HOME > Chowhound > Home Cooking >
Brewing beer, curing meat, or making cheese? Tell us about it
TELL US

What's for Dinner #244 - Slouching towards Fall Edition [Through September 19, 2013]

roxlet Sep 12, 2013 02:39 PM

Oh, I know. Always complaining, but the weather here really has been ghastly these last few days -- more mid-summerlike than fall-like, and I, for one, am ready to be done with the heat and humidity!

What's cooking in your climate?

  1. h
    haiku. Sep 20, 2013 04:02 AM

    I was at a fancy restaurant last week and ordered tomato tarte tatin. It was nice... but I thought it could be elevated. So last night, I made my own. It was divine. I think the only thing I would do differently is look for goat's feta instead of the chevin that I put on top.
    Served with roasted cauliflower, broccoli and mushrooms on the side. A spinach salad would have been great with it, though.

    2 Replies
    1. re: haiku.
      ChristinaMason Sep 21, 2013 08:33 AM

      That sounds really delicious. Did you use a puff pastry, or?

      1. re: ChristinaMason
        h
        haiku. Sep 23, 2013 04:30 AM

        Yes, opted for store-bought puff pastry as it was a weeknight dinner.

    2. LindaWhit Sep 19, 2013 11:46 AM

      New thread started here:

      http://chowhound.chow.com/topics/917499

      1. m
        MAH Sep 19, 2013 10:47 AM

        Last night I made a variation of the much lauded Trini-Chinese Chicken. This may be heresy, but because I don't fry it, i've discovered that we like it best made with boneless skinless breast tenders (which I know totally changes the dish). I marinated the chicken overnight with five spice, soy, ginger and fresh lime, as called for but add in a splash of sesame oil to the marinade. My toddler daughter loves the chicken marinated and then baked. for the adults, I slather on the fiery sauce after baking. Last night I served it with some roasted butternut squash with some good carmelized edges and some doctored TJ's (frozen) shrimp fried rice. i didn't use the TJ"s shrimp, but sauteed up a bunch of my own veggies, cubed baked tofu and a lot of baby spinach, to which I added the frozen Thai style fried rice. It was great. will repeat the doctored thai fried rice and as an accompaniment to the Trini chinese chicken. I had leftovers of the same meal for lunch today with extra sauce slathered on and was just tickled pink. Perhaps it could be because I'm due to deliver DB#2 in a little over a month and anything with strong, bold spicy flavors tastes just awesome to me now.

        Tonight I have in mind some steaks to be seared in cast iron, accompanied by gorgonzola gnocchi and roasted asparagus.

        8 Replies
        1. re: MAH
          LindaWhit Sep 19, 2013 10:51 AM

          Early congrats on the impending birth of DB#2! Love that the little one enjoys the bold spicy flavors.

          1. re: LindaWhit
            m
            MAH Sep 19, 2013 11:04 AM

            thanks! just wish the toddler would love them too.

            1. re: MAH
              LindaWhit Sep 19, 2013 11:15 AM

              Peer pressure....when DB#2 is enjoying all the things that Mommy and Daddy are, the toddler *might* feel left out and try them too!

          2. re: MAH
            linguafood Sep 19, 2013 11:03 AM

            I've not fried the TCC so far, either, since I've been pretty happy with how it comes out on the grill.

            It also heats up so well under the broiler, when the chicken skin gets really crispy! Do try it with BISO thighs, some time. I can only be better than breast tenders.

            One question -- you left it in the marinade overnight? Didn't that make the tenders all mushy? I thought the cut-off was 6 hours.... but then maybe your nights are shorter than mine '-)

            1. re: linguafood
              m
              MAH Sep 19, 2013 11:48 AM

              Good point. Yes, it was a short "overnight" marinade. I doused them about 2am before I went to bed and baked them off in the morning around 7:30am before work so that my daughter could have them sauceless for dinner before I was back again. so they were very tender, but not mushy at all.

              1. re: MAH
                linguafood Sep 19, 2013 11:56 AM

                Cool! It's one my absolute favorite recipes of all times.

                1. re: linguafood
                  mariacarmen Sep 19, 2013 12:06 PM

                  good to know it can be used with any form of chicken! that rub and sauce would taste good on cardboard, i'm convinced of it. altnough - i do agree with lingua - the crispy skin is the best part.

                  if i remember, i left the chicken (bone-in/skin-on thighs) for longer than the recommended 6 - i think it was more like 8. and it was fine.

                  and yes, congrats on the impending new Ch-er!

                  1. re: mariacarmen
                    fldhkybnva Sep 19, 2013 12:16 PM

                    Yea I'm glad to know that as well. I've been wanting to try it with chicken parts I already have.

          3. linguafood Sep 19, 2013 10:23 AM

            It's our weekly Sichuan jour fixe today... making it the 4th night our kitchen stays cold. Oh my.

            That being said, I have big plans (uh-oh) to try my hand at smoking a pork butt and a couple racks of spare ribs in my spiffy new Bradley tomorrow for a bunch o'friends, sides TBD.

            Fingers crossed!

            1. s
              sedimental Sep 19, 2013 08:00 AM

              Last night dinner was Chinese oxtail in the crockpot. I love oxtail in there because it one of the few meats that doesn't over cook or get rubbery in a crockpot all day :) So, oxtail, soy sauce and chicken broth, ginger medallions, star anise, 5spice, cinnamon sticks, and shallots. Served with white rice and stir fry bok choy with red peppers and chanterelles.

              5 Replies
              1. re: sedimental
                Cherylptw Sep 19, 2013 06:54 PM

                LOVE oxtails; I'll have to try your Asian seasonings on my next batch.

                1. re: sedimental
                  gingershelley Sep 20, 2013 10:16 AM

                  Sounds delicious sedimental - perfect for early fall!

                  1. re: sedimental
                    ChristinaMason Sep 21, 2013 08:29 AM

                    This sounds great, and I'm going to try it. About how much oxtail do you need for two people (in lbs.)? And do you brown them before putting in the crock pot? Thicken the sauce at the end?

                    1. re: ChristinaMason
                      s
                      sedimental Sep 21, 2013 09:05 AM

                      I don't know about lbs, I buy it in a "round" with both big and small sections. But, here is the cool thing, In preps like this, the oxtail is a "component" of the dish because it is so rich and fatty, so don't think of it like a hamburger or steak as far as portion size. It should be a smaller amount per person, so no harm to want more!

                      I don't brown it for Chinese or Korean preps (heavy spices soaking into the meat) but I do for Mexican and Mediterranean preps(braised with savory flavors and needing caramelization).

                      1. re: sedimental
                        ChristinaMason Sep 21, 2013 10:13 AM

                        Thanks!

                  2. ChristinaMason Sep 19, 2013 06:40 AM

                    I've been wanting to make catfish ever since we had a great version in Louisville. I picked up some fillets up last night along with a big bunch of collards. The fish will be marinated in buttermilk and breaded and fried in a cornmeal, panko, flour mixture and fried. The collards will get the usual treatment with onion, bacon, and a little cider vinegar.

                    For those who've made fried catfish: do you dredge in flour, dip in eggwash, then dip in breading? Or just dredge and fry, no batter?

                    I also picked up a zebra-looking squash, which will be simply sliced into wedges and roasted after sprinkling with warm spices, s&p, and avocado or coconut oil.

                    ETA: The Neelys marinate and just dredge, then fry http://www.foodnetwork.com/recipes/neelys/neelys-memphis-style-catfish-recipe/index.html

                    Paula Deen does, too http://www.foodnetwork.com/recipes/pa...

                    I guess I have my answer.

                    5 Replies
                    1. re: ChristinaMason
                      JungMann Sep 19, 2013 07:52 AM

                      The fried chicken and fish shacks that dot the South Side of Chicago raised me to go weak in the knees for a catfish and collards supper. Nothing but a dredge in seasoned flour and cornmeal and I'm 10 minutes from heaven.

                      Is your zebra squash the delicata variety?

                      1. re: JungMann
                        ChristinaMason Sep 19, 2013 07:54 AM

                        I know, I can't wait!

                        The squash is labeled "carnival," and looks like this: http://lh6.ggpht.com/_-XV_Vd2B_F8/TMa...

                        1. re: ChristinaMason
                          JungMann Sep 19, 2013 07:56 AM

                          I've used that to decorate my dining table. I should probably try eating it at some point!

                        2. re: JungMann
                          Cherylptw Sep 19, 2013 06:52 PM

                          I know I'm late on this but catfish is the BF's favorite fish and we go fishing for it frequently in these here parts...I'm with JM except we use a seasoned fish breader & cornmeal mix but when I'm out I'll add my own seasoning to AP flour/cornmeal blend. I don't soak my fish in buttermilk though...good choice of the collards with the fish; a classic pairing here in NC.

                          You needed some pan cooked potatoes & onions to go with....

                          1. re: Cherylptw
                            ChristinaMason Sep 21, 2013 08:28 AM

                            We had some mac 'n cheese in the freezer leftover from another meal, so we had that instead of the squash. Actually had this meal last night, as we ended up going out the night before (to avoid making our freshly-washed laundry that was hanging dry smell like fish oil!)

                            Collards were nice and DH quite liked them. I think his conversion to liking Southern cuisine is officially complete.

                      2. deet13 Sep 18, 2013 06:27 PM

                        It's still hot and humid down here in Florida.

                        On Sunday we had family over, and they requested that I make something unusual. So I made a couple of raccoon and kidney pies, which taste similar to a steak and kidney pie.

                        The in-laws enjoyed the raccoon pies, and my FiL asked me to take him out with my son and me the next time we go hunting.

                        5 Replies
                        1. re: deet13
                          s
                          suzigirl Sep 18, 2013 06:46 PM

                          First question is where are you in Florida? Second is how did you clean all the glands to rid the raccoon of the funk? You are a trooper if you did. Or better yet, if you like the funk.

                          1. re: suzigirl
                            fldhkybnva Sep 19, 2013 04:55 AM

                            I'm wondering too...how does one go about catching and cleaning a raccoon?

                            1. re: fldhkybnva
                              jayt90 Sep 19, 2013 05:11 AM

                              I have caught them in a humane squirrel trap from Home Depot. They barely fit, and are menacing all the way to the woods where I take them.
                              Hats off to deet13 for killing and cleaning. I bet the skin could be cured and made into a kid's hat.

                            2. re: suzigirl
                              deet13 Sep 19, 2013 07:30 PM

                              We've a few acres near Plant City.

                              For dealing with the musky raccoon funk:
                              While quartering the raccoon carcass, I use my fingers to feel along the front legs and along the backside/spine to feel for the musk glands.

                              When you find the glands, they'll feel a bit like waxy kernels of corn or peas. The glands are pretty easy to find, and you'll know if you've screwed up while removing them (the musk makes such a lovely smell).

                              I remove the glands with my fingers and a small skinning blade.

                              Also you must trim off all of the fat you can find, and then brine the critter in salt water mixed with a couple of cups of white vinegar. The raccoon fat tastes nasty, and the brine/vinegar mix helps flush/neutralize the flavor of any remaining blood, hormones, and musk out of the meat.

                              Then all you do is cover the raccoon meat with fresh salted water, add a couple of onions and another couple of cups of vinegar to the pot, parboil the critter, and then cook it however you wish after you've parboiled it.

                              Skinning a coon requires a tree to tack the carcass to, a couple of sharp skinning blades, a pair of pliers to pull the pelt off, and a solid butchers knife with a bit of heft to quarter the meat with.

                              And I'd probably try to make the skins into a hat if I had free time to tan the skins.

                              As for hunting the raccoons; I use my old Winchester 1300 .12 gauge pump shotgun with #6 shot shells, and a high powered headlamp, and my son uses a .410 gauge pump shotgun, and a headlamp.

                              IMO, a raccoon should taste similar to roast beef or steak, provided you've prepped it properly. So it's best to pair your raccoon with a solid Cab or Chianti.

                              1. re: deet13
                                ChristinaMason Sep 21, 2013 08:27 AM

                                I learn something new every day.

                          2. r
                            rjbh20 Sep 18, 2013 06:21 PM

                            Osso buco leftover from last night's culinary class served over perciatell, which is the wrong pasta but happened to be around. Teaching knife skills to a group of mostly elderly ladies is an interesting way to spend an evening. Amazing they didn't lose their fingers decades ago

                             
                            3 Replies
                            1. re: rjbh20
                              steve h. Sep 18, 2013 06:32 PM

                              Deb and I were discussing osso buco when your post hit the interwebs. Teaching knife skills to the elderly? Quentin Tarantino would approve.

                              1. re: steve h.
                                r
                                rjbh20 Sep 18, 2013 06:35 PM

                                Ice skating was the original choice.

                                1. re: rjbh20
                                  steve h. Sep 18, 2013 06:37 PM

                                  Got it.

                            2. s
                              speakhandsforme Sep 18, 2013 05:47 PM

                              Eggs benedict! And a salad. And some gin.

                              1 Reply
                              1. re: speakhandsforme
                                s
                                sedimental Sep 19, 2013 07:50 AM

                                That sounds great! It has been awhile since I did a "breakfast for dinner" night.

                              2. fldhkybnva Sep 18, 2013 05:34 PM

                                I think the day can be summarized by - I was running late and had to spend the morning in the lab so my coffee got cold and I only had 1/3 of it :) It's been a low brain fog day for me however a pretty good one. I am in the process of thinking about my next move in medicine so I shuttled out a pile of applications for positions to start in July 2015. It felt great to have that finally off my plate but I guess with that stress and my lack of caffeine infusion I didn't feel like doing much for dinner so went for the easy route.

                                For dinner we had tuna stuffed mushrooms. I never seem to mix up the same batch of tuna salad, tonight it included some random quantities of dijon and yellow mustard, mayo, celery, shallots, anchovies, Texas Pete hot sauce, Worcestershire, lemon zest, parsley, lemon juice, celery seed, onion and garlic powders, pepper and hmm I think that's it. I kind of just grab and go when I make tuna salad. It seemed at first like a lame dinner but when eating it I remembered how I always forget how classic and perfect tuna salad is and rarely disappoints. The mushrooms were topped with Asiago and Basque cheese and a tomato on the counter eeking towards "need to be tossed." I came across the idea of cabbage steaks last week on PInterest so I want to try tuna topped cabbage steaks sometime soon, seems like a nice low carb variation.

                                1. weezieduzzit Sep 18, 2013 05:31 PM

                                  I have 2 Zuni chickens ready to come out of the fridge and be roasted tonight. Sides were going to be roasted cauliflower and braised cucumbers because of the insane number of cukes that came out of the garden this morning but the idea of a plate of whitish food does not sound appealing to me.

                                  The cauliflower will be parmesan/ mayo/ dijon coated before roasting from this recipe: http://peaceloveandlowcarb.blogspot.c...
                                  so it will have a nice color and texture and the other side will be roasted asparagus.

                                  A couple of cucumbers will probably be peeled/ seeded/ cubed and blended into a refreshing afternoon aqua fresca for tomorrow. We're under 100 degrees this week but still in the mid to upper 90s.

                                  10 Replies
                                  1. re: weezieduzzit
                                    fldhkybnva Sep 18, 2013 05:39 PM

                                    I'm super jealous! Last winter/spring was Zuni paradise for us around here but for some reason I haven't had it in probably 6 months and I love that bird. I do have a turkey thigh in the freezer which I thought would be nice to use Zuni style but no idea how long to roast parts. Have you ever done parts before? I imagine I could just go by weight to get a starting point.

                                    1. re: fldhkybnva
                                      weezieduzzit Sep 18, 2013 06:03 PM

                                      I have done parts this way, just use a thermometer to see when they're done.

                                      1. re: weezieduzzit
                                        s
                                        sedimental Sep 19, 2013 07:48 AM

                                        Have you done a Cornish game hen? I love those little birds and thought making them Zuni style. I think they have thicker skins than regular chickens.

                                        1. re: sedimental
                                          fldhkybnva Sep 19, 2013 08:33 AM

                                          I actually pondered that as well but was told the bones are quite annoying so gave up on it but perhaps I should renew my interest. They always seemed like a perfect portioned meal.

                                          1. re: fldhkybnva
                                            n
                                            nikkihwood Sep 19, 2013 09:41 PM

                                            we 'Zuni' cornish hens,split them, and grill them. They are fantastic. I'm not sure what you were told about the bones, but they are no more annoying than those in a chicken.

                                            1. re: nikkihwood
                                              fldhkybnva Sep 20, 2013 05:44 AM

                                              Wonerful, how long do you cook the hens?

                                          2. re: sedimental
                                            jayt90 Sep 20, 2013 06:52 AM

                                            They are regular hens, the very common Cornish-X cross. They are marketed very young, 6 weeks old rather than 10. The younger skin may be thicker but soft and will crisp nicely.

                                            The only way to avoid Cornish-X cross is to buy some organic chickens, but you have to ask. Most organics are C-X cross too, the breed that grows extremely fast, cannot fly, refuses to go outdoors if the feedtrough is nearby.

                                            1. re: jayt90
                                              fldhkybnva Sep 20, 2013 07:20 AM

                                              They pretty much taste similar to regular chickens right?

                                              1. re: fldhkybnva
                                                n
                                                nikkihwood Sep 20, 2013 09:11 PM

                                                Pretty much - a little more 'meat' taste, than a chicken [excluding free-range, of course] to us - if that makes sense.

                                                We grill them direct to brown, and then indirect for about 40-45 minutes, to 165 on an instant-read thermometer. Grilled hen is a monthly Sunday supper for us. !

                                                1. re: nikkihwood
                                                  s
                                                  sedimental Sep 21, 2013 09:10 AM

                                                  Good to know. Thank you. We eat Cornish regularly (all kinds of preps) but I typically split them in half for a quick dinner. I don't roast them whole anymore or spend alot of time on prepping or stuffing, etc......but I will try a whole roasted Zuni Cornish!

                                    2. Cherylptw Sep 18, 2013 05:13 PM

                                      I've been gone way too long from this thread...as I expected, everyone's posts still make my mouth water. Nice!

                                      Last night, I charcoal grilled two small venison tenderloins that was marinated in red wine, garlic and onions: one was sprinkled with sprinkled with Montreal steak seasoning; the second one, crushed mustard seed, red masala blend and cumin. Both were liberally sprinkled with black pepper.
                                      Sides were scallop potatoes with onions & red bell peppers and braised mixed vegetables.

                                      Tonight was a simple pot of chicken & pastry with a side of corn nibblets with butter.

                                      7 Replies
                                      1. re: Cherylptw
                                        s
                                        suzigirl Sep 18, 2013 05:22 PM

                                        Good to see you back. Love the sound of the venison tenderloins. Such a delicious piece of meat.

                                        1. re: Cherylptw
                                          LindaWhit Sep 18, 2013 05:29 PM

                                          Welcome back, Cheryl - the venison with the red wine marinade sounds great!

                                          1. re: Cherylptw
                                            mariacarmen Sep 18, 2013 05:33 PM

                                            yay! i kept thinking of you!!!! so glad to see you're back!

                                            1. re: Cherylptw
                                              GretchenS Sep 18, 2013 06:51 PM

                                              welcome back, we missed you -- sounds delicious!

                                              1. re: Cherylptw
                                                ChristinaMason Sep 19, 2013 06:34 AM

                                                Welcome back!

                                                1. re: ChristinaMason
                                                  Cherylptw Sep 19, 2013 06:46 PM

                                                  Thanks ladies, it's like coming home.....

                                                  1. re: Cherylptw
                                                    gingershelley Sep 20, 2013 10:11 AM

                                                    Welcome back!

                                              2. jayt90 Sep 18, 2013 04:43 PM

                                                The weather has become seasonal in S.W. Ontario, actually quite pleasant, but reminding us that it will end soon.

                                                I BBQ'd Brontosaurus Beef Ribs in the old reliable WSM today.
                                                Just slathered with French's yellow mustard, then a liberal application of Montreal Chicken rub.

                                                Served with the last garden corn and a version of roesti that was actually leftover mashed. Not bad.

                                                 
                                                 
                                                 
                                                 
                                                1 Reply
                                                1. re: jayt90
                                                  GretchenS Sep 18, 2013 06:50 PM

                                                  Gorgeous slab o' meat!

                                                2. LindaWhit Sep 18, 2013 04:41 PM

                                                  Roasted a pint-plus of yellow and red CSA cherry tomatoes after tossing them with olive oil, salt, Aleppo pepper, dried basil and oregano.

                                                  Cooked up 3 pieces of chopped applewood-smoked bacon and set the bacon bits aside. Into the bacon fat went about 5-6 large leaves of CSA kale, stemmed and chopped. Let that sauté for a good while, adding 1/4 cup of chicken stock and 1/4 cup of dry white wine, letting it reduce while the kale cooked.

                                                  One-third of a box of penne pasta was cooked up and added to the kale along with the collapsed tomatoes and any juices that were in the tomato roasting pan. Heated it all up, tossed the bacon bits in, mixed it all up and served it with some grated Parm-Reg on top.

                                                  Could have used some more Aleppo pepper, but 'twas good! Oh - and since I was adding wine to the kale, I also added some to me.

                                                  4 Replies
                                                  1. re: LindaWhit
                                                    s
                                                    sedimental Sep 18, 2013 04:52 PM

                                                    Ahhhh, I could live on bacon and tomato......

                                                    1. re: sedimental
                                                      LindaWhit Sep 18, 2013 04:56 PM

                                                      The more I let the flavors settle on my tongue, the better I like this dish (although it definitely could have used more Aleppo! LOL)

                                                      The bacon gives it a slight saltiness, as does the Parm-Reg.
                                                      The kale gives it a "chew"
                                                      The reduced wine and chicken stock mixed with the tomatoes give it an ever-so-slight sweetness, but with a roasty overtone.

                                                      And there's lunch. Works for me. :-)

                                                      1. re: LindaWhit
                                                        s
                                                        suzigirl Sep 18, 2013 05:04 PM

                                                        What a delicious description. Your makin' me drool.

                                                        1. re: LindaWhit
                                                          ChristinaMason Sep 19, 2013 06:33 AM

                                                          It sounds really delicious. Yum.

                                                    2. s
                                                      suzigirl Sep 18, 2013 04:32 PM

                                                      Tonight we are having chicken piccata, steamed broccoli and roasted red potatoes. Rainbow sherbet for dessert

                                                      1. steve h. Sep 18, 2013 04:16 PM

                                                        Marseille-style shrimp stew is on the menu tonight.

                                                        This is a Food&Wine recipe that Deb executes to perfection. There is fennel, onion, garlic, orange zest and cloves! Also, white wine, clam juice, canned tomatoes, saffron, salt and pepper.

                                                        I scored the large shrimp today from my fishmonger. There will be toasts on the side with a lovely aioli. Wine TBD.

                                                        7 Replies
                                                        1. re: steve h.
                                                          steve h. Sep 18, 2013 05:46 PM

                                                          Marseille-style shrimp stew.

                                                          The aioli has garlic, salt, mayo, lemon juice, paprika, cayenne. Good stuff.

                                                           
                                                          1. re: steve h.
                                                            s
                                                            suzigirl Sep 18, 2013 05:52 PM

                                                            If only I could get my bf behind half tose ingredients. He is a no to cloves, fennel, orange zest and SHRIMP. Have a nice dish for me with extra croutons with aioli.

                                                            1. re: suzigirl
                                                              steve h. Sep 18, 2013 06:00 PM

                                                              You got it.

                                                            2. re: steve h.
                                                              mariacarmen Sep 19, 2013 10:15 AM

                                                              those flavors, those colors!! i will recreate this with chicken for the BF, and at some future date for sea-worthy friends, fabulous.

                                                            3. re: steve h.
                                                              f
                                                              Frizzle Sep 18, 2013 05:59 PM

                                                              That sounds incredible, everything in it sounds divine.

                                                              I was thinking of you today as I watched my first race of the cup. The country is so swept up in the fever that I finally hooked the TV up to an aerial. I was amazed by how much the racing has changed. It's a fantastic watch. New Zealand's productivity is going to take a blow tomorrow as the nation tunes in.

                                                              1. re: Frizzle
                                                                steve h. Sep 18, 2013 06:24 PM

                                                                Looks like the Cup is destined for Auckland.

                                                                Moa beer is in my future.

                                                                1. re: steve h.
                                                                  f
                                                                  Frizzle Sep 18, 2013 08:25 PM

                                                                  I'm not one to count chickens but if it happens, I'll shout you one. And a wine for Deb of course.

                                                            4. f
                                                              Frizzle Sep 18, 2013 12:43 PM

                                                              Last night was a riff on a Jerusalam recipe for chermoula topped aubergine with a quinoa salad packed with fresh herbs, nuts and raisins. The recipe called for bulgar not quinoa but I was all out. It's a great recipe full of flavour.

                                                              Tonight it's an old favourite. Lentil and rocket (arugula) salad topped with homemade ricotta (the cheat version made with milk and vinegar). A lemon and mustard dressing holds it together.

                                                              7 Replies
                                                              1. re: Frizzle
                                                                fldhkybnva Sep 18, 2013 03:42 PM

                                                                I never called it "rocket" but I really should, it just sounds so much more fun! What's your cheat version of ricotta - is that vinegar in lieu of buttermilk?

                                                                1. re: fldhkybnva
                                                                  f
                                                                  Frizzle Sep 18, 2013 05:53 PM

                                                                  It does sound fun doesn't it. I've seen it called roquette too.

                                                                  The cheat ricotta recipe I use follows:
                                                                  2 litres full milk
                                                                  4 tablespoons cream
                                                                  1 tsp salt
                                                                  60 ml white vinegar

                                                                  Mix the milk, cream and salt in a pan until it reaches 165 - 180f. Turn the heat off. Slowly stir in the vinegar. You'll see the curds forming. Let cool for half an hour and then remove the curds to a colander lined with cheese cloth. Allow the cheese to drain until it reaches the desired consistency.

                                                                  1. re: Frizzle
                                                                    mariacarmen Sep 19, 2013 10:14 AM

                                                                    "rocket" apparently comes from the word "rucola" - which is how you say arugula in Italian. i love it!

                                                                    1. re: mariacarmen
                                                                      LindaWhit Sep 19, 2013 10:16 AM

                                                                      And not "Ricolaaaaaahhh!" as they say in Switzerland. ;-)

                                                                      1. re: LindaWhit
                                                                        steve h. Sep 19, 2013 11:03 AM

                                                                        Wise ass. Have you two considered taking your show on the road? ;-)

                                                                        1. re: steve h.
                                                                          LindaWhit Sep 19, 2013 11:14 AM

                                                                          ::::tap dancing::::

                                                                          Glad you enjoyed the show, folks! We'll be here all week.

                                                                          Oh - and try the veal.

                                                                          1. re: LindaWhit
                                                                            steve h. Sep 19, 2013 11:15 AM

                                                                            very cool.

                                                                            Rim shot.

                                                              2. iowagirl Sep 18, 2013 11:55 AM

                                                                Still working on project clean out the pantry/fridge/freezer project so last night was homemade pesto pizza - to use up the Costco pesto - with late summer tomatoes and peppers from the garden, fontina and fresh mozzarella. It was good enough that hubby and I ate the whole thing!

                                                                Tonight is tuscan bean and tuna sandwiches, of which I have all the ingredients for except for celery. After a few days of fall-like weather, we are back to high 80's for the next couple of days so a no-cook dinner is perfect. I also have a ball of fresh mozzarella left, so will dice that up, combine with our still prolific lemon drop tomatoes, olive oil, white balsamic and some sliced green onions for a salad. Not giving up on summer yet!!

                                                                1 Reply
                                                                1. re: iowagirl
                                                                  fldhkybnva Sep 18, 2013 03:42 PM

                                                                  Your dinner sounds great especially the fresh mozzarella. Thanks for the warning. I for some reason assumed fall was here to stay but your post made me glance at the fine print on my toolbar to realize it's going to be 85F Friday...what? My body is quite confused. I have already pulled out my light jackets and scarves so I guess I'll save myself looking like a fool by leaving them at home when the end of this week.

                                                                2. linguafood Sep 18, 2013 11:42 AM

                                                                  We'll be trying out a new Thai & Sushi (yeah, I know. Strange combo) place that opened last week, and has been getting raves on Yelp.

                                                                  Judging from the menu, it seems that sushi is the main focus, but the chef supposedly hails from Chiang Mai, so I'm slightly hopeful about the Thai offerings, too.

                                                                  1. juliejulez Sep 18, 2013 11:38 AM

                                                                    I had originally planned to eat a leftover chicken pesto lasagna roll, but I saw today was National Cheeseburger Day. So, I might do a quick defrost of one of my house ground patties and grill that up with some cheese food (fake american cheese) and put it on an english muffin, along with some Ore Ida crinkle fries. We'll see what I feel like once I get home.

                                                                    7 Replies
                                                                    1. re: juliejulez
                                                                      Berheenia Sep 18, 2013 01:41 PM

                                                                      I'm making your stuffed pepper rings for dinner. Am on my way to the kitchen right now.

                                                                      1. re: Berheenia
                                                                        s
                                                                        suzigirl Sep 18, 2013 04:54 PM

                                                                        It wasnt Juliejulez, Berheenia. That was me. :-) I am so glad you are trying them. Please report back even if you don't like them. I would love to know.

                                                                        1. re: suzigirl
                                                                          Berheenia Sep 19, 2013 03:46 AM

                                                                          I loved the idea but I need to practice making these. I had huge peppers so I had huge rings and I should have cooked them longer both in the fry pan and in the oven. Tonight the remains will be a hash with ketchup. They sure were pretty though, thanks!

                                                                           
                                                                          1. re: Berheenia
                                                                            Berheenia Sep 19, 2013 03:57 AM

                                                                            trying to attach a pic again

                                                                             
                                                                            1. re: Berheenia
                                                                              s
                                                                              suzigirl Sep 19, 2013 06:54 AM

                                                                              I hope you get the recipe where you like it. Pictures didn't post though

                                                                              1. re: suzigirl
                                                                                Berheenia Sep 19, 2013 07:54 AM

                                                                                There is a viewing issue per site talk. Last night's system upgrade was a downgrade. haha. When I opened WFD #244 on my smartphone my picture was the first one in a gallery for this thread.

                                                                        2. re: juliejulez
                                                                          juliejulez Sep 18, 2013 05:42 PM

                                                                          Well the weather isn't cooperating for my cheeseburger, raining again :( And, I'm lazy. So leftovers it is.

                                                                        3. mariacarmen Sep 18, 2013 10:37 AM

                                                                          GretchenS and i had a lovely meal out last night - perhaps the best we've shared so far. i'll post about it later and link to it here. pics were rather dark. we'll see. good company, as usual!

                                                                          4 Replies
                                                                          1. re: mariacarmen
                                                                            GretchenS Sep 18, 2013 11:27 AM

                                                                            It was fantastic, both food and company! I posted a review on the SF board, which you can read here: http://chowhound.chow.com/topics/917386 I'm looking forward to seeing the pictures when mc gets a chance to post them, each plate really was a work of art! For the record, mc is a perfect 3 for 3 in choosing places for us, it is such a comfort to know that she is highly unlikely to break that streak during coming visits. :) Celery sticks for lunch today....

                                                                            1. re: GretchenS
                                                                              LindaWhit Sep 18, 2013 11:36 AM

                                                                              Sounds wonderful! The gougeres and tartare were two apps that jumped out at me when I looked at the menu yesterday. :-)

                                                                              1. re: GretchenS
                                                                                mariacarmen Sep 18, 2013 05:36 PM

                                                                                haha - i had a kale and garbanzo bean salad, as penance!

                                                                                i'll add to that review when i get home tonight.

                                                                                1. re: GretchenS
                                                                                  mariacarmen Sep 19, 2013 10:12 AM

                                                                                  ok, i added my (lengthy) two cents. pics are up, but per Site Talk, not showing right now.

                                                                                  GS, your review was stellar, by the way!

                                                                                  http://chowhound.chow.com/topics/9173...

                                                                              2. gini Sep 18, 2013 06:24 AM

                                                                                I have been so delinquent in my posting. September has been a whirlwind so far! Rosh Hashana, Yom Kippur, travel to Arkansas, Atlanta, Wisconsin, Chicago, Cincinnati, and weekends on Martha's Vineyard. We haven't done much cooking, but I hope to get back to it next week - all of your cooking is making me itch to get back in the kitchen!

                                                                                1. tcamp Sep 18, 2013 06:10 AM

                                                                                  Last night was all I contributed to dinner was sautéed Asian greens and a plate of fresh tomatoes, with S&P. DH made a microwave pot roast (from Costco) and stuffing.

                                                                                  Tonight is going to be another drive by dinner - probably grilled cheese using the bread I made over the weekend. Baseball game, kid doc visit, and choir will fill up the evening.

                                                                                  My dinners for the next week are going to be pretty sketchy as I try to use up what's in the fridge before taking off for Italy next Wednesday.

                                                                                  3 Replies
                                                                                  1. re: tcamp
                                                                                    GretchenS Sep 18, 2013 08:37 AM

                                                                                    Italy on Wednesday -- lucky you!!

                                                                                    1. re: GretchenS
                                                                                      Berheenia Sep 18, 2013 10:52 AM

                                                                                      You're no slouch yourself, my dear. Dinner in SF with MC isn't too shabby!

                                                                                      1. re: GretchenS
                                                                                        LindaWhit Sep 18, 2013 10:52 AM

                                                                                        Ditto the lucky you!

                                                                                    2. s
                                                                                      sedimental Sep 17, 2013 10:05 PM

                                                                                      I made this creamy roasted red pepper soup tonight
                                                                                      http://www.foodnetwork.com/recipes/ra...

                                                                                      ...really good! I loved the cilantro lime sour cream and the roasted corn as "soup bling" :). Served with cheese quesadillas with all the fixin's and beer. Great, warming fall supper.

                                                                                      1 Reply
                                                                                      1. re: sedimental
                                                                                        GretchenS Sep 18, 2013 08:36 AM

                                                                                        "soup bling" -- I love it!!

                                                                                      2. s
                                                                                        suzigirl Sep 17, 2013 04:26 PM

                                                                                        Someone brought tacos from home today and now bf wants old school tacos for dinner. I got the stuff and stand taco shells and taco seasoning. I am making black beans and reheating the lemon parsley rice fotr the sides. Iceberg lettuce, cheddar, tomatoes, sour cream and salsa for toppings.

                                                                                        4 Replies
                                                                                        1. re: suzigirl
                                                                                          fldhkybnva Sep 17, 2013 04:34 PM

                                                                                          Old school tacos...a guaranteed win!

                                                                                          1. re: fldhkybnva
                                                                                            s
                                                                                            suzigirl Sep 17, 2013 04:41 PM

                                                                                            I'm jazzed. I love tacos of all sorts. Old school works!

                                                                                          2. re: suzigirl
                                                                                            ChristinaMason Sep 17, 2013 06:31 PM

                                                                                            Nice to indulge his whims! Old-school tacos are a favorite here, too. Try them with red lentils as a stand-in for the ground beef sometime---a nice variation.

                                                                                            1. re: ChristinaMason
                                                                                              s
                                                                                              suzigirl Sep 17, 2013 06:50 PM

                                                                                              Thanks. If I can slip lentils past bf, I will. I like that idea for my tummy. :-)

                                                                                          3. Njchicaa Sep 17, 2013 04:06 PM

                                                                                            I am beyond exhausted but also clearly insane because I started making homemade broccoli and cheese soup about half an hour ago. I didn't have anything thawed from the freezer and damned if I'm going to order takeout during the week.

                                                                                            I have a dish of frozen mac and cheese defrosted for tomorrow night. I trust my husband can pop it in the oven and get it warm by the time I get home from work at 8pm.

                                                                                            3 Replies
                                                                                            1. re: Njchicaa
                                                                                              fldhkybnva Sep 17, 2013 04:33 PM

                                                                                              Wow, can I come over? I have been craving broccoli and cheese soup for days now. I actually made a point to save all of my little shreds and stems from our last broccoli purchase just for soup. Although, of course I've never made it but it seems easy enough..

                                                                                              1. re: fldhkybnva
                                                                                                Njchicaa Sep 18, 2013 03:00 AM

                                                                                                I use the Cook's Illustrated recipe. It is easy and delicious! http://alldayidreamaboutfood.com/2011...

                                                                                                1. re: Njchicaa
                                                                                                  fldhkybnva Sep 18, 2013 05:15 AM

                                                                                                  Great, thanks it does look very good. Have you ever tried to freeze it?

                                                                                            2. s
                                                                                              speakhandsforme Sep 17, 2013 04:05 PM

                                                                                              The goulash for dinner last night and lunch today had me feeling over-carbed and kinda bleh and heavy... So I did something very much unlike me for dinner!

                                                                                              On an impulse on the way home from class, I stopped and picked up a can of chickpeas, a can of kidney beans, a thing of cherry tomatoes, a red onion, and a can of baby corn. At home these got cut as necessary and combined with leftover bits of broccoli and cauliflower I'd kept for a while. Red wine and white vinegar, olive oil, salt, and pepper.

                                                                                              I served a bowl to myself immediately. :) The rest is sitting in the fridge soaking up the dressing. It'll be delicious later.

                                                                                              Mr. Speak has mutinied and vowed to make himself biscuits and gravy in retaliation. LOL

                                                                                              5 Replies
                                                                                              1. re: speakhandsforme
                                                                                                s
                                                                                                speakhandsforme Sep 17, 2013 04:12 PM

                                                                                                Also: I'm thinking of experimenting and applying some kind of herbed sour cream dressing to a small portion of the leftovers. Am I crazy in thinking the vinegar already on it might curdle the sour cream?

                                                                                                1. re: speakhandsforme
                                                                                                  linguafood Sep 17, 2013 05:05 PM

                                                                                                  Use crème fraîche instead. It won't curdle. Or you could swirl in some heavy cream.

                                                                                                  1. re: speakhandsforme
                                                                                                    ChristinaMason Sep 17, 2013 06:25 PM

                                                                                                    I think sour cream is already curdled. You shouldn't have to worry. I make sour cream and vinegar cukes all the time without issue.

                                                                                                    ETA: Use full-fat.

                                                                                                    1. re: ChristinaMason
                                                                                                      s
                                                                                                      suzigirl Sep 17, 2013 06:33 PM

                                                                                                      Same here. I make those cukes and it has never curdled.

                                                                                                      1. re: ChristinaMason
                                                                                                        s
                                                                                                        speakhandsforme Sep 17, 2013 09:16 PM

                                                                                                        Right, that's what I was thinking - but to waste sour cream in my house is a heresy, punishable by death. (I eat it by the spoonful. Plain.)

                                                                                                        Low-fat sour cream is like skim milk or low fat ice cream. Just... why?

                                                                                                  2. f
                                                                                                    foodieX2 Sep 17, 2013 03:43 PM

                                                                                                    WFD peeps! Can you help a gal out?
                                                                                                    http://chowhound.chow.com/topics/917291

                                                                                                    2 Replies
                                                                                                    1. re: foodieX2
                                                                                                      Berheenia Sep 18, 2013 06:36 AM

                                                                                                      Sent you a recipe. Don't be put off by the brussels or curry powder- this dish converted Mr. Berheenia in to a guy bwho now eats both bs and curry!

                                                                                                      1. re: Berheenia
                                                                                                        f
                                                                                                        foodieX2 Sep 18, 2013 08:32 AM

                                                                                                        Thanks!! We love Brussels sprouts! Where did you send it?

                                                                                                    2. f
                                                                                                      foodieX2 Sep 17, 2013 12:27 PM

                                                                                                      Tonight's WFD screams Fall. Thick cut, bone in pork chops that will get a light rub before grilling. Served with sautéed spinach/onions, smashed potatoes and apple sauce.

                                                                                                      I am debating a nice wheat beer or some wine.

                                                                                                      6 Replies
                                                                                                      1. re: foodieX2
                                                                                                        LindaWhit Sep 17, 2013 12:40 PM

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

                                                                                                        1. re: LindaWhit
                                                                                                          f
                                                                                                          foodieX2 Sep 17, 2013 02:43 PM

                                                                                                          OMG, LMAO! How did you remember this??

                                                                                                          1. re: foodieX2
                                                                                                            LindaWhit Sep 17, 2013 04:40 PM

                                                                                                            My sister and I have pronounced it "pawk chaaaaps....and applesaaahse" ever since we saw this episode. :-D

                                                                                                        2. re: foodieX2
                                                                                                          fldhkybnva Sep 17, 2013 01:05 PM

                                                                                                          What's the rub plan?

                                                                                                          I don't drink much alcohol but defintely enjoy a wheat beer from time to time. I have a favorite from Hawaii which fortunately is now distributed on the mainland

                                                                                                          1. re: fldhkybnva
                                                                                                            f
                                                                                                            foodieX2 Sep 17, 2013 02:46 PM

                                                                                                            My rubs are usually a little bit of this and that depending with what I have on hand. I was leaning towards something with allspice, mustard, garlic,S&P and maybe some herbs-oregano? marjoram?

                                                                                                            I think the red wine might win out for me but husband will surely vote for beer.

                                                                                                          2. re: foodieX2
                                                                                                            f
                                                                                                            foodieX2 Sep 17, 2013 05:19 PM

                                                                                                            Well a complete change of plans!

                                                                                                            Got home to a surprise bag of apples from a friend. So I ended up layering a baking dish with sliced apples and onions that I then lightly sprinkled with brown sugar and cinnamon. I liberally coated the chops with S&P and gave them a quick sear and added them on top, covered and popped them into 350 degree oven. While they were cooking I made garlic mash potatoes instead of the smashed ones and served the whole thing with some steamed broccoli.

                                                                                                            My house still smells all cinnamon-y and apple-y!

                                                                                                          3. JungMann Sep 17, 2013 11:25 AM

                                                                                                            Eggplant salad with dill and pomegranates
                                                                                                            Puntarelle with anchovy and Meyer lemon dressing
                                                                                                            Nettle pesto-rubbed leg of lamb
                                                                                                            Rye fancy free for dessert

                                                                                                            3 Replies
                                                                                                            1. re: JungMann
                                                                                                              mariacarmen Sep 17, 2013 01:29 PM

                                                                                                              anchovy meyer lemon dressing... i read that fast and thought oh that would be great on the lamb! it all sounds fantastic.

                                                                                                              1. re: JungMann
                                                                                                                ChristinaMason Sep 17, 2013 06:29 PM

                                                                                                                Fancy! What's the occasion?

                                                                                                                1. re: ChristinaMason
                                                                                                                  JungMann Sep 18, 2013 07:12 AM

                                                                                                                  I drank too many beers at football to make this for Sunday supper! I may or may not have had a chimichanga with Sriracha instead...

                                                                                                                  Luckily most of the dinner was already marinating so the only real work was slicing and soaking the puntarelle. Altogether it only took about 15 minutes of active time to make dinner.

                                                                                                              2. linguafood Sep 17, 2013 10:35 AM

                                                                                                                At a bit of a loss as to what to eat these days. No matter what it is, it seems to cause problems -- case in point: last night's dinner consisting of a miso soup, a little sashimi, and some fried rice. You'd think that would go over well. But nooo-hooo.

                                                                                                                So I think today I might just stick to some yogurt for lunch, and maybe some broth for dinner.

                                                                                                                So excited!

                                                                                                                Not.

                                                                                                                11 Replies
                                                                                                                1. re: linguafood
                                                                                                                  GretchenS Sep 17, 2013 11:00 AM

                                                                                                                  bummer, that was a very restrained dinner :(

                                                                                                                  1. re: GretchenS
                                                                                                                    linguafood Sep 17, 2013 11:02 AM

                                                                                                                    Tell me about it. I'd try elimination, but it's just so random I wouldn't even know where to begin.

                                                                                                                    Gah. Gettin' old sucks.

                                                                                                                    1. re: linguafood
                                                                                                                      Berheenia Sep 17, 2013 12:00 PM

                                                                                                                      Have you tied the BRAT diet? (Not implying any bratty behavior on your part but it worked for me a few times).
                                                                                                                      A well meaning friend who was my usual lunch buddy had a mom who was a nurse/nutritionist, and she oversaw what I ate. Bananas, rice, applesauce and toast. The highlight was graduating to plain mashed potatoes- no butter or cream.

                                                                                                                      1. re: Berheenia
                                                                                                                        linguafood Sep 17, 2013 12:37 PM

                                                                                                                        A little too heavy on the carbs and sugar for me....(shhhh - not counting the noodles that will be in my chicken soup tonight :-)

                                                                                                                        Thankfully, butter & cream don't tend to affect me negatively, unless we're talking whole stick & cup amounts here.

                                                                                                                        Well-known triggers for me are, unfortunately, chicken fat & beef fat. Pork fat? Bacon? Butter? Cream? No biggie.

                                                                                                                        It's impossible to figure out. I've all but given up.

                                                                                                                        1. re: Berheenia
                                                                                                                          LindaWhit Sep 17, 2013 12:38 PM

                                                                                                                          lingua, you could do the "BRATY" diet as well - Bananas, rice, applesauce, plain toast, and yogurt - which you are doing. The BRAT diet is what Mom always fed us kids when we were sick....after the Coke syrup stayed down, and after a few sips every 15 minutes of flat ginger ale stayed down over a period of an hour.

                                                                                                                          And plain poached chicken is another "white" food that can be added with the plain mashed potatoes.

                                                                                                                          1. re: LindaWhit
                                                                                                                            linguafood Sep 17, 2013 12:41 PM

                                                                                                                            Oh, things stay down alright. Like, waaay down. They're outta here, so to speak, and w/out getting into too many details.

                                                                                                                            I had rice yesterday, which didn't work out so well. Was it the rice? The few pieces of raw fish? The miso soup?

                                                                                                                            Feh.

                                                                                                                    2. re: linguafood
                                                                                                                      s
                                                                                                                      suzigirl Sep 17, 2013 12:24 PM

                                                                                                                      Oh, am i feeling your frustration and utter loss as to where to begin. I hope you get right soon. It sucks not knowing where the attacks will come from. You start to get guarded about every f***ing thing you put in your mouth. Your right girl, getting old sucks.

                                                                                                                      1. re: linguafood
                                                                                                                        gingershelley Sep 18, 2013 08:39 AM

                                                                                                                        Feel better Lingua... bummer on the digestive issues:(

                                                                                                                        1. re: linguafood
                                                                                                                          s
                                                                                                                          suzigirl Sep 18, 2013 02:03 PM

                                                                                                                          I hope that today is a better day for you lingua.

                                                                                                                          1. re: suzigirl
                                                                                                                            linguafood Sep 18, 2013 03:07 PM

                                                                                                                            Thank you, suzi. It is, and yesterday wasn't too bad either. Back on meds which seem to help.

                                                                                                                            Sushi tonight should (theoretically) not be a problem....

                                                                                                                            1. re: linguafood
                                                                                                                              s
                                                                                                                              suzigirl Sep 18, 2013 03:20 PM

                                                                                                                              Yea to getting back on track. If anyone can relate to the digestive issues, it would be me. Cheers to sushi making a happy appearance.

                                                                                                                        2. juliejulez Sep 17, 2013 10:07 AM

                                                                                                                          Tonight's another stir fry, this time I'm trying out Serious Eats' red curry chicken stirfry with green beans. I'll serve it with left over brown rice from last night. Work has just been insane, so I'm happy I planned these easy dinners.

                                                                                                                          7 Replies
                                                                                                                          1. re: juliejulez
                                                                                                                            fldhkybnva Sep 17, 2013 10:58 AM

                                                                                                                            I'll be interested to hear what you think, I have it bookmarked.

                                                                                                                            1. re: fldhkybnva
                                                                                                                              juliejulez Sep 17, 2013 07:40 PM

                                                                                                                              I thought it was OK. I think it would be better with a better quality red curry paste. All my store had was "Thai Kitchen" brand, which I doubt is really legit stuff. It (the paste) was pretty bland which isn't right for red curry. I'd be interested to try it with a better version of the paste, once I make it to an asian market.

                                                                                                                              I especially liked it because it was super duper fast. Like 10 minutes tops. I already had my green beans trimmed up and ready to go, and the rice was already cooked so I just heated that up in the microwave when I cooked the stir fry.

                                                                                                                              1. re: juliejulez
                                                                                                                                JungMann Sep 18, 2013 07:04 AM

                                                                                                                                Taste of Thai products are usually the easiest to find, but if you can get your hands on Maesri or Mae Ploy, I think you'll be better satisfied. Like you, I use red curry paste for this stir fry, but you can also use Maesri prik khing paste for this recipe.

                                                                                                                                1. re: JungMann
                                                                                                                                  juliejulez Sep 18, 2013 11:35 AM

                                                                                                                                  Yeah I read some reviews of the Taste of Thai stuff on Amazon and everyone complained that it was too bland so it's not just me that thought it was. I like red curry because of the heat, so at some point I need to make a jaunt to an asian market to get see about getting some better stuff.

                                                                                                                                  1. re: juliejulez
                                                                                                                                    grayelf Sep 19, 2013 07:03 PM

                                                                                                                                    Per jungmann above, I really like Mae Ploy. Try to get the little plastic tubby as it keeps well in the freezer, maintaining enough pliability to scoop out what you need.

                                                                                                                            2. re: juliejulez
                                                                                                                              GretchenS Sep 17, 2013 10:59 AM

                                                                                                                              sounds yummy jj. too busy but are you liking the new job?

                                                                                                                              1. re: GretchenS
                                                                                                                                juliejulez Sep 17, 2013 12:26 PM

                                                                                                                                Oh yes I really like it. Stark contrast to my old job where I had absolutely nothing to do. I'm exhausted most nights but it's a good exhausted, because I'm getting things done and helping people. Just wish I had a bit more time for playing on CH!

                                                                                                                            3. GretchenS Sep 17, 2013 09:47 AM

                                                                                                                              Well, here I am on the Left Coast for 2 weeks on a business trip, which can mean only one thing ::: DRUMROLL PLEASE ::: dinner with our own mc tonight – woo hoo! Can hardly wait!
                                                                                                                              I am staying this time in a hotel with mini-suites with full kitchens, and I’ll never do otherwise going forward. Got here Sunday and got to indulge myself at a couple of amazing food purveyors on the Peninsula and STAY IN for dinner the last two horribly jet-lagged evenings. Sunday I just sliced up some amazing duck breast and summer tomatoes and strewed them with some salad leaves, but last night I quickly sautéed some amazing mixed greens with EVOO and Maras pepper (brought in my suitcase), and sautéed an incredible local organic potato, and sliced up some more duck breast. A teeny bottle (one glass worth) of well-chilled cava completed a very tasty meal indeed.

                                                                                                                               
                                                                                                                              12 Replies
                                                                                                                              1. re: GretchenS
                                                                                                                                s
                                                                                                                                suzigirl Sep 17, 2013 09:53 AM

                                                                                                                                Dinner with MC. Lucky you. Have fun. That duck is so perfectly cooked I thought it was ham. Yumm-o

                                                                                                                                1. re: suzigirl
                                                                                                                                  GretchenS Sep 17, 2013 10:59 AM

                                                                                                                                  actually I omitted to say it is a SMOKED duck breast, hence its ham lookalikeness -- local product -- and probably the best smoked duck breast I have ever had -- and all I had to do was slice it (and devour it).

                                                                                                                                  1. re: GretchenS
                                                                                                                                    linguafood Sep 17, 2013 11:00 AM

                                                                                                                                    I absolutely adore smoked duck breast. Sliced thinly over a salad of bitter greens with a nice, nutty vinaigrette is heaven.

                                                                                                                                    1. re: linguafood
                                                                                                                                      JungMann Sep 17, 2013 11:23 AM

                                                                                                                                      Have you tried tea-smoked duck on one of your Szechuan outings? It is usually the one non-spicy item I have when I go out for my mapo/dan dan fix.

                                                                                                                                2. re: GretchenS
                                                                                                                                  mariacarmen Sep 17, 2013 09:59 AM

                                                                                                                                  can't wait for tonight! see you at 6:30, usual spot!

                                                                                                                                  wow - that is an amazing meal to have made in a hotel! it looks fabulous!

                                                                                                                                  1. re: GretchenS
                                                                                                                                    LindaWhit Sep 17, 2013 12:32 PM

                                                                                                                                    :::jealous::: Have fun, you two! And please, report back. :-)

                                                                                                                                    1. re: LindaWhit
                                                                                                                                      mariacarmen Sep 17, 2013 01:27 PM

                                                                                                                                      will do. here's a menu for where we're going, as a preview.

                                                                                                                                      http://www.sfmaverick.com/?page_id=843

                                                                                                                                      1. re: mariacarmen
                                                                                                                                        LindaWhit Sep 17, 2013 01:41 PM

                                                                                                                                        :::Swoon::: And the chef @ Maverick is the brother of Kevin Youkilis (YOUK!!!!), a former Red Sox catcher, although he's now with a certain *other* team who are 4th in the AL East standings right now. ;-)

                                                                                                                                        Have fun!

                                                                                                                                        1. re: LindaWhit
                                                                                                                                          steve h. Sep 17, 2013 01:45 PM

                                                                                                                                          Ouch!

                                                                                                                                          Edited to add: the delicate Youk plays first and third for said fourth-place team.

                                                                                                                                          1. re: steve h.
                                                                                                                                            LindaWhit Sep 17, 2013 04:35 PM

                                                                                                                                            You know I had to go there when I realized who the chef was related to, Steve. ;-)

                                                                                                                                            1. re: LindaWhit
                                                                                                                                              steve h. Sep 17, 2013 05:11 PM

                                                                                                                                              I'm riding a trifecta of sports misery: Yanks, Giants and Team Oracle. Mercy.

                                                                                                                                              Tell mc that day games at AT&T park and the Oakland Coliseum are pretty cool. The Bay Area "gets" baseball.

                                                                                                                                          2. re: LindaWhit
                                                                                                                                            mariacarmen Sep 17, 2013 02:17 PM

                                                                                                                                            LW, unfortunately i feel about baseball (and really all sports) like you do about cilantro. althought i think GS does care about such things.

                                                                                                                                            but we will!!

                                                                                                                                    2. roxlet Sep 17, 2013 06:01 AM

                                                                                                                                      rjbh20 is teaching a cooking class locally tonight, so we'll probably make use of the leftovers in the fridge -- either the fabulous carnitas he made yesterday, or the pork loin from Sunday night. Eater's choice.

                                                                                                                                      1. ChristinaMason Sep 17, 2013 05:52 AM

                                                                                                                                        Volunteering tonight, so we'll have leftover short ribs, coconut rice, and hopefully some steamed broccoli with cheese sauce on the side.

                                                                                                                                        2 Replies
                                                                                                                                        1. re: ChristinaMason
                                                                                                                                          LindaWhit Sep 17, 2013 06:14 AM

                                                                                                                                          Ain't nothing wrong with leftover short ribs. ;-)

                                                                                                                                          1. re: LindaWhit
                                                                                                                                            ChristinaMason Sep 17, 2013 06:28 PM

                                                                                                                                            Dinner ended up being just the cheesy broccoli, and a piece of potato bread toast w/ crunchy peanut butter. Contemplating adding something else to the mix...

                                                                                                                                            We are on alcohol-free week this week (self-imposed). It's an interesting experience, and good to pause and actually reconsider once in a while! I am enjoying my seltzers with blueberry lemonade instead. Nice and refreshing. I'm a gal who craves stimulation :)

                                                                                                                                        2. gingershelley Sep 16, 2013 08:07 PM

                                                                                                                                          Well, here it is. I feel inappropriately smug. Dinner was a.a.m.a.z.i.n.g..... The 'silly' stuffed hatch chilies rocked. Corn and cheese stuffing , wrapped in bacon.

                                                                                                                                          Small chix thighs, roasted with smoked paprika and ordinary garlic salt; basted with peach chipotle bbq sauce near the end when the awesome stuffed peppers were done.

                                                                                                                                          SO GOOD!

                                                                                                                                          More on peppers later.... a keeper recipe!

                                                                                                                                           
                                                                                                                                           
                                                                                                                                           
                                                                                                                                           
                                                                                                                                          5 Replies
                                                                                                                                          1. re: gingershelley
                                                                                                                                            fldhkybnva Sep 17, 2013 06:38 AM

                                                                                                                                            Simply gorgeous!

                                                                                                                                            1. re: fldhkybnva
                                                                                                                                              gingershelley Sep 18, 2013 08:27 AM

                                                                                                                                              Thanks! Those peppers are a keeper....

                                                                                                                                            2. re: gingershelley
                                                                                                                                              s
                                                                                                                                              suzigirl Sep 17, 2013 07:50 AM

                                                                                                                                              I bet that was a delicious dinner. It looks divine.

                                                                                                                                              1. re: suzigirl
                                                                                                                                                gingershelley Sep 18, 2013 08:34 AM

                                                                                                                                                Suzigirl, I shall post a recipe paraphrase in my next post.

                                                                                                                                                1. re: gingershelley
                                                                                                                                                  s
                                                                                                                                                  suzigirl Sep 18, 2013 02:01 PM

                                                                                                                                                  I am looking forward to that. Thanks.

                                                                                                                                            3. r
                                                                                                                                              rjbh20 Sep 16, 2013 07:04 PM

                                                                                                                                              Pork carnitas tacos. Black beans, pickled jalepenos, scallions & hot aauce. Not necessarily the most elegant plate, but very satisfying on a cool evening.

                                                                                                                                               
                                                                                                                                              1. steve h. Sep 16, 2013 06:36 PM

                                                                                                                                                Smoked pork butt, Porkette that Swiss Army Knife (because it's so versatile) of ham, was the nucleus of tonight's supper.

                                                                                                                                                Leftover mashed potatoes were resuscitated with a little heat and Clover butter. Leftover corn on the cob was sliced off, paired with red bell peppers and sautéed with even more butter. They were both good sides. There was a mustard sauce: Dijon, cream, pepper that was reduced on the stovetop.

                                                                                                                                                Tasty.

                                                                                                                                                There was a quality Sancerre to wash it all down.

                                                                                                                                                 
                                                                                                                                                1 Reply
                                                                                                                                                1. re: steve h.
                                                                                                                                                  twodales Sep 20, 2013 08:54 PM

                                                                                                                                                  That smoked butt must have been honored to get washed down with a lovely Sancerre. ;-)
                                                                                                                                                  A few days back I had smoked butt on marbled rye and it was topped by a nice cole slaw. It was a winning combination.

                                                                                                                                                  Hope your time in SF was great. I've been busy working, working, working. I feel like that man in the old dunkin' donuts ad. "Time to make the donuts..."

                                                                                                                                                2. fldhkybnva Sep 16, 2013 05:18 PM

                                                                                                                                                  Homemade mustard - check! This stuff tastes great and I'm hoping for even better flavor after sometime in the fridge.

                                                                                                                                                  Anyway, back to dinner. It's been a long day although a fun and exciting one for me at work, time passed quickly for some reason which is great because I woke up exhausted and immediately chugged a red eye from Starbucks. Dinner tonight was my first attempt at tofu at home. Two weeks ago when I inhaled an ocean of hot and sour soup, I realized that while people say it has no flavor, I really enjoyed the mild subtle flavor of the chunks of tofu so I thought I'd try it out and it's a protein powerhouse so why not. I wanted to try something Asian but with my salt issues going on I avoided the soy sauce and instead paired it with the blue cheese I've been craving for buffalo BBQ tofu wraps with a buttermilk blue cheese dressing. In the process I tested out a homemade low carb BBQ sauce (why am I suddenly into homemade condiments?) which was pretty tasty and mixed with a smidge of Frank's Xtra Hot sauce. The flavor was pretty good and the tofu not so bad though for some reason in huge pieces the texture gave me a hint of feeling nauseous. This time I used extra firm, I think in soups silken tofu is more common so perhaps I'll try a soup with silken instead. It wasn't the worst dinner and the blue cheese dressing was delicious, I wished I had made a larger batch as I just wanted to drink it really.

                                                                                                                                                   
                                                                                                                                                  2 Replies
                                                                                                                                                  1. re: fldhkybnva
                                                                                                                                                    mariacarmen Sep 16, 2013 05:34 PM

                                                                                                                                                    that's a really nice plate.

                                                                                                                                                    1. re: mariacarmen
                                                                                                                                                      fldhkybnva Sep 17, 2013 06:24 AM

                                                                                                                                                      Thanks, mc!

                                                                                                                                                  2. k
                                                                                                                                                    kpaxonite Sep 16, 2013 05:13 PM

                                                                                                                                                    Tonight I ended up making a crispy skin duck breast. Not shown is a wine, turkey stock, shallot, mushroom, and cognac sauce. It is to die for.

                                                                                                                                                     
                                                                                                                                                    2 Replies
                                                                                                                                                    1. re: kpaxonite
                                                                                                                                                      LindaWhit Sep 16, 2013 05:33 PM

                                                                                                                                                      Oh.
                                                                                                                                                      MY.

                                                                                                                                                      Oh my oh my oh my oh my!!! That sauce sounds wonderful with the duck!

                                                                                                                                                      1. re: kpaxonite
                                                                                                                                                        mariacarmen Sep 16, 2013 05:33 PM

                                                                                                                                                        it looks it.

                                                                                                                                                      2. s
                                                                                                                                                        suzigirl Sep 16, 2013 04:45 PM

                                                                                                                                                        I raided the herb garden today, I had to. :-) Its outta control. I made a big batch of mixed herb marinade with basil, parsley, oregano, rosemary, sage, spicy oregano, garlic, rrv, oo, salt, peppercorns all in the blender. Some went on thick cut center cut loin chops. The rest went into the freezer in ice cube trays. The chops will be seared and finished in a 400° oven. Sides for the chops are parsley lemon jasmine rice and roasted parmesan broccoli.

                                                                                                                                                        7 Replies
                                                                                                                                                        1. re: suzigirl
                                                                                                                                                          linguafood Sep 16, 2013 04:48 PM

                                                                                                                                                          Those chops got the royal herbal treatment, suzigirl!

                                                                                                                                                          1. re: linguafood
                                                                                                                                                            s
                                                                                                                                                            suzigirl Sep 16, 2013 05:00 PM

                                                                                                                                                            They went to the chop spa today. Tomorrow I cut some stuff to dry on hangers in the laundry room. It has rained so much i am shocked it is still alive. Now, what to do with the opal basil...

                                                                                                                                                          2. re: suzigirl
                                                                                                                                                            LindaWhit Sep 16, 2013 05:26 PM

                                                                                                                                                            Wow, I finished my leftover chili well over an hour ago, and just reading the herb marinade made my mouth water! LOL

                                                                                                                                                            1. re: LindaWhit
                                                                                                                                                              s
                                                                                                                                                              suzigirl Sep 16, 2013 05:52 PM

                                                                                                                                                              It tasted great raw(the marinade, of course), it smells great waiting for the proper rest before its sear and oven "sauna" to end its spa day. I'll let you know.

                                                                                                                                                              1. re: LindaWhit
                                                                                                                                                                s
                                                                                                                                                                suzigirl Sep 17, 2013 12:31 PM

                                                                                                                                                                I am glad i made more marinade. It really made the chops juicy and full of flavor. Next time i will use chicken. I think that will be a nice foil for the herbs.

                                                                                                                                                                1. re: suzigirl
                                                                                                                                                                  fldhkybnva Sep 17, 2013 01:01 PM

                                                                                                                                                                  Wow that mix sounds great, reminds me of my zuni chicken which I load up with herbs.

                                                                                                                                                                  1. re: fldhkybnva
                                                                                                                                                                    s
                                                                                                                                                                    suzigirl Sep 17, 2013 01:07 PM

                                                                                                                                                                    Thank you. I must try this Zuni chicken everyone speaks so highly of. I keep meaning to try it but i love my boiling water method for super crisp skin so I haven't gotten around to it.

                                                                                                                                                            2. f
                                                                                                                                                              foodieX2 Sep 16, 2013 03:03 PM

                                                                                                                                                              Definite nip in the air tonight! Yesterday I made roasted tomato/eggplant sauce with the rest of farm share. So tonights dinner will raviolis topped with the sauce, garlic bread and garlicky broccoli rabe, Just might need a nice wine to go with…

                                                                                                                                                              1. gingershelley Sep 16, 2013 02:29 PM

                                                                                                                                                                Nice cool day, just a little sprinkle...

                                                                                                                                                                Very last batch of jam going on in a few minutes; peach melba (with raspberries & vanilla bean).

                                                                                                                                                                Thawing out a couple of chicken thighs to grill up, and brush with the 1/2 cup of leftover peach/chipotle bbq sauce.

                                                                                                                                                                A little mac & cheese and roasted broccoli with lemon for sides. Kind of an old-school Monday night dinner:)

                                                                                                                                                                3 Replies
                                                                                                                                                                1. re: gingershelley
                                                                                                                                                                  gingershelley Sep 16, 2013 04:48 PM

                                                                                                                                                                  A little menu change up.... went to my local independent mart that allways has cheap prices on fruits and veggies, just to get a few staple veg and some limes.

                                                                                                                                                                  Low and behold -stopped in my tracks by 4 glossy cases of Hatch Chilies on offer for a weekly special - $ .49 cents a pound!!!!!!!

                                                                                                                                                                  Got a couple pounds, and since they didn't say if they are mild or hot, I will make a grilled chili stuffed with cheese as a side tonight to see what the heat level is.

                                                                                                                                                                  Probably will be back tomorrow for 15-20 lbs. of the chilies to roast up, peel, and put in the freezer for the winter. I missed the 'road show' when the roasters came through in August being out of town for my friends wedding. Score on the price for these, even if I have to roast my own. Usually, 25#lb. box is $39.00 - these are 1/3 that price!

                                                                                                                                                                  I will be 'in' chili verde all winter again after all:)!

                                                                                                                                                                  1. re: gingershelley
                                                                                                                                                                    s
                                                                                                                                                                    suzigirl Sep 16, 2013 04:56 PM

                                                                                                                                                                    You are a trooper. You are going to be busy again with another project, but score on the price!

                                                                                                                                                                    1. re: suzigirl
                                                                                                                                                                      gingershelley Sep 16, 2013 07:55 PM

                                                                                                                                                                      Thanks Darlin' - well, it's wierd here in the PNW; All produce comes true so fast at the end of Aug, and beginning of Sept. Can/preserve it now, or it's gone.

                                                                                                                                                                      Mazeltov (and I am not Jewish!), I save the harvest as best I can....

                                                                                                                                                                2. juliejulez Sep 16, 2013 12:20 PM

                                                                                                                                                                  Finally sunny today. Hopefully the rain will stay away for a good long while so people can finally be rescued and they can start rebuilding all the roads and homes here in CO.

                                                                                                                                                                  Crazy day at work (popping in here on my lunch "break"). Tonight's dinner is a mongolian beef stir fry with green beans and brown rice. First of two stir fries this week!

                                                                                                                                                                  1 Reply
                                                                                                                                                                  1. re: juliejulez
                                                                                                                                                                    LindaWhit Sep 16, 2013 05:11 PM

                                                                                                                                                                    Julie, the flooding in Colorado is just so devastating! So sad and such a mess. I saw tonight that you have sunny weather and that it's supposed to remain dry for a spell, so here's hoping that the water recedes and clean-up can begin, and they can account for all who are missing.

                                                                                                                                                                  2. ChristinaMason Sep 16, 2013 10:48 AM

                                                                                                                                                                    Tonight we'll have the jerk short ribs I started yesterday. Once I defat the sauce, I'll braise them a bit longer, as they're not falling-apart tender yet. I'll add some cubed kabocha squash to the braising liquid in the last half hour and serve with rice cooked in coconut milk.

                                                                                                                                                                    My thoughts go out to people with loved ones in the Navy Yard today. My hubby is in a "shelter in place" lockdown in a govt. office nearby. Scary, and way too close to home.

                                                                                                                                                                    9 Replies
                                                                                                                                                                    1. re: ChristinaMason
                                                                                                                                                                      mariacarmen Sep 16, 2013 12:13 PM

                                                                                                                                                                      oh CM, thank goodness he is safe! how frightening for you, and anyone else nearby or involved. so awful.

                                                                                                                                                                      1. re: ChristinaMason
                                                                                                                                                                        f
                                                                                                                                                                        foodieX2 Sep 16, 2013 12:57 PM

                                                                                                                                                                        I just heard about this. Very scary. My thoughts are with your husband. Glad he is safe.

                                                                                                                                                                        1. re: ChristinaMason
                                                                                                                                                                          linguafood Sep 16, 2013 01:11 PM

                                                                                                                                                                          Good god, I can only imagine!

                                                                                                                                                                          1. re: ChristinaMason
                                                                                                                                                                            roxlet Sep 16, 2013 01:18 PM

                                                                                                                                                                            Hope all is well, Christina!

                                                                                                                                                                            1. re: ChristinaMason
                                                                                                                                                                              s
                                                                                                                                                                              suzigirl Sep 16, 2013 01:38 PM

                                                                                                                                                                              Glad to hear that your husband is safe. To close for comfort for you.

                                                                                                                                                                              1. re: ChristinaMason
                                                                                                                                                                                steve h. Sep 16, 2013 01:48 PM

                                                                                                                                                                                News reports say 13 dead.

                                                                                                                                                                                This is a very dark day.

                                                                                                                                                                                1. re: ChristinaMason
                                                                                                                                                                                  ChristinaMason Sep 16, 2013 02:45 PM

                                                                                                                                                                                  Thanks everyone. He is home safe now. Phew.

                                                                                                                                                                                  He messaged me asking if he could get final dinner prep started :)

                                                                                                                                                                                  1. re: ChristinaMason
                                                                                                                                                                                    mariacarmen Sep 16, 2013 03:44 PM

                                                                                                                                                                                    yay for hubby! what a delicious meal that's going to be.

                                                                                                                                                                                    1. re: ChristinaMason
                                                                                                                                                                                      gingershelley Sep 16, 2013 04:42 PM

                                                                                                                                                                                      That will be one welcome dinner! Glad all is well again in your family, CM!

                                                                                                                                                                                  2. mariacarmen Sep 16, 2013 10:46 AM

                                                                                                                                                                                    leftover pulled pork tacos. the BF says we still have my tomatillo sauce, maybe in the freezer. we'll see...

                                                                                                                                                                                    1. Berheenia Sep 16, 2013 10:27 AM

                                                                                                                                                                                      All this freezer inventory talk got me in the mood for more diving so lunch was Trader Joe's pot stickers (aka vegetable gyoza) and I found some meatballs and more italian sausage. Feeling italian again tonight.

                                                                                                                                                                                      1. s
                                                                                                                                                                                        speakhandsforme Sep 16, 2013 10:13 AM

                                                                                                                                                                                        WFD tonight is goulash that I made last night. I'm having a doc visit today for a procedure and expect to be totally zonked afterwards - muscle relaxers are involved, LOL. So I cooked in advance. It's just Mr. Speak and I so we tend to eat things for a few days anyway.

                                                                                                                                                                                        WFLunch (right now!) is assorted cheeses on crackers and olives. :)

                                                                                                                                                                                        2 Replies
                                                                                                                                                                                        1. re: speakhandsforme
                                                                                                                                                                                          s
                                                                                                                                                                                          suzigirl Sep 16, 2013 10:35 AM

                                                                                                                                                                                          (Bristling at the word procedure) Good luck at the doc today. Hope all is well and the muscle relaxers make it bearable.
                                                                                                                                                                                          I love goulash, especially the next day. Everything just seems to marry so much better on day two or even three. Take it easy tonight.

                                                                                                                                                                                          1. re: speakhandsforme
                                                                                                                                                                                            LindaWhit Sep 16, 2013 10:36 AM

                                                                                                                                                                                            Good luck with the medical procedure....and enjoy the zonking. ;-)

                                                                                                                                                                                          2. k
                                                                                                                                                                                            kpaxonite Sep 16, 2013 08:50 AM

                                                                                                                                                                                            It felt like fall yesterday here in Montreal and I made the perfect fall dish- my very first Boeuf Bourguingon. I told my myself I would let it rest overnight and I wouldnt eat any but I ended up having a delicious bowl last night. This morning it had cooled (simmered a huge dutch oven of it to freeze etc) but I found it a bit salty.. added some water and cream and simmered it for another hour and it tastes fantastic. Im really surprised and happy at how well my mushrooms kept their texture.

                                                                                                                                                                                            I also baked the Best Homemade Chocolate Chip Cookies in the Entire World from this recipe: http://debbiekoenig.com/2011/12/14/th...

                                                                                                                                                                                             
                                                                                                                                                                                             
                                                                                                                                                                                            1. gingershelley Sep 16, 2013 08:36 AM

                                                                                                                                                                                              Yesterday, we had our first day that felt like fall is coming.... rain and thunderstorms started the day, then it cleared in the afternoon - but never warmed up - then rain again in the evening.

                                                                                                                                                                                              I had another batch of jam to make and can - peach&plum with lime and chili - so got that done in the afternoon.

                                                                                                                                                                                              I had planned on either meatballs (due to the talk on this thread!), or some steamed mussel dish for the DOTM, but when I got to the store, meatballs seemed like too much work, and the mussels didn't look good -s clams it was.

                                                                                                                                                                                              I had intended to make a steamed clam dish, but as I got going, I really wanted soup so made clam chowder. Happened to have nice celery, thick bacon, heirloom carrots on hand, and tiny fingerling potatoes too, plus cream, so all together with the steamer clams and some wine and thyme - it was a fine pot of chowder. No flour, just lots of flavor.

                                                                                                                                                                                              Enough left for lunch today - yeah!

                                                                                                                                                                                              1 Reply
                                                                                                                                                                                              1. re: gingershelley
                                                                                                                                                                                                Berheenia Sep 16, 2013 10:24 AM

                                                                                                                                                                                                I'm feeling soup too. Over the weekend we ate out for all meals and the best thing I had was the chunky lentil vegetable soup that came a a side to my panini.

                                                                                                                                                                                              2. tcamp Sep 16, 2013 05:23 AM

                                                                                                                                                                                                In an attempt to make a dent in the sweet peppers I've been deluged with from my CSA, I made this dish from my new fav food website:

                                                                                                                                                                                                http://www.manjulaskitchen.com/2008/1...

                                                                                                                                                                                                Super delicious served with na'an and cucumber salad. And very quick to make which I appreciated as it was a perfect afternoon to enjoy the pool on its last open weekend.

                                                                                                                                                                                                1. f
                                                                                                                                                                                                  Frizzle Sep 16, 2013 03:36 AM

                                                                                                                                                                                                  We had a riff on a Fuchsia Dunlop recipe tonight for mushroom hot and sour soup. I just made do with what I ingredients were at hand so aside from the soy, vinegar and dried lilly buds nothing much else matched her recipe, my mushrooms were buttons, not the suggested mix of enoki, shiitake and oyster. It was hot and sour and satisfying despite my substitutions but I bet it would be outstanding had I used the right ingredients.

                                                                                                                                                                                                  1. eight_inch_pestle Sep 16, 2013 12:20 AM

                                                                                                                                                                                                    Haven't been cooking often enough (or well enough, frankly) to contribute here lately. But the gf had to work all weekend and "happened" to mention that it had been awhile since I made a real weekend brunch. Empathy and guilt led to a nice breakfast-for-Sunday-night dinner for a change, an eggs benedict of sorts.

                                                                                                                                                                                                    Toasted english muffin spread with homemade salmon rillette and topped with lightly dressed garlicky arugula, poached egg, little rosemary-beet pancakes, and a saffron hollandaise.

                                                                                                                                                                                                    Forgot to take a pic until well after I started eating, apologies if that grosses anyone out.

                                                                                                                                                                                                    Edit---also forgot: caramelized a nectarine in butter and bourbon and brown sugar for dessert. Dumped the slices in cups with heavy cream beaten with honey and sea salt.

                                                                                                                                                                                                     
                                                                                                                                                                                                    1 Reply
                                                                                                                                                                                                    1. re: eight_inch_pestle
                                                                                                                                                                                                      mariacarmen Sep 16, 2013 08:07 AM

                                                                                                                                                                                                      wow! beet pancake! i'd say you're back in fine form.

                                                                                                                                                                                                    2. mariacarmen Sep 15, 2013 09:55 PM

                                                                                                                                                                                                      Black bbq sauce by Ed Lee from "Smoke & Pickles", as shared with me by CHer LNightshade. Very different bbq sauce for me - spicy, a bit asiany-tangy, good. lots of good things in this - bourbon, coffee, cola, molasses, raisins, black bean paste, etc. i will admit tho, that i added a little sugar, which really made it for me. the usual pork shoulder (oh but this time marinated in buttermilk all night) - rub, then braised for 5.5 hours. red cabbage quick pickled with cidar vinegar and sugar, little celery seed, scallions, drained, then mixed with a bit of kewpi mayo. Choice of Milton hamburger or brioche buns. on the side, i steamed cauli florets, then tossed in olive oil, grated sharp white cheddar, dill and bread crumbs, then under the broiler. really good.

                                                                                                                                                                                                       
                                                                                                                                                                                                       
                                                                                                                                                                                                       
                                                                                                                                                                                                       
                                                                                                                                                                                                       
                                                                                                                                                                                                      7 Replies
                                                                                                                                                                                                      1. re: mariacarmen
                                                                                                                                                                                                        linguafood Sep 15, 2013 10:24 PM

                                                                                                                                                                                                        Looks porkalicious!

                                                                                                                                                                                                        1. re: linguafood
                                                                                                                                                                                                          mariacarmen Sep 15, 2013 11:54 PM

                                                                                                                                                                                                          twaz.

                                                                                                                                                                                                          1. re: mariacarmen
                                                                                                                                                                                                            biondanonima Sep 16, 2013 08:12 AM

                                                                                                                                                                                                            I've been wanting to try this recipe - thanks for the review and pics! I think I know WFD next weekend!

                                                                                                                                                                                                            1. re: biondanonima
                                                                                                                                                                                                              s
                                                                                                                                                                                                              sedimental Sep 16, 2013 08:32 AM

                                                                                                                                                                                                              I made this sauce several weeks ago. It is really good and very unusual. I used it on pulled pork over tostadas with cole slaw. Really nice! It made too much so I have some frozen.

                                                                                                                                                                                                              I also used it with a beef braise and it was good too but better with pork for me.

                                                                                                                                                                                                        2. re: mariacarmen
                                                                                                                                                                                                          f
                                                                                                                                                                                                          Frizzle Sep 15, 2013 11:59 PM

                                                                                                                                                                                                          Kofte, Octopus and now pork!? Just fabulous. You sure know how to live MC.

                                                                                                                                                                                                          1. re: mariacarmen
                                                                                                                                                                                                            gingershelley Sep 16, 2013 08:28 AM

                                                                                                                                                                                                            I'll have what she's having......

                                                                                                                                                                                                            1. re: mariacarmen
                                                                                                                                                                                                              s
                                                                                                                                                                                                              suzigirl Sep 16, 2013 09:09 AM

                                                                                                                                                                                                              Oh my. Looks amazing. All the wonderful food this past week.

                                                                                                                                                                                                            2. s
                                                                                                                                                                                                              sedimental Sep 15, 2013 07:41 PM

                                                                                                                                                                                                              I had my "Sunday gravy" dinner tonight. I made the sauce with oxtail, pork neck bones, pork chops and a few beef ribs, both fresh and canned tomatoes, garlic, onion and fresh basil. Simmered for about 5or 6hours yesterday. I made meatballs today and simmered in the sauce again. So rich and thick the wood spoon stood up in the middle of the pot. Everyone swooned.
                                                                                                                                                                                                              Biscuits with sheep cheese, garlic and fresh rosemary, and an interesting shaped pasta from Italy (like a flat shell tube). Cucs and homemade herbal red wine vinegar, fresh oregano over the top.....Copious red wine. Really great meal.

                                                                                                                                                                                                              5 Replies
                                                                                                                                                                                                              1. re: sedimental
                                                                                                                                                                                                                fldhkybnva Sep 15, 2013 09:30 PM

                                                                                                                                                                                                                Wow that gravy sounds heavenly, especially today which is the first day it feels like fall to me.

                                                                                                                                                                                                                1. re: sedimental
                                                                                                                                                                                                                  mariacarmen Sep 15, 2013 10:02 PM

                                                                                                                                                                                                                  i'm swooning as well!

                                                                                                                                                                                                                  1. re: sedimental
                                                                                                                                                                                                                    ChristinaMason Sep 16, 2013 05:29 AM

                                                                                                                                                                                                                    Sounds fab.

                                                                                                                                                                                                                    1. re: sedimental
                                                                                                                                                                                                                      tcamp Sep 16, 2013 07:16 AM

                                                                                                                                                                                                                      That sounds just fabulous. I've never made gravy, can you believe it? Can you share the details?

                                                                                                                                                                                                                      I'm a non-meat tomato sauce maker looking to branch out.

                                                                                                                                                                                                                      1. re: tcamp
                                                                                                                                                                                                                        s
                                                                                                                                                                                                                        sedimental Sep 16, 2013 08:25 AM

                                                                                                                                                                                                                        Sure! You can use mostly bone in meats left over from the week and mix with new meats. The mix I had yesterday was leftover bits of oxtail and pork chop, new pork neck bones and a few beef ribs from the freezer. Beef, pork, chicken mix is fine as long as you have lotsa bones! Mixing meat results in the best sauce, this was Grandma's "old skool" way to feed a large family on little....and grandma was right, IMO. Makes a huge tasty batch!

                                                                                                                                                                                                                        Brown the uncooked meats well add a little salt. Remove meat to a platter. Sautéed onion and garlic, deglaze well with red wine, add meats/bones back and add tomatoes (I like a mix of a few big canned types and a few 2 or 3 fresh Roma ) and fresh basil (whole leaves are fine). Add a can of water. Simmer and stir, I use a splatter guard for the top. You will see fats rising on the top (sitting on top of the thickened sauce) around 4or 5hours. Skim it a bit as you like. This event tells you that the sauce is almost done.

                                                                                                                                                                                                                        Take the meat bones and hunks out, toss. You can taste any meat left on the bones, but it is usually bland and expired...given all their goodness to the sauce already....toss the meat in favor of fresh meatballs!

                                                                                                                                                                                                                        Now taste for salt. It will probably need quite a bit of it. It will be soooo much better if you salt at the end.
                                                                                                                                                                                                                        Sometimes I add nothing else....or add some fresh basil again, another herb, maybe a bit of red pepper, a few grinds of black pepper...."whatevea da Family likes" ;)

                                                                                                                                                                                                                    2. fldhkybnva Sep 15, 2013 07:26 PM

                                                                                                                                                                                                                      It's been a lovely day. The crisp fall weather has settled in and I had a nice quiet day at home finishing up a few DIY projects - mustard is hanging out blooming, the chili garlic sauce is resting on the counter to ferment a bit, pickled peppers are lined up the counter waiting for me to eat them straight out of the jar.

                                                                                                                                                                                                                      I am hooked on anchovies, tonight was an anchovy-inspired dinner just like last Sunday. I had salted and rested a flap steak in the fridge last night so that was the main event which I served with anchovy, bacon, Havarti, mushroom (stems) stuffed mushroom slider caps and an avocado sprinkled with salt and pepper. As expected the umami plate really worked well.

                                                                                                                                                                                                                       
                                                                                                                                                                                                                      1. r
                                                                                                                                                                                                                        rjbh20 Sep 15, 2013 07:02 PM

                                                                                                                                                                                                                        High temperature smoke roasted breast of turkey porchetta, home-grown pole beans Napolitano, chive mashed.

                                                                                                                                                                                                                         
                                                                                                                                                                                                                         
                                                                                                                                                                                                                         
                                                                                                                                                                                                                        1 Reply
                                                                                                                                                                                                                        1. re: rjbh20
                                                                                                                                                                                                                          steve h. Sep 15, 2013 07:16 PM

                                                                                                                                                                                                                          Beautiful plates.

                                                                                                                                                                                                                        2. s
                                                                                                                                                                                                                          suzigirl Sep 15, 2013 06:04 PM

                                                                                                                                                                                                                          Tonight was a simple potato chowder with cucumbers and cherry tomatoes with a dill sour cream dressing and buttered hard rolls. James and I will split a peach with cream for dessert. It is a really big peach.

                                                                                                                                                                                                                          1. roxlet Sep 15, 2013 05:05 PM

                                                                                                                                                                                                                            As I sit here, I smell the faint aroma of wood smoke as the embers die out on the grill. Just off, and resting in the warming oven, is a turkey breast made porchetta style. rjbh20 boned out a tachino breast, pounded, then rolled it with sausage cooked with breadcrumbs, herbs and aromatics. With that will be pole beans, pulled off the vine in the garden, and cooked in a peppery tomato sauce with garlic. It was a staple in my house growing up, and suits this turkey porchetta perfectly. Mashed potatoes will also be served on the side.

                                                                                                                                                                                                                            7 Replies
                                                                                                                                                                                                                            1. re: roxlet
                                                                                                                                                                                                                              s
                                                                                                                                                                                                                              suzigirl Sep 15, 2013 05:24 PM

                                                                                                                                                                                                                              Can you tell me more about the peppery sauce on the pole beans, roxlet? I love them with stewed tomatoes. I bet peppery tomatoes would be quite tasty on bean.

                                                                                                                                                                                                                              1. re: suzigirl
                                                                                                                                                                                                                                roxlet Sep 15, 2013 05:31 PM

                                                                                                                                                                                                                                Oh, it's quite simple. Just chop some garlic, saute briefly in olive oil, then add some Italian peeled tomatoes that have been put through the blender (I use a stick blender, and whirr them right in the can). Add salt, and a healthy amount of fresh ground black pepper, and throw in the beans. Cook until the beans reach the desired degree of doneness, but the real way to make this is to have the beans cook for quite a while and become meltingly tender. Just make sure that the tomatoes don't get too thick. My mother used to even make this with tomato juice!

                                                                                                                                                                                                                                1. re: roxlet
                                                                                                                                                                                                                                  s
                                                                                                                                                                                                                                  suzigirl Sep 15, 2013 05:36 PM

                                                                                                                                                                                                                                  Damn. That was fast. Thank you. That's something right up my alley. Forgive me if I mount it with butter at the end of cooking. Me likes butter. :-)

                                                                                                                                                                                                                                  1. re: roxlet
                                                                                                                                                                                                                                    gingershelley Sep 16, 2013 08:24 AM

                                                                                                                                                                                                                                    Roxlet; thanks for having those beans for dinner.... I shall have to borrow that idea for the last of my farmer's market beans.

                                                                                                                                                                                                                                    Think I had something like that in Italy once. I love long-cooked green beans - for me, better than quick steamed.

                                                                                                                                                                                                                                    With the tomato sounds lovely!

                                                                                                                                                                                                                                    1. re: gingershelley
                                                                                                                                                                                                                                      roxlet Sep 16, 2013 09:53 AM

                                                                                                                                                                                                                                      Try it with tomato juice! It thickens up just enough when you've let it cook for a while. My mother would also make pasta with cece and pasta with peas using tomato juice and lots of black pepper. It makes a very thin, fresh pasta sauce.

                                                                                                                                                                                                                                2. re: roxlet
                                                                                                                                                                                                                                  ChristinaMason Sep 15, 2013 05:50 PM

                                                                                                                                                                                                                                  Sounds delicious. Peppery as is bell pepper, or black pepper?

                                                                                                                                                                                                                                  1. re: ChristinaMason
                                                                                                                                                                                                                                    ChristinaMason Sep 15, 2013 06:19 PM

                                                                                                                                                                                                                                    Oops, this is what I get for posting questions without reloading the page to see the most recent updates.

                                                                                                                                                                                                                                3. mariacarmen Sep 15, 2013 02:56 PM

                                                                                                                                                                                                                                  i came home thru bad traffic from the Oldster's, rushing to have a quick dinner with the BF before leaving for a show with friends. he wasn't quite ready so i had to gulp it down in 15 minutes, but boy was it good. lamb koftes (that were spiced enough as to no longer resemble lamb!), tzatziki, his homemade hummus, my homemade muhammara, his puris, and a salad.

                                                                                                                                                                                                                                  but was that all, you ask? noooooo. after the show my friends wanted to go somewhere for a drink and a late night "snack" - one of them hadn't eaten dinner. "oh no, really, you go ahead, i'm not hungry, but i'll taste some of yours." A bottle of Chinon and 6 appetizers later.... amazing octopus and braised cauli dish, a rabbit "pot pie", heirloom toms and mozz, an escargot dish that was sadly overwrought (gnocchi, snails out of their shells, buttered bread crumbs, pancetta, and artichoke - just too salty and too much going on, escargot should be a simple dish - we actually didn't finish it), and truffle oil frites with parm regg with aioli on the side. AND the chef came out and comped us this amazing honey panna cotta with melon and chilled melon soup. Ooofa! is it any wonder even the schmattas have grown tight?

                                                                                                                                                                                                                                   
                                                                                                                                                                                                                                   
                                                                                                                                                                                                                                   
                                                                                                                                                                                                                                   
                                                                                                                                                                                                                                   
                                                                                                                                                                                                                                   
                                                                                                                                                                                                                                   
                                                                                                                                                                                                                                   
                                                                                                                                                                                                                                   
                                                                                                                                                                                                                                   
                                                                                                                                                                                                                                  3 Replies
                                                                                                                                                                                                                                  1. re: mariacarmen
                                                                                                                                                                                                                                    steve h. Sep 15, 2013 03:03 PM

                                                                                                                                                                                                                                    Small plates rule.

                                                                                                                                                                                                                                    1. re: mariacarmen
                                                                                                                                                                                                                                      LindaWhit Sep 15, 2013 03:10 PM

                                                                                                                                                                                                                                      Oh MY! That rabbit "pot pie" biscuit and the panna cotta/melon soup look heavenly!

                                                                                                                                                                                                                                      1. re: LindaWhit
                                                                                                                                                                                                                                        mariacarmen Sep 15, 2013 04:10 PM

                                                                                                                                                                                                                                        they were, but the octopus was the fave.

                                                                                                                                                                                                                                    2. biondanonima Sep 15, 2013 02:38 PM

                                                                                                                                                                                                                                      Last night was pizza fest - I made some dough with sourdough starter that had enjoyed a long, slow rise, and cooked several individual pizzas using my cast-iron griddle as a makeshift pizza stone. Unfortunately, my oven was acting up (I think I overheated it at the outset which kept the broiler from turning on when it was showtime), so they didn't cook as quickly as I wanted and the crust was a little too chewy, but they were still delicious. The toppings winner was mozzarella and fontina cheese, sliced hot Italian sausage, caramelized onions and sweet-spicy pickled red peppers, dotted with pesto.

                                                                                                                                                                                                                                      Tonight we're back on the LC straight and narrow with roasted Brussels sprouts and chicken burgers. But I did have the last piece of pizza cold for breakfast! :)

                                                                                                                                                                                                                                      1. steve h. Sep 15, 2013 02:14 PM

                                                                                                                                                                                                                                        Deb's been trimming the weigela, son Chris was over to help me partially assemble a honking big tool chest. I guess we're acknowledging the obvious: summer is over here on the Sou'west Shore.

                                                                                                                                                                                                                                        Brunch was a cherry tomato, arugula, mozzarella bruschetta. Prosecco washed it all down. The three of us talked cars, TV and current events. Good time.

                                                                                                                                                                                                                                        Supper will be Cajun Meatloaf. We'll grind the chuck, add the store-bought ground pork and follow chef Paul Prudhomme's classic recipe out the window. There will be Yukon Gold mashed potatoes, peas and mushroom gravy. I'll liberate something from the wine jail to wash it down.

                                                                                                                                                                                                                                        As an aside, I took my young bride to K-Paul's when it just opened. It was a stellar meal. K slapped a gold star on my head afterwards because I may have licked the plate. She also planted a kiss on my cheek. That's how things were done then. She is missed.

                                                                                                                                                                                                                                        7 Replies
                                                                                                                                                                                                                                        1. re: steve h.
                                                                                                                                                                                                                                          steve h. Sep 15, 2013 06:02 PM

                                                                                                                                                                                                                                          Prudhomme's meat loaf.

                                                                                                                                                                                                                                           
                                                                                                                                                                                                                                          1. re: steve h.
                                                                                                                                                                                                                                            s
                                                                                                                                                                                                                                            suzigirl Sep 15, 2013 06:06 PM

                                                                                                                                                                                                                                            Mmm. Meatloaf. That looks like a plate of comfort and gravy.

                                                                                                                                                                                                                                            1. re: suzigirl
                                                                                                                                                                                                                                              steve h. Sep 15, 2013 06:33 PM

                                                                                                                                                                                                                                              Indeed. Prudhomme's recipe is simple but the details take a bit of time. The end result is well worth the modest effort. Seconds, because the loaf is so moist, are even better.

                                                                                                                                                                                                                                              We washed it all down with a simple Barbera D'Asti. This wine had no problem with the Cajun flavors/spices.

                                                                                                                                                                                                                                              1. re: steve h.
                                                                                                                                                                                                                                                LindaWhit Sep 15, 2013 08:08 PM

                                                                                                                                                                                                                                                LOVE that wine. :-)

                                                                                                                                                                                                                                                1. re: LindaWhit
                                                                                                                                                                                                                                                  steve h. Sep 15, 2013 08:24 PM

                                                                                                                                                                                                                                                  Good stuff.
                                                                                                                                                                                                                                                  ;-)

                                                                                                                                                                                                                                            2. re: steve h.
                                                                                                                                                                                                                                              iowagirl Sep 16, 2013 01:33 PM

                                                                                                                                                                                                                                              Our absolute favorite, go-to meatloaf. Served at many a casual dinner party to rave reviews and recipe requests. Now I want some! Do you do the Very Hot Cajun Sauce for Beef with it?

                                                                                                                                                                                                                                              1. re: iowagirl
                                                                                                                                                                                                                                                steve h. Sep 16, 2013 01:55 PM

                                                                                                                                                                                                                                                Agree. Best meatloaf recipe ever.

                                                                                                                                                                                                                                                We no longer make the VHCSfB with the meatloaf. A simple mushroom gravy works for us. Having said that, the VHCS may make an appearance this winter with Cajun Shepherd's Pie.

                                                                                                                                                                                                                                          2. LindaWhit Sep 15, 2013 01:35 PM

                                                                                                                                                                                                                                            Lots and lots and lots of CSA and farm stand tomatoes turned into a quick chunky fresh "sauce" - sort of like what you get in the cans of diced tomatoes. A total of 6 cups, some of which is destined for the freezer for use in the middle of the winter when I want that "fresh summer tomato" taste.

                                                                                                                                                                                                                                            Also perfect for my chili, which is what's for dinner tonight. I don't make the proper Texas chili (strips of beef and NO beans). Nope - I cheat and make a simpler version with ground beef, chopped onions, chopped red bell peppers, diced tomatoes with their juice (my fresh stuff), coupla cans of dark red kidney beans, some tomato paste, if needed, a bay leaf, salt, and chili powder (both Penzey's medium-hot and Ancho). Will let that simmer on the flame tamer for awhile.

                                                                                                                                                                                                                                            My late stepfather always served it over elbow noodles, so that's the way I now have it, with grated extra-sharp cheddar and a dollop of sour cream on top.

                                                                                                                                                                                                                                            I was thinking of making cornbread, but I'll just go with a salad of romaine lettuce, and CSA veggies - arugula, baby cherry tomatoes, and grated radishes and carrots, sprinkled with goat cheese. A simple vinaigrette to dress it.

                                                                                                                                                                                                                                            5 Replies
                                                                                                                                                                                                                                            1. re: LindaWhit
                                                                                                                                                                                                                                              steve h. Sep 15, 2013 01:49 PM

                                                                                                                                                                                                                                              Excellent. The weather is trending cooler, the meals have to reflect that simple fact. Canning, freezing the good stuff for later use should be the order of the day.

                                                                                                                                                                                                                                              1. re: LindaWhit
                                                                                                                                                                                                                                                Berheenia Sep 15, 2013 02:30 PM

                                                                                                                                                                                                                                                Cornbread sounds good- I like to doctor TJ's with scallions and cheddar. Temps dropping tonight and tomorrow night. Need to turn on the oven.

                                                                                                                                                                                                                                                1. re: LindaWhit
                                                                                                                                                                                                                                                  Berheenia Sep 15, 2013 02:46 PM

                                                                                                                                                                                                                                                  We had a terrific weekend in the old hood. We had some great meals in our favorite haunts and drinks at the local. Got to go to an annual party in our really old neighborhood that is legendary for the host's cowboy beans and their extensive wine cellar.
                                                                                                                                                                                                                                                  Happy to be back home in the mountains we went freezer diving and found packages of cheese spinach ravioli and sweet sausage form the Sausage Factory. So praise the Lord and pass the Rao's sauce that was also found nestling next to some rustic bread in the freezer. There is lots of wine, thanks to a pit stop at a Trader Joe's in Cambridge and a bag of greens to make things kind of healthy.

                                                                                                                                                                                                                                                  1. re: Berheenia
                                                                                                                                                                                                                                                    LindaWhit Sep 15, 2013 03:05 PM

                                                                                                                                                                                                                                                    Glad you had a good visit and a fun party to attend. And thank Dog for freezer diving. :-)

                                                                                                                                                                                                                                                    1. re: LindaWhit
                                                                                                                                                                                                                                                      Berheenia Sep 16, 2013 06:32 AM

                                                                                                                                                                                                                                                      Pleasantly surprised that my post went as a reply to you but lol and hope your Monday is a good one.

                                                                                                                                                                                                                                                2. linguafood Sep 15, 2013 01:23 PM

                                                                                                                                                                                                                                                  Alea iacta est -- for starters, we'll have some caprese with heirloom tomatoes (purple prince or something crazy like that - very tasty), fresh mozzarella ciliegine & lots of basil.

                                                                                                                                                                                                                                                  Main is broiled salmon filets topped with the remains of TJ's hollandaise, likely doctored up with a little more lemon, and sautéed spinach with a little garlic and a sprinkle of nutmeg.

                                                                                                                                                                                                                                                  1 Reply
                                                                                                                                                                                                                                                  1. re: linguafood
                                                                                                                                                                                                                                                    linguafood Sep 15, 2013 07:06 PM

                                                                                                                                                                                                                                                    I had forgotten how lovely hollandaise over salmon can be. A rich and fulfilling dinner. The red wine spinach was delish, too, if a bit on the spicy side. Oops '-P

                                                                                                                                                                                                                                                  2. juliejulez Sep 15, 2013 11:24 AM

                                                                                                                                                                                                                                                    Well, I never got my meatball sub :( Yesterday, our "quiet Saturday" turned into going to the bar for lunch and some football watching and a last minute invite to a friends house where we had pizza and played cards til after midnight.

                                                                                                                                                                                                                                                    Today I'm making a batch of chicken pesto lasagna rolls, so I'll eat one for dinner. I'll save some for lunches, and the rest for the freezer.

                                                                                                                                                                                                                                                    And, it's still raining :(

                                                                                                                                                                                                                                                    1. linguafood Sep 15, 2013 10:43 AM

                                                                                                                                                                                                                                                      Not a clue, so far. Last night's takeout was really good Indian food, AND I won $15! Maybe my mojo has returned into earth's orbit, after all....

                                                                                                                                                                                                                                                      There was a shaky plan afoot to go see World's End, followed by a visit to a new Thai/Sushi place in town, but that got nixed because football. Gaaaaah.

                                                                                                                                                                                                                                                      So it looks like I'll be working all day and part of the evening, and figure out dinner, too. Piccata might be the word of the day.

                                                                                                                                                                                                                                                      1. Paprikaboy Sep 15, 2013 10:32 AM

                                                                                                                                                                                                                                                        Making Sambal Undang tonight. A Malaysian dish of prawns in a chilli gravy.
                                                                                                                                                                                                                                                        Not sure how well it's gong to go down with the missus.She walked into the kitchen after I'd made the dried chilli paste and had a coughing fit and had to open the back door. Came in later just after I'd added the shrimp paste and asked "if I'd been at that cheese again". I'll see how it goes.

                                                                                                                                                                                                                                                        2 Replies
                                                                                                                                                                                                                                                        1. re: Paprikaboy
                                                                                                                                                                                                                                                          f
                                                                                                                                                                                                                                                          Frizzle Sep 15, 2013 01:02 PM

                                                                                                                                                                                                                                                          How did she enjoy it?

                                                                                                                                                                                                                                                          1. re: Paprikaboy
                                                                                                                                                                                                                                                            ChristinaMason Sep 15, 2013 04:47 PM

                                                                                                                                                                                                                                                            Funny. Sounds good.

                                                                                                                                                                                                                                                          2. ChristinaMason Sep 15, 2013 08:57 AM

                                                                                                                                                                                                                                                            Tonight I'm attempting jerk-braised short ribs. I threw all kinds of crazy shit into the marinade, so fingers crossed it tastes good. Still trying to decide between using wine (as here: http://www.kitchenistadiaries.com/201... ) versus beer in the braising liquid.

                                                                                                                                                                                                                                                            Which way would you lean?

                                                                                                                                                                                                                                                            I bought some kabocha squash that will either end up in the braise at some point, or roasted and served alongside. Or maybe pureed with some redskin potato?

                                                                                                                                                                                                                                                            2 Replies
                                                                                                                                                                                                                                                            1. re: ChristinaMason
                                                                                                                                                                                                                                                              ChristinaMason Sep 15, 2013 06:24 PM

                                                                                                                                                                                                                                                              I ended up using beer in the end, as I just wasn't feeling wine - Smuttynose old brown dog ale http://beeradvocate.com/beer/profile/...

                                                                                                                                                                                                                                                              That will be dinner tomorrow, as I wanted a chance to chill everything and defat the braising liquid before reducing it down.

                                                                                                                                                                                                                                                              For tonight, my hubby made sandwiches on potato bread - fried bologna, ham, and dry salami w/ homemade bread and butter pickles, tomato from our friend's garden, and Duke's mayo.

                                                                                                                                                                                                                                                              1. re: ChristinaMason
                                                                                                                                                                                                                                                                s
                                                                                                                                                                                                                                                                suzigirl Sep 15, 2013 06:29 PM

                                                                                                                                                                                                                                                                Dinner sounds delish..

                                                                                                                                                                                                                                                            2. l
                                                                                                                                                                                                                                                              Londonlinda Sep 15, 2013 08:24 AM

                                                                                                                                                                                                                                                              Tonight it's chicken braised in cider with prunes, followed by apple and blackberry pie (last of the blackberries!). This feels really autumnal, just like the weather.

                                                                                                                                                                                                                                                              14 Replies
                                                                                                                                                                                                                                                              1. re: Londonlinda
                                                                                                                                                                                                                                                                ChristinaMason Sep 15, 2013 09:04 AM

                                                                                                                                                                                                                                                                That sounds really good. Is the chicken recipe anywhere online I could look up?

                                                                                                                                                                                                                                                                1. re: ChristinaMason
                                                                                                                                                                                                                                                                  l
                                                                                                                                                                                                                                                                  Londonlinda Sep 15, 2013 09:56 AM

                                                                                                                                                                                                                                                                  Sorry, it's an adaptation of an old recipe I found in a book years ago. The original uses rabbit which I am not against using but don't tend to have it waiting in the freezer! It's approximately this for 2 people:
                                                                                                                                                                                                                                                                  Take two chicken legs including the thighs. Brown in some oil. Remove. Chop three-four shallots finely and fry slowly in the chicken pan so they don't get too brown. Put shallots, chicken, 6-8 prunes (I use the semi dried ones) into an ovenproof casserole with a well fitting lid. Pour over a 500 ml bottle of cider (and in case you are reading this the other side of the Pond, I mean hard cider!), and about the same of chicken stock. Cover and place in oven at around 140 deg Celsius for an hour or so checking it doesn't dry out. Serve with potatoes and something green like cabbage or broccoli. Hope this is enough detail for you to try it!

                                                                                                                                                                                                                                                                  1. re: Londonlinda
                                                                                                                                                                                                                                                                    ChristinaMason Sep 15, 2013 10:00 AM

                                                                                                                                                                                                                                                                    Sounds fab. Thanks for pointing out that it was hard cider. Something like Magner's would do?

                                                                                                                                                                                                                                                                    1. re: ChristinaMason
                                                                                                                                                                                                                                                                      Paprikaboy Sep 15, 2013 10:27 AM

                                                                                                                                                                                                                                                                      For me Magners is quite sweet and with the prunes might make the dish overly sweet.A dry cider may work better.
                                                                                                                                                                                                                                                                      Do you have Thatchers or Westons where you are?

                                                                                                                                                                                                                                                                      1. re: Paprikaboy
                                                                                                                                                                                                                                                                        LindaWhit Sep 15, 2013 01:23 PM

                                                                                                                                                                                                                                                                        I think Woodchuck hard cider is probably the most widely available for us in the States, but there are probably a lot of very regional, local hard ciders availble. I picked up a large bottle of Sapsucker Vermont Extra Dry Organic Hard Cider when up in Quechee, VT last year, I believe - or maybe the year before? LOL I'll have to find a pot roast recipe or something like that to use it up.

                                                                                                                                                                                                                                                                        1. re: LindaWhit
                                                                                                                                                                                                                                                                          linguafood Sep 15, 2013 01:39 PM

                                                                                                                                                                                                                                                                          There's Angry Orchard and Strongbow, too, which are probably nationally available (?).

                                                                                                                                                                                                                                                                          1. re: linguafood
                                                                                                                                                                                                                                                                            LindaWhit Sep 15, 2013 01:40 PM

                                                                                                                                                                                                                                                                            Yes, I think I've see Angry Orchard as well.

                                                                                                                                                                                                                                                                        2. re: Paprikaboy
                                                                                                                                                                                                                                                                          ChristinaMason Sep 15, 2013 04:45 PM

                                                                                                                                                                                                                                                                          Hmm, I'm not familiar with either of those you mention. Crispin is a big brand in these parts, and they have a dry English style:

                                                                                                                                                                                                                                                                          http://www.crispincider.com/products/...

                                                                                                                                                                                                                                                                          Or there's always Strongbow. We have some local artisinal ciders as well (Foggy Ridge being one of the nicest), but they're quite expensive and, well, I'd rather drink 'em) .

                                                                                                                                                                                                                                                                          Linda, I think Woodchuck is probably a bit too sweet for this. Not sure about Angry Orchard.

                                                                                                                                                                                                                                                                          1. re: ChristinaMason
                                                                                                                                                                                                                                                                            LindaWhit Sep 15, 2013 05:15 PM

                                                                                                                                                                                                                                                                            Yeah, I agree with the sweetness of Woodchuck, Christina. It was the first I thought of as "regularly available". :-)

                                                                                                                                                                                                                                                                          2. re: Paprikaboy
                                                                                                                                                                                                                                                                            JungMann Sep 15, 2013 05:32 PM

                                                                                                                                                                                                                                                                            Are Thatchers and Weston dry English ciders? I am a huge fan of cider but I've only had sweet varieties from the UK. Right about now is when I start stocking up on basque and French bottles for dinners in the fall.

                                                                                                                                                                                                                                                                            1. re: JungMann
                                                                                                                                                                                                                                                                              linguafood Sep 15, 2013 06:37 PM

                                                                                                                                                                                                                                                                              Oooh! Wonder if we can get some French cidre around here.....

                                                                                                                                                                                                                                                                              1. re: linguafood
                                                                                                                                                                                                                                                                                l
                                                                                                                                                                                                                                                                                Londonlinda Sep 16, 2013 12:31 AM

                                                                                                                                                                                                                                                                                Dry French cidre would work in this dish as it does have to be a dry cider. I use one from Herefordshire.

                                                                                                                                                                                                                                                                              2. re: JungMann
                                                                                                                                                                                                                                                                                Paprikaboy Sep 16, 2013 10:46 AM

                                                                                                                                                                                                                                                                                They both make dry ciders and I mentioned them as outside of Magners and Strongbow they were the most likely to export to the US.
                                                                                                                                                                                                                                                                                I prefer Thatchers to Westons and their single variety ciders, especially Prince William is good .Aspall also do some good ciders. Normally I just drink what's local and good at the time.

                                                                                                                                                                                                                                                                      2. re: Londonlinda
                                                                                                                                                                                                                                                                        gingershelley Sep 15, 2013 10:11 AM

                                                                                                                                                                                                                                                                        That sounds really delish' Ll. Shall have to try it soon; llocally made hard cider is proliferating in Seattle like crazy.....

                                                                                                                                                                                                                                                                      3. JerryMe Sep 15, 2013 08:22 AM

                                                                                                                                                                                                                                                                        SO is camping up North and have fresh trout. DS and girlfriend are in Vegas so they're probably have sex and sin for nourishment. Which leaves me all alone "sniff". I've been torturing myself by cleaning out the office. Dear God in Heaven - who knew I had so much crap???

                                                                                                                                                                                                                                                                        I've been schlepping my way through paper and eating all of the convenience foods out of the freezer. I'm in officially sick of frozen pizza.

                                                                                                                                                                                                                                                                        In order to celebrate National Hispanic Heritage Month, starting today, I'm celebrating by breaking open the Tostitos and am going to top them off with queso and Cholula sauce. That and ice cold beer will be my celebration when I finally unearth my desk.

                                                                                                                                                                                                                                                                        1. ChristinaMason Sep 15, 2013 08:18 AM

                                                                                                                                                                                                                                                                          Last night we stir-fried some marinated beef, broccoli, eggplant, julienned carrots, onion, mushrooms and added the sauce from CI's recipe for "beef with broccoli." Neither of us liked it much, as it was awfully sweet (and the brown-sugar flavor was simply cloying). That was served over rice vermicelli, and only copious amounts of sriracha saved it.

                                                                                                                                                                                                                                                                          I had leftovers for breakfast topped with a fried egg, which hit the spot after last night's board games and wine, bourbon, and beer with friends at our place.

                                                                                                                                                                                                                                                                          1. fldhkybnva Sep 15, 2013 07:55 AM

                                                                                                                                                                                                                                                                            Last night's dinner delicious and I'm so thrilled that the zucchini noodles worked out great! I won't say that they are better than pasta but I actually think I prefer, nice crunch. I was so excited to have found young small zucchini at Trader Joe's so maybe that will be my go to spot for zucchini from now on. The other stores only have gigantic mammoth zucchini. This is a great way to enjoy zucchini. Anyway, dinner was variant of carbonara with simple seared and roasted pork tenderloin and a sauce made with bacon because I was out pancetta, fresh pastured eggs, and a mix of Parmesan and the Cabot Catamount cheese which tastes like a Cheddar-Parm hybrid, parsley and lots of cracked pepper. I'll definitely be making more pasta dishes with zucchini, I think next will be lasagna or bolognese.

                                                                                                                                                                                                                                                                             
                                                                                                                                                                                                                                                                            5 Replies
                                                                                                                                                                                                                                                                            1. re: fldhkybnva
                                                                                                                                                                                                                                                                              Njchicaa Sep 15, 2013 08:17 AM

                                                                                                                                                                                                                                                                              I always make my carbonara with bacon. I've tried using pancetta a few times in amatriciana sauce and I've finally accepted that I just don't like it.

                                                                                                                                                                                                                                                                              1. re: Njchicaa
                                                                                                                                                                                                                                                                                fldhkybnva Sep 15, 2013 08:27 AM

                                                                                                                                                                                                                                                                                I usually do prefer bacon actually, something about that smoky flavor. I think the pancetta is intended to provide a subtler flavor but to me I just don't really get much from it or at least the pancetta at the deli here.

                                                                                                                                                                                                                                                                                1. re: fldhkybnva
                                                                                                                                                                                                                                                                                  ChristinaMason Sep 15, 2013 09:03 AM

                                                                                                                                                                                                                                                                                  Have you tried it with guanciale yet? Some delis in DC carry it...

                                                                                                                                                                                                                                                                                  1. re: ChristinaMason
                                                                                                                                                                                                                                                                                    fldhkybnva Sep 15, 2013 01:32 PM

                                                                                                                                                                                                                                                                                    Nope, it's on my list. There is a local Italian deli here which has it.

                                                                                                                                                                                                                                                                                    1. re: fldhkybnva
                                                                                                                                                                                                                                                                                      ChristinaMason Sep 15, 2013 04:26 PM

                                                                                                                                                                                                                                                                                      I liked it, but it is an intense, extremely porky (almost gamey) meat. I suspect I'd prefer it with a really good thick-cut bacon instead. So sue me.

                                                                                                                                                                                                                                                                            2. Njchicaa Sep 15, 2013 05:30 AM

                                                                                                                                                                                                                                                                              I'm planning to do some cooking today to have stuff ready for the week. 3 5pm games this week means that I won't be home until about 8pm. I want to have things that my husband can just throw in the oven when he gets home. I'm thinking Carmine's manicotti, broccoli and cheddar soup, and maybe poblano and cheese tamales.

                                                                                                                                                                                                                                                                              No clue on what we will wind up having for dinner though. ha! Maybe some of the soup and the can of Pillsbury biscuits sitting in my fridge.

                                                                                                                                                                                                                                                                              1. s
                                                                                                                                                                                                                                                                                sedimental Sep 14, 2013 09:25 PM

                                                                                                                                                                                                                                                                                Tonight my neighbor brought me dinner of homemade chili. It was very good and I so appreciated it after I ended up spending most of the day cooking for .....my DOGS! Spoiled little poops. They got beef stew, "gravy train" with steak and chicken and veg. I packaged enough for about 8 weeks. At least I put on a huge pot of old school Italian American "Sunday gravy" for tomorrow....for humans.....which was incredible. I shall make meatballs for it and pile on the parm for a big Sunday dinner tomorrow. I have my eye on a recipe for a cardamom cake for dessert.
                                                                                                                                                                                                                                                                                .....sometimes cooking is therapy, for beings with two legs or four....being in the kitchen with great aromas and warmth, soothes the soul :)

                                                                                                                                                                                                                                                                                1 Reply
                                                                                                                                                                                                                                                                                1. re: sedimental
                                                                                                                                                                                                                                                                                  LindaWhit Sep 15, 2013 06:43 AM

                                                                                                                                                                                                                                                                                  ".....sometimes cooking is therapy, for beings with two legs or four....being in the kitchen with great aromas and warmth, soothes the soul :)"

                                                                                                                                                                                                                                                                                  Oh so true, sedimental!

                                                                                                                                                                                                                                                                                2. r
                                                                                                                                                                                                                                                                                  rjbh20 Sep 14, 2013 06:52 PM

                                                                                                                                                                                                                                                                                  A tribute to the Middle West -- roast pork loin, corn & buttered noodles. Not everything has to be complicated.

                                                                                                                                                                                                                                                                                   
                                                                                                                                                                                                                                                                                  1. f
                                                                                                                                                                                                                                                                                    Frizzle Sep 14, 2013 05:22 PM

                                                                                                                                                                                                                                                                                    Last night was the final night of our Singaporean friend's visit. He really is the best house guest ever. We smoked the snapper he had caught the day before and he and I had smoked snapper sandwiches with a mayo, caper and chive dressing slathered on. Sides were the remaining grilled capsicum salad and some grilled asparagus. Wonderful, tasty meal. The bloke made do with leftover lamb and gratin to instead of the fishy sandwich.

                                                                                                                                                                                                                                                                                    Tonight it will be leftovers again. There's enough lamb to make another meal and we'll round it out with some cous cous, polenta or freekah and some more steamed green beans.

                                                                                                                                                                                                                                                                                    I'm planning on making a batch of smoked fish potato cakes for freezer lunches with all the leftover smoked fish so one may find it's way to my plate for testing purposes.

                                                                                                                                                                                                                                                                                    3 Replies
                                                                                                                                                                                                                                                                                    1. re: Frizzle
                                                                                                                                                                                                                                                                                      linguafood Sep 15, 2013 10:25 AM

                                                                                                                                                                                                                                                                                      That's it. I'm booking my flight to NZ... you eat WELL, woman!

                                                                                                                                                                                                                                                                                      1. re: linguafood
                                                                                                                                                                                                                                                                                        f
                                                                                                                                                                                                                                                                                        Frizzle Sep 15, 2013 01:07 PM

                                                                                                                                                                                                                                                                                        You're welcome of course! Btw - both my cold smoked bacon and hot smoked fish came out quite salty and a touch too smoked. Still edible but not perfect. This smoking business is tricky. I hope your efforts have been more successful than mine.

                                                                                                                                                                                                                                                                                        1. re: Frizzle
                                                                                                                                                                                                                                                                                          linguafood Sep 15, 2013 01:15 PM

                                                                                                                                                                                                                                                                                          I haven't had much time in the last week to do more smoking since that 1/2 chicken attempt. Busy with work. Wah.

                                                                                                                                                                                                                                                                                          I do plan on trying my hand at either ribs or salmon next....

                                                                                                                                                                                                                                                                                    2. steve h. Sep 14, 2013 04:22 PM

                                                                                                                                                                                                                                                                                      I'm not ready to give up on summer. Temperatures have dropped, the angle of the sun says we've turned the corner but it's not over until we say it's over.

                                                                                                                                                                                                                                                                                      Crab cakes tonight with end-of-season corn as a side. Beer for me, chilled white wine for Deb. Maybe some Jimmy Buffett on the box.

                                                                                                                                                                                                                                                                                      Edited to add: there will be potato chips.

                                                                                                                                                                                                                                                                                      1 Reply
                                                                                                                                                                                                                                                                                      1. re: steve h.
                                                                                                                                                                                                                                                                                        gingershelley Sep 15, 2013 10:07 AM

                                                                                                                                                                                                                                                                                        Here here, Steve! I agree... it might be a thunderstorm today, but summer is NOT over yet:)

                                                                                                                                                                                                                                                                                        Like the summery meal.

                                                                                                                                                                                                                                                                                      2. s
                                                                                                                                                                                                                                                                                        suzigirl Sep 14, 2013 03:11 PM

                                                                                                                                                                                                                                                                                        It sure looks like I have been away while lots of simmering pots and sizzling pans have soldiered on and made some lovely meals.
                                                                                                                                                                                                                                                                                        My stomach is back in running order after a nasty bout so nothing to report here for the last week but a disgruntled and hungry bf and lots of soup and saltines. Either way, my tummy is better and tonight is NY strips, baked potatoes and spinach. I will focus my efforts on my potato and save my steak(or most of it) for an omlette tomorrow. It's nice to be feeling better.

                                                                                                                                                                                                                                                                                        3 Replies
                                                                                                                                                                                                                                                                                        1. re: suzigirl
                                                                                                                                                                                                                                                                                          linguafood Sep 14, 2013 03:48 PM

                                                                                                                                                                                                                                                                                          Sorry to hear you had problems again, but glad to hear you're doing better.

                                                                                                                                                                                                                                                                                          It can sure put a damper on things when we can't enjoy the things we like.

                                                                                                                                                                                                                                                                                          1. re: linguafood
                                                                                                                                                                                                                                                                                            s
                                                                                                                                                                                                                                                                                            suzigirl Sep 14, 2013 03:56 PM

                                                                                                                                                                                                                                                                                            You said a mouthful. It took ten pounds off my fightin' weight but i am a scrappy bitch. I'll put it back on.

                                                                                                                                                                                                                                                                                            1. re: suzigirl
                                                                                                                                                                                                                                                                                              linguafood Sep 15, 2013 10:26 AM

                                                                                                                                                                                                                                                                                              I could use a bug like that right now '-)

                                                                                                                                                                                                                                                                                        2. linguafood Sep 14, 2013 03:02 PM

                                                                                                                                                                                                                                                                                          We got a poker game tonight. If my mojo hadn't left me a while ago, I'd be more optimistic about raking in some cash. But no. It's been a shits storm of bad hands and/or bad decisions on my part. Wah.

                                                                                                                                                                                                                                                                                          Dinner will likely be take-out or delivery of some sorts. With it being almost chilly out today, I'd be hip to some Indian food...

                                                                                                                                                                                                                                                                                          1. free sample addict aka Tracy L Sep 14, 2013 02:58 PM

                                                                                                                                                                                                                                                                                            I made tofu, kimchi and bacon tacos today. They are technically for lunch, but I will most likely have them for dinner.

                                                                                                                                                                                                                                                                                            It is the first recipe I have tried from the Viet World web site. I followed the recipe almost to a tee. I omitted the onion, jalapeno and avocado. I was also lucky to find house made kim chi in my neighborhood. All the flavors came together well. It was earthy, bright, smoky and spicy. I absent mindedly bought semi firm silken tofu, it turned out to be a happy accident. I love how the softer texture worked and how the tofu absorbed the flavors so well. It still kept its shape despite the sauteeing. The "crema" was perfect as well, I used Greek yogurt instead of sour cream as that is what I had on hand.

                                                                                                                                                                                                                                                                                            I suggest doing a google search for this recipe as the owner has restrictions for republishing.

                                                                                                                                                                                                                                                                                            1. gingershelley Sep 14, 2013 12:46 PM

                                                                                                                                                                                                                                                                                              Hi everyone!

                                                                                                                                                                                                                                                                                              I have been crazy busy with work last weekend (Thurs-Sunday), putting in over 55 hours those 4 days, which left me BEAT on MOnday... no interesting cooking until Wednesday, when I felt a little recovered.

                                                                                                                                                                                                                                                                                              Simple stuff this week; oven roasted salmon, homemade potato salad made with tarragon viniagrette. Some roasted chicken thighs, and some chicken taco filling and homemade beans were made Thursday.

                                                                                                                                                                                                                                                                                              Oh, and a big batch of homemade hummus, where I finally made my own garbanzos following YO recipe from Jerusalem. Ended up adding more garlic and lemon to finished batch. Have been eating that every day for lunch with pickled artichoke hearts, carrot sticks, and the tiny cherry tomatoes from a couple of my plants. Hit's the spot for a light, healthy lunch.

                                                                                                                                                                                                                                                                                              Scored a 20lb. box of bruised peaches, nectarines and white peaches from one of my favorite farmers at my local small farmers Market Thursday, so yesterday was all about canning; peach-ginger syrup for pancakes, and a sweeter, clearer version for beverages like seltzer water and drinks.

                                                                                                                                                                                                                                                                                              Just ate a couple of taco's over the sink last evening, as I was busy cooking a batch of peach/chipotle bbq sauce and tired!

                                                                                                                                                                                                                                                                                              Today, I canned that sauce first thing, and am now working on a batch of peach/plum jam with thyme and vanilla.

                                                                                                                                                                                                                                                                                              TAking a break later to head to my butcher for a FAT steak which I will grill up along with grandma's long-cooked green beans, a salad with roxlet's green goddess, and maybe an old-school baked potato! Melted blue cheese on the steak, of course, and perhaps a skewer of mushrooms on the grill too.

                                                                                                                                                                                                                                                                                              Missed you alll!

                                                                                                                                                                                                                                                                                               
                                                                                                                                                                                                                                                                                               
                                                                                                                                                                                                                                                                                              5 Replies
                                                                                                                                                                                                                                                                                              1. re: gingershelley
                                                                                                                                                                                                                                                                                                f
                                                                                                                                                                                                                                                                                                foodieX2 Sep 14, 2013 12:50 PM

                                                                                                                                                                                                                                                                                                wow! I am tired (and drooling) just reading that! Nice!

                                                                                                                                                                                                                                                                                                1. re: foodieX2
                                                                                                                                                                                                                                                                                                  mariacarmen Sep 15, 2013 02:33 PM

                                                                                                                                                                                                                                                                                                  what foodieX2, times 100!

                                                                                                                                                                                                                                                                                                  1. re: mariacarmen
                                                                                                                                                                                                                                                                                                    gingershelley Sep 16, 2013 08:12 AM

                                                                                                                                                                                                                                                                                                    Wow, MC - that's alot of drool:)

                                                                                                                                                                                                                                                                                                    Thanks you all. Steak was good - I am officially sick of canning now....

                                                                                                                                                                                                                                                                                                2. re: gingershelley
                                                                                                                                                                                                                                                                                                  roxlet Sep 14, 2013 12:54 PM

                                                                                                                                                                                                                                                                                                  Welcome back!

                                                                                                                                                                                                                                                                                                  1. re: gingershelley
                                                                                                                                                                                                                                                                                                    f
                                                                                                                                                                                                                                                                                                    Frizzle Sep 14, 2013 01:04 PM

                                                                                                                                                                                                                                                                                                    Welcome back! Love the sound of everything.

                                                                                                                                                                                                                                                                                                  2. Paprikaboy Sep 14, 2013 11:12 AM

                                                                                                                                                                                                                                                                                                    A couple of weeks ago it was all fish and crisp white wines. The drop in temperature and pouring rain calls for something more robust.
                                                                                                                                                                                                                                                                                                    Picked up some fat fennel and sage sausages and plum tomatoes from the market. Will make a ragu serve with tortiglioni. Nice 2009 Croze Hermitage to go with, some went in the ragu.

                                                                                                                                                                                                                                                                                                    3 Replies
                                                                                                                                                                                                                                                                                                    1. re: Paprikaboy
                                                                                                                                                                                                                                                                                                      grayelf Sep 14, 2013 11:20 AM

                                                                                                                                                                                                                                                                                                      Tonight will be T. Keller's roast chicken (two of them), green beans from the parentals' garden, mashed spuds and what is sadly the last of the corn on the cob for this year. Couldn't resist at $1 for 12, which is the lowest price I've ever paid for COTC. Hope it's okay!

                                                                                                                                                                                                                                                                                                      It was the day for bargoons as I also got three chix for less than $18. The other will go into the freezer.

                                                                                                                                                                                                                                                                                                      We're making dinner at the SIL's who cleverly has her oven in the basement (long story) so it won't matter if it warms up later today as promised.

                                                                                                                                                                                                                                                                                                      1. re: grayelf
                                                                                                                                                                                                                                                                                                        grayelf Sep 14, 2013 09:47 PM

                                                                                                                                                                                                                                                                                                        The two chix turned out wonderfully well despite (or perhaps because) I forgot to bring the meat thermometer. I just took 'em out after an hour, let 'em rest and voila, perfectly moist and thoroughly done. SIL's mashed spuds from Russet potatoes were also delish. She steams them instead of boiling which appears to be faster and gave a great consistency. I never think of using baking potatoes for mashing... may have to revisit that.

                                                                                                                                                                                                                                                                                                        1. re: grayelf
                                                                                                                                                                                                                                                                                                          mariacarmen Sep 15, 2013 02:32 PM

                                                                                                                                                                                                                                                                                                          funny, i only used to use baking potatoes for mashing, but switched to red skins or yellow skins years ago, never went back.

                                                                                                                                                                                                                                                                                                          i love that T. Keller chicken!

                                                                                                                                                                                                                                                                                                    2. f
                                                                                                                                                                                                                                                                                                      foodieX2 Sep 14, 2013 08:55 AM

                                                                                                                                                                                                                                                                                                      Getting my pot roast fix on for tonights dinner. One thing about buying half a cow is you get a lot of roasts. Last year I didn't do a good job about rotating thru them so we got to February and had nothing but roasts left in the freezer so I am trying to start using early on.

                                                                                                                                                                                                                                                                                                      This was beef top round roast. I made rub out of salt, pepper, smoked paprika, colemans dried mustard, garlic and onion powder and then seared it really well in a CI pan. I layered the bottom of heavy bottom pot with onions and placed the meat on top. I deglazed the pan with red wine and poured that over the meat along with some crushed tomatoes and balsamic vinegar. Low and slow is the way to go so its now sitting in a 250 degree oven and the house smells awesome!

                                                                                                                                                                                                                                                                                                      I got some gorgeous potatoes and garlic in farm share this week so I am trying to decide on what to make with them to go with the pot roast. While I really want mashed these look like they would be better roasted. I also got green beans so those will get a quick sauté in butter and will add a bit of color to the plate.

                                                                                                                                                                                                                                                                                                      Is it dinner time yet?

                                                                                                                                                                                                                                                                                                      2 Replies
                                                                                                                                                                                                                                                                                                      1. re: foodieX2
                                                                                                                                                                                                                                                                                                        fldhkybnva Sep 14, 2013 09:52 AM

                                                                                                                                                                                                                                                                                                        I know I'm really hungry today too for some reason.

                                                                                                                                                                                                                                                                                                        1. re: foodieX2
                                                                                                                                                                                                                                                                                                          LindaWhit Sep 14, 2013 03:52 PM

                                                                                                                                                                                                                                                                                                          Ohhhh, tonight's cooler temps would be great for pot roast. Enjoy!

                                                                                                                                                                                                                                                                                                        2. fldhkybnva Sep 14, 2013 05:47 AM

                                                                                                                                                                                                                                                                                                          Freezer clean out Day 1 was a usual steak and mushrooms dinner last night.

                                                                                                                                                                                                                                                                                                          For tonight I have a pork tenderloin on hand. The plan is to give it a quick marinade and serve with a blue cheese sauce on zucchini noodles. I've never tried zucchini noddles, but I'm very excited to give it a try.

                                                                                                                                                                                                                                                                                                          1 Reply
                                                                                                                                                                                                                                                                                                          1. re: fldhkybnva
                                                                                                                                                                                                                                                                                                            fldhkybnva Sep 14, 2013 09:52 AM

                                                                                                                                                                                                                                                                                                            Change of plans as I can't seem to find the darn blue cheese - pork carbonara with zucchini noodles which actually sound like a more tasty dinner.

                                                                                                                                                                                                                                                                                                          2. mariacarmen Sep 13, 2013 08:21 PM

                                                                                                                                                                                                                                                                                                            totally trashy taco salad! i hesitate to post it right after rjbh20's gorgeous lamb, but what hell.

                                                                                                                                                                                                                                                                                                            ground beef cooked with granulated garlic, s&p, oregano and cumin, shredded iceberg lettuce, diced romas, black olives, fresh white corn, black beans, scallions, cilantro (sorry LW), all preliminary dressed with salt and red wine vinegar, then added nice and salty cotija cheese, dollops of crema, avocado slices, and mixed the whole thing with the realtor's dressing blended with Tapatio. and of course, crushed tortilla chips (which I forgot to add before i took the pic.) The BF said "It's like there's a fiesta in my mouth."

                                                                                                                                                                                                                                                                                                            i was thinking it was too much (mostly veg and beans, less meat) but we finished the entire thing.

                                                                                                                                                                                                                                                                                                             
                                                                                                                                                                                                                                                                                                            1. r
                                                                                                                                                                                                                                                                                                              rjbh20 Sep 13, 2013 07:45 PM

                                                                                                                                                                                                                                                                                                              Late Friday dinner out of the icebox. Rack of lamb Dijonnaise, Brabant potatoes with rosemary, garlic & truffle oil. 63 minutes end to end,

                                                                                                                                                                                                                                                                                                               
                                                                                                                                                                                                                                                                                                              1. weezieduzzit Sep 13, 2013 04:58 PM

                                                                                                                                                                                                                                                                                                                Spent the morning at Pick-a-part, the afternoon thrifting (LOTS of excellent vintage goodies,) dropped Triumph parts off at the plater and managed to make it to the egg ranch before they closed where we picked up 4 flats of eggs that they were just sliding into the fridge case (1 for a neighbor, 3 for me!) We hadn't had anything other than beef jerky all day so I grabbed the remaining crab cake fixins from last night and made 2 large ones that I smeared with the beefed up cream cheese/ jalapeno jelly/ serrano, cherry pepper and thai dragon chili mixture I made last night and topped the whole thing off with a poached egg each. A quick sprinkle of fresh dill on top. As late as it is, that might just be dinner. We can always have snacks later (or go through the Hawaiian BBQ drive through since they're open until 2.)

                                                                                                                                                                                                                                                                                                                9 Replies
                                                                                                                                                                                                                                                                                                                1. re: weezieduzzit
                                                                                                                                                                                                                                                                                                                  LindaWhit Sep 13, 2013 05:14 PM

                                                                                                                                                                                                                                                                                                                  Whoa. What are you doing with 3 flats of eggs, weezie?

                                                                                                                                                                                                                                                                                                                  1. re: LindaWhit
                                                                                                                                                                                                                                                                                                                    weezieduzzit Sep 13, 2013 05:36 PM

                                                                                                                                                                                                                                                                                                                    Since I eat low carb I go through a ton of egg whites making things like Oopsie Rolls, flax crackers, etc. The yokes get turned into hollandaise which, of course, means Eggs Benedict. Quiches, frittata, omelets, scrambles, etc. etc. etc. :) Poached when they're still fresh, hard boiled and deviled in a couple of weeks. A dozen will probably go next door since it's the weekend and she likes to make a big breakfast on Sunday mornings.

                                                                                                                                                                                                                                                                                                                  2. re: weezieduzzit
                                                                                                                                                                                                                                                                                                                    steve h. Sep 13, 2013 05:19 PM

                                                                                                                                                                                                                                                                                                                    Equally important. What Triumph parts were dropped off with the chrome guys?

                                                                                                                                                                                                                                                                                                                    1. re: steve h.
                                                                                                                                                                                                                                                                                                                      weezieduzzit Sep 13, 2013 05:40 PM

                                                                                                                                                                                                                                                                                                                      Rear wheel parts- backing plate, hub and something else. Its a 51 Triumph Thunderbird, the one we made the trip to Paso Robles to pick up. It was a show bike in the 60s, everything is really nice chrome except the frame which is gold flake and molded. Its pretty crazy, totally kustom. I guess the rear wheel wasn't original so he's changing it to an 18. The man is getting it ready for the benefit show for the guy in his club that passed away at the end of July. We bought it from the original owner's son and its in amazing condition but sat in storage for a few decades.

                                                                                                                                                                                                                                                                                                                      1. re: weezieduzzit
                                                                                                                                                                                                                                                                                                                        steve h. Sep 13, 2013 05:44 PM

                                                                                                                                                                                                                                                                                                                        Very cool. Thanks for sharing.

                                                                                                                                                                                                                                                                                                                        1. re: steve h.
                                                                                                                                                                                                                                                                                                                          weezieduzzit Sep 13, 2013 05:49 PM

                                                                                                                                                                                                                                                                                                                          Today had a nice give and take balance... we take his bike parts, I get fresh eggs. :)

                                                                                                                                                                                                                                                                                                                          1. re: weezieduzzit
                                                                                                                                                                                                                                                                                                                            steve h. Sep 13, 2013 05:53 PM

                                                                                                                                                                                                                                                                                                                            Excellent!

                                                                                                                                                                                                                                                                                                                            1. re: steve h.
                                                                                                                                                                                                                                                                                                                              weezieduzzit Sep 13, 2013 06:44 PM

                                                                                                                                                                                                                                                                                                                              Dont you mean eggcellent?!!?

                                                                                                                                                                                                                                                                                                                              1. re: weezieduzzit
                                                                                                                                                                                                                                                                                                                                steve h. Sep 14, 2013 04:24 PM

                                                                                                                                                                                                                                                                                                                                ;-)

                                                                                                                                                                                                                                                                                                                  3. LindaWhit Sep 13, 2013 04:48 PM

                                                                                                                                                                                                                                                                                                                    A long week playing catch-up at work - and I'm still not done, as the everyday stuff also needed to be done.

                                                                                                                                                                                                                                                                                                                    But I got to leave in time to get to my local butcher to pick up a pound of their marinated sirloin tips at 20% off. If the Patriots win (and they *barely* did so last night with a very messy and rainy win, but they did win!), they discount by 20% their marinated meats. So this time, I chose their Caribbean-marinated tips. I added a tsp. of Aleppo pepper to the marinade to give it a bit of a bite, and grilled them on the grill pan and into the oven to finish cooking. I'm simmering and reducing the marinade a bit.

                                                                                                                                                                                                                                                                                                                    Alongside there's a baked potato that'll have butter, salt, pepper, sour cream, and chives and a salad alongside with a quick vinaigrette dressing.

                                                                                                                                                                                                                                                                                                                    I also started a crockpot of chicken stock, as I realized I didn't have as much in the downstairs freezers as I thought.

                                                                                                                                                                                                                                                                                                                    Oh yeah. There's wine. It's Friday.

                                                                                                                                                                                                                                                                                                                    1. fldhkybnva Sep 13, 2013 03:50 PM

                                                                                                                                                                                                                                                                                                                      Well it's been a great cooking related day. I rediscovered Trader Joes and found some great stuff. I also loaded up for a few weekend DIY projects including homemade mustard, chili garlic sauce, ketchup and pickled peppers.

                                                                                                                                                                                                                                                                                                                      The only downer to my day has been SO labeling me a food hoarder as the freezer is packed and fridge too. He has challenged me to lower our weekly food budget and try to clean out what we have. He probably has a point but for some reason it's hard to break the habit to buy a lot every week since we only recently started buying ahead and freezing. I think it'll actually be fun. Last week when I was so sick, desperate for food and not willing to get dressed I discovered some amazing things in the pantry including sardines and other random stuff I had hoarded but never used. Challenge is on.

                                                                                                                                                                                                                                                                                                                      For tonight, nothing is defrosted so it's either the mussels I just got for tomorrow or a newly bought steak. It's not actually a downer, I'm excited and now I can spend the money on new ingrediebts to inspire the freezer goods.

                                                                                                                                                                                                                                                                                                                      Does anyone else ever spend a few weeks or months forcing themselves to use rather than accumulate?

                                                                                                                                                                                                                                                                                                                      11 Replies
                                                                                                                                                                                                                                                                                                                      1. re: fldhkybnva
                                                                                                                                                                                                                                                                                                                        k
                                                                                                                                                                                                                                                                                                                        kcshigekawa Sep 13, 2013 04:03 PM

                                                                                                                                                                                                                                                                                                                        "Does anyone else ever spend a few weeks or months forcing themselves to use rather than accumulate?"

                                                                                                                                                                                                                                                                                                                        I do try...but then the thought of frozen ground chicken meat (which I can't seem to throw away) sends me to the store...

                                                                                                                                                                                                                                                                                                                        1. re: fldhkybnva
                                                                                                                                                                                                                                                                                                                          LindaWhit Sep 13, 2013 04:33 PM

                                                                                                                                                                                                                                                                                                                          Yes. Shop the freezer, fieldhawk.

                                                                                                                                                                                                                                                                                                                          Make a list of EVERYTHING you have in the freezer (this includes bits and bobs of sauces, gravies, chicken stock, etc.) and make your menus from there.

                                                                                                                                                                                                                                                                                                                          1. re: LindaWhit
                                                                                                                                                                                                                                                                                                                            fldhkybnva Sep 13, 2013 04:40 PM

                                                                                                                                                                                                                                                                                                                            That's the plan. I went through today, there's some random stuff in there.

                                                                                                                                                                                                                                                                                                                          2. re: fldhkybnva
                                                                                                                                                                                                                                                                                                                            f
                                                                                                                                                                                                                                                                                                                            foodieX2 Sep 13, 2013 04:39 PM

                                                                                                                                                                                                                                                                                                                            We regularly do a "pantry challenge" week. Usually before a big BJ's run or before we go on a food related road trip. Gets the creative juices flowing and makes room for more hoarding! :)

                                                                                                                                                                                                                                                                                                                            1. re: foodieX2
                                                                                                                                                                                                                                                                                                                              weezieduzzit Sep 13, 2013 04:48 PM

                                                                                                                                                                                                                                                                                                                              We do something similar. :) Its nice to have it completely cleaned out and not lose anything to freezer burn.

                                                                                                                                                                                                                                                                                                                              1. re: weezieduzzit
                                                                                                                                                                                                                                                                                                                                fldhkybnva Sep 13, 2013 08:43 PM

                                                                                                                                                                                                                                                                                                                                This actually occurred to him when he realized that the freezer had icicles. Things in the back of the fridge were freezing so we turned both down and I guess stuff probably defrosted a wee bit so I figured let's get it out of there and fill it back up.

                                                                                                                                                                                                                                                                                                                            2. re: fldhkybnva
                                                                                                                                                                                                                                                                                                                              juliejulez Sep 13, 2013 06:25 PM

                                                                                                                                                                                                                                                                                                                              All the time. I got the freezer down to just a few things but then the past few weeks I've restocked. So now I have to work on using it all up again.

                                                                                                                                                                                                                                                                                                                              1. re: fldhkybnva
                                                                                                                                                                                                                                                                                                                                tcamp Sep 16, 2013 05:15 AM

                                                                                                                                                                                                                                                                                                                                My DH called me a food hoarder too over the weekend. Specifically, his complaint is the number of jars of pickled and preserved things in the fridge.

                                                                                                                                                                                                                                                                                                                                Periodically I attempt to use up freezer and pantry stocks - at the moment the freezer is under control. However, there is a huge bowl of tomatoes on the counter waiting to be made into sauce....it never ends.

                                                                                                                                                                                                                                                                                                                                1. re: tcamp
                                                                                                                                                                                                                                                                                                                                  fldhkybnva Sep 16, 2013 06:33 AM

                                                                                                                                                                                                                                                                                                                                  Well I'm cleaning out the kitchen but the hoarder gene must still be alive within as this was also the weekend I decided to make a set of homemade condiments and several jars of pickled peppers which are now on the counter and likely soon to make the fridge cluttered again. As you said...it never ends, he can't rid me of hoarding, I'll find a way.

                                                                                                                                                                                                                                                                                                                                  1. re: tcamp
                                                                                                                                                                                                                                                                                                                                    LindaWhit Sep 16, 2013 07:24 AM

                                                                                                                                                                                                                                                                                                                                    ::::raising my hand:::: My name is LindaWhit, and I am a food hoarder.

                                                                                                                                                                                                                                                                                                                                    While I love having my own place, it also allows me to HAVE MORE STUFF. That includes foodstuffs. I buy the 8-pack of tomato paste, kidney beans, canned tomatoes, spaghetti, etc. It's a sickness.

                                                                                                                                                                                                                                                                                                                                    And even though I *already* had some chili in the freezer, I made more. And I made more chicken stock over the weekend. Because having two 1-cup containers wasn't enough (even though I also had 2 full cartons in my pantry).

                                                                                                                                                                                                                                                                                                                                    Having the chest freezer and extra fridge/freezer in the garage is both a blessing and a curse. :-) Thankfully, I'm pretty good with keeping my "downstairs freezer" list up-to-date, so I know what's in there to use up. I need to eat from the freezer more often rather than making new dishes. :-)

                                                                                                                                                                                                                                                                                                                                    1. re: LindaWhit
                                                                                                                                                                                                                                                                                                                                      fldhkybnva Sep 16, 2013 09:18 AM

                                                                                                                                                                                                                                                                                                                                      I have my own place and it's now overrun with stuff. Sometimes it feels like a thrift store, OK not that bad but you know a lot of stuff. My lovely counter is full of hot sauce, not 1 bottle but like 20 different ones and of course extra bottles in case you run out in the middle of the night.

                                                                                                                                                                                                                                                                                                                                      I have pondered a chest freezer, but I fear the consequences. I also realized in the midst of this freezer clean out that my amazing Freezer Stock Google list is not so handy when you haven't labeled things in the freezer or labeled them underneath the wrapping...oops. This weekend actually in my attempt to defrost a flat iron, I defrosted a flank which I only realized when it was thawed. I'm happy that all of the meats which have been stashed haven't suffered in quality. The pork tenderloin I made this weekend actually had been thawed and re-frozen (kept cold the entire time of course) and was just as good as usual. So, freezing seems like a great idea when I find things I like but must restrict myself.

                                                                                                                                                                                                                                                                                                                                      For the next few weeks is to plan in 3 day increments - my approach is to list the fresh veggies in the fridge and the meats in the freezer and assign them to be used and nothing else can be bought until they are consumed. Fresh bell pepper, well better find a recipe to pair it with the chicken breast in the freezer. I am thrilled that all of my fresh veggies purchased last week were used and I didn't have to toss anything this morning.

                                                                                                                                                                                                                                                                                                                                2. ChristinaMason Sep 13, 2013 02:16 PM

                                                                                                                                                                                                                                                                                                                                  Probably will grab a bite out, as we had leftovers for lunch and are heading to an early show at the 9:30 Club here in DC. I've been craving burgers recently, so that's one option. There's also a great taco place near the venue that has an excellent mushroom taco.

                                                                                                                                                                                                                                                                                                                                  1. f
                                                                                                                                                                                                                                                                                                                                    foodieX2 Sep 13, 2013 01:32 PM

                                                                                                                                                                                                                                                                                                                                    WFD? Tex-Mex! A new place opened about a week ago called Plaza Azteca. It's a small NE chain and according to some info on FB they are trying out a new menu in this location before rolling it out to the others. Fingers crossed.

                                                                                                                                                                                                                                                                                                                                    Guacamole and margaritas here I come!

                                                                                                                                                                                                                                                                                                                                    http://plazaaztecanewengland.com

                                                                                                                                                                                                                                                                                                                                    4 Replies
                                                                                                                                                                                                                                                                                                                                    1. re: foodieX2
                                                                                                                                                                                                                                                                                                                                      LindaWhit Sep 13, 2013 04:32 PM

                                                                                                                                                                                                                                                                                                                                      They have the SHOE DANCE playing on their site!!! LOL

                                                                                                                                                                                                                                                                                                                                      And I see I have one up by me as well, foodie (a couple in CT as well). Please let us know how it is. If they don't go crazy with cilantro, perhaps I can try it out. :-)

                                                                                                                                                                                                                                                                                                                                      1. re: LindaWhit
                                                                                                                                                                                                                                                                                                                                        f
                                                                                                                                                                                                                                                                                                                                        foodieX2 Sep 13, 2013 04:36 PM

                                                                                                                                                                                                                                                                                                                                        I know! And it start ups suddenly, LOL, I was like WTF??

                                                                                                                                                                                                                                                                                                                                        It was quite good, other than some regular opening week kinks, which is to be expected. I'll do a write up and link back. They make the guacamole to order which was nice.

                                                                                                                                                                                                                                                                                                                                        1. re: foodieX2
                                                                                                                                                                                                                                                                                                                                          LindaWhit Sep 13, 2013 04:58 PM

                                                                                                                                                                                                                                                                                                                                          Yeah, I saw that your locale was still on the "OPENING SOON!" banner as well, so they still have to iron out the opening month kinks. Glad to hear it was good. I'll have to suggest it to a friend with whom I get together every few months for dinner - I'm not sure how she is with Mexican food, but I'm pretty sure she's okey-dokey with margaritas! LOL

                                                                                                                                                                                                                                                                                                                                          1. re: LindaWhit
                                                                                                                                                                                                                                                                                                                                            f
                                                                                                                                                                                                                                                                                                                                            foodieX2 Sep 13, 2013 05:42 PM

                                                                                                                                                                                                                                                                                                                                            Here is my write up. We will definitely go back again in a couple of weeks and try some of there more "authentic" dishes.

                                                                                                                                                                                                                                                                                                                                            The drink menu is HUGE, I would go back just to try some of their better tequilas.

                                                                                                                                                                                                                                                                                                                                            http://chowhound.chow.com/topics/916860

                                                                                                                                                                                                                                                                                                                                    2. juliejulez Sep 13, 2013 12:57 PM

                                                                                                                                                                                                                                                                                                                                      Well, the sun has come out here temporarily. Even put on my sunglasses when I went out to get lunch for the first time in a few days. I don't know how Pacific Northwesterners live with so much clouds and rain! But, alas, the rain is supposed to start up again later on and keep going through tonight, so I'm not sure much relief is in sight for the flooded folks.

                                                                                                                                                                                                                                                                                                                                      Due to the weather, I've been craving something like meatballs. I think I'm going to make meatball subs with marinara and mozzarella. That sounds quite appetizing right now.

                                                                                                                                                                                                                                                                                                                                      9 Replies
                                                                                                                                                                                                                                                                                                                                      1. re: juliejulez
                                                                                                                                                                                                                                                                                                                                        biondanonima Sep 13, 2013 01:19 PM

                                                                                                                                                                                                                                                                                                                                        Meatball subs with tons of mozzarella were one of my (and my siblings') favorite meals when we were kids - we would BEG my mother to make them. Dinner chez moi tonight is likely to be leftovers, but I now foresee meatball subs in my very near future...

                                                                                                                                                                                                                                                                                                                                        1. re: biondanonima
                                                                                                                                                                                                                                                                                                                                          juliejulez Sep 13, 2013 01:24 PM

                                                                                                                                                                                                                                                                                                                                          You know, I've never actually had one. But the idea of them just sounds great right now, and I know SO will totally be down with them.

                                                                                                                                                                                                                                                                                                                                          1. re: juliejulez
                                                                                                                                                                                                                                                                                                                                            biondanonima Sep 13, 2013 01:25 PM

                                                                                                                                                                                                                                                                                                                                            Really? You are in for a treat. For extra decadence, I like to brush the bread with melted butter and garlic and broil briefly before topping with meatballs, sauce and cheese. Pesto would be a good under-schmear, too.

                                                                                                                                                                                                                                                                                                                                            1. re: biondanonima
                                                                                                                                                                                                                                                                                                                                              juliejulez Sep 13, 2013 01:34 PM

                                                                                                                                                                                                                                                                                                                                              Ohhh that pesto is a great idea. I have a jar from Costco I'm working my way through in the fridge. I had planned on toasting the buns but adding the garlic would be awesome too. I just ate lunch but now I'm ready for dinner! Thanks!!

                                                                                                                                                                                                                                                                                                                                              1. re: biondanonima
                                                                                                                                                                                                                                                                                                                                                Njchicaa Sep 15, 2013 05:18 AM

                                                                                                                                                                                                                                                                                                                                                wow that sounds amazing. Now I want a meatball sub!

                                                                                                                                                                                                                                                                                                                                                1. re: Njchicaa
                                                                                                                                                                                                                                                                                                                                                  gingershelley Sep 15, 2013 10:04 AM

                                                                                                                                                                                                                                                                                                                                                  Me tooooo!

                                                                                                                                                                                                                                                                                                                                          2. re: juliejulez
                                                                                                                                                                                                                                                                                                                                            f
                                                                                                                                                                                                                                                                                                                                            foodieX2 Sep 13, 2013 01:23 PM

                                                                                                                                                                                                                                                                                                                                            I do a "feed the freezer" day with a friend and next up is MEATBALLS. They are my sons go to before/after hockey snack so I try to keep large quantities on hand. So easy and quick for him to nuke with sauce and throw in sub roll.

                                                                                                                                                                                                                                                                                                                                            You are making me crave one myself.

                                                                                                                                                                                                                                                                                                                                            1. re: foodieX2
                                                                                                                                                                                                                                                                                                                                              juliejulez Sep 13, 2013 01:35 PM

                                                                                                                                                                                                                                                                                                                                              Yup I figure I'll have plenty of extra so I can freeze them, which will help with my "too tired/work too late to cook" nights I'm anticipating.

                                                                                                                                                                                                                                                                                                                                            2. re: juliejulez
                                                                                                                                                                                                                                                                                                                                              juliejulez Sep 13, 2013 06:24 PM

                                                                                                                                                                                                                                                                                                                                              Well, the meatball sandwiches have to wait :( By the time I finished up with work (including dealing with a super annoying client right when I was trying to leave), and then going to the grocery store which was mobbed by people because it finally stopped raining, I'm tired. So we're going to Smashburger in a bit to get cheeseburgers.

                                                                                                                                                                                                                                                                                                                                            3. tcamp Sep 13, 2013 10:53 AM

                                                                                                                                                                                                                                                                                                                                              Tonight, pizza will be cooking. I'm looking forward to going some cooking over the weekend - preserved lemons, applesauce, challah, and chili are on the agenda for sure. Who knows what else!

                                                                                                                                                                                                                                                                                                                                              1. l
                                                                                                                                                                                                                                                                                                                                                Londonlinda Sep 13, 2013 10:13 AM

                                                                                                                                                                                                                                                                                                                                                In the UK not so much slouching, more hurtling towards Fall. It arrived on Monday, rain, cold, - the summer seems a long way off rather than last week. So, priorities, eat the basil which is already looking sad, so pasta and pesto last night, and fish cakes with a mixed herb salad tonight. Still lots of lovely summer fruit to eat, and the first greengages are in the shops.

                                                                                                                                                                                                                                                                                                                                                5 Replies
                                                                                                                                                                                                                                                                                                                                                1. re: Londonlinda
                                                                                                                                                                                                                                                                                                                                                  LindaWhit Sep 13, 2013 10:28 AM

                                                                                                                                                                                                                                                                                                                                                  greengages = a type of plum! Hadn't heard about these; don't know if I've ever seen them in U.S. supermarkets or specialty shops.

                                                                                                                                                                                                                                                                                                                                                  1. re: LindaWhit
                                                                                                                                                                                                                                                                                                                                                    Candy Sep 13, 2013 10:55 AM

                                                                                                                                                                                                                                                                                                                                                    We get them here in the grocery store.

                                                                                                                                                                                                                                                                                                                                                    1. re: Candy
                                                                                                                                                                                                                                                                                                                                                      LindaWhit Sep 13, 2013 11:32 AM

                                                                                                                                                                                                                                                                                                                                                      I'll have to ask around. I can't recall ever seeing them in New England, Candy.

                                                                                                                                                                                                                                                                                                                                                    2. re: LindaWhit
                                                                                                                                                                                                                                                                                                                                                      rabaja Sep 13, 2013 11:10 AM

                                                                                                                                                                                                                                                                                                                                                      I've only found greengage plums at farmers markets here in N. Calif, Linda.
                                                                                                                                                                                                                                                                                                                                                      They make great jam and I always squeal when I see them, buy too many and then become overwhelmed by the task ahead of me.

                                                                                                                                                                                                                                                                                                                                                      1. re: rabaja
                                                                                                                                                                                                                                                                                                                                                        grayelf Sep 13, 2013 10:53 PM

                                                                                                                                                                                                                                                                                                                                                        There's been some kind of greengage crop failure here in BC for several years so no jam for us, alas. It is great stuff.

                                                                                                                                                                                                                                                                                                                                                  2. Candy Sep 13, 2013 09:36 AM

                                                                                                                                                                                                                                                                                                                                                    Here in south central IN the heat has broken and we are about 65 at the moment and little humidity. That has me thinking about dinner. I got some (4 lbs) of Hatch green Chilies last weekend. I was looking at a creamy poblano soup recipe and may do that tonight. In the last cold snap, a weird summer for us...actually turned on the heat a few times, I bought a cauliflower to make Cauliflower and Gruyere soup from Long Nights and Log Fires. BTW that is a great winter cookbook. I could do either and I'd not say no to biscuits with sausage gravy for a comfort food supper.

                                                                                                                                                                                                                                                                                                                                                    1. roxlet Sep 13, 2013 08:26 AM

                                                                                                                                                                                                                                                                                                                                                      Last night I made turkey meatballs vindaloo with basmati rice. Very diet friendly, but enjoyed by all!

                                                                                                                                                                                                                                                                                                                                                      3 Replies
                                                                                                                                                                                                                                                                                                                                                      1. re: roxlet
                                                                                                                                                                                                                                                                                                                                                        l
                                                                                                                                                                                                                                                                                                                                                        ludmilasdaughter Sep 13, 2013 01:39 PM

                                                                                                                                                                                                                                                                                                                                                        Roxlet - would you mind sharing your recipe for the meatballs? We are having a meatball throwdown ad my local pub and I'm trying to decide on what to make, but I know I don't want to make traditional meatballs (not that I don't love them). So I was thinking about going either an Asian, Indian, or maybe Greek inspired route.

                                                                                                                                                                                                                                                                                                                                                        1. re: ludmilasdaughter
                                                                                                                                                                                                                                                                                                                                                          roxlet Sep 13, 2013 02:04 PM

                                                                                                                                                                                                                                                                                                                                                          It's super simple and something I adapted from an email I get from a Canal House Cooks Lunch email. Basically, you just mix about 2lbs of ground turkey with a little salt, chopped cilantro and scallions, chopped fairly finely. I form them into small meatballs and then drop the meatballs directly into the vindaloo sauce, cover, and cook until done. I then remove the cover, and let the meatballs continue to cook until the sauce is thickened. And that's it. Very easy, and more delicious than you'd think from the simplicity of the recipe.

                                                                                                                                                                                                                                                                                                                                                          1. re: roxlet
                                                                                                                                                                                                                                                                                                                                                            l
                                                                                                                                                                                                                                                                                                                                                            ludmilasdaughter Sep 20, 2013 12:05 PM

                                                                                                                                                                                                                                                                                                                                                            Thank you! I'm excited to try this!

                                                                                                                                                                                                                                                                                                                                                      2. linguafood Sep 13, 2013 08:23 AM

                                                                                                                                                                                                                                                                                                                                                        The weather finally broke, and so temps are pleasant and early fall-ish. No rain, so we'll be able (or willing, more like it) to grill the pork souvlaki I had planned to make on Wednesday. The boneless 'country-style' ribs will be cut in large chunks and marinate in olive oil, rwv, oregano, crushed rosemary, s&p, paprika and maybe some garlic powder for a few hours, then packed onto skewers. Sides will be roasted green beans and Greek salad.

                                                                                                                                                                                                                                                                                                                                                        Late night gig tonight at the local smoking bar (oy).... tomorrow: recovery :-)

                                                                                                                                                                                                                                                                                                                                                        I'm also being bombarded with work these days, which is nice. Still getting used to not being a total free (and poor) agent anymore.

                                                                                                                                                                                                                                                                                                                                                        1. Njchicaa Sep 13, 2013 02:50 AM

                                                                                                                                                                                                                                                                                                                                                          I made rice and sauteed zucchini/onions to go with a cooked pork loin a friend sent over last night. Unfortunately I had The Day From Hell at work and then got home to learn that the Seaside Boardwalk was burning. That killed my appetite so I wound up throwing out the pork loin.

                                                                                                                                                                                                                                                                                                                                                          Tonight will likely be something easy like penne al vodka (Carmine's recipe of course) and I'll go to the butcher tomorrow to get some steaks to go with the rice and squash saute.

                                                                                                                                                                                                                                                                                                                                                          3 Replies
                                                                                                                                                                                                                                                                                                                                                          1. re: Njchicaa
                                                                                                                                                                                                                                                                                                                                                            LindaWhit Sep 13, 2013 06:33 AM

                                                                                                                                                                                                                                                                                                                                                            Njchicaa, I heard about the Seaside boardwalk last night. Latest news is over 50 businesses are affected - and the brand new boardwalk is gone. Again. :-(

                                                                                                                                                                                                                                                                                                                                                            1. re: Njchicaa
                                                                                                                                                                                                                                                                                                                                                              mariacarmen Sep 13, 2013 12:51 PM

                                                                                                                                                                                                                                                                                                                                                              i watched footage on that fire - how awful! sorry for those people...

                                                                                                                                                                                                                                                                                                                                                              sorry you threw your pork out! hope the fire's all cleared up today.

                                                                                                                                                                                                                                                                                                                                                              1. re: mariacarmen
                                                                                                                                                                                                                                                                                                                                                                Njchicaa Sep 15, 2013 08:16 AM

                                                                                                                                                                                                                                                                                                                                                                I could smell the smoke here at my house yesterday. The pictures make me sick to my stomach. I still can't believe that it is gone. It took me over 6 months to work up the nerve to go over the bridge after Sandy. I imagine it will be the same this time as well.

                                                                                                                                                                                                                                                                                                                                                            2. f
                                                                                                                                                                                                                                                                                                                                                              Frizzle Sep 12, 2013 11:35 PM

                                                                                                                                                                                                                                                                                                                                                              The friend from Singapore is back for a couple of days before heading home so it's another feast with him and another guest.

                                                                                                                                                                                                                                                                                                                                                              Two entrees. Sautéed sweetbreads with mushrooms for the Singaporean and myself.

                                                                                                                                                                                                                                                                                                                                                              For the offal adverse bloke and the other guest it's the roast capsicum salad with goat cheese and capers that Steve H posted about last thread. I've just pulled a loaf of bread out of the oven to serve it with.

                                                                                                                                                                                                                                                                                                                                                              Main is a lamb shoulder braised with tomatoes, white wine, garlic and black olives. Potato gratin and green beans will be served with it.

                                                                                                                                                                                                                                                                                                                                                              Also ready to go is a slab of cured pork belly for the smoker for a bacon breakfast and the Singaporean friend turned up with three snapper that he caught this morning and wants to hot smoke. Life is good!

                                                                                                                                                                                                                                                                                                                                                              11 Replies
                                                                                                                                                                                                                                                                                                                                                              1. re: Frizzle
                                                                                                                                                                                                                                                                                                                                                                mariacarmen Sep 13, 2013 01:10 AM

                                                                                                                                                                                                                                                                                                                                                                hot DAMN, frizzle!

                                                                                                                                                                                                                                                                                                                                                                1. re: Frizzle
                                                                                                                                                                                                                                                                                                                                                                  ChristinaMason Sep 13, 2013 08:00 AM

                                                                                                                                                                                                                                                                                                                                                                  YUM! All of it!

                                                                                                                                                                                                                                                                                                                                                                  1. re: Frizzle
                                                                                                                                                                                                                                                                                                                                                                    linguafood Sep 13, 2013 08:17 AM

                                                                                                                                                                                                                                                                                                                                                                    I absolutely adore sweetbreads, but hardly ever make them at home since my man's not a big fan. But they're a "must have" at any restaurant that serves 'em.

                                                                                                                                                                                                                                                                                                                                                                    1. re: linguafood
                                                                                                                                                                                                                                                                                                                                                                      f
                                                                                                                                                                                                                                                                                                                                                                      Frizzle Sep 13, 2013 01:13 PM

                                                                                                                                                                                                                                                                                                                                                                      Thanks all. I love sweetbreads too and this was my first attempt at making them at home. The membrane removal is seriously tedious. I spent about an hour doing it. I've developed a technique to make tasks like this bearable (cleaning chicken livers is another) where I put some good music on and pour a glass of wine and put a straw in it so I can drink it hands free.

                                                                                                                                                                                                                                                                                                                                                                      I forgot to mention I made the potato gratin using gingershelley's method of just milk and cream and a long cook then 20 minutes cooling. Spot on.

                                                                                                                                                                                                                                                                                                                                                                      1. re: Frizzle
                                                                                                                                                                                                                                                                                                                                                                        steve h. Sep 13, 2013 01:22 PM

                                                                                                                                                                                                                                                                                                                                                                        Great meal, top to bottom. I have a serious weakness for sweetbreads.

                                                                                                                                                                                                                                                                                                                                                                        Edited to add: bonus points for the "technique."

                                                                                                                                                                                                                                                                                                                                                                        1. re: Frizzle
                                                                                                                                                                                                                                                                                                                                                                          linguafood Sep 13, 2013 01:40 PM

                                                                                                                                                                                                                                                                                                                                                                          Yeah, and the thing is the pieces get smaller and smaller the more membrane one removes. But... oh, so worth it!!

                                                                                                                                                                                                                                                                                                                                                                          Now, if only one could get calf's brains around here. Miss those -- same prep: lightly floured, sautéed in lots of butter, s&p, until browned, then served with a healthy squeeze of lemon.

                                                                                                                                                                                                                                                                                                                                                                          1. re: linguafood
                                                                                                                                                                                                                                                                                                                                                                            f
                                                                                                                                                                                                                                                                                                                                                                            Frizzle Sep 13, 2013 01:47 PM

                                                                                                                                                                                                                                                                                                                                                                            I've had lamb brains before but not calf's. Love them and do them similar to you except I use olive oil instead of butter - just out of habit as I normally eat them with middle eastern folk. The bloke despises the texture unfortunately so they're a very rare indulgence.

                                                                                                                                                                                                                                                                                                                                                                          2. re: Frizzle
                                                                                                                                                                                                                                                                                                                                                                            JungMann Sep 13, 2013 01:44 PM

                                                                                                                                                                                                                                                                                                                                                                            Chicken livers have to be cleaned?

                                                                                                                                                                                                                                                                                                                                                                            1. re: JungMann
                                                                                                                                                                                                                                                                                                                                                                              f
                                                                                                                                                                                                                                                                                                                                                                              Frizzle Sep 13, 2013 01:49 PM

                                                                                                                                                                                                                                                                                                                                                                              The chicken livers I get here can have stringy bits that get caught in your teeth when eating so I take the time to remove them. Maybe in the US they're better prepared before sale?

                                                                                                                                                                                                                                                                                                                                                                              ETA: I've just googled out of curiosity. I think the 'stringy bits' are the connective tissue. I also cut out any bits of fat and green areas, as well as areas that are particularly bloody.

                                                                                                                                                                                                                                                                                                                                                                            2. re: Frizzle
                                                                                                                                                                                                                                                                                                                                                                              mariacarmen Sep 13, 2013 02:46 PM

                                                                                                                                                                                                                                                                                                                                                                              LOVE your technique!! am also a big fan of sweetbreads, have never made them at home. the BF would have no part of them if i did.

                                                                                                                                                                                                                                                                                                                                                                              I've been wanting to try gs's potatoes for awhile.... good to hear you love them too.

                                                                                                                                                                                                                                                                                                                                                                              1. re: Frizzle
                                                                                                                                                                                                                                                                                                                                                                                gingershelley Sep 14, 2013 09:26 AM

                                                                                                                                                                                                                                                                                                                                                                                Frizzle, Soooo glad that worked for you... I managed to come back on here just as I get a mention:).

                                                                                                                                                                                                                                                                                                                                                                                With great potatoes and good cream, you don't need any cheese, IMHO - love that the potato flavor is the star.

                                                                                                                                                                                                                                                                                                                                                                                That meal sounds So good; can't wait for it to cool off just a bit more here and I will be making things like that!

                                                                                                                                                                                                                                                                                                                                                                          3. mariacarmen Sep 12, 2013 08:36 PM

                                                                                                                                                                                                                                                                                                                                                                            The BF made lamb by mistake. Score! he thought he had purchased ground beef (merely pointing to it at the meat counter) (he did notice that it was more expensive), and so we had mini lamb burgers over salad tonight with fried slices of potato. he melted goat cheese over the sliders - soooooooo good. the lamby-goaty-ness put me in near heaven.

                                                                                                                                                                                                                                                                                                                                                                            i just made a batch of muhammara, per a recipe ms. buttertart posted elsewhere, which shall sit in the fridge and marry its flavors until Saturday night, when the BF intends to use up the rest of the ground lamb for his koftes, and hopefully make puris too.

                                                                                                                                                                                                                                                                                                                                                                            I had a hankering today for a down and dirty taco salad, but the BF wasn't feeling it, so i said i'd do it for our Friday night dinner. i've already prepped the ground beef, and blended some of the realtor's buttermilk dressing with tapatio as dressing. sounds funky, but i think it'll be good.

                                                                                                                                                                                                                                                                                                                                                                             
                                                                                                                                                                                                                                                                                                                                                                             
                                                                                                                                                                                                                                                                                                                                                                             
                                                                                                                                                                                                                                                                                                                                                                            4 Replies
                                                                                                                                                                                                                                                                                                                                                                            1. re: mariacarmen
                                                                                                                                                                                                                                                                                                                                                                              steve h. Sep 12, 2013 09:57 PM

                                                                                                                                                                                                                                                                                                                                                                              Great looking meal.
                                                                                                                                                                                                                                                                                                                                                                              It would be nice if my "mistakes" were half as cool.

                                                                                                                                                                                                                                                                                                                                                                              1. re: mariacarmen
                                                                                                                                                                                                                                                                                                                                                                                LindaWhit Sep 13, 2013 06:31 AM

                                                                                                                                                                                                                                                                                                                                                                                "You don't like MEAT? :::::pause:::::: That's OK. I make lamb."

                                                                                                                                                                                                                                                                                                                                                                                ;-)

                                                                                                                                                                                                                                                                                                                                                                                1. re: LindaWhit
                                                                                                                                                                                                                                                                                                                                                                                  mariacarmen Sep 13, 2013 12:50 PM

                                                                                                                                                                                                                                                                                                                                                                                  had to google that!

                                                                                                                                                                                                                                                                                                                                                                                  1. re: LindaWhit
                                                                                                                                                                                                                                                                                                                                                                                    juliejulez Sep 13, 2013 12:56 PM

                                                                                                                                                                                                                                                                                                                                                                                    I think it was actually "You don't eat no MEAT?" Heh. I love that movie.

                                                                                                                                                                                                                                                                                                                                                                                2. steve h. Sep 12, 2013 05:04 PM

                                                                                                                                                                                                                                                                                                                                                                                  Thunder, lightning and ...rain!
                                                                                                                                                                                                                                                                                                                                                                                  About time.

                                                                                                                                                                                                                                                                                                                                                                                  Two days of nasty, searing sunlight and oppressive heat have given way to disruptive weather but seasonal temperatures. Cool.

                                                                                                                                                                                                                                                                                                                                                                                  Supper is veal parm with a side of pesto pasta. House red to wash it down. Burn Notice, final episode, will be on the plasma.

                                                                                                                                                                                                                                                                                                                                                                                  4 Replies
                                                                                                                                                                                                                                                                                                                                                                                  1. re: steve h.
                                                                                                                                                                                                                                                                                                                                                                                    steve h. Sep 12, 2013 05:45 PM

                                                                                                                                                                                                                                                                                                                                                                                    Simple dish. The pesto pasta benefited from a drizzle of quality olive oil.

                                                                                                                                                                                                                                                                                                                                                                                     
                                                                                                                                                                                                                                                                                                                                                                                    1. re: steve h.
                                                                                                                                                                                                                                                                                                                                                                                      grayelf Sep 12, 2013 06:55 PM

                                                                                                                                                                                                                                                                                                                                                                                      Batching it because the SO is away on biz till late tomorrow. Last night was the neighbour's pesto on whole wheat pasta, not bad and v. easy, with a quick arugula and red butter lettuce salad. Tonight I will gobble up the leftovers from our nem nuong fest on Tues. The life of Riley, here in hot and humid Vancouver.

                                                                                                                                                                                                                                                                                                                                                                                      1. re: steve h.
                                                                                                                                                                                                                                                                                                                                                                                        mariacarmen Sep 12, 2013 08:29 PM

                                                                                                                                                                                                                                                                                                                                                                                        beautiful.

                                                                                                                                                                                                                                                                                                                                                                                        by the way, Mods, i haven't said it but i really like the way the pics function works now, that you can click on it and not only get back to the same post without it opening all the unread ones, but also how it shows the text from the post, beneath the pic. very nice. thanks!

                                                                                                                                                                                                                                                                                                                                                                                        1. re: mariacarmen
                                                                                                                                                                                                                                                                                                                                                                                          l
                                                                                                                                                                                                                                                                                                                                                                                          ludmilasdaughter Sep 13, 2013 12:24 PM

                                                                                                                                                                                                                                                                                                                                                                                          Sweet. Agree on the new pics function!

                                                                                                                                                                                                                                                                                                                                                                                    2. LindaWhit Sep 12, 2013 04:38 PM

                                                                                                                                                                                                                                                                                                                                                                                      OK, I started a "food obsessed" post on the previous thread with my waking up and thinking about how I can use some CSA veg that I knew was on my counter. And I followed through, despite it sounding strange.

                                                                                                                                                                                                                                                                                                                                                                                      Two small yellow and orange CSA peppers were roasted with a half a cucumber (peeled and seeded and cut into eighths) and 7 small "nipple tomatoes". (What? That's what they LOOK like! Like this:

                                                                                                                                                                                                                                                                                                                                                                                      http://m8.i.pbase.com/o4/14/465114/1/...

                                                                                                                                                                                                                                                                                                                                                                                      I tossed them with olive oil, salt and pepper and roasted them. Whirled them in a small food processor, added about 1/4 cup of chicken stock and put it aside.

                                                                                                                                                                                                                                                                                                                                                                                      The Frankenchicken breast was cut into 3 pieces lengthwise, seasoned with olive oil, salt and pepper, and dried thyme, and put into the convection oven to bake. Halfway through, I put some of the "sauce" on top to finish cooking. Now, this sauce is not pretty, as it looks like Harters' "brown gloop". So I probably won't do this again, but it tastes pretty good! (And clears some CSA stuff off my counter! LOL)

                                                                                                                                                                                                                                                                                                                                                                                      Sides will be basmati rice and cooked CSA carrots mixed with frozen peas and TJ's roasted corn.

                                                                                                                                                                                                                                                                                                                                                                                      There's wine. It's Thursday. And the Patriots are playing the Jets in Thursday Night Football! :-)

                                                                                                                                                                                                                                                                                                                                                                                      3 Replies
                                                                                                                                                                                                                                                                                                                                                                                      1. re: LindaWhit
                                                                                                                                                                                                                                                                                                                                                                                        f
                                                                                                                                                                                                                                                                                                                                                                                        foodieX2 Sep 12, 2013 04:49 PM

                                                                                                                                                                                                                                                                                                                                                                                        heeheehee… Nipple tomatoes!

                                                                                                                                                                                                                                                                                                                                                                                        <<Said in my best Bart Simpson voice!>>

                                                                                                                                                                                                                                                                                                                                                                                        Sounds delish, LW!

                                                                                                                                                                                                                                                                                                                                                                                        BTW, I am official football widow. While I love going to games I get bored watching it on TV. I know-heresy! The only exception is the Super Bowl 'cause I like the commercial!

                                                                                                                                                                                                                                                                                                                                                                                        1. re: LindaWhit
                                                                                                                                                                                                                                                                                                                                                                                          fldhkybnva Sep 12, 2013 05:10 PM

                                                                                                                                                                                                                                                                                                                                                                                          I'd say that's a nipple if I've ever seen one. Nice use of the CSA ingredients.

                                                                                                                                                                                                                                                                                                                                                                                          1. re: fldhkybnva
                                                                                                                                                                                                                                                                                                                                                                                            LindaWhit Sep 12, 2013 05:23 PM

                                                                                                                                                                                                                                                                                                                                                                                            It mostly tasted of a tomato/pepper sauce, which isn't a bad thing. The cuke did nothing for the sauce. But again, it got rid of it. :-D

                                                                                                                                                                                                                                                                                                                                                                                        2. f
                                                                                                                                                                                                                                                                                                                                                                                          foodieX2 Sep 12, 2013 03:57 PM

                                                                                                                                                                                                                                                                                                                                                                                          WFD? Leftovers. Spaghetti Pie, garlic bread and green beans.

                                                                                                                                                                                                                                                                                                                                                                                          Snooze fest. Thrill me with your dinners, please!

                                                                                                                                                                                                                                                                                                                                                                                          7 Replies
                                                                                                                                                                                                                                                                                                                                                                                          1. re: foodieX2