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What's for Dinner #245 - the Harvest Moon Edition [Sept. 24, 2013]

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Cool at night, warm and dry by day, with bright blue skies and lots of sunshine. This is New England's best season and my favorite time of year. :-)

Look up tonight for that big Harvest moon as well.

So, are you going apple and pumpkin picking? Or are you still slogging through (or enjoying, for that matter!) heat and humidity? Would love to know what's on your table.

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  1. As for me, I'm having pork tenderloin - not quite sure how I'll be cooking it up, but I'm looking to use some small Macoun apples, minced rosemary and some mustard, and probably some of the pork stock in the freezer.

    Green beans will definitely be the side dish - completely forgetting that I would be getting my CSA this past Monday, I bought some at the farm stand on Sunday. Oops. (I'm thinking I might blanch most of them and freeze them in a ziploc vacuum bag for later use.)

    9 Replies
    1. re: LindaWhit

      Have you ever roasted them before? Pardon me if I'm late to the game, but I'd never even considered roasting green beans until a friend of mine brought a dish of roasted green beans to a potluck. Love at first sight!

      I love them just blanched briefly and tossed with a light vinaigrette, or sautéed with lemon butter & zest & toasted almonds..... BUT roasting them is a whole 'nother animal.

      Give it a try if you haven't. Toss with olive oil & sea salt, roast for 15-20 min. @425 or until nice and crispy.

      1. re: linguafood

        I have but hadn't thought about it in awhile - and that sounds like a good idea - I can put them in the convection oven to make sure the heat is high enough - thanks for the idea!

        1. re: linguafood

          Oh yes, roasted green beans are great. After cooking, I just sprinkle them with some parmesan cheese, salt & pepper.

          1. re: linguafood

            sounds delish, gotta try it. Love roasted veggies but never tried string beans.

          2. re: LindaWhit

            OK, so I seared the half pork tenderloin after seasoning with olive oil, salt, pepper, minced fresh rosemary and parsley. Removed it from the pan, added 1 cup of pork stock, 1-1/2 Tbsp. of apple cider vinegar. Let that reduce until about 2/3 gone, then whisked in about 1/2 Tbsp or a bit more of Dijon mustard and 1/2 Tbsp. of maple syrup. Added 2 very small Macoun apples, peeled, cored and quartered and spooned the sauce over top. Poured everything over top the pork tenderloin a small baking dish and into the oven to roast. I'll spoon the sauce over top a couple of times.

            The green beans were seasoned with olive oil, salt, pepper and dried thyme and will be roasted in the convection toaster oven at 400° (425° in a regular oven) adding some fresh corn kernels halfway through.

            We'll see how it turns out!

            1. re: LindaWhit

              It sounds seriously delicious. Enjoy.

              1. re: suzigirl

                I could have used a bit more apple cider vinegar for a bit more oomph, but it was very nice!

                1. re: LindaWhit

                  Wow that sounds delicious!

              2. re: LindaWhit

                Sounds wonderful and perfectly early-fall-y:)!

            2. Tonight it's grilled beefburgers because it is cool enough outside for me to grill.

              Yesterday my wife got creative. There was left over roast chicken in the fridge along with a tube of Pillsbury biscuits that she said need to be used due to expiration date. She whipped up chicken pot pie filling with aromatic vegetables. Poured the filling into a high sided pie dish, placed the biscuits on top of the filling and baked the concoction. I told her that I hope she prepares that combo again sometime.

              My wife is a good cook, but she doesn't like to cook anymore. She had enough while we were raising kids. We've had an empty nest for 23 years.

              1 Reply
              1. re: ChiliDude

                i've made that biscuit pot pie before! it's yummy.

              2. we're right in the middle somewhere - blue skies, temps in the low to mid-70s, lovely. not quite summer, but not fall yet.

                no cooking again for me - i'll be overindulging in happy hour bar food - including this debauchery - Totchos (tater tots slathered in the usual nachos yummery.) I. Can't. Wait.

                Tomorrow night we'll be having some thin-cut porterhouse steaks - here's hoping the BF doesn't overcook them. my new favorite salad/side is olive oil and lemon-rubbed kale, with garbanzos and marinated artichoke hearts. soooo good, and healthy!

                28 Replies
                1. re: mariacarmen

                  Loaded tots are a favorite at happy hour among my colleagues but I think I should definitely introduce the word "totchos."

                  1. re: mariacarmen

                    All I can say is Oh. My. Totchos. I want these NOW.

                    1. re: suzigirl

                      snacky heaven...

                    2. re: mariacarmen

                      I'm going to have to inquire at the bar we're going to tomorrow... they offer tots instead of fries and they do offer them loaded... wondering if they could put a nacho spin on them. Damn, that sounds good.

                      1. re: mariacarmen

                        ok, kids, indulge me. WFD were the totchos, for the win, and some fried eggroll reuben things, that were good but not totchos, and, spicy crab fries - all good. washed down with several (ok, 3) spicy cucumber margaritas. lovely outdoor patio in a sportsbar venue (shudder) i'd never ventured into, 2 blocks from my house. old dog, new tricks.

                        and, further indulgence, please? recently went to a favorite alley full of euro style restos that i've frequented over many years, and local PBS program, called Check Please, Bay Area, was filming, while me and a few co-workers were at lunch. i'm on t.v.! for about 1.5 seconds. the BF helped me take a screen shot. i only really care because i actually "auditioned" to be on this show for a restaurant we loved that went defunct (the owner moved back to his homeland) so i never got to be on it - so, at least i got to be on as an eater - really, my true calling. fun!

                        ETA: Well, the pics won't post, i'll try again tomorrow.

                        1. re: mariacarmen

                          here are the pics.

                           
                           
                          1. re: mariacarmen

                            You look so elegant dining, all you ladies!

                            1. re: gingershelley

                              aw - thanks!

                          2. re: mariacarmen

                            All the food sounds gluttonously wonderful and congrats on your tv debut :) Hope we get to see it at some point.

                            1. re: alliegator

                              twist my arm...
                              http://blogs.kqed.org/checkplease/201...

                              second restaurant reviewed. it's literally only a couple seconds of my table.

                              1. re: mariacarmen

                                I have no way of knowing which lovely lady is you, but that quite and enjoyable show!! Wish they did something like that in Phoenix.
                                Looks like you had quite a nice lunch :)

                                1. re: alliegator

                                  i'm the one still eating bread (of course), facing the camera, dark hair, right side.

                                  it's a good show - i've tried several new restaurants because of seeing them featured there. not always great, but it's fun to try things i might not have. this place, Tiramisu, is an old friend,however.

                                  1. re: mariacarmen

                                    It looks like a great old friend to have.
                                    In my experience, most girls named mariacarmen will be dark haired, so my pick was correct!
                                    Your television debut has happened! *applause!*

                                    1. re: alliegator

                                      hahahaha - thanks!

                                  2. re: alliegator

                                    They do have a Phx version - it's on PBS Channel 8 on Thursday nights, hosted by Robert McGrath - I DVR it b/c it's one of my favorite shows :)

                                    1. re: HeyImBack

                                      Hey thanks! I'm still kinda new here and haven't found it--but I will :)

                                  3. re: mariacarmen

                                    Cue up to 15:14 and look on the right :-). I've never watched this show though I knew about it. Neat idea and excellent food porn shots.

                                    1. re: grayelf

                                      oh, you were just referring to where we show up. thx.

                                2. re: mariacarmen

                                  Oh - that's sooooo cool! I auditioned for Check Please! SEA, and may get to be on this season..... tho I think I was cooler when I had a French BF in tow.

                                  You should try again, now that you've had a 'cameo!

                                  1. re: gingershelley

                                    i totally would. i have to find one restaurant i go to again and again - hard to do here, when i have so many new to try, always.

                                    good luck getting on, and let us know! they told me here that sometimes they don't pick someone based on the fact that their restaurant doesn't "go with" the other restaurants they have slated, so it's not personal if you don't get picked.

                                    1. re: mariacarmen

                                      I agree, you have to have a place you really like. Tho I don't see why they don't overview all the people/resto's that are interesting in the possible's, and then match the one you like with a good slate - rather than thinking of 'one-at-a-time' or episode by episode? I shall have to ask my friend who is an unpaid intern on the show... and maybe she can get me an 'insider' to look at your application too?!).

                                      Anyhoo, nice cameo:)

                                    2. re: gingershelley

                                      ok, i think the Mods have indulged my ego enough for one day. Thanks everyone!

                                      1. re: mariacarmen

                                        Hope the mods don't mind one more post. How yummy does that place look? What a great bunch of places that you have to nosh at. Lucky girl.

                                  2. re: mariacarmen

                                    Totchos and a kale salad. It's all about balance, eh MC? '}

                                    1. re: gingershelley

                                      zackly.

                                    2. re: mariacarmen

                                      You guys look like you're having a great time.

                                      Cheers!

                                      1. re: steve h.

                                        if you look closely, there is no wine on the table. nor wine glasses. lunchtime on a work day. phooey - how much fun could we have been having? good acting! :)

                                        1. re: mariacarmen

                                          Acting!

                                    3. A co-worker brought in a bucket of ripe Romas yesterday and I scored enough to make another batch of shakshuka. Which will make hubby very happy, especially with our CSA eggs and toasted sesame semolina bread from our Co-op.

                                      Althought in my heart of hearts (and stomach!) I am very jealous of mc's Totchos.

                                      15 Replies
                                      1. re: iowagirl

                                        haha!

                                        and i have been wanting to make shakshuka for ages - the idea thrills me, but in practice, i don't always ADORE a peppery tomato sauce - i know, blasphemy!

                                        1. re: mariacarmen

                                          Not blasphemy at all - I'm actually right there with you. But hubby REALLY loves it, and the Romas are perfect right now, so ...

                                          But tomorrow is Friday - and while I don't know of anywhere I can get those heavenly sounding Totchos, there will be something cheesy and not made by me in my future. With cocktails!

                                        2. re: iowagirl

                                          Shakshuka is the plan for Saturday breakfast! I've never had it but it seems great. I plan to just season to taste, do you have a favorite blend of spices or peppers? I was hoping to use fresh tomatoes but if not I guess San Marzano will do.

                                          1. re: fldhkybnva

                                            I visited CH-er L.Nightshade a few months ago and she made a fabulous brunch one morning that was a take on shakshuka - with ground lamb - and it was SO FABULOUS. i'd make that if the stupid BF wasn't so lamb-averse. i just need to let some time pass. every few months he can stomach a bit.

                                            anyway, i think it was an ottolenghi recipe, and it was fanastic, if you want to google it.

                                            1. re: mariacarmen

                                              Mmmmm - shakshuka with lamb! Alas, my hubby is also lamb-averse.

                                              1. re: mariacarmen

                                                I was actually going to mix in some of my favorite lamb merguez sausage from Whole Foods.

                                                1. re: fldhkybnva

                                                  that sounds great.

                                                  1. re: mariacarmen

                                                    I'll lend y'all my SO, since I am the lamb averse one. Now to figure out the postage on one able-bodied mechanical engineer :-).

                                              2. re: fldhkybnva

                                                So I just use fresh jalapeno (my plants are going crazy!) lots of garlic and cumin to taste. Lets the tomato flavor really shine - but I also do take the very unconventional approach and sprinkle some chopped kalamatas on top - just cuz I love the briny! And since hubby is not a huge fan of fresh parsley, I chop some fresh oregano pretty finely and use that as the green herby bits.

                                                1. re: iowagirl

                                                  Your version sounds wonderful Iowagirl. I like the olive addition.... and I would like the lamb murguez flky is going to add too - gild that lilly!

                                                2. re: fldhkybnva

                                                  The plan went well!! This weekend I had Shakshuka on my mind and my serendipitous finds at the grocery store made it a shoe-in! While at Whole Foods Friday night, a local company who sells hummus I love was tasting their Harissa and it was so delicious I wanted to eat it out of the tub. Then in the cheese section, they were tasting the Greek feta which I tried knowing that I usually am not very whelmed by it but this was delicious as well. I roasted a few Anaheim and Yellow Wax peppers sauteed with garlic and onions and a hefty dose of Harissa. For our low-carb table, I served with chicken breasts crusted with Harissa and Feta.

                                                  1. re: fldhkybnva

                                                    Would the local company be Cava Mezze? I sampled their dips at Whole Foods and was especially taken with the spicy feta and harissa. Their harissa did not bear a strong resemblance to any North African harissa I've encountered before, but I am not one to turn up my nose at anything spicy that can be eaten with chips. I just wish it was a little cheaper. Those little $9 tubs add up quickly when you crave a spicy snack as often as I do!

                                                    1. re: JungMann

                                                      Indeed! It's delicious, the Harissa is great but not particularly spicy but very tasty. I've never had any other Harissa so I have nothing to compare it to but this tub will certainly be used up. I agree, it was quite expensive. But whoa, $9? You must have bought the large tub. I bought two tubs of the small hummus on sale last week 2/$7 and the Harissa this week not on sale was $5 I think.

                                                    2. re: fldhkybnva

                                                      Sounds delicious! I really need to find some harissa around here ...

                                                      1. re: iowagirl

                                                        I have heard that Mina brand is pretty good and I've seen it in Whole Foods, Safeway and Wegmans.

                                                3. Tonight I'm going to try out a stuffed pork tenderloin. I got the idea from fldhkybnva. I'm going to use my mixture I usually use for chicken that I got from Kalyn's Kitchen... sour cream, some shredded mozzarella, and pesto. Might roll the pork in some breadcrumbs too, we'll see. Some sauteed zucchini on the side.

                                                  1 Reply
                                                  1. re: juliejulez

                                                    Sounds delicious! I've done pesto stuffed before and it's great and since it's not a "chunky" filling the tenderloin rolls quite easily (vs. my usual overstuffing with fatter things like mushrooms, etc.) There is also a wee bit of ooze which is fun to sop up especially if bread crumbs are around to soak it up. I hope you like it. I like the addition of sour cream as well.

                                                  2. Looks like pork tenderloin is popular tonight. The one here is going into Shanghai noodles.

                                                    *Love the idea of roasted green beans. Why on earth haven't I tried them that way yet?

                                                    1. I went apple picking at Costco, and got some fabulous Pink Lady apples, though I know that doesn't count!

                                                      Anyway, more leftovers for tonight. As last night, I will have osso buco (tough life, I know), though I will have it with some pasta tonight. The hubs is out, and will forage when he gets home, and my son is visiting a college, so it will be a solo dinner. You know what that means? That means I get to eat when I'm hungry!

                                                      1 Reply
                                                      1. re: roxlet

                                                        Eating when you want to is a priceless luxury :)

                                                      2. Tonight is a ginger sesame stir fry with chicken breast, broccoli, red peppers from the garden(last ones, we pulled them), onion, baby carrots, mirliton, mini cabbage and rehydrated wood ear mushrooms. Chicken and veggie potstickers to go with the stir fry. I am making a ponzu and garlic and sambal oelek dipping sauce for the potstickers.

                                                        1. Hi, dinner companions! I've been out of the loop and missed an entire thread due to a shitstorm of things going on. I'll read back and get some some good ideas as always over the next day.
                                                          Biggest shit in the storm? My uncle and his wife from Utah are arriving tomorrow for a visit (I abhor this man), and they eat very blandly, so some boring dinners will be coming.
                                                          Dinners of the past week have not been so noteworthy, as I've been hit with a cold, but tonight will be grilled pizza with black peppered salami and very thinly sliced brussels sprouts, loosely based on a Martha Stewart recipe. It's sauceless, with just an olive oil base, and mozz as the cheese. Lemon zest and red chili flakes are also involved. I haven't had it in a while and it sounded tasty.
                                                          Now I need to go back and review. Hope you've all had a great week!

                                                          17 Replies
                                                          1. re: alliegator

                                                            Nice strong flavors for a "cold palate". I wondered where you had been. I was gonna ask you "do I offend?"(what the hell character was that that said that as his catch phrase? It escapes me now.) Any who, glad the shitstorm has subsided and you feel like posting. :-) I miss your wit. Oops. 'Cept the dreaded uncle and wife. Eek. May that be as painless as possible.

                                                            EDIT.
                                                            Ducky from Pretty in Pink.

                                                            1. re: alliegator

                                                              Perhaps taking uncle and auntie out to dinner would be a good idea? That way, they can have bland, and you can have flavored foods!

                                                              1. re: alliegator

                                                                Well, suzi, to be truthful, I was sitting around with my box of tissues thinking of all my woes, and the one that kept coming up was "geez, suzi just totally offends me on every level".
                                                                :D
                                                                And it was Ducky, I'd forgotten about that movie.
                                                                The real truth is it was one of those colds that actually hurt my eyeballs. Maybe even my hair. I'm so glad I'm getting all this shit out of the way before my upcoming travels.
                                                                And LW, I think dining out will be the way we go. Since I already need to foot the bill for their stinkin' hotel, may as well just keep the tally rolling. Did I mention I don't like them? Think Cousin Eddie.
                                                                The pizza last night turned out nicely, the bit of spice was just what I needed to help clear out the last dregs of the cold. I charred the sprouts a bit before I put them on and that made the difference. And the pepper crusted salami is just something I could develop a serious addiction to.
                                                                Working on a lobster bisque for a good, hearty lunch today, I'll report back on that.

                                                                1. re: alliegator

                                                                  I know those colds that make your hair hurt. Ugh.

                                                                  And why do you let a horrendous uncle darken your doorstep??

                                                                  1. re: linguafood

                                                                    Because the mama drama that would ensue if I refused is not worth it. Since his father is now in residence here, it's just one of those things.
                                                                    I think the negative ions from the electric air conditioning will send him packing soon.
                                                                    And the lobster stock is coming along nicely. At least a good lunch before our guests arrive.

                                                                    1. re: alliegator

                                                                      You are a super-great granddaughter. You and Pap can laugh about the drama after they leave. :-)

                                                                      1. re: LindaWhit

                                                                        Thank you LW. The bisque turned into a lovely lunch. Unfortunately, I charred the baguette while warming it, so we have some grilled naan for dipping.
                                                                        Served with a hefty side of advil (pap also suffered the cold), and some sun tea heavy on the mint and a hint of vodka.
                                                                        Dinner TBD, our awaited guests will arrive at 7ish.

                                                                        1. re: LindaWhit

                                                                          Yeah to Alliegator and Pap. Curious if pap likes the 'dreaded Uncle'?....

                                                                          1. re: gingershelley

                                                                            No. He does not. But because he has a twisted sense of humor he's anxious to watch me play hostess.
                                                                            Forces that Be, please help me.

                                                                            1. re: alliegator

                                                                              You might need more than just a hint of vodka....

                                                                              1. re: linguafood

                                                                                Worry not, the closet is fortified. I'm having trouble posting my bisque, which turned out quite well.
                                                                                Dinner tonight is to be brats on the grill . Restaurant was rejected as I believe uncky would like to case the joint.
                                                                                Ahh, the warm glow of a family visit <3

                                                                              2. re: alliegator

                                                                                I like your Pap's sense of humor. :-P

                                                                                1. re: LindaWhit

                                                                                  Good, because I got it from him (i'm told) :) Boiling my brats in some Heiney for grilling, and got some bolillo rolls to load on toppings.
                                                                                  At least mangator we be around, he calls as he sees.
                                                                                  Potato salad from the just finished "My Berlin Kitchen" by Luisa Weiss will accompany.
                                                                                  A great read, btw. I would recommend to anyone.

                                                                                2. re: alliegator

                                                                                  allie, your Pap's twisted sense of humor about this visit makes me love him even more than I already do. Hope the visit is short and less provoking than you anticipate!!

                                                                        2. re: alliegator

                                                                          Well, at least you we're thinking about ME. :-) Here is to hoping the company is short lived.

                                                                        3. re: alliegator

                                                                          ach, sorry about the cold, and the uncle.... that pizza sounds awesome.

                                                                          1. re: mariacarmen

                                                                            Thank you. All of it is no biggie in the grand scheme. And the pizza will reappear soon :)

                                                                        4. Mr. Speak is having a "Frisco" patty melt, cooked by me in the panini grill.

                                                                          I'm having the following soup:

                                                                          Crushed tomatoes and sauce
                                                                          Garlic, onion sofrito
                                                                          Swiss chard, stems chopped and sauteed with the onion, leaves in a gigantic chiffonade and stirred in
                                                                          Rice
                                                                          Chickpeas

                                                                          Plus a grilled cheese (again in the press) with Jarlsberg and cheddar. Mmmm.

                                                                          And a long island iced tea, because my WoW raid is almost certainly going to require one.

                                                                          1. I ran errands late this afternoon so while out I stopped & had a crispy chicken sandwich with lettuce, mayo, and spicy buffalo wing sauce with a side of fries so wasn't hungry for dinner, but did have a banana later. My appetite has been off for the past couple of months. The BF had leftover chicken & pastry with veggies from last night.

                                                                            Tomorrow, I'm planning on making potstickers....

                                                                            1. Tonight was spiced "mushed peas" topped with a fish fillet and lemon butter sauce. The peas were great but the fish sucked. I was just trying to do a quick dinner and used a frozen fish fillet and texture was weird and it had no flavor. Booooo.

                                                                              1 Reply
                                                                              1. re: sedimental

                                                                                Sucks that the fish sucked:( But the mushy peas as a base sounds quite nice!

                                                                              2. Hi all!

                                                                                Another busy week got me a little sidetracked from y'all again.

                                                                                Admire you are all able to manage life, work, dinner AND posting here:).

                                                                                2 nights ago a nice jumbo prawn pasta with roasted peppers, spinach and lots of garlic and lemon.

                                                                                last night was a couple of quesadillas, inspired by the wonderful verde salsa I picked up from a new mexi-convenience store I discovered. One with leftover steak, sharp cheddar and green sauce, another with leftover grilled garlicky shrimp, spinach, roasted pepper and feta - more green sauce. Toasted up crispy, and a side of homemade leftover refried beans. Hit the spot.

                                                                                Today I am baking up 3 kinds of cocktail savory shortbread for a client's husband's artist open house over the weekend, and starting a pot of mixed fruit syrup ala my mom Jeannie, who used to make that each fall with all kinds of bruised discounted fruit; pears, peaches, plums, apples and lots of warm spices. Won't can it till tomorrow or Sunday... just starting the pot while I bake all this dough up and make labels and packaging for the cookies. Pics to come:)

                                                                                Happy Friday - WFD here will probably be another round of those stuffed hatch chilies with bacon. Will post that recipe later as I make notes while I make 'em!

                                                                                26 Replies
                                                                                1. re: gingershelley

                                                                                  That pasta sounds great!!! Once I drop some verrrry clingy poundage, pasta will be on the plates again at casa lingua. Hopefully soon!

                                                                                  1. re: linguafood

                                                                                    I don't eat pasta much lingua... just a craving that is fortunately rare. I am much more meat/veg centric, with the more common issue of craving potato or baguette for a carb. Try to keep them down, or I would be a HOUSE.

                                                                                    I do have a pesky 15 that really, really needs to go away... esp. since I just found out I have mildly high BP. Sigh.

                                                                                    Now back to cooking the 'gourmet' cocktail cookies....:)

                                                                                    1. re: gingershelley

                                                                                      Yes, we are sadly on the lowish carb train, too -- so pasta is rarely on our plates. When it does, though, it's an event!!

                                                                                      1. re: linguafood

                                                                                        Ginger and Lingua, is EVERYONE going low carb or is it just my perception? We had a lovely meal at our new neighbors and it wasn't until we got home that I realized they served almost no carbs. (There was bread on the table that the hostess passed but she didn't eat any). I want to invite them for brunch but my brunch favorites are very carb oriented. (I can't reciprocate with dinner in the dining room yet- a work not yet in progress). I have been on low carb myself but it stopped working for me. Maybe I should make it lunch- that would be easier.

                                                                                        1. re: Berheenia

                                                                                          Well, I obviously can't speak for everyone :-)

                                                                                          But we got on that train a couple years ago and dropped some serious poundage (not that my man had to, but I could do without about 15 lbs. back then).

                                                                                          That said, if we feel like pizza, we eat pizza. Same with pasta. I guess you just don't crave it as much the less you're used to eating it.

                                                                                          So, pizza or pasta happens maybe once or twice a month, tops.

                                                                                          My man actually eats bread & muffins and other carby stuff on a regular basis, but it doesn't affect his weight.

                                                                                          1. re: linguafood

                                                                                            A friend of mine boarded that train after gaining 20 lbs living in Ireland (oh, the deliciousness there) and it took 2 months for her to lose it going low carb. It was jaw dropping to me!

                                                                                            1. re: alliegator

                                                                                              It's strange, b/c when I first tried this back in '04 when South Beach was all the craze, I lost nothing. Zip. Zilch. Nada. Niente. Nickes!

                                                                                              Everyone around me was dropping poundage like crazy, and I just cried into my scrambled eggs every. single. goddamn. morning.

                                                                                              For some reason, the second time around, it worked. Go figguh.

                                                                                          2. re: Berheenia

                                                                                            for me, it has to be lowish carbs AND portion control, or nothing moves. and working out. of course, lately i'm hit or miss with all those things....

                                                                                            the hardest thing for me to cut down on isn't pasta or even bread, but potatoes. i eat pasta even when not low carbing maybe 4 times a year.

                                                                                            1. re: mariacarmen

                                                                                              Yes, portion control is a good point, but not always necessary.

                                                                                              I just don't really enjoy feeling completely stuffed anymore. It makes me rather uncomfortable.

                                                                                              1. re: linguafood

                                                                                                It's a natural progression. As I got older, I dialed back quantity, albeit tasty stuff, for even better quality and smaller portions.

                                                                                                Discipline in front of a killer menu is no small feat but that's just the price of poker. You'll figure it out and bend it to your personality. The downside is when old friends at killer restaurants "comp" you with the latest and greatest from the kitchen after you ordered wisely. A classy problem...

                                                                                                1. re: steve h.

                                                                                                  Yes. Most definitely not the worst one to have.

                                                                                                  I decided that, when I am *really* old, I'm just gonna eat and not give a shit anymore how I look :-)

                                                                                                  1. re: linguafood

                                                                                                    I heard somewhere that you are free only after you've lost all your dignity.

                                                                                                    1. re: steve h.

                                                                                                      Not your mind? Cuz I'm working on that one...

                                                                                                      :-D

                                                                                                      1. re: linguafood

                                                                                                        ;-)

                                                                                                2. re: linguafood

                                                                                                  i have not learned that lesson.

                                                                                              2. re: Berheenia

                                                                                                For brunch ideas: I love Eggs Benedict over roasted eggplant! And eggs and breakfast meats are very low-carb friendly. You can go with some low-sugar fruit options, plain yogurt and cottage cheese, etc., too.

                                                                                                1. re: ChristinaMason

                                                                                                  I'm researching crustless quiche. I want something I can make well in advance which is why I usually make strata for company. Or muffins/scones/banana bread type of things.
                                                                                                  When I did low carb I lived on omelets but it stopped working as I got older. Now I'm back to counting calories. Agree with Steve it's all about portions which is why we have so many darn leftovers lately.

                                                                                                  1. re: Berheenia

                                                                                                    I make crustless quiche pretty often. I just make my regular quiche filling (combination of whatever veggies I have on hand, sauteed with some onion, grated assorted cheeses from the cheese drawer, cream or milk plus sour cream) and bake it in a low-ish oven (325F) in a well-buttered pie dish. Haven't had issues with sticking.

                                                                                                    1. re: ChristinaMason

                                                                                                      I ended up having quiche for dinner at SIL's and (with her permission) disemboweling it to avoid eating the crust. I felt bad wasting it but I'm trying to avoid white carbs. I loved her quiche filling and was pondering making it without the crust. I don't see why it wouldn't work more or less like a frittata...

                                                                                                      1. re: ChristinaMason

                                                                                                        That's exactly what I do, Christina. I *think* I lightly grease the pie plate, but absolutely no problem with any sticking.

                                                                                                        1. re: LindaWhit

                                                                                                          I don't use a pie plate for such endeavours but rather a non-stick cake pan. Comes out square but I'm down with that and it cleans up easily.

                                                                                                          1. re: grayelf

                                                                                                            Hmmm....I *like that idea, grayelf! Easier for me to package up for bringing to work for lunches.

                                                                                                    2. re: ChristinaMason

                                                                                                      We do ours over tomatoes!

                                                                                                      1. re: LaLa

                                                                                                        now that's a great idea....

                                                                                            2. re: gingershelley

                                                                                              The savory cocktail shortbreads sound soooo good. I love yummy snacky things with some pizazz with my cocktails - those sound perfect!

                                                                                              1. re: iowagirl

                                                                                                I will post a description and pic with my dinner story when I am done. Pretty happy with them so far.....

                                                                                            3. OUT. That's where I'm going. Tapas and sangria.

                                                                                              ::::clink!:::: Salut! Sláinte! A votre santé! Prost! Skål! Kampai!

                                                                                              5 Replies
                                                                                              1. re: LindaWhit

                                                                                                LW, your friday Tapas and Sangria dates are turning into a habit. of the good kind! Happy dining and laughter, etc.!

                                                                                                Salut!

                                                                                                1. re: gingershelley

                                                                                                  About 18 years worth of a habit, gingershel. ;-)

                                                                                                2. re: LindaWhit

                                                                                                  Cheers!

                                                                                                  1. re: LindaWhit

                                                                                                    don't forget me & pap --- na zdraví!
                                                                                                    Enjoy your night out :)

                                                                                                    1. re: LindaWhit

                                                                                                      Good weather.
                                                                                                      Good food.
                                                                                                      Good drink.
                                                                                                      Good service.
                                                                                                      Good people.
                                                                                                      Good end of the busy work week.
                                                                                                      A most excellent good Friday at Dali Restaurant & Tapas Bar.

                                                                                                    2. Tonights dinner is meatball subs!! Woot!

                                                                                                      A friend just had her 5th (yes 5th!) kid so I decided to make a big batch of meatballs and sauce along with focaccia, salad and brownies to drop over their house tomorrow.

                                                                                                      Inspired by all the talk in the last WFD thread I decided to pick up some sub rolls, sharp provolone and frozen steak fries for us. While making the regular meatballs I made some big oversized ones for the subs and they should be ready to go in the next twenty minutes. Looking forward to dinner tonight!

                                                                                                      6 Replies
                                                                                                      1. re: foodieX2

                                                                                                        Good friend! If I pretend I'm having a kid, will you drop some stuff at my house too?

                                                                                                        1. re: roxlet

                                                                                                          You bet! I lurve making drop off meals goes it gets me cooking!

                                                                                                          1. re: foodieX2

                                                                                                            Me too!

                                                                                                        2. re: foodieX2

                                                                                                          I loves me a good meatball sub! Sounds wonderful.
                                                                                                          And fifth kid? I can only say "wow".

                                                                                                          1. re: foodieX2

                                                                                                            How nice of you, and yummy. If I act like a child can i get a care package, too?

                                                                                                            1. re: suzigirl

                                                                                                              Of course! My older nieces and nephews are all out of school but they would tell when they were I send the best care packages.

                                                                                                          2. Whoa. Could it be? Did I not cook a single meal since Sunday?

                                                                                                            Why.... that's just wrrrrrongggg! But true.

                                                                                                            And to round it all up, me thinks a cheezborger club is in order at the local watering hole while listening to my boys play, maybe even sit in for a few....

                                                                                                            Happy weekend, y'all!

                                                                                                            1 Reply
                                                                                                            1. re: linguafood

                                                                                                              You, too!

                                                                                                            2. Hey all my fellow diners. Tonight is my anniversary. So as far as dinner goes we will be having chicken cordon bleu, roasted brussel sprouts with bacon and a balsamic reduction and cheddar horseradish mashed red potatoes. And bubbly, of course. Cheers everyone.

                                                                                                              9 Replies
                                                                                                              1. re: suzigirl

                                                                                                                Happy Anniversary! Dinner sounds great.

                                                                                                                1. re: suzigirl

                                                                                                                  Aww.... Happy Anniversary!!! Dinner sounds wonderful. Have a great night!

                                                                                                                  1. re: suzigirl

                                                                                                                    A very happy anniversary to you, suzi!

                                                                                                                    1. re: suzigirl

                                                                                                                      congrats! fab dinner planned, hope you enjoyed!

                                                                                                                      1. re: suzigirl

                                                                                                                        Thanks everyone. Dinner came out really nice. I loved horseradish in the potatoes. I haven't tried that before. It was a nice touch.

                                                                                                                        1. re: suzigirl

                                                                                                                          Happy Anniversary (a bit late)!! So glad to hear dinner was delish :)

                                                                                                                          1. re: alliegator

                                                                                                                            Thank you.

                                                                                                                            1. re: alliegator

                                                                                                                              What AllieG said above, Suzigirl!

                                                                                                                              1. re: gingershelley

                                                                                                                                Thanks. :-)

                                                                                                                        2. My plan tonight is th eusual Friday steak and mushrooms with a hint of a variation. I planned tri tip but alas the top sirloin was defrosted already so just used it and will save the tri tip for another day or perhaps the summer for grilling. I usually do crimini and shiitake but tonight I splurged on a bundle of oyster and King Trumpet as well to be sauteed in lots of garlic with sherry wine.

                                                                                                                          My hoarding has continued. I roasted up a big batch of tomatoes this afternoon which made it into the food processor for a chunky sauce to be used later this weekend or just to eat right out of the jar like those TJs marinated mushrooms and my chili garlic sauce which has mysteriously disappeared.

                                                                                                                          1. Well, we planned on bar food but ended up inside a police perimeter with a foot search for someone (they blocked off a BIG area so we're stuck.) Such is life in the big city...

                                                                                                                            Fortunately the fridge is well stocked, I think I'll make a plate of cheeses, olives, pickled things, some kind of cracker/ bread for the man, and we'll open a bottle of wine and turn the music up and it'll be better than the bar. It won't be tatchos but we'll get by. :)

                                                                                                                            4 Replies
                                                                                                                            1. re: weezieduzzit

                                                                                                                              Yikes. Are you in a "shelter in place" situation where you need to stay inside? The nibblies and wine sound like a good way to while away the police search. Hope it's over soon!

                                                                                                                              1. re: LindaWhit

                                                                                                                                We stay inside 'cause it's the smart thing to do. This happens now and then. We live in a really nice neighborhood but we're close to downtown so the police chase them and they run this direction.... I have the police dispatch on my itunes so we know where they are and what they're up to. Not really scary tonight, just inconvenient. Sure am glad I went to Trader Joe's last night. :)

                                                                                                                              2. re: weezieduzzit

                                                                                                                                <it'll be better than the bar>

                                                                                                                                Amen, and you get to pick your own soundtrack.

                                                                                                                                1. re: ChristinaMason

                                                                                                                                  and I didn't have to wear shoes. I don't know if anyone else experiences this but when I keep my carbs really low my feet are on fire. I have well over 100 pairs of vintage 30, 40s and 50s shoes and don't want to wear a single pair of them. Weird.

                                                                                                                                  We had more leftover chicken korma and saag paneer than I thought so we had apps AND dinner.

                                                                                                                              3. I came home to the tantalizing aroma of mesquite wood... emanating from our apartment! the BF rigged up his own "bbq", ON THE STOVE-TOP. Breaking who knows how many fire codes in the process. i was skeptical, but MAN was it DELISH. thin-cut porterhouse steaks came out perfectly cooked, nicely grilled, with that wonderfully smokey aroma that just screams summer. there was far less smoke than times when i've seared a pork shoulder, and there was actually no open flames. he ingeniously "lit" a few pieces of mesquite at a time until they turned white, then let them all heat each other up. i can't believe he got it hot enough.

                                                                                                                                on the side were potatoes topped with a compound butter made of butter blended with sour cream, scallions, parsley, garlic, s&p, which of course i slathered all over my steak too. he also made a little chimichurri, some sauteed kale, and a green salad with shaved goat cheese. Perfect Friday night steakhouse dinner.

                                                                                                                                 
                                                                                                                                 
                                                                                                                                 
                                                                                                                                 
                                                                                                                                10 Replies
                                                                                                                                1. re: mariacarmen

                                                                                                                                  Oh my that looks absolutely delicious! I love the "baked potatish" idea for the compound butter.

                                                                                                                                  1. re: mariacarmen

                                                                                                                                    Good job! My smoke alarms go off when I boil water!
                                                                                                                                    Looks good!

                                                                                                                                    1. re: sedimental

                                                                                                                                      thanks!
                                                                                                                                      there was really so little smoke!

                                                                                                                                    2. re: mariacarmen

                                                                                                                                      Your delicious pictures are taunting me.

                                                                                                                                      1. re: mariacarmen

                                                                                                                                        O. M. G.

                                                                                                                                        1. re: mariacarmen

                                                                                                                                          brilliant.

                                                                                                                                          1. re: mariacarmen

                                                                                                                                            Love the look of those taters!!

                                                                                                                                            1. re: mariacarmen

                                                                                                                                              Such a very clever and inventive BF!! Dinner looks fabulous!

                                                                                                                                              1. re: mariacarmen

                                                                                                                                                Now that's impressive! And it all looks as good as it sounds!!!

                                                                                                                                                1. re: mariacarmen

                                                                                                                                                  mariacarmen, that is just so impressive!

                                                                                                                                                2. Tonight was "fusion". Italian soft polenta, topped with leftover Chinese spicy oxtail,a Bayless recipe of roasted cactus salsa and fresh farmer cheese from my Eastern European mart.

                                                                                                                                                  Wow, it all blended seamlessly and reminded me of a kind of tamale/mole thing. I just had no idea what to call it! :)

                                                                                                                                                   
                                                                                                                                                  4 Replies
                                                                                                                                                  1. re: sedimental

                                                                                                                                                    Around the World with Sedimental! that oxtail sounds great.

                                                                                                                                                    1. re: sedimental

                                                                                                                                                      Yum! I like your style.

                                                                                                                                                      I posted a few questions to you about the oxtail on the previous thread. Also meant to ask whether you remove the meat from the bone before serving?

                                                                                                                                                      1. re: ChristinaMason

                                                                                                                                                        Yes, I remove the meat from the bones, in the moist environment of the crockpot, it falls off the bones with one little tug. then pull apart the meat in "sheets" rather than "shreds" if that makes sense.

                                                                                                                                                        Sorry, I haven't been to the other thread, I will go look now.

                                                                                                                                                      2. re: sedimental

                                                                                                                                                        I am salivating, that sounds so good.

                                                                                                                                                      3. Today felt like fall here...with sunshine but a cool breeze, and supposedly a storm coming in tomorrow.

                                                                                                                                                        I had a huge late lunch and was still full at dinner time. This annoyed DH, who had not eaten and "reminded" me about five times that I hadn't cooked all week. Finally I got up and made a big salad for us both. There are some carrots in our garden that had big greens, so I was sure they were ready to be picked and would make a nice addition to the salad (along with our tomatoes, which have done beautifully all summer). Well, the greens might have been big, but they were tiny babies when I pulled up those carrots. But tasty!

                                                                                                                                                        So we ate a salad of lettuce, red pepper, baby carrots, tomato, avocado, and almonds...with a vinaigrette dressing. And DH had lots of bread to go with it. And he reminded me that I was NOT off the hook for making the chilaquiles I had promised him before I overate earlier. But chilaquiles are good Sunday brunch food, no?

                                                                                                                                                        Going apple picking tomorrow, actually:-)

                                                                                                                                                        1. No real cooking going on here yesterday or today. Thursday night's stuffed pork tenderloin went over well, although it wasn't pretty at all.

                                                                                                                                                          Last night we went to the first Avalanche hockey game of the season (well it was the 2nd but I didn't go on Wednesday). It's still just pre-season so it was a pretty blah game. I had a hot dog there. Afterwards we went to the Grizzly Rose (think Gilly's from Urban Cowboy) for a show. Had a slice of pizza there. Gourmet eatin' right there.

                                                                                                                                                          Tonight we are going down to Colorado Springs to watch University of Wyoming play Air Force. I'm guessing I'll just be eating stadium food again unless we stop somewhere before the game.

                                                                                                                                                          2 Replies
                                                                                                                                                          1. re: juliejulez

                                                                                                                                                            Oh no, the dreaded pesto ooze? I plan to stuff a tenderloin for dinner tomorrow with pureed roasted tomatoes although I imagine it probably makes more sense to just pour it on top since it will likely run out anyway.

                                                                                                                                                            1. re: fldhkybnva

                                                                                                                                                              I had spiral cut my tenderloin so it was flat, then put in the filling, then rolled it back up. So once I removed the toothpicks that was holding it all together and sliced it, it all sort of unrolled. Still tasted great though!

                                                                                                                                                          2. No cheezborger club for us yesterday after all. After sitting in for a few tunes with my boys and some bar hopping, we ended up at our sushi/cocktail joint for some sashimi & hibachi fried rice, and the perfect gimlet.

                                                                                                                                                            The 7.5 lbs pork shoulder went into the smoker at 2 AM last night, after being given a massage with mustard and a dry rub, and my sweetie got up early to wrap it in foil. We'll likely unwrap it in a bit and finish it in the smoker -- it'll obviously be done well before our friends show up tonight, but it heats up nicely.

                                                                                                                                                            Side is cole slaw, unspecified veggies and a tater dish brought by our friends. Hoping there will be some key lime π somewhere in there, too.

                                                                                                                                                            Weather's horrific today, which means I might get some work done for a change. Gah.

                                                                                                                                                            12 Replies
                                                                                                                                                            1. re: linguafood

                                                                                                                                                              What time should I show up with a bourbon cocktail... for some o dat pork?

                                                                                                                                                              1. re: sedimental

                                                                                                                                                                7-ish?

                                                                                                                                                                1. re: sedimental

                                                                                                                                                                  sedimental, please stop by and pick me up as well? Sounds like a good dinner party, lingua - enjoy the π. :-)

                                                                                                                                                                  1. re: LindaWhit

                                                                                                                                                                    Unfortunately, I don't know yet if there will be π.... I never asked my friend to make one. Maybe I should now? :-)

                                                                                                                                                                    1. re: linguafood

                                                                                                                                                                      Well, you DO need dessert. :-P

                                                                                                                                                                      1. re: LindaWhit

                                                                                                                                                                        Sent my man out to get TJ's lemon bars. Apparently he didn't feel like stopping there, so now we got Bahlsen waffle cookies instead. High hopes for a surprise key lime π remain......

                                                                                                                                                                2. re: linguafood

                                                                                                                                                                  Oooh, I'll come, too. I think I can hit the ground at about 6:25 am?

                                                                                                                                                                  1. re: alliegator

                                                                                                                                                                    Maybe you can have some leftovers (we *should* have some, unless we all behave like the pigs we are -- 7.5 lbs. of pork for 5 people?) with breakfast!

                                                                                                                                                                    Just don't expect to be picked up at the tiny airport, we'll be sleeping in. Hey, I'll even throw some eggs benny on top if you like :-)

                                                                                                                                                                    1. re: linguafood

                                                                                                                                                                      Hehe, I'd just pick at whatever's left. That shaky little flying tube and the early hour generally leave me in a grazing mood.

                                                                                                                                                                      1. re: linguafood

                                                                                                                                                                        now you've done it. leftover smoked pork and eggs benny? see you in a bit. π or no π.

                                                                                                                                                                        1. re: mariacarmen

                                                                                                                                                                          I WANT ∏. ∏∏∏∏∏∏∏∏∏∏∏!!!!

                                                                                                                                                                    2. re: linguafood

                                                                                                                                                                      Sound delicious! You guys know how to party.

                                                                                                                                                                    3. Tonights dinner is pot luck. Its for my sons school and should be a fun night. Its a "harvest" theme and while the big things were assigned there should be some fun surprises. Its adults only so it will be nice to have a night out too.

                                                                                                                                                                      1 Reply
                                                                                                                                                                      1. re: foodieX2

                                                                                                                                                                        Let us know all the potluck goodies!

                                                                                                                                                                      2. The kitchen clean out is going well and with no other options because I wouldn't let myself buy anything at the store today and didn't want to defrost another chicken breast I had a flashback to tuna spaghetti so tonight will be an old school favorite. I always forget about this classic.

                                                                                                                                                                        Dinner will be canned tuna sauteed in olive oil with garlic, bacon and mushrooms. I do have some of the recently discovered caramelized onion cheese so that will be throw in at the end and the whole thing served over shredded zucchini. (cheese and seafood..oops!)

                                                                                                                                                                        1. It has been gorgeous here until just now. We've been enjoying our new town's fall festival and had drinks and street food last night and a coffee and hot dog for lunch today but the party's over weather wise. So WFD is a meat loaf to Mr. Berheenia's delight. Not that he minds a charcoal grill and a bounty of vegetables from the Farmers Market to grill but that's on hold for now- hopefully tomorrow the rain will clear out. Our neighbor brought over the rest of his basil- what a great neighbor! I think a final pesto will be the base of a quiche for lunches next week. Thanks to you all on WFD I have pork tenderloin on the brain. I think I need to hunt one down next week.

                                                                                                                                                                          1. This was breakfast but would work for dinner--just replace the coffee with a cold beer.

                                                                                                                                                                            Pork barbecue tacos with fried eggs, scallions & hot sauce.

                                                                                                                                                                             
                                                                                                                                                                            2 Replies
                                                                                                                                                                            1. re: rjbh20

                                                                                                                                                                              oh my heart skipped a beat! so drool-worthy.... i'll take a bloody mary with mine.

                                                                                                                                                                              1. re: mariacarmen

                                                                                                                                                                                Maybe a Bloody Maria, made with tequila? Not that I have any direct experience, but I suspect this combination would work well as a hangover remedy.

                                                                                                                                                                            2. Last night's brats went over well.
                                                                                                                                                                              But, much to my dismay, tonight we shall dine at the Garden of Olives. After giving their menu a glance, I'll probably just go the chicken parm direction. Y'know, that dish that weighs more than a sack of flour.
                                                                                                                                                                              Says mangator: "I can't believe you're related to these cretins". I think it's a compliment.
                                                                                                                                                                              I'm already plotting my first meal for when they're gone. Salmon will be had...

                                                                                                                                                                              2 Replies
                                                                                                                                                                              1. re: alliegator

                                                                                                                                                                                Whenever SO's dad comes to town we go to Olive Garden as it's his favorite restaurant (ack) and they don't have it where they're from. But you know, it's not as terrible as most people say. I had some kind of herby lemon chicken thing last time and it was decent. I don't see it on the menu now so maybe it was a special or seasonal thing. Now, it was totally something I could have easily made at home but as I was forced to go there, it wasn't bad at all. I don't think you can go wrong w/ chicken parm, I feel like it's hard to screw that up.

                                                                                                                                                                                1. re: juliejulez

                                                                                                                                                                                  I have a GC from Darden who is Olive Garden that I have to use up- it's from last xmas.

                                                                                                                                                                              2. Who went apple picking today at Smolak Farm expecting to get to try antique apples I've never tried much less even heard of, such as Sops of Wine, Fameuse Snow, Pink Pearl, James Grieve, Pound Sweet, and Sheepnose? Only to find that the orchard at the farm that houses the antique apple trees isn't going to open up until next weekend?

                                                                                                                                                                                This girl. :-/ Oh well. Still went picking with a 1/2 peck bag and chose some Cortlands, Braeburns, Cameos, Macouns, and Mutsu apples. We'll see if I go back next weekend to get some of the antique apples.

                                                                                                                                                                                Picked up some sweet Italian sausage at Butcher Boy Marketplace for soup tonight. I've *got* to use up some of the kale in my fridge or freeze more of it, so I'm doing both. A Sausage, Kale and White Bean Soup is on the menu for tonight, along with a crusty roll and some salad alongside.

                                                                                                                                                                                A lb. of sausage was squoze out of their casings and browned in a large stockpot with some olive oil and 1 medium-sized onion that was roughly chopped. Let that cook for about 5 minutes, then added a quart of chicken stock and 4 medium potatoes, peeled and chopped, a can of cannellini beans, undrained, and 1 cup of diced CSA tomatoes that I had frozen (just added them in frozen). Brought it to a boil, then turned the heat to simmer and let it go for about 15 minutes.

                                                                                                                                                                                Added a colander full of kale - I think about 5 or 6 large leaves? - that were stemmed and chopped, then washed. Also added about a tsp. of freshly ground pepper. No salt was needed - guess the cannellini beans and sausage had enough. Will let that simmer for awhile.

                                                                                                                                                                                Picked up some crusty baby baguettes at Butcher Boy as well, so I'll heat one up in the convection oven. And the wine was just poured. :-)

                                                                                                                                                                                I'll deal with those apples tomorrow, said Scarlett!

                                                                                                                                                                                13 Replies
                                                                                                                                                                                1. re: LindaWhit

                                                                                                                                                                                  Perfect soup for the weather we got down here.

                                                                                                                                                                                  1. re: linguafood

                                                                                                                                                                                    I think that weather is coming our way overnight, lingua.

                                                                                                                                                                                    1. re: LindaWhit

                                                                                                                                                                                      I won't be missing it :-)

                                                                                                                                                                                      We got a pickup softball game planned for tomorrow afternoon.

                                                                                                                                                                                      Rain, rain, go away!!

                                                                                                                                                                                      1. re: linguafood

                                                                                                                                                                                        Our very fun neighborhood flea market was a wet muddy fiesta today. I enjoy an occasional day but with winter coming I can do without it.

                                                                                                                                                                                  2. re: LindaWhit

                                                                                                                                                                                    Fiddly dee.

                                                                                                                                                                                    Supper sounds good. Wine is important.

                                                                                                                                                                                    1. re: LindaWhit

                                                                                                                                                                                      LindaWhit we are on a similar wave length... Weather has turned into almost winter here virtually overnight so WFD tonight became ham hock and mixed bean soup w/cavolo nero and fresh tomatoes.

                                                                                                                                                                                      Love being able to mine the freezer, pantry and refrigerator and come up with smoked ham hocks, mixed dry beans, fresh thyme from the mini-herb garden on the deck, dry farmed Early Girl tomatoes and cavolo nero from local Farmer's Market, carrots, celery and onion from the frig.... Few hours later, yummy soup!

                                                                                                                                                                                      Last night was a faux pho done with rice noodles, pan-fried tofu, fried egg, furikake and sriracha.

                                                                                                                                                                                      p.s. This is a great thread!

                                                                                                                                                                                      1. re: RWCFoodie

                                                                                                                                                                                        welcome RWCFoodie! i remember meeting you! and your ham hock dish sounds wonderful. tho i think the weather is going to to go back to a brief summer stint this week...

                                                                                                                                                                                        1. re: RWCFoodie

                                                                                                                                                                                          Welcome, RWCFoodie! The WFD thread is always inventive, fun, and very welcoming. We *LOVE* seeing what's going on in everyone's kitchens.

                                                                                                                                                                                          1. re: RWCFoodie

                                                                                                                                                                                            Sounds like two belly warmers in a row. Color me jealous. Welcome to WFD.

                                                                                                                                                                                            1. re: RWCFoodie

                                                                                                                                                                                              Tks for the warm welcome, mariacarmen, LindaWhit and suzigirl - I love reading about everyone's dinners - great inspration!

                                                                                                                                                                                              And yes, mariacarmen, I remember meeting you too - at Ler Ros I believe. Today it's back to summer so will probably fire up the grill this evening.

                                                                                                                                                                                              1. re: RWCFoodie

                                                                                                                                                                                                yep, that's where it was!

                                                                                                                                                                                                we're enjoying a bit of summer here too, still - 71 degrees today and just lovely out.

                                                                                                                                                                                              2. re: RWCFoodie

                                                                                                                                                                                                Nice to see you around these parts, RWC! I'm a noob on WFD too. It is good fun, full of great cooks. You're in for a treat.

                                                                                                                                                                                                1. re: grayelf

                                                                                                                                                                                                  Tks grayelf! Love reading everyone's ideas. Great inspiration...

                                                                                                                                                                                            2. no cooking, once again. It's the Oldster's 85th birthday, and i brought him homemade (not ours) Salteñas, his favorite Bolivian treat. We're taking him out to good steakhouse tonight, where he can indulge in a fat prime rib, and also show him the first glimpse of the new span of the Bay Bridge, all lit up at night.

                                                                                                                                                                                              9 Replies
                                                                                                                                                                                              1. re: mariacarmen

                                                                                                                                                                                                Happy Birthday to the Oldster. Have a nice dinner.

                                                                                                                                                                                                1. re: mariacarmen

                                                                                                                                                                                                  Sounds delish, the prime rib in particular :-)

                                                                                                                                                                                                  1. re: linguafood

                                                                                                                                                                                                    Last night I tried basa for the very first time. It's always previously frozen here so I have eschewed it (I'm spoiled about always eating fresh fish as dear old dad worked for the dept of fisheries forever). The texture was okay but it tasted quite muddy, similar to catfish when it's not optimal. Is that usual for basa, o wise WFD minds?

                                                                                                                                                                                                    Dinner tonight will be at a newish place in town http://homerstreetcafebar.com/wp-cont... known for rotisserie chix etc. Hoping the feature roast will be something interesting as we've been eating lotsa fine roast chicken at home lately. The inlaws are in town, hence the special meal.

                                                                                                                                                                                                    1. re: grayelf

                                                                                                                                                                                                      Great menu, grayelf! Had to go look up the garganelli pasta - very interesting!

                                                                                                                                                                                                      1. re: LindaWhit

                                                                                                                                                                                                        Alas, it read better than it ate. Overall, a bit bland, especially compared to our wonderful meal at Tuc earlier this week. But the choc pud with cocoa nibs, sponge toffee and Maldon salt (almost) made up for it.

                                                                                                                                                                                                        1. re: grayelf

                                                                                                                                                                                                          Ahhh, bummer. But I love chocolate pudding. :-D

                                                                                                                                                                                                  2. re: mariacarmen

                                                                                                                                                                                                    Sounds like a great night, MC. Enjoy and birthday wishes to the oldster!

                                                                                                                                                                                                    1. re: mariacarmen

                                                                                                                                                                                                      Hope the Oldster enjoys his prime rib!

                                                                                                                                                                                                      1. re: mariacarmen

                                                                                                                                                                                                        Happy Birthday to your Oldster and may his prime rib be the best ever!!!

                                                                                                                                                                                                      2. I got lucky at the butcher today, they over ordered so it was one of those unannounced/ lucky enough to be there sales. Ribeye at half price (I bought 12, half thick, half thin,) grass fed roasts and strips 30% off (I bought a few of each.) BISO Chx thighs at some stupid low price (bought many pounds....) I played with my new favorite kitchen toy (vac sealer,) and packaged everything when I got home... the freezer is fat and happy.

                                                                                                                                                                                                        We'll be splitting one of the huge ribeyes for dinner, grilled asparagus on the side and I'm betting I need to pick eggplant again so a batch of grilled caponata sounds in order. It'll be nice, all I'll have to do inside is prep, chop the grilled veggies and make cocktails (TBD.) The night's are cooling into the 60s so we'll probably be found on the porch tonight.

                                                                                                                                                                                                        13 Replies
                                                                                                                                                                                                        1. re: weezieduzzit

                                                                                                                                                                                                          Wow. What a haul. I would have loved to stumble across that deal. Enjoy the meat bounty.

                                                                                                                                                                                                          1. re: suzigirl

                                                                                                                                                                                                            Thank you, Suzi, we will! It sounds like your dinner is beefalicious as well.

                                                                                                                                                                                                            1. re: weezieduzzit

                                                                                                                                                                                                              Moo, moo, moo. Love me a slab of cow. I bet your caponata would be great with beef. I wish my man liked eggplant.

                                                                                                                                                                                                            2. re: suzigirl

                                                                                                                                                                                                              "Enjoy the meat bounty" may be my favourite WFD line so far ;-).

                                                                                                                                                                                                              1. re: grayelf

                                                                                                                                                                                                                :-)

                                                                                                                                                                                                            3. re: weezieduzzit

                                                                                                                                                                                                              Wow, my dream come true, enjoy!

                                                                                                                                                                                                              1. re: fldhkybnva

                                                                                                                                                                                                                I thought of you while I was buying it. :)

                                                                                                                                                                                                                No caponata tonight, easy sides instead- just grilled asparagus and eggplant. The man brought me an awesome surprise tonight that took a while to get delivered so it's too late to take too long cooking (the top of a 50's carousel that looks like a big scalloped clamshell- we're going to turn into a planter for my herb garden. It's about 6' across. Totally cool.)

                                                                                                                                                                                                                1. re: weezieduzzit

                                                                                                                                                                                                                  Oooh! Picture, please!

                                                                                                                                                                                                                  1. re: weezieduzzit

                                                                                                                                                                                                                    You must have inspired me this morning. I am trying to avoid adding more meat to the freezer, but my favorite butcher apparently was hard at work this morning and there were so many perfect looking steaks including my favorite large end cut ribeye and thick cut flat iron steaks so I couldn't resist. Hopefully we'll both have a wonderful beefy fall.

                                                                                                                                                                                                                    1. re: fldhkybnva

                                                                                                                                                                                                                      We're such bad influences on each other.... I just found Kerrygold Dubliner cheese for 99 cents a package.... so I bought 10 (I left about 7 on the shelf, I'm not bein' a hog.)

                                                                                                                                                                                                                      1. re: weezieduzzit

                                                                                                                                                                                                                        Oh crap, now my mission to stop hoarding cheese is doomed! And, 99 c a package, where are you finding these deals?

                                                                                                                                                                                                                        1. re: fldhkybnva

                                                                                                                                                                                                                          Today it was the stupidmarket! I just ran in to grab a bag of Peet's (I panic when the bag of coffee hits half empty, we must NEVER run out of coffee.... ) and saw them. Couldn't resist.....

                                                                                                                                                                                                                          1. re: weezieduzzit

                                                                                                                                                                                                                            That's how they get me too. I told myself not to go today since I didn't need anything in particular and go figure... hit the jackpot. Enjoy the bounty!

                                                                                                                                                                                                              2. Tonight's dinner was brought to us by the COTM - Bourbon-Coke Meatloaf with Pepper Gravy. DH had his as suggested in the book, as an open-faced sandwich with a sunnyside-up egg on top. I ate mine straight up. Either way, it was FABULOUS. Tater tots on the side. Brown butter chocolate chip cookies are coming up next.

                                                                                                                                                                                                                1. Tonight is porterhouse steaks on the grill, sauted spinach and leftover cheddar horseradish mashed made into potato cakes. And i am cooking a a huge peach and a banana that is to brown to eat out of hand and cooking them with a squirt of maple syrup and cinnamon and serving it warm over vanilla ice cream.

                                                                                                                                                                                                                  1. Saucisson de fruits de mer au beurre blanc followed by poulet a la crapaude, haricots verts & Brabant potatoes with Parmigiano, black pepper & truffle oil.

                                                                                                                                                                                                                     
                                                                                                                                                                                                                     
                                                                                                                                                                                                                    4 Replies
                                                                                                                                                                                                                    1. re: rjbh20

                                                                                                                                                                                                                      Quite a mouthful '-D

                                                                                                                                                                                                                      1. re: rjbh20

                                                                                                                                                                                                                        I wish for all those things.

                                                                                                                                                                                                                        1. re: gini

                                                                                                                                                                                                                          It was a good combination. All out of inventory.

                                                                                                                                                                                                                          1. re: rjbh20

                                                                                                                                                                                                                            Great inventory! I thought I was doing well with smoked ham hocks in the freezer, dry beans in the pantry and fresh garden tomatoes from Farmers Market :-)

                                                                                                                                                                                                                      2. I'm home so seldom these days (business travel 75-80% of time between now and end of Dec!!). I have little time to cook and even less time to indulge in my CH addiction!

                                                                                                                                                                                                                        That said, it's nice to be home this weekend. Tonight it's likely no surprise that mr bc wanted Italian. A trip to the market inspired the meal.

                                                                                                                                                                                                                        To start, I made a fig/fennel jam that was spread atop pecorino topped crostini I'd baked off 'til golden. On top, a slice of Mutsu apple and two kinds of Pecorino. A Pecorino Romano and a Peppercorn Pecorino Toscano. I preferred the latter but mr bc is a traditionalist and he was all about the PR version.

                                                                                                                                                                                                                        To follow we're having Gnocchi in a Roasted Baby Pumpkin and Caramelized Leek Sauce. I love roasting those beautiful baby pie pumpkins and our Golden Retriever Chowhound loves when I do so. He parks himself right in front of the oven in anxious anticipation of licking the roasting pan!!

                                                                                                                                                                                                                        Though it likely goes without saying, mr bc has us well covered w wine...and more wine!! ; )

                                                                                                                                                                                                                        Here's the app...gnocchi to follow.

                                                                                                                                                                                                                         
                                                                                                                                                                                                                         
                                                                                                                                                                                                                        4 Replies
                                                                                                                                                                                                                        1. re: Breadcrumbs

                                                                                                                                                                                                                          I have a sweet image of your chowpup posted up for his roasting pan treat. :-) Nice dinner in the works. Enjoy it and the wine. Have a glass for me. I can't drink it anymore, tummy issues.

                                                                                                                                                                                                                          1. re: Breadcrumbs

                                                                                                                                                                                                                            wow, gorgeous! i feel the urge to do something figgy now, Sunday....

                                                                                                                                                                                                                            1. re: Breadcrumbs

                                                                                                                                                                                                                              The whole meal sounds terrific!

                                                                                                                                                                                                                              1. re: Breadcrumbs

                                                                                                                                                                                                                                Thanks all! Here's the gnocchi.

                                                                                                                                                                                                                                 
                                                                                                                                                                                                                                 
                                                                                                                                                                                                                              2. Life is pretty good at my temporary Left Coast lodgings. WFD last night was omakase at my favorite sushi joint. Unbelievably good. Tonight I cooked in. Two small lamb chops were marinated in lemon juice, olive oil and lots of very pungent fresh local garlic and grilled on the very nice gas grills provided for guests' use. Sides were wonderful local organic small potatoes and a salad of local lettuce and local red grapefruit. (It was supposed to have avocado too but it was past its prime.) I also found a half bottle of yummy velvety Zinfandel to take the dinner over the top. You Californians have the most wonderful local ingredients to work with!

                                                                                                                                                                                                                                1 Reply
                                                                                                                                                                                                                                1. re: GretchenS

                                                                                                                                                                                                                                  alright, GS, we may have to make me drive to meet you next time, to your omakase joint! your homemade dinner sounds fantastic too.

                                                                                                                                                                                                                                2. Dinner tonight is a popular choice around here this week-pork tenderloin. I haven't made my favorite stuffed piggy in a whole and was inspired by the twisty twirly pesto tenderloin. I roasted plum tomatoes Friday and puréed then into a thick sauce. The tenderloins will be filleted and stuffed with fresh basil, spicy Italian sausage mixed with some of the sauce and aged provolone and served with extra sauce and a sprinkle of parmesan.

                                                                                                                                                                                                                                  I have a few a baby zucchini j found at TJs and couldn't resist so the plan is to roast quickly with olive oil and red pepper flakes. I rarely cook zucchini because I make it a mushy mess. Any tips for these little guys?

                                                                                                                                                                                                                                  8 Replies
                                                                                                                                                                                                                                  1. re: fldhkybnva

                                                                                                                                                                                                                                    How about making zucchini carpaccio? Slice as raw thin as you can and sprinkle with lemon juice, chopped mint and chives, sea salt, ground pepper, and Parm. Regg. curls. Super good and easy!

                                                                                                                                                                                                                                    1. re: ChristinaMason

                                                                                                                                                                                                                                      Wow, that sounds great. I was pondering something similar, marinated zucchini with red wine vinegar.

                                                                                                                                                                                                                                      1. re: ChristinaMason

                                                                                                                                                                                                                                        I'm a big fan of the carpaccio, it's a fave thing to do with zukes when I'm up to my eyeballs in them, but I like to do them in ribbons with a veg peeler instead of in rounds.

                                                                                                                                                                                                                                        1. re: weezieduzzit

                                                                                                                                                                                                                                          Good idea; I'll have to remember that.

                                                                                                                                                                                                                                      2. re: fldhkybnva

                                                                                                                                                                                                                                        If you can grill the zukes, do so.

                                                                                                                                                                                                                                        1. re: LindaWhit

                                                                                                                                                                                                                                          Do you ever broil?

                                                                                                                                                                                                                                          1. re: fldhkybnva

                                                                                                                                                                                                                                            I've not done so since I left my parents' house many many many years ago. I don't see why it wouldn't work.

                                                                                                                                                                                                                                        2. re: fldhkybnva

                                                                                                                                                                                                                                          You can grate them and a quick saute with a little butter s&p and a hint of nutmeg.

                                                                                                                                                                                                                                        3. I'll be back in the kitchen after my short break. I'm craving something lighter after my weekend of hockey arena/stadium food, and a very late dinner last night that may or may not have included a 12:30am trip to McDonald's on the way home from the football game (Wyoming won, yay!).

                                                                                                                                                                                                                                          So, tonight I'm making the Asian Turkey meatballs from skinnytaste.com. I'll also make an asian-style BBQ sauce to top the meatballs with, and then serve with brown rice, and some snap peas in a sriracha ginger sauce (courtesy of Kalyn's Kitchen).

                                                                                                                                                                                                                                          1. I have a seasoned London Broil steak in the fridge chilling uncovered on a rack. That will be seared, sliced against the grain, and served over mixed greens and tomatoes. We'll probably have that carnival squash I skipped earlier this week, roasted with warm spices.

                                                                                                                                                                                                                                            1. Well, the butt came out quite nicely! Despite my thermometer's usual mind-fuck (pretending that the inside temp keeps going down when that's impossible), the pork was pull apart tender -- I took the bone out before serving, and nice & smoky.

                                                                                                                                                                                                                                              Served it with a selection of bbq and hot sauces & cole slaw. Our friends brought wonderful roasted vegetables, a potato gratin with gruyere and bleu cheese, and for our pescatarian, we had some baked salmon with lots of lemon juice, s&p.

                                                                                                                                                                                                                                              I gotta say, tho -- next thing I smoke better take less than 12 hours. That's a PITA to coordinate timewise.

                                                                                                                                                                                                                                               
                                                                                                                                                                                                                                              3 Replies
                                                                                                                                                                                                                                              1. re: linguafood

                                                                                                                                                                                                                                                Mmm. That looks like some smoky goodness.

                                                                                                                                                                                                                                                1. re: linguafood

                                                                                                                                                                                                                                                  My thermometer also needs to go back to thermal foundations 101. The butt looks great and the potato gratin...what a great combination of cheeses those must have been some nice sharp zingy taters

                                                                                                                                                                                                                                                  1. re: linguafood

                                                                                                                                                                                                                                                    looks great, i can smell the smokiness from here.... did you get your PIE??

                                                                                                                                                                                                                                                  2. Well we aren't going to waste this beautiful day watching the NFL. Stupid cable has the Giants game on. This is New England not New York. What idiots programmed this game for western Mass and Conn? So off to find something better to do- I think a drive somewhere to pick up some protein for WFD and cook out. Too steamed to stay in.

                                                                                                                                                                                                                                                    3 Replies
                                                                                                                                                                                                                                                    1. re: Berheenia

                                                                                                                                                                                                                                                      Oooohhhh! WTH? I have a friend who lives a bit south of you in CT and she's as ticked as you - she and her husband went out to watch the game.

                                                                                                                                                                                                                                                      1. re: LindaWhit

                                                                                                                                                                                                                                                        I had just inhaled the leftover take-out from Friday so was too full to go to a restaurant. The good news is that I got a PORK TENDERLOIN for dinner! Got some shallots, an apple and a butternut squash for sides. And the Pats won big time - wine and beer are chilling.

                                                                                                                                                                                                                                                        1. re: Berheenia

                                                                                                                                                                                                                                                          Good dinner, AND a great game. :-)

                                                                                                                                                                                                                                                    2. Feels like fall in our part of Ohio today so soup is on the menu. Beef and mushroom barley is simmering happily on the stove and there is a loaf of sourdough in the oven. I'm sure wine will be had as well but for now a boulevardier is calling....

                                                                                                                                                                                                                                                      2 Replies
                                                                                                                                                                                                                                                      1. re: FlyerFan

                                                                                                                                                                                                                                                        Good choice on the soup, FlyerFan!

                                                                                                                                                                                                                                                        1. re: FlyerFan

                                                                                                                                                                                                                                                          very nice. that sounds like a delicious fall menu!

                                                                                                                                                                                                                                                        2. HUGE downpour early this morning woke me up at 5:15....and I woke up to a headache as well, one of those :::pulse, pulse, pulse::: ones. Closed the 2nd bedroom windows, took some Advil, and went back to sleep.

                                                                                                                                                                                                                                                          Woke up again at 8:15 - no rain, but still had a headache, although the pulsing was mostly gone. Cawfee and a fried egg breakfast helped, but still a dull ache 6+ hours later. Water and Advil have been my friend. Geez - I only had 1 glass of wine last night! LOL

                                                                                                                                                                                                                                                          I peeled, cored and sliced up about 30 assorted apples from yesterday's apple picking to make my Triple Apple Applesauce - Cortlands, Braeburns, Granny Smiths, Cameos, Macouns, and Mutsu apples. Interestingly, the Macouns have the least flavor.

                                                                                                                                                                                                                                                          Added 2 cups of unpasteurized apple cider (from last season and defrosted), 3 Tbsp. of Calvados apple brandy, and 1 cup of dark brown sugar. It was brought to a boil, then turned down to a simmer and stirred on occasion for about an hour until it got to the right consistency. I like chunky applesauce - the stirring should break down the apples well enough, but if you *must* have smooth applesauce, take a stick blender to the whole lot of it. I ended up using my potato masher a couple of times to get it to the consistency that I wanted.

                                                                                                                                                                                                                                                          Made my decision on tonight's dinner yesterday at Butcher Boy Marketplace - picked a 1-1/2" thick slice of maple-honey baked ham for mac & ham & cheese. I'll be making 4 small foil containers for the freezer for Mom as well as some for myself.

                                                                                                                                                                                                                                                          Will use Cabot's white extra-sharp, Tillamook yellow sharp cheddar, and some Gruyere. Also remembered that I have some buttermilk to use up, so I'll split the amount of liquid - some buttermilk, some 1% milk - for the sauce. A simple Panko crumb topping (with extra grated cheese).

                                                                                                                                                                                                                                                          A salad alongside.

                                                                                                                                                                                                                                                          3 Replies
                                                                                                                                                                                                                                                          1. re: LindaWhit

                                                                                                                                                                                                                                                            (Standing here with a sheepish grin and a spoon) Can i have a bite of applesauce? Mmm. It sure sounds good. And Mac and cheese with ham to boot. Your belly will be very happy. Now if you can get your head to cooperate.

                                                                                                                                                                                                                                                            1. re: suzigirl

                                                                                                                                                                                                                                                              LOL! Sure - here you go. :-) I even added some ground ginger to one of the containers (didn't add it to the entire pot, in case Mom wants some applesauce - she's not a fan of ginger). I know it's way more expensive to make my own applesauce, but at least I know which apples are going into it, and I can adjust it to be as thick, thin, tart or sweet as I want.

                                                                                                                                                                                                                                                              I need to remember to bring some into work for Scooby snacks instead of pretzel logs.

                                                                                                                                                                                                                                                              1. re: LindaWhit

                                                                                                                                                                                                                                                                .... you go girl!
                                                                                                                                                                                                                                                                Applesauce! I am making a big batch today. I gathered a bunch from several apple trees on my property, in the crockpot with a bit of sugar and cinnamon sticks. Dessert will be warm chunky applesauce with a shot of calvados over the top with some whipped cream!

                                                                                                                                                                                                                                                          2. Last night's dinner out for the Oldster's birthday was fab. he ended up getting a super tender short rib dish instead of prime rib, which he loved. came with a wonderfully creamy and buttery cauli puree - super silky smooth. my sister and i split a giant aged rib-eye that came with chanterelles and a choice of toppings - we chose miso truffle butter and a bernaise sauce. the sauce came on the side, the butter came on the steak. both were completely unnecessary and actually a distraction from the melting deliciousness of the steak - even the chanterelles. for the table, we shared creamed spinach, mashed potatoes (which my father could not stop eating) and mac-n-cheese. All wonderful. All with an amazing view of the Bay Bridge and its newish twinkley lights. The Oldster enjoyed.

                                                                                                                                                                                                                                                            tonight, the BF wants me to make the two rib-eyes, which i purchased yesterday with his new indoor grilling technique in mind, but he says he's not prepared, so they'll go into the CI grill pan and finish in the oven, as they're nice and thick. alongside i think i'm doing something sauteed with kale and bacon, and lentils, since i have them cooked already, and a splash of sherry vinegar. not sure what else, but maybe spuds of some sort. and the BF's composed butter to slather on the steaks.

                                                                                                                                                                                                                                                            also going to brine some thick-cut pork chops in buttermilk and some combo of spices for tomorrow night's dinner.

                                                                                                                                                                                                                                                            8 Replies
                                                                                                                                                                                                                                                            1. re: mariacarmen

                                                                                                                                                                                                                                                              You're going to have had a Steakalicious Weekend, mc!

                                                                                                                                                                                                                                                              And kale, huh? Hmmmph. :-P

                                                                                                                                                                                                                                                              1. re: LindaWhit

                                                                                                                                                                                                                                                                oh, Linda, another thing i'm going to have to think about every time i make it? "uh-oh, LW isn't going to like this!" (: i've been eating kale salads all week - love the stuff!

                                                                                                                                                                                                                                                                1. re: mariacarmen

                                                                                                                                                                                                                                                                  LOL! Nah - I don't mind kale the way I dislike cilantro. It's my CSA not knowing when to STOP giving it to us that I dislike! :-)

                                                                                                                                                                                                                                                                  And I don't know that I could eat it raw. It has to be cooked for me - as is evidenced by the three 2.5 cups of sausage, kale and white bean soup I tucked into the freezer a little while ago.

                                                                                                                                                                                                                                                                  1. re: LindaWhit

                                                                                                                                                                                                                                                                    that IS you!!! over on that other playground! you sneaky little so-and-so..... :)

                                                                                                                                                                                                                                                                    if you do this new thing i read about (new to me) - rubbing the kale - it softens it up quite a bit. you chop it up very fine, drizzle with a good amount of olive oil and lemon juice, then just massage the hell out of it. i made a big bowl monday and added things (lentils, one day, chickpeas and artichoke hearts were the fave) to it throughout the week for work lunches, , and it got softer and softer without ever getting wilty.

                                                                                                                                                                                                                                                                    1. re: mariacarmen

                                                                                                                                                                                                                                                                      I was wondering if you'd figure it out. :-P

                                                                                                                                                                                                                                                                      And quite frankly, I'd prefer getting the massage. Perhaps not with olive oil and lemon juice, however. But we'll see what shows up in the CSA tomorrow.

                                                                                                                                                                                                                                                              2. re: mariacarmen

                                                                                                                                                                                                                                                                Everything sounds so yummy. What a laundry list of goodness.

                                                                                                                                                                                                                                                                1. re: mariacarmen

                                                                                                                                                                                                                                                                  the Oldster's birthday dinner sounds fantastic!!

                                                                                                                                                                                                                                                                  1. re: GretchenS

                                                                                                                                                                                                                                                                    Thanks, GS, it was!

                                                                                                                                                                                                                                                                2. Leftover pork that I will actually pull in order to mix the fattier with the drier parts. Some 'cue sauce (mixed with scotch bonnet sauce) all over it & cole slaw on the side.

                                                                                                                                                                                                                                                                  Super-sore from 2 hours of our pickup softball game. 3 teams with 4 players each. My team won. Woot.

                                                                                                                                                                                                                                                                  We old.

                                                                                                                                                                                                                                                                  1. Well - again I have been a crazy-maker of work and tastyness for fellow local chowhounds....

                                                                                                                                                                                                                                                                    Cooked up 15 dozen cocktail cookies (read; savory cookies that go good with wine) for a gal I met at the farmer's market who's husband is a sculptor, and was having an open house this weekend. Read; my cookie project with their wine, and fine refined guests, to get the word out about my newest retail possible project.

                                                                                                                                                                                                                                                                    Went well! Got a call today that the Smoked Parika/Rosemary (slightly sweet) with smoked salt on top was the big hit. The Lemon-Thyme parmesan was second in command, and dragging in third was the Cabernet/Cocoa Fleur de Sel de Guerande ....

                                                                                                                                                                                                                                                                    I am tired, but excited that my rainy Sunday, and attempt at Boeuf bourguignon smells delish! from the oven.

                                                                                                                                                                                                                                                                    Lot's of browning on top of the stove, and now I smell smells from the oven, and wait for final results.

                                                                                                                                                                                                                                                                    Hope your all having a fine Sunday, as the true Fall rolls in...

                                                                                                                                                                                                                                                                    2 Replies
                                                                                                                                                                                                                                                                    1. re: gingershelley

                                                                                                                                                                                                                                                                      gingershel, those cookies sound AMAZING!!! So glad it was well received - you enjoy that boeuf bourguignon - you deserve it!

                                                                                                                                                                                                                                                                      1. re: gingershelley

                                                                                                                                                                                                                                                                        Agreed, those cookies sound right up my alley!

                                                                                                                                                                                                                                                                      2. My bf has had a hankering for fried chicken and i don't feel like stinking up the house. So, Popeye's chicken, red beans and rice, green beans and biscuits. Maybe mashed potatoes and gravy, if he feels the need to order extras. Here's to hoping.

                                                                                                                                                                                                                                                                        1 Reply
                                                                                                                                                                                                                                                                        1. re: suzigirl

                                                                                                                                                                                                                                                                          Wow, guests? Such a great meal to kick off fall and a Sunday night winner! Enjoy!

                                                                                                                                                                                                                                                                        2. I'll offer commentary on all your wonderful dinners tomorrow. But wanted to say that we've reached a suitable agreement tonight and will Hit the Hut. Extra cheez, pep, ham, onions and green pepper for moi!

                                                                                                                                                                                                                                                                          1 Reply
                                                                                                                                                                                                                                                                          1. re: alliegator

                                                                                                                                                                                                                                                                            Woohoo! I am not the only one indulging tonight. Enjoy Allie!

                                                                                                                                                                                                                                                                          2. Tonight was comfort food! Arepa's! Arepas made with cotija cheese, stuffed with pulled pork and melty cheddar, with roasted cactus salsa, traditional salsa and guac. Mmmmm......

                                                                                                                                                                                                                                                                            1 Reply
                                                                                                                                                                                                                                                                            1. re: sedimental

                                                                                                                                                                                                                                                                              yyyyyyyyum!

                                                                                                                                                                                                                                                                            2. I'm actually back (for real this time). While we have a couple more weekends on the vineyard and a trip down to Miami, I'm only traveling two places during the week between now and New Year's. I could not be more excited - fall is my favorite season and I hope to cook to make up for the last 5 weeks.

                                                                                                                                                                                                                                                                              Tonight:
                                                                                                                                                                                                                                                                              baked mahi mahi (meh - not a super flavorful fish - I really need to stop buying stuff on sale just 'cause it's cheap)
                                                                                                                                                                                                                                                                              some delicious braised bok choy with mushrooms, garlic, ginger
                                                                                                                                                                                                                                                                              sesame snap peas

                                                                                                                                                                                                                                                                               
                                                                                                                                                                                                                                                                              1 Reply
                                                                                                                                                                                                                                                                              1. re: gini

                                                                                                                                                                                                                                                                                I share your feeling on the kind of bland fish. I also find myself buying things when their on sale even though I'm never quite satisfied with them and often cod, mahi mahi and their friends are on sale and I buy up as if it were something I'd been waiting to load up on only to reconfirm my original opinion at the dinner table. Even if it tasted like water, it looked pretty :)

                                                                                                                                                                                                                                                                              2. Dinner tonight for the BF was a pan seared, mesquite seasoned rib eye finished in the oven. I had a slab of lasagna hiding in the freezer that I thawed in the microwave. Steamed broccoli and leftover corn nibblets to go with as well as a garden salad for both of us. His mother's pound cake for dessert.

                                                                                                                                                                                                                                                                                1 Reply
                                                                                                                                                                                                                                                                                1. re: Cherylptw

                                                                                                                                                                                                                                                                                  Pound cake, now that's an old favorite I haven't had in decades! The steak and lasagna sound great and either way if finished with pound cake, you certainly kicked off fall with the right foot.

                                                                                                                                                                                                                                                                                2. Tomorrow night is brisket tacos. I also have some acorn squash that I am thinking of making a side with, but it's not something I work with often so I'm not sure what to make.

                                                                                                                                                                                                                                                                                  4 Replies
                                                                                                                                                                                                                                                                                  1. re: Kontxesi

                                                                                                                                                                                                                                                                                    Looks like it was actually leftover night. Someone forgot to plug in the crock pot.... >.>

                                                                                                                                                                                                                                                                                    1. re: Kontxesi

                                                                                                                                                                                                                                                                                      Eek, I hate when that happens. Usually it's forgetting to hit start on the dishwasher and waking up with no clean dishes. Perhaps it's been cool wherever you live...

                                                                                                                                                                                                                                                                                      1. re: fldhkybnva

                                                                                                                                                                                                                                                                                        Yes, it's been in the 60s mostly. I just cut it on for the night and then stuck it in the fridge for tonight's dinner. No big deal, but I certainly was pissed last night!

                                                                                                                                                                                                                                                                                        1. re: Kontxesi

                                                                                                                                                                                                                                                                                          I can imagine, very frustrating. I'm sure it will be tasty tonight.

                                                                                                                                                                                                                                                                                  2. the BF tried to do the rib-eyes in the broiler, super close to the flame, but it was not happening, so we quickly pulled them out and threw them on the hot CI pan. not overcooked, thank god. i also made the BF's composed butter but added a little red wine. i could have eaten just that out of a bowl, like ice cream.

                                                                                                                                                                                                                                                                                    the kale/bacon/lentil dish was good, with sherry and also a splash of sherry vinegar. crash hot potatoes liberally seasoned with herbes de provence, granulated garlic & onion, a little cayenne, and a bit of powdered sage. they may have been the best thing on the plate. also, an iceberg lettuce and black olive salad with the realtor's garlicky buttermilk dressing.

                                                                                                                                                                                                                                                                                    chops are in a bag marinating in buttermilk, smoked paprika, crushed garlic, aleppo, s&p, and i think that's it. parboiled some farfalle and tomorrow night will finish cooking he noodles, then drizzle with butter and sour cream, and mix it all up with dill.

                                                                                                                                                                                                                                                                                    4 Replies
                                                                                                                                                                                                                                                                                    1. re: mariacarmen

                                                                                                                                                                                                                                                                                      Did I miss the ingredients in the "BF's composed butter?" Who doesn't want to eat butter out of a bowl, sounds like a great recipe.

                                                                                                                                                                                                                                                                                      1. re: fldhkybnva

                                                                                                                                                                                                                                                                                        hahaha!

                                                                                                                                                                                                                                                                                        it was equal parts softened butter and sour cream (maybe a little more butter than s.c.), finely minced garlic, scallions, parsley, salt and pepper. and i splashed some red wine in there. blend all together, then refrigerate until it's time to glob it onto the steak. and the crash hot potatoes. and anything else within reach.

                                                                                                                                                                                                                                                                                        1. re: mariacarmen

                                                                                                                                                                                                                                                                                          Oh yes, perhaps you did tell me this already...this time I'm sending it to email to remember. I've been looking for new compound butter ideas, great way to add variety.

                                                                                                                                                                                                                                                                                          1. re: fldhkybnva

                                                                                                                                                                                                                                                                                            it was just on another post - the one were the BF did his home grilling on the stovetop. no worries! and yes, there are so many ways to riff on them.

                                                                                                                                                                                                                                                                                    2. It rained yesterday. I wanted Noodles and Co. tomato bisque, but then at the last minute I decided to cook instead, I searched for cauliflower soup on the web. I found a roasted cauliflower soup w/cheddar cheese recipe. It was bowl licking good. My only change was to sub sage for the rosemary and chicken stock for veggie stock. I had some cheap garlic croutons as a topping and accompanied it with a crispy chardonnay, cider would be a good pairing too. Tonight I bought a loaf of pugliese bread for sopping up the remaining soup my spoon can't get to. This soup can be made vegan if you use veggie broth and omit the cheese. BTW, I loved the sage in it.

                                                                                                                                                                                                                                                                                      http://www.twopeasandtheirpod.com/roa...

                                                                                                                                                                                                                                                                                      1. hmmm. pic didn't post.

                                                                                                                                                                                                                                                                                         
                                                                                                                                                                                                                                                                                        3 Replies
                                                                                                                                                                                                                                                                                        1. re: mariacarmen

                                                                                                                                                                                                                                                                                          That looks great!

                                                                                                                                                                                                                                                                                          1. re: mariacarmen

                                                                                                                                                                                                                                                                                            I can see the thumbnail, but not the larger picture. Grrrr......really wish Chowhound would fix the issues with pictures!

                                                                                                                                                                                                                                                                                            1. re: mariacarmen

                                                                                                                                                                                                                                                                                              Yum, looks wonderful!

                                                                                                                                                                                                                                                                                            2. Last night was a lamb casserole using the spicing recipe from Nigella Lawson's lamb shanks recipe, with extra tomatoes to use up the tomato mountain. Served with cauliflower blanched and then fried in a mix of garlic, parsley, anchovies and chilli (based on an Ottolenghi recipe). Stewed mirabelle plums and creme fraiche for pudding. All yum although I say so myself.

                                                                                                                                                                                                                                                                                              1. We're back on the pork tenderloin lovers team thanks to many of you. Last winter the ones we bought were too big and came in packs of two tenderloins in a nasty liquid. And then there was the silver skin to deal with. Yesterday we learned the new pricey butcher had individual, less than a pound, perfectly cleaned (!) tenderloins for sale. So we sauteed our 14 oz. darling in grape seed oil and popped it in a 350 oven with some sliced apple, shallots and garlic until it reached 120 F and let it rest while we made up an simple wine and butter sauce in the pan drippings. Oven roasted skin on red and purple potatoes and mashed butternut squash were the sides. I need to work on a dessert other than Blue Bunny mini ice cream cones but I think this meal will be a popular Sunday supper this fall.

                                                                                                                                                                                                                                                                                                1. I have a small whole chicken air-chilling in the fridge. I separated the skin from the meat as much as I could and seasoned everything with salt, pepper, and lemon pepper. That will be dinner, together with some wilted garlic spinach and probably some adorable rainbow baby carrots, which I'll roast in the pan with the bird.

                                                                                                                                                                                                                                                                                                  3 Replies
                                                                                                                                                                                                                                                                                                  1. re: ChristinaMason

                                                                                                                                                                                                                                                                                                    I need to get back in my Zuni groove. I think the fall and winter will invigorate my roast chicken spirit.

                                                                                                                                                                                                                                                                                                    1. re: fldhkybnva

                                                                                                                                                                                                                                                                                                      I'm thinkin' the same thing, it was still MUCH too hot when I made it recently but I love how it warms up the house on a cold fall or winter night. :)

                                                                                                                                                                                                                                                                                                    2. re: ChristinaMason

                                                                                                                                                                                                                                                                                                      I ended up working late, so DH took the lead on dinner. He added some redskin potatoes to the roasting pan with the carrots, and made a white wine sauce for the bird. No greens. Tasty.

                                                                                                                                                                                                                                                                                                      Tonight will be leftover chicken and some kale and sausage soup I pulled from the freezer. It has potatoes in it, which aren't my favorite as they get mealy when frozen. Oh well. Hopefully it can be doctored up. I am cooking a meal to bring to my friends with the newborn again tomorrow.

                                                                                                                                                                                                                                                                                                    3. I guess the residents @casa lingua are just highly suggestible, simple folk.....but while watching that idiotic show on FN, Cutthroat Kitchen, yesterday, it made us both crave grilled cheese and tomato soup.

                                                                                                                                                                                                                                                                                                      So, grilled cheese (sharp cheddar plus TBD, haven't been to the store yet) and tomato soup (homemade, of course) it is.

                                                                                                                                                                                                                                                                                                      I'm also thinking a salad with bitter greens, quartered figs, a little feta and a nice nutty vinaigrette on the side. Gotta have some green, after all '-)

                                                                                                                                                                                                                                                                                                      19 Replies
                                                                                                                                                                                                                                                                                                      1. re: linguafood

                                                                                                                                                                                                                                                                                                        Bacon Bacon Bacon

                                                                                                                                                                                                                                                                                                        1. re: Berheenia

                                                                                                                                                                                                                                                                                                          For the salad or the grilled cheese?

                                                                                                                                                                                                                                                                                                          1. re: linguafood

                                                                                                                                                                                                                                                                                                            I say both.

                                                                                                                                                                                                                                                                                                            1. re: LindaWhit

                                                                                                                                                                                                                                                                                                              and what's wrong with bacon croutons in the soup?

                                                                                                                                                                                                                                                                                                              1. re: mariacarmen

                                                                                                                                                                                                                                                                                                                Dude. As if the toast for the sammich weren't carby enough.

                                                                                                                                                                                                                                                                                                                1. re: linguafood

                                                                                                                                                                                                                                                                                                                  um, i meant the bacon AS croutons.

                                                                                                                                                                                                                                                                                                                  1. re: mariacarmen

                                                                                                                                                                                                                                                                                                                    Ha! That sounds much mo bettah.

                                                                                                                                                                                                                                                                                                              2. re: LindaWhit

                                                                                                                                                                                                                                                                                                                Well -- I'm fresh outta bacon, so I guess I'll be picking some up for tonight's soup-tivities when I get some queso for the grilled cheeeeeeeese!

                                                                                                                                                                                                                                                                                                                1. re: linguafood

                                                                                                                                                                                                                                                                                                                  Channeling your best Wallace & Gromit?

                                                                                                                                                                                                                                                                                                                  very cool.

                                                                                                                                                                                                                                                                                                                  1. re: linguafood

                                                                                                                                                                                                                                                                                                                    I love a bacon grilled cheese when I have a once in a while bread-y treat. I also like a good dose of turkey meat as well, so good. Always dipped in ketchup for me. I thought that was standard but apparently once I moved away from home I realized it's weird.

                                                                                                                                                                                                                                                                                                                  2. re: LindaWhit

                                                                                                                                                                                                                                                                                                                    definitely the grilled cheese.
                                                                                                                                                                                                                                                                                                                    salad? maybe

                                                                                                                                                                                                                                                                                                              3. re: linguafood

                                                                                                                                                                                                                                                                                                                So this tomato soup is shaking out to be quite the delight: sautéd a couple of thick-slice bacon strips (diced) in olive oil until crispy. Then added 3 anchovy filets -- gotta get that umami in there, after all. Next was a whole, finely diced onion until translucent, then a good squeeze of double-concentrate tomato paste. A sploosh of red wine. A whole, diced red pepper. Some cayenne, thyme, oregano & rosemary. A few cloves of garlic, crushed. A whole can of San Marzano 'maters.

                                                                                                                                                                                                                                                                                                                This is all bubbling away. My man's responsibility is the grilled cheese sammich. Got some extra sharp cheddar and some more... extra sharp cheddar.

                                                                                                                                                                                                                                                                                                                Salad's pretty much gonna be what I wrote earlier.

                                                                                                                                                                                                                                                                                                                Still sore as hell from yesterday afternoon's softball shenanigans. At least we won 17-7-2 :-)

                                                                                                                                                                                                                                                                                                                1. re: linguafood

                                                                                                                                                                                                                                                                                                                  Uh, hmm I don't even like tomato soup but is there any extra?This sounds diving and a bowl after my own heart (add some meat of course :). I think you've inspired me to make my first tomato soup. I've really gotten into this make your own thing and this seems great and perfect for freezing. I am a soup fanatic and would love to have a few quick go-to's in the house.

                                                                                                                                                                                                                                                                                                                  I can relate to the soreness blues - I had a pretty tough but great workout this weekend and I'm scooting around like a weirdo because it hurts to bend my legs too much. while some think it's masochistic, it's borderline enjoyable to know my muscles worked hard.

                                                                                                                                                                                                                                                                                                                  1. re: fldhkybnva

                                                                                                                                                                                                                                                                                                                    Tomato soup might be the simplest of all soups to make. I'm not much of a soup person, but since there's a grilled cheese, too.... I think I can handle it :-)

                                                                                                                                                                                                                                                                                                                    1. re: linguafood

                                                                                                                                                                                                                                                                                                                      I love soup and this sounds heartstoppingly good. Mmm, mmm, good to be exact. ;-p

                                                                                                                                                                                                                                                                                                                  2. re: linguafood

                                                                                                                                                                                                                                                                                                                    I imagine you add spices to taste, any estimates on amounts to start? This soup is going on the stove in the next few days, I can't wait. I hope the weather cooperates.

                                                                                                                                                                                                                                                                                                                    1. re: linguafood

                                                                                                                                                                                                                                                                                                                      That sounds really, really good.

                                                                                                                                                                                                                                                                                                                      1. re: linguafood

                                                                                                                                                                                                                                                                                                                        That soup is something that could really make me change my mind about tomato soup!
                                                                                                                                                                                                                                                                                                                        I always think of it as such a one note kind of thing, but wow!

                                                                                                                                                                                                                                                                                                                        1. re: alliegator

                                                                                                                                                                                                                                                                                                                          I agree, I hate tomato soup usually but this is going on the stove on Friday.

                                                                                                                                                                                                                                                                                                                    2. This weekend's random dinner creations were quite surprisingly tasty.

                                                                                                                                                                                                                                                                                                                      Saturday night was a rendition on old-school tuna and pasta - tuna, sardines, anchovies sauteed with olive oil, garlic and pancetta served over a mix of shredded zucchini and crimini mushrooms.

                                                                                                                                                                                                                                                                                                                      Last night I finally had my first taste of my first homemade tomato sauce - roasted tomatoes pureed in the processor. For the sauce, I sauteed shallots and garlic in olive oil, added a splash of red wine and a chunk of Parmesan rind finished with fresh basil. The sauce the was poured over a spicy Italian sausage, basil and aged Provolone stuffed pork tenderloin. I finally figured out what to do with the zucchini and I reminded myself that simple is often best and seasoned with some Cavendar's Greek seasoning and broiled in the oven, they were delicious! I think I'm back on the non-mushy zucchini train.

                                                                                                                                                                                                                                                                                                                       
                                                                                                                                                                                                                                                                                                                       
                                                                                                                                                                                                                                                                                                                      1. Baked coho salmon with a dijon butter glaze, toasted pecans and thyme.

                                                                                                                                                                                                                                                                                                                        Steamed asparagus and wild rice. Some of the dijon butter found its way onto the asparagus. :)

                                                                                                                                                                                                                                                                                                                        I made this during lunch as tonight will be too busy to cook; club meeting at 7 and WoW raid right after that. Mr. Speak will reheat the leftovers. :)

                                                                                                                                                                                                                                                                                                                        1. Really feels like fall today! Took a mental health day so I have had a tomato sauce simmering on the stove all day. Tomatoes, garlic, onion, fresh basil, lots of dried oregano and some healthy pinches of red pepper flakes. This will be served with penne pasta a grilled italian sausages. Not sure on a veggie, I might throw some zucchini on the grill with the sausages or steam up some broccoli.

                                                                                                                                                                                                                                                                                                                          2 Replies
                                                                                                                                                                                                                                                                                                                          1. re: foodieX2

                                                                                                                                                                                                                                                                                                                            Day off, simmering sauce, smell goods all over...this sounds like a perfect fall day! Enjoy your lovely Monday night dinner.

                                                                                                                                                                                                                                                                                                                            1. re: fldhkybnva

                                                                                                                                                                                                                                                                                                                              Thanks Fieldhockey!

                                                                                                                                                                                                                                                                                                                          2. I have a pot of black beans simmering on the stove, which will become a black bean soup later today. I plan on making it fairly spicy with some very good farmer's market serrano peppers. We have some chicken chorizo in the freezer, which were bought when we had some Muslim guests, and those will make an appearance sauteed, sliced and put into the soup. A green salad along side will do it for dinner tonight.

                                                                                                                                                                                                                                                                                                                            1. Trying out a new pork chop recipe tonight... found it on Kalyn's Kitchen. My little boneless chop is marinating in mayonnaise, lime juice, chipotle chile powder, and garlic. As long as the weather cooperates, I'll grill it, along with some zucchini. If the weather doesn't cooperate, I'll just pan cook it.

                                                                                                                                                                                                                                                                                                                              1 Reply
                                                                                                                                                                                                                                                                                                                              1. re: juliejulez

                                                                                                                                                                                                                                                                                                                                So the very odd sounding mayonnaise marinade actually was quite good. I'll make it again, maybe with different flavor combos. Herbs and lemon maybe?

                                                                                                                                                                                                                                                                                                                              2. Sooooooo disappointed in yesterday's dinner! Picked up two fresh young chickens from my CSA Saturday, got up early yesterday and made a jerk inspired rub, which tasted great by itself. Added some of the rub to some orange champagne vinegar and injected the breasts, legs and thighs - then rubbed the chickens with the remainder. They sat until about 3:00, when we put them on the smoker. Smelled delicious, good smoke, but when we were ready to eat? Bland. Just bland. The corn macque choux and the roasted green beens were good, but the chicken? Bleah. And now we have one and a half bland chickens to figure out how to repurpose.

                                                                                                                                                                                                                                                                                                                                Tonight will be easy - cleaning-out-the-veggie-drawer pasta. Will saute some japanese eggplant and Roma tomatoes with onion and garlic, toss it with pesto and serve over fusilli. Maybe some cannellini beans for protein. Green salad and our cheat version of garlic bread on the side. At least it won't be bland. Harrummpf.

                                                                                                                                                                                                                                                                                                                                3 Replies
                                                                                                                                                                                                                                                                                                                                1. re: iowagirl

                                                                                                                                                                                                                                                                                                                                  Maybe you can mix the chicken with some kind of BBQ sauce to make "pulled" chicken sandwiches? Always a bummer when something you work hard on turns out meh.

                                                                                                                                                                                                                                                                                                                                  1. re: juliejulez

                                                                                                                                                                                                                                                                                                                                    along the lines of what jj said, i was thinking tacos - we always used leftover chicken for tacos - blend it up with some jalapeno sauce, or any kind of salsa you like, and/or season it with cumin, cayenne, granulated garlic & onion, some oregano - you can get the flavor back in there!

                                                                                                                                                                                                                                                                                                                                  2. re: iowagirl

                                                                                                                                                                                                                                                                                                                                    Thanks, Julie and mc! And great minds must think alike! I pulled the rest of the chicken off the bone and put half into a pan with some good bbq sauce to simmer and will use the other half to make either tacos or quesadillas. Thinking I'll saute the chicken bits with some cumin, chili powder, garlic and green salsa. Maybe a few fresh jalapenos. At least it will be edible then. I hope!

                                                                                                                                                                                                                                                                                                                                  3. Supper tonight could be mac & cheese with ham (porkette!), homemade pea soup with ham, homemade Bolognese sauce over Deb's pappardelle. Tough choices. The young lady was busy over the weekend.

                                                                                                                                                                                                                                                                                                                                    I'm voting for the mac & cheese with ham. It's a heart attack in a bowl: lots of butter; milk/cream; cheeese. And a wine to be named later.

                                                                                                                                                                                                                                                                                                                                    1. Well. With a 20-month-old and a 2-week-old - I somehow managed to turn the stale bread on the counter into stuffing this afternoon and I think I'll be making pan grilled pork medallions - I have a freezer full of pork tenderloin as it was on sale for $2.99/lb this week! If the family is lucky, they'll get some canned green beans w/ butter and nutmeg on the side ;)

                                                                                                                                                                                                                                                                                                                                      9 Replies
                                                                                                                                                                                                                                                                                                                                      1. re: tiffeecanoe

                                                                                                                                                                                                                                                                                                                                        Congratulations on the new addition. :-) stuffing and pork are a classic combo. Enjoy.

                                                                                                                                                                                                                                                                                                                                        1. re: suzigirl

                                                                                                                                                                                                                                                                                                                                          Thank you! :)

                                                                                                                                                                                                                                                                                                                                        2. re: tiffeecanoe

                                                                                                                                                                                                                                                                                                                                          I foresee a lot of make-ahead meals for you - or perhaps a lot of crockpot meals. :-) Congrats on the new little one, tiffee!

                                                                                                                                                                                                                                                                                                                                          1. re: tiffeecanoe

                                                                                                                                                                                                                                                                                                                                            wow tiff, fabulous meal anytime, let alone with an infant and a toddler!! no wonder we haven't "seen" as much of you lately....

                                                                                                                                                                                                                                                                                                                                            1. re: GretchenS

                                                                                                                                                                                                                                                                                                                                              Yes! It's been too long - we had a year of moving, travelling, demanding toddler, new pregnancy, new baby etc! It's nice to be settled in our new town and back chow-ing!

                                                                                                                                                                                                                                                                                                                                              1. re: tiffeecanoe

                                                                                                                                                                                                                                                                                                                                                Enjoy chow-ing in your new locale! I'm jealous that you have a baby. My baby is a HS senior, and I'm here to tell you that the years will fly by.

                                                                                                                                                                                                                                                                                                                                            2. re: tiffeecanoe

                                                                                                                                                                                                                                                                                                                                              wow - wonder woman! congratulations on your newest little 'hound.

                                                                                                                                                                                                                                                                                                                                              1. re: tiffeecanoe

                                                                                                                                                                                                                                                                                                                                                Congratulations! Your dinner sounds great! I wasn't aware pork tenderloin didnt turn into a stringy mess in the crock. How long do you cook?

                                                                                                                                                                                                                                                                                                                                                1. re: fldhkybnva

                                                                                                                                                                                                                                                                                                                                                  Oh, I didn't put it in the crock pot!

                                                                                                                                                                                                                                                                                                                                                  I just sliced it and browned on each side and deglazed with some wine, chicken stock - added mustard! Pretty good!

                                                                                                                                                                                                                                                                                                                                              2. I had quite the stunner of the day as soon as I woke up. I couldn't sleep...go figure...and decided to chop up some veggies this morning with the kitten. He loves to play with balls of string so we leave one on the floor for him. Well he was playing and noshing away and it seemed like it was quite preoccupied with the string, but I didn't think much of it. When it was time for breakfast, I went to steal his favorite toy and to my shock the poor thing had been noshing on it for so long because several feet of it had made it's way down his throat. I freaked out of course though realized all was well when he inhaled the plate of food I put next to him.

                                                                                                                                                                                                                                                                                                                                                Anyway, with that trauma of a 1st time mother, I was looking forward to a nice relaxing evening and dinner. I am still in conservation mode, but my favorite swordfish was on sale at a pretty big price cut so I figured it was reasonable. Last week I made my first batch of homemade mustard so used the opportunity to let it be the star of the show - I seasoned the swordfish with Blackened Old Bay seasoning, coated with the mustard and popped it in the broiler. Since I enjoyed my first taste of dandelion greens the other day so much, we had them again - sauteed in olive oil with garlic, splash of sherry and malt vinegars and finished with bacon. Dinner was delicious, Take is cozily sleeping on my shoulder as I type snoring and I'm calling this a successful day of firsts - curious children-induced mom freak outs, dandelion greens, mustard...

                                                                                                                                                                                                                                                                                                                                                 
                                                                                                                                                                                                                                                                                                                                                7 Replies
                                                                                                                                                                                                                                                                                                                                                1. re: fldhkybnva

                                                                                                                                                                                                                                                                                                                                                  You always have to watch your cat when it's playing with a string (we never leave them out), as it can easily be swallowed -- QED. They can really create some issues.

                                                                                                                                                                                                                                                                                                                                                  Good thing nothing happened.

                                                                                                                                                                                                                                                                                                                                                  1. re: linguafood

                                                                                                                                                                                                                                                                                                                                                    Yea! It was late but I called the vet first thing and they said as long as he's eating it's ok. He's quite the chomping one, he found a fortune cookie fortune from who knows where and was chewing away last week.

                                                                                                                                                                                                                                                                                                                                                  2. re: fldhkybnva

                                                                                                                                                                                                                                                                                                                                                    First things first. Not food related mods, but I must ask. Did Take ingest the string? If he did, keep a super sharp eye on him for a few days. It may not be a problem until it passes. Lets just hope I am paranoid and it goes thru without a hitch.
                                                                                                                                                                                                                                                                                                                                                    The swordfish sounds really good. Can you hook me up with the mustard recipe? I LOVE mustard and would like to try my hand at making it. Thanks

                                                                                                                                                                                                                                                                                                                                                    1. re: suzigirl

                                                                                                                                                                                                                                                                                                                                                      Oh no, he had it hooked like a pully with about feet of twine in the center portion down his throat. I pulled it out and it came easily with some pressure still all connected to the ball. If I thought he ate any, we would've been in the car to the vet immediately.

                                                                                                                                                                                                                                                                                                                                                      Here's the link to the mustard thread http://chowhound.chow.com/topics/916869. It was so simple I followed rainey's proportions to start with.

                                                                                                                                                                                                                                                                                                                                                      Oh btw, the chili garlic sauce has yet to appear in a dish because well uh...SO and I managed to eat the entire jar by the spoonful over the week...oops!

                                                                                                                                                                                                                                                                                                                                                      1. re: fldhkybnva

                                                                                                                                                                                                                                                                                                                                                        Thanks for the link. Glad kitty is okay. They keep us on our toes for the first year.

                                                                                                                                                                                                                                                                                                                                                        1. re: suzigirl

                                                                                                                                                                                                                                                                                                                                                          Seriously, who knew? My house is now an obstacle course of toys all over and curious kitten surprises.

                                                                                                                                                                                                                                                                                                                                                          1. re: fldhkybnva

                                                                                                                                                                                                                                                                                                                                                            My house is still an obstacle course and the "kids" are soon to be three. Wouldn't have it any other way.

                                                                                                                                                                                                                                                                                                                                                  3. Ever since christinamason recommended sage and gin cocktails to me several WFDs ago, I've always had a pot of sage growing on my windowsill. The trouble is I cook it less than I drink it (and how!) so I tried to remedy the imbalance tonight.

                                                                                                                                                                                                                                                                                                                                                    Chicken cutlets were on sale at the market so I pounded them evenly and dressed them with sage leaves before wrapping them in prosciutto. All they required was a quick sear in the pan before finishing off with a white wine deglazing, shallots, parsley, more sage, lemon juice and chicken stock for sauce. Sauteed dandelion greens with Sriracha shrimp paste sauce on the side. 3/4 of a bottle of white wine await me for dessert... though not all tonight. I still have some sage to drink.

                                                                                                                                                                                                                                                                                                                                                    1 Reply
                                                                                                                                                                                                                                                                                                                                                    1. re: JungMann

                                                                                                                                                                                                                                                                                                                                                      Sounds delicious, and I approve of your use of sage. LOL

                                                                                                                                                                                                                                                                                                                                                    2. Yesterday I made a huge chopped salad (romaine, carrots, celery, tomatoes, cucumber, bacon, hardboiled egg, blue cheese, avocado), marinara sauce, meatballs, and chicken cacciatore.

                                                                                                                                                                                                                                                                                                                                                      Tonight I'm heating up baked ziti that I assembled on Friday but never actually cooked and a few meatballs in sauce to go with. My husband doesn't consider baked ziti a complete meal. We will bring the leftovers to work for lunch tomorrow.

                                                                                                                                                                                                                                                                                                                                                      I have a late game tomorrow so his job will be to cook some cavatappi pasta and heat up some cacciatore for dinner. The rest will be frozen in 2-3 portion sizes for future use on late game days. The next night's dinner will likely involve some of the meatballs and sauce.... Probably in sandwich/sub form.

                                                                                                                                                                                                                                                                                                                                                      It's a good thing that we both love Italian-American food because that is what's for dinner for at least the next 3 meals!

                                                                                                                                                                                                                                                                                                                                                      1. It was a meat and potatoes kind of night:
                                                                                                                                                                                                                                                                                                                                                        mashed potatoes
                                                                                                                                                                                                                                                                                                                                                        grilled grass fed rib eye
                                                                                                                                                                                                                                                                                                                                                        spinach sauteed with garlic and shallot

                                                                                                                                                                                                                                                                                                                                                         
                                                                                                                                                                                                                                                                                                                                                        3 Replies
                                                                                                                                                                                                                                                                                                                                                        1. re: gini

                                                                                                                                                                                                                                                                                                                                                          YUM!

                                                                                                                                                                                                                                                                                                                                                          1. re: gini

                                                                                                                                                                                                                                                                                                                                                            i just had a similar dinner last night, and the night before, and that still looks really good!

                                                                                                                                                                                                                                                                                                                                                            1. re: gini

                                                                                                                                                                                                                                                                                                                                                              Classic! Looks wonderful.

                                                                                                                                                                                                                                                                                                                                                            2. Turkey wings seasoned with cumin, garlic powder, hot paprika, kosher salt, pepper and topped with sliced onion was baked. Served with mixed green & yellow wax beans from my garden simmered in veggie stock. Also sautéed rice in olive oil and cooked in tomato broth as the second side.

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                                                                                                                                                                                                                                                                                                                                                              1. re: Cherylptw

                                                                                                                                                                                                                                                                                                                                                                That would make my belly really happy.

                                                                                                                                                                                                                                                                                                                                                                1. re: ChristinaMason

                                                                                                                                                                                                                                                                                                                                                                  T'was really tasty...

                                                                                                                                                                                                                                                                                                                                                              2. my first really juicy home-made porkchop! marinated overnight in buttermilk and above-mentioned spices, drained, patted dry, then cooked in a blazing hot CI pan for 4 minutes, into a 450 degree oven for another three - the recipe called for another SEVEN minutes - i'm so glad i pulled it out when i did. they came out a tiny bit pink inside and just super juicy and tender. oh, and i brushed them with a little molasses as they went into the oven.

                                                                                                                                                                                                                                                                                                                                                                alongside was a haluski-like dish - my first time trying it. sauteed some chopped red cabbage (it's what we had) in butter, then stirred the reheated farfalle into the pan, added sour cream, salt, and a ton of dill. and a splosh of dry sherry. such a comforting dish. next time i'll saute onions with the cabbage to, as most of the recipes i saw called for that.

                                                                                                                                                                                                                                                                                                                                                                the BF was on salad duty and made a rather funky (but in a good way) creamy dressing with a bit of leftover fromager d'affinois. he didn't realize i was putting sour cream in the pasta; something a bit more citrusy probably would have gone better with it. but it was fine.

                                                                                                                                                                                                                                                                                                                                                                i'm so happy i learned how to not dry out a pork chop! i think the key is thickness, and the marinade. i've brined before and didn't turn out as well as this did.

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                                                                                                                                                                                                                                                                                                                                                                1. re: mariacarmen

                                                                                                                                                                                                                                                                                                                                                                  Congratulations! I still remember the day of my first juicy chop, thanks suzi. Welcome to the club! I have a head of cabbage in the fridge and am admiring that haluski-like dish. I'm sure it's be just as good without pasta perhaps.

                                                                                                                                                                                                                                                                                                                                                                  I've never marinated or brined my chops and I think the key is temperature, stop cooking the darn thing :)

                                                                                                                                                                                                                                                                                                                                                                  1. re: mariacarmen

                                                                                                                                                                                                                                                                                                                                                                    mmmm... so how thick were these babies? bone-in or boneless? I need an excuse to buy some more meat at the pricey butcher.

                                                                                                                                                                                                                                                                                                                                                                    1. re: Berheenia

                                                                                                                                                                                                                                                                                                                                                                      I usually go for an inch to 1.25 or 1.5 inches if I can but even at 3/4 inch as long as you watch them they can turn out well. I've done bone-in and boneless, but just check the boneless a minute or two sooner. I usually do a 3 minute sear, flip, into the oven at 400F for 3 or 4 minutes a side, sometimes less.

                                                                                                                                                                                                                                                                                                                                                                    2. re: mariacarmen

                                                                                                                                                                                                                                                                                                                                                                      trying a 4th time with the pic...

                                                                                                                                                                                                                                                                                                                                                                      Beerheenia, this was about a 3/4 inch chop, bone-in. definitely cooked a lot faster than the recipe called for. I'm going to try this (buttermilk and all) with a thicker chop next time. this one was just from the stupidmarket and it was delicious.

                                                                                                                                                                                                                                                                                                                                                                       
                                                                                                                                                                                                                                                                                                                                                                      1. re: mariacarmen

                                                                                                                                                                                                                                                                                                                                                                        That sear is fantastic. Looks drool worthy.

                                                                                                                                                                                                                                                                                                                                                                        1. re: mariacarmen

                                                                                                                                                                                                                                                                                                                                                                          The only way I can keep pork chops from turning into leather is to buy boneless and flour egg panko them and shallow fry. I miss the bone! I'm going to get some buttermilk and some serious chops and try this soon. thanks!

                                                                                                                                                                                                                                                                                                                                                                          1. re: Berheenia

                                                                                                                                                                                                                                                                                                                                                                            same here - i don't know about you, but for me it was the thickness of the chops, i've never bought any quite that thick before, but yes, i do think the buttermilk helped. and of course, pulling them off well before the recipe said. said 4 minutes on one side, turn, then into the oven for 10 minutes. i pulled it out after 3. any longer would have been a travesy.

                                                                                                                                                                                                                                                                                                                                                                          2. re: mariacarmen

                                                                                                                                                                                                                                                                                                                                                                            Beautiful! But, y'know, some nice Shake & Bake could have saved you all the effort ;)
                                                                                                                                                                                                                                                                                                                                                                            An sometimes, stores surprise you with certain items. I get my best chops from Super Target O_o

                                                                                                                                                                                                                                                                                                                                                                        2. Tonight is a Donna Hay night. I'm trying out her simmered red curry chicken from Instant Cook. Sides will be some jasmine rice and fresh green beans. Really feeling in a food rut these days, wish I had more energy to put out some more exciting meals on weeknights :(

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                                                                                                                                                                                                                                                                                                                                                                          1. re: juliejulez

                                                                                                                                                                                                                                                                                                                                                                            Still at work but already changed my mind about dinner. Just not feeling like curry, so I'm doing a baked chicken parmesan instead... in need of some comfort food. I will still have the green beans, only I might roast them with some parm cheese instead.

                                                                                                                                                                                                                                                                                                                                                                            1. re: juliejulez

                                                                                                                                                                                                                                                                                                                                                                              Now that is a change I can get behind. Yummy

                                                                                                                                                                                                                                                                                                                                                                          2. So I was just talking to hubby abour our dinner plan and that large pile of bland chicken. We've decided to attempt a buffalo chicken pizza! Will come home and start the dough and simmer the bland chicken in some Frank's and minced garlic. Blend some ranch dressing with more Frank's to taste for the sauce. Spread that on the partially baked crust (rolled as thin as I can) then add the chicken, some colby jack and mozzarella, and some thinly sliced green onion. Would it be gilding the lily to add blue cheese crumbles? That chicken WON'T be bland!

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