tracks, as I keep digging for the little chocolate-covered bunnies and adding them to my bowl. :-)

                                                                                                                                                                                                                                      2. I was in the mood for spice and vinegar tonight so dinner was a quick throw together of a few things in the fridge which turned out great-Cajun style mustard sauteed shrimp and Andouille turkey sausage with asparagus and green peppers. I added a bit too much spice for SO, but I loved it and he cleaned his plate so it clearly wasn't "that spicy."

                                                                                                                                                                                                                                        This week seems like it's sort of flying by although every day seems incredibly long if that makes any sense. Work has been busy but not too busy which is nice as I've had a lot of personal health issues to deal with this week. My mom is fortunately doing much better. The vet called about our kitten yesterday and I thought she was checking up on his eye infection but alas she was calling to let me know that he has a parasite. I felt like a horrible mommy but she assured me that the cat just has "street cred, and they are typical germs for a stray" and that once we treat him he'll be fine. It's sad to think about how the little guy would have fared out in the big, bad streets of Baltimore but I'm even more thrilled that we gave him a good home now. Hopefully the weekend will bring a slow to the health-issues and we can enjoy what looks like will be wonderful weather.

                                                                                                                                                                                                                                         
                                                                                                                                                                                                                                        2 Replies
                                                                                                                                                                                                                                        1. re: fldhkybnva

                                                                                                                                                                                                                                          That looks resto ready in the square plate! Sorry to hear about wee kitty's "guest" but I think the vet is spot on. Lucky little feline to be living with such a benign Hound :-).

                                                                                                                                                                                                                                          1. re: grayelf

                                                                                                                                                                                                                                            Aww, thanks. For some reason I've latched on to square plates although I seem to have plate-meal pairings. Chicken breasts usually seems to find it's way onto a round plate. Yea, I hope the vet is right. He was quite scrawny when I got him and underweight at his first appointment, but doubled his body weight in 2 weeks so parasite or not he's growing quickly which makes me feel better.

                                                                                                                                                                                                                                        2. Uh-oh!
                                                                                                                                                                                                                                          Guess what day it is?
                                                                                                                                                                                                                                          GUESS. WHAT. DAY. IT. IS?

                                                                                                                                                                                                                                          http://www.youtube.com/watch?v=kWBhP0...
                                                                                                                                                                                                                                          ~~~~~~~~
                                                                                                                                                                                                                                          Dinner will be VERY late tonight, as I decided to go with a "kwitchey" (quiche) to use up some CSA veg.

                                                                                                                                                                                                                                          Two small chopped CSA zucchini, half a small chopped onion and half a large chopped red bell pepper were drizzled with olive oil, seasoned with salt and pepper and roasted at 425° until they were close to done, but still had a bit of a bite. Veggies were drained in a sieve to drain off the oil.

                                                                                                                                                                                                                                          Oven turned down to 350°.

                                                                                                                                                                                                                                          Bacon was cooked and crumbled. Sharp cheddar cheese was grated, and goat cheese was crumbled.

                                                                                                                                                                                                                                          Five eggs were whumped up with about 1/2 cup of 1% milk, 1/4 cup sour cream, and a pinch of salt and Aleppo pepper. Stirred in the cheddar cheese and roasted vegetables, and poured it into a deep dish pie plate sprayed with cooking spray. Sprinkled with the goat cheese and crumbled bacon, and put the pie plate on a baking sheet and into the oven for about 45 minutes, or until it's set. It'll rest for 15 minutes, then a healthy slice of the kwitchey will be dinner.

                                                                                                                                                                                                                                          Oh yeah. There's a glass of wine. After all, it's....

                                                                                                                                                                                                                                          HUMP DAY, YEAA-AHHH!

                                                                                                                                                                                                                                          6 Replies
                                                                                                                                                                                                                                          1. re: LindaWhit

                                                                                                                                                                                                                                            Wooho, I am with you on the excitement as we near Friday. The use of roasted veggies in the quiche sounds great.

                                                                                                                                                                                                                                            1. re: LindaWhit

                                                                                                                                                                                                                                              Yum to the kwitchey. Since it was 93 degrees today and humid as can be, cooking one to have for lunches this week would be nice. Minus the goat cheese though. We have decided that we can't be friends. Add it to my list.

                                                                                                                                                                                                                                              1. re: suzigirl

                                                                                                                                                                                                                                                Harumph :/ Sorry to hear another food is on the list.

                                                                                                                                                                                                                                                1. re: alliegator

                                                                                                                                                                                                                                                  I have tried it four times to be sure it was on the list because some things change from meal to meal. Sadly goat cheese is on the list for a few months. I will try again as my triggers are ever changing.

                                                                                                                                                                                                                                                  1. re: suzigirl

                                                                                                                                                                                                                                                    Sorry it's so variable. What a pain in the arse :(

                                                                                                                                                                                                                                                2. re: suzigirl

                                                                                                                                                                                                                                                  Ahh, bummer. I love it's creaminess and tangy-ness when tossed into salads with crunchy spiced pecans or into scrambled eggs.

                                                                                                                                                                                                                                              2. Buttermilk chicken thighs with a quick sherry pan sauce topped the little smidge of leftover fresh fava bean risotto from a few days ago. Bruschetta with homemade kefir cheese mixed with fresh basil and garlic. Green salad with a simple vinaigrette from mustard, sherry vinegar and olive oil. Leftover re-do, but really tasty. I love the challenge of remaking leftovers into something great!

                                                                                                                                                                                                                                                1. Tonight we had pig cheeks braised in cider. A Hugh Fearnley-Whittingstal recipe that's finished with cream and Dijon.

                                                                                                                                                                                                                                                  These were served with a parsnip mash and an apple and celery salad. I used the realtors' buttermilk and garlic dressing for the salad. It's really quite good.

                                                                                                                                                                                                                                                  Not a knock your socks off meal but comforting and perfect for us (mother in-law included) on a chilly evening. Aged Gouda and tamarillo chutney for afters.

                                                                                                                                                                                                                                                  9 Replies
                                                                                                                                                                                                                                                  1. re: Frizzle

                                                                                                                                                                                                                                                    Here's another really good pig cheek recipe - although I suggest cutting down the honey from the 200ml suggested to just a coupel of tablespoons.

                                                                                                                                                                                                                                                    http://uktv.co.uk/food/recipe/aid/586366

                                                                                                                                                                                                                                                    1. re: Harters

                                                                                                                                                                                                                                                      Am I reading that recipe correctly, Harters? That's more than 3/4 of a cup of honey and 3 cups of chicken stock? In a recipe that uses 1-1/2 lbs. of pork to serve 2 people?

                                                                                                                                                                                                                                                      1. re: LindaWhit

                                                                                                                                                                                                                                                        Yep, you're reading correctly. It's way too sweet. Cut it down and it's a lovely dish - and so cheap. The stock is fine - at the end you reduce it down to a sauce consistency.

                                                                                                                                                                                                                                                        It's odd really. The recipe comes from Mark Sergeant - one of our well respected chefs - formerly head chef at Gordon Ramsay's restaurant at Claridges Hotel.

                                                                                                                                                                                                                                                        1. re: Harters

                                                                                                                                                                                                                                                          I absolutely adore honey - but 3/4 of a cup seemed way overboard, even to me. I agree re: cutting the quantity down to several Tbsp. total.

                                                                                                                                                                                                                                                          And I still think that 1-1/2 lbs. of pork cheeks is a lot for two people. Then again, perhaps shrinkage occurs with long braising.

                                                                                                                                                                                                                                                          I'll have to put this on my autumnal cooking list. If I can find pork cheeks. I've not seen them sold in any of my stupidmarkets - but then again, I've not looked for them. I'm sure one of the three butchers near me can get it for me, however.

                                                                                                                                                                                                                                                          1. re: LindaWhit

                                                                                                                                                                                                                                                            They're not easy to find here. I've only seen them in one of the cheaper supermarkets - Morrisons. And, yes, there's a bit of trimming to do and a bit of shrinkage - but it is a fairly substantial dish that I reckon would feed three not terribly hungry people.

                                                                                                                                                                                                                                                            1. re: LindaWhit

                                                                                                                                                                                                                                                              I found mine in an Asian supermarket Linda. They're very pork flavoured and the texture after braising (a good three hours) is wonderful.

                                                                                                                                                                                                                                                        2. re: Harters

                                                                                                                                                                                                                                                          That recipe sounds fantastic. Thank you, I've bookmarked it.

                                                                                                                                                                                                                                                        3. re: Frizzle

                                                                                                                                                                                                                                                          Frizzle, you should open a restaurant.

                                                                                                                                                                                                                                                        4. Making Brined Butterflied Chicken Alla Diavolo with Lemony Slaw for dinner tonight from Barbecue Addiction. The slaw is supposed to have fennel in it but I abhor fennel so I'm omitting it and just adding more cabbage.

                                                                                                                                                                                                                                                          I received some wonderful corn in the organic produce delivery yesterday so I'll probably throw that on the grill as well and make some lemon butter to go on it.

                                                                                                                                                                                                                                                          I also have a pitcher of Hurricane Iced Tea (also from the cookbook) in the fridge to try with dinner.

                                                                                                                                                                                                                                                          5 Replies
                                                                                                                                                                                                                                                          1. re: Njchicaa

                                                                                                                                                                                                                                                            What's your recipe for the chicken? That sounds great.

                                                                                                                                                                                                                                                              1. re: Njchicaa

                                                                                                                                                                                                                                                                Bobby Flay usually cranks out fail proof grilling recipes.

                                                                                                                                                                                                                                                                1. re: alliegator

                                                                                                                                                                                                                                                                  We've enjoyed everything we've made from Barbecue Addiction thus far.

                                                                                                                                                                                                                                                                2. re: Njchicaa

                                                                                                                                                                                                                                                                  The chicken was okay... not bad but a lot of work making chile oil and the brine for something that wound up tasting like grilled chicken. The lemony slaw was outstanding, though. I think it is my new favorite cole slaw.

                                                                                                                                                                                                                                                            1. Happy 101st, Julia! wish I could say we were going to pay proper homage in the kitchen tonight, but with all this eating out lately, i made no plans, have done no grocery shopping. The BF will do something with brats and store-bought sauerkraut...i'd love to do some butter sauteed cabbage with juniper berries and a little vermouth, but by the time I get home...

                                                                                                                                                                                                                                                              1. Last night's risotto was quite tasty. I use Giada's brown butter lobster risotto recipe and just sub in lump crab meat. Arugula and cherry tomatoes with balsamic vinaigrette on the side.
                                                                                                                                                                                                                                                                Tonight, because the heat is supposed to be ungodly later on, will probably just be rotisserie chicken from Le Safeway, and a feta and watermelon salad.

                                                                                                                                                                                                                                                                13 Replies
                                                                                                                                                                                                                                                                  1. re: Frizzle

                                                                                                                                                                                                                                                                    Thank you! I've tried many, but Giada's is the best, imho.

                                                                                                                                                                                                                                                                  2. re: alliegator

                                                                                                                                                                                                                                                                    Said chicken procured, and I'm looking forward to dinner. I'm going to plan my weekend eats carefully to eat only things I love before we head to North Dakota next week for an in-law celebration. Questionable "motel", unsavory company, and don't even get me started on the food :( :( :(

                                                                                                                                                                                                                                                                    1. re: alliegator

                                                                                                                                                                                                                                                                      Rut-roh on the last sentence and many frowny faces. Hopefully there's something good to look forward to next week.....maybe coming home? ;-)

                                                                                                                                                                                                                                                                      1. re: LindaWhit

                                                                                                                                                                                                                                                                        Home, and adult beverages. And pap's company, so we can speak almost no English around the offending parties, no doubt irritating the crap out of them.
                                                                                                                                                                                                                                                                        I don't set out to be a rude party guest, but these are people who do not deserve my best manners.
                                                                                                                                                                                                                                                                        And after that? Portugal!!! Oh, the savory delights harvested from the sea. And whatever else we find. We're adopting a "plow through" attitude with ND.
                                                                                                                                                                                                                                                                        Tonight's store bought chicken served it's purpose, and the watermelon and feta was very nice. I made up some tzatziki for chicken dippin'---not bad.

                                                                                                                                                                                                                                                                    2. re: alliegator

                                                                                                                                                                                                                                                                      That risotto sounds so delicious. I don't like arugula or whole tomatoes, though, so that doesn't sound so good. I also don't like to mix fruit with my food so feta and watermelon salad sounds insane to me.

                                                                                                                                                                                                                                                                      Yes. I know. I have issues.

                                                                                                                                                                                                                                                                      1. re: alliegator

                                                                                                                                                                                                                                                                        I get risotto when I go out. I cannot convince my bf that rice is a meal even if it takes a long time. And crab is one of my favorite things ever. My mouth is watering

                                                                                                                                                                                                                                                                        1. re: suzigirl

                                                                                                                                                                                                                                                                          when I make it, I make it for me. My husband won't touch risotto because he doesn't like "mushy sticky rice". His loss.

                                                                                                                                                                                                                                                                          1. re: Njchicaa

                                                                                                                                                                                                                                                                            Funny. My ex husband hated it because he said it never tasted done enough. He felt it was chewy. Also his loss

                                                                                                                                                                                                                                                                          2. re: suzigirl

                                                                                                                                                                                                                                                                            Funny, this is one of the favorites of the dudes. Hub loves it (probably because it came from Giada) and pap enjoys this kind of "fish" so it's a big winner around here.
                                                                                                                                                                                                                                                                            Njchicaa and suz, they lost out indeed, probably on more fronts than risotto prep ;)

                                                                                                                                                                                                                                                                            1. re: alliegator

                                                                                                                                                                                                                                                                              HAHAHA, hilarious, Allie. The only thing the man really cooks (he knows HOW to make more than that, he just doesn't,) is a Giada recipe he saw on her show on his lunch break.

                                                                                                                                                                                                                                                                              1. re: alliegator

                                                                                                                                                                                                                                                                                SO will sit down and watch when Giada is on. He doesn't watch any other cooking show. If I make one of her recipes I say it's from his other girlfriend.

                                                                                                                                                                                                                                                                                1. re: juliejulez

                                                                                                                                                                                                                                                                                  I have one of those, too. He watched the Giada in Paradise, Santorini because the promo showed her in a pool. Boy was he disappointed when she came out in a one piece. :-)

                                                                                                                                                                                                                                                                          3. Thanks to the advice from the folks on the gardening board, I harvested two aubergines/eggplants (first time I have grown them), grilled them, brushed them with lemon juice, olive oil and mint, and grilled some burrata on top. Not bad, but I would use a cheese with more flavour next time.

                                                                                                                                                                                                                                                                            2 Replies
                                                                                                                                                                                                                                                                            1. re: Londonlinda

                                                                                                                                                                                                                                                                              Next time your have eggplant that you need to use up, do a search for Bobby Flay's Grilled Caponata on Bruschetta recipe. Made that a couple of weeks ago and the guests couldn't get enough. I even made more for them this week with all of the Japanese Eggplant that I had on the counter.

                                                                                                                                                                                                                                                                              WHY do I grow eggplant? I HATE eggplant!

                                                                                                                                                                                                                                                                              1. re: Njchicaa

                                                                                                                                                                                                                                                                                I'm not a huge fan either but the plant came as part of a set. However, it is very attractive, seems to be snail proof (all those spines) and most importantly, bees love it!! So thanks for the recipe as will definitely be growing it again.

                                                                                                                                                                                                                                                                            2. BLT&C using CSM and with PC on the side.
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                                                                                                                                                                                                                                                                              Bacon, Lettuce, Tomato (CSA cherry tomatoes) and Cheese using Chili Sauce Mayo and with Potato Chips on the side.

                                                                                                                                                                                                                                                                              Easy-peasy.

                                                                                                                                                                                                                                                                              8 Replies
                                                                                                                                                                                                                                                                              1. re: LindaWhit

                                                                                                                                                                                                                                                                                I always forget about sandwiches cause I'm not a huge bread person, but when we had folks over on Saturday, there was much drinking and thus many requests for late night eats. I ended up making grilled cheeses for the crowd and thought - wow! I should make sandwiches more often. And now you post about bacon and I think - man, I want that.

                                                                                                                                                                                                                                                                                1. re: gini

                                                                                                                                                                                                                                                                                  I had cooked 6 slices of bacon for the quiche but only used 3 of them, so I three glorious slices to "use up". I knew I wanted a BLT&C on Wednesday when I made the quiche, so I exercised great willpower and didn't eat them right then. :-D