HOME > Chowhound > Home Cooking >

Discussion

Whats for dinner 241: Laboring for Labor Day [through Sept. 1, 2013]

  • 458
  • Share

So what cooking for the labor day weekend? BBQ? Cookouts? Tell us the deets!

  1. Click to Upload a photo (10 MB limit)
Delete
Posting Guidelines | FAQs | Feedback
Cancel
  1. Wee. I get to be the first post(unless someone posts while I type, which would be my luck since i said I was first.)
    I found some kick ass local tomatoes at my Amish produce market. Decided to get some chicken breasts and make a chicken salad stuffed tomato dinner. These are about softball sized tomatoes so these and crackers are all that is for dinner. I poached the chicken breasts with garlic, lemon, peppercorns,bay leaves and onion. Chopped in the FP and added mayo, mustard, dill relish, Badia, celery, almonds and parsley. These are honkin' tomatoes so crackers for me and a serving of some canned soup of choice for the man. Chilled blueberries and whipped cream for dessert.

    1. I have NO idea that far ahead.

      But I start my vacation as of EOB tomorrow night - so I'm NOT doing any laboring other than the kind *I* want to do around the house prior to Labor Day. :-D

      1. Sitting on the deck, drinking beer, reflecting on the day, enjoying the backyard.

        We drove north to wine country this morning. Morning being the operative word since marina management was clipping the water supply at 10 a.m. in order to cut over to new lines (very cool).

        I took Deb to BV for a private tour. This is one of the oldest wineries in Napa with ground-breaking history and a record to this day of innovation. All wines at BV are accessible to normal folk. I like that.

        Much later, I drove Deb down to Yountville for lunch at Bistro Jeanty. Glasses at the charming bar before sitting in the renovated back room. Escargots for me, the signature tomato soup with crust for Deb. I had not had sufficient butter and garlic in my diet on this trip but that deficiency has now been corrected. Deb's soup lived up to the billing.

        Next course was steak tartare for me and black cod with ratatouille for Deb. The skin on the fish was crisp, the steak was prepared to order. We liked our dishes. Deb ordered a California Pinot Noir to wash things down - a good call. Both the barkeep and our waiter were wonderful.

        We returned home just as water service was restored. I settled into my seat on the aft deck with a nice cold beer and all was well with the world.

        ::Commotion:: Noise!:: Screams!!::

        Emily the cat somehow got punted off the dock into the water! Children were aghast, parents wrung their hands. Deb ran out to see if she could help, boats were manned (womened?) and launched. I remained on the aft deck.

        Emily is a survivor. She has claws and she can swim. She navigated to her houseboat, climbed the lines, got aboard and has more than a few lives left. I like cats.

        steve's backyard:

         
        22 Replies
        1. re: steve h.

          What a delightful meal and story recounting. Everything from the tour to the lunch to the poor Emily. And to the amazing picture. I am in awe.

          1. re: suzigirl

            Thanks. It's been a fun trip.

            1. re: steve h.

              It has sounded amazing, as all your trips do. The only thing I am not jealous of is the sky. Living in FL I see some amazing views. But, can I be Deb for a day? Purty, purty please?

              1. re: suzigirl

                ;-)

                1. re: suzigirl

                  Hey. :::hip-checking suzi:::: Back of the line, missy! :-P

                  1. re: LindaWhit

                    I would never step outta line. :-)

                    1. re: LindaWhit

                      yeah no kidding, we saw him first. WAY first.

                      1. re: mariacarmen

                        I can just see steve h. sitting on the deck of his houseboat, grinning like Emily the Cheshire Cat at the women of WFD fighting over him.

              2. re: steve h.

                Awww, poor Emily! I love how the women went to rescue. And the guys stayed on their decks quaffing. :D

                Lovely view. I'm envious of you both!

                1. re: LindaWhit

                  Emily is one tough kitty.

                  Edited to add: It's real pretty out here. I'll have some thinking to do after we return to Connecticut.

                  1. re: steve h.

                    It is seductive, isn't it?

                    1. re: roxlet

                      It sure is.

                2. re: steve h.

                  love love love jeanty, so much. miss it so since it left the City. tho Napa certainly ain't Kansas.

                  i'm very glad puss made it back on board.

                  1. re: mariacarmen

                    Yountville is less than an hour from our rental houseboat in Sausalito. Bouchon, Jeanty are practically neighbors the way I drive. ;-)

                  2. re: steve h.

                    I love the sound of your meal and the fact the cat survived.

                    Are you staying on at the houseboat for the America's Cup? Folk are getting excited here.

                    1. re: Frizzle

                      Unfortunately not. Staying on for another month would be wretched excess.

                      The Kiwis have a strong team. Ellison's crew will have their hands full.

                    2. re: steve h.

                      Oh, poor kitty! But other than Emily, it sounds like a great trip for all. Glad you enjoyed :)

                      1. re: alliegator

                        Thanks. August out here has been outstanding.

                      2. re: steve h.

                        Damn fine day, and damn fine post Steve.

                        You all and Emily shall live to relish another day, another meal, and hopefully - no one in the drink (the ocean kind) when they don't want to again!

                        1. re: gingershelley

                          "Damn fine day..."

                          It was a top ten day. ;-)

                          1. re: steve h.

                            I love to collect 'top 10 days".... that is what life is made of:)

                        2. re: steve h.

                          No matter how many times I've had that soup, I still have to order it. BTW, Ellison's new house at Tahoe is going to have a spa carved from a single piece of rock!

                        3. A great big slab of beef that had been marinating since yesterday morning was grilled to m-rare, oiled and seasoned asparagus was grilled, a tomato and basil salad was made with Black Prince and some gold tomato I can't remember the name of. I'm thinking about quickly blistering and salting some Padron peppers. The man should be home any minute so I'm trying to decide on beverages. Its a hot night and very humid.

                          The only thing we've done for the holiday weekend so far is make excuses for why we cannot go up north with his parents. No way. :)

                          2 Replies
                          1. re: weezieduzzit

                            I think you've done MORE than enough planning for your weekend. :-)

                            1. re: weezieduzzit

                              Break a bone! It got me out of an in-law sitch.

                            2. Haven't gotten that far yet. Tonight I tried to use up some of the evil eggplant. Made eggplant stacks (fried/breaded eggplant layered with a ricotta mixture (parm, parsley, egg, salt, pepper, etc) and topped with tomato and shredded mozzarella, a vegetable calzone (with sauteed eggplant, zucchini, mushrooms, onion and more ricotta mixture), and zucchini boats (hollowed out and filled with a slice of cream cheese, topped with tomato sauce and shredded mozz). The tomato sauce was made from all of the surplus tomatoes from the garden and pureed to deal with the skins.

                              Husband got home, heard what was for dinner, and asked if I would be offended if he didn't eat b/c he had a late lunch. To be fair, he did get up at 2am to go visit a job site in Manhattan and he probably did eat a late lunch.... but it was just funny that he didn't want dinner b/c he is the kind of guy who always insists on meat.

                              Sooooo tomorrow guess what's for dinner? Leftovers from tonight! HAHAHA The joke will be on him tomorrow.

                              As for Labor Day, not sure yet. We are doing a beach bonfire probably the day before complete with clams, shrimp, lobsters, ribs, mac and cheese, etc. on the grill. My assignment will probably be clams casino and macaroni and cheese. For the actual holiday, we will hit the beach during the day but have a very mellow meal (possibly pizza from our favorite place) that evening as I will be very sad. Work starts the next day!

                              5 Replies
                              1. re: Njchicaa

                                So far my only plans are to attend a bbq on Saturday. It looks to be rainy so we'll do the wet coast thing and grill outdoors under the eaves, eat indoors. I've offered to bring beef tenderloin since the host wants to do steak and we're completely ruined for all other cuts. I know some are said to have more flavour but the SO grills the filet mignon so perfectly... and it's called filet mignon. Who can resist cute steak?

                                Is it sad that I am envious of Emily the Cat? Oh well, may find myself in the Bay Area more often as the SO's company is opening an office there and he is the managing partner in charge. Looks like they found an office today, as it happens, so should be a go.

                                1. re: grayelf

                                  wha????? more grayelf in the Bay Area????? Banner day!!

                                  1. re: mariacarmen

                                    I can only hope. Alas, the flights are outrageous unless I can get a seat sale so we'll see. The SO will certainly be in town more so I look forward to directing him and his colleagues (diplomatically, of course) toward the best that SOMA and points nearish by have to offer.

                                2. re: Njchicaa

                                  Your leftovers will be great, I'm sure. And I feel your pain, my dinner plans are often thwarted by the man's work, but somehow, I still get fed ;)

                                  1. re: Njchicaa

                                    Sounds awesome Njchcaa. If you tire of the 'wretched eggplant, you can always send a case this way:)

                                    The day prior beach bonfire and spread sounds great.

                                  2. Tonight I was in the mood for something lighter. Picked up a London Broil/top round steak, which I marinated in Lea & Perrins Thick sauce, soy sauce, sriracha, and a pinch of Montreal Steak seasoning and lots of cracked black pepper.

                                    Seared that off on the stovetop grill to medium rare, sliced thin, and served beside a salad of mixed greens, radish, heirloom tomato, chopped grilled asparagus, and avocado chunks. Dressing was a homemade avocado buttermilk ranch. Side was acorn squash (out of season, I know...) tossed with avocado oil and warm spices (cinnamon, cumin, ginger, hot paprika, chili powder blend) roasted until golden around the edges. DH was crazy about the salad (he loves avocado anything).

                                    I guess I'm making up for lost time in the kitchen, because I also made an 8x8" of apple-raisin bars http://www.gimmesomeoven.com/apple-ci... and a breakfast casserole with asparagus, tomato, and cheese (topped with tater tots, lol) for my coworker.

                                    3 Replies
                                    1. re: ChristinaMason

                                      tater tots are a gift to the world. Well done!

                                      1. re: gini

                                        Heh, I agree. And this couple likes "plain," homey food, so hopefully it will go over well.

                                        1. re: ChristinaMason

                                          I'm sure it will!

                                    2. the BF tried his hand again at some skirt steak tonight, this time in the broiler, putting it as close to the flame as he could to get a nice sear, while still trying to keep it medium rare. Mixed results; the thicker end was a bit pinker - and he took the thinner end, nice guy that he is - but because of this cut's (our package said inside skirt steak's - the BF called it a petticoat steak - ar ar ar) penchant for chewiness, his piece - the more fully cooked one - was a little more tender than mine. mine was really a bit tough. flavor was all there, however. alongside, spanish rice, pico de gallo, and green salad with avocado and some of that watermelon radish we still had hanging out. Olé!

                                       
                                      10 Replies
                                      1. re: mariacarmen

                                        Ole, indeed. Beautiful plating and colors!

                                        1. re: mariacarmen

                                          I love skirt steak. I usually do ti at searing hot temperatures on the stove in a cast iron pan heated in the oven for 2 minutes per side. We like our steak pretty much on the rare side of rare but this always seems to work out. It can be tough though when it's over really variable thickness. That avocado looks delectable, I want to eat it through the screen.

                                          1. re: fldhkybnva

                                            we've tried that too. haven't found the perfect method yet. the BF likes his on the medium side of medium rare but i like it on the rare side of medium rare-trending-toward-the-rare. the avos here are really good lately!

                                            1. re: mariacarmen

                                              I am quite jealous of your avocado supply. I am a recent avocado convert and when they are good they are good and I love them but often I find them just mediocre. I am quite upset with them at this moment since last Saturday I was so excited for the perfectly ripe avocado I thought I had picked up on Friday only to realize Saturday night that it had magically grown fungus in less than 24 hours :( I should have known probably as I had actually found an avocado covered in fungus in the pile at the store and handed it to the produce guy to let him know that that guy had seen better days.

                                              I agree, while I usually turn out a steak to SO and my liking, often they are a little too done for us. Usually when I'm' running around the kitchen an they come off in time at a perfect temperature once rested but I fiddle around and they rise more than I like or I throw a hot pan of sauteed mushrooms on top of them and fiddle around and the steak starts to cook again. Good luck finding out your best approach.

                                              1. re: fldhkybnva

                                                I was just reading (thanks twitter link) that there is an avocado issue in CA this year, that they are mostly all much smaller than usual. I have noticed they are more expensive up here in Vancouver but not so much the size problem.

                                                1. re: grayelf

                                                  I've actually noticed that they are quite tiny this year, interesting.

                                                  1. re: grayelf

                                                    we have the tiny ones and the regular ones. i LOVE the tiny ones - they seem to tend less to stringiness that some of the big ones get here, and i love the perfect single serving size of them. and my local meximart sells them at times 8 for a dollar.

                                                    1. re: mariacarmen

                                                      They are 89 cents a pop at our greengrocer, more at supermarkets : -(

                                                      1. re: grayelf

                                                        oh yeah, most of the stupidmarkets charge well over a dollar here for a single regular sized one.

                                                      2. re: mariacarmen

                                                        With yuo 'seesta on the awesome price/quantity ratio at mexi and other discount marts on West Coast. I am more like 3 smalls for a buck, but it's 2 states away by truck... from what I read here, count my blessings!

                                            2. I made shio koji sautéed chicken breast tenders. I love that stuff! I sautéed yellow squash and onion together, made a pan sauce with sake and herbs from the pots outside. A very simple dinner tonight was welcomed after a weekend of cooking!

                                              1 Reply
                                              1. re: sedimental

                                                I had to google. Sounds interesting. What part of the US are you in, if I may ask? A trendy one, is my guess ;)

                                                (Just kidding)

                                                http://articles.latimes.com/2012/aug/...

                                              2. I am still shell shocked from a "summer" with two teenagers. Great kids, but I am way too old for this. It was Hell.

                                                Well, one of them is back off to college. I cried for like one minute this time. It's all good. We actually text more than we speak. It is my rising 9th grader who seems determined to push me right over the edge. UGH!!!!

                                                Anyway, my latest, greatest discovery is "Soy Vay" Island marinade. And I am not a big teryaki person. But this is fantastic, if used sparingly. Today I marinated a flank steak in it for about 4 hours, threw it on the grill @ about 4 minutes per side. Make sure to let it rest for at least ten minutes before slicing thin. SO GOOD!

                                                This was a lifesaver. We are both so sick of fast food and restaurants. Comfort food at the kitchen counter!

                                                4 Replies
                                                1. re: nsgirl

                                                  Ah, teenagers! Can't live with 'em, can't live without 'em...or maybe you can!!

                                                  1. re: roxlet

                                                    more like cant live with 'em, can't kill 'em!

                                                  2. re: nsgirl

                                                    I cracked up at your first paragraph, nsgirl. I know sure as hell *I* wouldn't have liked dealing with me when I was a teenager. :-)

                                                    1. re: nsgirl

                                                      Hang in there - and more Soy Vay, to go with your teenage angst OiY Vay!

                                                    2. Last night the house guest and I donned rock shoes, gloves, strapped on a knife and gathered some kina (sea urchin) from the beach by the thermal springs where we Often stay. It was freezing in the water and the kina were small but we got enough to eat. Several were consumed right where we found them with a fair amount of glee at our success and the rest were eaten raw pre-dinner.

                                                      The actual dinner was lamb medallions seared and served rare for me and medium rare for the guest and the bloke. Mashed kumara (NZ sweet potato) and brussel sprouts that had been sautéed with some chorizo were alongside. Pinot noir to wash it down.

                                                      Tonight is a freezer dive (probably soup) or grilled cheese sandwiches as tomorrow is a big cooking day. Lots of seafood is due to arrive and we have a friend and the house guest for dinner.

                                                      Slightly dark photo of our kina attached. We sure were glad we had gloves!

                                                       
                                                      4 Replies
                                                      1. re: Frizzle

                                                        Your uni look delicious! And that sounds like a fabulous dinner.

                                                        1. re: Frizzle

                                                          Your dinners always impress. Someday, some woman is just going to show up at your door with a hearty appetite, and be like, "It's me, Allie".

                                                          1. re: Frizzle

                                                            mmmmmm love the kina! (love knowing a new name for them too!)

                                                            1. re: Frizzle

                                                              Uni catch you got yourself. Now that's what I call WFD! Kudos!

                                                            2. I was in a baking sort of mood yesterday, so I whipped up a zucchini pie. Crust, brushed with dijon; sautee some onion, garlic, and thinly sliced zucchini together; mix with eggs, basil, shredded mozzarella, oregano - it was awesome. Much better than the one a couple of weeks ago.

                                                              Alongside I grilled up some plump duck breasts.

                                                              I even baked some chocolate chip cookies for dessert. How domestic of me.

                                                              2 Replies
                                                              1. re: gini

                                                                That pie sounds wonderful.

                                                                1. re: gini

                                                                  I will take that menu, please.

                                                                  I will be reprising some version of that pie tomorrow:)!

                                                                2. Last night it was Bacon-wrapped shrimp, mac & cheese, garden tomatoes, watermelon. Plus corn chips & guacamole.

                                                                  It will be a mostly-seafood week to use up what's still in the freezer.

                                                                  Weekend meals will be surf & turf, maybe together -- I have a couple frozen lobster tails and plenty of steaks still in the freezer.

                                                                  Having cooked diligently with ingredients from the freezer all summer, I'm now "down" to 4 steaks, 2 lobster tails, 8 oz. of mock-crab (surimi), 8 oz of salmon, 8 oz of cod fillets, and a few flat packets of 4 half-strips of bacon. It's time to look for meat specials, other than steak, to feature in meals the next couple of weeks. I know I'll restock the frozen shrimp supply since that's quick to prepare and always well-liked. It's going to be an expensive grocery-run.

                                                                  2 Replies
                                                                  1. re: MidwesternerTT

                                                                    Do you pre cook the bacon before wrapping? I've never had luck with bacon wrapped shrimp or scallops.

                                                                    1. re: fldhkybnva

                                                                      Yes, first time I've tried this but had read from others that precook was the way to go. I microwaved the bacon half-slices until they were almost done- browned but not crisp so still pliable enough to quickly wrap around the shrimp. Toothpick kept bacon in place and shrimp from curling as they broiled together about 8 minutes.

                                                                      Fun once. My spouse thought the bacon flavor overwhelmed the shrimp. I'll try a similar technique with chicken livers and also water chestnuts sometime -- fond memories of 70's great party food.

                                                                  2. Volunteering tonight, so dinner will be from the freezer: eggplant marinara bake w/ sausage ragu. Maybe a salad with leftover avocado ranch dressing if DH throws one together.

                                                                    2 Replies
                                                                    1. re: ChristinaMason

                                                                      Oh, and I keep forgetting to answer the OP's question: We are going to Kentucky (Louisville and surrounding) for bourbon tours and family history research! Can't wait.

                                                                      1. re: ChristinaMason

                                                                        Yeah, so...wasn't feeling baked eggplant. And DH didn't come through on the salad. I stopped at Target on my way home for some essentials (down to the last roll of TP!) and gave in to a craving for trashy fish tacos.

                                                                        I grabbed a box of decent-looking breaded fishsticks (Mrs. Paul's "extra crispy from whole fillets") and while those were baking up, set to work on toppings: a cabbage slaw with scallion, Mexican mayo, sour cream, chipotle en adobo, cilantro, serrano, lime juice, a pinch of sugar, and splash of pineapple juice. While that marinated I grilled some leftover pineapple on the stovetop grill, and chopped it up. Quartered a lime, julienned and salted some cuke, cubed some avocado, charred some corn tortillas.

                                                                        Hot sauce.

                                                                        Dinner.

                                                                        Quite satisfying. DH missed out since he made himself (ahem) a dinner salad before I got home. The fish itself was flavorless but got the job done.

                                                                    2. We get to have the grandkid and his lovely parents for LDW so I'm cooking for him already. Made some Toddler Muffins, mini muffins for babies that they eat out of the freezer. Soothes their little gums. Tasty little things too- I made 6 big ones for grown-ups. Today I'm making Italian style meatballs. We can have them tonight with our leftover pasta and the rest will be frozen for baby. I have a meatloaf mix from our new spendy butcher to use in place of our favorite beef and pork meatball mix from the Italian butcher back in Boston. This one has the classic veal, pork, beef combo. Hopefully it will be fatty enough.

                                                                      1. I threw a half flank steak in a simple marinade last night of olive oil, red wine vinegar, soy sauce, honey and some black pepper, so that is WFD tonight. I'll grill it, along with my first Olathe corn of the season (I grill in the husk), and some grilled zucchini. Hopefully the evening thunderstorms we've been getting a lot lately will hold off til I'm done :)

                                                                        Leftovers of the steak will become a sandwich for lunch tomorrow or later in the week.

                                                                        Oh, and not really sure what we're doing yet for Labor Day. I don't think we're going anywhere as we don't have our camper back yet, still waiting on SO's dad to bring it back to us. But, Wyoming plays Nebraska (football) on Saturday so we'll probably head to the bar to watch that. Otherwise I'm looking forward to a relaxing weekend of doing not much of anything, and I need to study for my real estate license exam. I'm still working on my food plans :)

                                                                        1. I admire that most of the WFDers have yet to ponder Labor Day. One of the best parts of pathology is that we get holidays off so I've been looking forward to it for quite some time now. I usually have an eating fiesta for most holidays although SO thinks that uh Labor day is not really a good "excuse." Well, I'll have my fun alone then :) So, the plan for the weekend is likely lots of fun cooking as well as a few carby treats and desserts.

                                                                          I can't seem to stop hoarding meat, but my local store isn't well stocked so I've learned to stalk it when they get my favorite cuts in and just buy more at once. So now the freezer is stocked full which turned out to be a great thing last night. The power went out for probably 8 hours (no clue I was sleeping) and I feared that my proteinaceous stock of meat might have to be tossed but I'm thinking since fridge and freezer were shut the entire time that it might be OK....

                                                                          Anyway, to use up a few chicken breasts and make room for my usual Tuesday steak stock up trip I decided on chicken last night for dinner. I seriously surprised myself with the deliciousness of this meal. Since the curry mussels, I have been obsessed with trying out new dishes of the Eastern variety. Last night was my first attempt at Tandoori chicken and it was outstanding! I was on the hunt for Greek yogurt to use for the marinade because it's a lower carb choice and in my quest for grass-fed Greek yogurt I discovered Skyr, Icelandic yogurt. It's quite thick and hefty but I used it for the marinade along with a Tikka spice mixture which I toasted with oil, garlic and ginger. After a quick trip in the broiler, I served the chicken with a Skyr tzatziki made with zucchini instead of cucumber and ate it lettuce wrap style. I cannot wait to make this one again, it was finger-licking delicious and I loved the Skyr yogurt.

                                                                           
                                                                          14 Replies
                                                                          1. re: fldhkybnva

                                                                            Lookin' tasty!

                                                                            1. re: fldhkybnva

                                                                              The freezer (and fridge,) are actually more efficient the closer to full they are and the longer they stay at temp if the power goes out.

                                                                              There, now you have another excuse to keep the freezer full of meat.

                                                                              1. re: weezieduzzit

                                                                                Exactly, which is what I told myself when I asked for a bunch of steaks this morning at the store. However I've run into another annoying butcher problem. The order is clear at 8am with butcher A but by the time I go to pick it up later in the day, somehow said steaks are either missing or completely incorrect. I face suzigirl's dilemma of a few weeks ago it seems.

                                                                                1. re: fldhkybnva

                                                                                  I am feeling your pain. I just don't pre order things from them. If i can't see them cut it, its a no go. Its a waste of food or money.

                                                                                  1. re: suzigirl

                                                                                    Yea, I already had plans for the cuts for this weekend but I guess I'll have to rework them depending on what I find out tomorrow morning. Actually the last time I pre-orderes from them it was 6 steaks and I made a list and we verified it with them in person. I arrived and they were packaged. I certainly was the annoying customer who asked to have each unwrapped so I could look at it and after inspection left with 2 of the 6 steaks :(

                                                                              2. re: fldhkybnva

                                                                                Almost all of our family members wound up throwing out the contents of their fridges/freezers/second freezers after Sandy. Thousands of dollars into the garbage. They are all still very gun-shy about even filling their regular freezers let alone a second one.

                                                                                1. re: Njchicaa

                                                                                  Yea, I realized today it is quite risky although I guess I can keep hoping that nothing like that will happen or doesn't happen too often .

                                                                                2. re: fldhkybnva

                                                                                  That meal sounds really tasty. Zucchini tzatziki is a great idea.

                                                                                  1. re: suzigirl

                                                                                    Yea, I'm not much a fan of cucumber and I had a few zucchini in the fridge waiting to be used after I gave up on my plan for stuffed zucchini out of my long held fear of zucchini mush so it was a great way to use them.

                                                                                  2. re: fldhkybnva

                                                                                    Yum! Love the lettuce wrap idea.

                                                                                    1. re: ChristinaMason

                                                                                      We've had more lettuce wraps the past week than I have probably in my whole life. I'm not sure but it's my new thing. I love the crunch and freshness from the lettuce. I used to use butter lettuce, but I think I prefer the romaine hearts. Although I did learn that the hearts in the bag are smaller than the loose hearts so I might have to buy those next time since they were smaller than I'd like.

                                                                                    2. re: fldhkybnva

                                                                                      Some of the best parts of my pathology is that I OBSESS over WFD, but not usually until day of, unless I am having guests.

                                                                                      I do though, have some serious pathology around food and cooking. Really - I just hope in the best possible way.... :)

                                                                                      That all sounds good, meat horder!

                                                                                      1. re: gingershelley

                                                                                        You're not the only obsesser around here :) Thankfully I think most of us are in good company.

                                                                                        1. re: fldhkybnva

                                                                                          Amen, darn it. Amen!

                                                                                    3. Ooh, I've got a ton of catching up to do here on WFD. Hope everyone had a great weekend!
                                                                                      Lots of convenience dinners out this weekend for me as my new cast allows me to clomp anywhere I want, like to retail outlets :D Which of course led us to a Cheesecake Factory, on pap's request. I'm not a fan, but he thoroughly enjoyed his pulled pork sandwich.
                                                                                      Last night I made a favorite comfort meal. Sage rubbed pork chops with apple and onion pan gravy over mashed taters. Poorly lit pic shows frozen niblets, (pap's plate), and I had a baby spinach salad.
                                                                                      Tonight is TBD, based on what's at the store. I'm somewhat leaning towards tomatoes stuffed with some sort of crab salad.
                                                                                      Labor day weekend, we'll hit a food truck festival and stuff ourselves to the gills! The great PhoKing truck is a favorite of mine.

                                                                                       
                                                                                      12 Replies
                                                                                      1. re: alliegator

                                                                                        Since you are leaning towards stuffed tomatoes, let me push you over. Mine last night were delish. I like the looks of that dinner. Pork and apples are such a great pairing.

                                                                                        1. re: suzigirl

                                                                                          Thank you. It was tasty. I intended to grill the pork, but a haboob rolled through, indoor cooking only.
                                                                                          I saw your tomato post after I decided on tonight's dinner, haha! I'm definitely going to make that, I found some nice lump crab just now at the store. Not sure exactly what I'm going to mix with it yet.

                                                                                          1. re: alliegator

                                                                                            I want your crab stuffed more than my chicken. I LOVE crab.

                                                                                            1. re: suzigirl

                                                                                              I love your recipe for the chicken! I think I steal and tweak (not twerk, for the love of god, NOT twerk) for seafood. A small store nearby always has good seafood. It's seriously like a little seafood oasis in these parts.

                                                                                              1. re: alliegator

                                                                                                Twerk away, for the love of god. ;-p

                                                                                                1. re: suzigirl

                                                                                                  Yeah, but my latex bikini is in the hamper. I guess I'll just tweak in my normal clothes.

                                                                                                  1. re: alliegator

                                                                                                    Oh yes, they call her the tweak! Boogidy, boogidy.

                                                                                                    1. re: suzigirl

                                                                                                      You're close. Sometimes, the man calls me tweek if I've overindulged in my favorite beverage--iced tea.

                                                                                                    2. re: alliegator

                                                                                                      With all due respect, I would appreciate it if you and suzigirl knock it off with the commentary. I have been laughing so hard that it hurts my liver!

                                                                                                      Seriously. The two of you are so funny that it hurts. :-) You do not want me having liver pains now do you?

                                                                                                      1. re: Fowler

                                                                                                        Only if the liver pains are alcohol induced. :-)

                                                                                          2. re: alliegator

                                                                                            Wow, the chops sound great. I love saltimbocca with pork chops and the addition of apple is always a winner with pork.

                                                                                            1. re: alliegator

                                                                                              <Sage rubbed pork chops with apple and onion pan gravy over mashed taters>

                                                                                              Ding ding ding! Recipe please? I feel like I may have asked before and even saved it...somewhere.

                                                                                            2. It was a holiday here yesterday and we went out for pizza

                                                                                              But home early enough to get chunks of chicken into a marinade of garlic, ginger, green chilli, chopped coriander, turmeric and buttermilk.

                                                                                              In due course, they'll get threaded onto kebab skewers along with bay leaves, red onion and yellow pepper (very pretty, innit?) and then go under the grill.

                                                                                              They'll be served with couscous, enhanced with chopped spring onions, more coriander, rocket and lime juice.

                                                                                              If there's any leafy salad lurking in the fridge, we'll have that as well. If not, then not.

                                                                                              Recipe is one of Delia Smith's from "How to Cook, book 3". Comes from the "waist watchers" chapter so is virtuous in calories. It is a rare occurance that I am virtuous like this - and my efforts are undone by lunch which was at a nearby stately home, where we'd gone to look at the garden, and involved a large burger and chips, followed later by scone, jam and cream. It gets worse as I plan tomorrow's breakfast at the village cafe - sausage, bacon, black pudding, eggs, mushrooms, toast, coffee.

                                                                                              1 Reply
                                                                                              1. re: Harters

                                                                                                that virtuous treatment to the chicken sounds scrumptious. i'm going to have to try that. this weekend, even.

                                                                                                undone efforts done so deliciously are their own form of virtue.

                                                                                              2. Not sure what's for dinner here tonight. I had the leftover eggplant parm stacks and a piece of the veggie calzone for lunch so I don't want to have that again tonight for dinner. I didn't pull anything out of the freezer.

                                                                                                It will probably be something fast and easy like penne alla vodka (Carmine's recipe of course) or shrimp scampi. I have some salad stuff in the fridge that needs to get used up as well so there will be a big green salad to go with.

                                                                                                1. No idea about LDW yet - I have vague thoughts of a day trip to the beach with the boys, minus spouse who has an all day meeting SAT.

                                                                                                  As for recent meals, after being on travel most of last week, I was happy to get back into the kitchen.

                                                                                                  Made a bunch of pancakes and froze for weekday kid breakfasts. Fried some yucca that I'd bought spur of the moment a couple of weeks ago. Surf and turf - grilled flank steak and seared scallops - along with a big salad. Best of breed was a spaghetti sauce from Madison's Local Flavors that used up a bunch of my CSA goodies - eggplant, tomatoes, peppers, garlic, and more. Family ate it over pasta and I brought it for lunch sans pasta. It is very ratatouille-like.

                                                                                                  1. Well, with Cioppino in mind I went somewhat insane at the seafood and meat counters tonight and mixed up a serious Italian protein fiesta. It was super quick and easy which is part of the reason that it's such a great dish. I sauteed garlic and shallots in butter, deglazed with white wine, added tomatoes, oregano and basil and let it simmer for a quick bit., next were the "proteins" - a mix of shrimp, squid, Turbot, scallops, basil garlic chicken sausage, with some roasted asparagus tossed in at the end in a sad attempt to include something green. This was a great throw together dinner and exactly what I was in the mood for. I intended to make less broth since it's 93F and I didn't think I'd be in the mood for soup, but when I got home all I wanted was a big bowl of broth to drink at the end so stew it was. I'm notorious for inhaling a plate of food and being hungry quite soon after. SO was shocked that my second ocmment after "oh wow that was great" was "oh wow I think I'll be stuffed until Thursday."

                                                                                                     
                                                                                                    3 Replies
                                                                                                    1. re: fldhkybnva

                                                                                                      That's a great looking plate.

                                                                                                      1. re: steve h.

                                                                                                        Thanks, I didn't have time to grab mussels but of course that's what inspired the idea.

                                                                                                      2. re: fldhkybnva

                                                                                                        Wow, that's a beautiful dish!

                                                                                                      3. It.
                                                                                                        Has.
                                                                                                        Officially.
                                                                                                        BEGUN.

                                                                                                        http://www.youtube.com/watch?v=1u2G6O...

                                                                                                        Dinner started with a pour of wine. The rest? Who cares? It'll probably be leftover roasted chicken and sauteed veggies, reheated.

                                                                                                        But there's WINE. And a total of 12 days off (that includes weekends and the holiday).

                                                                                                        Wheeeeeeeeeeeeeee!!!!!!!!

                                                                                                        11 Replies
                                                                                                        1. re: LindaWhit

                                                                                                          Woohoo! Twelve whole days. Nice

                                                                                                          1. re: LindaWhit

                                                                                                            Enjoy!

                                                                                                            1. re: LindaWhit

                                                                                                              Woohoo! Enjoy! I don't have 12 days coming up but I'll sing a little Go-Go for my 4 day vacation this weekend.

                                                                                                              1. re: LindaWhit

                                                                                                                LOL! Love the MTV* classic video. :-) I will not ask which gentleman you have not gotten over yet because I suspect he is the one that has not gotten over you, Linda.

                                                                                                                * Alliegator, MTV was at one time (long before you were born) an island of sorts on what was called "Selec TV" and they showed musicians playing music and dancing. Everything from the Men Without Hats Safety Dance to the Duran Duran Rio Dance. Ancient history of course, but you can still find examples on youtube or even copies on VHS tapes.

                                                                                                                1. re: Fowler

                                                                                                                  wha?? I'm 38. I remember Safety Dance and Rio. And my first career aspiration was to be a Solid Gold dancer! I used to put on my bathing suit and play high heels and dance like a little lunatic.

                                                                                                                  1. re: alliegator

                                                                                                                    My sister and i used to do dance routines to pretend we were on The Gong Show. I am so embarrassed. (blush)

                                                                                                                    1. re: suzigirl

                                                                                                                      Don't be Suz! I'm proud that I wanted to be a Solid Gold dancer. They weren't hiring 5 year olds at the time, but so it goes.

                                                                                                                      1. re: suzigirl

                                                                                                                        Don't be. I was very sheltered so I choreographed my own dance routines to Disney soundtracks (we had on cassette tape recorded off of my grandpa's records), or Rodgers & Hammerstein musicals. In fact, I'm actually watching Carousel right now, it's on TCM, and I did a few moves to the Carousel Waltz at the beginning, around my kitchen. Good thing SO isn't around...

                                                                                                                        1. re: juliejulez

                                                                                                                          How did I miss this post the other day? Good to see I am not the only one willing to hang my mushball flag proud. :-) :-) :-)

                                                                                                                    2. re: Fowler

                                                                                                                      Oh, I wasn't posting for the gentleman being missed in the video, Fowler. JUST for the "Vacation" part. :-D

                                                                                                                    3. re: LindaWhit

                                                                                                                      Enjoy the time of LW - YOU DESERVE IT! Wheeeeeeeeeeeee back to you!

                                                                                                                      I toast your vacation with my nice, dry, unoaked chardonnay (in the true French Chablis style... but from Argentina). What a great world of wine:)

                                                                                                                      12 days - bring it on!

                                                                                                                    4. Reheated zucchini pie
                                                                                                                      Tomato-basil-scallion salad
                                                                                                                      grilled corn
                                                                                                                      coho salmon

                                                                                                                      Honestly? We probably didn't even need the salmon, but now I have it so I'll make a salmon salad tomorrow for the boy (his favorite in the world).

                                                                                                                       
                                                                                                                       
                                                                                                                       
                                                                                                                      5 Replies
                                                                                                                      1. re: gini

                                                                                                                        Ooh, the zucchini pie looks great, what's your recipe?

                                                                                                                        1. re: fldhkybnva

                                                                                                                          Heat oven to 375 degrees

                                                                                                                          4 cups unpeeled zucchini, sliced thin (about 2 - I just eyeball it)
                                                                                                                          1 cup onion - chopped (about 1/2 a large yellow one)
                                                                                                                          1/2 cup parsley (I didn't have parsley this time, so I just doubled the basil)
                                                                                                                          1/4 cup butter
                                                                                                                          salt
                                                                                                                          pepper
                                                                                                                          1 clove of garlic minced
                                                                                                                          a couple of basil leaves chiffonade
                                                                                                                          1/4 tsp oregano
                                                                                                                          Dijon mustard
                                                                                                                          2 beaten eggs
                                                                                                                          8 oz. shredded mozzarella
                                                                                                                          8 oz. Pillsbury crescent dinner rolls (hides in the corner - yes, this is what I use - don't judge me!)

                                                                                                                          combine eggs and cheese

                                                                                                                          lay dinner rolls in 8" pie plate - or 9" - paint bottom with mustard.

                                                                                                                          saute onions, garlic in the butter - when they are translucent, add zucchini, toss well over heat...add spices...

                                                                                                                          combine egg/cheese with zucchini mixture

                                                                                                                          put into pie plate...bake for twenty minutes

                                                                                                                          1. re: gini

                                                                                                                            Copied!

                                                                                                                            1. re: gini

                                                                                                                              Great, thanks!

                                                                                                                          2. re: gini

                                                                                                                            Wow, fab!

                                                                                                                          3. Tonight is a nice warm comfort hug meal of lasagne with fresh ground beef from the butcher, mozz from the butcher, garden tomatoes pulled from the freezer and made into sauce with herbs from the garden, ricotta and parm. Chicago hard rolls and a red oakleaf and cucumber salad with a homemade herbed ranch

                                                                                                                            4 Replies
                                                                                                                            1. re: suzigirl

                                                                                                                              A lovely, fresh as can be dinner, I'm jealous, it sounds delicious.

                                                                                                                              1. re: fldhkybnva

                                                                                                                                I am quite happy with the fresh mozz. It is so creamy and bouncy. Can't wait to try it all melty

                                                                                                                                1. re: suzigirl

                                                                                                                                  I love fresh mozarella right off the ball. I always want to top chicken with it but it never seems to melt well.

                                                                                                                                  1. re: suzigirl

                                                                                                                                    Bouncy is such a good thing in mozz.

                                                                                                                              2. I toyed with the idea of moussaka but it's too hot for the oven, especially for that long. Maybe next week, we're supposed to get a break and it'll be in the mid-90s. (insert eyeroll here)

                                                                                                                                Instead, I've brined some boneless chicken thighs that will hit the grill with some ichiban eggplant, various peppers (padron, colored bells, serrano,) and fennel. I might chop all of the veggies into another incarnation of grilled caponata and add olives, tomatoes and capers. I think I will, it sounds good.

                                                                                                                                1. Salmon Salade Niçoise. I used the hb egg and anchovy to make a deviled egg which was really nice. Can't decide if I prefer the classic tuna version or the salmon version -- they are both so good. This only worked for a weeknight because I had the green beans, hb egg and potato salad as well as the vinaigrette already made. You can see I was too lazy to wash lettuce for underneath!

                                                                                                                                   
                                                                                                                                  2 Replies
                                                                                                                                  1. re: GretchenS

                                                                                                                                    Lovely! Wish I had a salmon-lover in my house...

                                                                                                                                    1. re: GretchenS

                                                                                                                                      Yum. I made nicoise last night too, only with a can of tuna in oil. Such a nice, easy dinner.

                                                                                                                                    2. The seafood extravaganza started today and will extend into tomorrow due to work commitments meaning a guest couldn't make it.

                                                                                                                                      After humanely dispatching Clyde the crayfish we had crayfish tarlets to start. The fish hating bloke had a leek tartlet. I'm really getting into the groove of short crust pastry. I don't know why I feared it for so long.

                                                                                                                                      For our main we had potatoes fried until crispy with finely sliced paua (abalone). This was finished with a compound butter of smoked butter with chives, garlic, preserved lemon and chilli flakes and finished with parsley and lemon juice. The smoked butter is a new find and is incredibly good. The bloke had the same as us but swapped paua for chorizo.

                                                                                                                                      The leftover crayfish will find it's way into a bisque tomorrow. The kina (NZ sea urchin) will get wrapped in nori and deep fried. A salad will be in order. I'm feeling in need of greens after the carb and butter cream onslaught of today.

                                                                                                                                      I'm guessing paua and crayfish might not be familiar to all readers so photos below.

                                                                                                                                       
                                                                                                                                       
                                                                                                                                       
                                                                                                                                       
                                                                                                                                      14 Replies
                                                                                                                                      1. re: Frizzle

                                                                                                                                        WOW, Frizzle - that all looks amazing! Beautiful shells on the abalone.

                                                                                                                                        1. re: Frizzle

                                                                                                                                          Wow I am completely obsessed with compound butters these day as they provide easy variety. Where di you find the smoked butter? The seafood extravaganza looks great!

                                                                                                                                          1. re: fldhkybnva

                                                                                                                                            Thanks fldhkybnva.

                                                                                                                                            The smoked butter was at my local shop. There's a chef enjoying a bit of celebrity here and he's put his name to all manner of products. I can see the smoked butter becoming addictive. I'm planning on buying a small cold smoking unit so I might try my hand at making my own soon.

                                                                                                                                          2. re: Frizzle

                                                                                                                                            I see your crayfish are what we in the States refer to as "rock lobster." North American crayfish are about the size of extra jumbo shrimp, so Claude the Cajun Crawdad would make quite the small tartlet.

                                                                                                                                            Is there egg in your tartlet? With lobster prices at their lowest point around here, I've been toying with the idea of lobster pastry for dinner, but am still looking for something different from pot pie or quiche.

                                                                                                                                            1. re: JungMann

                                                                                                                                              I was *just* about to ask about the late Clyde's size as no way would a single crayfish cut the mustard here. Thanks for the clarification.

                                                                                                                                              1. re: JungMann

                                                                                                                                                Thanks for the name JM. I had no idea they were called that. Clyde was a bit over a pound in weight - 500 grams. We used half of the tail in two tartlets.

                                                                                                                                                The tart filling had tomatoes, peeled, seeded and cooked till dry-ish with a touch of brandy and a few drops of Tabasco. It was added to a cream and egg yolk mix. A bit of parsley at the end. It was a nice mild mix that didn't overpower the crayfish.

                                                                                                                                              2. re: Frizzle

                                                                                                                                                Frizzle, I'm not really a seafood fan but your pictures always make me want to eat some! And those shells, I wouldn't mind some of those just to set on a shelf or something! So pretty!

                                                                                                                                                1. re: Frizzle

                                                                                                                                                  Just gorgeous

                                                                                                                                                  1. re: Frizzle

                                                                                                                                                    Oh my. We need to all show up! We could meet at LAX...

                                                                                                                                                    1. re: alliegator

                                                                                                                                                      I'm in. Will use miles. Let's go!!!!!

                                                                                                                                                    2. re: Frizzle

                                                                                                                                                      Can I come stay at your house for a week?

                                                                                                                                                      Really? Crayfish, smoked butter, and Abalone..... ahhhh. Be still my beating heart. Abalone has nearly left our shores here in the left coast of USA.

                                                                                                                                                      Lucky lady - sounds awesome!

                                                                                                                                                      1. re: gingershelley

                                                                                                                                                        You're welcome to visit! Did I mention the guest has been cleaning the kitchen for me and cooked me breakfast this morning? I'm feeling pretty lucky too.

                                                                                                                                                        I don't usually splash out so much on seafood. In the past we might have taken the guest to a couple of nice dinners out but with a toddler who refuses sleep until 9pm most nights eating at home is the easiest option. Comparing the cost of dining out including wine, babysitter and taxis a seafood extravaganza at home is not that extravagant at all. In fact I think I've just talked myself into doing it more often.

                                                                                                                                                        1. re: Frizzle

                                                                                                                                                          Good job on the math. You win with that; and less hassle. A toddler sure does change your habits for a while at least.

                                                                                                                                                          I hope sometime to get down your way. On the short list for trips!

                                                                                                                                                          1. re: Frizzle

                                                                                                                                                            I concur with gingershelley and wish to venture down to your part of the planet some time, Frizzle. I will bring Armagnac and Cuban Maduros.

                                                                                                                                                      2. Last night, I experimented with making pesto by quickly blanching the leaves. I usually make pesto with unblanched basil, and then whirring everything in the VitaMix. For some reason, the pesto I've been making turns a very unattractive brown very quickly. I thought that it might be a case of the VitaMix getting the mixture too warm, hence the switch to the food processor, and the blanching of the basil. Well, it didn't turn brown, and it was very good, though I have to say that I prefer the silky texture of the pesto made in the VitaMix. With the pesto, I made veal Milanese.

                                                                                                                                                        12 Replies
                                                                                                                                                        1. re: roxlet

                                                                                                                                                          Veal Milanese is a wonderful meal and a good idea for the veal chops in my fridge :) Do you add any lemon juice to your pesto?

                                                                                                                                                          1. re: fldhkybnva

                                                                                                                                                            No, I don't -- or I didn't this time. I tried making pesto with lemon juice last time I made it, and it turned brown all the same...

                                                                                                                                                          2. re: roxlet

                                                                                                                                                            This is interesting as mine turns brown quickly and looks yucky. However I always use my mini chopper- it has tiny holes on the lid to drizzle in the evoo. Basil season is pretty much over here- hope to get some Saturday at the big Farmers Market. If I do I will blanch the leaves.

                                                                                                                                                            1. re: Berheenia

                                                                                                                                                              Pesto turns brown because breaking the leaf (& especially stem) cells releases polypherase enzymes that cause oxygen to react with phenols in the basil. Heat accelerates the process. Essentially, the pesto rusts. Acid slows the process down (which is why you drop cut artichokes in acidulated water), but blanching in salt water pretty much denatures the protein (enzyme) and stops the rust.

                                                                                                                                                              1. re: rjbh20

                                                                                                                                                                So I should salt the water when I blanch. Good to know and thank-you Mr. Wizard. :)

                                                                                                                                                                1. re: Berheenia

                                                                                                                                                                  Yep. Blanch, then dunk in a large bowl of ice water to (a) stop the cooking process and (b) wash the salt off. Do this with all your green veg (broccoli, asparagus & string beans in particular) and they turn and stay a bright emerald green. Thank you Thomas Keller.

                                                                                                                                                                  Re the basil, I suspect the process mutes the flavor a bit, so you may want to use more.

                                                                                                                                                                  1. re: rjbh20

                                                                                                                                                                    I like to use a tiny bit of vitamin c powder to keep pesto green.

                                                                                                                                                                    1. re: rjbh20

                                                                                                                                                                      I do this with spinach mostly because of spinach teeth but it does also keep the greens nice and green.

                                                                                                                                                                      1. re: rjbh20

                                                                                                                                                                        Yeah! Mr. Wizard is among us!

                                                                                                                                                                        1. re: rjbh20

                                                                                                                                                                          You have to use at least twice as many leaves since blanching seriously reduces the volume. But the pesto has been two days in the refrigerator and it's still green.

                                                                                                                                                                          1. re: roxlet

                                                                                                                                                                            Good to know. Hope it is in the FM Saturday. The basil in the grocery store is nothing like the real deal at the market.

                                                                                                                                                                            1. re: Berheenia

                                                                                                                                                                              And we're talking about blanching for the shortest possible amount of time -- put the leaves in the salted boiling water, and then take them right out. Not even 30 seconds. In, then out.

                                                                                                                                                                2. I just recently returned from traveling to a spare fridge so dinner was a bit of an exercise. I was inspired by a tandoori spice blend by Aarti Sequeira and opted to do an oven baked tandoori chicken for dinner. Her blend sounded great for the grill, but given that I was making my chicken in the oven, I gave it some extra backbone with ground red chilli, green chili and smoked paprika, opting for a coarse grind to make a shaggy marinade that would better cling to the chicken. And of course I eschewed the natural approach and dyed my marinade the traditional crimson. Tandoori just isn't the same unless you are licking delicious spices from red-stained fingers throughout the meal.

                                                                                                                                                                  For veg I had okra, but few of the other ingredients that would make this a delicious side, so I opted for a simple adobo preparation, searing the okra in bacon fat and lightly steaming it with vinegar and garlic. Not only did the light technique tease out sweet and savory flavors from the okra and bacon, the vinegar also managed to help cover the scent of Indian cookery which had thoroughly permeated my apartment, something my roommate I'm sure appreciated. Tzatziki rounded out the plate and tamed the tandoori burn.

                                                                                                                                                                  1. I think tonight will just be a leftover flank steak sandwich, with a chimichurri sandwich spread (made by Mezzetta, not homemade!). Not sure on sides yet. Garbage day is tomorrow so I need to clean out the crisper drawer/fridge. We'll see if anything in there is salvageable to eat. Might also do some french fries too.

                                                                                                                                                                    1. Today is hot and humid- a good sloth day. Mr. Berheenia just finished breakfast. Think I'll keep it simple and go with burgers and a bag of caesar salad for WFD. Wine of course.

                                                                                                                                                                      1 Reply
                                                                                                                                                                      1. re: Berheenia

                                                                                                                                                                        The stove guy came and "fixed" the oven yesterday -- it now works but he has no idea what was wrong to begin with -- it righted itself after he removed the covering though there were no loose wires or bad connections. So for $200 we're back in business til whatever it was happens again.

                                                                                                                                                                        Since the weather has turned to cool and rain, and I have tortillas in the freezer, jack in the cheese drawer and tomatillos in the cupboard, it will be a repeat of my favourite chilaquiles recipe tonight, with tinned refritos on the side.

                                                                                                                                                                        That will be after a day of fridge and freezer cleaning... oh the joys of the staycation : -)

                                                                                                                                                                      2. Heading to a friend's lake house on Thursday evening and will be making all sorts of treats to share. On the agenda for tonight are brown butter "spoon" cookies from Epicurious, Ina Garten's lemon cake, seven-layer bars and the braising step of the braised brisket with peach bourbon glaze from Smoke & Pickles (also available on Epicurious). All of this will be transported with us to the lake, though, so I'll need to throw something together for our dinner - perhaps a grilled flank steak and some roasted broccoli, since I'll have to have the oven on anyway.

                                                                                                                                                                        The rest of the weekend should be pretty good eats; aside from my brisket, we're planning to grill salmon one night, chicken and ribs one night, burgers and brats one night, and make a whole plethora of tasty sides, including cold sesame-peanut noodles, German potato salad, cowboy beans, regular American-style potato salad, a roasted vegetable quinoa salad and more. I usually end up doing most of the cooking, but everyone else does the clean-up, so it works for me!

                                                                                                                                                                        3 Replies
                                                                                                                                                                        1. re: biondanonima

                                                                                                                                                                          Yum! Ina's lemon cake is always a favorite!

                                                                                                                                                                          1. re: biondanonima

                                                                                                                                                                            Oh man...you guys know how to eat...and party!

                                                                                                                                                                            1. re: biondanonima

                                                                                                                                                                              Sounds like a delicious plan, and more power to you you get to cook, and not clean up! My dream..... :)

                                                                                                                                                                            2. No specific plans for the holiday, here. I just had my baby a couple weeks ago, and other than the occasional caprese salad, I haven't made much use of the kitchen yet. In fact, WFD has turned into WDFBFD ( What Did my Friends Bring me For Dinner)! Last night, this was basmati onion rice, yellow daal and a veg curry. Tonight, it's fish shammi kabobs, rice pilaf and tomato chutney. I'm lucky that I have some good cooks as friends!

                                                                                                                                                                              6 Replies
                                                                                                                                                                              1. re: anakalia

                                                                                                                                                                                Wow, it sounds like you have wonderful friends who just so happen to be fabulous cooks. I hope that you and baby are settling in well.

                                                                                                                                                                                1. re: anakalia

                                                                                                                                                                                  Congrats on your new baby, anakalia! Very good friends you have. Enjoy getting to know your new punkin!

                                                                                                                                                                                  1. re: anakalia

                                                                                                                                                                                    congrats on your new CH baby! love the WDFBFD.

                                                                                                                                                                                    1. re: anakalia

                                                                                                                                                                                      Aww, congrats on the tiny 'hound. Sounds like you're eating well, and happy mommy=happy baby :D

                                                                                                                                                                                      1. re: alliegator

                                                                                                                                                                                        Thanks everyone! Yes, After a few days, I realized baby couldn't be healthy if I only ate chocolate chip cookies and Trader Joes cheddar and horseradish potato chips... Even though that's all I really wanted. Fortunately my friends stepped up, and baby's getting her first introductions to the flavors of South Asia!

                                                                                                                                                                                      2. re: anakalia

                                                                                                                                                                                        More tiny CH'ers into the club. Congrats!

                                                                                                                                                                                      3. This week seems quite long for some reason and so I took the lazy route tonight for dinner. I've been craving boiled eggs for a few days so I used that as the inspiration for a refrigerator-grab-throw-together sad example of antipasto - a few boiled eggs, Turkey pastrami, salami, a can of tuna mixed with celery seed, garlic, shallots, anchovies, and a drizzle of olive oil, with a trio of cheese cubes - spring Gouda, Ossau Iraty, and Asiago. I wasn't so excited for my lame dinner though I must admit it was quite satisfying. I should go the antipasto route more often.

                                                                                                                                                                                        6 Replies
                                                                                                                                                                                        1. re: fldhkybnva

                                                                                                                                                                                          Tell me about the Ossau Iraty. It seems I am not over my cheese kick

                                                                                                                                                                                          1. re: suzigirl

                                                                                                                                                                                            Of course, it is one of my current favorites. It's a sheep's milk cheese from the Basque region. i would describe it as somewhat grassy but quite nutty and buttery. Here's an old Chow thread about it. It melts like a champ although suffers from that sheep's milk separation thing but it's no worse for the wear. It's one of a few cheeses that I just grab from the fridge and eat straight up.

                                                                                                                                                                                            1. re: fldhkybnva

                                                                                                                                                                                              Oh I love ossau iraty! When I lived in France, my very first trip to our local cheese shop found me fumbling around in French and the kind owner suggested it as something I "must" try. It became one of my favorites... He always had great suggestions for me. I eat it straight up, too :)

                                                                                                                                                                                              1. re: anakalia

                                                                                                                                                                                                Another one similar is Idiazabal, great as well.

                                                                                                                                                                                                1. re: fldhkybnva

                                                                                                                                                                                                  love both of those basque cheeses muchly.

                                                                                                                                                                                          2. re: fldhkybnva

                                                                                                                                                                                            Sounds like a fantastic spread. I love pick and nibble dinners.

                                                                                                                                                                                          3. After reading about eightinchpestle's buttermilk-roasted chicken a few weeks ago, the idea's been marinating in my brain. I decided to do a riff on the idea using my leftover buttermilk avocado ranch dressing. I broke down a chicken and marinated the pieces overnight in the dressing with a bit of extra buttermilk, cracked black pepper, and a sprinkle of Adobo con sazon.

                                                                                                                                                                                            Tonight I'll shake off the excess marinade, reseason, and roast at high temp. per this recipe: http://www.foodnetwork.com/recipes/ni...

                                                                                                                                                                                            Hopefully the avocado won't turn a ghastly brown. Sides will be green salad and saffron rice w/ toasted almonds.

                                                                                                                                                                                            2 Replies
                                                                                                                                                                                            1. re: ChristinaMason

                                                                                                                                                                                              Have you posted the quick how to for the buttermilk avocado ranch or did I miss it? Your riff on the chicken sounds delicious.

                                                                                                                                                                                              1. re: fldhkybnva

                                                                                                                                                                                                The chicken turned out great! I jacked the heat up at the end to get it nice and crispy. It was flavorful and not grainy or anything gross.

                                                                                                                                                                                                The dressing I sort of made up. About 1/2 c. mayo, 1-2 Tbsp. sour cream, a good splash of buttermilk, a little white vinegar, lots of chopped parsley, a scallion, some fresh chives, some dried dill (fresh would be better), cracked black pepper, goodly amount of salt, bit of seasoned salt or adobo seasoning con sazon, little onion powder, dash of Maggi seasoning, minced small clove of garlic, good pinch of sugar, and about 2/3 of an avocado, pinch of hot paprika. Blend until creamy green, adjust for seasoning, then stir in some more finely minced parsley and chives for contrast and texture.

                                                                                                                                                                                                That's really how I do it :)

                                                                                                                                                                                            2. Crab salad stuffed tomatoes last night were wonderful, and I wish I'd tried it sooner! I just used the Chow crab salad recipe and made a quick cucumber and dill salad for the side.
                                                                                                                                                                                              http://www.chow.com/recipes/29628-cra...
                                                                                                                                                                                              Tonight, mangator is working late to catch up on stuff he missed while he was visiting his 'rents, so pap and I are heading to the Scandinavian Polish mashup restaurant nearby. It's always a heavy meal, but I just didn't feel like cooking. Schnitzel for both, I'm sure. The last few days of shopping, cleaning, cooking, etc. has taken it's toll as my gait is a bit uneven with the cast, and my hips and lower back are killing me. Tomorrow, a massage!

                                                                                                                                                                                              5 Replies
                                                                                                                                                                                              1. re: alliegator

                                                                                                                                                                                                Schnitzel never fails to satisfy, I have no idea why. Enjoy your massage, it sounds like you could use the relaxation.

                                                                                                                                                                                                1. re: fldhkybnva

                                                                                                                                                                                                  Thanks! The schnitzel dinner is a pap request. And I hope to actually benefit from the massage because walking like a peg-legged pirate isn't good for anyone's lower back :/

                                                                                                                                                                                                  1. re: alliegator

                                                                                                                                                                                                    Hopefully they'll loosen it up and then you can relax over the weekend, foot up in the air with some nice food and drink.

                                                                                                                                                                                                2. re: alliegator

                                                                                                                                                                                                  I love crab. Thanks for showing up my yard bird. ;-) I hope the massage works out the kinks tomorrow.

                                                                                                                                                                                                  1. re: suzigirl

                                                                                                                                                                                                    Hey, yard bird is not to be sneezed at! I'm going to keep it up with tomato stuffing. There's another thread about healthy eating, and while I generally give very little of a $hit about my own nutrition, watching pap eat a well balanced meal is priceless.
                                                                                                                                                                                                    And the massage, eh, wishful thinking that it will help. But these things are minor in the grand scheme :) And it was a groupon!

                                                                                                                                                                                                3. Finished the lasagne today for lunch. I only made an 8x8 pan. Tonight I am being a lazy bones. Thai green curry, tod mun, jasmine rice and spring rolls from the best Thai place in SRQ. I love the honey banana coins but they will get soggy before I get to them, so i never get them to go. Beer to scrub the heat from our tounges. Beer, beer, beer, let it flow like water.

                                                                                                                                                                                                  2 Replies
                                                                                                                                                                                                  1. re: suzigirl

                                                                                                                                                                                                    We could kill an 8x8 in a sitting between us if we were really hungry, no doubt.

                                                                                                                                                                                                    1. re: ChristinaMason

                                                                                                                                                                                                      Oh hell yes, before I got gastroparesis. But that was two large servings for bf and two small for me.

                                                                                                                                                                                                  2. Car got inspected today. Her 14th year. And I didn't have to pay for anything to be repaired - just the $29 inspection. It was a good start to my vacation. :-)

                                                                                                                                                                                                    I haven't had seafood in a long time, so I picked up some dry sea scallops and did a quick pan sauté in a bit of butter and olive oil. Removed them from the pan, added 1/4 cup of white wine, a tsp. of minced ginger, and leftover lime pulp from juicing a lime. Reduced that, added the scallops back in and served it over rice pilaf.

                                                                                                                                                                                                    Fresh CSA corn, CSA red bell pepper, and CSA scallion sauté alongside.

                                                                                                                                                                                                    And yes, there's wine. :-)

                                                                                                                                                                                                    5 Replies
                                                                                                                                                                                                    1. re: LindaWhit

                                                                                                                                                                                                      Same here, vino. Aaah. Almost vacation time!!

                                                                                                                                                                                                      1. re: LindaWhit

                                                                                                                                                                                                        Wow, that's wonderful! I, too, am holding on to my 13 year ol' faithful. Inspections seem to go well, although the dealer seems to somehow find his faults. The scallops sound great, I eat them a lot usually with white wine but never thought to do a lime, ginger combination. It sounds like your vacation is off to a great start. T-2 days until a 4 day break for me.

                                                                                                                                                                                                        1. re: LindaWhit

                                                                                                                                                                                                          Glad the vacay is off to a great start! The fruits de la mer sound wonderful.
                                                                                                                                                                                                          Drink up on that wine, and I'm looking forward to seeing what else is cooked up during your time of relaxation.

                                                                                                                                                                                                          1. re: LindaWhit

                                                                                                                                                                                                            Great first night of vaycay, LW; dry scallops and wine is a delicious way to roll:)

                                                                                                                                                                                                            1. re: LindaWhit

                                                                                                                                                                                                              Excellent.

                                                                                                                                                                                                            2. Well, if the man manages to make it home from work (he seems to have misplaced his keys.....) there will be flap meat that has been in mojo criollo marinade since yesterday, avocados, queso fresco, salsa, tortillas for the man and large pieces of lettuce to make wraps for me, crema mexicana, diced white and red onions, blistered padron peppers, etc.

                                                                                                                                                                                                              He's probably going to be ready for a drink, too. :) Poor guy, he had a great day yesterday (got a promotion and a raise,) and now a crappy day with lost keys today. Ya win some, ya lose some......

                                                                                                                                                                                                              7 Replies
                                                                                                                                                                                                              1. re: weezieduzzit

                                                                                                                                                                                                                Good luck on fining the keys, and congratulations to him on the promotion and raise. I love love flap meat, wish it was available in more stores.

                                                                                                                                                                                                                1. re: fldhkybnva

                                                                                                                                                                                                                  It always surprises me how regional some cuts of meat are, here it's everywhere and inexpensive due to the high Hispanic population/ proximity to Mexico. Its as little as $3.99 a pound at my local Mexican market for the holiday weekend so I'll be buying several pounds for the freezer. They have a high turnover so the meat is always really fresh and it's Harris Ranch beef so the quality is good and consistent.. Lots of carne asada, fajitas, etc. in our future!

                                                                                                                                                                                                                  ... I really hope he finds his keys so I don't have to go get him and take him to work in the morning..... I want to start the grill and open a bottle of wine. :)

                                                                                                                                                                                                                  1. re: weezieduzzit

                                                                                                                                                                                                                    I agree, it was quite the adventure to find a tri tip around here. Actually I think the only reason I've heard of flap meat is that the local butcher at my Whole Foods is Hispanic and it seems to be a popular cut among that community. I hope so too, you can only delay the wine so long.

                                                                                                                                                                                                                2. re: weezieduzzit

                                                                                                                                                                                                                  The mojo criollo marinade sounds good, had to look it up. You don't find the citrus makes the meat mushy at all by leaving it in that long?

                                                                                                                                                                                                                  And, congrats to the man on his promotion :)

                                                                                                                                                                                                                  1. re: juliejulez

                                                                                                                                                                                                                    I wouldn't leave it that long with chicken or really thin cuts of beef but I've had great results with the long marinade on flap meat.

                                                                                                                                                                                                                    1. re: weezieduzzit

                                                                                                                                                                                                                      Awesome, I will have to try it. Not sure I've seen flap meat around here but I usually have flank steak, or maybe it even would be good on tri tip?

                                                                                                                                                                                                                  2. re: weezieduzzit

                                                                                                                                                                                                                    There's a raccoon on the porch, looks like I'm using the broiler tonight.

                                                                                                                                                                                                                  3. Change of plans for me :( My pap had some belly issues, which we all have at times, but for his age, I'd prefer to hang close to the casa. I had some leftover rotisserie chicken from Sunday and made him a quick chix soup with egg noodles, carrots and celery and toast.
                                                                                                                                                                                                                    Am awaiting 5 Guys picked up by mangator in a bit. My usual single burger with cheese, bacon, grilled onions. Tomato, lettuce and condiments to be added here at home.

                                                                                                                                                                                                                    4 Replies
                                                                                                                                                                                                                    1. re: alliegator

                                                                                                                                                                                                                      Aww, poor Pap. I hope the chicken noodle soup will work it's magic. I really need to make my way to 5 guys one day and finally give it a try. As a fry fanatic, I have been told I would absolutely love their fries.

                                                                                                                                                                                                                      1. re: fldhkybnva

                                                                                                                                                                                                                        The fries are pretty good, and I'm not even a fry fan. 5 Guys gets slammed a lot, but I find it to be perfectly fine.
                                                                                                                                                                                                                        Pap's doing just fine, I'm sure it was just one of those things.

                                                                                                                                                                                                                        1. re: alliegator

                                                                                                                                                                                                                          I was just catching up and was going to ask how he was. Glad he is feeling better.

                                                                                                                                                                                                                          1. re: suzigirl

                                                                                                                                                                                                                            Thanks, suz. He was probably just a little overhydrated, it happens to us all.
                                                                                                                                                                                                                            I, however, need to learn when to freak and when not to freak about minor health stuff in seniors. I express worry, and get "I'm in better shape than you, Captain Ahab". Le sigh.

                                                                                                                                                                                                                    2. I will get to Labor day in a couple of days..... still recovering from the destination wedding of my best BF last weekend!

                                                                                                                                                                                                                      Much fun, great food, and v-e-r-y late nights (4am+, thre nights in a row! - for a coming on 50 lady; yikes!).

                                                                                                                                                                                                                      A reunion of many dear friends who have met over the years; most of had a 'job/ an ask' to accomplish for our bride Friday or Sat. AM. Mine was to help another seasoned event person with the buffet placement and decor, and sorting out service for HD's post wedding and pre-buffet dinner. All cool, and great chef and staff organized.
                                                                                                                                                                                                                      BUT the 'estate' they rented for their whole families to stay at for a few days ahead of the shenanigans Sat. had about 5 levels from top of house to bottom flat garden with gazebo where the actual wedding and buffet were.

                                                                                                                                                                                                                      Yikes. Came home happier than any clam with the fun times and camaraderie, but my knee hurts like the dickens!

                                                                                                                                                                                                                      Such a great wedding, and everything went off, really, without a hitch.

                                                                                                                                                                                                                      Italian deli spread for lunch at 'the casa' Friday while we were all arriving, mexican bbq feast that night. Amazing breakfast at Aweful Annie's in Auburn Sat. AM, then to the 'casa' for final details and the wedding. Good food there as well - her hires' did a great job. Salmon, tri-tip, many salads, etc.
                                                                                                                                                                                                                      Whew! Flew in exausted, then of course the roomie has to bust out the pizza stone, so completely strung on Monday, we had a pizza party! I must say - delirium helps sometimes. It was super. Been awhile since we flung all that semolina around the kitchen and cranked the oven into overdrive. Pic below.

                                                                                                                                                                                                                      Last night, after finally a 10 hour sleep, some good work, I made an arranged salad of rare grilled tuna, spinach tossed with an orange-dijon viniagrette, topped with roasted peppers, soft HB egg, feta, tomato from the garden, and a dab of dill/lemon aioli. WFD.

                                                                                                                                                                                                                      All Good. Missed you all, and tried to skim the thread to catch up. More on upcoming action for the weekend tomorrow.

                                                                                                                                                                                                                      Pulling out leftover roast tri-tip, and tossing a broccoli salad with peanuts, marinated onions, hmd ranch, and raisins. Old school food:)

                                                                                                                                                                                                                       
                                                                                                                                                                                                                       
                                                                                                                                                                                                                      7 Replies
                                                                                                                                                                                                                      1. re: gingershelley

                                                                                                                                                                                                                        Wow, it's sounds like you had a whirlwind but an awesome weekend! The eats look fantastic. I have finally hunted down a grass fed tri tip and I can't wait to give this cut a try.

                                                                                                                                                                                                                        1. re: gingershelley

                                                                                                                                                                                                                          Sounds like you had a great time. 4am nights are too rough for me these days, well done for going the distance. Loving the tuna salad.

                                                                                                                                                                                                                          1. re: gingershelley

                                                                                                                                                                                                                            gorgeous stuff, gs! you can still hang with the best of the partyers!

                                                                                                                                                                                                                            1. re: mariacarmen

                                                                                                                                                                                                                              Thanks honey, bet you can rise to the occasion, when required - wink!

                                                                                                                                                                                                                              1. re: gingershelley

                                                                                                                                                                                                                                it's twu, it's twu... although the recovery time would now be measured in dayS.

                                                                                                                                                                                                                            2. re: gingershelley

                                                                                                                                                                                                                              You're a better woman than I after three 4:00 a.m. nights, gingershel! Glad it was such a fun time - AND that you got a good 10-hour sleep when you got home. :-)

                                                                                                                                                                                                                              1. re: LindaWhit

                                                                                                                                                                                                                                Oooohhhh LW, I hurt - BAD - each morning, but as a very good friend and I said about 20 years ago on an epic Gorge weekend seeing DMB several days in a row (a labor day tradition); 'There is time to sleep when you die!". The motto continues to get invoked - it's just harder to live into, and certainly less often!

                                                                                                                                                                                                                            3. We're now officially in "use up" mode prior to our next trip.

                                                                                                                                                                                                                              So, a freezer raid turns up a big of king prawns and a packet of smoked trout. Mrs H is going to make risotto. My contribution may be non-existant, other than as an eater, but tthere may be chopping to be delegated to me.

                                                                                                                                                                                                                              1. It's been one of those perfect days of eating. I've made my way around the world I think. Forgive me for posting about more than just dinner.

                                                                                                                                                                                                                                The house guest made congee (Chinese rice porridge) for breakfast. He started the process yesterday making a pork stock and soaking the rice in oil overnight. He claims he stirred the porridge 888 times clockwise with the back of a spoon as per his late grandmother's instructions. At the base of my breakfast bowl went lean pork and century egg. The porridge went on top and garnishes were fried shallots, spring onions, ginger slivers and ground white pepper. Chopped bits of yu tiao (fried bread) completed it. Delicious.

                                                                                                                                                                                                                                Lunch was at my parents and was as usual Middle Eastern . They cooked one of my favourite dishes - fettah. Their version today (there are many variations) had lamb, chickpeas, yoghurt and tahini. An astounding amount of raw garlic went in.

                                                                                                                                                                                                                                Dinner tonight started with uni tempura and sushi rice topped with uni. That was followed by a lobster bisque using up the last of poor departed Clyde. The seafood extravaganza is officially over.

                                                                                                                                                                                                                                4 Replies
                                                                                                                                                                                                                                1. re: Frizzle

                                                                                                                                                                                                                                  Your house guests' congee technique is new to me. Did he say what soaking the rice in oil does? I assume he drained off the oil before cooking the grains in the pork stock.

                                                                                                                                                                                                                                  Love the fatteh!

                                                                                                                                                                                                                                  1. re: JungMann

                                                                                                                                                                                                                                    I think he was trying to gild the lilly. He said he read somewhere it makes it silkier. I'm not sure if he washed the rice before cooking, I was enjoying a lie in. I'm sure excess oil would be removed before cooking, it was rich but not greasy. He did tell me his mum just uses short grain rice and a stock cube.

                                                                                                                                                                                                                                  2. re: Frizzle

                                                                                                                                                                                                                                    A MOST excellent eating day indeed... uni tempura? I want.:)

                                                                                                                                                                                                                                    1. re: Frizzle

                                                                                                                                                                                                                                      it all sounds amazing!

                                                                                                                                                                                                                                    2. Steaks and laughter. A planned quick mid-afternoon stop-by instead became a dinner visit from family on their way "up North". Due to a late departure they arrived just at the start of the evening rush hour and we used the two hours of visit-time (no point in them sitting in traffic) to also share a meal.

                                                                                                                                                                                                                                      Good steaks that held up well to being microwave thawed and hot-skillet grilled. Sliced fresh mushrooms sauteed in garlic butter. Fresh sweet corn on the cob. The last of the garden tomatoes from my friend. Bakery small croissants. And for dessert, vanilla ice cream and coconut mini-cupcakes (Roxlet's recipe, made & extras frozen 3 weeks ago, thawed as dinner was prepped).

                                                                                                                                                                                                                                      In addition to family news & recent photos, to my great delight they brought me food gifts: a jar of family-recipe pickle relish. And some "Iowa Chops" - thick cut, bone-in pork chops - from the excellent grocery butcher counter in my home town.

                                                                                                                                                                                                                                      1 Reply
                                                                                                                                                                                                                                      1. re: MidwesternerTT

                                                                                                                                                                                                                                        Lovely. And any recipe provided by Roxlet is a grand slam.

                                                                                                                                                                                                                                      2. No idea what will be for dinner tonight - I'm packing up for an overnight trip up to Laconia for some antiquing in the area. I suspect a burger at a local restaurant's bar will do the trick.

                                                                                                                                                                                                                                        I shall see you all tomorrow some time - unless I miraculously get WiFi in my room at the hotel at which I'm planning on staying. :-)

                                                                                                                                                                                                                                        4 Replies
                                                                                                                                                                                                                                        1. re: LindaWhit

                                                                                                                                                                                                                                          Antiquing in that area sounds fabulous, Linda. A well deserved break from work.

                                                                                                                                                                                                                                          Have fun and if you see any cool cuff links (hint, hint) please let me know. :-)

                                                                                                                                                                                                                                          1. re: LindaWhit

                                                                                                                                                                                                                                            Sounds like a great way to spend some time. Enjoy!

                                                                                                                                                                                                                                            1. re: LindaWhit

                                                                                                                                                                                                                                              Guess what? I'm home! I hit up the stores on my list in about 6 hours total, so I figured I'd drive home rather than spend money on a hotel room.

                                                                                                                                                                                                                                              I *did* pick up a few things - among them, a very cool handmade metal latticework/basketweave "purse" - yes, you read that right. :-) It will either occupy a spot in the dry sink holding vases with flowers (silk or fresh) or will somehow be hung on my bedroom wall, as the gray in the metal matches the gray painted walls. Perhaps silk flowers if I use it there.

                                                                                                                                                                                                                                              So it was a successful day. Off to another area of New Hampster tomorrow for more antiquing. And more antiquing on Saturday with Mom at an antique show near her. A good vacation so far!

                                                                                                                                                                                                                                              ANYWAY. Since I had nothing out for dinner, BJ's Mandarin Orange Chicken to the rescue. Served over leftover rice pilaf with peas mixed with the corn/red bell pepper sauté from last night.

                                                                                                                                                                                                                                              Oh yeah. There's wine. 'Cause I'M ON VACATION!!!

                                                                                                                                                                                                                                               
                                                                                                                                                                                                                                              1. re: LindaWhit

                                                                                                                                                                                                                                                Very cute score. I want one!

                                                                                                                                                                                                                                            2. Tonight for dinner will be my first try at a tarte. I bought a pan over the weekend, it's time to break the thing in. It'll definitely go in a savory and cheesy direction, but I'm not exactly sure on a recipe. If anyone has any suggestions, please share.

                                                                                                                                                                                                                                              7 Replies
                                                                                                                                                                                                                                              1. re: alliegator

                                                                                                                                                                                                                                                How about the Zucchini Pie recipe that gini shared, above?

                                                                                                                                                                                                                                                1. re: alliegator

                                                                                                                                                                                                                                                  I am going to do zucchini, I found this recipe that I'm going to use. And then, going to run out for some gelato for desert.
                                                                                                                                                                                                                                                  Dinner will be maybe a bit earlier than the norm tonight since mangator is on a long working daytrip to Santa Barbara, so we don't need to wait for him to come home.
                                                                                                                                                                                                                                                  http://www.channel4.com/4food/recipes...

                                                                                                                                                                                                                                                  1. re: alliegator

                                                                                                                                                                                                                                                    Wowza. That looks so good. Let me know if you like it. I would have to sub the goat cheese, but it could be done.

                                                                                                                                                                                                                                                    1. re: suzigirl

                                                                                                                                                                                                                                                      The flavors in the tarte were really quite good, and the mint adds a lot! But, I (was going to say overcooked) burned the thing. My oven's really quite hot, and I do adjust, but I need to watch things like this like a hawk. And I did not :(
                                                                                                                                                                                                                                                      But I'll give it another go for sure.
                                                                                                                                                                                                                                                      What would you use instead of goat cheese?

                                                                                                                                                                                                                                                      1. re: alliegator

                                                                                                                                                                                                                                                        Oops. At least you got to eat it. I don't know what cheese would sub in well for goat cheese. I have a really nice cheese monger though soI will be picking her brain.

                                                                                                                                                                                                                                                      2. re: suzigirl

                                                                                                                                                                                                                                                        feta? .

                                                                                                                                                                                                                                                        1. re: mariacarmen

                                                                                                                                                                                                                                                          Feta is a good idea. I was thinking ricotta salata mixed with cream cheese but feta is easier. Thanks

                                                                                                                                                                                                                                                  2. Thursdays are turning into a looong day for me. Job has a 730am mandatory meeting every Thurs, and then I pick up the SO at the airport every evening, and his flights are often delayed resulting in not getting home til 8pm. So, quick and easy dinners are in order. This week I'm trying out a spicy chicken and pineapple stir fry, served over rice. Apparently PF Changs has something similar? I dunno, never been there. I found it on one of the blogs I read. SO likes pineapple (not my fave) so hopefully he'll like this.

                                                                                                                                                                                                                                                    7 Replies
                                                                                                                                                                                                                                                    1. re: juliejulez

                                                                                                                                                                                                                                                      " then I pick up the SO at the airport every evening, and his flights are often delayed resulting in not getting home til 8pm"

                                                                                                                                                                                                                                                      He is a lucky guy considering who picks him up at the airport every evening.

                                                                                                                                                                                                                                                      1. re: Fowler

                                                                                                                                                                                                                                                        Thanks Fowler! I like going to pick him up, although last week his flight was delayed by almost 2 hours and I had to sit in my car during a nasty lightning storm! It helps our house is only 15 minutes from the airport.

                                                                                                                                                                                                                                                      2. re: juliejulez

                                                                                                                                                                                                                                                        I'm not really a big fan of pineapple in a stir fry as a general rule, but some recipes surprise me. Let us know how it goes!
                                                                                                                                                                                                                                                        And, it is so nice that you pick up SO.
                                                                                                                                                                                                                                                        jj: what time should I be there?
                                                                                                                                                                                                                                                        al: don't forget to turn in your parking receipt
                                                                                                                                                                                                                                                        :)

                                                                                                                                                                                                                                                        1. re: alliegator

                                                                                                                                                                                                                                                          I don't like pineapple in general! But I'm hoping after it's cooked some it won't be so bad. I'll probably not put as much whole pieces in as the recipe calls for either. I'll report back.

                                                                                                                                                                                                                                                          1. re: alliegator

                                                                                                                                                                                                                                                            The stir fry turned out pretty good! Not my favorite thing ever, but that's because I don't like pineapple, but SO appeared to like it. But, you actually end up putting the pineapple chunks in the sauce at the end, so there's no stir frying involved of the pineapples. This is the recipe I used: http://ellysaysopa.com/2012/10/24/spi...

                                                                                                                                                                                                                                                            1. re: juliejulez

                                                                                                                                                                                                                                                              Looks like a good recipe. I think the heat from the sambal would save it for me.
                                                                                                                                                                                                                                                              I'm kind of in the same boat with you. I like pineapple straight up, but as a sticky Chinese-y thing, not so much. But mangator loves it. I'm going to save this in case a craving hit him.
                                                                                                                                                                                                                                                              Thanks for the report, glad you didn't hate it :)

                                                                                                                                                                                                                                                              1. re: alliegator

                                                                                                                                                                                                                                                                You're welcome. I forgot to mention I reduced the sambal in half for the man's sake, and it still had a nice zing to it. If it was just me I'd probably add extra though :)

                                                                                                                                                                                                                                                        2. Tonight's dinner will be a fridge clean out, in preparation for grocery shopping for the weekend holiday tomorrow, egg white frittata with broccoli, onions, double smoked peppered ham with Gloucester and Muenster cheese.

                                                                                                                                                                                                                                                          I love holiday weekends for cooking and am quite excited for Monday's steak dinner. SO and I are torn between Porterhouse and Ribeye at this point. I enjoy a good rib eye though we rarely have strip and I don't care much for the Filet side of the beast. I guess I should be fortunate to have such difficult decisions to makes.

                                                                                                                                                                                                                                                          9 Replies
                                                                                                                                                                                                                                                          1. re: fldhkybnva

                                                                                                                                                                                                                                                            Ahh; 1st world problems, eyh, fldhkybnva?

                                                                                                                                                                                                                                                            1. re: gingershelley

                                                                                                                                                                                                                                                              You read my mind although based on this month's thread on the phrase I'm avoiding saying it out loud fo rfear of being "self-deprecating" as one poster commented. Uh oh, SO has added hanger steak to the mix. I think it might win out. I'm not sure if you're a big steak eater, but do you have a favorite gingershelley?

                                                                                                                                                                                                                                                              1. re: fldhkybnva

                                                                                                                                                                                                                                                                If I can't afford (and have several dining partners to help with) a huge 2" thick ribeye for bisteca ala fiorentina - the perfect steak:) - then I like tri-tip and flatiron.

                                                                                                                                                                                                                                                                The flatiron, though not so thick, is very beefy and tender when cooked MR. Plus, comes in a convenient vacu-packaging, and for me, I can get the biggest/thickest one I see, and cut it in 1/2 for 2 reasonable 'me' servings. Good mostly plain, or marinated in my preferred red wine/Worcestershire, garlic, s&p treatment. THIS is the steak I melt blue cheese on after flipping sides. Yum.

                                                                                                                                                                                                                                                                1. re: gingershelley

                                                                                                                                                                                                                                                                  Oh I love flat iron, it's usually our Saturday morning steak and eggs choice.

                                                                                                                                                                                                                                                                  1. re: fldhkybnva

                                                                                                                                                                                                                                                                    I love flat iron, too. I usually also do it on Saturday morning and my hair stays smooth and silky all weekend. Oh, wait...
                                                                                                                                                                                                                                                                    :P

                                                                                                                                                                                                                                                                  2. re: gingershelley

                                                                                                                                                                                                                                                                    I've never tried bisteca ala fiorentina but I'm always up for the perfect steak. I googled it so just rub with rosemary and then cook as usual?

                                                                                                                                                                                                                                                                    1. re: fldhkybnva

                                                                                                                                                                                                                                                                      I've not tried this but Batali's recipe looks great.

                                                                                                                                                                                                                                                                      http://www.foodnetwork.com/recipes/ma...

                                                                                                                                                                                                                                                                      1. re: c oliver

                                                                                                                                                                                                                                                                        Thanks, I think we might have a winner for Labor Day dinner although now I'll have to decide on a steak to finish it all off. I'm quite excited. Steak + potato, always a treat for me.

                                                                                                                                                                                                                                                                      2. re: fldhkybnva

                                                                                                                                                                                                                                                                        Good olive oil, a charcoal fire, rosemary ON the fire while cooking, and a lemon wedge and course salt for serving.

                                                                                                                                                                                                                                                              2. Today I am jointing a chicken into 2 breasts for later, and 2 leg/thighs, which I will turn into this summers favorite chicken dish; Orange-ginger chicken.

                                                                                                                                                                                                                                                                I think I may have only mentioned it once here, but I have missed a lot of 'action' on this board last 6 weeks or so. I have made this nearly once a week this summer, since reviving this dish I made up in high school. It is as simple and tasty as I thought it was then....

                                                                                                                                                                                                                                                                Anyhoo, simple mix of good OJ, lot's of sliced/smashed fresh ginger, 1/2 as much again of soy sauce, and a good glug of honey to balance it out. Marinate at least 4 hours,

                                                                                                                                                                                                                                                                Put in a baking dish at around 350, pour marinade over, and bake until tender. Baste a few times to glaze, and the marinade/juices will reduce nicely to a sauce. Excellent over rice.

                                                                                                                                                                                                                                                                Tonight I am making coconut ginger rice with grated zuchinni in it, and some corn off the cob quick sauteed with a little fresh red pepper. If I don't have coconut milk, I will skip the rice and make zuchinni pancackes instead:)

                                                                                                                                                                                                                                                                18 Replies
                                                                                                                                                                                                                                                                1. re: gingershelley

                                                                                                                                                                                                                                                                  That chicken sounds great, I'll have to try that sometime!

                                                                                                                                                                                                                                                                  1. re: gingershelley

                                                                                                                                                                                                                                                                    That chicken sounds wonderful and simple. I will have to run that idea past the man. He is not a fan of sweet and savory. I think I could sway him.

                                                                                                                                                                                                                                                                    1. re: suzigirl

                                                                                                                                                                                                                                                                      It's very good ladies. I came up with this in high school, but back then I used OJ concentrate - from a can - and used it in concentrate form; that seemed 'stronger' to me. Now, fresh or good not-from concentrate refridgerated tastes much brighter.

                                                                                                                                                                                                                                                                      I use raw local honey, as it really adds something to the flavor, and I think I forgot to say a few garlic cloves above as well.

                                                                                                                                                                                                                                                                      I give the recipe as a ratio, so you could make as much or as little chicken as you want. I just put the ingredients in a gallon ziplock, smoosh it around until the soy, honey and OJ have mixed pretty well, and drop in the chicken and massage for a few minutes before going in the fridge.

                                                                                                                                                                                                                                                                      Just watch it near the end so the 'sauce' doesn't burn, but it does reduce down to thicken a bit and get nice and dark and glossy.

                                                                                                                                                                                                                                                                      Oh - and I DON"T grill this one. Too much sugar in the marinade just makes it burn, for me even on my webber over indirect, it's hard not to overchar..... so the oven it is.

                                                                                                                                                                                                                                                                      1. re: gingershelley

                                                                                                                                                                                                                                                                        I am glad you mentioned garlic. I was thinking that would be a good addition. But i hate to be the one that makes the recipe, tweaks three things and comes back to report that i didn't like it. Although this is so simple and straightforward it seems hard not to like if you like oranges

                                                                                                                                                                                                                                                                        1. re: suzigirl

                                                                                                                                                                                                                                                                          You can always add some green onion, and a little heat like schriracha or something too.... tweek away.

                                                                                                                                                                                                                                                                          I like to serve it with sriracha on the side.

                                                                                                                                                                                                                                                                          1. re: gingershelley

                                                                                                                                                                                                                                                                            Since my bf and I tend to lean in the heat camp I love that idea.

                                                                                                                                                                                                                                                                            1. re: suzigirl

                                                                                                                                                                                                                                                                              You could probably seriously twerk it up with some sambal oelek for heat.

                                                                                                                                                                                                                                                                              1. re: alliegator

                                                                                                                                                                                                                                                                                I love the idea of twerking it with sambal oelek. :-) I like the chili, garlic, vinegar twang. I am never without a bottle in my fridge

                                                                                                                                                                                                                                                                                1. re: suzigirl

                                                                                                                                                                                                                                                                                  I'm quite addicted to that stuff, it's like my Franks

                                                                                                                                                                                                                                                                                  1. re: fldhkybnva

                                                                                                                                                                                                                                                                                    If I were on Survivor (HAHA!), it would be my luxury item. You can eat any crud with some good ol' rooster sambal.

                                                                                                                                                                                                                                                                                    1. re: alliegator

                                                                                                                                                                                                                                                                                      Must have the gold label with the rooster. Yum

                                                                                                                                                                                                                                                                                2. re: alliegator

                                                                                                                                                                                                                                                                                  I put in a dab of gochujang last night.... very good!

                                                                                                                                                                                                                                                                            2. re: suzigirl

                                                                                                                                                                                                                                                                              Or the one who changes up three things and then says how good it was. Allrecipes reviews can make me crazy

                                                                                                                                                                                                                                                                              1. re: Berheenia

                                                                                                                                                                                                                                                                                Exactly.

                                                                                                                                                                                                                                                                                1. re: suzigirl

                                                                                                                                                                                                                                                                                  Just make the basic, and add spicy stuff if you'n want. then it's yours. Super easy-peasy.

                                                                                                                                                                                                                                                                        2. re: gingershelley

                                                                                                                                                                                                                                                                          Mmmm, I love citrus and ginger together. Sounds great!

                                                                                                                                                                                                                                                                          1. re: gingershelley

                                                                                                                                                                                                                                                                            Sounds like what I made for dinner tonight - although mine was "cut plastic bag, arrange chicken pieces on baking sheet, and bake for 18-20 minutes while sauce is heated on the stovetop."

                                                                                                                                                                                                                                                                            :-)

                                                                                                                                                                                                                                                                            1. re: LindaWhit

                                                                                                                                                                                                                                                                              I thought of you LW when I was making marinade earlier. I think I might have been reminded of this very old recipe of mine when others have mentioned the TJ's chicken one....I hadn't made it for probably 10 years at least 'till this summer.

                                                                                                                                                                                                                                                                              It takes about 10 minutes of active time, so I LOVE it, plus the results are better than sum of it's parts. Never a bad thing.

                                                                                                                                                                                                                                                                          2. We just had a thunderstorm that went from a good natured "Oh, rain!" to "OH SHIT!" in a matter of minutes. I mean really freaky scary shit and incredibly unusual for here (any rain is unusual here,) complete with a tornado warning. We scrambled to secure everything and ended up drenched since the rain was coming at us sideways. Somehow we managed to laugh through all of it. I really love that man, he's a riot.

                                                                                                                                                                                                                                                                            After 2 hours of the entire neighborhood out clearing the streets and cutting up downed trees and branches it still looks like a freaking bomb went off in this neighborhood. I'm exhausted and hungry so I'm going to refashion last night's leftover flap meat and fixins into quesadillas for the man and sort of a taco salad for me. There will be cocktails and a movie. :)

                                                                                                                                                                                                                                                                            17 Replies
                                                                                                                                                                                                                                                                            1. re: weezieduzzit

                                                                                                                                                                                                                                                                              Weather happens!

                                                                                                                                                                                                                                                                              Sounds like a good time to me.

                                                                                                                                                                                                                                                                              1. re: steve h.

                                                                                                                                                                                                                                                                                Not here it doesn't, we normally get 6" of rain in a total year, today we got just shy of 3" in an hour. They actually call them "rain events" on the news.

                                                                                                                                                                                                                                                                                1. re: weezieduzzit

                                                                                                                                                                                                                                                                                  :-)

                                                                                                                                                                                                                                                                              2. re: weezieduzzit

                                                                                                                                                                                                                                                                                My goodness. What a terrible situation. Way to pull out a dinner and still be here to post. :-)

                                                                                                                                                                                                                                                                                1. re: suzigirl

                                                                                                                                                                                                                                                                                  We're lucky to have great neighbors that work together and we got our power back when the fire dept put out the neighbors smoking sparking tree that fell on the lines.

                                                                                                                                                                                                                                                                                  I fried up some bacon and then some shrimp in the bacon fat for a snack. :)

                                                                                                                                                                                                                                                                                  1. re: weezieduzzit

                                                                                                                                                                                                                                                                                    oops...

                                                                                                                                                                                                                                                                                    1. re: weezieduzzit

                                                                                                                                                                                                                                                                                      Here's a pic of one of the neighbor's kids that I just found on the local newspaper site. (Photo: DAVID BAUMAN/STAFF PHOTOGRAPHER)

                                                                                                                                                                                                                                                                                       
                                                                                                                                                                                                                                                                                      1. re: weezieduzzit

                                                                                                                                                                                                                                                                                        That looks crazy. Glad you are safe and you got everything secured. Enjoy the cocktails.

                                                                                                                                                                                                                                                                                        1. re: weezieduzzit

                                                                                                                                                                                                                                                                                          Wow. Glad you're ok and got some good eats in you.

                                                                                                                                                                                                                                                                                        2. re: weezieduzzit

                                                                                                                                                                                                                                                                                          Ok this is the kind of snack I need. Glad to hear you're safe and some comfort food was at hand.

                                                                                                                                                                                                                                                                                      2. re: weezieduzzit

                                                                                                                                                                                                                                                                                        flap meat makes everything better.

                                                                                                                                                                                                                                                                                        1. re: weezieduzzit

                                                                                                                                                                                                                                                                                          Very glad everyone is safe and you got some dinner and cocktails tonight, weezie!

                                                                                                                                                                                                                                                                                          1. re: LindaWhit

                                                                                                                                                                                                                                                                                            We are also experiencing a "weather event" (love that) here in Vancouver, a very unusual for us thunder storm with some awesome lightning and thunder. Lots of rain too though that is not so unusual. I was just about to head off to bed when it started but instead taking refuge here on WFD -- I'm not afraid of thunder, y'unnerstand, just curious what y'all had for dinner ;-).

                                                                                                                                                                                                                                                                                            WFD tonight was pizza on flatbread at the SIL's. Nothing too fancy but v. tasty and the find of the day was an in-store made "brick oven thin pizza crust." It was from Save-On Foods (a big grocery store chain here) and it was really good. Way to go, SIL, for locating this huge time saver!

                                                                                                                                                                                                                                                                                            1. re: grayelf

                                                                                                                                                                                                                                                                                              Greyelf, we had the same blow through. Lightning and thunder are exciting when you don't get it much.

                                                                                                                                                                                                                                                                                              Sun shining today on meal plans for the weekend for all!

                                                                                                                                                                                                                                                                                              1. re: gingershelley

                                                                                                                                                                                                                                                                                                Turns out there were flash floods, roads washed out and basements made soggy in other parts of town, so we were lucky!

                                                                                                                                                                                                                                                                                                1. re: grayelf

                                                                                                                                                                                                                                                                                                  Ouch! Not so bad here, just wished my 'gutter-guy' had come by allready. A wee' bit o' basement flooding, but to the tune of quarts, not mega-gallons here.

                                                                                                                                                                                                                                                                                          2. re: weezieduzzit

                                                                                                                                                                                                                                                                                            Sh**xxt! we had a similar storm - sans wind yesterday Weezie!

                                                                                                                                                                                                                                                                                            Glad your all ok. We had an inch of rain in 1/2 an hour; felt like I was in the tropics. Crazy. Glad I had an oven dinner planned.

                                                                                                                                                                                                                                                                                            And wished my gutters had been cleaned, as water POURED out them onto the patio, etc. At least the house is in the middle of a hill, and everything went down and away.

                                                                                                                                                                                                                                                                                            Taco salad sounds great!

                                                                                                                                                                                                                                                                                          3. 1/2 of a roasted butterflied chicken, Georgian eggplant, mushroom pate. It was a very brown plate. Tasty, but brown.

                                                                                                                                                                                                                                                                                            2 Replies
                                                                                                                                                                                                                                                                                            1. re: gini

                                                                                                                                                                                                                                                                                              Pate recipe, please? I'm overstocked (not really possible, I know) on mushrooms in the fridge. I have a good recipe for Mushroom Cheese Cups (diced mushrooms, cheese, egg, onion, oregano & parsley baked in mini-muffin pan on a tortilla-square crust) that will use half of them. But I want something else for the rest.

                                                                                                                                                                                                                                                                                              1. re: MidwesternerTT

                                                                                                                                                                                                                                                                                                Here you go: http://www.sassyradish.com/2009/05/mu...

                                                                                                                                                                                                                                                                                            2. I had tapas and drinks out (marinated veal tongue and croquetas de jamon, caiprinha, gin and soda, and Stella [gross], if you must know). Then back home, a bowl of cereal -- my own custom blend [corn Chex and generic Rice Crispies] w/ Lactaid whole milk. It meets the need. Cleaning and packing before our trip.

                                                                                                                                                                                                                                                                                              1. My Brother has been threatening to make all of us dinner tonight at his house while I am at the end of my visit to San Francisco/Napa/Sonoma.

                                                                                                                                                                                                                                                                                                To save us, I made dinner reservations at a favorite French restaurant for all of us. We all love my brother and appreciate his offer to host dinner, but none of us are up for mushy spaghetti buried under Ragu brand pasta sauce. I even arranged for a sitter to be at their house just to make certain he would have no excuse to enforce the hosting plan and this way he and my Sister-in-Law will be able to join the rest of us at the restaurant and be spared from something out of a Sandra Lee episode.

                                                                                                                                                                                                                                                                                                7 Replies
                                                                                                                                                                                                                                                                                                1. re: Fowler

                                                                                                                                                                                                                                                                                                  A very good save, Fowler. Enjoy the restaurant!

                                                                                                                                                                                                                                                                                                  1. re: Fowler

                                                                                                                                                                                                                                                                                                    Very good save! Hmmm, a lovely French dinner or an Aunt Sandy monstrosity? I know which I'd choose.

                                                                                                                                                                                                                                                                                                    1. re: Fowler

                                                                                                                                                                                                                                                                                                      We need deets about the French resto, Fowler -- which, and whadidja have?? Inquiring minds...

                                                                                                                                                                                                                                                                                                      1. re: grayelf

                                                                                                                                                                                                                                                                                                        Hi grayelf, some of us ordered the same dishes but here is what I recall at our table:

                                                                                                                                                                                                                                                                                                        Salade Landaise with duck confit and smoked duck Magret
                                                                                                                                                                                                                                                                                                        French Onion Soup
                                                                                                                                                                                                                                                                                                        Mussel Soup
                                                                                                                                                                                                                                                                                                        Burgundian Escargots with a butter, parsley and garlic sauce

                                                                                                                                                                                                                                                                                                        Steak Frites
                                                                                                                                                                                                                                                                                                        Duck avec polenta with summer truffles
                                                                                                                                                                                                                                                                                                        Cassoulet
                                                                                                                                                                                                                                                                                                        Honey, lavender and dijon glazed chicken also with the polenta and summer truffles

                                                                                                                                                                                                                                                                                                        Montrachet and Bordeaux for the wines during dinner

                                                                                                                                                                                                                                                                                                        Some fruit sorbets, creme brulee and petit fours for dessert.

                                                                                                                                                                                                                                                                                                        I can just hear my Brother now telling his wife, "Boy I am sure glad I talked Fowler out of having dinner at our house last night..." :-D

                                                                                                                                                                                                                                                                                                        1. re: Fowler

                                                                                                                                                                                                                                                                                                          Drool! Or should I say le drool ; -). And where did this feast take place (we travel to SF twice a year)?

                                                                                                                                                                                                                                                                                                          1. re: grayelf

                                                                                                                                                                                                                                                                                                            Hi grayelf, we went to Chapeau in the Richmond District. I spend quite a bit of time in SF so please let me know if you would like to meet some night for dinner. It would be my pleasure.:-)

                                                                                                                                                                                                                                                                                                            1. re: Fowler

                                                                                                                                                                                                                                                                                                              I've heard good things about Chapeau -- we've been remiss in visiting French restos in the Bay Area. Thanks for the invite. Will keep that in mind : -)

                                                                                                                                                                                                                                                                                                    2. Woohoo, 4 day weekend! What's for dinner tonight? Well, I've been looking forward to it all week. My butcher pulled through and a lovely grass fed coulotte sirloin cap is waiting in the fridge to be seared and served medium are with a pile of sauteed mushrooms. I might even shell out for some morels to add to the usual mix of Crimini, Shiitake and Trumpet. It's a designated carb-ish weekend in our house so dessert will be a giant bowl of popcorn with either anchovy or curry butter.

                                                                                                                                                                                                                                                                                                      2 Replies
                                                                                                                                                                                                                                                                                                      1. re: fldhkybnva

                                                                                                                                                                                                                                                                                                        Never thought about anchovy butter on popcorn, what a great idea! Dinner sound like absolute luxury--enjoy the weekend.

                                                                                                                                                                                                                                                                                                        1. re: alliegator

                                                                                                                                                                                                                                                                                                          Thanks, I'm loving this anchovy butter. I need to just make larger batches since I keep having to remake it.

                                                                                                                                                                                                                                                                                                      2. I am finally making Ottolenghi's fresh corn polenta with eggplant sauce. Sounds divine. I will serve it with a nice green salad with lots of tomatoes and a raw zucchini salad with parmesan,lemon and mint. A meal made in heaven for me. I am also making an orange biscoff semifredo for dessert.

                                                                                                                                                                                                                                                                                                        3 Replies
                                                                                                                                                                                                                                                                                                        1. re: Gloriaa

                                                                                                                                                                                                                                                                                                          That sounds SO good Gloriaa!

                                                                                                                                                                                                                                                                                                          I searched and found the recipe on Food52 just now.

                                                                                                                                                                                                                                                                                                          I might make that for dinner as well, but adapt the sauce to more of a grilled ratatouille-inspired sauce - with peppers and zuchinni included in it. Perhaps some proscuitto in the mix or salami when I start the sauce.

                                                                                                                                                                                                                                                                                                          Summer in a dish!

                                                                                                                                                                                                                                                                                                          1. re: Gloriaa

                                                                                                                                                                                                                                                                                                            Yum, this sounds like a perfect August dinner! I've always meant to make a raw zucchini salad, and have saved a few recipes for ones, but have never gotten around to it! The zucchini plants in my garden died early deaths this year (who kills zucchini??) so I didn't have much incentive this time around!

                                                                                                                                                                                                                                                                                                            1. re: anakalia

                                                                                                                                                                                                                                                                                                              It was so delicious. A definite must!!!

                                                                                                                                                                                                                                                                                                          2. There is labor involved. Before we can cookout we have to clean the grill... forgot about that part of getting to grill in our backyard! Done and I bet the cooking performance will improve.
                                                                                                                                                                                                                                                                                                            WFD is a two crust 'Italian meat pie" that we found in a deli in the next town. There will be wine and Coleslaw but nothing is being grilled today. Tomorrow we hit the Farmer's Market!

                                                                                                                                                                                                                                                                                                            1. We have a few food heavy outings planned for the weekend, so just kicking it off tonight at home.
                                                                                                                                                                                                                                                                                                              Rarely does mangator have a specific request, and for this evening he chose my least favorite: chicken cheesesteaks. Those two words together just piss me off. If it's chicken, it's NOT a cheesesteak!!! NOT. Ok, rant over.
                                                                                                                                                                                                                                                                                                              I just slice up some breasts and make Italian dressing from a packet to marinate for a bit, the fry up with peppers, onions, and some mushrooms. Store bought buns and provolone for cheese. Pure mediocrity on a plate. Chips and sliced tomatoes on the side.
                                                                                                                                                                                                                                                                                                              On a side note, I was quite happy this morning when I had pap get on a scale. He showed up here somewhat overweight, and I think that my here's some vegetables, eat up approach is helping because he's since lost 8 lbs. Woot!

                                                                                                                                                                                                                                                                                                              9 Replies
                                                                                                                                                                                                                                                                                                              1. re: alliegator

                                                                                                                                                                                                                                                                                                                Chicken cheesesteak? Love me some chicken cheesesteak. Can get enough chicken cheesesteak. Hehe. Ya ready to bean me yet? Seriously, good for pap on losing a few pounds. Now, can ya will them my way purty please?

                                                                                                                                                                                                                                                                                                                1. re: suzigirl

                                                                                                                                                                                                                                                                                                                  Bean ya? You get a roundhouse kick with castfoot (tm) for that! I yuck your yum.
                                                                                                                                                                                                                                                                                                                  Wish I could give you the 8 lbs. for your poor tummy :/ I'd shoot them in the food cannon that we need to develop so we can all blast an ingredient or little taste of dinner to each other.
                                                                                                                                                                                                                                                                                                                  Just make sure you do get them, preferably from a cheeseSTEAK.
                                                                                                                                                                                                                                                                                                                  :D

                                                                                                                                                                                                                                                                                                                  1. re: alliegator

                                                                                                                                                                                                                                                                                                                    I was just raggin' on you. I am not a fan of them either. They just lack what i prefer in steak. And more often they are dry.

                                                                                                                                                                                                                                                                                                                    1. re: suzigirl

                                                                                                                                                                                                                                                                                                                      Ok, good to know. I take back my kick :P

                                                                                                                                                                                                                                                                                                                    2. re: alliegator

                                                                                                                                                                                                                                                                                                                      Ya know, ya may be onto something. I would love to trade bites and ingredients with people. And since you are the handy one here (beef jerky box 3000) I nominate you to make one. Hook us up. My first request is a big bite of your fried cheese dinner and someone send me a pinch of five spice to try. :-)

                                                                                                                                                                                                                                                                                                                      1. re: suzigirl

                                                                                                                                                                                                                                                                                                                        Ok ladies, your repartée is super hilarious. You too need a baby sitter:) in the best possible way:)

                                                                                                                                                                                                                                                                                                                        1. re: suzigirl

                                                                                                                                                                                                                                                                                                                          I took it to the best person possible for developing totally weird products: my husband. His response was, just give it to me and I'll FedEx it.
                                                                                                                                                                                                                                                                                                                          No imagination at all.
                                                                                                                                                                                                                                                                                                                          Food Portal 3001 must be developed!!

                                                                                                                                                                                                                                                                                                                          1. re: alliegator

                                                                                                                                                                                                                                                                                                                            Here, here! Food Portal 3001.

                                                                                                                                                                                                                                                                                                                            1. re: suzigirl

                                                                                                                                                                                                                                                                                                                              We can load our coodinates into the "cannon", enter approximate weight, and just shoot the shit. Which is what we do here, hehe.
                                                                                                                                                                                                                                                                                                                              Sadly, Beef Box 3000 and a tiled serving try I'm working on may be the pinnacle of my craftiness :....(

                                                                                                                                                                                                                                                                                                                  2. Tonight I made my usual three bean curry. A completely inauthentic curry sauce - onion, garlic, coriander, garam masala, fenugreek, cumin, tin of tomatoes - simmers away for 15 minutes. Then in go three tins of beans - we had butter, borlotti and red kidney.

                                                                                                                                                                                                                                                                                                                    Alongside - pappads, garlic pickle (bought), apple & mint chutney (home made)

                                                                                                                                                                                                                                                                                                                    Meanwhile, Mrs H made stew to use up the last of the veg. That's tomorrow night's dinner, with parsley dumplings.

                                                                                                                                                                                                                                                                                                                    And that's it for now. See y'all in a while.

                                                                                                                                                                                                                                                                                                                    7 Replies
                                                                                                                                                                                                                                                                                                                    1. re: Harters

                                                                                                                                                                                                                                                                                                                      Enjoy your trip Harters. I hope you have fun driving the car with the twiddly bits and you find some good eats. We'll miss your posts while you're on the road.

                                                                                                                                                                                                                                                                                                                      1. re: Harters

                                                                                                                                                                                                                                                                                                                        Enjoy the the trip. Looking forward to reading about your adventures.

                                                                                                                                                                                                                                                                                                                        1. re: Harters

                                                                                                                                                                                                                                                                                                                          Soon to be winging your way to the American South, so have a great time, Harters and the Mrs!

                                                                                                                                                                                                                                                                                                                          1. re: Harters

                                                                                                                                                                                                                                                                                                                            Thanks, all. The trip will take us through Georgia, Tennessee, both Carolinas and Virginia. Really looking forward to it, although I suspect we'll get really bored with restaurant food.

                                                                                                                                                                                                                                                                                                                            1. re: Harters

                                                                                                                                                                                                                                                                                                                              Where do you fly in to? D.C.?

                                                                                                                                                                                                                                                                                                                              1. re: roxlet

                                                                                                                                                                                                                                                                                                                                Atlanta, this time. Direct from Manchester.

                                                                                                                                                                                                                                                                                                                                Whilst we've got a route roughly worked out, we know we particularly want to do the southern part, so won't be upset if we don't make it through Virginia.

                                                                                                                                                                                                                                                                                                                                Last trip to the South, we did fly to DC, but that was partly to meet up with a couple of guys from my military history forum.

                                                                                                                                                                                                                                                                                                                            2. re: Harters

                                                                                                                                                                                                                                                                                                                              Enjoy the trip to States, south-Easty version. Cant' wait to here what your up to. Travel safely.

                                                                                                                                                                                                                                                                                                                            3. Having a weird day. My BP is high and I have been dizzy with a headache all day. So, simple menu for tonight. Thin cut piggy porterhouse loin chops with Montreal steak seasoning, a four new potato mix of red, purple, white and Yukon gold roasted in garlic, olive oil, rosemary and s&p, and canned green beans(let the floggings begin)

                                                                                                                                                                                                                                                                                                                              2 Replies
                                                                                                                                                                                                                                                                                                                              1. re: suzigirl

                                                                                                                                                                                                                                                                                                                                Oh no, I hope you feel better suzigirl. Load up on the water and electrolytes.

                                                                                                                                                                                                                                                                                                                                1. re: fldhkybnva

                                                                                                                                                                                                                                                                                                                                  Thanks a bunch.

                                                                                                                                                                                                                                                                                                                              2. Hi everyone - first off, my apologies for not posting here the past few months. I have been dealing with some health issues lately as well as having my mother stay with me who had a stroke awhile back and has recently become very bothered by people cooking - the smell of food. All of that being said, I have not been able to put together (cook) a meal the past couple of months. I have basically been living off of already cooked rotiserrie chickens and Chargrilled Chicken sandwiches from Chick Fil A.

                                                                                                                                                                                                                                                                                                                                The good news is that all of this will slowly get better within about a month as my current living situation is hopefully about to be changing. My food happiness lately has been in having someone bring me Raw local wildflower honey (to die for), a meal of roasted pork belly that was on special at a local market, and a few treasures found at Trader Joe's. :-)

                                                                                                                                                                                                                                                                                                                                Hope all is well with everyone and Happy Labor Day weekend! Assuming all goes as planned, I will be back on by October with stories on recipes that I am trying.

                                                                                                                                                                                                                                                                                                                                15 Replies
                                                                                                                                                                                                                                                                                                                                1. re: littleflower

                                                                                                                                                                                                                                                                                                                                  Hang in there, Littleflower!

                                                                                                                                                                                                                                                                                                                                  1. re: littleflower

                                                                                                                                                                                                                                                                                                                                    What a sweetheart you are being. What a tough situation to be in. Be strong and eat as well as you can.

                                                                                                                                                                                                                                                                                                                                    1. re: littleflower

                                                                                                                                                                                                                                                                                                                                      Remember to take care of the caregiver too (you!)

                                                                                                                                                                                                                                                                                                                                      1. re: littleflower

                                                                                                                                                                                                                                                                                                                                        Hi littleflower! Agreed with the others, hang in there!

                                                                                                                                                                                                                                                                                                                                        1. re: littleflower

                                                                                                                                                                                                                                                                                                                                          hope it's all better soon! glad you checked in....

                                                                                                                                                                                                                                                                                                                                          1. re: littleflower

                                                                                                                                                                                                                                                                                                                                            Glad to have you back. I'm sorry to hear it's been rough few months, but hopefully things are on the mend.

                                                                                                                                                                                                                                                                                                                                            1. re: fldhkybnva

                                                                                                                                                                                                                                                                                                                                              Fldhky - Pork Tenderloins are on sale at Fresh Market Buy One Get One Free every Tuesday in September. Not sure if you are still cooking with them a lot but I thought you may like to know.

                                                                                                                                                                                                                                                                                                                                              1. re: littleflower

                                                                                                                                                                                                                                                                                                                                                Wow, you rock! Thanks for the info! That's better than when coke is buy 2 get 3

                                                                                                                                                                                                                                                                                                                                            2. re: littleflower

                                                                                                                                                                                                                                                                                                                                              Fingers crossed that things get better all around, littleflower!

                                                                                                                                                                                                                                                                                                                                              1. re: littleflower

                                                                                                                                                                                                                                                                                                                                                Oh I have really missed you all and your cooking posts! I can't emphasize enough how much I appreciate all of the well wishes and am really looking forward to get back to cooking and posting on here soon!!

                                                                                                                                                                                                                                                                                                                                                When life hands you lemons...squeeze those lemons, muddle in some strawberries, rim the glass with sugar and drink up the best darn lemonade ever!!! :-)

                                                                                                                                                                                                                                                                                                                                                1. re: littleflower

                                                                                                                                                                                                                                                                                                                                                  shot of vodka wouldn't hurt, either....

                                                                                                                                                                                                                                                                                                                                                  1. re: mariacarmen

                                                                                                                                                                                                                                                                                                                                                    ^^^ THAT. ^^^ ;-)

                                                                                                                                                                                                                                                                                                                                                    1. re: mariacarmen

                                                                                                                                                                                                                                                                                                                                                      Amen, sister!!! A few shots added in of the good stuff should get me by for a few more weeks!

                                                                                                                                                                                                                                                                                                                                                      1. re: littleflower

                                                                                                                                                                                                                                                                                                                                                        Then have them shots and feel no shame! Foodie X2 had excellent advice in taking care of you, too. You are going above and beyond to make sure she is comfortable, so grab every moment (and snack) that you can.
                                                                                                                                                                                                                                                                                                                                                        Best wishes for the coming days.

                                                                                                                                                                                                                                                                                                                                                        1. re: alliegator

                                                                                                                                                                                                                                                                                                                                                          Being the caregiver is HARD. I know, try to take time to breathe.

                                                                                                                                                                                                                                                                                                                                                2. What a long week! Work is getting busy busy busy, so I'm really happy to have this long weekend. Went to the store after work and they had flat iron steaks on special. I've never made them, but the meat department manager chatted with me about it and how to cook it etc. (I know, my big chain supermarket actually has a meat department manager that knows what's up!). So I'm just going to season it with some Montreal, and then grill it on high heat for a few minutes on each side. Sides will just be Olathe corn done in the husk on the grill, and grilled zucchini. Waiting for SO to get home from happy hour so I can get it started!

                                                                                                                                                                                                                                                                                                                                                  9 Replies
                                                                                                                                                                                                                                                                                                                                                  1. re: juliejulez

                                                                                                                                                                                                                                                                                                                                                    Well the flat iron steak was a winner! Delicious. SO loved it too and he usually wrinkles his nose at the cheaper cuts of beef. This frequently goes on sale for 5.99/lb so we can have it pretty often. I also like that it comes in smaller "pieces" than our usual tri-tip does. Much easier for 2 people.

                                                                                                                                                                                                                                                                                                                                                    He also loved the corn. I tried to explain that it's good for him because it's not GMO corn etc etc, his response was "I don't give a fuck! It was delicious and tasted like candy!" He is so good with words :-P

                                                                                                                                                                                                                                                                                                                                                    1. re: juliejulez

                                                                                                                                                                                                                                                                                                                                                      I got a steak at the stupidmarket that the meatcutter said was flat iron and it was horrid. I know it wasn't flat iron and when i can get them at the butcher my man won't even try them because of the bad experience. Sucks because everyone really likes them it seems.

                                                                                                                                                                                                                                                                                                                                                      1. re: suzigirl

                                                                                                                                                                                                                                                                                                                                                        Maybe when you get them at the butcher just tell the man it's something else :) It really sucks when the meat people at the supermarket don't know what they're talking about. Some of the guys at mine have no clue.

                                                                                                                                                                                                                                                                                                                                                        1. re: juliejulez

                                                                                                                                                                                                                                                                                                                                                          Devious. I love it. It does suck when you spend money on flat iron and get liver flavored crap.

                                                                                                                                                                                                                                                                                                                                                        2. re: suzigirl

                                                                                                                                                                                                                                                                                                                                                          Suzi, just say it's something else when you get the 'real deal".

                                                                                                                                                                                                                                                                                                                                                          He can find out 'afters' in Harter's speak (different context), what he ate. Culteralization doesn't happen overnight, nor without a nudge forward. Trust me:)

                                                                                                                                                                                                                                                                                                                                                          1. re: gingershelley

                                                                                                                                                                                                                                                                                                                                                            "Culturizationdoesnt happen overnight, nor without a nudge."
                                                                                                                                                                                                                                                                                                                                                            Well said.

                                                                                                                                                                                                                                                                                                                                                      2. re: juliejulez

                                                                                                                                                                                                                                                                                                                                                        I love love them! They are one of my go to cuts now. Hope you enjoy

                                                                                                                                                                                                                                                                                                                                                        1. re: fldhkybnva

                                                                                                                                                                                                                                                                                                                                                          We did! And we took a page from your book, the two of us polished off an entire 1.25lb one last night.

                                                                                                                                                                                                                                                                                                                                                          1. re: juliejulez

                                                                                                                                                                                                                                                                                                                                                            Nice! I have a huge ribeye waiting for me for Monday and the butcher was like uh you need more than 1 for 2 people? Yea, dude, load it up. Flat iron is so great. I've been hoarding it for quick salad, nice stock in the freezer.

                                                                                                                                                                                                                                                                                                                                                      3. Last night we hit a meat/seafood wall so dinner was just broccoli. The house guest steamed some and tossed it in a lemon and anchovy dressing. I roasted the rest with lemon juice, garlic and olive oil. Parmesan to serve.

                                                                                                                                                                                                                                                                                                                                                        The house guest left in the wee hours of the morning to continue his journey. He'll be back later in September for a couple of nights before flying home to Singapore. The house feels a little empty without him. We're off to some relatives of the bloke's for an early dinner tonight. I'm predicting a BBQ. All of the blokes family are good cooks so I'm sure it will be delicious.

                                                                                                                                                                                                                                                                                                                                                        1 Reply
                                                                                                                                                                                                                                                                                                                                                        1. re: Frizzle

                                                                                                                                                                                                                                                                                                                                                          Excellent.

                                                                                                                                                                                                                                                                                                                                                        2. Dinner was out at Dali last night with a friend, but that was *after* another successful antiquing trip to the Peterborough area of New Hampster. Two days antiquing, two days' purchases that I'm very pleased with. Let's see today if I can make it three days straight! (Heading to an antique show near my Mom's, so I'll bring up some soup and a small gift I bought her on my Thursday antiquing trip.)

                                                                                                                                                                                                                                                                                                                                                          We kept it simple - Butterflied fried shrimp with mojo sauce (her), grilled baby lamb chops with apricot sauce (me) and beef tenderloin on toast with roasted red pepper (both of us). Sangria fo rme, mango martini for her. Oh! And we both had dessert this time - Tarte de Chocolat for her and Churros for me. And, of course, I made a mess dipping the churros in the cup of chocolate sauce - that stuff drips way too much! Hopefully the Tide-To-Go Pen works on chocolate sauce. :-P

                                                                                                                                                                                                                                                                                                                                                          Still debating tonight's dinner - will probably figure it out after I get back home from Mom's, depending on the size of lunch (lobster rolls are in our future, I think!)

                                                                                                                                                                                                                                                                                                                                                          5 Replies
                                                                                                                                                                                                                                                                                                                                                          1. re: LindaWhit

                                                                                                                                                                                                                                                                                                                                                            I see no mention of finding cuff links during your antiquing. :-(.

                                                                                                                                                                                                                                                                                                                                                            Sounds like a great dinner though! :-)

                                                                                                                                                                                                                                                                                                                                                            1. re: Fowler

                                                                                                                                                                                                                                                                                                                                                              I think all of the cufflinks have been purchased, Fowler. I didn't see nary a one! ;-)

                                                                                                                                                                                                                                                                                                                                                              And today's antiquing was a bust - in fact, the show was a bust as well. The adverts on the website and on Facebook didn't say it cost anything to get in (only $3.00 each, but still - TELL people that!) and that there were only about 10 dealers there. Bleah. We were in and out within 5 minutes. Oh well! Mom and I had a decent lunch nearby - lobster roll for me, scallop roll for her.

                                                                                                                                                                                                                                                                                                                                                              1. re: LindaWhit

                                                                                                                                                                                                                                                                                                                                                                You should point the car west, or southwest. Lots of antiquing and eating in the Berkshires!

                                                                                                                                                                                                                                                                                                                                                                1. re: Berheenia

                                                                                                                                                                                                                                                                                                                                                                  Well, I hope to be heading to Brimfield next Friday. I particularly like the J&J Promotions show that is on Friday and Saturday, so that, Mays, Mahogany Ridge, Shelton and both Sturtevant shows wll be on the agenda, weather permitting. We'll see how the feet do.

                                                                                                                                                                                                                                                                                                                                                                2. re: LindaWhit

                                                                                                                                                                                                                                                                                                                                                                  Lobster and scallop rolls sound better than cufflinks, I have never had a cufflink roll that tasted good. :-)

                                                                                                                                                                                                                                                                                                                                                                  That was nice of you to spend time with your Mom. We should all do that a bit more often and good for you Linda to set the example.

                                                                                                                                                                                                                                                                                                                                                            2. Just back from vaca last night. We had a great time!

                                                                                                                                                                                                                                                                                                                                                              WFD is leftover extra crispy, extra spicy chicken wings turned into buffalo chicken wraps.

                                                                                                                                                                                                                                                                                                                                                              If you are bored and want to read my trip report-here it is.
                                                                                                                                                                                                                                                                                                                                                              http://chowhound.chow.com/topics/915214

                                                                                                                                                                                                                                                                                                                                                              1. I'm not sure about dinner tonight but I thought I'd give it a try. I've been hearing about hummus crusted chicken for a while so the plan is hummus crusted turkey breast with spinach artichoke sauce. Fingers crossed that it satisfies SO. He's hesitant about this "idea" of mine.

                                                                                                                                                                                                                                                                                                                                                                15 Replies
                                                                                                                                                                                                                                                                                                                                                                1. re: fldhkybnva

                                                                                                                                                                                                                                                                                                                                                                  That actually sounds intriguing. I look forward to your report :)

                                                                                                                                                                                                                                                                                                                                                                  1. re: fldhkybnva

                                                                                                                                                                                                                                                                                                                                                                    I agree with Julie. Please report back.