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What's for Dinner #246 - It's Officially Fall Edition [through Sept 30, 2013]

  • roxlet Sep 24, 2013 05:47 PM
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The first few leaves have wafted down on our lawn, signaling that the season has changed. Not only has the calendar changed, but also the way I've been thinking about cooking. Last night soup seemed right, and tonight I grilled some chicken thighs on the grill pan instead of outside.

What's cooking where you are?

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  1. Tonight it was some really nice sirloin pork chops coated in condensed tomato soup then topped with sliced bell peppers and onions & baked... Mac & cheese and last night's leftover green & yellow wax beans rounded out the plate.

    1. It was the rest of my leftovers tonight, and I'm already thinking about what to make tomorrow night. I believe it'll be something with chicken and mushrooms.

      1. Tonight was kinda a "summer winter bridge" style dinner.

        The salad was vegetables and fruit ( cucumber, grape, tomato, orange, baby bell peppers) in iceberg lettuce bowls with spicy tomato-tahini dressing ( old Skool, hippie style in the vitamix) topped with sunflower seeds and chia..... An antioxidant blast!

        Served with a kielbasa sausage and bean bake. I bought some fabulous kielbasa from my Eastern European store, mixed it with white bean, spinach, onion, tomato in chicken broth. Baked until melded together. Really nice. Chilled white wine and we are happy campers :)

         
         
        1. Last night was apple cider and cinnamon brined pork chops, pan roasted with garlic and a splash of IPA, topped with sliced apple sauteed in butter with a bit of the pork pan juices while the chops rested.

          Served on top of buttermilk smashed potatoes with chives and roasted delicata squash. I've made roasted root veggie mashes a bunch, but this time just stirred the cubed delicata into the potatoes at the last minute---was really nice to get the occasional hit of sweet caramelized squash, and it made a pretty dish, too, with the gold chunks and green flecks everywhere. Side of spinach simply sauteed with garlic and olive oil and freshly ground sesame seeds.

          Tonight I'm busted from way too much yard work. GF is bringing something home, I think, though as long as it involves a cocktail I'm good.

          2 Replies
          1. re: eight_inch_pestle

            Your description makes me salivate, as usual. Are you a writer for a living?

            1. re: ChristinaMason

              Thanks, Christina. We are definitely peas of a pod, foodwise. Your dinners so often sound like something I'd really enjoy making and (more importantly) eating.

              Mostly an editor.

          2. the bf took the leftover farfalle and cabbage from last night and defrosted some borscht broth, then sauteed up some bockworst. i didn't get to see the outcome as i was heading for the oldster's. no cooking for me here either: take out sushi for us and teriyaki chicken for him.

            and yeah, it's quite cool out, and darkness settled early. i guess i do have to say bye-bye, summer...

            1. In the fall, when the temperature starts dropping, I always crave something warm and hearty. But today it still feels like a hot summer day in LA, so I made eggplant salad and pan-fried Chinese orange chicken with brown rice for dinner.

               
              5 Replies
              1. re: Minavenus

                hi minavenus, welcome!
                could you divulge some details about your eggplant salad, please? thx.

                1. re: mariacarmen

                  Hi Mariacarmen!

                  Thank you so much for welcoming me!

                  For my eggplant salad: First, cut the eggplant lengthwise, then steam them until they are soft. Hand tear the eggplant into long strips. Squeeze to get rid of the excess water to your liking. I like mine a little moist instead of completely dry. Add minced garlic, sesame oil, soy sauce, rice vinegar, cooking wine, sugar, salt, chili pepper flakes (if you like spicy), and squeeze some lemon juice on it. Then scatter thinly-sliced green onions or shallots and some cilantro or basil on top.

                  Let me know if you try this at home. I just started making cooking videos, I may do this recipe in the future.(⌒_⌒)

                  1. re: Minavenus

                    thanks!

                2. re: Minavenus

                  That looks amazing, Minavenus, and welcome!

                  1. re: LindaWhit

                    Thank you LindaWhit! :)

                3. I'm heading to a hot barre class tonight - time to get back in the fall workout routine - so it will be easy chicken quesadillas when I get home. Trying to repurpose more of that bland chicken, so will saute it with cumin, chili pepper, garlic salt, green pepper, fresh jalapeno and onion, mix with a blend of cheddar and chihuahua cheese. Topped with green salsa, avocado and sour cream. With beer. Gotta rehydrate after class, ya know!

                  1. Read the1st 5 letters of my user name.

                    3 Replies
                    1. re: ChiliDude

                      Always a good fall meal, Dude. :-)

                      1. re: ChiliDude

                        Craving chili! Maybe this weekend ...

                        1. re: ChiliDude

                          My chicken and lentils tacos doubled as sort of a chili for my lunch today. Didn't realize how hot the red jalapeño was going to make it. Loved the burn. Although not when I touched my eye/nose last night, oops!

                        2. Tonight is marinated London broil, corn on the cob, roasted beets and Brussels sprouts.

                          Tomorrow I will be having homemade creamy tomato soup and grilled cheese while my fiancé fends for himself. He was supposed to have chicken noodle but said he just had that recently. I think he is hoping for beef leftovers from tonight or just making a plain pork chop and some elbows with scrambled eggs mixed in (blech!).

                          Last night I made tacos with ground chicken thighs and lentils and other added vegetables (green pepper, red jalapeño, chopped carrot tops, red onion, garlic). We put that in flour tortillas and topped with cheddar cheese and a slaw (cabbage, lime juice, sour cream and mango chutney). It was really fabulous.

                          1. I cooked today to bring food to my friends with the new baby. Luckily I was able to take off work and wasn't slaving in the kitchen last night to get it all done. On the menu:

                            -tricolor gnocchi in a pumpkin-parmesan-sage sauce topped with pistachio panko (mac 'n cheese style)
                            -romaine salad with separately packed grape tomatoes, scallions, blanched asparagus, toasted almonds, and sliced banana peppers; creamy Caesar dressing
                            -herbed grilled chicken breast strips (tarragon and rosemary)
                            -tomato-braised green beans
                            -brown-butter, pecan, and dulce de leche lactation cookies, a riff on this recipe: http://www.projectdomestication.blogs...

                            I also grabbed a loaf of grainy bread and some ripe avocados for one-handed toast snacks. And a small "cube" of wine for dad (moscato).

                            As for our dinner? Absolutely no idea. I still need to finish all these dishes. I might repurpose some of the leftover pumpkin cheese sauce in a casserole bake with chicken breast, rice, and spinach.

                            5 Replies
                            1. re: ChristinaMason

                              I forgot, I also made some egg and havarti mcmuffins, half with bacon.

                              1. re: ChristinaMason

                                Do I need to plop out a baby to enjoy your personal chef services?

                                1. re: linguafood

                                  Seriously, can you send some of those mcmuffins over here?

                                  1. re: linguafood

                                    what happens if I say yes?

                                    1. re: ChristinaMason

                                      My door is open.

                              2. It's been rather brilliant outside these last few days -- very sunny, blue skies, fairly mild to warm (at least during my waking hours; I hear rumors that it's quite chilly in the AM... another reason for me to "not do" mornings), but definitely a drop in temps towards the evening.

                                Not, however, cold enough for me to forego grilling a big fat steak today (if I can find one that's not too fatty & expensive) for my man and me to share. I'm thinking a BLT salad with the last of the good tomatoes for a side. Wah. No more tomatoes!

                                Maybe we'll even share a baked potato if we feel like splurging, but creamed spinach might be good, too.

                                If only mushrooms hadn't been so bitchy to me lately, they could join the party as well.

                                "Fungi(s)" my ass!

                                9 Replies
                                1. re: linguafood

                                  Chuck-eye steak it is, currently marinating in soy sauce, maggi sauce, fish sauce, worcestershire, rwv, garlic powder, cayenne, paprika, smoked paprika (hey, I got it now so why not use it), thyme & rosemary.

                                  No tater until I drop some poundage. No shrooms either.

                                  BLT salad still very much on. 7 slices of thick bacon already waiting in the oven.....

                                  Perhaps some pool later, we'll see how ambitious we'll be after stuffing our faces like that :-)

                                  1. re: linguafood

                                    That marinade sounds awesome!

                                    1. re: suzigirl

                                      I agree with suzi 100%, the marinade sounds great. I rarely marinate steak but might consider it with that flavor kapow!! I'm sorry my fungi friends haven't been so kind to you but if you don't mind I'll take your shrooms. Perhaps they will step into line and start behaving so you can enjoy them again.

                                      1. re: fldhkybnva

                                        It would be nice.

                                        At least I can still do dried shrooms... not with my meat, of course '-)

                                      2. re: suzigirl

                                        I really dig the depth/umami maggi sauce adds to beef marinades. Thought I might have gone overboard with all the salty flavors -- the maggi, the soy & fish sauce.... but nope. Still needed a shprinkle once it was done. Which took forever. Chuck-eyes are a bit of a primadonna to cook. Tasty, tho.

                                        1. re: linguafood

                                          The salty/umami aspect is what makes it have the allure. Love my salty/briney/umami/vinegary taste notes. Probably why I have hbp now. I am a savory whore.

                                          1. re: suzigirl

                                            Could also just be crappy genes. My motto is "blame the parents." Works like a charm '-D

                                            1. re: suzigirl

                                              I don't have hbp but I'm probably on my way as an admitted savory slut. Where oh where did my sweet taste buds go?

                                            2. re: linguafood

                                              I love maggi! It's one of those "the bloat is worth it" foods for me. and I generally spritz a little on a plate for dipping steak, as well as eggs. Wow, I'm surprised with all that umami that it wasn't salty but then again that's the beauty of umami!

                                      3. My version of Omelette Arnold Bennett. Using smoked haddock of course but not making a cheese sauce. Adding some pieces of Camembert instead so they go all oozy. Added a splash of the water I poached the haddock in to the omelette. Serving with frites.

                                        1. Boeuf bourguignon!

                                          1 Reply
                                          1. re: speakhandsforme

                                            Always a YUM!

                                          2. Some fantabulous dinners here!
                                            I've been absent for a few days with the family visit, but they're pulling out after lunch and dinner will be back to normal.
                                            A couple of the things I've made: my first attempt at a shrimp po'boy (that's a keeper), and grilled pork chops last night with spinach, apple, walnut salad topped with goat cheese. I liked the salad, but the goat cheese went over with the crew like a lead balloon.
                                            Tonight we're going to try a newly opened sports bar in the 'hood. They have a pretty extensive menu, but grilled sweet chili wings are calling me.

                                            6 Replies
                                            1. re: alliegator

                                              Glad you've both survived the visit, allie. :-)

                                              1. re: alliegator

                                                So glad you made it through the family visit!! And I think a post nunkle (knucklehead uncle) sports bar meal is the perfect antidote! Enjoy!

                                                1. re: alliegator

                                                  A celebratory dinner and cocktail? :D

                                                  1. re: weezieduzzit

                                                    Thanks, all. I think we'll be working with more than one cocktail ;)

                                                    1. re: alliegator

                                                      And we encourage that behavior here. :-) Single cocktail my ass. Amateurs!

                                                      1. re: suzigirl

                                                        I need to blot that visit out. If I'm headachey tomorrow, I can deal with that. I may even go for the cheese fries, too. Screw any green vegetation. I'll survive.

                                                2. The nip in the air every morning when I walk outside is still suprising, as well as the early sunsets. I am really enjoying this jump into fall and the beautiful leaves which are already changing. I'm not much for cold weather, so I have had to remember to bundle up well before I head out every day but I really do love this season. And now, I'm craving warm comfort food again which always seems to happen about this time...hello to the winter 10 lbs :( However, the stock has run low since I'm due for a grocery store trip on Friday so tonight was an omelet night - porcini and herb chicken sausage and onions loaded up with trio of cheeses - Bitto, Gruyere alpage and Muenster. Simple, boring, but satisfying :) I'm loving all of the hearty dishes coming out of your kitchens.

                                                  1. Take out is what's for dinner. Gyoza, edamame, chicken lettuce wraps and fried rice. My ankles will be swollen tomorrow!

                                                    5 Replies
                                                    1. re: foodieX2

                                                      At least it's just your ankles. We have a Chinese noodle soup place in town that serves a beef noodle soup -- really nice, rich beefy flavor & a killer hangover cure.... but the next day, my eyes and fingers are usually swollen. It's the post-salt lick puffy face phenomenon :-D

                                                      1. re: linguafood

                                                        I don't want to talk about....that Chinese soup is an ocean :) Oh, but is it so goood! I plan to attempt hot and sour soup this winter so I don't have to deal with sloshing of water from face to ankle for a week after ordering soup from the takeaway place.

                                                      2. re: foodieX2

                                                        My ankles would be happily swollen for that.

                                                        1. re: suzigirl

                                                          Mine too! Although I've never noticed swollen ankles before. I'm a finger and face sweller :D

                                                          1. re: alliegator

                                                            Hmm, that's interesting how we all respond so differently. Minis like a balance beam. When I wake up, fat face, by the time I go to sleep after standing all day, I have cankles. I have to agree with suzi that the swelling might be worth it for that meal which sounds just great.

                                                      3. Because I truly hit the husband jackpot - the second time around, anyway - my husband is entertaining the kids and I'm making butternut squash risotto...fancy, even more so because I'm adding that Hellman's parmesan/mayo oven fried chicken on the side! Ha! I can't deny the fact that it IS delicious and pretty much the only way I'll eat boneless chicken breast in it's actual form.

                                                        I have a counter full of squash thanks to my brother's farm... I'm sure I'll be quite sick of incorporating squash into everything soon!

                                                        2 Replies
                                                        1. re: tiffeecanoe

                                                          I was skeptical that such a simple recipe could be so tasty, but that parmesan/mayo chicken is very good

                                                          1. re: fldhkybnva

                                                            I think I'll make it tonight. Any suggestions/recipe?

                                                        2. I changed my mind about dinner.
                                                          (1) Because I can.
                                                          (2) Because the chicken hadn't yet defrosted in the fridge. :-)

                                                          Some shaved beef will defrost more quickly on the counter (especially since I'm running the dishwasher). I'll sauté some mushrooms, then sauté the shaved beef. Beef goes into a lightly toasted sub roll with some grated cheddar, cheese gets slightly melted in a warm oven, and then topped with the mushrooms.

                                                          Chippies alongside. Maybe some wine. And Survivor and Criminal Minds on the Big Butt.

                                                          4 Replies
                                                          1. re: LindaWhit

                                                            Ahhh...a counter defroster just like me. Food police be damned!

                                                            1. re: ludmilasdaughter

                                                              +3....me three!

                                                              1. re: ludmilasdaughter

                                                                Me 4! I throw it on a cast iron and give it a few flips, works like a charm.

                                                                1. re: fldhkybnva

                                                                  me 5! hasnt killed me (yet!)

                                                            2. I was feeling like something totally yummy today so i am making summer rolls. Rice papers, rice noodles, Thai basil, cilantro, shrimp, Kirby cukes, bean sprouts, carrot sticks, snow peas julliened served with a sambal oelek thinned with soy and a peanut sauce to dip. Steamed broccoli and more rice noodles with a dressing made of ponzu, lime, soy,sambal , splash of rice wine and sesame seeds. Yes, I know its fall, but its Florida and i can.

                                                              5 Replies
                                                              1. re: suzigirl

                                                                And you should! That sounds like heaven. Too bad the FoodShooter is coming along slowly.

                                                                1. re: alliegator

                                                                  You need to get on that. I could shoot you a nice summer roll w/ extra shrimp. And I could skip the cilantro if Linda wants one. I know how she feels about it.

                                                                  1. re: suzigirl

                                                                    I'm trying, suzi. It's lacking "oomph". Maybe I should dig out all the chargers from the discarded cell phones in this place?
                                                                    And I'll take LW's cilantro :)

                                                                    1. re: alliegator

                                                                      And duct tape. Lots of duct tape.

                                                                2. re: suzigirl

                                                                  Bf likes the dipping sauces so much he wants the broccoli shocked and served cold so he can dip it too. Works for me.

                                                                3. Tonight was pork Paprikash with sweet paprika from Penzeys and hot paprika I purchased during a trip to Budapest. I was worried the hot would have lost its kick (it's rather old) but apparently storing it in the freezer has prolonged its life a bit because the sauce had just enough heat. Subbed Greek yogurt for the sour cream and served over egg noodles. Added a nice Oregon Pinot Gris to accompany the meal - I love fall dinners!

                                                                  2 Replies
                                                                  1. re: FlyerFan

                                                                    I haven't made paprikash for ages. Thanks for the inspiration!

                                                                    1. re: FlyerFan

                                                                      My mil made Paprikash for my Fil during their twilight years. No one knew she had alzhiemers yet, but Dad told us Mom tried to kill me tonight. She had purchased the wrong paprika and had used it generously!!

                                                                    2. CSA today. Linguisa sausage and potatoes. Kale sautéed with leek and capers. I share my CSA so this uses up the one leek and half bunch of lacinato kale as well as a couple of little potatoes.

                                                                      1 Reply
                                                                      1. re: Hecetamom

                                                                        Welcome to WFD. Sounds like a nice Portuguese inspired meal. I would love to sit down to that meal.

                                                                      2. Leftovers for one is on the menu tonight.

                                                                        Deb's working late in the city so I'm resuscitating some mac&cheese with ham.

                                                                        I'm re-playing today's brilliant race by Ellison's Team Oracle over New Zealand to win the America's Cup on the plasma. Stunning. The Yanks were down 8-1 and peeled off consecutive victories, always one race from elimination, to retain the Cup. Simply awesome. The best comeback in all of sports.

                                                                        Let the record show that the U.S. team had only one American on the boat. Ounce for ounce, pound for pound, Kiwis are the best America's Cup sailors and tacticians in the world.

                                                                        4 Replies
                                                                        1. re: steve h.

                                                                          Umm....Red Sox/Yankees ALCS 2004, Game 4, 9th inning, 3 outs to go. And then the World Series. :-P

                                                                          But Team Oracle *did* have a nice comeback. :-)

                                                                          1. re: LindaWhit

                                                                            Bucky Dent ;-)

                                                                            1. re: steve h.

                                                                              Pfffftttt....that wasn't a comeback. :-P

                                                                              1. re: LindaWhit

                                                                                Oh. I just found out.

                                                                                Guess we'll see you next year.

                                                                        2. Another long day, didn't get home til late. Dinner was... interesting. Leftover chicken parm, some salami, and a granola bar for dessert. I know you all are jealous.

                                                                          3 Replies
                                                                          1. re: juliejulez

                                                                            Sometimes a mish-mosh clean-out-the-fridge dinner is all one can manage. :-)

                                                                            1. re: juliejulez

                                                                              Been there sweetie.

                                                                              1. re: juliejulez

                                                                                Interesting, but great. I sometimes plop some salami on or in chicken when I make chicken parm or anything with marinara. It gives it a nice salty, meaty zing.

                                                                              2. WFD tonight was a quick chicken (sausage) curry - I had some chicken brats that are basically just salted ground chicken, so I sauteed a can of Maesri brand green curry paste in some coconut oil, added the chicken (which I squeezed out of the casings and broke up with my hands) and cooked until about half done. Added some chopped red peppers and broccoli and cooked until the meat was cooked through. Served over brown rice for DH, straight up for me, with a squeeze of lime. Very tasty one pot meal. And, since I had a half a lime left, I had to have a nightcap - half Laphroaig, half Domaine de Canton ginger liqueur, squeeze of lime, ice cube. I wouldn't have wanted that half lime to go to waste. :)

                                                                                2 Replies
                                                                                1. re: biondanonima

                                                                                  You remind me, I still have that tub of Maesri brand red curry paste in the fridge that I bought with a purpose but somehow have never used it.

                                                                                  1. re: biondanonima

                                                                                    Sounds like a terrific dinner. And a Presbyterian is exactly how I would've used up that half a lime as well!

                                                                                  2. Hard shell taco! Mmmmm,....
                                                                                    All the fixin's and more: yellow garden tomato, iceberg lettuce, farmer cheese, cheddar cheese, avocado, onion, sour cream, olives, salsa, spicy tomato tahini dressing.

                                                                                    So much fun to put it all out on the table and let everyone make their own, choose their own drink to match....water, white wine, beer, sweet tea vodka lemonade...I took the "why choose only one" approach :)

                                                                                    2 Replies
                                                                                    1. re: sedimental

                                                                                      I've seen farmer cheese in stores, what is it like? It appears similar to mozzarella but I wasn't sure if it tastes similar as well.

                                                                                      1. re: fldhkybnva

                                                                                        It is very milky and mild, like fluffy fresh cream.

                                                                                        I buy mine from a Eastern Europe mart and it is super white, fresh and fluffy. I use it where you might use sour cream ( in Mexican foods, a soup topping, in salads, over spicy foods to cool the heat, or mixed with fresh herbs as a gremolata, in grain salads instead of feta). Very versatile.

                                                                                    2. Doro wat and blistered green beans tonight. Super easy since I started making it yesterday. (I saw your question on the last WFD, JM, I will find my real recipe and type it up for you, I really just wing it these days but I do think a generous amount of the niter kebbeh makes a difference.)

                                                                                      1. Happy to be back in the kitchen after a long, 17 day hiatus.
                                                                                        Tonight, I'll be making my old standard of lemon rosemary chicken, roast potatoes and green beans for supper. Now, off to pick my late Sept green beans. :)
                                                                                        Then, off to the store to restock my fridge with fresh local fall produce.

                                                                                        1. Last night my girlfriends and I went to the Museum of Fine Arts, took in some culture, had some fancy cocktails, and celebrated my recent engagement. Nothing says party like negronis, baked raclette, oysters, and fine art.

                                                                                          12 Replies
                                                                                          1. re: gini

                                                                                            Wow that sounds like a wonderful night! I absolutely love raclette but have yet to have a traditional Raclette (the process, rather than the cheese) dinner. Raclette grills have popped up into stores recently and I'd likely be the person to actually buy one and give it a whirl at home.

                                                                                            1. re: gini

                                                                                              Mmmm, baked raclette. And congratulations on becoming affianced.

                                                                                              1. re: gini

                                                                                                Congrats Gini! I love the MFA's new wing. I have wandered through the new cafe and envied those having the glass of wine by the Dale Chihuly glass tree. What a great place to celebrate!

                                                                                                1. re: gini

                                                                                                  congrats!

                                                                                                  1. re: gini

                                                                                                    Congrats on the engagement, Gini - and on the lovely sounding celebration!

                                                                                                    1. re: gini

                                                                                                      Congrats on the engagement

                                                                                                      1. re: gini

                                                                                                        Best wishes on the engagement!!

                                                                                                        1. re: gini

                                                                                                          Congrats! On the engagement and the raclette for dinner. I love me some of that.

                                                                                                          1. re: gini

                                                                                                            Congrats gini! What a great place for a celebratory drink with friends. :-)

                                                                                                            1. re: gini

                                                                                                              Thank you all! I love this thread. And cheese, obviously.

                                                                                                              1. re: gini

                                                                                                                what a fantastic way to celebrate! congratulations!

                                                                                                                1. re: gini

                                                                                                                  Congrats Gini!

                                                                                                                2. Last night DH sent the sweetest message, "You must be tired from cooking all day, should I bring takeout?" He ended up coming home and making a Thai red curry with tofu, onion, scallions, Thai basil, garlic, ginger, and carrot, served with jasmine rice. It was excellent and just what I was craving. I slogged through the dishes from my overkill cooking earlier while he made dinner.

                                                                                                                  Tonight I think I may try the b/s chicken breasts slathered with mayo and grated parmesan. I might add some minced rosemary, because that's how I do. Sides will be wilted garlic spinach (it's got to be used) and probably some macaroni elbows with the leftover pumpkin mornay sauce.

                                                                                                                  2 Replies
                                                                                                                  1. re: ChristinaMason

                                                                                                                    Wow what a thoughtful DH. The mayo/parm chicken is pretty good and as you are planning I added fresh herbs-I've done both thyme and sage which were nice.

                                                                                                                    1. re: ChristinaMason

                                                                                                                      Another option is to slather the chicken breasts with dijon, and sprinkle with the parm mixed with panko.

                                                                                                                      I mix a little white wine into dijon, and add thyme, rosemary, etc. if I feel like it. Sometimes I deglaze the baking pan with a little stock and white wine, and end up with dijon pan sauce too:)

                                                                                                                    2. We're back in the kitchen after three and a half weeks away. Eating out three meals a day has done nothing beneficial for our waistlines (we've both added half a stone to our weights).

                                                                                                                      As ever after a period away, there's loads of "stuff" to do so we're going to do easy food for a few days (with lots of freezer raids) and get into some healthy eating next week.

                                                                                                                      So, tonight's freezer raid finds a cheese, onion and potato pie that we bought ages back and just needs heating through. Alongside, corn on the cob, runner beans and a tin of celery hearts. Believe it or not, the celery hearts were bought at a French supermarket. The company used to sell them in the UK but stopped about three years ago and we'd just assumed they werent doing them at all so it was a nice surprise to see them just 22 miles away from the UK in the Carrefour in Calais.

                                                                                                                      5 Replies
                                                                                                                      1. re: Harters

                                                                                                                        Welcome home, H.

                                                                                                                        1. re: Harters

                                                                                                                          Welcome back to WFD, and hope you had a good time in the American South, Harters. Will be looking for links to your posts on the South board. Enjoy cooking at home!

                                                                                                                          1. re: Harters

                                                                                                                            welcome home, Mr. H! can't wait to read about your doings in the States. you were missed here.

                                                                                                                            1. re: Harters

                                                                                                                              Thanks, all.

                                                                                                                              My doings, at least those related to food matters, will be appearing on the boards relevent to TN, NC, SC and VA in due course. I'm typing up reviews, whenever I take a coffee break from all the other "shit to do". Generally very enjoyable eats - although we've both returned half a stone heavier.

                                                                                                                              As for tonight's eats, we start with fried Padron peppers. My favourite Spanish tapa and they're something rarely seen in UK supermarkets so we snapped them up when we saw them yesterday. Followed by chilli - carb will be assorted bits of bread we've uncovered in the freezer - Indian chappatti, Lebanese lavash and Cypriot pittas. Eclectic or what?

                                                                                                                              1. re: Harters

                                                                                                                                Perishing with envy that you can get padrones. I've never seen them here in Vancouver. We occasionally see shisitos (another fave) in restaurants but never in stores.

                                                                                                                            2. Last night was takeout since I was a bit under the weather....slightly recovered, tonight the BF will be having chicken fried steak w/brown gravy, mashed potatoes and some undecided veggie.

                                                                                                                              I'm not feeling steak so imma have a salad with mixed lettuces, tomatoes, cukes, and avocado with curried coconut carrot vinaigrette and garnished with sweet toasted almond pomegranate accents

                                                                                                                              3 Replies
                                                                                                                              1. re: Cherylptw

                                                                                                                                Hope you feel back to 100% soon!

                                                                                                                                1. re: Cherylptw

                                                                                                                                  Feel better soon. That salad sounds delicious.

                                                                                                                                  1. re: suzigirl

                                                                                                                                    Thanks Ladies!

                                                                                                                                2. Tonights dinner is an impromptu leg of lamb! Stopped at the store and "organic/grassfed" beauties were on DEEP discount, over 25% off. I had the butcher undo the vaccu-seal to make sure it wasn't off (the sell by day is this Sat) and it was fine so he wrapped back up. I made quick glaze with fresh rosemary, garlic, country dijon, salt and olive oil and popped it in the oven. Don't really have any time for fancy sides so it will potatoes roasted along side the lamb, acorn squash and mint jelly. Just might have to open a nice pinot too.

                                                                                                                                  11 Replies
                                                                                                                                  1. re: foodieX2

                                                                                                                                    Wow, I am jealous of your supermarket find and give you props for making sure it was OK. I really should demand more when I buy meat as I've had some bad surprises upon arriving home. I love your glaze, it's my favorite prep for lamb particularly the shoulder chops. Enjoy that wonderful dinner.

                                                                                                                                    1. re: fldhkybnva

                                                                                                                                      I have been burned a few times so now I always check on big ticket purchases and/or meats close to the sell by date and almost always when they are heavily discounted. I do have to say that I have not had a butcher give me a hard time either which is really nice. I have gotten some 'tude from some regular associates but the meat guys are always great.

                                                                                                                                      1. re: foodieX2

                                                                                                                                        Actually I've started doing this as well even with standard cuts when they are wrapped in plastic on a styrofoam tray I can't really get a good look at it. I walk right up to the counter and usually preface it with "ok, I'm about to be annoying" and ask them to unwrap it. They have never had a problem with this and I've saved myself from quite a few steaks which looked awful without their clothes on.

                                                                                                                                        1. re: fldhkybnva

                                                                                                                                          When i get a steak at the butcher I make them flip it to see the non presentation side. They always put the "lipstick" side up. I wanna see the ugly side too. And I'd this is annoying, tough tukkus. Its my money.

                                                                                                                                          1. re: suzigirl

                                                                                                                                            Exactly, last time the new butcher stared at me strangely and I quickly informed him "they usually put the side with a huge membrane still attached on the bottom" and he proceeded to unwrap and rewrap when I deemed it OK...meat mad woman, I am. I'm just so tired of bringing him bad cuts of meat.

                                                                                                                                            Last week, I almost just didn't buy a steak that the butcher was literally butchering. It was a hanger which has to be trimmed ever so carefully with knowledge of what you're doing. Well he clearly had no idea, so I tried to guide him along. The other butcher arrived who I know knows absolutely how to cut a hanger, looked down at the steak and uttered "uh, why didn't you come get me?" Thankfully, he saved most of the steak but big hunks of good meat went to waste. I guess I'm living and learning but as you state "my money."

                                                                                                                                    2. re: foodieX2

                                                                                                                                      Who needs "fancy" sides with that?!!? That lamb should definitely be the star of the show. Nice score, foodie!

                                                                                                                                      1. re: foodieX2

                                                                                                                                        Behold the yumminess!

                                                                                                                                         
                                                                                                                                        1. re: foodieX2

                                                                                                                                          Oh my. Drool worthy. That is impressive. Where is allie with the FoodShooter?

                                                                                                                                          1. re: foodieX2

                                                                                                                                            holy goodness. drool.

                                                                                                                                            1. re: foodieX2

                                                                                                                                              I am so impressed you pulled that out on a weekday. Well done!

                                                                                                                                            2. re: foodieX2

                                                                                                                                              Damn - VERY nice impromptu dinner, foodie! And BTW, your sides are *perfect*. No fancy sides needed!

                                                                                                                                            3. Making fish and chips tonight. I had some cod in the freezer and a stupid amount of potatoes in the fridge to use up.

                                                                                                                                              3 Replies
                                                                                                                                              1. re: Njchicaa

                                                                                                                                                ah ha...I'm not the only one who keeps potatoes in the fridge!

                                                                                                                                                1. re: Cherylptw

                                                                                                                                                  Nope! That's where I keep mine too. My grandmother has a cool antique double-level bin for her onions and potatoes that sits on the floor of her kitchen. I told her to keep an eye out for one for me. Otherwise, there's no room in this little kitchen to keep that kind of stuff out of the fridge. Even the tomatoes go in there!

                                                                                                                                                2. re: Njchicaa

                                                                                                                                                  I have to say that I am impressed once again with the Cook's Illustrated recipe for the breading on the fish: 1.5 cups of flour, 0.5 cups of corn starch, 1 tsp baking powder, 1 bottle of beer, and some salt, pepper, paprika, and cayenne. It produces a wonderful crunchy coating that holds up even after refrigerating leftovers and reheating them in the oven.

                                                                                                                                                3. A nice big pot of chili is simmering on the stove. Mini cornbread muffins and sliced tomatoes with a basil balsamic viniagrette and parmesan cheese. Simple.

                                                                                                                                                  2 Replies
                                                                                                                                                  1. re: suzigirl

                                                                                                                                                    Simple and yum!!

                                                                                                                                                    1. re: alliegator

                                                                                                                                                      I just finished and it was really good. I got a new brand of canned beans I spyed. Luck's pinto beans seasoned with pork. They were good straight out of the can. Even better slow stewed with chili.

                                                                                                                                                  2. Chicken Parmesan, asparagus & thin spaghetti on the side

                                                                                                                                                    1. Chicken Parmesan, asparagus and some pasta on the side

                                                                                                                                                      1 Reply
                                                                                                                                                      1. re: twodales

                                                                                                                                                        Woohoo, that's a lot of chicken Parm and spaghetti - or is it pasta? :)

                                                                                                                                                      2. Tonight's dinner was easy peasy and oh so good. I used my new addiction with Harissa to whip up a quick dinner - pan seared a few chicken breasts with Cavendar's accompanied by sauteed mushrooms, onions and peppers with Harissa. I'm pretty sure they put crack in this stuff. I'm loving the brand I have in the fridge, though I imagine it's not going to last long so am interested to either attempt to make it at home or test out another brand.

                                                                                                                                                        1. After a dust-up at work between a couple of employees (I wasn't involved, but I witnessed a bit of it), and trying to get some last minute employee travel arrangements before I left work, I needed something to relax me - I got it on the drive home.

                                                                                                                                                          As I drove down the on-ramp to Route 93 South, I was startled to see a doe and her fawn in the woods between Route 133 and the highway ramp calmly standing there watching for cars. I slowed way down, drove past them as they both looked at me with huge brown eyes. As I passed, the doe took a step, looked up the ramp to see if any other cars were coming, and led her fawn over the ramp into the woods beyond.

                                                                                                                                                          Very nice.

                                                                                                                                                          Glass of wine poured for dinner prep - b/s chicken breast seasoned with salt and pepper and dried thyme, pan-seared in butter and olive oil. Sliced mushrooms will be added to the pan, sauteed, and some chicken stock and dry marsala wine added to reduce and make a pan sauce.

                                                                                                                                                          Slices of the chicken topped with mushrooms served over egg noodles with steamed green beans. And hopefully a calmer workplace tomorrow, although I doubt it.

                                                                                                                                                          1 Reply
                                                                                                                                                          1. re: LindaWhit

                                                                                                                                                            Isn't it amazing what a gaze from a creature can do to you sometimes? It really makes you feel connected with nature. That, and the wine for the win.

                                                                                                                                                          2. Homemade pappardelle with a Bolognese sauce is on the menu tonight. Marcella Hazan supplied the sauce recipe. We will wash it down with a pleasant Montepulciano d'Abruzzo.

                                                                                                                                                            2 Replies
                                                                                                                                                            1. re: steve h.

                                                                                                                                                              I need to figure out how to find myself in your neighborhood at dinnertime, steve.

                                                                                                                                                              1. re: LindaWhit

                                                                                                                                                                ;-)

                                                                                                                                                            2. I'm making Vietnamese style chicken meatballs. There's a lot of lemongrass, shallots, fish sauce and the usual other suspects in them. I'd planned to grill them on skewers, but heavy wind are kicking up odd little dust gusts, so I'll just oven roast and serve over rice with chili sauce and lots of cilantro.
                                                                                                                                                              Tomorrow is already decided thanks to lingua's tomato soup adventures on the last thread. Grilled cheese and tomato soup it is!

                                                                                                                                                              2 Replies
                                                                                                                                                              1. re: alliegator

                                                                                                                                                                Where, oh where is the FoodShooter? I want some!

                                                                                                                                                                1. re: alliegator

                                                                                                                                                                  Oh, I love those! They freeze really well too and nice to plop into a chicken soup broth.

                                                                                                                                                                2. Tonight was ground turkey larb with a wrap of iceberg lettuce and a few dipping sauces of spicy peanut, Thai table sauce and sweet chili sauce. Served alongside room temp soba noodle salad with garlic, sautéed bok choy and green onion with a soy, ginger, garlic dressing.

                                                                                                                                                                  1. I'm trying my hand at spaghetti squash tonight. I'm covering it up with lots of cheese and sauce, but it still counts. ;)

                                                                                                                                                                    spaghetti squash lasagna
                                                                                                                                                                    garlic bread
                                                                                                                                                                    salad

                                                                                                                                                                    And for dessert, no work tomorrow!

                                                                                                                                                                    8 Replies
                                                                                                                                                                    1. re: Kontxesi

                                                                                                                                                                      I'll be interested to know how the squash turn out. I'm really into zucchini these days but want to branch out to other squash

                                                                                                                                                                      1. re: fldhkybnva

                                                                                                                                                                        I love zucchini. My goal this fall is to work winter squash into my "love" list, too. Acorn squash flopped last night, but I'll try something else with it next week.

                                                                                                                                                                        1. re: Kontxesi

                                                                                                                                                                          I have very limited experience with squash so that's my plan as well. I'm sorry to hear the squash flopped, but our failures usually help us in the kitchen.

                                                                                                                                                                          1. re: fldhkybnva

                                                                                                                                                                            The lasagna was a success! The truck broke down, so my boyfriend didn't get home until about two hours after I ate. He sat down with his plate and started eating, then asked, "Are these spaghetti noodles?"

                                                                                                                                                                            I thought he would stop eating when I told him what it was, but he loved it. He said it wants meat it in next time, though.

                                                                                                                                                                        2. re: fldhkybnva

                                                                                                                                                                          I love a nice and cheesy spaghetti squash. It's one of my favorite winter sides. I'm really into having a starch as a side, but I find that i can skip it if I replace it with spaghetti squash, although I would never replace pasta with spaghetti squash.

                                                                                                                                                                          1. re: ludmilasdaughter

                                                                                                                                                                            How do you make your cheesy squash?

                                                                                                                                                                            1. re: fldhkybnva

                                                                                                                                                                              I loosely follow this recipe: http://www.skinnytaste.com/2013/01/ba.... Yum, now I'm craving it!

                                                                                                                                                                        3. re: Kontxesi

                                                                                                                                                                          I love spaghetti squash, though I've never made it into lasagne. I usually just mix the strands (cooked to al dente) with a ton of butter and parmesan and then bake again, to make a casserole. It is an awesome vehicle for butter!

                                                                                                                                                                        4. I had a strange night of eating.

                                                                                                                                                                          Glass of prosecco with some nibbles: marinated cheese, various types of salami: prosciutto, coppa, sopressata. A spread of various pickles & olives.

                                                                                                                                                                          I was still feeling hungry, so I had some chicharones and 1 piece of fried plantain.

                                                                                                                                                                          I guess they're all variously snacky and salty? But definitely not themed. Oh well.

                                                                                                                                                                          1 Reply
                                                                                                                                                                          1. re: gini

                                                                                                                                                                            As long as you were happy and your tummy full, doesn't matter, gini.

                                                                                                                                                                          2. We finally got off our collective butt last night and fired up the charcoal grill. It takes a bit longer and involves planning ahead, a lost art for us it appears. The food was so good - simple veggies and some chicken breasts. Much better than the gas grill. I added some fire roasted tomatoes with green chilies and freshly made pesto to the finished veggies and served them with TJ's orzo/rice mix. Leftovers tonight. mm

                                                                                                                                                                             
                                                                                                                                                                             
                                                                                                                                                                            1. I have chinook salmon and I have a fresh bunch of dill, but I haven't been able to make a dill and salmon recipe yet that I've liked so I think I'll go for a maple-miso glaze tonight with dilled green beans and an heirloom tomato and salted duck egg salad for the sides.

                                                                                                                                                                              7 Replies
                                                                                                                                                                              1. re: JungMann

                                                                                                                                                                                If I have a really good piece of salmon on of my favorite prep methods is to simply salt and pepper, add oil to a pan, throw the salmon on skin side down first, for a few minutes until the skin crisps up, then flip, until just about done, flip again and add some chopped dill, flip one more time for just a few seconds so that the dill get's just a tiny bit charred. Remove and serve with lots of lemon. Yum.

                                                                                                                                                                                1. re: ludmilasdaughter

                                                                                                                                                                                  I did something very similar the first time I cooked with wild chinook, but I thought it was missing something. The filets are a lot leaner and not quite as "salmony" as I expected which might be the issue.

                                                                                                                                                                                  1. re: JungMann

                                                                                                                                                                                    Maybe some dill-ondaise? With a touch of mustard?

                                                                                                                                                                                    1. re: linguafood

                                                                                                                                                                                      Actually I was too lazy to make the miso glaze so I tried ludmilasdaughter's directions precisely tonight and loved it! Perhaps my last purchase of salmon was the issue after all.

                                                                                                                                                                                      1. re: JungMann

                                                                                                                                                                                        Great to hear you and salmon are in agreement again. I love crispy seared salmon with a sprinkle of lemon and herbs, so great every time.

                                                                                                                                                                                        1. re: JungMann

                                                                                                                                                                                          Yeay! Glad to hear you liked it. Yes, if the quality of the salmon is really good, I have a hard time convincing myself to cover up that delicious flavor. If it's so, so, I do something similar to your miso glaze.

                                                                                                                                                                                          1. re: ludmilasdaughter

                                                                                                                                                                                            I've tried making dill sauces to "cover up" so-so salmon. And they just didn't do the trick. When I last had chinook salmon, I marinated it in dill, salt and spices to serve with tzatziki, but your a la minute recipe was much easier and more satisfying. Definitely a keeper.

                                                                                                                                                                                2. the BF and i celebrated our 11th anniversary, impromptu dinner out (it was supposed to be this Saturday) at a local fancy beer/foodie-type place. i had wonderfully ruby red duck breast, he had steak. yums. i ♥ him.

                                                                                                                                                                                  no cooking again, dammit. happy hour tonight. i'm wearing myself out.

                                                                                                                                                                                  back to the kitchen sat. & sun. i'm thinking of some thai-ish chicken, and maybe minavenus's eggplant salad....

                                                                                                                                                                                  14 Replies
                                                                                                                                                                                  1. re: mariacarmen

                                                                                                                                                                                    Congratulations on the anniversary!

                                                                                                                                                                                    1. re: mariacarmen

                                                                                                                                                                                      Happy anniversary! Here's to many more. Love duck breast. Yum.

                                                                                                                                                                                      1. re: mariacarmen

                                                                                                                                                                                        Happy anniversary! What a great celebratory dinner :)

                                                                                                                                                                                        1. re: mariacarmen

                                                                                                                                                                                          Congratulations on your Steel Anniversary.

                                                                                                                                                                                          Dinner sounds great.

                                                                                                                                                                                          1. re: steve h.

                                                                                                                                                                                            Recommended gifts for the Steel Anniversary:

                                                                                                                                                                                            New car (other than a Corvette), new kitchen appliances, stainless steel Rolex Submariner.

                                                                                                                                                                                            Handcuffs?

                                                                                                                                                                                            Have a happy.

                                                                                                                                                                                            1. re: steve h.

                                                                                                                                                                                              Handcuffs? Well, well Steve, what do we need to know about you my man? ;-)

                                                                                                                                                                                              1. re: suzigirl

                                                                                                                                                                                                >>>Handcuffs? Well, well Steve, what do we need to know about you my man? ;-)<<<

                                                                                                                                                                                                Perhaps some questions are best left unanswered? ;-)

                                                                                                                                                                                                1. re: Fowler

                                                                                                                                                                                                  Perhaps. I love that you gave my wink a duck dynasty beard. Hehe.

                                                                                                                                                                                          2. re: mariacarmen

                                                                                                                                                                                            Happy, happy anniversary. Ours are very close together aren't they? Have a nice time at happy hour.

                                                                                                                                                                                            1. re: mariacarmen

                                                                                                                                                                                              Congratulations, mc! My man and I will be celebrating (unless we forget again) our first date anniversary on Oct 6 -- the 14th, if you can believe it.

                                                                                                                                                                                              Most of the time we forget, as we also have the 'official' wedding date and a wedding party date. Those plus the first date anniversary... well, it's just too much to remember :-D

                                                                                                                                                                                              But when we do, it's Da Best reason to go out for dinner!

                                                                                                                                                                                              1. re: linguafood

                                                                                                                                                                                                ha! well, we keep it simple - if it had been when we met - this would be our copper anniversary or something - as we met when were leetle kids. so this is a first "date" anniversary.

                                                                                                                                                                                                and yes, always a good reason to go out and eat - like i need one!

                                                                                                                                                                                                and Steve - i'll make mention of your suggestion to the BF.

                                                                                                                                                                                                thanks all!

                                                                                                                                                                                                1. re: linguafood

                                                                                                                                                                                                  We have a foody reason to not forget the anniversary - 12 August is the opening of the grouse shooting season in the UK.

                                                                                                                                                                                                  I think I forgot once in 41 years. Never again!

                                                                                                                                                                                                2. re: mariacarmen

                                                                                                                                                                                                  Happy 11thaversary! The ducky dinner out sounds great.

                                                                                                                                                                                                  Really, do stop killin' yourself with all that dining out, girl......:)

                                                                                                                                                                                                  Maybe a new stainless steel whisk, or - I know - a stove top smoker so he won't be tempted to try that fire-hazard grilling thing again on your stove!

                                                                                                                                                                                                  Well - and the handcuffs, of course.

                                                                                                                                                                                                  1. re: mariacarmen

                                                                                                                                                                                                    Congratulations!

                                                                                                                                                                                                  2. I have gotten seriously behind on posting again.... sigh. But I have been reading along - you all are cooking up some great early fall food!

                                                                                                                                                                                                    A few days ago, I made dijon/parm-crusted chicken breasts, that I had a craving for, but they were very boring. I rarely crave chix breasts....too boring. The spinach salad with djon viniagrette, pickled onions, cherries and pistachios was wonderful tho!

                                                                                                                                                                                                    Leftovers re-purposed into a big cobb salad last night, and tomato-red pepper soup inspired by Lingua. Put a bit of harissa and sharp cheddar in it too. Great dinner!

                                                                                                                                                                                                    Also this week was old-school tacos when I had a GF and her son over for dinner. He loves my tacos:), just no salsa.

                                                                                                                                                                                                    The weather has turned cold and rainy here, so thinking of making some chili as have a few of you. That may be WFD tonight. We shall see what the day brings.

                                                                                                                                                                                                    Last of the canning to deal with; cardamom-apple butter, and putting up the already made mixed-fruit syrup - then DONE! Whew....:)

                                                                                                                                                                                                    1. Greetings my WFD friends. I have missed most of you and am glad to read that you are eating well!

                                                                                                                                                                                                      Last night for dinner were pistachio, basil and asiago cheese crusted pork chops. The sides were caramelized onion and garlic mashed potatoes and a mixed baby green salad with a shallot/sun dried tomato vinaigrette dressing.

                                                                                                                                                                                                      2 Replies
                                                                                                                                                                                                      1. re: Fowler

                                                                                                                                                                                                        Ummmm.......YUM! Love the idea of encrusting the pork chops with pistachios.

                                                                                                                                                                                                        1. re: LindaWhit

                                                                                                                                                                                                          I second that. Two of my favorite foods. Have to try in the future.

                                                                                                                                                                                                      2. Dinner tonight, should mangator not be doing on of his home at 8-9 things, will be glorious. I saw a place on tv last night, and it is a must eat now. Phoenix may have brain frying heat, dust storms, and now "krokodil", but there is... a mushroom bar. You read it right.
                                                                                                                                                                                                        http://bettysnosh.com/
                                                                                                                                                                                                        I would like one of everything.
                                                                                                                                                                                                        Last night's Vietnamese meatballs turned out well, but I saw the mushroom bar halfway through my plate and they lost their appeal.
                                                                                                                                                                                                        If dinner is to be very late, I'll just get some Five Guys.

                                                                                                                                                                                                        3 Replies
                                                                                                                                                                                                        1. re: alliegator

                                                                                                                                                                                                          I got a brief look at the link you posted. It keeps bumping me off the net for some reason. Either way, what I got to see looked damn tasty. Let us know how it is. Stuffed mushroom paradise. Fldhkybnva may want to come visit you for the mushrooms at that joint. You know she likes her fungi.

                                                                                                                                                                                                          1. re: suzigirl

                                                                                                                                                                                                            Hmm, sorry my link is shutting you down. Working for me.
                                                                                                                                                                                                            Well, I found an interesting picture of the build-your-own menu at the mushroom bar on Yelp.
                                                                                                                                                                                                            http://www.yelp.com/biz_photos/bettys...
                                                                                                                                                                                                            Just hope we can get in the place on a Friday night. We'll see.

                                                                                                                                                                                                            1. re: alliegator

                                                                                                                                                                                                              Those pics look lick the screen good. I want the beef wellington, angry shrimp stuffed mushrooms, spinach canneloini and the bloody mary "lunch" w/ the bacon, shrimp and slider hanging off the glass. Now that's a drink.

                                                                                                                                                                                                        2. Green peppers are a bargain at the moment...so stuffed green peppers with tomato sauce.

                                                                                                                                                                                                          1 Reply
                                                                                                                                                                                                          1. re: Tripper

                                                                                                                                                                                                            nice. welcome!

                                                                                                                                                                                                          2. I did my shopping for the weekend and i have several options. Thick cut pork chops,hamburgers, ham salad hoagies, Amish bacon blts... who knows? What I do know is I will be starting with a Busseto Gourmet Antipasto tray. It has Italian dry salami, dry coppa, prosciutto, and black pepper coated Italian dry salami. I got it for a dollar an oz. :-) My mouth is watering while I write this. Also got a chunk of parmesan and Maytag blue cheese. That will probably top me off but i will need a filler for James. He's a guy that can eat! And he is a beanpole. 6'1" and 165. Lucky dog eats like he has a tapeworm.

                                                                                                                                                                                                            1. I hardly can believe what I'm typing here, but we're heading back to the same place we ate at yesterday with our chile head group....

                                                                                                                                                                                                              Given the huge menu, it'll be easy enough to not have any repeat dishes. Can't say the same for the cocktails, however -- their gimlets are pretty great.

                                                                                                                                                                                                              Guess home cooking week starts .... next week some time -- gig tomorrow, watching the BB finale on Sunday with friends where we will be served some lovely Indian vegetarian stew, and it's my birfday on Monday, so it's likely we'll go out. Again.

                                                                                                                                                                                                              1 Reply
                                                                                                                                                                                                              1. re: linguafood

                                                                                                                                                                                                                Happy early birfday. Hope your 22nd is something special. ;-)

                                                                                                                                                                                                              2. Late out of work - the week went by quickly, but the days stretched on and on.

                                                                                                                                                                                                                A glass of wine was poured for dinner prep. Some chicken tenders, defrosted and lovingly steam-cooked in the microwave, cut up, and shredded in a small food processor, making sure that it was pulsed so there were still some small pieces. A small bit of that was plated, and a bit of grain-free turkey & salmon paté that was a combination of turkey, salmon, carrots, sweet potatoes, cranberries and blueberries was swirled into another small dish...........

                                                                                                                                                                                                                ......and both dishes were put down for Buster and Alfalfa.

                                                                                                                                                                                                                The dishes got a non-opposable thumbs up. ;-)

                                                                                                                                                                                                                And Mom got spaghetti topped with some defrosted meat sauce. And her wine. Works for her.

                                                                                                                                                                                                                9 Replies
                                                                                                                                                                                                                1. re: LindaWhit

                                                                                                                                                                                                                  "...a non-opposable thumbs up."

                                                                                                                                                                                                                  OK, I give up. The cats gave you thumbs up? Did they fall over?

                                                                                                                                                                                                                  Very cool.

                                                                                                                                                                                                                  1. re: steve h.

                                                                                                                                                                                                                    Only when they both collapsed on my feet when I sat down on the couch. Alfie is still lying on them. :-P

                                                                                                                                                                                                                    1. re: LindaWhit

                                                                                                                                                                                                                      I must say I got a bit nervous reading your post til I read it was for the babies. Whew. Big thumbs up here on both dinners. My kitties would approve and spaghetti and kitty slippers sounds like a perfect night. And wine :-)

                                                                                                                                                                                                                      1. re: suzigirl

                                                                                                                                                                                                                        You thought I had dipped too much in the medicinal wine, didn't you, suzigirl? ;-)

                                                                                                                                                                                                                        1. re: LindaWhit

                                                                                                                                                                                                                          Yes, my friend. Or dementia.... just kidding. :-)

                                                                                                                                                                                                                          1. re: suzigirl

                                                                                                                                                                                                                            Who are you again? :-P

                                                                                                                                                                                                                        2. re: suzigirl

                                                                                                                                                                                                                          Aahhh, kitteh slippers ')>>>>

                                                                                                                                                                                                                    2. re: LindaWhit

                                                                                                                                                                                                                      You are so funny Linda and you probably do not even realize it. I think your Mom, Buster and Alfalfa are very lucky to have you.

                                                                                                                                                                                                                      1. re: LindaWhit

                                                                                                                                                                                                                        I started to worry when you mentioned cooking chicken in the microwave. Thanks for the laugh!

                                                                                                                                                                                                                      2. Grilled Yellowfin Tuna, grilled veggies (zucchini, onions, red pepper, cherry tomatoes) and small Yukon Gold potatoes will comprise tonight's supper. The tuna and the veggies will benefit from extra virgin olive oil and fresh oregano. There will be garlic.

                                                                                                                                                                                                                        A simple aioli will be available. Wine TBD.

                                                                                                                                                                                                                        I bought the goods, Deb is doing the heavy lifting. I'll be on KP duty.

                                                                                                                                                                                                                        7 Replies
                                                                                                                                                                                                                        1. re: steve h.

                                                                                                                                                                                                                          It was a good meal. Wine was a California Chardonnay. Upon further review, a Pinot Noir perhaps would have been better

                                                                                                                                                                                                                          Still, it was a first-class meal brilliantly executed by Deb. Interesting how a tiny sprinkle of Maldon sea salt perks things up.

                                                                                                                                                                                                                           
                                                                                                                                                                                                                          1. re: steve h.

                                                                                                                                                                                                                            THAT looks amazing!

                                                                                                                                                                                                                            1. re: LindaWhit

                                                                                                                                                                                                                              You are way too kind.

                                                                                                                                                                                                                              Despite my clumsy iPhone efforts, the meal was mighty tasty.

                                                                                                                                                                                                                              My fishmonger didn't let me down: it takes the same amount of time to cook crap food as it does to make good food.

                                                                                                                                                                                                                              1. re: steve h.

                                                                                                                                                                                                                                Hats off to Deb. Nice char.

                                                                                                                                                                                                                            2. re: steve h.

                                                                                                                                                                                                                              Which California Chardonnay, Steve? My SO and I have been looking for a California version that is not over oaked if you know what I mean.

                                                                                                                                                                                                                              1. re: Fowler

                                                                                                                                                                                                                                I opened a La Crema Chardonnay (2011). I like La Crema's modestly priced Pinot Noirs so I took the plunge.

                                                                                                                                                                                                                                With the benefit of hindsight, a Pinot would have been better. A Qupe Chardonnay might have worked, too.

                                                                                                                                                                                                                              2. re: steve h.

                                                                                                                                                                                                                                I audibly "mmmmm"-d upon seeing your photo. Nice!

                                                                                                                                                                                                                            3. Farm share bounty for dinner tonight. What you can't see are the lovely lardons in the salad courtesy of Overlook Farm out in western Mass. Yum!

                                                                                                                                                                                                                               
                                                                                                                                                                                                                              3 Replies
                                                                                                                                                                                                                              1. re: foodieX2

                                                                                                                                                                                                                                I love the look of your table, FoodieX2. It has a fantastic rustic charm.

                                                                                                                                                                                                                                1. re: Fowler

                                                                                                                                                                                                                                  thanks!

                                                                                                                                                                                                                                2. re: foodieX2

                                                                                                                                                                                                                                  Beauteous! Simple perfection :)

                                                                                                                                                                                                                                3. Friday fish night....fried rockfish and skillet potatoes & onions for the BF (he backed away from the veggies tonight).

                                                                                                                                                                                                                                  For myself, I cooked a couple of cups of lentils this afternoon, just in water with no seasonings until almost falling apart. Tonight, I added half to a skillet with some of that curried carrot puree I made the vinaigrette out of last night (I LOVE this stuff, my new fav snack; so simple and full of flavor); heated it up and plated it with a broiled rockfish filet over the top and a drizzle of hot sauce....

                                                                                                                                                                                                                                  Tomorrow is my no cooking day; we're off to a county fair a couple hours south and staying overnight so I'll "see" yous Sunday!

                                                                                                                                                                                                                                  1. Upcoming.... lamb chops. Cooked simply under the grill. With saute potatoes. And some veg, as yet undetermined, but we have carrots, runner beans and leeks.

                                                                                                                                                                                                                                    Wimberry pie for afters. With custard!

                                                                                                                                                                                                                                    4 Replies
                                                                                                                                                                                                                                    1. re: Harters

                                                                                                                                                                                                                                      Did I miss something, Harters? Are you back from your trip to the US? How was it??

                                                                                                                                                                                                                                      1. re: roxlet

                                                                                                                                                                                                                                        Got back Wednesday morning, roxlet. Great trip - good food, good music, good weather, friendly people - can't ask for more

                                                                                                                                                                                                                                        No trips now until our usual winter getaway to Tenerife in February. :-(

                                                                                                                                                                                                                                        1. re: Harters

                                                                                                                                                                                                                                          Welcome back! Excited to read your reviews of Asheville. Did you also go to Richmond?

                                                                                                                                                                                                                                          1. re: ChristinaMason

                                                                                                                                                                                                                                            Not this trip, Christina. Its some years since we've been to Richmond - lovely place to which we fully intend to return sometime.

                                                                                                                                                                                                                                            This time our trip was basically to Nashville, Asheville then up the Blue Ridge Parkway/SkylineDrive, ending up in Winchester, VA. Generally smallish places rather than cities (although I know American definition of a "city" can still be a large village in British terms)

                                                                                                                                                                                                                                    2. Last night we had cheeseburgers cooked in the black frying pan. Smoke alarm went off as we no longer have all the kitchen windows open in the evening. It looks like the poor kitchen design may mean a small remodel. The cooktop is on the island in an open plan but there is no fan or vent. Have had a local contractor in but everything takes time in the mountains. Lots of freezer diving and eating out if we decide to put in a down draft range.

                                                                                                                                                                                                                                      1. It should be an interesting dinner. My SO invited another couple from work over for dinner. Normally that would not be an issue in any way, but I was informed this morning that they are vegans. So I guess I will not be making those braised beef short ribs I had been lusting for all week long.

                                                                                                                                                                                                                                        8 Replies
                                                                                                                                                                                                                                        1. re: Fowler

                                                                                                                                                                                                                                          Vegans. No, definitely no braised short ribs! So what are you or your husband planning to make?

                                                                                                                                                                                                                                          1. re: LindaWhit

                                                                                                                                                                                                                                            Thanks for asking. I was told we (meaning me) will be roasting some atrocity called a Tofurkey for the vegans. Apparently it is some sort of beast made from discarded vegetable proteins.

                                                                                                                                                                                                                                            I guess if I start the braised ribs now they can be done, consumed and all evidence will disappear before the vegans arrive.

                                                                                                                                                                                                                                            1. re: Fowler

                                                                                                                                                                                                                                              Tofurkey. YIKES.

                                                                                                                                                                                                                                              I'd say makes lots of good homemade mashed potatoes - oh wait - can't use dairy, so no cream or butter. Umm, lots of roasted vegetables with rosemary and maple syrup, maybe?

                                                                                                                                                                                                                                              1. re: Fowler

                                                                                                                                                                                                                                                Tofurkey...oh the pain. I hope your experience is better than mine. It has been years ago though. It was bad enough that it would take some convincing to try it again. Make many, many sides. Sorry if I am freaking you out.

                                                                                                                                                                                                                                                1. re: Fowler

                                                                                                                                                                                                                                                  What a shame to cook tofurkey. There are many, many beautiful vegan dishes you could make.

                                                                                                                                                                                                                                                  1. re: sedimental

                                                                                                                                                                                                                                                    >>>What a shame to cook tofurkey. There are many, many beautiful vegan dishes you could make.<<<

                                                                                                                                                                                                                                                    Hi Sedimental. Thank you for your opinion and I agree with you. Unfortunately I did not have any influence regarding the decision to cook and eat Tofurkey. My SO asked the vegans what they would enjoy for dinner and the answer was Tofurkey. Like you said, there are many beautiful vegan dishes but I did not want to be boorish when the vegans specifically requested a Tofurkey and insist they eat what you or I may consider a beautiful vegan dish.

                                                                                                                                                                                                                                                    It is always my goal to be accommodating, but there will often be those people who state one should make something else regardless of the wishes of their guests and say well you could or should have made this or that.

                                                                                                                                                                                                                                                    1. re: Fowler

                                                                                                                                                                                                                                                      Oh, I know. I think there are many on special diets that don't realize that they can still eat really great food...like vegetarians that request tofu dogs for dinner instead of really terrific food or gluten free folks that mostly eat rice. It was not a criticism either way, just an observation. For those of us that love to cook, we often take a special diet issue as a challenge and opportunity to create....it sucks to have to make tofurkey :/

                                                                                                                                                                                                                                                    2. re: sedimental

                                                                                                                                                                                                                                                      To their defense, maybe they are trying to make things easier on Fowler, not knowing what kinds of fantastic vegan things she could cook up.

                                                                                                                                                                                                                                                      Or maybe they've had bad experiences at other dinners and decide that this is the safest route.

                                                                                                                                                                                                                                                      Or maybe they just don't know good vegan food.

                                                                                                                                                                                                                                                      Either way, hope you muddled through the tofurkey. I've actually always wondered what it tastes like.

                                                                                                                                                                                                                                              2. I've been looking forward to tonight's dinner all week to finally try out the raved about zucchini butter. the plan is to marinate a Frankenturkey breast in Stubb's Chicken marinade, pan sear and finish with spread of the zucchini butter and a sprinkle of capers. The Stubb's marinade is citrus-oniony so I guess it's a rendition of chicken piccata

                                                                                                                                                                                                                                                1 Reply
                                                                                                                                                                                                                                                1. re: fldhkybnva

                                                                                                                                                                                                                                                  I am a zucchini butter believer! I wasn't so sure how sauteed zucchini could be so outstanding as some have reviewed but it's great. The marinade was really good, not too citrusy but just enough citrus and onion flavor. I had a chunk of St. Andre triple cream cheese in the fridge which I couldn't figure out what to do with but wanted to dive in so I stuffed the tenderloin with cheese and then served with zucchini butter and St. Andre schmeared on top. The plan was to serve with roasted baby zucchini on the side for a full squash dinner but alas I discovered they were rotten. Messy picture, but tasty.

                                                                                                                                                                                                                                                   
                                                                                                                                                                                                                                                2. Got up early today to go antique apple picking. I got Chenango Strawberry, Golden Russet, Cox Organic Pippen, Sheepnose, Smokehouse, Farmeuse Snow, and Winter Banana apples. The one I really wanted to try - Sop of Wine - didn't have any apples on those few trees. Bummah.

                                                                                                                                                                                                                                                  And I got some Indian corn. And a few baby pumpkins. And cider donuts. But NO apple cider. They only had pasteurized stuff, and I want the unpasteurized. Oh - I also have very wet sneakers.

                                                                                                                                                                                                                                                  But I had the Breakfast of Champions - cider donuts. YUM. (And there are 3 left for a potential dessert since I did no baking this afternoon, as I had planned!)

                                                                                                                                                                                                                                                  *Almost* napped this afternoon, but didn't. All of a sudden, it's 6pm and dinner needs to be made.

                                                                                                                                                                                                                                                  Using up some CSA veg from this week - already peeled and chunked butternut squash was cut into smaller pieces, and tossed with 1 large leek, halved, cleaned and cut into 1" pieces and 1 large Cortland apple, cored, peeled and chunked. I tossed that with grapeseed oil, salt, pepper, and drizzled with about 1 Tbsp. of maple syrup. Into a hot 425° oven to roast for about 40 minutes, turning once or twice.

                                                                                                                                                                                                                                                  Also in the oven is a Frankenchicken breast, with a combination of a large garlic clove which I finely minced, about 1 tsp. freshly minced rosemary, salt, pepper, a tsp. of lemon juice, and some olive oil rubbed into the chicken. About 1/2 cup of white wine poured into the small roasting dish, and into the same hot oven. I'm spooning the wine/garlic/oil liquid over top a couple of times until the chicken is done.

                                                                                                                                                                                                                                                  Rice pilaf, although it was probably unnecessary.

                                                                                                                                                                                                                                                  Oh yeah - and wine for the cook. No idea what's on the Big Butt. I'll check OnDemand and see if there's something I haven't seen that's not $9.99.

                                                                                                                                                                                                                                                  5 Replies
                                                                                                                                                                                                                                                  1. re: LindaWhit

                                                                                                                                                                                                                                                    I am literally laughing out loud, Linda. You made my night with your sense of humor. :-)

                                                                                                                                                                                                                                                    1. re: LindaWhit

                                                                                                                                                                                                                                                      I don't have much of a sweet tooth, but I can inhale a few dozen cider donuts, yum!

                                                                                                                                                                                                                                                      1. re: fldhkybnva

                                                                                                                                                                                                                                                        I unashamedly schnarfled down the remaining three while I watched "World War Z" OnDemand. Fighting zombies, you need your strength, yaknow. Although my belly later protested it was too full, my taste buds were happy. :-)

                                                                                                                                                                                                                                                        1. re: LindaWhit

                                                                                                                                                                                                                                                          That was a fun movie, tho, wasn't it? Man, that scene in the lab.... talk about tense.

                                                                                                                                                                                                                                                          1. re: linguafood

                                                                                                                                                                                                                                                            I realized I was sitting up, leaning very far forward on the couch, and actually winced when the can of soda got kicked while they were walking to the lab. Brad Pitt was actually pretty good in this movie.

                                                                                                                                                                                                                                                            Interestingly, I've not read the book, but I figured out what it was that prevented the zombies from attacking when it showed Pitt's eyes focusing on the one person in Israel when the city was overrun.

                                                                                                                                                                                                                                                    2. Two very thick cut pork chops got a treatment roday in the herb mix that I put in the freezer a couple of weeks ago. I thought cutting the herbs back to nubs would be the end but all this rain has them coming back like weeds. No matter. I will give some to James for friends at work if it gets to crazy. I also put some rwv, lea and perrins chicken marinade, wocestershire sauce and garlic, lemon peel(the juice will be in vodka) and olive oil. Screaming hot sear and off to the hot oven. I will deglaze with chicken stock for a pan sauce. Maytag blue cheese mashed red potatoes and parsnips(aka parsley root) simply boiled and salted and buttered. Knock off recipe for Little Debbie star crunch for dessert. And vodka with decaf sweet tea and lemon cuz I don't like to be a wide awake drunk, I prefer stupid drunk. :-)

                                                                                                                                                                                                                                                      13 Replies
                                                                                                                                                                                                                                                      1. re: suzigirl

                                                                                                                                                                                                                                                        Those pawk chawps sound dela-funky-licous.

                                                                                                                                                                                                                                                        1. re: suzigirl

                                                                                                                                                                                                                                                          Chops sound great! What's your method to freeze herbs?

                                                                                                                                                                                                                                                          1. re: fldhkybnva

                                                                                                                                                                                                                                                            I use the little side cups you get when you get dressings and such to go. They are the perfect size and freeze perfect. I tend to wash them when i get them and use for freezing pimentoes when I get the big jar, tomato paste, and they go to work in James' lunch box with dressings, sour cream, butter etc. They are handy around here.

                                                                                                                                                                                                                                                            1. re: suzigirl

                                                                                                                                                                                                                                                              Great, just as is, don't need any oil?

                                                                                                                                                                                                                                                              1. re: fldhkybnva

                                                                                                                                                                                                                                                                Yes, it has some oil, rwv, sage,rosemary, parsley, spicy oregano, basil and black pepper. You can skip the oil but I usually use some. I think I mentioned ice trays for freezing, but i use the to go cups. I just thought it was easier to explain.

                                                                                                                                                                                                                                                                1. re: suzigirl

                                                                                                                                                                                                                                                                  Thanks. I'll have to use little cups as I don't think I own an ice trays as a cold beverage hater :)

                                                                                                                                                                                                                                                                  1. re: fldhkybnva

                                                                                                                                                                                                                                                                    I can tell you that i go and ask to pay for "some" at a few local restaurants and they give them to me. I have never paid yet and i have been using these cups for years.

                                                                                                                                                                                                                                                              2. re: suzigirl

                                                                                                                                                                                                                                                                Huh. Those little cups are called "Jello Shot Cups" on the billboard outside a local dollar store near me. Yup, that's what they are! LOL 100 of them for $1.49. Just in case you wanted to make Jello Shots for any upcoming tailgating. :-P

                                                                                                                                                                                                                                                                1. re: LindaWhit

                                                                                                                                                                                                                                                                  Who needs to tailgate? That is just a Friday night. Damn, I want those. I can only get them at Sam's and i need to buy 1000. I'm good, no thanks.

                                                                                                                                                                                                                                                            2. re: suzigirl

                                                                                                                                                                                                                                                              Great meal.

                                                                                                                                                                                                                                                              1. re: steve h.

                                                                                                                                                                                                                                                                Thank you. I was very happy with the pork. Nice and pink and juicy. And the additions to the herbs worked

                                                                                                                                                                                                                                                              2. re: suzigirl

                                                                                                                                                                                                                                                                Whoa, those are some serious chops!

                                                                                                                                                                                                                                                                1. re: alliegator

                                                                                                                                                                                                                                                                  They were mighty fine. Pig is good

                                                                                                                                                                                                                                                              3. Hi All! Well, Friday turned out to be a very busy night, with various friends dropping by the Shangrila; Who knew?... I guess I won an award for jam, so people kept calling, etc. to talk about it. Peeshaw ';)

                                                                                                                                                                                                                                                                So some tasty apps were busted out, like homemade fig jam and Parm slivers(with house-made dijon) on a toasted baguette slice, a pile of duck/pork paté with lot's of pig liver and pistachios and brandy, and yes, the crazy 'winner' of the local contest; the "plum/peach with chili and lime" jam, served up with Mahon cheese, a bit of Aged Manchego.... That was all cool, and the evening wound down, thankfully!

                                                                                                                                                                                                                                                                Tonight, I am now actualy looking forward to some of the Chili I made, Some cornbread with Majon and Rajas in it, and some big bottles of red Rioja friends brought that we shall drink while celebrating the ol' 'canning win". Chili and cornbread with jam, and red wine seems to be the thing tonight.

                                                                                                                                                                                                                                                                Bless the 'peach and raspberry" Jam/ AKA; "Miss Peach Melba". She wins, as do I:)

                                                                                                                                                                                                                                                                Thanks for all your inspiration, Chowhounds!

                                                                                                                                                                                                                                                                9 Replies
                                                                                                                                                                                                                                                                1. re: gingershelley

                                                                                                                                                                                                                                                                  I need to make paté again soon! Do you have a recipe for yours?

                                                                                                                                                                                                                                                                  1. re: linguafood

                                                                                                                                                                                                                                                                    I need to make some more too, Lingua.... my go-to, with some adjustments, is the Paté de Campagne from Ruhlman's Charcuterie book...

                                                                                                                                                                                                                                                                    I use pork liver (increase it by a couple oz.'s to up the flavor), have toned down the cinnamon in the quatre epicé mixture, and added a tsp. of thyme. Then, I do a 'garniture' of ham strips while layering in the paté mixture, and also put in a few roasted pistachios for crunch and color.

                                                                                                                                                                                                                                                                    This, my chicken liver mousse with apples and brandy, and pork rillettes are my go-too's for house-made charcuterie so far.

                                                                                                                                                                                                                                                                    1. re: gingershelley

                                                                                                                                                                                                                                                                      Nice. I'll have to look that up some time and make it for the next dinner party.

                                                                                                                                                                                                                                                                      1. re: linguafood

                                                                                                                                                                                                                                                                        I have the book now, but I found a copy folded in the back that I got on-line from the NYT that had my notes on it of changes, so you should be able to find the recipe:)

                                                                                                                                                                                                                                                                        It freezes well too. I usually make a double batch as I have lot's of loaf pans, and freeze one in chunks for later serving.

                                                                                                                                                                                                                                                                        1. re: gingershelley

                                                                                                                                                                                                                                                                          Cool!

                                                                                                                                                                                                                                                                    2. re: linguafood

                                                                                                                                                                                                                                                                      I make pate once a year - at Christmas.

                                                                                                                                                                                                                                                                      Always to this recipe (or, at least, base don the recipe):

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

                                                                                                                                                                                                                                                                      It is a classic country pate - like wot you get in France.

                                                                                                                                                                                                                                                                      1. re: Harters

                                                                                                                                                                                                                                                                        Ah, see.... I'm more of a smoove paté kinda gal. I like the rustic kind, too, but prefer the texture of "liver-butter-spread".

                                                                                                                                                                                                                                                                    3. re: gingershelley

                                                                                                                                                                                                                                                                      Excellent.

                                                                                                                                                                                                                                                                      1. re: steve h.

                                                                                                                                                                                                                                                                        Thanks:)

                                                                                                                                                                                                                                                                    4. A warm day, but fall is clearly in the air.

                                                                                                                                                                                                                                                                      Frisée salads with seared scallops and bacon Dijon vinaigrette followed by seared duck breast with green peppercorn demi, haricots verts & duck fat roasted turned fingerlings.

                                                                                                                                                                                                                                                                       
                                                                                                                                                                                                                                                                       
                                                                                                                                                                                                                                                                       
                                                                                                                                                                                                                                                                      4 Replies
                                                                                                                                                                                                                                                                      1. re: rjbh20

                                                                                                                                                                                                                                                                        This was such a lovely meal!

                                                                                                                                                                                                                                                                        1. re: rjbh20

                                                                                                                                                                                                                                                                          That looks & sounds absolutely fantastic! Drooling.

                                                                                                                                                                                                                                                                          1. re: rjbh20

                                                                                                                                                                                                                                                                            A perfect fall meal. Wine?

                                                                                                                                                                                                                                                                            1. re: steve h.

                                                                                                                                                                                                                                                                              Duck is a great red wine dish (think Cote Rotie) but we were doing a little celebrating so it was Pol Roger.

                                                                                                                                                                                                                                                                          2. Well... it was supposed to be wild keta salmon with artichokes and roasted cauliflower but our neighbor with the cutest little boys on the planet came by with her oldest selling stuff for his Boy Scout troop and I think y'all know where this story goes from there. If we get hungry late I'll make the fish with a simple side like asparagus, if not I'll toss it in the freezer for another night.

                                                                                                                                                                                                                                                                            1. i'm ready to be over this hangover. overindulged last night at happy hourS, and then just HAD to go out again later that night for friends' moving away party at our local bar. ugh. and no, gingershelley, i wasn't up til 5, but i feel like it!

                                                                                                                                                                                                                                                                              at the oldster's all day, made him a shepherd's pie for dinner. came home to roasted chicken thighs brushed with Everett & Jones (a local place)'s bbq sauce, fried taters, a light green salad. i have a feeling this is only dinner part one. what's that old saying, "feed a hangover..."? :(

                                                                                                                                                                                                                                                                               
                                                                                                                                                                                                                                                                              1 Reply
                                                                                                                                                                                                                                                                              1. re: mariacarmen

                                                                                                                                                                                                                                                                                MC - most of the time, if I am past 1am and have to get up at any decent hour - I feel it too! That wedding weekend was an aberation in determination to squeeze a dry spongetta for sure....

                                                                                                                                                                                                                                                                                I hate the stuff, but get a Gatorade - sure hangover cure every time:). Only time I drink it!

                                                                                                                                                                                                                                                                                Sheperd's pie and the thighs sounds great!

                                                                                                                                                                                                                                                                              2. Happy National Coffee day! Here in Mass there are are lots of places offering a free cuppa but that means leaving the house so I think Ill make my own.

                                                                                                                                                                                                                                                                                Starting to think about dinner. Such a chill in the air so it might be time for a big pot of chili…

                                                                                                                                                                                                                                                                                3 Replies
                                                                                                                                                                                                                                                                                1. re: foodieX2

                                                                                                                                                                                                                                                                                  Drinking a huge mug of Starbux sumatra half caf with a slice of apple cake from the bakery. Chin chin!

                                                                                                                                                                                                                                                                                  1. re: foodieX2

                                                                                                                                                                                                                                                                                    foodieX2, Your homemade coffee is probably better than 99% of the coffee you could have at one of those other places so I think it was an intelligent decision to just enjoy your own coffee at home. Plus you now do not have to pay for gas or cab fare. :-)

                                                                                                                                                                                                                                                                                    1. re: Fowler

                                                                                                                                                                                                                                                                                      Plus the closest Starbux is 10 miles! :)

                                                                                                                                                                                                                                                                                  2. It is a bye week so no guests are coming over and it will be something just my SO and I like to eat...a version of Choucroute Garni comprised of Pork tenderloin, sauerkraut, onion, garlic, butter, chicken stock, white wine, apples, pears and Herbs de Provence.

                                                                                                                                                                                                                                                                                    Raspberry sorbet for dessert.

                                                                                                                                                                                                                                                                                    3 Replies
                                                                                                                                                                                                                                                                                    1. re: Fowler

                                                                                                                                                                                                                                                                                      That sounds damn tasty

                                                                                                                                                                                                                                                                                      1. re: suzigirl

                                                                                                                                                                                                                                                                                        Coming from you suzigirl, that is quite the compliment. Thank you. :-)

                                                                                                                                                                                                                                                                                        1. re: Fowler

                                                                                                                                                                                                                                                                                          I could put some serious damage on a plate of that. Really.

                                                                                                                                                                                                                                                                                    2. Tonight's Sunday dinner is inspired by mariacarmen and I think my arteries will be quite unhappy. Bison ribeyes are resting in the fridge which will be topped with a chive anchovy butter and served alongside mushroom stuffed with mushroom stems, pancetta, garlic, and creme fraiche. My initial plan was sour cream but I've had this creme fraiche in the fridge for weeks and had no clue what to do with it so I guess I'll be giving it a try tonight.

                                                                                                                                                                                                                                                                                      16 Replies
                                                                                                                                                                                                                                                                                      1. re: fldhkybnva

                                                                                                                                                                                                                                                                                        Bison ribeyes are so hard to get here and are very pricey. I wish I could have them here more often. I get them once in a blue moon here at a nice restaurant on the water. It is a treat. Enjoy

                                                                                                                                                                                                                                                                                        1. re: suzigirl

                                                                                                                                                                                                                                                                                          Here, too! I actually bought them last week when I happened to spot them on a random trip to the store because they are rarely in stock.

                                                                                                                                                                                                                                                                                        2. re: fldhkybnva

                                                                                                                                                                                                                                                                                          That sounds fantastic fldhkybnva. Will there be a wine pairing as well?

                                                                                                                                                                                                                                                                                          1. re: Fowler

                                                                                                                                                                                                                                                                                            I don't drink much, but I did pop into the liquor store this morning to grab SO's favorite Syrah. He's getting back from a weekend trip tonight so hopefully dinner and the wine will make for a nice Sunday back home. I'll probably have a few sips, but after that my body gets angry :)

                                                                                                                                                                                                                                                                                          2. re: fldhkybnva

                                                                                                                                                                                                                                                                                            creme fraiche sounds wonderful in that.

                                                                                                                                                                                                                                                                                            1. re: mariacarmen

                                                                                                                                                                                                                                                                                              Thanks, I've never used it so wasn't sure if it would work.

                                                                                                                                                                                                                                                                                            2. re: fldhkybnva

                                                                                                                                                                                                                                                                                              Just know that crème fraîche gets super-runny, much more than sour cream.

                                                                                                                                                                                                                                                                                              1. re: linguafood

                                                                                                                                                                                                                                                                                                I plan to plop it on top after the mushrooms come out of the oven, would that work?

                                                                                                                                                                                                                                                                                                1. re: fldhkybnva

                                                                                                                                                                                                                                                                                                  Yes, but it will pretty much melt once it hits the hot shrooms.

                                                                                                                                                                                                                                                                                                  Not that there's anything wrong with that.

                                                                                                                                                                                                                                                                                              2. re: fldhkybnva

                                                                                                                                                                                                                                                                                                Dinner was delicious! Unfortunately SO's plane was delayed which I guess was for the better for him as while he was waiting at the airport, there was some sort of company emergency for which he was needed. I've yet to hear the details, but it looks like I'll be on my own with Take for the week perhaps through the weekend. Sometimes, I really wish that kitten could talk. Anyway, I thoroughly enjoyed dinner and will definitely be repeating it for SO whenever he gets back. The creme fraiche worked really well. I kept it chilled until right before plating, let the mushroom cool for a few minute while the steak rested and then plopped it on with a melon ball-size scooper. It was quite thick and didn't seem to melt much at all. The flavor was pretty good, although I missed some of the tang of sour cream but I think it would be amazing in a creamy sauce which is how I plan to use the rest of it. I should have made more than a single serving of the compound butter as that would be delicious smeared on anything. For some reason, I always think of compound butter with steak but should really use them more often to add variety to chicken and other things as well.

                                                                                                                                                                                                                                                                                                 
                                                                                                                                                                                                                                                                                                1. re: fldhkybnva

                                                                                                                                                                                                                                                                                                  Dinner looks great. I love compound butter on food. Steaks and such. Sorry that you may be solo for a week. Look at the bright side, you get to eat whatever you want all week with no judgement. A whole bowl of popcorn for dinner and a chunk of cheese for dessert? Yes, please.

                                                                                                                                                                                                                                                                                                  1. re: suzigirl

                                                                                                                                                                                                                                                                                                    Great point! No pressure, just have to satisfy myself. I do enjoy compound butters, but sometimes I wish I could use them as a vehicle for tasty goods without so much background butter. I don't have any issues against butter but sometimes the mouth feel is overwhelming for me. I think this is why my compound butters are often loaded with multiple things or a lot of whatever I mix in, they crumble but then the butter serves to deliver rather than standing front and center. Now, to list all of the things that SO never wants to eat :)

                                                                                                                                                                                                                                                                                                    1. re: fldhkybnva

                                                                                                                                                                                                                                                                                                      I would be filling my week with fish. My sweets hates fish except salmon and canned tuna. Take would love me
                                                                                                                                                                                                                                                                                                      And for me I love the mouth feel of butter. I think a smidge of Paula Deen is in me. :-)

                                                                                                                                                                                                                                                                                                      1. re: suzigirl

                                                                                                                                                                                                                                                                                                        I hope you're planning to buy some Cheddar to go with that salmon :) SO is not the biggest veggie fan and as a meat lover I also love veggies and have been experimenting with quite a few recently, I think I'll load up this week. It's amazing there are so many things that I've been introduced to here that I just never tried, I feel like my culinary wings are really flying this year. You and SO can share the butter, I keep some Kerrygold extra handy just in case his steak needs more than the usual half stick :)

                                                                                                                                                                                                                                                                                                        1. re: fldhkybnva

                                                                                                                                                                                                                                                                                                          You are definately soaring in the kitchen. I am always impressed by the new things you try and your willingness not to cut things out and try them new ways to discover your style of cooking to your liking. You have given me a willingness to experiment a bit because you are so freaking enthusiastic about food and good ingredients and smart sourcing. Its an inspiration, my friend.

                                                                                                                                                                                                                                                                                                          1. re: suzigirl

                                                                                                                                                                                                                                                                                                            Well, thank you, I appreciate your kind words. It's nice to not be the only one who cares about the wonders things related to cooking and eating.

                                                                                                                                                                                                                                                                                              3. I have some b/s chicken breasts brining with lemon and fresh rosemary. The plan is to pound em, dress with s&P, olive oil and fresh chopped rosemary and tarragon and stovetop grill, and serve with a Romaine salad w/ homemade creamy Caesar (I made some earlier this week for our friends and have been craving it ever since). May finally cut that carnival squash into wedges and roast as planned previously, too.

                                                                                                                                                                                                                                                                                                1. It is Sunday. That means I want a nice braise. I made some jasmine rice this am and went to the butcher for a 1.5 lb flank. I am mixing the rice with a cup of shredded parmesan, garlic, parsley, basil, oregano s&p. That is getting stuffed in the flank,rolled jelly roll style and tied. Sear it in a pan and cover it with a big can of crushed tomatoes crushed red pepper flakes, garlic, more herbs, s&p and into a 250 oven til it is tired and gives up the chewy fight. Papparadelle and steamed green be and and bread complete the dish. Someone have a nice glass of wine that goes with braciole for me. Or two ;-)

                                                                                                                                                                                                                                                                                                  16 Replies
                                                                                                                                                                                                                                                                                                  1. re: suzigirl

                                                                                                                                                                                                                                                                                                    Oh my, that sounds delish!

                                                                                                                                                                                                                                                                                                    1. re: ChristinaMason

                                                                                                                                                                                                                                                                                                      I sure hope it is.

                                                                                                                                                                                                                                                                                                    2. re: suzigirl

                                                                                                                                                                                                                                                                                                      Sounds great. A Barbera should do the trick as would a quality Chianti Classico. Thinking outside the box (way outside), a Scarbolo Friulano (née Tocai Friulano) is up to the job if you prefer a white.

                                                                                                                                                                                                                                                                                                      1. re: steve h.

                                                                                                                                                                                                                                                                                                        Will you partake in a lovely glass for me? Wine and I are no longer friends. Triggers horrible attacks. I stick to vodka now.

                                                                                                                                                                                                                                                                                                        1. re: suzigirl

                                                                                                                                                                                                                                                                                                          Don't throw me into the briar patch. ;-)

                                                                                                                                                                                                                                                                                                        2. re: steve h.

                                                                                                                                                                                                                                                                                                          "Thinking outside the box (way outside), a Scarbolo Friulano (née Tocai Friulano) is up to the job if you prefer a white."

                                                                                                                                                                                                                                                                                                          I like that idea, steve h. Is Scarbolo Fruilano readily available in the US? I would imagine you would not recommend it if it were not available to even the ardent Tocai lover. None of even the most well supplied wine merchants I frequent in Chicago and San Francisco carry it so I would like to know about other areas/merchants that are even somewhat accessible that carry it? Thanks.

                                                                                                                                                                                                                                                                                                          1. re: Fowler

                                                                                                                                                                                                                                                                                                            Any good Italian wine merchant should be able to get this modestly priced wine for you. I source it at both Italian Wine Merchants in Manhattan and Tarry Wine in Port Chester, NY. It's not rare. Rather, it's very affordable.

                                                                                                                                                                                                                                                                                                            It's an interesting white wine that pairs well with salumi. David Lynch and Joe Bastianich introduced it to me way back in the day. Both Scarbolo and Bastianich make a fine Friulano.

                                                                                                                                                                                                                                                                                                            1. re: steve h.

                                                                                                                                                                                                                                                                                                              Thanks steve h! I agree that it is affordable. When we found it in Italy is was something like 8 Euros. Good QPR and something I will seek out here in the US. Unfortunately I have not been able to locate it but I will see if the places you mentioned in New York will ship the wine.

                                                                                                                                                                                                                                                                                                              mariacarmen, I noted you recommended steve's response. Is there a place in San Francisco where one may find this wine?

                                                                                                                                                                                                                                                                                                              1. re: Fowler

                                                                                                                                                                                                                                                                                                                no idea. just liked his response. and that fact that he knows Bastianich. always something to learn about CH-ers.

                                                                                                                                                                                                                                                                                                                1. re: Fowler

                                                                                                                                                                                                                                                                                                                  Not mc, but I'm sure the good people at the Ferry Plaza Wine Merchants can source this for you.

                                                                                                                                                                                                                                                                                                                  1. re: steve h.

                                                                                                                                                                                                                                                                                                                    Thanks again steve, Maybe even the people over at K&L would be willing to special order it.

                                                                                                                                                                                                                                                                                                          2. re: suzigirl

                                                                                                                                                                                                                                                                                                            I almost bought several small braciole from the local butcher I was at last weekend, but knew I had to cook down the freezer first before I bought anything else. :-D

                                                                                                                                                                                                                                                                                                            1. re: LindaWhit

                                                                                                                                                                                                                                                                                                              I have to have it a few times a year. And the jasmine rice is a nice contrast to the breadcrumbs. I was just being Suzi one day and tried it and loved it. I would love my butcher to make braciole for me. He had porchetta the other day but you had to buy it by the two lb slab. To much for two. It didnt stop me from fogging up the case with my face pressed on the glass looking at it in all its Porky glory.

                                                                                                                                                                                                                                                                                                            2. re: suzigirl

                                                                                                                                                                                                                                                                                                              "the chewy fight," clever you are as always :)

                                                                                                                                                                                                                                                                                                              1. re: suzigirl

                                                                                                                                                                                                                                                                                                                Suzigirl.... Sunday's do mean a braise, or stewpot going around here too.

                                                                                                                                                                                                                                                                                                                That stuffed flank sounds wonderful!

                                                                                                                                                                                                                                                                                                                1. re: gingershelley

                                                                                                                                                                                                                                                                                                                  Thank you. Sunday just screams lazy braise-y day.

                                                                                                                                                                                                                                                                                                              2. Brunch was prosecco and eggs Benedict. Thin slices of smoked pork substituted for Canadian bacon. Sauce was a blender Hollandaise. The eggs came fresh from the farm.

                                                                                                                                                                                                                                                                                                                Deb was up early roasting a pork shoulder that had been rubbed and refrigerated overnight. The BBQ sauce has been gently warming for some time. The house smells great. There is pulled pork in my future.

                                                                                                                                                                                                                                                                                                                 
                                                                                                                                                                                                                                                                                                                32 Replies
                                                                                                                                                                                                                                                                                                                1. re: steve h.

                                                                                                                                                                                                                                                                                                                  How do you poach your eggs, steve? I recently came upon the MW method which helps avoid the dreaded spread of egg whites (regardless of freshness, adding vinegar, and the "swirl vortex"), but I'm still tweaking the time --- after one minute at full power, the whites are still very runny, but when I add more time (in very small increments), I've so far ended up with an overcooked yolk. Wah.

                                                                                                                                                                                                                                                                                                                  1. re: linguafood

                                                                                                                                                                                                                                                                                                                    It's more process than cooking.

                                                                                                                                                                                                                                                                                                                    I fill a reasonably wide sauce pan with water to a depth of three-plus inches. I add a shot glass of white wine vinegar and bring things up to a full boil. Next, I turn off the heat, slide in the farm fresh eggs, cover and remove from the burner. I set the timer for 4 minutes 30 seconds. I retrieve the eggs, in reverse order, with a slotted stainless steel spoon the second the timer goes off and serve immediately. Mis en place is important.

                                                                                                                                                                                                                                                                                                                    1. re: steve h.

                                                                                                                                                                                                                                                                                                                      Do you slide them in with a ladle or something? I've tried this method so many times and always end up with egg drop soup -- the whites go flying everywhere.

                                                                                                                                                                                                                                                                                                                      And you don't swirl, eh? Gah. Maybe I'll just hafta keep trying.

                                                                                                                                                                                                                                                                                                                      1. re: linguafood

                                                                                                                                                                                                                                                                                                                        I crack them into individual custard cups and have them standing by until needed. I immerse them quickly but gently into the water one egg at a time.

                                                                                                                                                                                                                                                                                                                        No swirling.

                                                                                                                                                                                                                                                                                                                        1. re: steve h.

                                                                                                                                                                                                                                                                                                                          so many methods! i use a very small pot, one that i can only comfortably do 2 eggs in at one time. i boil the water, no vinegar. i then lower the temp so the water is just simmering gently, and slide the eggs in, one at a time. if the eggs look like they might be trying to conjoin, i will lightly nudge them apart with a slotted spoon. i also tend to watch them closely, and with the slotted spoon lift them out of the water gently every few seconds to check for doneness. i get a little bit of raggedy egg white edges but i clip those off with the side of the spoon against the pot. i've never timed all this, but i'd say the whole thing takes 3-4 minutes after the water has boiled.

                                                                                                                                                                                                                                                                                                                          1. re: mariacarmen

                                                                                                                                                                                                                                                                                                                            A million ways to poach an egg. And they all work.

                                                                                                                                                                                                                                                                                                                            Get the technique down then noodle the timing. Four minutes or so works in my house, at my elevation, with my stove and my pans.

                                                                                                                                                                                                                                                                                                                            Lots of variables but they're all quantifiable. A good poached egg is worth the modest effort.

                                                                                                                                                                                                                                                                                                                            1. re: steve h.

                                                                                                                                                                                                                                                                                                                              Easy to say once you've mastered it, I s'pose. I've all but given up.

                                                                                                                                                                                                                                                                                                                              1. re: linguafood

                                                                                                                                                                                                                                                                                                                                Have you tried bringing the water up to a boil in the MW before adding the eggs? That is how I did it years ago. Water up to boil, egg in, 45 seconds. Done. That varies with each MV.

                                                                                                                                                                                                                                                                                                                                1. re: suzigirl

                                                                                                                                                                                                                                                                                                                                  Interesting! Yet *another* technique. Gaaaah!

                                                                                                                                                                                                                                                                                                                                  The MW one I found was to add 1/2 cup of water to a 1 cup receptacle (I use mise bowls), then crack in the egg. Cover with a saucer or such, then nuke for a minute -- presumably at full power, it sadly doesn't go into details about that.

                                                                                                                                                                                                                                                                                                                                  Each time I've done this, the whites were too spermy for my taste, so I'd add 5-10 sec. increments. End up with almost perfect whites but overdone yolks. Dangit.

                                                                                                                                                                                                                                                                                                                                  Recently, I tried lower power levels, but that just resulted in the whites staying spermy even longer.

                                                                                                                                                                                                                                                                                                                                  Cry me a river..... of poaching water. Maybe I should suggest a poaching board over on Site Talk :-D

                                                                                                                                                                                                                                                                                                                                  1. re: linguafood

                                                                                                                                                                                                                                                                                                                                    I like the boil first because it cooks the whites faster. You get a runnier yolk and firm whites. Eggs are cheap. It can't hurt to try. And if it works, ya owe me a cocktail. If it sucks, it was the microwaves fault, not mine. :-)

                                                                                                                                                                                                                                                                                                                                    1. re: linguafood

                                                                                                                                                                                                                                                                                                                                      No one likes spermy eggs.

                                                                                                                                                                                                                                                                                                                                      1. re: fldhkybnva

                                                                                                                                                                                                                                                                                                                                        Well..... perhaps ladies who want to get preggers :-D

                                                                                                                                                                                                                                                                                                                                        1. re: linguafood

                                                                                                                                                                                                                                                                                                                                          I knew I should a said that when i thought it. What she said.

                                                                                                                                                                                                                                                                                                                                      2. re: linguafood

                                                                                                                                                                                                                                                                                                                                        Lingua, I put a glug of white vinegar into my boiling, than backed off to a slow simmer. Then I put the egg in a large ladle and put it in the water, but hold it in the ladle for a moment or two, then let go. It's already somewhat formed by the time you release.
                                                                                                                                                                                                                                                                                                                                        I do it a lot around here for pap, and this method hasn't produced egg drop soup or any weird breakfast bukaki for me yet.

                                                                                                                                                                                                                                                                                                                                    2. re: linguafood

                                                                                                                                                                                                                                                                                                                                      I hear you. I'm tone deaf, wish I could carry a tune. ;-)

                                                                                                                                                                                                                                                                                                                        2. re: steve h.

                                                                                                                                                                                                                                                                                                                          I LOVE me some blender Hollandaise! This was lunch last week:

                                                                                                                                                                                                                                                                                                                          ETA: lingua, what's the MW method? Those are my boss's initials...lol.

                                                                                                                                                                                                                                                                                                                           
                                                                                                                                                                                                                                                                                                                          1. re: ChristinaMason

                                                                                                                                                                                                                                                                                                                            Blender Hollandaise is the way to go.

                                                                                                                                                                                                                                                                                                                            Your dish looks both familiar and great.

                                                                                                                                                                                                                                                                                                                          2. re: steve h.

                                                                                                                                                                                                                                                                                                                            Saying "there is pork in my future" in this house is never a bad thing. EVER. And like you having piggy twice in one day, that was me yesterday. Thick cut Amish bacon blt's and chops for dinner. We are not pork adverse to say the least, Steve.

                                                                                                                                                                                                                                                                                                                            1. re: suzigirl

                                                                                                                                                                                                                                                                                                                              Very cool.

                                                                                                                                                                                                                                                                                                                              Pork is the gift that keeps on giving.

                                                                                                                                                                                                                                                                                                                            2. re: steve h.

                                                                                                                                                                                                                                                                                                                              Lovely. Both meals. :-)

                                                                                                                                                                                                                                                                                                                              1. re: LindaWhit

                                                                                                                                                                                                                                                                                                                                Thanks!

                                                                                                                                                                                                                                                                                                                                Simple stuff but oh so tasty.

                                                                                                                                                                                                                                                                                                                              2. re: steve h.

                                                                                                                                                                                                                                                                                                                                oh droooooolllll....
                                                                                                                                                                                                                                                                                                                                can you share your blender Hollandaise recipe? always looking for a good one.

                                                                                                                                                                                                                                                                                                                                1. re: mariacarmen

                                                                                                                                                                                                                                                                                                                                  There's several of them (and I believe they're pretty much all the same) -- just google 1 min/2 min blender Hollandaise.

                                                                                                                                                                                                                                                                                                                                  It really is delish & fast.

                                                                                                                                                                                                                                                                                                                                  1. re: linguafood

                                                                                                                                                                                                                                                                                                                                    Yep, what lingua said.

                                                                                                                                                                                                                                                                                                                                    3 eggs in a slow blender, stick of melted butter poured in slow, lemon juice, salt, pepper, cayenne.

                                                                                                                                                                                                                                                                                                                                    The recipe is repeatable, easy and damn near fool proof. Unlike the six-o'clock news, it never breaks.

                                                                                                                                                                                                                                                                                                                                    1. re: steve h.

                                                                                                                                                                                                                                                                                                                                      Interesting -- I think the one I made used only the yolks, not whole eggs. Now I hafta look again.

                                                                                                                                                                                                                                                                                                                                      ETA: Yep, yolks:

                                                                                                                                                                                                                                                                                                                                      http://theshiksa.com/2012/03/14/julia...

                                                                                                                                                                                                                                                                                                                                      1. re: linguafood

                                                                                                                                                                                                                                                                                                                                        Yes. Just egg yolks.

                                                                                                                                                                                                                                                                                                                                        Every man needs an editor.

                                                                                                                                                                                                                                                                                                                                        1. re: steve h.

                                                                                                                                                                                                                                                                                                                                          My internal editors keep running away. Too much work '-D

                                                                                                                                                                                                                                                                                                                                          At least that's my story, and I'm sticking to it.

                                                                                                                                                                                                                                                                                                                                          1. re: linguafood

                                                                                                                                                                                                                                                                                                                                            Sometimes I think stuff real loud.

                                                                                                                                                                                                                                                                                                                                            Never works.

                                                                                                                                                                                                                                                                                                                                            1. re: steve h.

                                                                                                                                                                                                                                                                                                                                              thanks guys. imma try it. i'm always afeared, seeing as i have a "history" with aioli. i'll try it soon and report back.

                                                                                                                                                                                                                                                                                                                                              1. re: mariacarmen

                                                                                                                                                                                                                                                                                                                                                Worst that could happen if you over blend is you make mayonnaise. By accident '-)

                                                                                                                                                                                                                                                                                                                                2. re: steve h.

                                                                                                                                                                                                                                                                                                                                  Pulled pork was supper tonight. The pork was put on a slightly toasted potato roll, drizzled with Deb's BBQ sauce and topped with cole slaw. It took time to pull this together but that's the price of poker.

                                                                                                                                                                                                                                                                                                                                  Simple, tasty. Beer for me, wine for Deb. Broncos are crushing the competition.

                                                                                                                                                                                                                                                                                                                                  1. re: steve h.

                                                                                                                                                                                                                                                                                                                                    Tasty things comes to those who wait, steve.

                                                                                                                                                                                                                                                                                                                                3. It's Official. Mom and I are going to play Let's Make A Deal. She'll pick up a half gallon of unpasteurized apple cider at Cider Hill Farms sometime during the week when the crowds are gone, and I'll drive up next weekend and bring her frozen meals of mac & ham & cheese, chicken corn chowder, and probably some 1-cup containers of beef stew, which I'll probably make in the crockpot some time this week.

                                                                                                                                                                                                                                                                                                                                  That works for me. AND her!

                                                                                                                                                                                                                                                                                                                                  So it's my chicken corn chowder with roasted red peppers for dinner tonight. I'll heat up either a sourdough mini-baguette from Boudins Bakery, or some small crusty rolls from the freezer. Maybe a salad, maybe not. I'll have potatoes, corn and roasted red peppers in the soup. That's enough veggies, right?

                                                                                                                                                                                                                                                                                                                                  And the Pats play tonight at 8:30.

                                                                                                                                                                                                                                                                                                                                  7 Replies
                                                                                                                                                                                                                                                                                                                                  1. re: LindaWhit

                                                                                                                                                                                                                                                                                                                                    Sounds like a good deal.

                                                                                                                                                                                                                                                                                                                                    Chicken corn chowder with roasted red peppers positively screams New England. Mac & cheese & ham reminds me of growing up in New Jersey.

                                                                                                                                                                                                                                                                                                                                    Well done.

                                                                                                                                                                                                                                                                                                                                    1. re: steve h.

                                                                                                                                                                                                                                                                                                                                      My growing up years in New Jersey; my senior years in New England. That pretty much covers my life. ;-)

                                                                                                                                                                                                                                                                                                                                    2. re: LindaWhit

                                                                                                                                                                                                                                                                                                                                      Oh yummy on the chowder. Love that stuff. I have to get that on my menu soon. Lucky you. I have your recipe bookmarked back from 2010!

                                                                                                                                                                                                                                                                                                                                      1. re: LindaWhit

                                                                                                                                                                                                                                                                                                                                        We helped make gallons of corn chowder this weekend. I mean gallons. It was for a local fair so I may not be able to face this dish for another year but it sure says New England! Off to the French restaurant for a casual supper. With wine unless I get a martini. Decisions.

                                                                                                                                                                                                                                                                                                                                        1. re: Berheenia

                                                                                                                                                                                                                                                                                                                                          I wish I had to make decisions like those! Have a good time.

                                                                                                                                                                                                                                                                                                                                          1. re: Berheenia

                                                                                                                                                                                                                                                                                                                                            Good decision to have to make, Berheenia. Enjoy the casual French food!

                                                                                                                                                                                                                                                                                                                                            1. re: LindaWhit

                                                                                                                                                                                                                                                                                                                                              I decided to have them both.. burp. Fabulous casual food. Foie gras for hubby and a little meaty salad for me. (I need to buy chicken livers and throw them over dressed greens at home). Steak frites and coq au vin- half portions- for mains. Shared a sticky toffee apple pudding to finish the meal.

                                                                                                                                                                                                                                                                                                                                        2. Last night was Swiss steak, garlic mashed potatoes and green beans. Turned out great. The tomato sauce had onions, green peppers, celery and diced tomatoes. Also used the sauce for a "gravy" over the taters.

                                                                                                                                                                                                                                                                                                                                          Tonight it will be Chicken Tikka Masala with basmati rice, steamed mixed california blend veggies and some naan bread on the side. Perfect dinner for a rainy miserable Sunday. And the weather is supposed to get worse this afternoon. Waaaaaah.

                                                                                                                                                                                                                                                                                                                                          3 Replies
                                                                                                                                                                                                                                                                                                                                          1. re: boyzoma

                                                                                                                                                                                                                                                                                                                                            Two of my favorite menus ... mmm. Sorry about the weather. I grew up on Swiss steak but haven't gotten it right so I gave up trying. What cut of meat do you buy? Do you flour it first, brown off and bake? Tomatoes in the sauce? I feel a Swiss steak obsession coming on...

                                                                                                                                                                                                                                                                                                                                            1. re: Berheenia

                                                                                                                                                                                                                                                                                                                                              I've used round steak or a small chuck. I don't use flour, but do sear well in my DO. I remove the meat and add a little evoo and throw in some diced onion, green pepper and diced celery and cook to soften. Then I throw the meat back in and add diced tomatoes (juice and all), a can of tomato sauce and some water. Then pop it into a 300 degree oven and let it get really happy and fork tender for a couple of hours (keeping an eye on not letting it get dry - and adding more water and/or sauce if needed).

                                                                                                                                                                                                                                                                                                                                              1. re: boyzoma

                                                                                                                                                                                                                                                                                                                                                thank-you. the 300 oven may do the trick. also using chuck is interesting. :)

                                                                                                                                                                                                                                                                                                                                          2. We had a belated birthday to celebrate last night so noodles had to figure prominently in last night's dinner. Though a dish featuring a silky prawn sauce thickened with egg yolks and a garnish of chicharron seems somewhat at odds with the purported longevity that comes with eating noodles on one's birthday, tradition is tradition so I made my favorite pancit palabok.

                                                                                                                                                                                                                                                                                                                                            I tweaked the usual recipe a bit by using lobster as the base for my sauce, reserving the shrimp to top the noodles along with eggs, lechon and, my favorite part, crisp lechon skin. A final flurry of scallions and garlic crisps and dinner is served.

                                                                                                                                                                                                                                                                                                                                             
                                                                                                                                                                                                                                                                                                                                            2 Replies
                                                                                                                                                                                                                                                                                                                                            1. re: JungMann

                                                                                                                                                                                                                                                                                                                                              that dish looks and sounds so comforting and delicious, JM.

                                                                                                                                                                                                                                                                                                                                              1. re: JungMann

                                                                                                                                                                                                                                                                                                                                                Good looking plate.

                                                                                                                                                                                                                                                                                                                                              2. Last night's gig burger was a bit of a disappointment... overdone, cheese not melted, side salad overly vinegary. Meh.

                                                                                                                                                                                                                                                                                                                                                A bit on par with our set -- if our bassist doesn't get his act together, we'll soon be looking for a new one.

                                                                                                                                                                                                                                                                                                                                                Tonight we'll be watching the BB finale at our friends' house, and dinner will be bisi bele bath -- an Indian lentil & rice dish.

                                                                                                                                                                                                                                                                                                                                                1 Reply
                                                                                                                                                                                                                                                                                                                                                1. re: linguafood

                                                                                                                                                                                                                                                                                                                                                  <Meh.

                                                                                                                                                                                                                                                                                                                                                  A bit on par with our set -- if our bassist doesn't get his act together, we'll soon be looking for a new one.>

                                                                                                                                                                                                                                                                                                                                                  LOL! Our favorite local artist, when asked how he assembled such an amazing band, responded: "You have to fire a lot of people."

                                                                                                                                                                                                                                                                                                                                                  And keeping this on topic...he is also an excellent chef. He posted some photos of pasta-making recently :) Swoon.

                                                                                                                                                                                                                                                                                                                                                2. My husband is away at a conference for a few days so I'm on my own tonight. I feel like meat and potatoes so I pulled a strip steak out of the freezer. I'll grill that, bake a potato, and find some kind of steamer bag of vegs in the freezer. Quick, easy, and my idea of comfort food.

                                                                                                                                                                                                                                                                                                                                                  1 Reply
                                                                                                                                                                                                                                                                                                                                                  1. re: Njchicaa

                                                                                                                                                                                                                                                                                                                                                    NJchicaa, you can't go wrong with steak and tater. :-)

                                                                                                                                                                                                                                                                                                                                                  2. It's a stormy, rainy, windy weekend here in old SEA... I think we got a couple inches of rain yesterday alone.

                                                                                                                                                                                                                                                                                                                                                    And, now that it's Sunday, with nothing but laundry, the newspaper, a novel and house chores inside -the weather calls for a pot of soup;

                                                                                                                                                                                                                                                                                                                                                    "Clean out the crisper drawer" ministrone is on the docket. A sauteed onion, garlic clove or two, and a host of farmer's market veg to be used up. A few baby carrots, good celery (lot's of leaves for flavor!), handful of green beans, a couple of tiny sweet red peppers of some unknown variety, a parmesan rind, handful of tomatoes will simmer for an hour. I know water is the usual for minestrone, but my spare freezer has a back-log of chicken stock, so I am using some marked 'thin' instead. Near the end, I will put in a few handfuls of torn spinach and wilty lettuce, and a small container of cooked garbanzos from the freezer.

                                                                                                                                                                                                                                                                                                                                                    That and a baguette, with maybe some cheese or the last slice of paté will be WFD. And lunches this week too.

                                                                                                                                                                                                                                                                                                                                                    It is always the parm rind that makes the soup.

                                                                                                                                                                                                                                                                                                                                                    There will also be the first batch of Bin5 mix into the fridge to 'ripen'. Back to bread-baking weather!

                                                                                                                                                                                                                                                                                                                                                    9 Replies
                                                                                                                                                                                                                                                                                                                                                    1. re: gingershelley

                                                                                                                                                                                                                                                                                                                                                      That soup sounds hearty.

                                                                                                                                                                                                                                                                                                                                                      1. re: suzigirl

                                                                                                                                                                                                                                                                                                                                                        It is actually pretty light the first time out Suzigirl; if I make a big pot, I re-fashion it with a bit more tomato down the road, more greens, and add stale bread, and turn it into Ribolitta - a true -rib-sticker of a soup. That get's made more like January.

                                                                                                                                                                                                                                                                                                                                                        I once took a train and two busses to get to a little village in Tuscany for what I had heard was the best ribollita in Italy. It didn't dissapoint, let's just say, and I have been making that on memory-flavor's alone for 20 years:)

                                                                                                                                                                                                                                                                                                                                                        1. re: gingershelley

                                                                                                                                                                                                                                                                                                                                                          Now that was commitment. Obviously it didn't dissapoint.

                                                                                                                                                                                                                                                                                                                                                          1. re: gingershelley

                                                                                                                                                                                                                                                                                                                                                            :-)

                                                                                                                                                                                                                                                                                                                                                        2. re: gingershelley

                                                                                                                                                                                                                                                                                                                                                          gingershel, I heard on tonight's evening news about the expected heavy rains, flooding and very high winds for your area over the next few days - stay safe!

                                                                                                                                                                                                                                                                                                                                                          1. re: LindaWhit

                                                                                                                                                                                                                                                                                                                                                            Thanks sweetie LW; Not so much flooding in my area, except at my house... Meh. :( My house is in the middle of my property, which means 'mid-down-hill".... sigh.

                                                                                                                                                                                                                                                                                                                                                            There is a reason 40% of houses around here have sump pumps like I do. With a lot of property on hills, and heavy rain so intermitent, we rely on the sump to do the heavy lifting when it pours like this.

                                                                                                                                                                                                                                                                                                                                                            No big deal, but the laundry/canning/wine cellar that is below grade of the house has water in the carpet. Sigh. fans on, no worries. As long as the fans work well, and sump pump does it's job - all my awesome canned good labels will stay awesome!

                                                                                                                                                                                                                                                                                                                                                            Soup was amazing. Life of Pi on the big screen. Nice Sunday night!

                                                                                                                                                                                                                                                                                                                                                            1. re: gingershelley

                                                                                                                                                                                                                                                                                                                                                              Yuck on the wet carpeting. Hopefully the sump pump continues to work, and the rain abates.

                                                                                                                                                                                                                                                                                                                                                              Life of Pi - good movie. :-)

                                                                                                                                                                                                                                                                                                                                                              1. re: gingershelley

                                                                                                                                                                                                                                                                                                                                                                Weather happens. I like your attitude.

                                                                                                                                                                                                                                                                                                                                                                1. re: steve h.

                                                                                                                                                                                                                                                                                                                                                                  Water runs down hill.... and takes the course of least resistance. Sometimes, that means wall seep when the ground gets saturated like now. Not worth freaking out over.

                                                                                                                                                                                                                                                                                                                                                                  Floor drain, fan and sump pump should have it all dry again by Wednesday. :)

                                                                                                                                                                                                                                                                                                                                                          2. WFD? Extended brunch at the BFFs. Bagels, cream cheese, their own smoked salmon and a lovely rose. This was followed by French onion soup complete with a cheesie crust. After a break it was bacon and ham steaks on the grill with an arugula salad and a braising green frittata with more rose. After a leisurely time spent with Sunday paper we nibble on Skinners salted caramel fudge.

                                                                                                                                                                                                                                                                                                                                                            Now we are watching the game while some BBQ chicken goes on the grill...

                                                                                                                                                                                                                                                                                                                                                            Heaven!

                                                                                                                                                                                                                                                                                                                                                            2 Replies
                                                                                                                                                                                                                                                                                                                                                            1. re: foodieX2

                                                                                                                                                                                                                                                                                                                                                              whoa, what a fabulous day of eating and sipping!

                                                                                                                                                                                                                                                                                                                                                              1. re: foodieX2

                                                                                                                                                                                                                                                                                                                                                                Now that's my kind of drawn-out brunch! Excellent day of eating and drinking!

                                                                                                                                                                                                                                                                                                                                                              2. boneless shoulder was sliced up this morning, and is bathing in a blend of minced garlic, shallots, lime and lemon juices, yuzu vinegar, chopped thai chilis, matouk's scotch bonnet hot pepper sauce, brown sugar, chinese five spice, oyster sauce, and a little fish sauce for good measure. i don't know what i'm calling this but it's kind of a play on the NYT trini chicken. we'll see how it turns out. i think i'll try first flash cooking that in a hot CI ridged pan, and then sticking it all under the broiler for a few to caramelize and really crisp up the fatty bits. i'll sprinkle the whole thing with chopped scallions and (avert your eyes, LW) cilantro.

                                                                                                                                                                                                                                                                                                                                                                i'm going to make black rice with it - my first time, tho i've had it sitting in the kitchen for months - maybe with some coconut milk. and i bought an eggplant to try the eggplant salad minavenus just turned me onto...

                                                                                                                                                                                                                                                                                                                                                                6 Replies
                                                                                                                                                                                                                                                                                                                                                                1. re: mariacarmen

                                                                                                                                                                                                                                                                                                                                                                  Sounds delish.

                                                                                                                                                                                                                                                                                                                                                                  1. re: mariacarmen

                                                                                                                                                                                                                                                                                                                                                                    Minavenus, I think. That trini knock off sounds delish

                                                                                                                                                                                                                                                                                                                                                                    1. re: suzigirl

                                                                                                                                                                                                                                                                                                                                                                      hah - suzigirl - figured it out and edited probably as you were posting this. but thanks.

                                                                                                                                                                                                                                                                                                                                                                    2. re: mariacarmen

                                                                                                                                                                                                                                                                                                                                                                      Ooohhh yeah, MC. That sounds great!