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

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?

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  1. OMGoodness, it's humid as hell out here in the boonies. Temps are supposed to break at some point before tomorrow, but so far we've only had a few pathetic little thunderstorms in the PM, and it's still steamier than a Turkish bath '-)

    This won't stop us from meeting 14 of our closest friends for our weekly Sichuan jour fixe. Cocktails and spicy food -- what's not to love!

    1. ok, don't everyone kill me - it's 71 degrees here with 72% humidity. not bad weather, but it feels muggy and the skies are mostly grey. and it was drizzly this morning! we barely got a week of summer. supposed to warm up again next week....

      i don't know WFD, it's up to the BF tonight. last night went out with the oldster and sister and had some good eats at a local bistro (pork belly, steak frites, duck confit salad, fish & chips, and these amazing fried tofu frites-things, with an addicting green onion aioli). i told the BF salad should predominate tonight.

      3 Replies
      1. re: mariacarmen

        Wait. Pork belly? Steak Frites? AND Duck Confit Salad?

        Be still my heart. Or it probably would do that all by itself if I ate all three of those. But dayam. What a way to go! LOL

        1. re: LindaWhit

          hahaha - pork belly was an app that 4 of us split, along with the tofu frites. i had the salad, sister had the steakfrites. Oldster and my sister's friend each had fish & chips. i tasted some of everything, of course.

          i realize this clarification does not make us seem like any less piggies. my salad had TWO duck legs on it!

        2. I am so ready to be done with the heat and humidity, though it is nice to walk outside and meet warm sunshine for a few minutes.

          Dinner tonight was a quick baked eggs and veggies creation inspired by a sole baked potato. SO wanted some sort of stuffed baked potato for dinner as well as eggs and I wanted eggs and veggies so we combined our ideas for egg and veggie baked eggs. For SO, he baked a potato, scooped out the insides, brush of butter, sprinkle of pepper, layered with broccoli, bacon and cheese and finished with a couple of eggs on top. I went for the lower carb route since I'm still fighting the bloat and piled up a ramekin with broccoli, cheese, bacon and eggs which I ate alongside a chicken breast. I was curious about this combination, but it went over well with both of us.

           
          1. WFD? Leftovers. Spaghetti Pie, garlic bread and green beans.

            Snooze fest. Thrill me with your dinners, please!

            7 Replies
            1. re: foodieX2

              Spaghetti and Pie! Spaghetti and Pie! Tonight we eat Spaghetti and Pie!

              :-D

                1. re: foodieX2

                  You tell your son he's given me the BEST earworm (which are usually total crap songs!) evah. ;-)

                  And the best pie song EVER:

                  http://www.youtube.com/watch?v=qXG3l4...

              1. re: foodieX2

                I have some tomato meat sauce planned for the crockpot tonight so I can make spaghetti pie on Thursday. My kids thought it sounded like a first rate dinner choice.

                  1. re: foodieX2

                    And secretly videotape it. I foresee a viral :-)

              2. 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

                  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

                    I'd say that's a nipple if I've ever seen one. Nice use of the CSA ingredients.

                    1. re: fldhkybnva

                      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. 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.

                      Simple dish. The pesto pasta benefited from a drizzle of quality olive oil.

                       
                      1. re: steve h.

                        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.

                          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!

                      2. 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

                          Great looking meal.
                          It would be nice if my "mistakes" were half as cool.

                              1. re: LindaWhit

                                I think it was actually "You don't eat no MEAT?" Heh. I love that movie.

                            1. 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

                                    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

                                      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

                                        Great meal, top to bottom. I have a serious weakness for sweetbreads.

                                        Edited to add: bonus points for the "technique."

                                        1. re: Frizzle

                                          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

                                            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

                                            Chicken livers have to be cleaned?

                                            1. re: JungMann

                                              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

                                              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

                                                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. 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

                                              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

                                                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

                                                  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. 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. Last night I made turkey meatballs vindaloo with basmati rice. Very diet friendly, but enjoyed by all!

                                                  3 Replies
                                                  1. re: roxlet

                                                    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

                                                      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.

                                                  2. 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. 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

                                                        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

                                                          We get them here in the grocery store.

                                                          1. re: Candy

                                                            I'll have to ask around. I can't recall ever seeing them in New England, Candy.

                                                          2. re: LindaWhit

                                                            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

                                                              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. 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. 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

                                                              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

                                                                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

                                                                  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

                                                                    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

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

                                                                2. re: juliejulez

                                                                  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

                                                                    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

                                                                    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. 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

                                                                      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

                                                                        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

                                                                          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

                                                                            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. 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. 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

                                                                          "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

                                                                            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

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

                                                                            2. re: fldhkybnva

                                                                              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

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

                                                                                1. re: weezieduzzit

                                                                                  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

                                                                                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

                                                                                  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

                                                                                    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

                                                                                      ::::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

                                                                                        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. 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. 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

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

                                                                                        1. re: LindaWhit

                                                                                          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

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

                                                                                          1. re: steve h.

                                                                                            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: steve h.

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

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

                                                                                           
                                                                                          1. 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. 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

                                                                                                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. 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

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

                                                                                                  1. re: foodieX2

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

                                                                                                  2. 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

                                                                                                      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

                                                                                                        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

                                                                                                          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. 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

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

                                                                                                          1. re: mariacarmen

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

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

                                                                                                          1. re: gingershelley

                                                                                                            Welcome back! Love the sound of everything.

                                                                                                          2. 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. 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. 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

                                                                                                                  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

                                                                                                                    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

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

                                                                                                                2. 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.

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

                                                                                                                    Like the summery meal.

                                                                                                                  2. 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

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

                                                                                                                      1. re: linguafood

                                                                                                                        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

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

                                                                                                                       
                                                                                                                      1. 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

                                                                                                                          ".....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. 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. 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

                                                                                                                              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

                                                                                                                                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

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

                                                                                                                                  1. re: ChristinaMason

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

                                                                                                                                    1. re: fldhkybnva

                                                                                                                                      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. 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. 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. 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

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

                                                                                                                                    1. re: ChristinaMason

                                                                                                                                      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

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

                                                                                                                                        1. re: ChristinaMason

                                                                                                                                          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

                                                                                                                                            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

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

                                                                                                                                              1. re: linguafood

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

                                                                                                                                            2. re: Paprikaboy

                                                                                                                                              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

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

                                                                                                                                              2. re: Paprikaboy

                                                                                                                                                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

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

                                                                                                                                                  1. re: linguafood

                                                                                                                                                    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

                                                                                                                                                    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

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

                                                                                                                                          3. 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

                                                                                                                                              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.

                                                                                                                                            2. 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. 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. 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. 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

                                                                                                                                                        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. 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

                                                                                                                                                          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

                                                                                                                                                            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

                                                                                                                                                              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

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

                                                                                                                                                                1. re: LindaWhit

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

                                                                                                                                                            2. 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.

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

                                                                                                                                                                  1. re: suzigirl

                                                                                                                                                                    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.

                                                                                                                                                                  2. re: steve h.

                                                                                                                                                                    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

                                                                                                                                                                      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. 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. 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

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

                                                                                                                                                                      2. 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

                                                                                                                                                                          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

                                                                                                                                                                            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

                                                                                                                                                                              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

                                                                                                                                                                                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

                                                                                                                                                                                  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

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

                                                                                                                                                                              1. re: ChristinaMason

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

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

                                                                                                                                                                                 
                                                                                                                                                                                 
                                                                                                                                                                                 
                                                                                                                                                                                1 Reply
                                                                                                                                                                                1. 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. 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

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

                                                                                                                                                                                          1. re: sedimental

                                                                                                                                                                                            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

                                                                                                                                                                                              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. 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.

                                                                                                                                                                                             
                                                                                                                                                                                             
                                                                                                                                                                                             
                                                                                                                                                                                             
                                                                                                                                                                                             
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                                                                                                                                                                                                1. re: mariacarmen

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

                                                                                                                                                                                                  1. re: biondanonima

                                                                                                                                                                                                    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.

                                                                                                                                                                                              1. re: mariacarmen

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

                                                                                                                                                                                                  1. re: mariacarmen

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

                                                                                                                                                                                                  2. 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.

                                                                                                                                                                                                     
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                                                                                                                                                                                                    1. re: eight_inch_pestle

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

                                                                                                                                                                                                    2. 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. 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. 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

                                                                                                                                                                                                            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. 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. 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

                                                                                                                                                                                                                (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

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

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

                                                                                                                                                                                                                    1. 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

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

                                                                                                                                                                                                                        1. re: ChristinaMason

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

                                                                                                                                                                                                                              1. re: ChristinaMason

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

                                                                                                                                                                                                                                  1. re: ChristinaMason

                                                                                                                                                                                                                                    Thanks everyone. He is home safe now. Phew.

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

                                                                                                                                                                                                                                    1. re: ChristinaMason

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

                                                                                                                                                                                                                                      1. re: ChristinaMason

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

                                                                                                                                                                                                                                    2. 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

                                                                                                                                                                                                                                        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. 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

                                                                                                                                                                                                                                          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

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

                                                                                                                                                                                                                                            1. re: suzigirl

                                                                                                                                                                                                                                              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. 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. 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

                                                                                                                                                                                                                                              Those chops got the royal herbal treatment, suzigirl!

                                                                                                                                                                                                                                              1. re: linguafood

                                                                                                                                                                                                                                                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

                                                                                                                                                                                                                                                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

                                                                                                                                                                                                                                                  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

                                                                                                                                                                                                                                                    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

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

                                                                                                                                                                                                                                                      1. re: fldhkybnva

                                                                                                                                                                                                                                                        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. 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

                                                                                                                                                                                                                                                    Oh.
                                                                                                                                                                                                                                                    MY.

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

                                                                                                                                                                                                                                                    1. 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. 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.

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

                                                                                                                                                                                                                                                           
                                                                                                                                                                                                                                                          1. 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: fldhkybnva

                                                                                                                                                                                                                                                                Thanks! Those peppers are a keeper....

                                                                                                                                                                                                                                                              2. re: gingershelley

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

                                                                                                                                                                                                                                                                1. re: suzigirl

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

                                                                                                                                                                                                                                                                  1. re: gingershelley

                                                                                                                                                                                                                                                                    I am looking forward to that. Thanks.

                                                                                                                                                                                                                                                              3. 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

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

                                                                                                                                                                                                                                                                  1. re: LindaWhit

                                                                                                                                                                                                                                                                    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. 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. 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

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

                                                                                                                                                                                                                                                                      1. re: suzigirl

                                                                                                                                                                                                                                                                        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

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

                                                                                                                                                                                                                                                                          1. re: linguafood

                                                                                                                                                                                                                                                                            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

                                                                                                                                                                                                                                                                        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

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

                                                                                                                                                                                                                                                                            1. re: mariacarmen

                                                                                                                                                                                                                                                                              :::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

                                                                                                                                                                                                                                                                                Ouch!

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

                                                                                                                                                                                                                                                                                1. re: steve h.

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

                                                                                                                                                                                                                                                                                  1. re: LindaWhit

                                                                                                                                                                                                                                                                                    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

                                                                                                                                                                                                                                                                                  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!!

                                                                                                                                                                                                                                                                          1. 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

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

                                                                                                                                                                                                                                                                              1. re: fldhkybnva

                                                                                                                                                                                                                                                                                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

                                                                                                                                                                                                                                                                                  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

                                                                                                                                                                                                                                                                                    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

                                                                                                                                                                                                                                                                                      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

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

                                                                                                                                                                                                                                                                                1. re: GretchenS

                                                                                                                                                                                                                                                                                  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. 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

                                                                                                                                                                                                                                                                                  bummer, that was a very restrained dinner :(

                                                                                                                                                                                                                                                                                  1. re: GretchenS

                                                                                                                                                                                                                                                                                    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

                                                                                                                                                                                                                                                                                      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

                                                                                                                                                                                                                                                                                        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

                                                                                                                                                                                                                                                                                          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.